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Biology igcse > 2E Nutrition > Flashcards

2E Nutrition Flashcards

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1
Q

Write the word equation for photosynthesis

A

Carbon dioxide + water → glucose + oxygen

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2
Q

Write the symbol equation for photosynthesis

A

6CO2 + 6H2O → C6H12O6 + 6O2

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3
Q

What are the reactants of photosynthesis

A

Carbon dioxide

Water

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4
Q

What are the products of photosynthesis

A

Glucose

Oxygen

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5
Q

What energy conversion takes place during photosynthesis

A

Light → Chemical

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6
Q

Describe how 3 factors that affect the rate of photosynthesis

A

Increased temperature = increased rate (enzymes have more kinetic energy)

Increased light intensity = increased rate

Increased CO2 concentration = increased rate

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7
Q

Describe the function of the waxy cuticle of a leaf

A

Waterproof layer

Prevents water loss by evaporation

Prevents disease entry

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8
Q

Describe the function of the upper epidermis of a leaf

A

Transparent cells allow light to pass through to reach palisade cells for photosynthesis

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9
Q

Describe the function of palisade mesophyll of a leaf

A

Has many chloroplasts for photosynthesis

Tightly packed together to increase surface area for absorbing sunlight

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10
Q

Describe the function of spongy mesophyll of a leaf

A

Has many air spaces for diffusion of carbon dioxide and oxygen for gas exchange

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11
Q

Describe the function of guard cells/stomata of a leaf

A

Open and close to allow diffusion of carbon dioxide in and oxygen out

Allows transpiration of water

Guard cells become turgid or flaccid to control opening of stomata

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12
Q

Describe the function of two mineral ions found in soil and used by plants

A

Magnesium ions (Mg2+) = make chlorophyll for photosynthesis

Nitrate ions (NO3-) = make amino acids for growth

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13
Q

Describe how to test a leaf for starch

A

Add a leaf to boiling water to soften cell walls of leaf

Add the leaf to boiling ethanol to dissolve and remove chlorophyll (careful - ethanol is flammable)

Add iodine to the leaf → turns blue/black if starch present

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14
Q

Describe what is meant by a variegated leaf

A

A leaf that contains areas with chlorophyll and no chlorophyll

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15
Q

Explain why counting bubbles is an inaccurate way to measure the rate of photosynthesis of pondweed

A

Bubbles have different sizes

Bubbles can be too fast to count or too small to see

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16
Q

Describe what is meant by a balanced diet

A

The correct proportion of all the major food groups

17
Q

Name the 7 key food groups required for a balanced diet

A

Proteins
Carbohydrates
Lipids
Fibre
Water
Vitamins
Minerals

18
Q

Give a source of, and function of, carbohydrates

A

Rice, bread, potatoes

Used in respiration to release energy

19
Q

Give a source of, and function of, proteins

A

Meat, fish, nuts, eggs

For growth and repair

20
Q

Give a source of, and function of, lipids

A

Cheese, butter, oils

For insulation, energy storage, buoyancy

21
Q

Give a source of, and function of, vitamin A

A

Carrots

Helps with vision

Lack of it leads to night blindness

22
Q

Give a source of, and function of, vitamin C

A

Citrus fruits e.g. oranges

Helps with infections and wound healing

Lack of it leads to scurvy

23
Q

Give a source of, and function of, vitamin D

A

Sunlight

Helps with bone growth

Lack of it leads to rickets

24
Q

Give a source of, and function of, calcium

A

Milk

Helps with bone growth

Lack of it leads to brittle bones and tooth damage

25
Q

Give a source of, and function of, iron

A

Red meat

Iron important for making haemoglobin

Lack of it leads to anaemia (less oxygen transported in blood)

26
Q

Give a source of, and function of, water

A

Fruits e.g. watermelons

Important for hydration of cells

27
Q

Give a source of, and function of, fibre

A

Beans, vegetables, whole grains

Helps bowel movement

Lack of it leads to constipation

28
Q

Define the term metabolism

A

All of the chemical reactions occurring in the body

29
Q

Describe the link between energy requirement and your activity level

A

Increased activity level = increased metabolic rate

30
Q

Describe the link between energy requirement and age

A

Increased age = decreased metabolic rate

31
Q

Describe the link between energy requirement and pregnancy

A

Pregnancy = increased metabolic rate

32
Q

Describe the function of the mouth in digestion

A

Mechanical digestion - break down food into smaller pieces (increase surface area)

Amylase in saliva breaks down starch into maltose

33
Q

Describe the function of the oesophagus in digestion

A

Transports the bolus (food from mouth) from mouth to stomach

34
Q

Describe the function of the stomach in digestion

A

Mechanical digestion - muscles contract to churn food

Chemical digestion - hydrochloric acid and protease enzymes break down proteins

Biology igcse (6 decks)

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