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Biology > Food (chpt. 3) > Flashcards

Food (chpt. 3) Flashcards

1
Q

Nutrition

A

The way in which an organism obtains and uses food

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2
Q

Function of food

A

Source of energy
Make chemicals needed for chemical reactions
Growth & repair

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3
Q

Six common elements found in food

A

Carbon C
Hydrogen H
Phosphorus P
Oxygen O
Nitrogen N
Sulphur S

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4
Q

Five elements found in food as dissolved salts

A

Sodium Na
Magnesium Mg
Chlorine Cl
Potassium K
Calcium Ca

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5
Q

Three elements found in food as trace amounts

A

Iron Fe
Copper Cu
Zinc Zn

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6
Q

Bio molecules

A

Chemicals made inside a living thing

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7
Q

Elements in carbohydrates

A

Carbon C
Hydrogen H
Oxygen O
Present in the ratio Cx(H2O)y where x=y
E.g. glucose = C6 H12 O6

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8
Q

Monosaccharides

A

carbohydrates composed of a single sugar unit
E.g. glucose, fructose
Sweet to taste and soluble in water

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9
Q

Disaccharides

A

2 monosaccharides joined together
E.g. sucrose, maltose, lactose
Sweet to taste, slightly soluble

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10
Q

Polysaccharides

A

Composed of many sugar units
E.g. starch, cellulose, glycogen
Not sweet to taste, slightly soluble

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11
Q

Sources of monosaccharides

A

Glucose - fruit, sweets, chocolate
Fructose - fruit

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12
Q

Sources of disaccharides

A

Sucrose - table sugar
Maltose - germinating seeds
Lactose - milk, yogurt, cheese

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13
Q

Sources of polysaccharides

A

Starch - rice, potatoes, bread, pasta
Cellulose - fibre in diet, cell wall of plants
Glycogen - stored in liver & muscles

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14
Q

Structural role of carbohydrates

A

Used to form walls of plant cells (cellulose)

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15
Q

Metabolic role of carbohydrates

A

Broken down in respiration to release energy

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16
Q

Elements in lipids

A

Carbon C
Hydrogen H
Oxygen O

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17
Q

Difference between fats and oils

A

Fats solid at room temp
Oís liquid at room temp

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18
Q

Triglyceride

A

Basic lipid structure
One glycerol, 3 fatty acids

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19
Q

Phospholipid

A

Fat-like substance
One fatty acid in triglyceride replaced with phosphate group

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20
Q

Sources of lipids

A

Butter, oils, nuts, oily fish, seeds

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21
Q

Structural role of lipids

A

Store energy, provide insulation, protect organs

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22
Q

Metabolic role of lipids

A

Broken down in respiration to release energy

23
Q

Elements in proteins

A

Carbon C
Hydrogen H
Oxygen O
Nitrogen N

May contain
Iron
Sulphur
Phosphorus

24
Q

Amino acid

A

The smallest unit of a protein e.g peptide, polypeptide

25
Q

Deamination

A

Converting excess amino acids to urea in the liver

26
Q

Fibrous proteins

A

Very little folding, form long strong fibrous fibres
E.g. keratin (hair and nails)

27
Q

Globular proteins

A

Show lots of folding. They form round shapes.
E.g. Egg whites, enzymes

28
Q

Sources of protein

A

Meat, fish, eggs, nuts, milk, beans

29
Q

Structural role of protein

A

Found in skin, muscle and other internal organs e.g. keratin (in hair and skin), myosin (in muscles)

30
Q

Metabolic role of proteins

A

Not used to supply energy
Used as enzymes to control reactions
Some hormones are protein based

31
Q

Water soluble vitamins

A

B & C

32
Q

Fat soluble vitamins

A

A D E & K

33
Q

Vitamin C

A

Water soluble
Ascorbic acid
SOURCES - citrus fruits, vegetables
DEFICIENCY - scurvy

Metabolic role:
Formation of connective tissue,
healthy bones, gums & teeth,
healing of wounds,
proper functioning immune system

34
Q

Vitamin D

A

Fat soluble
Vitamin D2 - calciferol
SOURCES - liver, fish oils, milk, egg yolk
DEFICIENCY - osteomalacia, rickets

Metabolic role:
Absorption of calcium,
Healthy bones + teeth formation

35
Q

Minerals

A

Required in small amounts by organisms
Form rigid body structures e.g. bones, cell walls

36
Q

Minerals in plants

A

Calcium Ca
salts absorbed from soil
forms cell walls

Magnesium Mg
salts absorbed from soil
structure of chlorophyll

37
Q

Minerals in animals

A

Calcium Ca
milk, cheese
forms bones and teeth

Iron Fe
meat, green veg
forms part of haemoglobin structure

38
Q

Uses of water

A

Component of cytoplasm & cells
Good solvent and medium for chemical reactions
Photosynthesis and respiration
Absorber of heat
Moves materials in and out of cells

39
Q

Balanced diet

A

One that contains the seven components in the correct amounts

40
Q

Why do balanced diets vary between individuals

A

Age
Gender
Physical activity

41
Q

Test for starch

A

• add iodine to starch dissolved in water
• starch present, red-yellow → blue-black / purple
• starch not present, remains red-yellow

42
Q

Test for lipid

A

• rub a small amount of butter/oil on brown paper
• Repeat using water (control)
• leave to dry
• lipid leaves a permanent stain / translucent spot on paper

43
Q

Test for protein

A

• Dissolve a soluble protein (milk, egg white) in water
• add sodium hydroxide until solution clears or becomes less cloudy
• add dilute copper sulfate
• protein present, blue → purple-violet
• protein not present, remains blue

44
Q

Test for reducing sugar

A

• dissolve glucose in water in a test tube and add equal amounts of Benedict’s solution → heat
• reducing sugar present, blue → red
• reducing sugar not present, remains blue

45
Q

Why are minerals required in the diet?

A
  • form rigid structures
  • regulate body fluids
  • form soft tissues
46
Q

Name the three elements present in all fats (lipids)

A

Carbon
Hydrogen
Oxygen

47
Q

A triglyceride is composed of three molecules of fatty acids attached to another molecule.
Name this other molecule

A

Glycerol

48
Q

Name a test that can be used to demonstrate the presence of fat in a food sample

A

Brown paper test

49
Q

Give one metabolic function of lipids in living organisms

A

Energy store

50
Q

Give one structural function of lipids in living organisms

A

Forms cell membrane

Forms adipose tissue

51
Q

State one metabolic role of protein in the body

A

Hormones
Antibodies
Enzymes

52
Q

Name the metallic element present in haemoglobin

A

Iron

53
Q

What is the approximate percentage of water, by mass, in a human cell?

A

95%

54
Q

How many common amino acids are found in proteins

A

20

Biology (34 decks)

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