2 e Nutrition

Question 1

What is a limiting factor

Answer 1

Something restricting life processes

Question 2

Whats are the 3 main factors that limit the rate of photosynthesis

Answer 2

Temperature
Light intensity
Carbon dioxide concentration

Question 3

How does lower temperature affect photosynthesis

Answer 3

Less kinetic energy so there are less successful collisions of CO2 with enzymes

Question 4

Whats happens if the temperature is too high for photosynthesis

Answer 4

Enzymes become denatured, reducing overall rate of photosynthesis

Question 5

The more light a plant receives, the … faster the rate of photosynthesis

Answer 5

Faster

Question 6

What can affect the amount of chlorophyll

Answer 6

Diseases
Lack of nutrients
Loss of leaves

Question 7

What are the 2 fundamental ions required by plants

Answer 7

Nitrogen
Magnesium

Question 8

How do plants get the minerals

Answer 8

Absorbed by root cells

Question 9

Function of magnesium

Answer 9

To make chlorophyll

Question 10

Deficiency of magnesium

Answer 10

Yellow between the veins

Question 11

Function of nitrate

Answer 11

Making amino acids

Question 12

Deficiency of nitrate

Answer 12

Stunted growth
Yellowing leaves

Question 13

What are the necessary key food groups

Answer 13

Carbohydrates
Proteins
Lipids
Fibre
Vitamins
Minerals
Water

Question 14

Whats is starvation

Answer 14

Taking less energy than used (Severe weight loss, damage to heart & immune system)

Question 15

Whats is Coronary heart disease

Answer 15

Too much fat and cholesterol (reduces flow of blood, lack of oxygen, heart attacks)

Question 16

Whats is constipation

Answer 16

Lack of fibre (no bulk for the muscles to push it through, bowel cancer)

Question 17

Whats is obesity

Answer 17

Taking more energy than used (Energy stored as fat, weight gain, diabetes, heart disease)

Question 18

Function of calcium

Answer 18

Strong bones

Question 19

Function of Vit. D

Answer 19

Strong bones

Question 20

Function of Vit. C

Answer 20

Collagen protein; skin, hair, gums, bones

Question 21

Function of Vit. A

Answer 21

Pigment in the retina for vision

Question 22

Function of iron

Answer 22

Needed for haemoglobin

Question 23

5 different stages of alimentary canal

Answer 23

Ingestion - taking in
Mechanical digestion - breakdown into smaller pieces
Chemical digestion - breakdown of large insoluble molecules
Absorption - Movement of molecules through the intestine to blood
Assimilation - Digested molecules into the body to be used
Egestion - Passing out of food that hadnt been digested or absorbed

Question 24

3 main digestive enzymes

Answer 24

Carbohydrases
Proteases
Lipases

Question 25

2 main carbohydrases

Answer 25

Amylase Maltase

Question 26

Where is amylase found

Answer 26

Salivary glands, pancreas and small intestine

Question 27

Whats does amylase break down

Answer 27

Starch into maltose

Question 28

What does maltase break down

Answer 28

Maltose into glucose

Question 29

What does pepsin break down

Answer 29

Protein into peptide chain

Question 30

What does protease break down

Answer 30

Peptides into amino acids

Question 31

Where is pepsin found

Answer 31

Stomach

Question 32

Where is protease found

Answer 32

Small intestine

Question 33

What do lipases break down

Answer 33

Lipids into glycerol and fatty acids

Question 34

Where is lipase found

Answer 34

Small intestine

Question 35

Where is bile stored

Answer 35

Gallbladder

Question 36

Where is bile released

Answer 36

Small intestine

Question 37

Is bile alkaline or acidic

Answer 37

Alkaline

Question 38

What are the two main roles of bile

Answer 38

Neutralising HCL acid from the stomach (enzymes in the small intestine have an alkaline pH) Emulsification - breaking down large drops of fat into smaller ones

Question 39

What are the adaptations of Villi to maximise absorption

Answer 39

-Large surface area -Short diffusion distance -A steep concentration gradient

Question 40

What is the formula to calculate the energy content of food

Answer 40

Energy transferred = (Mass of water x 4.2 x temperature change) / mass of food