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O level Biology > 3 | Nutrients > Flashcards

3 | Nutrients Flashcards

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1
Q

Chemical composition of water

A

H2O

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2
Q

Uses of water in animals

A

SHMKT
- a component of Sweat to be evaporated to remove latent heat of vapourisation to cool the body down (regulates body temp)
- needed in Hydrolysis reactions
- Medium in which chemical reactions occur
- Key component of protoplasm, lubricants, digestive juices, blood and tissue fluid
- Transport dissolved substances around the body (solvent for transport of substances)
→ digested products, metabolic waste products, hormones (water in blood plasma)

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3
Q

Uses of water in flowering plants

A

PTT
- raw material for Photosynthesis
- needed for Turgor pressure to maintain cell structure
- Transport of mineral salts and sucrose in xylem vessels and phloem vessels

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4
Q

Type of chemical reactions

A

Condensation reaction
Hydrolysis / hydrolytic reaction

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5
Q

What is a condensation reaction

A

A chemical reaction in which 2 simple molecules are joined together to form a large molecules with the removal of one molecule of water.

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6
Q

What is a hydrolysis / hydrolytic reaction

A

A reaction in which a water molecules is needed to break down a larger, complex molecule into smaller, simple molecules

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7
Q

What is a carbohydrate?

A

Carbohydrates are organic molecules made up of
- carbon
- hydrogen
- oxygen
ratio of hydrogen to oxygen atoms in carbohydrates → 2:1

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8
Q

What are monosaccharides

A

cannot be further digested into smaller molecules
C6H12O6

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9
Q

Examples of monosaccharides

A

Glucose
Fructose
Galactose

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10
Q

What are disaccharides

A

made up of 2 molecules of monosaccharides bonded together C12H22O11

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11
Q

Examples of disaccharides

A

Maltose (glucose + glucose)
Sucrose (glucose + fructose)
Lactose (glucose + galactose)

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12
Q

What are polysaccharides

A

made up of many monosaccharide molecules bonded together

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13
Q

Examples of polysaccharides

A

starch
cellulose
glycogen

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14
Q

3 types of complex carbohydrates

A

(made up of glucose molecules bonded differently)
Starch
Cellulose
Glycogen

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15
Q

Structure, function, occurrence of starch?

A

Structure: Linear
Function: Storage (large molecules, insoluble in water, compact shapes, easily hydrolysed)
Occurrence: Storage organs in plants

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16
Q

Structure, function, occurrence of cellulose?

A

Structure: linear
Function: protection from mechanical damage
Occurrence: cell walls of plants

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17
Q

Structure, function, occurrence of glycogen?

A

Structure: branched
Function: storage (large molecules, insoluble in water, compact shapes, easily hydrolysed)
Occurrence: Stored in the livers and muscles of mammals

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18
Q

Functions of carbohydrates?

A

SCLFNN
- Substrate for respiration to release energy for cell activities
- Converted into other organic compounds such as amino acids and fats
- used to synthesise Lubricants such as mucus
- Form supporting structures such as cell walls in plants
- form part of Nucleic acids such as DNA
- used to synthesise Nectar in flowers

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19
Q

What are fats made up of

A

Fats are organic molecules made up of
- Carbon
- Hydrogen
- Oxygen

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20
Q

Properties of fats

A
  • Fats contain much less oxygen in proportion to hydrogen and the proportions of the elements in fats are not fixed.
  • Fats can be broken down into simpler molecules by hydrolysis and it produces fatty acids and glycerol.
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21
Q

Function of fats

A

PRISE
- form the main part of Protoplasm such as the cell membrane
- Reduce water loss from the skin surface
- act as an Insulating layer to prevent excessive heat loss
- a Solvent for fat soluble vitamins and some hormones
- a source and store of Energy

22
Q

What are proteins made up of

A

Proteins are organic molecules made up of
- carbon
- hydrogen
- oxygen
- nitrogen
- sulfur (may or may not be present)

23
Q

Properties of proteins

A
  • Each protein molecule is made up of smaller basic units called amino acids
  • amino acids are made up of
    – amino group
    – acid group
    – side chain
  • peptide bonds link up amino acids to form a polypeptide
  • one or more polypeptide chains fold to form a three-dimensional structure held by hydrogen bonds called proteins.
24
Q

Functions of protein

A
  • Synthesis of new protoplasm for growth and repair of worn out body cells
  • Synthesis of enzymes and some hormones
  • Synthesis of antibodies
25
Q

Elements of carbohydrates

A

C:H:O
usually 1:2:1
(H is double of O)

26
Q

Elements of fats

A

made up of C, H, O with more C&H

27
Q

Elements of proteins

A

made up of C, H, O, N

28
Q

Example / source of carbohydrates

A
  • starch (potatoes, bread)
  • cellulose (leafy vege.)
  • glycogen
29
Q

Example / source of fats

A
  • peanuts
  • oil
  • butter
  • animal fats
30
Q

Example / source of proteins

A
  • meat
  • eggs
  • beans
  • enzymes
31
Q

Monomer / basic unit of carbohydrates

A

glucose

32
Q

Monomer / basic unit of fats

A

fatty acids + glycerol

33
Q

Monomer / basic unit of proteins

A

amino acids

34
Q

Diagram of carbohydrates

A

Notes
Starch
- made up of maltose
- made up of glucose

35
Q

Diagram of fats

A

Notes
1 fat molecule = 1 glycerol, 3 fatty acids

36
Q

Diagram of proteins

A

Notes
Like lego blocks
Diff proteins are formed out of the 20 amino acids

37
Q

Function of carbohydrates

A
  • Cellulose forms cell walls in plants, a source of fibre for humans
  • Glycogen is stored in liver and muscle cells, when energy is needed, it breaks down into glucose
  • Glucose used in respiration (mitochondria) to release energy
38
Q

Function of fats

A
  • Energy storage (x2 the amt of sugars)
  • Insulation (blubber)
  • Found in cell membranes
39
Q

Function of proteins

A
  • Synthesis of new cells for growth and repair
  • Enzymes allow numerous reactions to take place
  • Antibodies to fight pathogens
40
Q

What is the reagent for test for starch?

A

Iodine

41
Q

What is the test for starch?

A

Add a few drops of iodine solution

42
Q

What will be the observation and conclusion of starch test?

A

+ve: Blue-black colouration observed
-ve: solution remains brown

43
Q

What are reducing sugars?

A

All monosaccharides and disaccharides (except sucrose)

44
Q

Reagent for test for reducing sugars?

A

Benedict’s solution, in boiling water bath

45
Q

Test for reducing sugars?

A
  • Add equal vol of benedict’s solution to sample solution
  • Leave test tube in boiling water bath for 5 mins
46
Q

Observation and conclusion for test for reducing sugars?

A

+ve:
- green precipitate – traces amt
- yellow/orange precipitate – moderate amt
- orange red precipitate – a large amt
-ve: solution remains blue

47
Q

Reagent for test for fats

A

Ethanol

48
Q

Test for fats?

A
  • Add 2cm3 of ethanol to the sample and shake thoroughly
  • Decant ethanol into another test tube with 2cm3 of water.
49
Q

Reagent for test for proteins?

A

Biuret’s reagent
copper sulfate + sodium hydroxide

50
Q

Test for proteins?

A

Add biuret solution
OR
- Add 1cm3 sodium hydroxide solution to 2cm3 of sample solution
- Add 1% copper sulfate solution drop by drop, shaking after every drop

51
Q

Observation and conclusion for test for proteins

A

+ve: violet colouration observation
-ve: solution remains blue

O level Biology (9 decks)

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