Nutrition, Food Test and Enzymes

Question 1

Food test for Starch

Answer 1

Starch Test(Iodine)

Question 2

Food test for Sugar

Answer 2

Benedicts Test

Question 3

Food Test for Protein

Answer 3

Buiret Test

Question 4

Food Test for Fats

Answer 4

Ethanol Test

Question 5

What elements do carbohydrates contain

Answer 5

Carbon Hydrogen And Oxygen

Question 6

What are Examples Simple Carbohydrates

Answer 6

Glucose
Lactose
Sucrose

Question 7

Why are simple carbohydrates describes as simple?

Answer 7

Made up of one basic sugar units

Question 8

Role of Glucose

Answer 8

Respiration

Question 9

Role of Sucrose

Answer 9

Transportation

Question 10

Role of Lactose

Answer 10

Sugar and energy source in milk

Question 11

What is Glucose also called as?

Answer 11

Monosaccharide

Question 12

What is Sucrose also called as

Answer 12

Disaccharide

Question 13

Where is Lactose found

Answer 13

Milk

Question 14

Use of Carbohydrates

Answer 14

They are Fast release energy stores, which means that they can quickly diest to release energy

Question 15

How to Perform Benedicts Test

Answer 15

1) Grind your Food
2) Mix it with little water
3) Add Benedicts Solution
4) Heat carefully in a water bath

Question 16

Color Change for Benedicts Test

Answer 16

Blue to Brick Red

Question 17

Examples of Complex Carbohydrates

Answer 17

Starch
Glycogen
Cellulose
Fibre

Question 18

Where is Starch Found

Answer 18

Cereal,Pasta,Rice

Question 18

What is starch used for?

Answer 18

Respiration

Question 19

Where can you find cellulose

Answer 19

Plants

Question 20

Use of Cellulose

Answer 20

make cell wall

Question 21

Use of Fibre

Answer 21

Prevent Constipation

Question 22

Where is glycogen stored

Answer 22

1) Stored in Liver and Muscle

Question 23

How to perform Starch test

Answer 23

Add iodine solution to food sample

Question 24

Color change for starch test

Answer 24

Yellow brown- Blue Black

Question 25

What does Fat consist

Answer 25

One molecule of Glycerol and three molecules of fatty acids

Question 26

What are fats also called

Answer 26

Lipids

Question 27

Uses of fats

Answer 27

Prevents heat Loss provides Twice the energy of carbs

Question 28

Sources of fat

Answer 28

oil Red Meat

Question 29

What is Required for Emulsion Test

Answer 29

Ethanol

Question 30

How to perform emulsion Test

Answer 30

Shake the fat with alcohol and add equal amount of water

Question 31

Colour Changes for Emulsion Test

Answer 31

clear colorless- cloudy white emulsion

Question 32

What are proteins?

Answer 32

Long chains of amino acids bonded together

Question 33

Functions of Proteins

Answer 33

Growth and cell repairs makes Enzymes, hormones and antibodies

Question 34

Sources of Protein

Answer 34

Meat eggs Milk

Question 35

How to Perform Buiret test

Answer 35

Add sodium hydroxide and then a few drops of copper sulfate and shake

Question 36

Color Change of Buiret test

Answer 36

Blue to Purple

Question 37

How are there different types of Protein

Answer 37

There are 20 different types of amino acids, there are many different arrangements in which amino acids can be linked together

Question 38

What are enzymes?

Answer 38

Enzymes are proteins that function as biological catalysts

Question 39

What are catalysts?

Answer 39

A catalyst is a substance which increases the rate of a chemical reaction without being changed or used up

Question 40

Burning Food Practical How do you ensure the results are valid(fair test)

Answer 40

Use the same mass Use the same volume of Water Hold the burning food from the same distance away from the boiling tube

Question 41

Burning Food Practical Why do you repeat experiment and calculate average

Answer 41

To get reliable results

Question 42

Burning Food Practical Why is the energy value not always accurate?

Answer 42

1) Not all the energy released from the food was transferred to water 2)Most heat energy is lost to surrounding air 3) Some heat is lost in the boiling tube

Question 43

What does Vitamin C prevent

Answer 43

Scurvy

Question 44

Why do you need calcium

Answer 44

Strong bones/teeth

Question 45

Why do you need iron

Answer 45

Make hemoglobin for blood cells

Question 46

What is a Substrate?

Answer 46

The molecule enzymes acts on is a substrate

Question 47

What is Active Site

Answer 47

The part of an enzyme which the substrate fits in

Question 48

What does complementary mean?

Answer 48

The shape of active site matches the substate

Question 49

What does denaturation mean

Answer 49

An irreversible change in the shape of an enzyme which means that it is no longer complementary to the substrate and cannot catalyze the reaction

Question 50

Explain the Lock and Key Model

Answer 50

1) Enzymes work because the shape of substrate matches the shape of active site(complimentary) 2) The tight fit between the enzyme and its substrate is called Lock and Key Model

Question 51

What is the Substrate and Product of Carbohydrase

Answer 51

Substrate= Carbohydrate Product= Glucose

Question 52

What is the Substate and Product of Amylase

Answer 52

Substrate= Starch Product= Glucose

Question 53

What is the Substate and Product of Protease

Answer 53

Substrate= Protein Product= Amino Acid

Question 54

What is the Substrate and product of Lipase

Answer 54

Substrate= Lipids(Fat) Product= Glycerol and Fatty Acids

Question 55

Steps of Burning Food Experiment

Answer 55

1) Measure 20cm^3 of Water using a measuring cylinder, and add it to a boiling tube, clamped in a retort stand 2) Record the temperature of the water using a thermometer and weigh the crisps using a top pan balance 3) Secure the crisps using tongs and light the crisps in a Bunsen burner flame and quickly hold it under the boiling tube using tongs 4) Record the maximum temperature of the water after the crisp is burned using thermometer 5) Repeat the experiment and calculate the average energy released per gram 6) Calculate the differences of temperatures