Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Science > Feeding and digestion > Flashcards

Feeding and digestion Flashcards

You may prefer our related Brainscape-certified flashcards:
Biology 101 flashcards
1
Q

What does protein do?

A

Makes muscle,hair,enzymes,hormones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What foods have proteins ??

A

Meat,fish,eggs,milk,cheeses,nuts,peas,beans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What six consituents are needed for a balanced diet

A 
Carbohydrates
Fats
Proteins
Vitamins
Minerals 
Water
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Give sources and the function of carbohydrates

A

Bread , potatoes and sugar

Quick release of energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Give sources and the function of protein

A

Meat, fish and vegetables

Growth and repair

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Give sources and the function of fat

A

Butter, oils and margerine

Slow release of energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Give sources and the function of vitamins

A

Vitamin C from oranges - healthy skin and gums

Vitamin D from milk- strong bones and teeth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Give sources and the function of minerals

A

Calcium from milk and eggs- strong bones and teeth

Iron from spinach and liver- making red blood cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Give sources and the function of water

A

Drinks and vegetables- prevents dehydration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Give sources and the function of fibre

A

Cereals and vegetables- prevents constipation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Gove the levels of the food pyramid

A 
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)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Describe an experiment to test for starch

A 
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Describe an experiment to test for reducing sugars (glucose)

A 
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Describe a test for proteins (buiret test)

A

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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Describe a test for fats

A 
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Describe an experiment to investigate the conversion of chemical energy in food to heat energy.

A

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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is ingestion

A

Food being taken into the mouth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Digestion

A

Food is broken up into soluble substances by the teeth and by digestive enzymes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is absorption

A

Soluble substances are absorbed into the bloodstream.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Assimilation

A

The soluble products of digestion are reorganised and used for growth of new cells, for energy and to repair tissues and organs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Egestion

A

Undigested material is eliminated(excreted) through the anus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Describe an experiment to test for starch

A 
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

23
Q

Describe an experiment to test for reducing sugars (glucose)

A 
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.

24
Q

Describe a test for proteins (buiret test)

A

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.

25
Q

Describe a test for fats

A 
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.

26
Q

Describe an experiment to investigate the conversion of chemical energy in food to heat energy.

A

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.

27
Q

What is ingestion

A

Food being taken into the mouth

28
Q

Digestion

A

Food is broken up into soluble substances by the teeth and by digestive enzymes.

29
Q

What is absorption

A

Soluble substances are absorbed into the bloodstream.

30
Q

Assimilation

A

The soluble products of digestion are reorganised and used for growth of new cells, for energy and to repair tissues and organs.

31
Q

Egestion

A

Undigested material is eliminated(excreted) through the anus

32
Q

What processes does feeding invlove

A 
Ingestion
Digestion
Absorption
Assimilation
Egestion
33
Q

What are carbohydrates broken up into

A

Glucose

34
Q

What are proteins broken up into

A

Amino acids

35
Q

What is the function of the mouth

A

Food is broken up and mixed with saliva. Saliva is an emzyme that breaks down carbohydrates.

36
Q

What is the function of the oesophagus

A

Food is pushed from the mouth to the stomach by muscular action called peristalsis.

37
Q

What is the function of the stomach

A

Food is acidified and digestive enzymes are added which break up the food.

38
Q

What is the function of the pancreas

A

Produces digestive enzymes

39
Q

What is the function of the small intestine

A

Produces many more enzymes which complete the breakdown of food.
In the lower part, the digested food passes into the blood stream. Food absorbed from small intestine.

40
Q

What is the function of the liver

A

Produces bile, which breaks down fats.

41
Q

What is the function of the pancreas

A

Produces digestive enzymes

42
Q

What is the function of the large intestine

A

Water is taken back into the body. Solid waste is stored before being egested through the anus.

43
Q

What is chemical digestion

A

The breakdown of food using enzymes

44
Q

What is an enzyme

A

A chemical (protein) produced by the body to speed up chemical reaction without the enzyme being used up.

45
Q

What enzymes does saliva contain and what do they do?

A

Amylase, which breaks down starch (substrate) into a simpler sugar called maltose.(product)

46
Q

Describe an experiment to investigate the action of amylase on starch

A

Add starch solution to a depth of 2cm to each test tube.
Add saliva to test tube A.
Place both test tubes in a water bath at 37 degrees celsius for 15 to 20 minutes.
Add a few drops of each solution to a few drops of iodine solution on a dropping tile.

The contents of tube A stay red/yellow in the presence of iodine.
This shows there is no starch present in tube A.

The contents of tube B turn blue black, showing they still contain starch.

Conclusion:The enzyme amylase in tube A breaks down starch. The starch in tube B does not break down as there is no starch present.

47
Q

Give three reactions enzymes help speed up in the body

A

Growth of hair
Formation of blood cells
Growth of muscles

48
Q

What is the product

A

Substance produced as a result of an action of an enzyme

49
Q

What is the substrate

A

The substance the enzyme acts on

50
Q

How many teeth does an adult have?

A

32

51
Q

What are incisors

A

Sharp for cutting food

52
Q

What are canines

A

Cone shaped for tearing food

53
Q

Premolars

A

Broad and bumpy for crushing food

54
Q

Molars

A

Large, broad and bumpy for crushing food

Science (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions