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food Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Nutrition

A

Nutrition is the way an organism gains and
uses food

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2
Q

Food (nutrition) is needed for:

A

Energy

Growth of new cells and repair of existing
cells, tissues, organs, etc.

To make the chemicals needed for
metabolic reactions

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3
Q

how many common elements in food

A

six

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4
Q

How many trace elements in food

A

three

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5
Q

how many dissolved salts

A

five

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6
Q

chemical elements

A

C, H, O, N, P, S

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7
Q

Dissolved Salts

A

Na, Mg, Cl, K, Ca

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8
Q

trace elements

A

Fe, Cu, Zn

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9
Q

There are 4 main types of biomolecules
found in food;

A

Carbohydrates

Lipids (fats & oils)

Proteins

Vitamins

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10
Q

Carbohydrates contain the elements

A

Carbon
Hydrogen
Oxygen

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11
Q

The general formula for a carbohydrate is

A

Cx(H2O)y

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12
Q

There are 3 types of carbohydrate;

A

Monosaccharides

Disaccharides

Polysaccharides

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13
Q

monosaccharides

A

single sugar molecules

simple sugars

soluble in water

sweet to taste

smallest carbohydrate unit

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14
Q

example of monosachhrides

A

glucose, fructose

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15
Q

where are monosaccharides found

A

fruit

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16
Q

Disaccharides

A

Made of two sugar units joined together –
known as double sugar molecules

soluble in water

sweet to taste

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17
Q

example of Disaccharides

A

sucrose, lactose, maltose

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18
Q

Disaccharides are Found in:

A

table sugar, milk

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19
Q

Polysaccharides

A

Many sugar molecules joined together

Not soluble in water

Do not taste sweet

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20
Q

Example of Polysaccharides

A

starch, cellulose

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21
Q

Polysaccharides are found in

A

bread, pasta, cereals

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22
Q

Sources of Carbohydrates

A

Bread

Pasta

Rice

Potatoes

Fruits

Sweets

Baked goods

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23
Q

structural role of carbohydrates

A

Cellulose forms
plant cell walls

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24
Q

metabolic role of carbohydrates

A

Glucose is broken
down during
respiration to
release energy

Glucose is made
during
photosynthesis

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25
Q

Lipids include

A

fats, oils, steroids, waxes

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26
Q

lipids are made up of the elements

A

carbon
hydrogen
oxygen

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27
Q

Difference between carbohydrates and lipids in their chemical structure

A

lipids have very little oxygen compared to carbohydrates

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28
Q

Types of Lipid

A

Triglycerides

Phospholipids

29
Q

Triglyceride

A

this is the smallest lipid made out of 3 fatty acids and one glycerol molecul

30
Q

Phospholipids

A

If one fatty acid of a lipid molecule is
replaced by a phosphate group then a
phospholipid is formed

31
Q

Sources of Lipids

A

Fat – in and on meat

Butter (80% fat)

Cooking oils

32
Q

structural role of lipids

A

Lipids form energy stores in plants and animals

Lipids combine with phosphorus to form phospholipids and with proteins to
form lipoproteins which are important in cell membrane

33
Q

metabolic role of lipids

A

Broken down during
respiration to
release energy

34
Q

Proteins contain the elements

A

Carbon
Hydrogen
Oxygen
Nitrogen

35
Q

Some proteins may also contain

A

sulphur,
phosphorous or iron

36
Q

Proteins are found in

A

lean meat, fish, pulses, soya and eggs

37
Q

what are proteins made up of

A

long chains of amino acids

38
Q

how many common proteins are there

A

20

39
Q

Amino acids are joined together by

A

peptide bonds

40
Q

amino acids joined together by peptide bonds result in the formation of

A

polypeptide chains

41
Q

All amino acids contain four distinct
chemical groups connected to a central
carbon atom:

A

a single hydrogen atom

an amino group

a carboxyl group

a side chain

42
Q

Fibrous proteins

A

show little or no folding.
They form long fibres and are strong

43
Q

example of fibrous protein

A

keratin

44
Q

Globular proteins

A

show lots of folding. They
form rounded shapes

45
Q

example of Globular proteins

A

enzymes

46
Q

structural role of proteins

A

Fibrous protein
such as keratin is
found in the hair
and nails

47
Q

metabolic role of protein

A

Enzymes (proteins)
are used to control
cellular reactions

Form antibodies to
fight infections

Some hormones
are protein based
and are used to
regulate body
reactions

48
Q

what vitamins do we need

A

A, B, C, D, E and K

49
Q

there are two types of vitamins

A

water soluble or fat soluble

50
Q

water solube vitamins

A

B and C

51
Q

fat solube vitamins

A

A, D, E and K

52
Q

Vit. C is also called

A

ascorbic acid

53
Q

Role of Vitamin

A

Helps to form connective tissue such as
skin, gums etc.

Used for the growth and maintenance of
bones and teeth

Helps to heal wounds

Helps the immune system to properly
function

54
Q

Vitamin C Deficiency Disease:

A

scurvy

55
Q

symptomes of lack of vitamin C deficiency

A

bruising, bleeding gums

56
Q

Role of Vitamin D

A

Helps calcium be absorbed from the
intestine

Needed for healthy tooth and bone
development

57
Q

Deficiency of Vitamin D Disease

A

Rickets (in children) and
osteomalacia (in adults)

58
Q

Symptoms of dificiency of vitamin d

A

weak, deformed bones that tend
to break easily

59
Q

A

A

Green leafy vegetables, Eggs, Cheese,
Carrots

60
Q

B

A

Lean Meat, Cereals, Nuts

61
Q

C

A

Citrus Fruits, Green vegetables, Turnips

62
Q

D

A

Milk and Milk products, Sunlight

63
Q

E

A

Vegetable oils, fish, nuts

64
Q

K

A

Green leafy vegetables

65
Q

Role of minerals

A

Form rigid body structures such as bone
and the cement between plant cell walls

Make soft body parts e.g. muscle

Form salts in cell and body fluids e.g.
tears/saliva

Form biomolecules e.g. haemoglobin

66
Q

Plants absorb minerals through their roots.

They use:

A

Calcium (Ca) to help cell walls attach to
each other

Magnesium (Mg) to make the pigment
chlorophyll

67
Q

Minerals and Animals

A

Calcium (Ca) to help form bones and
teeth. Found in milk, cheese etc.

Iron (Fe) to make the pigment
haemoglobin. Found in meat, green leafy
vegetables

68
Q

Water is essential for 3 main reasons;

A

It is the liquid in which all metabolic
reactions take place

It provides the basis for transport systems
in organisms

It is the environment in which many
organisms live

69
Q

Importance of Water

A

Component of cytoplasm and body fluids

Good Solvent (i.e. it can dissolve a large
variety of solutes)

Participates in chemical reactions (e.g.
photosynthesis, respiration and digestion)

Movement through membranes

Good absorber of heat (helps to keep
temperatures stable)

biology (11 decks)

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