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LC Biology > Food > Flashcards

Food Flashcards

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1
Q

why is food necessary?

A

source of energy
makes chemicals for chemical reactions
growth and repair

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2
Q

what is food made up of?

A

6 common elements
5 dissolved salts
3 trace elements

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3
Q

what are the 6 common elements that make up food

A

carbon
hydrogen
oxygen
nitrogen
(More common)

phosphorus
sulfur
(Only sometimes)

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4
Q

what are the 5 dissolved salts that make up food

A

sodium
magnesium
calcium

chlorine
potassium

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5
Q

what are the 3 trace elements that make up food

A

copper
zinc
iron

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6
Q

what is a trace element

A

elements required in tiny amounts by the body

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7
Q

what are the essential food groups

A

protein
fats
carbohydrates
(Biomolecules)

vitamins
minerals
water

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8
Q

biomolecule

A

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

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9
Q

structural role of biomolecules

A

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

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10
Q

metabolic role of biomolecules

A

the sum of all chemical reactions in the body

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11
Q

basic unit of protein

A

amino acids

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12
Q

chemical composition of protein

A

ALWAYS:
carbon
hydrogen
oxygen
nitrogen

SOMETIMES:
sulfur
phosphorus

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13
Q

structure of protein

A

amino acids join together to form a chain called a protein

amino acid>polypeptide chain>protein

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14
Q

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

A

20

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15
Q

what determines the type of protein it is

A

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

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16
Q

what are the 2 types of protein

A

fibrous (structural)
globular (metabolic)

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17
Q

what is an example of fibrous protein

A

keratin in hair + nails

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18
Q

what is an example of a globular protein

A

enzymes i.e., amylase

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19
Q

functions of protein

A

structural: insulation + protection
metabolic: hormones control body responses

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20
Q

peptide

A

a chain of less than 20 amino acids

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21
Q

polypeptide

A

many peptides in a chain

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22
Q

what are the 2 types of lipid

A

fats + oils

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23
Q

give 1 difference between fats and oils

A

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

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24
Q

basic unit of lipids

A

triglyceride

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25
Q

chemical composition of lipids

A

carbon, hydrogen, oxygen

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26
Q

structure of lipids

A

triglycerides are made up of 1 glycerol and 3 fatty acids

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27
Q

phospholipid

A

one fatty acid is replaced with a phosphate group

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28
Q

types of lipids

A

phospholipids
lipids

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29
Q

function of lipids

A

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

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30
Q

basic unit of carbohydrates

A

monosaccharide

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31
Q

chemical composition of carbohydrates

A

carbon
hydrogen
oxygen

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32
Q

structure of carbohydrates

A

monosaccharides join together forming a carbohydrate

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33
Q

what are the 3 types of carbohydrate

A

monosaccharides
disaccharides
polysaccharides

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34
Q

monosaacharides

A

single sugar unit
glucose, fructose, galactose

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35
Q

disaccharide

A

2 monosaccharides joined together
maltose, sucrose, lactose

36
Q

polysaccharides

A

many sugar units joined together

37
Q

function of carbohydrates

A

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

38
Q

what are the water-soluble vitamins

A

B, C,

39
Q

fat soluable vitamins

A

A, D, E, K

40
Q

function of vitamin c

A

healthy gums and skin
aids iron absorption

41
Q

sources of vitamin c

A

fresh fruit and veg

42
Q

deficiency in fruit and veg

A

scurvy - bleeding gums

43
Q

functions of vitamin D

A

healthy teeth and bones
calcium absorption

44
Q

sources of vit D

A

oily fish, dairy food

45
Q

deficiency of Vit D

A

rickets
tooth decay, osteomalacia

46
Q

what are the 2 plant minerals

A

magnesium
calcium

47
Q

what are the 2 animal minerals

A

iron
calcium

48
Q

function of magnesium

A

assists chlorophyll formation

49
Q

source of magnesium

A

salt in soil

50
Q

function of calcium (plants)

A

helps cell walls attach to each other

51
Q

source of calcium (plants)

A

salts in soil

52
Q

function of iron

A

forms haemoglobin

53
Q

source of iron

A

red meat, dark green veg

54
Q

function of calcium (animals)

A

healthy bones and teeth

55
Q

sources of calcium (animals)

A

milk, cheese

56
Q

how much water are humans made up of

A

70-95%

57
Q

why is water important?

A

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

58
Q

name a catabolic process that produces monosaccharides

A

respiration

59
Q

what is the general formula of carbohydrates

A

Cx(H2O)y

60
Q

what is the formula of glucose

A

C6H12O6

61
Q

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

A

6

62
Q

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

A

2:1

63
Q

name the main structural polysaccharide in plants

A

cellulose

64
Q

what carbohydrate is always found in DNA

A

deoxyribose

65
Q

what carbohydrate is found in RNA

A

ribose

66
Q

where precisely in the plant cell would you find cellulose

A

cell wall

67
Q

name a storage polysaccharide in animals

A

glycogen

68
Q

state the use of benedicts solution / fehlings test

A

to test for reducing sugar ie glucose

69
Q

give the 2 biomolecular components of lipids

A

glycerol and fatty acids

70
Q

where would you find phospholipids in human cells

A

cell membrane

71
Q

give a structural role of lipids in cells

A

make up the cell membrane

72
Q

describe the structure of a triglyceride

A

glycerol and 3 fatty acids

73
Q

describe a phospholipid structure

A

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

74
Q

identify 1 difference between a phospholipid and triglyceride

A

a triglyceride has 3 fatty acids and a phospholipid has 2

75
Q

give a metabolic role of lipids in cells

A

energy source for respiration

76
Q

what do carbohydrates and fats have in common

A

have the same elements C,H,O

77
Q

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

A

different fatty acids

78
Q

how do proteins differ from lipids/carbs

A

they contain nitrogen

79
Q

what are the final products in the digestion of a protein

A

amino acids

80
Q

differenciate between a peptide and a polypeptide

A

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

81
Q

give a metabolic role of proteins in the human body

A

hormones control reactions in the body

82
Q

how many amino acids make up a protein

A

200+

83
Q

name the chemicals used to test for protein

A

sodium hydroxide
copper sulphate

84
Q

what colour indicates the presence of protein

A

purple

85
Q

state a use of biuret reagent in the lab

A

to test for protein

86
Q
A
87
Q
A

LC Biology (34 decks)

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