Food

Question 0

What is our food made of

Answer 0

Carbohydrates
Fats
Protein
Vitamins
Minerals
Water

Question 1

Why do I need food?

Answer 1

To give us energy 
To protect against disease 
To keep us warm
For growth
For repair of body cells

Question 2

Food needed

Answer 2

Energy growth repair protection against disease

Question 3

5 mature nutrients

Answer 3

Carbohydrates fats protein vitamins minerals

Question 4

Carbohydrates

Answer 4

Sugars starch fibre

Question 5

Vitamin c

Answer 5

Citrus fruits healthy skin and gums

Question 6

Vitamin d

Answer 6

Milk strong healthy bones

Question 7

Calcium

Answer 7

Milk healthy Bon

Question 8

To test for starch

Answer 8

Use iodine on bread turns form black to blue brown

Question 9

To test for glucose

Answer 9

Add benedicts solution to lucozade heat it turns from blue to brick red

Question 10

To test for protein

Answer 10

Add copper sulfate and sodium hydroxide to meat.turns from blue to violet

Question 11

To test for fat

Answer 11

Put brown paper onto oil a translucent dot appears

Question 12

Convert chemical energy to food to heat energy

Answer 12

Burn a crisp and it heats a test tube of water

Question 13

Iron

Answer 13

Liver and cabbage make red blood cells

Question 14

Balanced diet

Answer 14

Right amount of nutrients to stay healthy must have the 5major nutrients and water

Question 15

Large intestine

Answer 15

Passes water back to the blood

Question 16

Small intestine

Answer 16

Food molecules are absorbed into the bloodstream here

Question 17

Liver

Answer 17

Makes bile to break down fats

Question 18

Stomach

Answer 18

Stores food and mixes it with digestive juices

Question 19

Chemical digestion

Answer 19

Enzyme use

Question 20

Enzyme

Answer 20

Protein that can speed up a chemical reaction without being used up in the reaction

Question 21

Enzyme substrate product

Answer 21

Amylase starch maltose

Question 22

Show action of amylase on starch

Answer 22

Two test tubes (A has starch ) (B has starch and amylase) heated at 37 degrees. Test for starch using iodine and for reducing sugar using benedict’s solution .A turns black in iodine and stays blue in benedict’s .B remains brown in iodine and turns brick red in benedict’s