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Science > Biological Molecules > Flashcards

Biological Molecules Flashcards

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Biology 101 flashcards
1
Q

What food type provides the most amount of energy?

A

Carbohydrate

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2
Q

Why does water flow from bottom to top in a Liebig condenser?

A

To make sure the bottom of the condenser is the coolest so as to maximise condensation.

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3
Q

Why is a thermometer placed right next to the Liebig condenser?

A

To measure the boiling point of the liquid exiting the distilling flask that enters the condenser.

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4
Q

What is a balanced diet?

A

It contains the right amount of carbohydrates, fats, proteins, vitamins, minerals, water and fibre to meet the daily requirements of the body.

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5
Q

What does partially permeable mean?

A

It only allows certain molecules to pass through it, not others.

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6
Q

What are the simple sugars?

A

Glucose (found in animals)
Fructose (Widespread in plants but uncommon in humans)
Galactose (A component of milk sugar/ Lactose)

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7
Q

What are the complex sugars?

A

Maltose
Lactose
Sucrose

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8
Q

What are the complex carbohydrates?

A

Starch
Cellulose
Glycogen

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9
Q

What do complex sugars mean?

A

Sugars made up of 2 molecules of simple sugars.

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10
Q

What is sucrose made up of?

A

Glucose and Fructose

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11
Q

What is maltose made up of?

A

Glucose and Glucose

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12
Q

What is lactose made up of?

A

Glucose and Galactose

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13
Q

What is starch?

A

It is made up of many glucose molecules and is one of the most important sources of carbohydrates. It is found abundantly in cereals and potatoes.

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14
Q

What does cellulose do?

A

It forms the bulk of undigested matter and the greater part of cell walls of plants.

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15
Q

What elements form carbohydrates?

A

Carbon, Hydrogen, and Oxygen.

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16
Q

What elements do fats consist of?

A

Carbon, Hydrogen, and Oxygen.

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17
Q

What happens when fats are hydrolyzed?

A

They are hydrolysed into fatty acids and glycerol.

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18
Q

What elements do proteins consist of?

A

Carbon, Hydrogen, Oxygen, Sulfur, Nitrogen, and Phosphorus.

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19
Q

Where are proteins always present?

A

In the protoplasm.

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20
Q

What happens during the hydrolysis of proteins?

A

They are hydrolysed into polypeptides and then hydrolysed into amino acids.

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21
Q

What are the sources of Vitamin C?

A

Citrus Fruits and Vegetables

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22
Q

What are the functions of Vitamin C?

A

For healthy skin and gums

It allows the formation of connective tissues.

Wound healing.

23
Q

What is the result of the deficiency of Vitamin C?

A

Scurvy

24
Q

What are the sources of Vitamin D?

A

(Milk, milk products, Cod-liver oil, Fishes) & Sunlight

25
Q

What is the function of Vitamin D?

A

Enables the body to use calcium and phosphorus

for the formation of strong teeth and bones.

26
Q

What is the result of the deficiency of Vitamin D?

A

Rickets

27
Q

What are the sources of Calcium?

A

(Milk, Eggs, Green vegetables, Beans, Beancurd)

28
Q

What are the functions of Calcium?

A

For teeth and bone formation

For proper functioning of muscles

For blood clotting

29
Q

What are the results of deficiency of Calcium?

A

Causes rickets

Inability to clot blood

30
Q

What are the sources of Sodium?

A

(Fish, Meat, Milk, Eggs)

31
Q

What are the functions of Sodium?

A

For normal functioning of nerves

Maintaining of blood pressure

32
Q

What is the result of deficiency of sodium?

A

Muscular cramps

33
Q

What are the sources of Iron?

A

(Eggs, Red meat, Dark Green Leafy Vegetables)

34
Q

What is the function of Iron?

A

Formation of red blood cells

35
Q

What is the result of deficiency of Iron?

A

Anaemia

36
Q

Why is water important?

A

It is the essential constituent for protoplasm.

37
Q

What are Water’s Functions?

A

Medium for which various chemical reactions in organism occur

Transport agent for digested food substances and excretory products

Essential reactant for photosynthesis

Help regulate body temperature; perspiration

38
Q

What does Water requirement vary for?

A

Climate

Different person (body mass)

39
Q

What are the sources of dietary fibre?

A

(Fresh fruits, Vegetables, Cereals, Wholemeal bread)

40
Q

What is the function of dietary fibre?

A

It provides bulk to the intestinal content.

41
Q

What is the result of deficiency of dietary fibre?

A

Constipation

42
Q

What is positive for Iodine Test?

A

Blue-Black Colouration

43
Q

What is negative for Iodine Test?

A

Yellowish-Brown Colouration

44
Q

What is positive for Benedict’s Test?

A

Brick-Red Precipitate

45
Q

What is negative for Benedict’s Test?

A

Solution remains blue

46
Q

What is positive for Biuret Test?

A

A purple/violet solution.

47
Q

What is negative for Biuret Test?

A

A pale blue solution.

48
Q

What is positive for ethanol-emulsion test?

A

White Emulsion

49
Q

What is negative for ethanol-emulsion test?

A

Solution remains clear.

50
Q

What food type releases the most amount of energy when burnt?

A

Fats

51
Q

How does one calculate the amount of energy in food?

A

ENERGY=

Mass(Energy x Percentage) + (Energy x Percentage) + (Energy x Percentage).

52
Q

What is 1 Calorie able to do?

A

It is able to raise 1g of water by 1 Degree Celsius.

53
Q

What do Simple Carbohyrdrates do?

A

They are easily digested and give us quick energy.

54
Q

What are the factors that affect diffusion?

A 
Temperature
Size of Particles
Concentration Gradient
Surface Area
Thickness of Barrier

Science (7 decks)

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