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Biology > Ch3: Food > Flashcards

Ch3: Food Flashcards

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1
Q

What is nutrition?

A

The way in which organisms obtain and use food

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2
Q

What are nutrients?

A

the substances in food that are used by organisms

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3
Q

What are nutrients necessary for?

A

-Energy
-Growth and repair
-Metabolic reactions

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4
Q

How many elements mainly make food?
Of which, which are called minerals?

A

14

All except for carbon, hydrogen and oxygen are minerals

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5
Q

What are the 6 most common elements in food?

A

-Phosphorus
-Hydrogen
-Oxygen
-Nitrogen
-Carbon
-Sulfur

PHONCS

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6
Q

Which elements are trace elements (only required in tiny amounts)?

A

-Zinc
-Iron
-Copper

ZIC

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7
Q

What elements are present as dissolved salts?

A

-Sodium
-Magnesium
-Chlorine
-Calcium
-Potassium

Salty Milk Can’t Choose Potatoes

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8
Q

What are biomolecules?

A

Chemicals that are made inside a living thing

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9
Q

What are the 4 major biomolecules in food?

A

-Lipids (fats/oils)
-Carbohydrates
-Vitamins
-Proteins

LCVP
link molecules (modules)

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10
Q

What elements are present in carbohydrates?

A

-Carbon
-Hydrogen
-Oxygen

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11
Q

What is the ratio of the elements for carbohydrates?

A

Cx(H2O)y Where x = y

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12
Q

What are the 3 types of carbohydrates?

A

-Monosaccharides
-Disaccharides
-Polysaccharides

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13
Q

Describe monosaccharides

A

-Single sugar unit
-Smallest type of carbohydrate
-Sweet to taste and soluble in water
-Examples: Glucose, Fructose and, Galactose

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14
Q

Describe disaccharides

A

-Made of 2 sugar units joined together
-Sweet-tasting and soluble in water
-Examples: Maltose (2 glucose molecules), Sucrose (A glucose joined to a fructose)

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15
Q

Describe polysaccharides

A

-Made of many sugar units
-Insoluble or slightly soluble in water
-Not sweet-tasting
-Examples: Starch, cellulose, glycogen

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16
Q

Describe starch

A

-Made of many glucose molecules joined together
-The carbohydrate stored by plants
-Easily digested as only two chemical bonds must be broken to release a glucose

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17
Q

Describe cellulose

A

-Made of many glucose molecules joined together by cross-bonding
-Very strong
-Very difficult to digest

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18
Q

Describe glycogen

A

-Made of large numbers of glucose molecules arranged in branched chains
-Animals store glycogen in their liver and muscles

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19
Q

Name 4 sources of carbohydrates

A

-Bread
-Pasta
-Rice
-Sugars
-Fruits
-Sweets
-Cakes

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20
Q

What is the structural role of carbohydrates?

A

Cellulose is used to form plant cell walls

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21
Q

What is the metabolic role of carbohydrates?

A

-Glucose is broken down in respiration to release energy
-Glucose is made in photosynthesis

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22
Q

What are the elements in lipids?

A

Contain carbon, hydrogen and oxygen (very little oxygen)

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23
Q

What is the structure of lipids?

A

The smallest lipids have 1 molecule of glycerol linked to 3 fatty acid molecules (triglycerides)

24
Q

What are phospholipids?

A

Fat-like substances in which one of the fatty acids is replaced by a phosphate group or has a phosphate group added to it

25
Q

What are sources of lipids?

A

-Butter
-Margarine
-Fat on meat
-Fried food
-Cream
-Avocado
-Oil

26
Q

What are the structural roles of lipids?

A

-They are an important place to store energy in plants and animals (twice as much as carbohydrates)
-They provide heat insulation and protect organs
-Lipids combine with phosphorus (phospholipids) and with proteins (lipoproteins) to form cell membranes

27
Q

What is the metabolic role of lipids?

A

They can be broken down in respiration to release energy

28
Q

What are the elements in proteins?

A

Carbon
Hydrogen
Oxygen
Nitrogen
(sometimes small amounts of sulfur, phosphorus and other elements)

29
Q

Describe the structure of proteins

A

-Composed of amino acids
-Amino acids are joined by a peptide bond

30
Q
  1. How many amino acids exist?
  2. What is a peptide?
  3. What is a polypeptide?
A
  1. 20
  2. A peptide has less than 20 amino acids
  3. A polypeptide has more than 20 amino acids
31
Q
  1. What does protein folding do?
  2. What does incorrect protein folding do?
A
  1. Protein folding determines how a protein will work
  2. Incorrect protein folding produces prions which cause diseases like BSE in cattle and CJD in humans
32
Q

What is fibrous protein? Give examples

A

Fibrous protein has little or no folding and are strong and tough
e.g. Keratin in hair, nails, and feathers

33
Q

What is globular protein? Give examples

A

Globular proteins have lots of folding and form rounded shapes
e.g. Egg whites (albumin) and enzymes

34
Q

What are sources of proteins?

A

-Meat
-Fish
-Eggs
-Nuts
-Milk
-Peas
-Beans

35
Q

What happens to excess amino acids?

A

Because amino acids are not stored in the body, excess amino acids are converted into urea in the liver in a process called deamination.

The urea is carried in the blood to the kidneys and excreted in urine

36
Q

What is the structural role of proteins?

A

-Fibrous protein found in skin and hair (Keratin)
-Myosin found in muscle

37
Q

What is the metabolic role of proteins?

A

-Used as enzymes to control reactions
-Form antibodies to fight infections
-Hormones regulate body reactions

38
Q

Name a water-soluble vitamin and a fat-soluble vitamin

A

Water-soluble: Vitamin C
Fat-soluble: Vitamin D

39
Q

What are sources of vitamin C?

A

-Vegetables (peppers)
-Fresh fruit (oranges)

40
Q

What is the metabolic roles of vitamin C?

A

-Forms connective tissue, bones and teeth
-Involved in wound healing and the immune system

41
Q

What happens when you are deficient in vitamin C?

A

Causes scurvy
-Bleeding gums, loose teeth, poor skin healing, bleeding under skin

42
Q

What are sources of vitamin D?

A

-When UV Light shines on skin
-Egg yolk
-Liver
-Fish oils
-Milk

43
Q

What is the metabolic role of vitamin D?

A

-It helps to absorb calcium from intestine
-Needed for healthy bones and teeth

44
Q

What happens when you are deficient in vitamin D?

A

Causes rickets (osteomalacia in adults)
-Weak, deformed bones that break easily

45
Q

Name 2 minerals plants need and their function

A

-Magnesium: needed to form chlorophyll
-Calcium: holds cell walls together

46
Q

Name 2 minerals animals need and their function

A

-Iron: helps form haemoglobin
-Calcium: helps form bones and teeth

47
Q

Why is water important for living things?

A

-Universal solvent- most things dissolve in it
-Transports materials
-Participates in chemical reactions

-Moves in and out of cells to give them the correct shape
-Good absorber of heat, which provides a stable temperature for living things and their reactions
-Component of cytoplasm, tissue fluid and blood plasma

48
Q

What percentage of cell mass is water?

A

75%-90%

49
Q

What is metabolism?

A

The sum of all the chemical reactions in an organism

50
Q

What are anabolic reactions?

A

They use energy to convert smaller molecules to larger molecules
e.g. formation of muscle from amino acids, photosynthesis

51
Q

What are catabolic reactions?

A

They release energy when a large molecule is broken down to smaller ones
e.g. Digestion, respiration

52
Q

How do you test for reducing sugar?

A

-Control: water + Benedict’s solution
-Test: Diluted honey + Benedict’s solution
-Hot water bath
-If reducing sugar is present it will turn brick red

53
Q

How do you test for starch?

A

-Control: Water + Iodine
-Test: Starch solution + iodine
-If starch is present the mixture will turn blue-black

54
Q

How do you test for fat?

A

-Brown pieces of paper
-Control: 2 drops of water
-Test: 2 drops of oil
-Wait to dry
-If fat is present, there will be a permanent translucent stain when held up to a light source

55
Q

How do you test for protein?

A

-Control: water + Sodium hydroxide and copper sulfate solution
-Test: Milk + Sodium hydroxide and copper sulfate solution
-If protein is present, it will be purple

Biology (8 decks)

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