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Nutrition Flashcards

(67 cards)

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1
Q

Differentiate among heterotrophic, autotrophic and saprophytic nutrition

A

Autrotrophs are organisms that prepare their own food through the process of photosynthesis

Heterotrophs are organisms that can’t prepare their own food and depend on autotrophs for nutrition

Innsaoriphytuc nutrition, the organisms obtain their food from dead and decaying organic matter of dead plants, dead animals and other decomposing matter

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2
Q

Equation for photosynthesis in green plants

A

6CO2 + 6H2O ——-> C6H12O6 + 6O2

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3
Q

Describe the light-dependent stage (light stage)

A

The light energy is absorbed by the chlorophyll in chloroplasts and is used to split water into hydrogen and oxygen. Oxygen is released as a gas.

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4
Q

Describe the light-independent stage (dark stage)

A

The hydrogen combines with carbon dioxide to make glucose. This stage doesn’t need light

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5
Q

Conditions required for photosynthesis

A

Carbon dioxide
Water
Sunlight energy
Chlorophyll
A suitable temp
Enzymes

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6
Q

Adaptation of the leaf for photosynthesis

A

The lamina is usually broad and flat with a large surface area to absorb a lot of light and carbon dioxide

The lamina is thin to allow light and CO2 to reach all cells

The lamina is held out flat by the veins to catch as much light as possible

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7
Q

Fate of glucose

A

Can be used by leaf cells in respiration to produce energy
Can be condensed to starch and stored
Can be converted to sucrose and transported

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8
Q

Environmental factors that affect the rate of photosynthesis

A

Light limits the rate between dusk and dawn
Temperature limits the rate in cool seasons in temperate region
CO2
water

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9
Q

Function of nitrogen in plant nutrition

A

Necessary for the formation of proteins

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10
Q

Function of magnesium in plant nutrition

A

Necessary in the formation of chlorophyll

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11
Q

Effect of the lack of nitrogen on seedlings

A

Small yellow leaves and poor growth

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12
Q

Lack of magnesium on seedlings

A

Leaves yellow between the veins

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13
Q

What test is used for reducing sugars?

A

Benedict’s test

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14
Q

Describe the test for starch

A

A few drops of iodine solution is added
Positive result: Blue-black results

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15
Q

Describe the test for protein

A

An equal volume of protein solution and potassium hydroxide is put into a test tube. The mixture is stirred and 2cm^3 of copper sulfate solution is added

Positive results: solution turns purple

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16
Q

Name the test for protein

A

Biuret test

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17
Q

Describe the test for lipids

A

Place the given amount of ethanol in a test tube. Add one drop of test substance and shake. Add an equal volume of water.

Positive results: milky-white emulsion forms

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18
Q

Describe the test for reducing sugars

A

Add an equal volume of Benedict’s solution and shake. Heat the mixture.

Positive results: orange-red precipitate

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19
Q

Chemical and physical properties of monosaccharides

A

Soluble
Small molecules
Sweet taste

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20
Q

Chemical and physical properties of disaccharide

A

Soluble
Sweet taste

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21
Q

Chemical and physical properties of polysaccharide

A

Insoluble
Don’t have a sweet taste

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22
Q

Chemical and physical properties of protein

A

Some soluble (haemoglobin)
Some insoluble (keratin)

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23
Q

Chemical and physical properties of lipids

A

Insoluble in water

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24
Q

Importance of vitamin a-k

A

A- aids vision in dim light
B- assists in respiration
C- keeps tissues healthy
D- aids absorption of calcium
K- aids in blood clotting

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25
Deficiency of vitamins A, B1, B6, C, D
A- night blindness B1- beriberi B6- depression C- scurvy D- rickets
26
State the necessity for hydrolysis and neutralisation in testing for non-reducing sugars
hydrolysis is necessary to break down complex carbohydrates into their simpler monosaccharide units, while neutralization is essential to create a neutral pH environment suitable for subsequent testing for non-reducing sugars.
27
How are mammals different from other animals
They have more than one type of tooth
28
Function of the incisor
Cutting and biting food
29
Function of the canine
Grasping and tearing food
30
Function of the premolar
Crush and grind food
31
Function of the molar
Crush and grind food
32
How many teeth do adults have?
32
33
Use of fluoride to the teeth
Helps to prevent tooth decay
34
Importance of mechanical digestion
It makes food easier to swallow It gives the pieces of food a larger surface area for digestive enzymes to act on
35
Function of the enamel
Covers the crown Hardest substance Resistant to chipping and decay Protects the tooth
36
Function of the dentine
Forms the bulk of the tooth Provides support to the enamel Protects the innermost pulp chamber
37
Function of the pulp chamber
Provides the sensation of pain or discomfort when the tooth is damaged
38
Function of the gall bladder
Stored bile
39
Process of digestion
1) mouth 2) oesophagus 3) stomach 4) duodenum 5) ileum 6) colon 7) rectum
40
Why is it impossible to swallow and inhale at the same time?
The epiglottis covers the trachea as you swallow to prevent food from going in the trachea
41
What is chyme
A mixture of enzymes, mucus and HCL
42
Gastric juice consists of:
Mucus HCL pepsin
43
Where does the digestion of protein begin
In the stomach
44
Explain the role and importance of enzymes
They are biological catalysts Enzymes speed up chemical reactions occurring in living cells. During digestion, enzymes speed up the rate at which the large insoluble food molecules are broken down into small, soluble molecules
45
Properties of enzymes
They are all proteins They’re required in small amounts They’re prevented from working by poisons like cyanide Each enzyme is specific for the type of chemical reaction it speeds up They work best at optimum temperature They’re denatured by high temperatures
46
Role of digestive enzymes in the mouth
Begins to digest the starch in the food “Salivary amylase” It breaks down complex carbohydrates, such as starch, into smaller polysaccharides and disaccharides.
47
Role of the digestive enzymes in stomach
Pepsin then plays a crucial role in the digestion of proteins, breaking them down into smaller peptides.
48
Role of the pancreatic enzymes in the small intestine
Pancreatic amylase: starch ----> maltose Trypsin: continues to digest- protein ----> peptides Pancreatic lipase: lipids -----> glycerol
49
Role of villi in absorption of products of digestion
The numerous villi present in the small intestine significantly increase the surface area available for absorption of nutrients
50
Define assimilation
The process of incorporating and making use of the digested food into the body
51
What happens to monosaccharides in assimilation?
They're taken to the liver, then to the rest of the body where: 1) it's used for respiration 2) excess is converted into glycogen in the liver and muscles 3) excess is converted to fat and stored under the skin or around organs
52
What happens to amino acids in assimilation?
Taken to the liver, then to the rest of the body, where: 1) they're used by the body cells for growth and repair 2) they're used to make hormones and enzymes 3) excess is converted to glycogen or far 4) excess is broken down or deaminated in the liver and converted to urea to be excreted
53
What happens to fatty acids or glycerol in assimilation?
Carried by the lymph roam the blood and are: 1) stored under the skin and around organs 2) used to make new membranes in cells and organelles 3) used for respiration in some circumstances
54
What happens when the blood glucose levels rise?
The pancreas secretes insulin which stimulates body cells to absorb glucose for respiration and the liver cells convert excess glucose to glycogen
55
What happens when blood glucose levels fall?
The pancreas secretes glucagon which stimulates the liver cells to convert glycogen to glucose
56
Functions of the liver
Carbohydrate metabolism- excess glucose is stored as glycogen Production of bile Storage of vitamins Storage of minerals
57
What can result from a surplus of vitamin A
Jaundice, liver damage
58
What can result from a surplus of vitamin D
High levels of calcium in the blood
59
What can result from a surplus of calcium
Calcification of soft tissues
60
What can result from a surplus of sodium
Hypertension
61
What can result from a surplus of iron
Liver damage
62
Energy requirements for age, sex and occupation
Daily energy requirements: 1) increase as age increases 2) increase as activity increase 3) are higher in males 4) increase in a female when she's pregnant or lactating
63
How can deficiency diseases be treated?
Increasing the intake of foods rich in the missing nutrients or foods fortified with the missing nutrient
64
How can diabetes be treated?
Controlled by eating a healthy, balanced diet that's low in sugar and saturated fat and high in dietary fibre
65
How to treat hypertension
Controlled by eating a balanced diet that's low in saturated fat, cholesterol and salt Stop smoking, reduce obesity
66
Advantages of vegetarian diet
Less prone to obesity Less likely to suffer from constipation
67
State the 5 processes of heterotrophic nutrition
Ingestion Digestion Absorption Assimilation Egestion

Biology (17 decks)

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