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FOOD Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

What is the definition of nutrition?

A

The way in which an organism obtains and uses its food.

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2
Q

What are nutrients?

A

Chemical substances present in food that are used by organisms.
NOTE: ESSENTIAL FOR METABOLISM AND CONTINUITY OF LIFE

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3
Q

What are the three functions of food?

A

1) Provide energy.
2) Produce chemicals that are needed for metabolic reactions.
3) Raw materials for growth + repair of organisms

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4
Q

What are the six main elements found in food?

A

Carbon, Hydrogen, Oxygen, Nitrogen, Phosphorus and Sulfur.

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5
Q

What are the five elements that are present in dissolved salts?

A

Sodium, Chlorine, Magnesium, Potassium and Calcium.

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6
Q

Name three trace elements.

A

Iron, Zinc, Copper

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7
Q

What do these trace elements do?

A

Combine together in different ratios to create biomolecules.

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8
Q

What are biomolecules?

A

Chemicals that are made inside a living thing.

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9
Q

What are the four main types of biomolecules?

A

Carbohydrates, Lipids (Fats and Oils), Proteins and Vitamins

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10
Q

What is the Hydrogen: oxygen ratio?

A

2:1

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11
Q

General formula for carbohydrates is:

A

C x (H2O) y

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12
Q

What are the main elements present in carbohydrate?

A

Carbon, Hydrogen and Oxygen.

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13
Q

Formula for glucose is:

A

C6 H12 O6

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14
Q

What are the three types of carbohydrates?

A

Monosaccharides, Disaccharides and Polysaccharides

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15
Q

How do you distinguish monosaccharides?

A

One sugar unit.
Soluble in water.
Have a sweet taste.

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16
Q

Types of monosaccharides.

A

Glucose: made by plants during photosynthesis
Fructose: found in fruit

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17
Q

How do you distinguish disaccharides?

A

Two sugar units combined.
Soluble in water.
Have a sweet taste.
Found in table sugar, sugar cane, and milk.

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18
Q

Types of disaccharides.

A

Glucose + Fructose = Sucrose
Glucose + Galactose = Lactose
Glucose + Glucose = Maltose

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19
Q

How do you distinguish polysaccharides?

A

Chain of sugar units linked together.
Insoluble in water.
Do not have a sweet taste.
Found in potatoes, pasta, flour, and vegetables.

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20
Q

Types of polysaccharides.

A

Starch (as an energy store in plants)
Glycogen (as an energy store in animals)

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21
Q

Where is glycogen found?

A

Muscles and liver.

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22
Q

Uses and functions of carbohydrates:

A

Metabolism, Photosynthesis, Storage and Structure.

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23
Q

Metabolism in relation to carbohydrates:

A

Aerobic respiration (with oxygen).
Glucose is broken down into carbon dioxide and water.
Energy is released - CATABOLISM

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24
Q

Photosynthesis in relation to carbohydrates:

A

Carbon dioxide and water are combined using light energy to create glucose.
Chlorophyll is required for reaction - ANABOLISM

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25
Q

Storage in relation to carbohydrates:

A

Carbohydrates are stored in the form of starch in plants.
Stored in the form of glycogen in animals.

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26
Q

Structure in relation to carbohydrates:

A

Cellulose (polysaccharide) is found in plant cell walls.
Chitin (polysaccharide) is found in the exoskeleton of an insect.

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27
Q

What is an anabolic reaction?

A

It uses energy to convert small molecules into larger molecules

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28
Q

What is a catabolic reaction?

A

It releases energy when large molecules are broken down into smaller molecules.

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29
Q

What elements do lipids contain?

A

Carbon, Hydrogen, and Oxygen

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30
Q

Fats are ________ at ____ temperature (__degrees Celsius).
Oils are ______ at this temperature.

A

solid
room temperature
liquid

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31
Q

What are fats and oils made of?

A

One molecule of glycerol linked to three fatty acid molecules - triglyceride.

32
Q

Phospholipids are where…

A

One of the fatty acids is replaced by a phosphate group.

33
Q

Phospholipids are important structures where?

A

In cell membranes.

34
Q

Saturated fats are usually found in:

A

Animal food sources-> beef, poultry, and eggs.

35
Q

Unsaturated fats are usually found in:

A

Olive oil, seeds, and fish.

36
Q

What are the functions of lipids?

A

1) As an energy store in the body
2) Protection of organs and as heat insulation.
3) Lipids combine with phosphorus and proteins to form cell membranes.

37
Q

What are the elements present in proteins?

A

Carbon, Hydrogen, Oxygen and Nitrogen.

38
Q

Sometimes proteins contain:

A

Phosphorus and Sulfur

39
Q

Proteins are made from sub units called…

A

Amino acids

40
Q

How many common amino acids are found in protein?

A

20

41
Q

What’s the name for a small number of amino acids, usually less then 20?

A

Peptide

42
Q

What are peptide bonds?

A

Bonds between two amino acids.

43
Q

What peptide has more than 20 amino acids?

A

Polypeptide.

44
Q

What is protein?

A

It’s a very long polypeptide, at least 200 amino acids.

45
Q

Different ___ combinations produce _______ _____which ____ and take ______ shapes.

A

AA
Different proteins
Fold
Unique

46
Q

What plays a central role in a proteins function?

A

The shape of the protein.

47
Q

Examples (proteins) :

A

Enzymes, Hormones, Myosin.

48
Q

Sources of protein:

A

Chicken, eggs, nuts, beans.

49
Q

Name two polypeptide chains.

A

Fibrous protein and globular protein.

50
Q

Fibrous protein:

A

1) Structural protein.
2) Example of it: Keratin and Myosin.

51
Q

Globular protein:

A

1) Example of it: Enzymes and Hormones.

52
Q

Functions of protein:

A

1) Used for growth and repair
2) Only used as an energy in the event of starvation.
3) 1 gram of protein provides 17kJ of energy.

53
Q

Structural role of protein:

A

1) Found in various body tissues e.g. skin and muscle.
2) Structural proteins are embedded with phospholipids to make cell membranes.
3) Other examples: collagen.

54
Q

Metabolic role of protein:

A

Enzymes - amylase
Hormones - insulin

55
Q

The two vitamin groups:

A

Fat soluble vitamins( A, D, E, K)
Water soluble vitamins (B, C)

56
Q

Where is vitamin C found?

A

Citrus fruits.

57
Q

What is vitamin C required for?

A

For the formation of connective tissies.

58
Q
A
59
Q

Vitamin C has role in

A

Growth, maintenance of bones and teeth, and healing wounds and the immune system.

60
Q

Vitamin C deficiency disease:

A

Scurvy - bleeding of gums.

61
Q

Vitamin D is found in:

A

Milk.

62
Q

It is made by ____ exposed to the _______

A

Skin
Sunlight

63
Q

Function of Vitamin D:

A

It helps to absorb calcium
It is needed for bone formation and strong teeth.

64
Q

Vitamin D deficiency in children (explain):

A

Rickets - deformed bones that easily break.

65
Q

Vitamin D deficiency in adults (explain):

A

Osteomalacia - deformed bones that easily break.

66
Q

What mineral helps plants form chlorophyll?

A

Magnesium

67
Q

What mineral helps plant cell walls attach to each other?

A

Calcium

68
Q

What mineral helps form hemoglobin in animals?

A

Iron

69
Q

What mineral helps form bones and teeth in animals?

A

Calcium

70
Q

Water is a ______ of _______ and ____ _____.

A

Component
Cytoplasm
Body fluids

71
Q

Functions of water:

A

1) Transports dissolved substances
2) Plays a role in chemical reactions e.g. photosynthesis and digestion
3) Gives plants cells shape and rigidity.
4) Absorbs heat - helps stabilize the temperature of organisms.

72
Q

Describe how you carried out the reducing sugars test?

A

I dissolved glucose in water in a test tube. I added an equal volume of Benedict’s solution. Benedict’s original colour is blue. I then set up a separate tube with equal volumes of water and Benedict’s solution to act a as control. I heat the test tubes in a boiling water bath. If reducing sugars is present the solution will turn a brick red and if there is no rs present then it will remain blue.

73
Q

Describe how you carried out the test for starch.

A

I added a few drops of iodine to starch dissolved in water. Iodine’s original colour is red-yellow. I added a few drops of iodine to some water to act as a control. If starch is present the colour turns a blue-black if starch is absent the colour will remain yellow-red.

74
Q

How did you carry out the test for lipids?

A

I labeled a piece of brown paper as liquid and rubbed a small amount of butter on the paper. I repeated the process using a few drops of water on a piece of paper labeled water. I then left both pieces of paper to dry. Lipids produce a permanent stain on the paper while water dries out.

75
Q

How did you carry out the test for protein?

A

I dissolved protein in water and added sodium hydroxide until the solution cleared. I then added a few drops of copper sulfate which is bluebut. As a control I added sodium hydroxide and biuret solution to water. If the solution turns a violet colour then protein is present but if the protein is not present the colour remains blue.,

BIOLOGY LC (2 decks)

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