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Food 2.0 Flashcards

1
Q

What are the main elements of protein?

A

Carbon, Hydrogen, Oxygen, Nitrogen

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2
Q

What smaller amounts of elements are found in protein?

A

Sulfur (S), Phosphorus (P)

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3
Q

What are proteins made of?

A

Amino acids joined together.

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4
Q

What is a peptide bond?

A

The bond between amino acids.

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5
Q

What is the smallest unit of protein?

A

Amino acids.

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6
Q

How many common amino acids are found in proteins?

A

20 amino acids.

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7
Q

How many amino acids do peptides have?

A

Less than 20 amino acids.

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8
Q

How many amino acids do polypeptides have?

A

More than 20 amino acids.

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9
Q

How many amino acids do proteins have?

A

At least 200 amino acids and folded.

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10
Q

What are fibrous proteins?

A

Proteins that have little or no folding.

Examples include Myosin and Keratin.

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11
Q

What are globular proteins?

A

Proteins that have lots of folding.

Examples include Albumin and enzymes.

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12
Q

What are some sources of protein?

A

Milk, Eggs, Chicken, Beans.

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13
Q

What is deamination?

A

Excess amino acids are taken to the liver and converted into urea.

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14
Q

Why are vitamins needed?

A

In small amounts to prevent diseases.

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15
Q

Can vitamins be made by the body?

A

No.

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16
Q

What is the use of Vitamin C?

A

Used for growth of connective tissue in skin and blood vessels.

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17
Q

What is the deficiency disease associated with Vitamin C?

A

Scurvy.

Symptoms include soft gums, loose teeth, and slow healing of wounds.

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18
Q

What are sources of Vitamin C?

A

Citrus fruits, such as oranges, and vegetables.

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19
Q

Is Vitamin C fat-soluble or water-soluble?

A

Water-soluble.

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20
Q

What is the use of Vitamin D?

A

Used for the uptake of calcium, healthy bones, and teeth.

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21
Q

What is the deficiency disease associated with Vitamin D?

A

Rickets in children.

Symptoms include soft and bended bones.

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22
Q

What are sources of Vitamin D?

A

Liver, Milk, Egg yolk, Fish oil (e.g., cod liver oil).

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23
Q

Is Vitamin D water-soluble or fat-soluble?

A

Fat-soluble.

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24
Q

What are the functions of water?

A

Makes up the bulk of cells, acts as a solvent, involved in chemical reactions (metabolism), and is a good absorber of heat.

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25
What is metabolism?
The sum of all chemical reactions that occur in the living cells of an organism.
26
What is the metabolic role of carbohydrates and lipids?
Both are broken down during respiration to provide energy.
27
What is the metabolic role of protein?
Used as enzymes to control reactions and as antibodies to fight infection.
28
What is the metabolic role of Vitamin C?
Helps wounds to heal, which is an essential part of the immune system.
29
What are anabolic reactions?
Reactions that use energy to convert smaller molecules into larger molecules. ## Footnote Examples include the formation of muscle from amino acids and photosynthesis.
30
What are catabolic reactions?
Reactions that use energy to break down large molecules into smaller molecules, releasing energy. ## Footnote Examples include digestion of food and respiration.
31
Is energy release anabolic or catabolic?
Catabolic.
32
What is the structural role of carbohydrates?
Cellulose is used to form plant cell walls.
33
What is the structural role of lipids?
Component of membranes.
34
What is the structural role of proteins?
Component of hair, nails, and muscles.
35
What is the structural role of Vitamin C?
Formation of connective tissue, e.g., skin and ligaments.
36
What are the main reasons why food is required?
Energy and growth.
37
What are nutrients?
Chemical substances present in food that are used by an organism.
38
What is nutrition?
The way an organism obtains and uses food.
39
What are nutrients used for?
Energy, to make chemicals needed for cell metabolism, growth, and repair.
40
What are common elements in food?
Carbon, Hydrogen, Oxygen, Nitrogen, Phosphorus, Sulfur.
41
What elements are present as dissolved salts?
Sodium, Magnesium, Chlorine, Potassium, Calcium.
42
What are trace elements?
Elements only found and needed in small amounts in a living thing.
43
What are elements present in trace amounts?
Iron (Fe), Copper (Cu), Zinc (Zn).
44
What are biomolecules?
Chemicals that are made inside of living things.
45
What are the major biomolecules present in food?
Carbohydrates, Lipids, Proteins, Vitamins, Minerals, and Water.
46
What is the function of carbohydrates?
Energy.
47
What are sources of carbohydrates?
Bread, potatoes, rice, pasta, sugars, fruits, sweets, cakes.
48
What are monosaccharides?
Made up of a single sugar unit, sweet and water-soluble.
49
What are examples of monosaccharides?
Glucose, Fructose.
50
What are disaccharides?
Made up of two monosaccharides joined together, sweet and soluble.
51
What are examples of disaccharides?
Sucrose (table sugar), Maltose (germinating seeds), Lactose (milk).
52
What are polysaccharides?
Made up of many monosaccharides joined together, insoluble or slightly soluble.
53
What are examples of polysaccharides?
Starch (rice and potatoes), Cellulose (forms plant cell walls), Glycogen (stores carbs).
54
What is a storage polysaccharide in animals?
Glycogen.
55
What are the elements of lipids?
Carbon, Hydrogen, Oxygen.
56
What are fats?
Lipids that are solid at room temperature.
57
What are oils?
Lipids that are liquid at room temperature.
58
What is a phospholipid?
When one fatty acid is replaced with a phosphate group.
59
What is the structure of a triglyceride?
Glycerol + 3 fatty acids.
60
What is the structure of a phospholipid?
Glycerol, 2 fatty acids + phosphate group.
61
What are sources of lipids?
Margarine, Butter, Lard, Fat off meat.
62
What is the approximate percentage of water in a human cell?
72%.
63
What is the source and use of Calcium (Ca) in plants?
Source: Salts. Use: Binds cell walls together.
64
What is the source and use of Magnesium (Mg) in plants?
Source: Salts. Use: To form chlorophyll.
65
What is the source and use of Calcium (Ca) in animals?
Source: Milk & cheese. Use: Forms bones and teeth.
66
What is the source and use of Iron (Fe) in animals?
Source: Red meat & green vegetables. Use: Helps form hemoglobin.
67
What is the general structure of carbohydrates?
Cx(H2O)y.
68
What carbohydrate is found in DNA?
Deoxyribose.
69
What is the metallic element in hemoglobin?
Iron (Fe).
70
What is needed to test for starch?
Iodine solution and starch dissolved in water.
71
What color is iodine before testing?
Red/orange.
72
What color does iodine turn if starch is present?
Blue/black.
73
What is needed to test for a reducing sugar?
Benedict's reagent and glucose in water.
74
What color is Benedict's reagent before testing?
Blue.
75
What color does Benedict's solution turn if sugar is present?
Brick red.
76
What experiment needs heat (do not boil)?
Reducing sugars.
77
What is needed to test for fat?
Brown paper and butter.
78
What happens if fat is present?
It leaves a permanent translucent stain on brown paper.
79
What is needed to test for protein?
Egg white in water and Biuret reagent.
80
What color does Biuret turn if protein is present?
Purple.
81
What color does Biuret stay if no protein is present?
Blue.
82
Give a role of a named mineral required by the human body.
Name: Calcium. Role: Forms bones and teeth.
83
Give a role of a named mineral other than calcium that is required by plants.
Name: Magnesium. Role: Forms chlorophyll.
84
Why is protein needed in the diet?
Growth and repair.
85
Where would you find phospholipids in human cells?
Cell membranes.
86
What is the formula for glucose?
C6H12O6.
87
What is the metallic element present in chlorophyll?
Magnesium.
88
In carbohydrates, which two elements are in the ratio 2:1?
Hydrogen and Oxygen.
89
What is a balanced diet?
Amounts of each food type necessary for health.
90
What are two reasons why a balanced diet may vary?
Age and gender.

LC biology (46 decks)

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