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Human and Social Biology > Biomolecules and Food Tests > Flashcards

Biomolecules and Food Tests Flashcards

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1
Q

What are macronutrients?

A

Macronutrients are nutrients that the body needs in large quantiles such as carbohydrates, lipids/oils and proteins

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2
Q

What are micronutrients

A

Micronutrients are nutrients required only in small amounts, they are vitamins and minerals.

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3
Q

What is a balanced diet?

A

A diet that contains the adequate intake of biological molecules + energy to sustain body/health/growth

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4
Q

What are the biological molecules in Carbohydrates and Lipids and Fats?

A

Carbon, Hydrogen and Oxygen

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5
Q

What are the biological molecules in Protein?

A

Carbon, Hydrogen, Oxygen and Nitrogen

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6
Q

What are the functions of lipids?

A

Provide Insulation

Stores fat-soluble vitamins

Source of energy

Produces hormones

Provides cellular support

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7
Q

What are the chemical properties of lipids?

A

Does not mix in water

Oil is less dense than water

Energy Rich

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8
Q

What are the building blocks of lipids?

A

glycerol and fatty acids

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9
Q

What are the physical properties of lipids?

A

Insoluble in water

Solid at room temperature (fats)

Liquid at room temperature (oils)

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10
Q

What is the function of carbohydrates?

A

provide energy

breakdown of fatty acids and preventing ketosis

store energy

supports body functions and physical activity

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11
Q

What is the chemical properties of carbohydrates ?

A

Fermenting either sugar cane juice or molasses diluted with water involves yeast breaking down sugar and thus producing alcohol (ethanol)

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12
Q

What are the building blocks of carbohydrates?

A

Monosaccharides

Disaccharides

Polysaccharides

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13
Q

What are the physical properties of carbohydrates?

A

Soluble in water

Long Chain & Short Chain Carbohydrates

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14
Q

What are the functions of proteins?

A

Maintains proper PH

Provides structure

Builds and repairs body tissues

Source of Energy

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15
Q

What are the chemical properties of protein?

A

Hydrolysis breaks down longer protein chains into shorter chains.

Denatured (malformed) when exposed to heat

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16
Q

What are the building blocks of proteins?

A

amino acids

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17
Q

What are the physical properties of proteins?

A

Soluble in water

Colourless

Tasteless

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18
Q

What are the types of carbohydrates?

A

simple and complex

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19
Q

Name the simple carbohydrates

A

Monosaccharides and disaccharides

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20
Q

Name the complex carbohydrate

A

polysaccharide

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21
Q

Explain monosaccharides and disaccharides

A

Simple carbohydrates are monosaccharides and disaccharides such as glucose, fructose; sucrose and lactose. They are a fast acting source of energy, like biscuits or energy bars.

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22
Q

Explain polysaccharides

A

Complex carbohydrates are polysaccharides such as starch and cellulose. These are sources of slow release energy, like rice and pasta.

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23
Q

Name the types of monosaccharides

A

glucose, fructose, galactose

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24
Q

Name the types of disaccharides

A

maltose, lactose, sucrose

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25
Q

Explain Cellulose

A

Cellulose - is found in plant cell walls and cannot be digested by humans. However, as fiber (roughage), it helps the muscles of the intestinal wall push food through the digestive system

26
Q

Explain Starch

A

Starch - is broken down by digestive enzymes into the final product of glucose, which can be used by cells to make energy

27
Q

Explain Glycogen

A

Glycogen - is the storage form of glucose within the human body and can be converted back to glucose when levels are low

28
Q

What are vitamins

A
  1. Organic nutrients needed by the body in small quantities
  2. Fat-soluble vitamins
  3. Water-soluble vitamins
29
Q

What are minerals

A

1) Inorganic elements that typically exist in the form of ions inside and outside of the cell.

2) Function to:

a) Establish electrochemical gradients

b) Act as cofactors to enable protein function

c) Form matrix compounds in bone and etc

30
Q

Name the fat soluble vitamins

A

A, D, E and K

31
Q

Name the water soluble vitamins

A

B and C

32
Q

What does water soluble mean?

A

Dissolves in water and are passed through the blood stream

33
Q

What are the fat soluble vitamins?

A

vitamins stored in liver and in fat around internal organs

34
Q

What are enzymes?

A

Organic molecules, that are made of proteins. Enzymes reduce the amount of energy( needed activation energy) to start a reaction. Therefore they are called catalysts.

35
Q

What are the characteristics of enzymes?

A

Enzymes are reaction specific, they each have a specific substrate, and they have a chemical fit between the active site and substrate.

Enzymes are sensitive to temperature

They have an optimum temperature of 37 degrees

They also have an optimum range of 35 to 40 degrees

36
Q

What happens if your body temperature is too high?

A

If it heats up to 39-40C, the brain tells the muscles to slow down and fatigue sets in. At 40-41C, heat exhaustion is likely - and above 41C, the body starts to shut down. Chemical processes start to be affected, the cells inside the body deteriorate and there is a risk of multiple organ failure.

37
Q

What happens if your body temperature is too low?

A

When your body temperature drops, your heart, nervous system and other organs can’t work normally. Left untreated, hypothermia can lead to complete failure of your heart and respiratory system and eventually to death. Hypothermia is often caused by exposure to cold weather or immersion in cold water.

38
Q

What is the function of Vitamin A

A

maintenance of reproduction, vision, promotion of growth, differentiation and maintenance of epithelial tissues, gene expression

39
Q

Deficiency disease for Vitamin A

A

Night blindness, also known as xerophthalmia, is caused by vitamin A deficiency diseases. Xerophthalmia symptoms include corneal ulcers or scars, as well as night blindness. Softening of the cornea, among other symptoms of xerophthalmia

40
Q

Function of Vitamin B1

A

Thiamin (vitamin B1) aids the body’s cells in the conversion of carbohydrates into energy. Carbohydrates’ primary function is to provide energy to the body, particularly the brain and nervous system. Thiamin (Vitamin B1) is also involved in muscle contraction and nerve signal transmission

41
Q

Deficiency for Vitamin B1

A

A lack of vitamin B1 frequently results in beriberi, a condition characterised by peripheral nerve problems and wasting. Anorexia and weight loss can occur. There could be mental issues, such as confusion and short-term memory loss.

42
Q

Function of Vitamin C

A

-Keeps skin healthy

-Protects cell and helps absorb iron

-Found in fruits and vegetables

43
Q

Vitamin C Deficiency

A

Scurvy causes bruising, gum and dental problems, dry hair and skin, and anaemia. Symptoms and, in some cases, blood tests are used to make a diagnosis. Increased consumption of fresh fruits and vegetables, as well as oral vitamin C supplements, usually corrects the deficiency.

44
Q

Function of Vitamin D

A

-Helps absorb calcium

-Keeps teeth and bones strong

-Found in dairy products and eggs

45
Q

Vitamin D Deficiency

A

Rickets is a condition that causes children to have weak or soft bones. It can be caused by a dietary deficiency or by genetic factors. Bowed legs, stunted growth, bone pain, a large forehead, and difficulty sleeping are all symptoms.

46
Q

Function of Vitamin E

A

Vitamin E is a fat-soluble vitamin that comes in several forms, but the human body only uses alpha-tocopherol. Its primary function is to act as an antioxidant, scavenging loose electrons known as “free radicals” that can cause cell damage.

47
Q

Vitamin E Deficiency

A

A lack of vitamin E may result in impaired reflexes and coordination, difficulty walking, and weak muscles. Premature infants with the deficiency are at risk of developing a severe form of anaemia. A physical examination and symptoms are used to make a diagnosis. The deficiency is corrected by taking vitamin E supplements.

48
Q

Function of Vitamin K

A

Vitamin K aids in the production of various proteins required for blood clotting and bone formation. Prothrombin is a vitamin K-dependent protein that plays a direct role in blood clotting. Another protein that requires vitamin K to produce healthy bone tissue is osteocalcin.

49
Q

Vitamin K Deficiency

A

Vitamin K Deficiency Bleeding, also known as VKDB? Vitamin K deficiency bleeding, also known as VKDB, occurs when babies are unable to stop bleeding because their blood lacks enough Vitamin K to form a clot. Anywhere on the inside or outside of the body can bleed

50
Q

What is Water?

A

Water is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth’s hydrosphere and the fluids of all known living organisms.

51
Q

Percentage of Water in the human body

A

60%

52
Q

Percentage of water in blood plasma

A

92%

53
Q

Percentage of water in cytoplasm

A

70%

54
Q

Sources of Water

A

Drinking any liquid

Drinking water

Foods we eat: fruits and vegetables

55
Q

Function of water

A

hydrate cells

site of chemical reactions in cytoplasm

solvent dissolves many substances

removes toxins eg urine

important in fighting illness

regulates body temperature

protects tissues, spinal cord and joints

maximize physical performance

prevents constipation

aids in digestion

helps in nutrient absorption

improves blood circulation

56
Q

What is Fibre?

A

Complex Carbohydrates that is indigestible in humans. Contains cellulose that humans cannot digest.

57
Q

Types of Fibre

A

Soluble

Insoluble

58
Q

Sources of Fibre

A

fruits

vegetables

grains/cereal (rice, quinoa, barley, oats)

peas

nuts

59
Q

Explain Soluble Fibre

A

These dissolve in water and are absorbed into our blood stream at the intestines

example: grains (oats, wheat etc.)

These cereals can remove some plaque build up in the ateries

60
Q

Explain Insoluble Fibre

A

It does not dissolve

Adds bulk to undigested foods (faeces)

Traps moisture in undigested food

Human and Social Biology (1 decks)

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