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biology 1 Flashcards

chemicals of life and human nutrition

1
Q

What is the synthesis of large molecules from smaller units?

A

Glucose is synthesized into starch, glycogen
, cellulose; amino acids are synthesized into proteins;
fatty acids and glycerol are synthesized into fats and oils.

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2
Q

How does the sequence of amino acids affect protein structure?

A

The structure of proteins is determined by the sequence of amino acids.

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3
Q

What is the test for starch?

A

The test for starch is iodine solution.

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4
Q

What is the test for reducing sugars?

A

The test for reducing sugars is Benedict’s solution.

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5
Q

What is the test for protein?

A

The test for protein is the biuret test.

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6
Q

What is the test for fats?

A

The test for fats is ethanol.

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7
Q

What is the test for Vitamin C?

A

The test for Vitamin C is DCPIP.

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8
Q

What is the role of water as a solvent in organisms?

A

Water acts as a solvent in digestion, excretion, and transport.

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9
Q

What is meant by a balanced diet?

A

A balanced diet provides all essential nutrients in the right proportions.

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10
Q

What factors affect dietary and energy needs?

A

Factors include age, gender, activity level, and health status.

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11
Q

What are the main sources of carbohydrates?

A

Sources include grains, fruits, and vegetables.

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12
Q

What are the main sources of fats?

A

Sources include oils, butter, and nuts.

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13
Q

What are the main sources of proteins?

A

Sources include meat, fish, eggs, and legumes.

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14
Q

What are the main sources of vitamins C and D?

A

Vitamin C sources include citrus fruits; Vitamin D sources include sunlight and fatty fish.

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15
Q

What are the main sources of mineral salts?

A

Calcium sources include dairy products; iron sources include red meat and leafy greens.

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16
Q

What are the main sources of fibre and water?

A

Fibre sources include whole grains and fruits; water is found in beverages and foods.

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17
Q

What are the uses of carbohydrates in the body?

A

Carbohydrates provide energy.

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18
Q

What are the uses of fats in the body?

A

Fats provide energy and insulation.

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19
Q

What are the uses of proteins in the body?

A

Proteins are used for growth and repair of tissues.

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20
Q

What are the uses of Vitamin C in the body?

A

Vitamin C is important for the immune system and collagen synthesis.

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21
Q

What are the uses of Vitamin D in the body?

A

Vitamin D is essential for calcium absorption and bone health.

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22
Q

What are the uses of calcium in the body?

A

Calcium is vital for bone and teeth health.

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23
Q

What are the uses of iron in the body?

A

Iron is crucial for the formation of hemoglobin in red blood cells.

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24
Q

What are the uses of fibre in the body?

A

Fibre aids in digestion and prevents constipation.

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25
What are the uses of water in the body?
Water is essential for hydration, temperature regulation, and biochemical reactions.
26
What are the effects of malnutrition?
Malnutrition can lead to starvation, coronary heart disease, constipation, obesity, and scurvy.
27
What are the causes and effects of vitamin D deficiency?
Causes include lack of sunlight; effects include weakened bones and rickets.
28
What are the causes and effects of iron deficiency?
Causes include inadequate dietary intake; effects include anemia and fatigue.
29
What is protein malnutrition?
Protein malnutrition can cause conditions like kwashiorkor and marasmus.
30
What are the main regions of the alimentary canal?
The main regions include the mouth, esophagus, stomach, small intestine, and large intestine.
31
What is peristalsis?
Peristalsis is the wave-like muscle contractions that move food through the digestive tract.
32
What are the stages of digestion?
The stages are ingestion, digestion, absorption, and assimilation.
33
What is mechanical digestion?
Mechanical digestion is the physical breakdown of food into smaller pieces.
34
What is chemical digestion?
Chemical digestion is the breakdown of large, insoluble molecules into small, soluble molecules.
35
What is the significance of chemical digestion?
Chemical digestion produces small, soluble molecules that can be absorbed.
36
What is the function of the stomach in digestion?
The stomach uses gastric pits and gastric juice to aid in digestion.
37
What is the function of HCl in gastric juice?
HCl lowers the pH in the stomach, aiding in digestion.
38
Where does absorption occur?
Absorption primarily occurs in the small intestine.
39
What is absorption?
Absorption is the movement of small food molecules and ions through the intestinal wall into the blood.
40
Where is water absorbed in the digestive system?
Water is largely absorbed in the small intestine and also in the large intestine.
41
What is the role of bile in digestion?
Bile neutralizes acidic gastric juice and emulsifies fats for digestion.
42
What is emulsification?
Emulsification is the process of breaking down fats into smaller droplets to increase surface area for digestion.
43
What is assimilation?
Assimilation is the movement of digested food molecules into body cells where they are used.
44
What is the structure of the villus?
The villus has a finger-like shape that increases surface area for absorption in the small intestine.
45
Significance of Villi and Microvilli
Villi and microvilli increase surface area in the small intestine, aiding nutrient absorption.
46
2. Adaptations of Villi:
Villi have a large surface area, thin walls, and a rich blood supply, with microvilli to enhance absorption.
47
3. Roles of Capillaries and Lacteals:
Capillaries absorb amino acids and glucose; lacteals absorb fatty acids and glycerol.
48
Egestion:
Egestion is the removal of undigested food as faeces through the anus.
49
5. Catalyst:
A catalyst speeds up a chemical reaction without being changed by it.
50
6. Enzymes as Biological Catalysts:
Enzymes are proteins that speed up reactions without being consumed.
51
7. Enzyme Action:
The enzyme's active site binds to the substrate, forming an enzyme-substrate complex to produce a product.
52
8. Enzyme Specificity:
Enzymes are specific due to the complementary fit of their active site and substrate.
53
9. Denaturation of Enzymes:
Denaturation occurs when enzymes lose their shape due to extreme temperature or pH, causing them to stop working.
54
10. Where Amylase, Protease, and Lipase are Secreted/created
Amylase: salivary glands, pancreas; Protease: stomach (pepsin), pancreas (trypsin); Lipase: pancreas.
55
11. Digestion of Starch by Amylase:
Amylase breaks down starch into maltose in the mouth and small intestine.
56
12. Breakdown of Maltose to Glucose:
Maltase breaks maltose into glucose in the small intestine.
57
3. Action of Proteases:
Pepsin (stomach) and trypsin (small intestine) break proteins into amino acids.
58
4. Effects of Temperature and pH on Enzyme Activity:
Temperature increases enzyme activity until denaturation occurs; pH affects enzyme function, with each enzyme having an optimal pH.
59
Carbohydrates made up of
Carbon (C) Hydrogen (H) Oxygen (O)
60
Fats (Lipids) made up of
Carbon (C) Hydrogen (H) Oxygen (O)
61
Proteins made up of
Carbon (C) Hydrogen (H) Oxygen (O) Nitrogen (N) (and sometimes Sulfur (S))

term 1 milestones (5 decks)

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