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CSEC BIOLOGY > B8: Nutrition > Flashcards

B8: Nutrition Flashcards

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1
Q

what is nutrition?

A

process by which living organisms obtain food

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2
Q

two types of nutrition are:

A

autotrophic and heterotrophic

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3
Q

autotrophic nutrition is carried out by:

A
  • green plants
  • some bacteria
  • green algae
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4
Q

autotrophs make thier food by using this process

A

photosynthesis

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5
Q

different types of heterotrophic nutrition

A
  • saprophytic nutrition - obtaining food from remains of dead organisms
  • holozoic nutrition - one organism consumes another
  • parasitic nutrition - parasites obtain food from their host and harm their host in the process
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6
Q

examples of saprophytes

A
  • fungi
  • most bacteria
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7
Q

examples of parasites

A
  • tick and flees
  • tapeworm in the intestines of humans
  • ringworm in humans
  • head lice
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8
Q

define photosynthesis

A

process by which green plants convert carbon dioxide and water into glucose using sunlight energy

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9
Q

(1)________ traps sunlight energy and is found in (2)__________

A
  1. chlorophyll
  2. chloroplasts
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10
Q

what is equation for phtosynthesis

A

6CO2 + 6H2O ====> C6H12O6 + 6O2

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11
Q

what happens in the light stage of photosynthesis?

A
  • requires light energy
  • Water molecules are split unto hydrogen and oxygen using the light energy absorbed by chorophyll in the choroplasts
  • the oxygen gas is released as waste
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12
Q

what happens in the dark phase of photosynthesis?

A
  • does not require light energy
  • requires enzymes
  • hydrogen produced in the light stage is used to combine with carbon dioxide to form glucose
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13
Q

the 2 stages of photosynthesis are(1)__________ and (2)___________. (1)______ requires (3)_________ and (2) requires (4)_________

A
  1. light stage
  2. dark stage
  3. light energy
  4. enzymes
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14
Q

which stage of photosynthesis does not require light?

A

light-independent stage or the dark stage

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15
Q

which stage of photosynthesis does not require enzymes?

A

light stage

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16
Q

what are the conditions needed for photosynthesis?

A

CLUE - use the equation for photsynthesis as a guide

  • Carbon dioxide
  • water
  • sunlight energy
  • chlorophyll
  • enzymes
  • suitable temperature
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17
Q

idenitfy the labelled parts of the internal structure of the leaf and indentify the cells that contain chloroplasts

A
  1. waxy cuticle
  2. upper epidermis
  3. palisade layer
  4. xylem
  5. phloem
  6. spongy mesophyl layer
  7. guard cells - chloroplasts
  8. spongy mesophyll cells - chloroplasts
  9. palisade cell - chloroplasts
  10. epidermal cell - no chloroplast
  11. waxy cuticle
  12. stoma
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18
Q

what is the function of each part?

A
  1. prevents dehydration of the leaf
  2. upper epidermis - protects the cells underneath
  3. palisade layer - where most photosynthesis takes place
  4. xylem - tubes that bring water to the leaf
  5. phloem - tubes that take water away from the leaf
  6. spongy mesophyl layer - allows for easy movement of carbon dioxide and oxygen
  7. guard cells - chloroplasts
  8. spongy mesophyll cells - chloroplasts
  9. palisade cell - closest to the sunlight and 900 to the leaf surface. Contains large amounts of chloroplast for photosynthesis
  10. epidermal cell - no chloroplast
  11. waxy cuticle - prevent water loss
  12. stoma - allow carbon dioxide to diffuse in and oxygen to diffuse out of the leaves
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19
Q

identify the parts of the leaf and state thier function/s

A

A - Lamina (leaf blade) - wide and flat for large surface area to volume ratio

B - main vein (midrib) - contains xylem and phloem for transport of substances

C - Net Veins - support the lamina and contain xylem and phloem for transport

D - Petiole (leaf stalk) - holds leaves at right angles to the sun. contains xylem, phloem for transport of substances between the leaves and plant

E - Lamina margin

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20
Q

how are leaves adapted for photosynthesis?

A
  • lamina is broad and flat for large surface area to absorb sunlight and carbon dioxide
  • lamina is thin for sunlight and carbon dioxide to reach all cells
  • lamina lies at 90o to sunlight by the petioles to maximize exposure to the sunlight
  • the laminae are spaced out around stems so ech can have maximum exposure to sunlight
  • each lamina is held out flat by veins to maximise exposure to sunight
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21
Q

What are the environmental factors that affect the rate of photosynthesis?

A

Clue - these are 4 main abiotic factors

  • light: greatly reduced rate at dusk and nights
  • temperature: decreased rate during winter months where it is cold
  • water decreased photosynthesis: decreased photosynthesis during the dry season and when the ground is frozen
  • carbon dioxide: rate is limited during the day as concentrations of carbon dioxide concentration in the air is very low (0.04%)
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22
Q

explain the graph below regarding the limiting factors of photosynthesis

A

clue- identify the limiting factors

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23
Q

Explain each of the graphs below

A

Clue - identify the limiting factors in each case

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24
Q

what happens to glucose produce in photosynthesis?

A
  • used by the plant for energy
  • stored by the plant in form of starch
  • converted to sucrose which is then used to make other substances such as:
  • amino acids and protein by addition of nitrogen and sulfur
  • cellulose for cell walls
  • vitamins
  • lipids which are stored mainly in seeds
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25
Q

Plants need minerals to make different compounds for proper growth and development. List the main minerals needed by plants and the form is which these are obtained

A
  • nitrogen: nitrate ions
  • magnesium: Magnesium ions
  • phosphorous: phosphate ions
  • potassium: potassium ions
  • sulfur: sulphate ions
  • calcium: calcium ions
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26
Q

what are the results on plants of deficiency of the minerals below?

  1. nitrogen
  2. magnesium
A

(1)deficieny of nitrogen:

  • poor growth
  • yellowing of leaves(chlorosis) especially older leaves
  • few and underdeveloped leaves
  • short roots

(2) deficiency of magnesium
* chlorosis especially of older leaves

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27
Q

what is hydroponics?

A

when plants are grown in water or sand and supplied with the minerals they require in solution

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28
Q

Identify the different structures in the diagram below

A

1-Mouth or buccal cavity; 2- salivary gland; 3-liver; 4-stmach, 5-pancreas, 6-duodenum, 7-ileum, 8-colon, 9-colon, 10-rectum, 11-anus, 12-appenix, 13-caecum, 14-pancreatic duct, 15-bile duct, 16-pyloric sphincter, 17-gall bladder, 18-diaphram, 19-oesophagus, 20- epiglottis, 21-teeth, 22-lips, 23-tongue

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29
Q

Identify the parts and regions of the tooth

A

A-crown, B-neck, C-root, 1-enamel, 2-dentine, 3-gum, 4-cement, 5-cement fibres, 6-pulp cavity, 7-blood vessel, 8-nerve

30
Q

Identify the different types of teeth

A

I- incisor, C- canine, PM-premolar, M-molar, 1-incisor, 2-canine, 3-premolar, 4-molar

31
Q

The 5 processes involved in human nutrition are -

A
  1. ingestion
  2. digestion
  3. absorbtion
  4. assimilation
  5. egestion
32
Q

define digestion

A

process by which food is broken down into simple soluble food molecules that can be absorbed by the body

33
Q

define absorbtion

A

the soluble molecules of digestion move into the body fluids and cells

34
Q

define assimilation

A

the absorbed molecules are used by the cells for their different metablic processes.

35
Q

define egestion

A

undigested food is expelled from the body

36
Q

what are the two types of digestion?

A
  • mechanical
  • chemical
37
Q

mechanical digestion is a (1)_________ process and begins in the (2)__________ with the (3)_________. Chemical digestion is a (4)____________ process where food is broken down by a process calles (5)________ and requires (6)____________

A
  1. physical
  2. mouth
  3. teeth
  4. chemical
  5. hydrolysis
  6. digestive enzymes
38
Q

reasons for mechanical digestion

A
  • makes food easier to swallow
  • increase surface area of the food for digestive enzymes to act
39
Q

how many diferent type of teeth do humans have?

A

4

40
Q

How is food moved through the alimentary canal?

A

peristalsis

41
Q

define peristalsis

A

the movement of food through through alimentary canal by contraction of the circular muscles behind the bolus of food.

42
Q

what are the 3 main categories of enzymes and what is their role?

A
  • carbohydrases - hydrolyse polysaccharides and disaccharides
  • proteases - hydrolyse proteins
  • lipases - hydrolyse own lipids
43
Q

The products of hydrolysis of carbohyrates are (1)_________; of proteins are (2)______; of lipids are (3)_________

A
  1. monosaccharides
  2. aminoacids
  3. fatty acids and glycerol
44
Q

chemical digestion begins in the(1)________ and ends in the (2)__________.

A
  1. mouth
  2. small intestine
45
Q

say the category in which each enzyme belongs, where it is found and its source?

  1. salivary amylase
  2. rennin
  3. pepsin
  4. pancreatic amylase
  5. trypsin
  6. pancreatic lipase
  7. maltase
  8. sucrase
  9. lactase
  10. peptidase
A
  1. carbohydrase - saliva in mouth - salivary glands
  2. protease - gastric juice in stomach - cells of stomach wall
  3. protease - gastric juice in stomach - cells of stomach wall
  4. carbohydrase - pancreatic juice in small intestine - pancreas
  5. protease - pancreatic juice in small intestine - pancreas
  6. pancreatic lipase - pancreatic juice in small intestine - pancreas
  7. carbohydrase - intestinal juice - cells in the wall of small intestine
  8. carbohydrase - intestinal juice - cells in the wall of small intestine
  9. carbohydrase - intestinal juice - cells in the wall of small intestine
  10. protease - intestinal juice - cells in the wall of small intestine
46
Q

what are the end products of the digestion of the following?

  1. starch
  2. protein
  3. lipids
A
  1. glucose
  2. amino acids
  3. fatty acids and glycerol
47
Q

Properties of enzymes

A
  • they are proteins
  • each enzyme catalyses only one reaction
  • they can be reused repeatedly
  • activity is afected by temperature
  • actvity affected by pH
48
Q

what are the factors that affect enzyme acitvity?

A
  • temperature
  • pH
49
Q

Increasing temperature (1)_______ enzyme activity until a temperature of about (2)__________, known as the (3)________ temperature, where enzyme activity is (4)_________. Above this temperature enzyme activity (5)________ rapidly and is zero at (6)_______ due (7)________ of the enzyme.

A
  1. increases
  2. 40 deg C
  3. optimum
  4. greatest
  5. decreases
  6. 60 deg C
  7. denaturization
50
Q

interpret the graphs. what is the optimum pH of each enzyme?

A

enzyme acitivity increases with pH until optimum pH after which enzyme activity decrease to zero. each enzyme has its own pH range and optimal pH

optimum pH of pepsin is 1.5

optimum pH of Salivary amylase is 6.5

optimum pH of alkaline phosphatase is 9

51
Q

list the main food test for the main food groups below

  1. Reducing sugars - monosaccharides such as glucose and fructose and some disaccharides such a maltose
  2. Non-reducing sugars - sucrose
  3. Starch
  4. Protein
  5. Lipids
A
  1. (i)Benedict’s test; (ii)Fehling’s test
  2. Reaction with HCl and NaOH
  3. Reaction with iodine solution
  4. Biuret Test
  5. (i)Ethanol test; (ii)grease spot test
52
Q

how to test for reducing sugars (eg. glucose, fructose)

A

2ml of a solution of the suspected reducing sugar + 2ml Benedicts solution + gentle heat = colour change from blue to green to orange or red.

53
Q

how to test for non-reducing sugars (eg. Sucrose)

A
  • boil 1ml suspected sample with 1ml HCl which results in reducing sugars.
  • add 1ml NaOH to neutralise the acid
  • add 2ml Benedicts solution and heat gently
54
Q

how to test for the presence of starch

A

add a few drops of iodine solution to sample of food. sample will turn blue-black

55
Q

How to test for Lipids

A
  1. dissolve 2mls of sample of food in 2ml ethanol then shake to dissolve and then add water. a white suspension will appear when water added.
  2. Grease spot test. Rub food sample on paper and allow to dry. A transucent greasy spot remains
56
Q

How to test for proteins

A

Biuret test: 2ml of biuret solution to 2ml of sample. sample turns from blue to lilac or purple

57
Q

Sources of vitamin A

A
  • Liver
  • cod liver oil
  • yellow and orange vegetables eg carrots and pumpkin
58
Q

Sources of Vitamin B1

A
  • Whole-grain cereals and bread
  • brown rice
  • peas
  • nuts
  • lean pork
  • yeast extract
59
Q

Sources of vitamin B3

A
  • Lean meats
  • fish
  • whole-grain cereals
  • yeast extract
60
Q

Sources of vitamin C

A
  • West indian Cherries
  • citrus fruits
  • raw green vegetables
61
Q

Sources of vitamin D

A
  • Oily fish
  • cod liver oil
  • eggs

NB Vitamin D is also made in the body by the action of sunlight on the skin.

62
Q

Sources of calcium

A
  • dairy products eg. milk cheese, yogurt
  • green vegetables eg broccoli
63
Q

Sources of phosphorus

A
  • protein rich foods eg milk, cheese, meat , poulry, fish , nuts
64
Q

Sources of iron

A
  • Red meat
  • Liver
  • eggs
  • beans
  • nuts
  • dark green leafy vegetables eg spinach
65
Q

Sources of iodine

A
  • sea foods eg fish , shellfish, seaweed
  • milk
  • eggs
66
Q

Sources of sodium and potassium

A

1- Sodium

  • table salt
  • cheese
  • cured meats

2- Potassium

  • fruits
  • vegetables
67
Q

Sources of fluorine

A
  • Fluorinated tap water
  • fluoride toothpast
68
Q

what causes beriberi?

A

Vitamin B1 deficiency

69
Q

what causes Scurvy?

A

deficiency of vitamin C

70
Q

what causes night blindess, dry skin

A

lack of vitamin A

71
Q

what causes rickets

A

deficiency of vitamin D

72
Q

what vitamin may be lacking in a person who is always tired, irritable, depressed and who has difficulty concentrating?

A

Vitamin B6

CSEC BIOLOGY (21 decks)

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