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GCSE Biology > Ch4 - Food & digestion > Flashcards

Ch4 - Food & digestion Flashcards

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1
Q

What elements does carbohydrates contain

A

Carbon
Hydrogen
Oxygen

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2
Q

How much of the mass of the human body does carbohydrates make up and what is the purpose

A

5%

They are the bodies main fuel for supplying cells with energy

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3
Q

How do you cells release the energy carbohydrates give them

A

They oxidise of sugar called glucose in a process called respiration

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4
Q

What is the main sugar that is transported through plant stems

A

Sucrose

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5
Q

Explain why sugar in our diet cause of sugar decay

A

Bacteria in our mouths feed on the sugar, break it down and produces acid is that decay our tooth enamel
It then penetrates the softer dentine below, causing a cavity and hits the nerve

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6
Q

Where do most cops come from

A

Starch, not sugars

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7
Q

Is starch soluble or insoluble

A

It is a large, insoluble molecules. Because of this starch is found as a storage carbohydrate implants

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8
Q

What is starch made up of

A

Long chains of hundreds of glucose molecules joined together. It is a polymer of glucose

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9
Q

Where is starch found?

A

Only in plant tissues!

In animals some of them contain a similar carbohydrate called glucagon.

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10
Q

Where is glycogen found

A

In tissues like the liver, muscles etc where it acts as a store of energy for these organs.
It is also a polymer of glucose

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11
Q

Why do large carbohydrates like starch and Glucagon have to be broken down into simple sugars in digestion

A

So it can be absorbed into the blood

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12
Q

What do plants make their cell wall with

A

Cellulose, another carb that is a polymer of glucose.

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13
Q

What elements do lipids contain

A

Carbon
Hydrogen
Oxygen
(The same as carbohydrates, but the oxygen proportion in a lipid is much lower)

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14
Q

Roughly how much do lipids make up of the mass of our body, and what do they do

A

10%
Form an essential part of the structure of all cells, and fat is the deposited in certain parts of the body as a long-term store of energy

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15
Q

What is fat used as

A
  • Fat under the skin acts as insulation reducing heat loss through the surface of the body
  • Fat around or organs such as kidney also helps to protect them from mechanical damage
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16
Q

What are the chemical building blocks of lipids

A

The two molecules:

  • Glycerol (a.k.a. Glycerine)
  • Fatty acids
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17
Q

How much to proteins make up of the mass of our bodies

A

18%

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18
Q

What is protein used for

A

The growth and a pair of our tissues

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19
Q

What are enzymes made of

A

Proteins

20
Q

What is the protein deficiency called

A

Kwashiorkor

Swollen belly caused by fluid collecting in tissues loss of weight, poor muscle growth and flaky skin

21
Q

What is an amino acid

A 
Are polymer made from 20 different subunits. 
They all contain for chemical elements:
-Carbon
-Hydrogen
-Oxygen
-Nitrogen
22
Q

What is calcium used for and give some examples of foods rich in it

A
  • Making bones and teeth

- Dairy products, fish, bread

23
Q

What is phosphorus used for and give some examples of foods rich in it

A
  • Making teeth and bones; parts of many chemicals e.g. DNA

- Most foods

24
Q

What is the use of sodium and give some examples of food rich in it

A
  • In bodily fluids e.g. blood

- Common salt, most foods

25
Q

What is chlorine used for and give some examples of foods rich in it

A
  • In bodily fluid is e.g. blood

- Common salt, most foods

26
Q

What is the use of magnesium and give some examples if food rich in it

A
  • Making bones: found inside cells

- Green vegetables

27
Q

What is the use of iron and give some examples of foods rich in it

A
  • Parts of haemoglobin, helps carry oxygen

- Red meats, liver, eggs

28
Q

What is the use of vitamin A in the body, what is the deficiency and what are some foods that are a good source of it

A
  • Making a chemical in the retina; also protects the surface of the eye
  • Night blindness, damaged cornea of the eye
  • Fish liver oils, liver, butter, margarine
29
Q

What is the use of vitamin B1 in the body, what is the deficiency and what are some foods that are a good source of it

A
  • Helps with cell respiration
  • Beri-beri
  • Yeast extract, cereals
30
Q

What is the use of vitamin B2 in the body, what is the deficiency and what are some foods that are a good source of it

A
  • Helps with cell respiration
  • Poor growth, dry skin
  • Green vegetables, eggs, fish
31
Q

What is the use of vitamin B3 in the body, what is the deficiency and what are some foods that are a good source of it

A
  • Helps with cell respiration
  • Pellagra (dry red skin, poor growth and digestive disorders)
  • Liver, meat, fish
32
Q

What is the use of vitamin C in the body, what is the deficiency and what are some foods that are a good source of it

A
  • Sticks together cells lining surfaces such as the mouth
  • Scurvy
  • Fresh fruit and vegetables
33
Q

What is the use of vitamin D in the body, what is the deficiency and what are some foods that are a good source of it

A
  • Helps bones absorb calcium and phosphate
  • Ricketts, poor teeth
  • Fish liver oils; also made on skin in sunlight
34
Q

How do you test for glucose?

A
  • Add Benedicks solution to the solution (blue)
  • Heat/bring to boil in a water bath
  • Solution turns to a cloudy orange or brick red precipitate of copper (1) oxide
35
Q

How do you test for starch

A

-Add a drop of dilute iodine solution
-This turns from brown to dark blue
Note, starch is insoluble

36
Q

How to measure the energy content of food

A
  • Find the mass of all food
  • Put 20 cm³ of water in a boiling tube, support it in a clamp stand. Measure the temperature of the water.
  • Spear the food on the end of the mounted needle
  • Hold on a Bunsen burner till it catches light
  • Hold it (once and fire) underneath the boiling tube. This continues, relighting if necessary, until it will no longer burn.
  • Measure the final temperature of the water. Stir with the thermometer to ensure the heat evenly distributed
37
Q

What is the equation for energy

A

Energy in joules per gram (J/G) = ((final temperature - temperature at start) x 20 g x 4.2 (J/C)) / mass of food

38
Q

Define digestion

A

The chemical and mechanical breakdown of food. It converts large insoluble molecules into small soluble molecules, which can be absorbed into the blood

39
Q

How does digestant occur in the mouth, stomach and duodenum

A

Breakdown of food using enzymes from the gut wall or glands

40
Q

What happens in the ileum

A

Absorbs the digested food

41
Q

What happens in the large intestine

A
  • Absorbing water out of the remains

- Storing waste products (faeces)

42
Q

What are the three main classes of foods that are broken down by enzymes

A

-Carbohydrates are digestives by carboghydrases
- proteins are acted upon by proteases
- lipids are broken down by lipase
Saliva helps moisten food and contains the enzyme amylase which starts the breakdown of starch

43
Q

What does the stomach wall secrete

A

Hydrochloric acid to kill the bacteria that are taken into the got along with the food, helping protect us from food poisoning

44
Q

Why are the bile and pancreatic juices alkaline

A

To neutralise the mixture of semi digestive food and enzymes that come out of the stomach that are acidic

45
Q

What is an adaptation in the ileum

A

It has a high surface area to absorb the digestive food

  • The length of the intestine helps provide a large surface area and this is aided by folds in the lining.
  • The greatest increase is due to tiny project and is in aligning called villi
46
Q

What is the function of the first part of the large intestine (colon)

A

Absorbed most of the remaining water from the contents, leaving a semisolid waste material called faeces

47
Q

Our body must contain these 5 to be healthy and work properly

A

-Carbohydrates
-Lipids
-Proteins
-Minerals
-Vitamins
(And fibre and water)

GCSE Biology (5 decks)

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