Food

Question 1

why is food necessary?

Answer 1

source of energy
makes chemicals for chemical reactions
growth and repair

Question 2

what is food made up of?

Answer 2

6 common elements
5 dissolved salts
3 trace elements

Question 3

what are the 6 common elements that make up food

Answer 3

carbon
hydrogen
oxygen
nitrogen
(More common)

phosphorus
sulfur
(Only sometimes)

Question 4

what are the 5 dissolved salts that make up food

Answer 4

sodium
magnesium
calcium

chlorine
potassium

Question 5

what are the 3 trace elements that make up food

Answer 5

copper
zinc
iron

Question 6

what is a trace element

Answer 6

elements required in tiny amounts by the body

Question 7

what are the essential food groups

Answer 7

protein
fats
carbohydrates
(Biomolecules)

vitamins
minerals
water

Question 8

biomolecule

Answer 8

an organic substance made by living organisms to be used in chemical reaction

Question 9

structural role of biomolecules

Answer 9

how the biomolecule contributes to the build-up/ structure of a cell or organism

Question 10

metabolic role of biomolecules

Answer 10

the sum of all chemical reactions in the body

Question 11

basic unit of protein

Answer 11

amino acids

Question 12

chemical composition of protein

Answer 12

ALWAYS:
carbon
hydrogen
oxygen
nitrogen

SOMETIMES:
sulfur
phosphorus

Question 13

structure of protein

Answer 13

amino acids join together to form a chain called a protein

amino acid>polypeptide chain>protein

Question 14

how many types of amino acids is there in a protein?

Answer 14

20

Question 15

what determines the type of protein it is

Answer 15

the number and sequence of amino acids in a chain determines a protein. the way the chains fold gives the protein its qualities

Question 16

what are the 2 types of protein

Answer 16

fibrous (structural)
globular (metabolic)

Question 17

what is an example of fibrous protein

Answer 17

keratin in hair + nails

Question 18

what is an example of a globular protein

Answer 18

enzymes i.e., amylase

Question 19

functions of protein

Answer 19

structural: insulation + protection
metabolic: hormones control body responses

Question 20

peptide

Answer 20

a chain of less than 20 amino acids

Question 21

polypeptide

Answer 21

many peptides in a chain

Question 22

what are the 2 types of lipid

Answer 22

fats + oils

Question 23

give 1 difference between fats and oils

Answer 23

fats= solid at room temperature
oils= liquid at room temperature

Question 24

basic unit of lipids

Answer 24

triglyceride

Question 25

chemical composition of lipids

Answer 25

carbon, hydrogen, oxygen

Question 26

structure of lipids

Answer 26

triglycerides are made up of 1 glycerol and 3 fatty acids

Question 27

phospholipid

Answer 27

one fatty acid is replaced with a phosphate group

Question 28

types of lipids

Answer 28

phospholipids lipids

Question 29

function of lipids

Answer 29

structural: insulation (cell membrane) metabolic: broken down in respiration for energy

Question 30

basic unit of carbohydrates

Answer 30

monosaccharide

Question 31

chemical composition of carbohydrates

Answer 31

carbon hydrogen oxygen

Question 32

structure of carbohydrates

Answer 32

monosaccharides join together forming a carbohydrate

Question 33

what are the 3 types of carbohydrate

Answer 33

monosaccharides disaccharides polysaccharides

Question 34

monosaacharides

Answer 34

single sugar unit glucose, fructose, galactose

Question 35

disaccharide

Answer 35

2 monosaccharides joined together maltose, sucrose, lactose

Question 36

polysaccharides

Answer 36

many sugar units joined together

Question 37

function of carbohydrates

Answer 37

structural: cellulose forming cell wall metabolic: glucose made in photosynthesis

Question 38

what are the water-soluble vitamins

Answer 38

B, C,

Question 39

fat soluable vitamins

Answer 39

A, D, E, K

Question 40

function of vitamin c

Answer 40

healthy gums and skin aids iron absorption

Question 41

sources of vitamin c

Answer 41

fresh fruit and veg

Question 42

deficiency in fruit and veg

Answer 42

scurvy - bleeding gums

Question 43

functions of vitamin D

Answer 43

healthy teeth and bones calcium absorption

Question 44

sources of vit D

Answer 44

oily fish, dairy food

Question 45

deficiency of Vit D

Answer 45

rickets tooth decay, osteomalacia

Question 46

what are the 2 plant minerals

Answer 46

magnesium calcium

Question 47

what are the 2 animal minerals

Answer 47

iron calcium

Question 48

function of magnesium

Answer 48

assists chlorophyll formation

Question 49

source of magnesium

Answer 49

salt in soil

Question 50

function of calcium (plants)

Answer 50

helps cell walls attach to each other

Question 51

source of calcium (plants)

Answer 51

salts in soil

Question 52

function of iron

Answer 52

forms haemoglobin

Question 53

source of iron

Answer 53

red meat, dark green veg

Question 54

function of calcium (animals)

Answer 54

healthy bones and teeth

Question 55

sources of calcium (animals)

Answer 55

milk, cheese

Question 56

how much water are humans made up of

Answer 56

70-95%

Question 57

why is water important?

Answer 57

component of cells- cytoplasm excellent solvent medium for chemical reactions movement through membranes good absorber of heat

Question 58

name a catabolic process that produces monosaccharides

Answer 58

respiration

Question 59

what is the general formula of carbohydrates

Answer 59

Cx(H2O)y

Question 60

what is the formula of glucose

Answer 60

C6H12O6

Question 61

why is the most common value of x/y in the general formula of carbs

Answer 61

6

Question 62

what is the ratio of H to O atoms in a carbohydrate

Answer 62

2:1

Question 63

name the main structural polysaccharide in plants

Answer 63

cellulose

Question 64

what carbohydrate is always found in DNA

Answer 64

deoxyribose

Question 65

what carbohydrate is found in RNA

Answer 65

ribose

Question 66

where precisely in the plant cell would you find cellulose

Answer 66

cell wall

Question 67

name a storage polysaccharide in animals

Answer 67

glycogen

Question 68

state the use of benedicts solution / fehlings test

Answer 68

to test for reducing sugar ie glucose

Question 69

give the 2 biomolecular components of lipids

Answer 69

glycerol and fatty acids

Question 70

where would you find phospholipids in human cells

Answer 70

cell membrane

Question 71

give a structural role of lipids in cells

Answer 71

make up the cell membrane

Question 72

describe the structure of a triglyceride

Answer 72

glycerol and 3 fatty acids

Question 73

describe a phospholipid structure

Answer 73

a triglyceride where one fatty acid has been replaced by a phosphate group

Question 74

identify 1 difference between a phospholipid and triglyceride

Answer 74

a triglyceride has 3 fatty acids and a phospholipid has 2

Question 75

give a metabolic role of lipids in cells

Answer 75

energy source for respiration

Question 76

what do carbohydrates and fats have in common

Answer 76

have the same elements C,H,O

Question 77

how may one fat differ from another in terms of chemical composition

Answer 77

different fatty acids

Question 78

how do proteins differ from lipids/carbs

Answer 78

they contain nitrogen

Question 79

what are the final products in the digestion of a protein

Answer 79

amino acids

Question 80

differenciate between a peptide and a polypeptide

Answer 80

a peptide is a chain of less than 20 amino acids a polypeptide is many peptides joined together

Question 81

give a metabolic role of proteins in the human body

Answer 81

hormones control reactions in the body

Question 82

how many amino acids make up a protein

Answer 82

200+

Question 83

name the chemicals used to test for protein

Answer 83

sodium hydroxide copper sulphate

Question 84

what colour indicates the presence of protein

Answer 84

purple

Question 85

state a use of biuret reagent in the lab

Answer 85

to test for protein