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Biology > Food ⭐️ > Flashcards

Food ⭐️ Flashcards

1
Q

Importance of food

A
  1. Source of energy
  2. To make chemicals needed for metabolic reactions
  3. Raw materials for the growth and repair of structures in the organism
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2
Q

Common elements

A

Carbon, Hydrogen, Oxygen, Nitrogen, Phosphorus, Sulfur

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3
Q

Salt elements

A

Sodium, Magnesium, Chlorine, Potassium, Calcium

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4
Q

Trace elements

A

Iron, Copper, Zinc

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5
Q

Carb elements and ratio

A

Carbon, Hydrogen, Oxygen
Cx(H2O)y

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6
Q

Carb types

A

Monosaccharides
Disaccharides
Polysaccharides

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7
Q

Monosaccharides

A

Single sugar units
Simple
Sweet and soluble

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8
Q

Monosaccharides examples

A

Glucose + Fructose

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9
Q

Glucose

A

Main energy molecule
Made by photosynthesis
Sweets, chocolate, fruit, soft drinks

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10
Q

Fructose

A

Same formula as Glucose, but atoms arranged differently
Much sweeter than Glucose
Fruits

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11
Q

Disaccharides

A

2 sugar units
Sweet and water soluble

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12
Q

Disaccharides ex

A

Maltose + Sucrose

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13
Q

Maltose

A

2 glucose molecules joined together
Found in germinating seeds

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14
Q

Sucrose

A

Glucose joined to Fructose
Table sugar

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15
Q

Polysaccharides

A

Many sugar units
Not seeet and insoluble in water
Very large molecules of many monosaccharides

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16
Q

Starch

A

Also called Amylose
Many glucose molecules together
Carb stored by plants
Easily digested
Bread potatoes rice and pasta

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17
Q

Cellulose

A

Many glucose molecules together
Cross bonding
Very strong (cell walls)
Very difficult to digest (roughage)

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18
Q

Glycogen

A

Complex polysaccharide
Large number of glucose molecules arranged in branched chains
Animals store in livers and muscles

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19
Q

Carb structural role

A

Cellulose forms plant cell walls

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20
Q

Carb Metabolic role

A

Glucose is broken down in respiration to release energy

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21
Q

Carb sources

A

Bread, pasta, rice, potatoes, sugars, sweets, cakes

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22
Q

Lipids (fats + oils) elements

A

Carbon, Hydrogen, Oxygen

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23
Q

Lipids structure

A

Triglycerides and Phospholipids

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24
Q

Triglycerides

A

1 glycerol, 3 fatty acids

25
Q

Phospholipids

A

1 glycerol, 2 fatty acids, 1 phosphate
Lipids combined with phosphorus

26
Q

Lipids sources

A

Butter, oils, margarine, cream, fried food

27
Q

Lipids structural role

A

Important for energy (more the carbs)
Heat insulation and protection of organs
Combine with proteins to form lipoproteins
Combine with phosphorus to form phospholipids

28
Q

Lipids metabolic role

A

Broken down in resporation for energy

29
Q

Proteins elements

A

Carbon, hydrogen, oxygen, nitrogen

30
Q

Proteins structure

A

Amino acids

31
Q

Peptide bond

A

Bond between amino acids and

32
Q

< 20 amino acids

A

Peptide

33
Q

20 + amino acids

A

Polypeptide

34
Q

200+ amino acids

A

Protein

35
Q

Fibrous proteins

A

Little or no folding
Form long fibres
Strong
Ex. Keratin

36
Q

Globular proteins

A

Lots of folding
Form rounded shapes
Ex. Egg white, enzymes

37
Q

Protein sources

A

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

38
Q

Protein structural role

A

Fibrous proteins such as Keratin are found in skin and hair
Myosin is found in muscle

39
Q

Protein metabolic role

A

Used as enzymes to control reactions
Form antibodies to fight infection
Regulate body reactions

40
Q

Vitamins

A

Complex carbon baded substances that the body cannot make

41
Q

Water vs Fat soluble vitamins

A

Water = Vitamin C
Fat = Vitamin D

42
Q

Vitamin C sources

A

Vegetables, fruit (citrus)

43
Q

Vitamin C metabolic role

A

Formation of connective tissue
Growth and maintenance of bones
Wound healing
Immune system functionality

44
Q

Vitamin C deficiency

A

Scurvy:
Poor skin healing, bleeding under skin, bleeding gums, loose teeth

45
Q

Vitamin D sources

A

Liver, fish oils, milk, egg yolk

46
Q

Vitamin D metabolic role

A

Healthy bone and tooth formation

47
Q

Vitamin D deficiency

A

Rickets/Osteomalacia:
Weak, deformed bones that break easily

48
Q

Minerals roles

A

Form rigid bone structures
Make soft body parts (muscles)
Form salts in cell and body fluids
Form biomolecules

49
Q

2 plant minerals

A

Magnesium, salts in soils, helps form chlorophyll
Calciym, salts in soils, helps cell walls to attach to eachother

50
Q

2 animal minerals

A

Iron, liver meat green veg, helps form haemoglobin
Calcium, milk cheese dairy, helps form bones and teeth

51
Q

Water in plants and animals

A

60% human, 90% plants

52
Q

Water importance

A

Good solvent
Participates in chemical reactions
Movement through membranes
Good heat absorber
Component of cytoplasm and bodily fluid

53
Q

Anabolic reactions

A

Convert smaller molecules into larger molecules

54
Q

Catabolic reactions

A

Convert larger molecules into smaller molecules

55
Q

Test for reducing sugar

A
  • Dissolve glucose in a test tube
  • Add an equal volume of Benedicts solution (BLUE)
  • In another tube, add equal numbers of water and Benedicts (CONRTOL)
  • If reducing sugar present, turns (RED)
  • If not, stays blue
56
Q

Test for starch

A
  • Add Iodine solution to some starch dissolved in water (RED-YELLOW)
  • Add Iodine solution to water (CONTROL)
  • If starch present, turns (BLUE-BLACK/PURPLE)
  • If not, stays red-yellow
57
Q

Test for lipid

A
  • Put butter or cooking oil on brown paper
  • Put water on brown paper (CONTROL)
  • Leave to dry
  • Lipid = stain
58
Q

Test for protein

A
  • Dissolve a soluble protein (egg white, milk) in water
  • Add Sodium Hydroxide (COLOURLESS) until solution is clear
  • Add dilute Copper Sulfate (BLUE)
  • Add same ingredients to just water (no protein)
  • If protein present, (PURPLE-VIOLET)
  • If not, blue

Biology (6 decks)

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