3.3 Chemistry of food Flashcards

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1
Q

Main food sources making up cell

A

carbohydrates, lipids and proteins

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2
Q

What do carbohydrates do

A

Provide us with fuel

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3
Q

What chemical elements do carbohydrates contain

A

Carbon, hydrogen and oxygen

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4
Q

What are simple sugars

A

small carbohydrate units

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5
Q

What are complex carbohydrates

A

long chains of simple sugar units bonded together

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6
Q

Simple sugar examples

A

glucose and sucrose

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7
Q

Complex carbohydrates examples

A

starch and cellulose

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8
Q

Carbohydrates examples

A

bread, potatoes and pasta

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9
Q

What can carbohydrates be used forin plants

A

support material in plants, broken down and used in cellular respiration

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10
Q

What can protein be used for

A

structural components such as muscles and tendons, act as antibodies, act as enzymes (which act as catalysts), hormones such as insulin

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11
Q

Where is protein found inn the body

A

tissues, bone, skin, hair, muscles

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12
Q

What chemical elements are proteins made of

A

carbon, hydrogen, oxygen and nitrogen

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13
Q

Examples of protein in food

A

fish, pulses and cheese

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14
Q

What are protein molecules made up of

A

amino acids

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15
Q

How are amino acids made up

A

folded, coiled, twisted to make 3d shapes, that enable other molecules to fit into protein

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16
Q

What are the bonds in proteins in the 3d shapes

A

Sensitive to temperature and pH, and can easily be broken.

17
Q

Glucose - Colour change and test

A

Benedict, Blue - orange/brick red

18
Q

Starch- Colour change and test

A

Iodine, Reddy brown to blue-black

19
Q

Protein -Colour change and test

A

Biuret, pale blue to purple

20
Q

Fats

A

Ethanol - clear to white layer on top

21
Q

Fats (Sudan III)

A

Orange to red