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Science > Diet and Digestion > Flashcards

Diet and Digestion Flashcards

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1
Q

What do we need food for?

A
  1. energy
  2. growth
  3. health
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2
Q

What do carbohydrates break down into and what is the end product?

A

Carbohydrates —> simple sugars & complex starch/fibre —> energy

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3
Q

what do fats break down into and what is the end product?

A

fats —> fatty acids and glycerol —> energy and insulation

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4
Q

what do proteins break down into and what is the end product?

A

proteins —> amino acids —> growth

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5
Q

what do vitamins break down into and what is the end product?

A

vitamins —> random molecules —> healthy

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6
Q

what do minerals break down into and what is the end product?

A

minerals —> inorganic ions —> healthy

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7
Q

chemical tests:
- starch –> liquid? –> colour?
- sugar/glucose –> liquid? –> colour?
- proteins –> liquid? –> colour?

A
  • starch –> iodine –> black
  • sugar/glucose –> benedicts –> orange/red
  • proteins –> biuret –> purple/lilac
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8
Q

what is the formula to find the amount of energy released?

A

energy released (joules) =
temp rise x vol water x 4.2
DIVIDED BY
mass of snack

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9
Q

what is the formula to find the amount of energy released?

A

energy released (joules) =
temp rise x vol water x 4.2
DIVIDED BY
mass of snack

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10
Q

what are the health risks associated with:
- carbs
- fats
-protein
-vitamins/minerals

A
  • carbs = tooth decay/type 2 diabetes /obesity
  • fats = obesity/heart disease/type 2 d/strokes
  • proteins (lack of) = poor growth
  • vits/mins = deficiency symptoms
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11
Q

what does the mouth do?

A
  • physical digestion = teeth chew food
  • chemical digestion = amylase in saliva
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12
Q

Stomach -
- what is the stomach that kills bacteria?
- ______ digests proteins into _____ _____
- what is the pH in the stomach?

A
  • hydrochloric acid
  • PROTEASE digests proteins into AMINO ACIDS
  • 1-2 pH
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13
Q

Small intestine-
- bile is made in the _____, is stored in the ____ _______ and goes through the ____ ____
- what does the bile emulsify fats into?
- what are the benefits of emulsification?
- what does pancreatic juice contain?

A
  • liver, gall bladder, bile duct
  • fatty droplets
  • larger surface area for enzymes to act on
  • amylase, lipase and protease to digest carbs, proteins and fats
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14
Q

what is the large intestine used for?

A

absorption of water

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15
Q

where is blood processed and released?

A

all useful and non-useful products are processed in the liver before being either released back into the hepatic vein or stored in the liver for later use.

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16
Q

what is the main purpose of villi?

A

to increase the surface area of the wall of the small intestine to maximize the rate of absorption of digested food.

17
Q

how is the small intestine well adapted for absorption?

A

it is a long tube, and so has a larger surface area for diffusion/active transport to take place.

18
Q

how does having a good blood supply fit the purpose of the villi?

A
  • constantly flows in and out through blood capillaries
  • maintains a high diffusion gradient
19
Q

the villus has a ______-______ wall so there is a _____ distance for _________.

A

single-celled
short
diffusion

20
Q

what does the lacteal do?

A

absorbs fat (digested lipids) which will eventually reach the blood stream at some point.

21
Q

what is the role of an enzyme?

A
  • it speeds up chemical reactions
  • acts as a catalyst
22
Q

what are enzymes made of?

A

protein

23
Q

what is the active site of an enzyme?

A

the active site is where the substrate fits into it.

24
Q

what is the lock and key hypothesis?

A

the shape of the active site matches the shape of its substrate molecules. This makes enzymes highly specific.

25
Q

describe the lock and key hypothesis?

A

substrate + enzyme
**
enzyme/substrate complex
reaction
enzyme/product complex
**
products + enzyme

26
Q

describe the temperature graph for the role of enzyme reactions

A

A = kinetic energy is increasing, collisions occur

B = enzymes reach optimum temperature (the temperature where the reaction occurs at its maximum rate)

C = denaturation occurs. The active site is damaged so the reactions stop.

27
Q

what do the different variables do?

A

independent = what is changed
dependent = what is measured
control = what is kept the same

28
Q

how would you increase the:
- reliability of an experiment?
- accuracy of an experiment?
- repeatability of an experiment?

A
  • reliability = repeat the test/find and average
  • accuracy = use better equipment
  • repeatability = compare results with others
28
Q

how would you increase the:
- reliability of an experiment?
- accuracy of an experiment?
- repeatability of an experiment?

A
  • reliability = repeat the test/find and average
  • accuracy = use better equipment
  • repeatability = compare results with others
29
Q

what is peristalsis?

A
  1. food is moved along the alimentary canal, by a wave of muscle contractions
  2. circular muscles contract and squeeze the food down the canal/tube
  3. the wave of contraction is called peristalsis

AKA -
The rippling motion of tubular muscles in the digestive system by the contraction and relaxation of the muscles that propel the contents downwards.

30
Q
  • amylase acts on S_____ which goes to _______/_____
  • protease acts on P_______ which goes to _____ _____
  • lipase acts on F___ which goes to _____ _____ and ________
A

STARCH —- glucose/sugar

PROTEINS —– amino acids

FATS —- fatty acids and glycerol

31
Q

what is the definition of digestion?

A

Digestion is the breakdown of large, insoluble molecules into small, soluble molecules, so that they can be absorbed into the bloodstream. It is carried out by the digestive system.

31
Q

what is the definition of digestion?

A

Digestion is the breakdown of large, insoluble molecules into small, soluble molecules, so that they can be absorbed into the bloodstream. It is carried out by the digestive system.

32
Q

what is the epiglottis?

A

a flap of tissue which prevents food from going into the windpipe

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