Feeding and digestion Flashcards
What does protein do?
Makes muscle,hair,enzymes,hormones
What foods have proteins ??
Meat,fish,eggs,milk,cheeses,nuts,peas,beans
What six consituents are needed for a balanced diet
Carbohydrates Fats Proteins Vitamins Minerals Water
Give sources and the function of carbohydrates
Bread , potatoes and sugar
Quick release of energy
Give sources and the function of protein
Meat, fish and vegetables
Growth and repair
Give sources and the function of fat
Butter, oils and margerine
Slow release of energy
Give sources and the function of vitamins
Vitamin C from oranges - healthy skin and gums
Vitamin D from milk- strong bones and teeth
Give sources and the function of minerals
Calcium from milk and eggs- strong bones and teeth
Iron from spinach and liver- making red blood cells
Give sources and the function of water
Drinks and vegetables- prevents dehydration
Give sources and the function of fibre
Cereals and vegetables- prevents constipation
Gove the levels of the food pyramid
Top- fats, sugars and confectionary Second- meat, beans, fish and nuts Third- milk, butter, cheese and dairy Fourth- fruit and vegetables Bottom- bread, pasta, cereals, rice and potatoes (carbs)
Describe an experiment to test for starch
Add some water to the food an mash it up into a paste. Add iodine(yellow/brown colour) to the food.
As a result the food turns blue/black in colour
Describe an experiment to test for reducing sugars (glucose)
Add some water to the food and mash it up into a paste. Add Benedicts (blue) solution to the food. Heat gently in a water bath
As a result the food turns green and then orange red.
Describe a test for proteins (buiret test)
Add some water to the food (milk/peanuts) and mash it up into a paste.
Add sodium hydroxide(colourless) and copper sulphate (blue) solution (biuret reagent).
Heat gently.
If the colour turns from blue to violet, protein is present.
Describe a test for fats
Squeeze food (butter, cooking oil) in a piece of brown paper. Leave to dry.
As a result a translucent spot appears.
If a permanent stain appears, fat is present.
Conclusion: fat stains brown paper.
Describe an experiment to investigate the conversion of chemical energy in food to heat energy.
Carefully clamp a test tube to a retort stand.
Fill it two thirds full with water.
Place a thermometer in the test tube.
Light the crisp with a match or bunsen burner.
The temperature of the water in the test tube rises.
Conclusion: Foods contain chemical energy that can be converted to heat energy.
What is ingestion
Food being taken into the mouth
Digestion
Food is broken up into soluble substances by the teeth and by digestive enzymes.
What is absorption
Soluble substances are absorbed into the bloodstream.
Assimilation
The soluble products of digestion are reorganised and used for growth of new cells, for energy and to repair tissues and organs.
Egestion
Undigested material is eliminated(excreted) through the anus
Describe an experiment to test for starch
Add some water to the food an mash it up into a paste. Add iodine(yellow/brown colour) to the food.
As a result the food turns blue/black in colour
Describe an experiment to test for reducing sugars (glucose)
Add some water to the food and mash it up into a paste. Add Benedicts (blue) solution to the food. Heat gently in a water bath
As a result the food turns green and then orange red.
Describe a test for proteins (buiret test)
Add some water to the food (milk/peanuts) and mash it up into a paste.
Add sodium hydroxide(colourless) and copper sulphate (blue) solution (biuret reagent).
Heat gently.
If the colour turns from blue to violet, protein is present.
