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Chemistry In the Comminity > Chemistry of the Body - Food > Flashcards

Chemistry of the Body - Food Flashcards

1
Q

What do the enzymes work on?

a. substrate
b. Lipid
c. calorie

A

a. substrate

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2
Q

What is a substitute for sugar (nutra sweet/ equal)?

a. Plant fat
b. aspartame
c. undernourished

A

b. aspartame

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3
Q

What is the fat that is typically a liquid at room temperature?

a. Fat Soluble
b. saturated fat
c. plant fat

A

c. plant fat

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4
Q

What are many simple sugars bonded together?’

a. Monosaccharide
b. Polysaccharide
c. triglyceride

A

b. polysaccharide

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5
Q

What are the proteins that are needed for the diet?

a. Glucose
b. trace minerals
c. essential amino acids

A

c. essential amino acids

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6
Q

What is the process that plants take in carbon dioxide and converts it to oxygen?

a. calorimetry
b. photosynthesis
c. complete protein

A

b. photosynthesis

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7
Q

What is the most common type of fat?

a. Triglyceride
b. polysaccharide
c. fat soluble

A

b. polysaccharide

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8
Q

What is a simple sugar (one)?

a. monosaccharide
b. polysaccharide
c. aspartame

A

a. monosaccharide

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9
Q

What is a food calorie?

a. substrate
b. vitamins
c. Calorie

A

c. Calorie

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10
Q

What is it called when you do not get enough calories no matter what you eat?

a. malnourished
b. undernourished
c. Limiting reactant

A

b. undernourished

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11
Q

What is part of a chemical reaction that is used up FIRST?

a. Complementary Protein
b. Triglyceride
c. Limiting reactant

A

c. Limiting reactant

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12
Q

What is the fat that contains ALL SINGLE bonds?

a. Saturated fat
b. Plant fat
c. Unsaturated fat

A

a. Saturated fat

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13
Q

What is the fat that is typically a solid at room temperature?

a. Saturated fat
b. animal fat
c. Plant fat

A

b. animal fat

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14
Q

What are biomolecules that are necessary for growth, reporduction and life?

a. Lipid
b. Vitamins
c. Minerals

A

b. vitamins

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15
Q

What is a unit of heat energy (This is what we measure heat in)

a. Meters
b. celcius
c. calorie

A

c. calorie

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16
Q

What is the process of measring the amount of thermal energy released from food in controlled conditions?

a. Calorimeter
b. Calorimetry
c. Triglyceride

A

b. Calorimetry

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17
Q

What contains ALL the amino acids that are needed?

a. Complete protein
b. Essential amino acid
c. Aspartame

A

a. Complete protein

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18
Q

What are the life supporting materials that are in our diet?

a. Vitamins
b. Minerals
c. Saturated fat

A

b. Minerals

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19
Q

What is the combination of plant proteins and/or animal proteins that together have ALL 9 missing amino acids?

a. complementary protein
b. Fat Soluble
c. Saturated fat

A

a. Complementary protein

20
Q

What is the type of fat where carbons have a double bond between them?

a. Unsaturated fat
b. Saturated fat
c. Animal fat

A

a. Unsaturated fat

21
Q

What is the key energy releasing carbohydrate in biological systems?

a. Aspartame
b. Glucose
c. Lipids

A

b. Glucose

22
Q

What are fats that are a class of Biochemicals called?

a. lipid
b. Fat soluble
c. Saturated fats

23
Q

What is it when the diet does not contain all the necessary nutrients?

a. undernourished
b. malnourished
c. complementary proteins

A

b. malnourished

24
Q

What is the difference between plant and animal fat?

a. Plant fats are saturated and animal fats are not
b. Plant and animal fats are solid at room temperature
c. Plant fats are liquid at room temperature and animal fats are solid

A

c. Plant fats are liquid at room temperature and animal fats are a solid

25
Q

What is the ULTIMATE source of food energy?

a. Sugar
b. Sun
c. Fat

26
Q

What is the process where pants convert energy from the sun called?

a. Photosynthesis
b. Respiration
c. Combustion reactions

A

a. Photosynthesis

27
Q

What is the best fat for the body?

a. Transition
b. Saturated
c. Unsaturated

A

c. Unsaturated

28
Q

What are long chains of proteins?

a. vitamins
b. amino acids
c. vitamins

A

b. amino acids

29
Q

Why don’t fat molecules dissolve in water?

a. They are non-polar
b. They are polar
c. It is a solid

A

a. they are non-polar

30
Q

Which elements make up proteins?

a. calcium
b. Nitrogen
c. helium
d. Phosporus
e. A and B
f. C and D
g. All of the above

A

g. All of the above

31
Q

Why is is hard to burn excess fat?

a. it is not an energy source
b. they are so complex
c. it is not flammable

A

b. they are so complex

32
Q

What happens in the small intestine when proteins are digested ?

a. They absorb water
b. Nothing happens
c. It breaks the bonds and releases individual amino acids

A

c. It breaks the bonds and releases individual amino acids

33
Q

What happens when you eat more protein than your body needs?

a. the body uses the extra protein for energy
b. Builds more muscle
c. Causes dehydration

A

c. causes dehydration

34
Q

What organ is involved in removing excess amino acids from your body?

a. Stomach
b. Liver
c. spleen

35
Q

Can your body store extra protein?

a. Only as a last resort
b. NO
c. YES as a muscle

36
Q

In what form, is the excess amino acids excreted out of the body?

a. Sweat
b. Tears
c. Urine

37
Q

How does an enzyme interact with a substrate?

a. Changing the shape of the molecule
b. Making the reaction more favorable
c. weakening key bonds
d. All of the above

A

d. All of the above

38
Q

What happens to the enzyme after the reaction?

a. Breaks apart
b. Stay with the substrate
c. Is digested

A

a. Breaks apart

39
Q

What are minerals used for?

a. To help enzymes
b. Maintain body structure
c. Makes bones
d. A and C]
e. B and C’
f. All of the above

A

f. All of the above

40
Q

Why can fat-soluble vitamins be toxic to the body?

a. They are polar
b. They are stored in the body and the levels can build up
c. They are dissolved in water

A

b. They are stored in the body and the levels can build up.

41
Q

What was the first food additive used?
A. Sugar
B. Oil
C. Salt

42
Q

What is aspartame also known as
A. Nutra sweet
B. Sugar
C. Saccharine

A

A. Nutra sweet

43
Q

How many Calories are there in 1000 calories?
A. 100
B. 10
C. 1

44
Q 
What are minerals classified as?
A.  Micro
B.  Trace
C.  Macro
D.  All of the above
A

D. All of the above

45
Q

What is the most common type of fat?
A. Polysaccharide
B. Triglyceride
C, fatty acids

A

B. Triglyceride

46
Q

Which one is NOT a reason food additives are used?

a. Decrease visual appeal
b. Ease production
c. Increase foods nutritional value

A

a. Decrease visual appeal

Chemistry In the Comminity (14 decks)

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