Chapter 4 - Nutrition

Question 1

Uses/Function of Water

Answer 1

Solvent for to transport dissolved substances (waste products/digested products)
Photosynthesis in plants
Make up key components in cells, blood, tissue fluid and digestive juices
Control body temperature by removing latent heat from the body through evaporation from the skin surface

Question 2

List the elements present in Carbohydrates.

Answer 2

Carbon, hydrogen, oxygen. Hydrogen and oxygen atoms are in the ratio 2:1
Glucose: C6H12O6

Question 3

List the elements present in Fats.

Answer 3

Carbon, hydrogen, oxygen.

Much less oxygen in proportion to hydrogen compared to carbohydrates.

Question 4

List the elements present in Proteins.

Answer 4

Carbon, hydrogen, oxygen, nitrogen, sometimes sulfur.

Question 5

Why are starch and glycogen suitable storage materials?

Answer 5

Insoluble in water, won’t affect water potential
Are large molecules that cannot pass through cell membranes, thus cannot be lost
Easily hydrolysed to glucose
Occupy less space than individual glucose molecules