Food

Question 1

What are the six most commmon elements in food?

Answer 1

• Carbon
• Hydrogen
• Oxygen
• Nitrogen
• Phosporus
• Sulfur

Question 2

What five elements are present as salts in food?

Answer 2

• Na(Sodium)
• Mg(Magnesium)
• Cl(Chlorine)
• K(Potassium)
• Ca(Calcium)

Question 3

What are the three trace elements?

Answer 3

• Fe(Iron)
• Cu(Copper)
• Zn(Zinc)

Question 4

What are boimolecules?

Answer 4

Biomolecules are chemicals that are made inside a living thing

Question 5

What are the four main biomolecule types

Answer 5

• Carbohydrates
• Lipids(fats,oils)
• Proteins
• Vitamins

Question 6

What is the carbohydrate general formula?

Answer 6

C_x(H₂O)_y

(where x=y)

Question 7

What are monosachrides?They are sweet to taste and soluble in water

Answer 7

Monosachrides are the smallest carbohydrate units. They are soluble in water. The consist of a single sugar unit(essentially a ring of carbons)

Question 8

Name two monosachrides?

Answer 8

• Glucose: Common carbohydrate from which most organisms get energy. Made during photosynthesis
  
  • Fructose: Stuctural isomer of glucose. Sweeter than glucose and found in fruit

Question 9

What are disaccharides?

Answer 9

They consist of two monasaccharides joined together. They are soluble in water

Question 10

Name three common disaccharides

Answer 10

• Sucrose(table salt): glucose+glucose
• Maltose(found in germinating seeds): glucose + fructose
• Lactose(in milk): glucoes + fructose

Question 11

What are polysaccharides

Answer 11

They are many monosaccharides linked together. They are insoulbe in water

Question 12

Name three polysaccharides.

Answer 12

• Starch(amylose): Composed of branched and unbrachned chains of glucose. Carbohydrate stored by plants. Easily digested because glucoes is in a straight line
• Cellulose: Long chains of glucose with more cross bonding than starch. Plant structural carboydrate. Harder to digest. Promotes peristalis. Very strong ( suitable for cell walls)
• Glycogen: Chains of glucose molecules that are more branched than starch. Stored in liver and muscle.

Question 13

What is the test for reducing sugars

Answer 13

Question 14

What is he test for starch?

Answer 14

Question 15

What are the catabolic and anabolic roles of carbohydrates

Answer 15

• Anabolic:
  
  • Glucose is made in photsynthesis
• Catabolic
  
  • Glucose releases energy in respiration

Question 16

What are the uses of carbohydrates

Answer 16

• Store energy
• Supply energy

Question 17

What are the elements in lipids?

Answer 17

• Carbon
• Hydrogen
• Oxygen

Question 18

What is the difference between fats and oils?

Answer 18

• Fats are solid at room temperature (293.15K)
• Oils are ;iquid at room temperature (293.15K)

Question 19

What is the structure of a lipid?

Answer 19

Lipids are made of molecules called triglyceride. A triglyceride is made up of a glycerol molecule and three fatty acids.

Question 20

What is a phospholipid?

Answer 20

A phospholipid is a fat-like substance where one fatty acid is replaced by a phosphate group or has had a phosphate group added to it

Question 21

What is the test for fat?

Answer 21

[Insert image]

Question 22

What is the catabolic role of lipids

Answer 22

Release energy is respiration

Question 23

What is the strucutre of a protein?

Answer 23

1. Ammino acid
2. Peptide(less than twenty aminio acids)
3. Polypeptide(more than twenty ammino acids)
4. Protein(more than 200 amino)

Question 24

What are the elements in protein

Answer 24

• Carbon
• Hydrogen
• Oxygen
• Nitrogen

(And sometimes Sulfur, Phosphorus and other elements)

Question 25

What is the test for protein?

Answer 25

[Insert photo]

Question 26

What are the structural roles of proteins

Answer 26

• Form structures such as:
  
  • hair
  • skin
  • nails
  • muscles

(Keratin)

Question 27

What are the metabolic roles of proteins?

Answer 27

• Enzymes
• Some hormones
• Antibodies

Question 28

What are vitamins?

Answer 28

They are complex carbon based substances the body cannot make.

Question 29

Name a water soluble vitamin, a defiency associated with it and its sources.

Answer 29

• Vitamin C is water soluble(easy way to remeber which vitamin is water soluble, “C sounds like sea”)
• Lack of vitamin C causes Scury
• Found in Fruit and Vegtables(especially citritus fruit)

Question 30

What are the catabolic roles of Vitamin C

Answer 30

• To form:
  
  • Connective tissue
  • Bones
  • Teeth
• Helps:
  
  • Healing
  • The immune system

Question 31

Name a fat soluble vitamin, a defiency caused by it and it’s sources.

Answer 31

• Vitamin D is fat soluble
• Lack of it causes Rickets(in children) and Osteomalica(in adults) (a weakness in the bones)
• Liver, fish oils,milk and egg yolk are good sources. Vitamin D is also made by a reaction between ultraviolet light and chemcials the skin

Question 32

What is the metabolic role of vitamin D

Answer 32

Helps absorb calcium for the bones and teeth

Question 33

Give examples of why plants need minerals.

Answer 33

• Calcium(absorbed from the soil)to hold cell walls together
• Magnesium for chlorophyll

Question 34

Give examples of why animals need minerals

Answer 34

• Calcium(in milk and cheese) form bones and teeth
• Iron(liver and green vegtables) for haemoglobin

Question 35

Why is water important to living things

Answer 35

• Makes up the bulk of cytoplasm and is found in blood and tissue fluid
• Good solvent which allows:
  
  • cell reactions
  • transport
• Participates in chemical reactions
• moves in/out of cells giving them the correct shape
• Regulates temperature

Question 36

What is a structural role of a carbohydrate

Answer 36

Cellouse forms plant cell walls

Question 37

What are the structural roles of a lipid

Answer 37

• Insulate
• Form membranes
• Store energy