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biology > Bio test study > Flashcards

Bio test study Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

A balanced diet consists of

A

all of the food groups in the correct proportions

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2
Q

The necessary food groups are

A 
Carbohydrates
Proteins
Lipids
Vitamins
Minerals
Dietary Fibre
Water
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3
Q

malnutrition is caused by

A

Not eating a balanced diet

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4
Q

types of malnutrition

A

Starvation
Coronary heart disease
Constipation
Obesity

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5
Q

Kwashiorkor

A

caused by a lack of protein in the diet, most common in children under 2. Often caused by poverty as high protein foods tend to be more expensive and scarcer. Children suffering from kwashiorkor are always underweight for their age but they often have a swollen abdomen as their diet may contain a lot of carbohydrate

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6
Q

Marasmus

A

the most severe form of PEM, where there is a lack of both protein and energy in the diet. People suffering from this have a much lower body weight than normal and look emaciated

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7
Q

Dietary need of different individuals

A

age, activity levels, pregnancy, breast feeding

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8
Q

Most of the molecules in living organisms fall into three categories

A

Carbohydrates, proteins and lipids

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9
Q

What do carbs, proteins and lipids all contain

A

carbon

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10
Q

carbohydrates are:

A

Long chains of simple sugars

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11
Q

glucose is a

A

Simple sugar (monosaccharide)

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12
Q

when 2 glucose molecules join together what is formed

A

Maltose (a disaccharide)

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13
Q

when lots of glucose molecules join together

A

Starch, glycogen or cellulose can form (a polysaccharide)

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14
Q

Most fats (lipids) in the body are made up of

A

triglycerides

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15
Q

The basic unit of fat (lipids) are

A

1 glycerol molecule chemically bonded to 3 fatty acid chains

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16
Q

The fatty acids vary in

A

Size and structure

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17
Q

Lipids are divided into

A

fats (solids at room temperature) and oils (liquids at room temperature)

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18
Q

proteins

A

Long chains of amino acids

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19
Q

how many different amino acids are there

A

About 20

20
Q

when amino acids join together a _____ is formed

A

Protein

21
Q

test for glucose (reducing sugar)

A

Add Benedict’s solution into sample solution in test tube
Heat at 60 – 70 °c in water bath for 5 minutes
Take test tube out of water bath and observe the colour
A positive test will show a colour change from blue to orange or brick red

22
Q

Test for starch using iodine

A

Add drops of iodine solution to the food sample

A positive test will show a colour change from orange-brown to blue-black

23
Q

Test for protien

A

Add drops of Biuret solution to the food sample

A positive test will show a colour change from blue to violet / purple

24
Q

Test for lipids

A

Food sample is mixed with 2cm3 of ethanol and shaken
The ethanol is added to an equal volume of cold water
A positive test will show a cloudy emulsion forming

25
Q

test for vitamin C

A

Add 1cm3 of DCPIP solution to a test tube
Add a small amount of food sample (as a solution)
A positive test will show the blue colour of the dye disappearing

26
Q

DNA structure

A

A-T

C-G

27
Q

Water is important for all living organisms because it is a

A

solvent

28
Q

Enzymes are

A

. catalysts that speed up the rate of a chemical reaction without being changed or used up in the reaction
. proteins
. biological catalysts

29
Q

Enzymes are necessary because

A

they speed up reactions such as digestion. Digestion would normally take around 2 weeks but with enzymes it takes 4 hours

30
Q

Enzymes can only work in

A

the right temperature

31
Q

What is the mechanism that the enzymes use to join called

A

lock and key mechanism

Only one specific type of enzyme can work with another specific type of substrate

32
Q

food taken into the body goes through

A

5 different stages during its passage through the alimentary canal (the gut):

33
Q

Ingestion

A

the taking of substances, e.g. food and drink, into the body through the mouth

34
Q

Mechanical digestion

A

the breakdown of food into smaller pieces without chemical change to the food molecules

35
Q

Chemical digestinon

A

the breakdown of large, insoluble molecules into small, soluble molecules

36
Q

Absorbtion

A

the movement of small food molecules and ions through the wall of the intestine into the blood

37
Q

assimilation

A

The movement of digested food molecules into the cells of the body where they are used, becoming part of the cells

38
Q

egestion

A

the passing out of food that has not been digested or absorbed, as faeces, through the anus

39
Q

Plants contain ___ types of transport vessel

A

two

40
Q

Xylem vessels

A

transport water and minerals (pronounced: zi-lem) from the roots to the stem and leaves

41
Q

Phloem vessels

A

transport food materials (mainly sucrose and amino acids) made by the plant from photosynthesising leaves to non-photosynthesising regions in the roots and stem (pronounced: flow-em)

42
Q

Root hair cells take up

A

water via osmosis

43
Q

Transpiration has many functions in plants such as

A

transporting mineral ions
providing water to keep cells turgid in order to support the structure of the plant
providing water to leaf cells for photosynthesis
keeping the leaves cool (the conversion of water (liquid) into water vapour (gas) as it leaves the cells and enters the airspace requires heat energy. The using up of heat to convert water into water vapour helps to cool the plant down)

44
Q

how does transpiration occur

A

Evaporation takes place from the surfaces of spongy mesophyll cells
The many interconnecting air spaces between these cells and the stomata creates a large surface area
This means evaporation can happen rapidly when stomata are open

45
Q

How is the transpiration steam created

A

Water molecules are attracted to each other by cohesion – creating a continuous column of water up the plant
Water moves through the xylem vessels in a continuous transpiration stream from roots to leaves via the stem
Transpiration produces a tension or ‘pull’ on the water in the xylem vessels by the leaves
As water molecules are held together by cohesive forces (each individual molecule ‘pulls’ on the one below it), so water is pulled up through the plant
If the rate of transpiration from the leaves increases, water molecules are pulled up the xylem vessels quicker

46
Q

wilting

A

If more water evaporates from the leaves of a plant than is available in the soil to move into the root by osmosis, then wilting will occur
This is when all the cells of the plant are not full of water, so the strength of the cell walls cannot support the plant and it starts to collapse

biology (14 decks)

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