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Biology > Nutrition > Flashcards

Nutrition Flashcards

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
Q

Deficiency of vitamins A, B1, B6, C, D

A

A- night blindness
B1- beriberi
B6- depression
C- scurvy
D- rickets

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26
Q

State the necessity for hydrolysis and neutralisation in testing for non-reducing sugars

A

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.

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27
Q

How are mammals different from other animals

A

They have more than one type of tooth

28
Q

Function of the incisor

A

Cutting and biting food

29
Q

Function of the canine

A

Grasping and tearing food

30
Q

Function of the premolar

A

Crush and grind food

31
Q

Function of the molar

A

Crush and grind food

32
Q

How many teeth do adults have?

A

32

33
Q

Use of fluoride to the teeth

A

Helps to prevent tooth decay

34
Q

Importance of mechanical digestion

A

It makes food easier to swallow
It gives the pieces of food a larger surface area for digestive enzymes to act on

35
Q

Function of the enamel

A

Covers the crown
Hardest substance
Resistant to chipping and decay
Protects the tooth

36
Q

Function of the dentine

A

Forms the bulk of the tooth
Provides support to the enamel
Protects the innermost pulp chamber

37
Q

Function of the pulp chamber

A

Provides the sensation of pain or discomfort when the tooth is damaged

38
Q

Function of the gall bladder

A

Stored bile

39
Q

Process of digestion

A

1) mouth
2) oesophagus
3) stomach
4) duodenum
5) ileum
6) colon
7) rectum

40
Q

Why is it impossible to swallow and inhale at the same time?

A

The epiglottis covers the trachea as you swallow to prevent food from going in the trachea

41
Q

What is chyme

A

A mixture of enzymes, mucus and HCL

42
Q

Gastric juice consists of:

A

Mucus
HCL
pepsin

43
Q

Where does the digestion of protein begin

A

In the stomach

44
Q

Explain the role and importance of enzymes

A

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
Q

Properties of enzymes

A

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
Q

Role of digestive enzymes in the mouth

A

Begins to digest the starch in the food
“Salivary amylase”

It breaks down complex carbohydrates, such as starch, into smaller polysaccharides and disaccharides.

47
Q

Role of the digestive enzymes in stomach

A

Pepsin then plays a crucial role in the digestion of proteins, breaking them down into smaller peptides.

48
Q

Role of the pancreatic enzymes in the small intestine

A

Pancreatic amylase: starch —-> maltose
Trypsin: continues to digest- protein —-> peptides
Pancreatic lipase: lipids —–> glycerol

49
Q

Role of villi in absorption of products of digestion

A

The numerous villi present in the small intestine significantly increase the surface area available for absorption of nutrients

50
Q

Define assimilation

A

The process of incorporating and making use of the digested food into the body

51
Q

What happens to monosaccharides in assimilation?

A

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
Q

What happens to amino acids in assimilation?

A

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
Q

What happens to fatty acids or glycerol in assimilation?

A

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
Q

What happens when the blood glucose levels rise?

A

The pancreas secretes insulin which stimulates body cells to absorb glucose for respiration and the liver cells convert excess glucose to glycogen

55
Q

What happens when blood glucose levels fall?

A

The pancreas secretes glucagon which stimulates the liver cells to convert glycogen to glucose

56
Q

Functions of the liver

A

Carbohydrate metabolism- excess glucose is stored as glycogen

Production of bile
Storage of vitamins
Storage of minerals

57
Q

What can result from a surplus of vitamin A

A

Jaundice, liver damage

58
Q

What can result from a surplus of vitamin D

A

High levels of calcium in the blood

59
Q

What can result from a surplus of calcium

A

Calcification of soft tissues

60
Q

What can result from a surplus of sodium

A

Hypertension

61
Q

What can result from a surplus of iron

A

Liver damage

62
Q

Energy requirements for age, sex and occupation

A

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
Q

How can deficiency diseases be treated?

A

Increasing the intake of foods rich in the missing nutrients or foods fortified with the missing nutrient

64
Q

How can diabetes be treated?

A

Controlled by eating a healthy, balanced diet that’s low in sugar and saturated fat and high in dietary fibre

65
Q

How to treat hypertension

A

Controlled by eating a balanced diet that’s low in saturated fat, cholesterol and salt

Stop smoking, reduce obesity

66
Q

Advantages of vegetarian diet

A

Less prone to obesity
Less likely to suffer from constipation

67
Q

State the 5 processes of heterotrophic nutrition

A

Ingestion
Digestion
Absorption
Assimilation
Egestion

Biology (17 decks)

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