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bio > B4 & B7.1 - biological molecules, Human diet > Flashcards

B4 & B7.1 - biological molecules, Human diet Flashcards

1
Q

elements that make up carbohydrates, lipids, protein

A

carbohydrates- carbon, hydrogen, oxygen
lipids- carbon, hydrogen, oxygen
protein- carbon, hydrogen, oxygen, nitrogen

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2
Q

4 food sources for carbohydrates, lipids, protein

A

carbohydrates- rice, potato, pasta, bread
lipids - meat, fish, cheese, beans
protein- red meat, egg yolk, soy beans, chocolate

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3
Q

importance of carbohydrates

A

-easy available energy released during respiration
-excess stored as glycogen in liver and muscles
-if not used, converted into fat
- 16 KJ/g

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4
Q

importance of lipids

A

-insulation
-long term energy store
-organ protection
-sex hormone production
-buoyancy
- 39 KJ/g

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5
Q

what are monosaccharides, and eg

A

simple sugars, glucose, glycogen

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6
Q

importance of protein

A

-growth
-tissue repair
-making enzymes
-emergency energy
- 17 KJ/g

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7
Q

what are basic units of carbohydrates

A

simple sugars
-say glucose in exam

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8
Q

in what form is sugars transported in humans and plants

A

plants - sucrose
humans - glucose

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9
Q

2 main groups of carbohydrates

A

-polysaccharides
-sugars (disaccharides, monosaccharides)

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10
Q

how does starch go to glucose

A

-starch broken down by Amylase into maltose
-maltose broken down by Maltase into glucose

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11
Q

are carbohydrates soluble

A

simple sugars - soluble
polysaccharides - insoluble

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12
Q

what do you call a fat molecule

A

triglyceride

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13
Q

what is triglyceride broken down into

A

3 fatty acids and glycerol

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14
Q

what breaks down triglyceride

A

lipase

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15
Q

are lipids soluble

A

no

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16
Q

define protein molecules

A

a long chain of amino acids

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17
Q

how does protein go to amino acids

A

-protein is broken down by protease into polypeptides
-polypeptides are broken down by peptidase into amino acids

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18
Q

what happens to amino acids

A

arranged in sequence depending on the DNA

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19
Q

are proteins soluble

A

some are

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20
Q

what do you use to test for starch

A

iodine reagent

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21
Q

what do you use to test for reducing sugar

A

benedicts reagent

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22
Q

what do you use to test for lipids

A

ethanol emulsion

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23
Q

what is the test for lipids called

A

emulsion test

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24
Q

what do you use to test for protein

A

biuret reagent

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25
Q

what is the colour of iodine reagent before the starch experiment

A

orangey brown

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26
Q

what is the colour of benedict reagent before the reducing sugars experiment

A

blue

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27
Q

what is the colour of ethanol reagent before the fats experiment

A

colourless

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28
Q

what is the colour of biuret reagent before the protein experiment

A

blue

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29
Q

what is the colour of iodine reagent for positive starch

A

blue- black

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30
Q

what is the colour of benedicts reagent for positive reducing sugars

A

-green (trace)
-yellow (low)
-orange (moderate)
-brick red (high)

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31
Q

what is the colour of ethanol reagent for positive fats

A

cloudy white emulsion

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32
Q

what is the colour of biuret reagent for positive protein

A

purple

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33
Q

What must you do as a safety procedure to when doing experiment for starch, reducing sugars, lipids and protein

A

-wear googles
-try to prevent direct contact with skin- wash immediately if it does
-Ethanol is flammable so keep away form naked fire

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34
Q

steps to test for starch

A

1-put googles
2 -add a few drops of iodine on food
3 -check for colour change-
orangey brown or blue- black

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35
Q

step to test for reducing sugars

A

1-put googles
2 -add a few drops of distilled water if food is dry
3 -add benedicts reagent
4 -put the test tube in a beaker of water that is 80C with a heat below for 3 mins
5 -check for colour change

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36
Q

step to test for lipids

A

1-put googles
2 -add ethanol reagent
3 -place bung and shake thoroughly to mix it
4 -add distilled water in another tube
5 - add the ethanol from the tube to the distilled water- do not put the food too
6 -check for colour and emulsion

37
Q

step to test for protein

A

1 -put googles
2 -add a few drops of distilled water if food is dry
3 -add biuret reagent slowly
4 -check for colour change

38
Q

Which test do you add distilled water if the food is dry

A

-benedicts
-biurets

39
Q

What do lipids include

A

-fats
-oil

40
Q

what is the difference between fats and oil

A

-fats are solid at room temp.
-oils are liquid at room temp.

41
Q

define a balance diet

A

a balanced diet include carbohydrates, lipids, protein, vitamins, minerals, fiber and water in the correct proportions to meet energy and specific dietary needs.

42
Q

when does malnutrition happen

A

when the diet does not provide all the nutrients in the correct proportions

43
Q

humans factors that affect the dietary need of humans

A

-age
-gender
-activity
-pregnancy/ breast feeding

44
Q

2 important things about diet and energy for people

A

not everyone’s balanced diet and energy requirements are the same

45
Q

1 Calorie in Kilo Jules

A

1C = 4.2 KJ

46
Q

7 important part of a balanced diet

A

-carbohydrate
-lipids
-protein
-vitamins
-minerals
-fiber
-water

47
Q

what must out energy intake be equal to

A

energy output

48
Q

Define Basal Metabolic Rate (BMR)

A

energy consumed in 1 day by process required to stay alive

49
Q

4 processes that required energy to simply stay alive

A

-breathing
-excretion
-thinking
-keeping a constant body temperature

50
Q

define micronutrients

A

nutrients need in small amounts

51
Q

define macronutrients

A

nutrients needed in large amounts

52
Q

which are the 2 micronutrient

A

vitamins and mineral

53
Q

which are the 3 macronutrients

A

carbohydrates, lipids, protein

54
Q

define fibers

A

indigestible carbohydrates

55
Q

define cellulose

A

-is an insoluble fiber in plant cells

56
Q

define solvent

A

a substance which solutes dissolve in
solute + solvent = solution

57
Q

3 uses of water

A

-enzymes dissolve in water for chemical reaction or digestion (most)
-dissolves substances to be transported in blood (eg. nutrients)
-dissolve toxic waste for excretion (eg. urea)

58
Q

what happens when vitamin C is heated

A

can get degraded

59
Q

what are vitamin C and D soluble in

A

C - water soluble
D - fat soluble

60
Q

food sources of vitamin c

A

-citrus fruits eg. oranges, kiwi
-fresh green vegetables

61
Q

food sources of vitamin d

A

-liver
-egg yolks
-dairy products

62
Q

importance of vitamin c

A

-keeps tissues intact by forming collagen protein for skin, hair and immunity

63
Q

importance of vitamin d

A

helps body to absorb calcium

64
Q

what does vitamin c deficiency cause

A

-scurvy - bleeding gums, teeth problems, immunity problems
-is deadly
-poor wound healing

65
Q

what does vitamin d deficiency cause

A
  • rickets - soft bones from being unable to absorb calcium
    -poor formation of bones or teeth
    symptoms:
    -fatigue
    -muscle weakness
66
Q

when does the body make vitamin d

A

when exposed to sunlight

67
Q

2 minerals

A

-calcium
-iron

68
Q

food sources of calcium

A

-milk
-cheese
-eggs
-(dairy products)

69
Q

food sources of iron

A

-red meat
-liver
-spinach
-chocolate

70
Q

importance of calcium

A

-keep bones and teeth strong
-help blood clotting

71
Q

importance of iron

A

-needed to make hemoglobin in red blood cells to carry oxygen to cells

72
Q

what does calcium deficiency cause

A

-Osteoporosis (brittle bones), usually in old people
-rickets

73
Q

what does iron deficiency cause

A

-anemia - tiredness, weak, pale skin, lack energy
-reduced oxygen transport

74
Q

food sources of fiber/ roughage

A

-vegetables
-fruits
-brown bread and rice
-oats

75
Q

importance of fibers

A

-needed for peristalsis

76
Q

define peristalsis

A

muscles contraction during digestion

77
Q

what does the lack of fiber cause

A

-constipation - rectum and large intestine swelling
-bowel cancer - from bacteria in poop

78
Q

what does lipids in excess casue

A

-obesity
-blockage of heart vessels
-heart diseases
-joint damage
-diabetes

79
Q

what does carbohydrates deficiency cause

A

-lack of energy
-fatigue
-prone to illnesses

80
Q

what does protein deficiency cause

A

-Kwashiorkor- swollen abdomen, muscles wastage, stunted growth

81
Q

what does lipids deficiency cause?

A

-anorexia
-weight loss
-fat soluble vitamins deficiency (A, D)

82
Q

sources of water

A

-tea
-water
-juice
-coffee

83
Q

what does lack of water cause

A

-dehydration
-dies within a few days

84
Q

what causes a person to be overweight

A

-energy input is greater than use of energy
-excess energy is converted to fat so overweight

85
Q

precautions for fats test

A

-no naked flames
-ethanol is flammable

86
Q

3 ways to prevent rickets

A

-vitamin D supplements
-eat more dairy products
-more exposure to sunlight

87
Q

define reducing sugars

A

maltose

88
Q

why is it not possible to confirm presence of fat in milk using ethanol & water test

A

milk is white like the emulsion

bio (23 decks)

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