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Food Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Why are nutrients essential?

A

As a source of energy
To make chemicals needed for metabolic reactions
As raw materials for the growth and repair of structures in an organism

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2
Q

What 6 common elements are found in food?

A

Oxygen, Hydrogen, Carbon, Nitrogen, Sulphur and Phosphorus

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3
Q

What four elements make up over 99% of the mass and atoms present in organisms?

A

Carbon, Hydrogen, Oxygen and Nitrogen

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4
Q

What are compounds made from carbon called?

A

Organic compounds

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5
Q

What are the five elements present in dissolved salts?

A

Sodium, Chlorine, Magnesium, Calcium, Potassium

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6
Q

Apart from what elements are minerals?

A

Apart from carbon, hydrogen and oxygen, the rest are minerals

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7
Q

What are the three trace elements?

A

Iron, Zinc, Copper

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8
Q

What are biomolecules?

A

Chemicals made inside a living thing

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9
Q

What do biomolecules contain?

A

Carbon and are also called biochemicals

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10
Q

What are the four major types of biomolecules?

A

Carbohydrates, Lipids, Vitamins and Proteins

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11
Q

What elements make up carbohydrates?

A

Carbon, hydrogen, Oxygen

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12
Q

What is the chemical formula of carbohydrates?

A

Cx(h2O)y where x = y

[always twice as much hydrogen as oxygen]

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13
Q

What are monosaccharides?

A

Consist of one single sugar unit and are the smallest units of carbohydrates
They are sweet to taste and soluble in water

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14
Q

What is a sugar unit?

A

Ring of carbon atoms

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15
Q

Give two examples of monosaccharides?

A

Glucose and Fructose

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16
Q

What is glucose and where is it found

A

An example of a monosaccharide, Organisms get their energy, found in fruit sweets, chocolate and in plants it’s made during photosynthesis

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17
Q

What is fructose?

A

Sweeter than glucose + found in fruit

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18
Q

What is a disaccharide?

A

Two monosaccharides joined together

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19
Q

Give examples of disaccharides

A

Sucrose, Maltose, Lactose

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20
Q

What is sucrose?

A

Glucose and fructose [table sugar]

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21
Q

What is maltose?

A

glucose + glucose molecules [barley]

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22
Q

What is lactose?

A

Glucose and galactose [milk]

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23
Q

What are polysaccharides?

A

Many monosaccharides linked together

Insoluble or only slightly soluble

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24
Q

Give examples of polysaccharides?

A

Starch, cellulose, Glycogen

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25
Q

What is starch?

A

Polysaccharide Carbohydrate stored by plants. Long chains of glucose molecules and is easily digested bc glucose molecules are arranged in line

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26
Q

Give sources of starch

A

Rice, potatoes, flour, bread and pasta

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27
Q

What is cellulose?

A

A structural carbohydrate in plants. Consists of long chains of glucose molecule cross bonding between chains.

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28
Q

Due to the bonding of cellulose, what features does it have

A

More difficult to break down [digest] than starch which is why it is used as a fibre in diet. Fibre stimulates peristalsis
Very strong, used in cell walls of plants

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29
Q

Sources of cellulose

A

Paper and cotton

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30
Q

What is glycogen?

A

It’s a carbohydrate stored by animals. Made of many glucose molecules more branched. Mostly stored in liver and muscles

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31
Q

What are sources of carbohydrates?

A

Bread, potatoes, rice, sugars, fruits

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32
Q

What is the structural role of carbohydrates?

A

Cellulose used to from plant cell walls

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33
Q

What is the metabolic role of carbohydrates

A

Broken down to release energy in respiration [also glucose in photosynthesis]

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34
Q

What are the elements present in lipids?

A

Carbon, hydrogen and oxygen

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35
Q

What are fats?

A

Lipids that are solid at room temperature

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36
Q

What are oils?

A

Lipids that are liquid at room temperature

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37
Q

What are the smallest lipids made up of?

A

One molecule of glycerol linked to three fatty acid molecules

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38
Q

What are phospholipids

A

They are fat-like substances where one of the fatty acids is replaced by a phosphate group

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39
Q

Give sources of lipids

A

Butter, oils, margarine, cream

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40
Q

What is the structural role of lipids?

A

Stores energy
Insulation - stored lipids insulate [fat under skin] and protect organs [fat around heart and kidneys]
Lipids combine with phosphorus to form phospholipids = important in structure of cell membrane

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41
Q

What is the metabolic role of lipids?

A

Broken down to release energy in respiration

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42
Q

What are the elements present in protein?

A

Carbon, hydrogen, oxygen and nitrogen [sometimes sulfur and phosphorus]

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43
Q

What are proteins compose of?

A

Amino acids

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44
Q

What is a bond between amino acids called?

A

Peptide bond

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45
Q

What is a peptide?

A

Small number of amino acids

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46
Q

What is a polypeptide?

A

Has more than 20 amino acids

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47
Q

What is a protein?

A

It’s a long polypeptide [200 amino acids]

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48
Q

What does protein function depend on?

A

Amino acid sequence

Way in which proteins are folded to take up 3D shapes

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49
Q

What are fibrous proteins?

A

Show little or no folding, strong + tough eg, keratin in hair and nails

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50
Q

What are globular proteins?

A

Show lots of folding, from round shapes eg, enzymes

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51
Q

Sources of protein?

A

Red meat, fish, eggs

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52
Q

Are amino acids stored in the body?

A

No, surplus amino acids we taken to the live and converted into urea, which is a toxic wast product. This is known as deamination. Urea is carried by the blood to the kidneys and here it becomes part of urine and is excreted

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53
Q

What reagent is used for testing for glucose [reducing sugar]

A

Benedicts solution

54
Q

What are the negative and positive results of testing for a reducing sugar?

A

Negative - blue

Positive - red

55
Q

What is the reagent used to test for starch?

A

Iodine

56
Q

What are the positive and negative results of testing for starch?

A

Negative - red/yellow

Positive - blue/black

57
Q

What is the reagent used for fat?

A

Brown paper

58
Q

What are the positive and negative results of fat?

A

Negative - no stain

Positive - permanent translucent stain

59
Q

What regent is used to test for protein?

A

Sodium hydroxide + copper sulfate

60
Q

What are the positive and negative results of testing for protein?

A

Negative - blue

Positive - purple/violet

61
Q

What are vitamins?

A

They are complex carbon-based substances that the body cannot make

62
Q

Give an example of a fat-soluble and its function

A

Vitamin D - strong bones + teeth

63
Q

What occurs when there is a efficient of vitamin d

A

Rickets
Osteomalacia in adults
Weak, deformed bones

64
Q

Sources of vitamin d

A

Dairy, sunshine

65
Q

Give an example of a water soluble vitamin and give its function

A

Vitamin c - makes connective tissue + keeps healthy

66
Q

What occurs when there is a deficiency of vitamin c?

A

Scurvy

67
Q

Sources of vitamin c?

A

Citrus fruits

68
Q

What is the structural role of proteins?

A

Keratin found in hair

69
Q

What is the metabolic role or proteins?

A

Enzymes, some hormones and antibodies

70
Q

What is the metabolic role of vitamin c?

A

Forms connective tissue + bones and teeth

71
Q

What is the metabolic role of vitamin d?

A

Helps absorb calcium for bones and teeth

72
Q

What are anabolic reactions and give an example

A

They convert smaller molecules into larger ones. They require energy and enzymes eg, photosynthesis, plants get energy from sun and use it to convert co2 and water into glucose.

73
Q

What are catabolic reactions and give an example

A

A complex molecule is broken down into simpler ones, require energy and enzymes eg, respiration. A complex molecule such as glucose is broken down to simpler molecules which releases energy

74
Q

Name two minerals that are needed for plants, where is it found and why do they need it

A

Calcium - salts absorbed from soil and it helps bind cell walls together
Magnesium - salts absorbers from soil and it forms part of structure of chlorophyll

75
Q

Name two minerals that are needed in animals?

A

Calcium - milk, cheese - forms strong bones and teeth

Iron - meat, green vegetables - part of structure of haemoglobin

76
Q

Why is water essential to life?

A

The liquid in which all metabolic reactions take place
Basis for transport systems in organisms
Environment in which many organisms live

77
Q

What are the importances of water?

A 
Component of cytoplasm and body fluids 
Good solvent 
Participates in chemical reactions 
Movement through membranes 
Good absorber of heat
78
Q

Water is a component of cytoplasm and body fluids

A

Water is mainly found in cytoplasm which is the liquid that surrounds the nucleus in a cell. In humans 1/3 of the body’s water is found outside cells. Some of this is in the form of tissue fluid, which surrounds all body cells and the rest forms plasma

79
Q

How is water a good solvent?

A

It’s able to dissolve a wide range of molecules which allows chemical reactions to take place in water
Also allows many molecules to be dissolved in water for transport

80
Q

How does water participate in chemical reactions?

A

Biochemical reactions - condensation reactions, hydrolysis reactions, photosynthesis and respiration

81
Q

What are condensation reactions?

A

Smaller molecules join to form a larger molecules with the loss of a water molecule eg, formation of maltose from two glucose molecules

82
Q

What are hydrolysis reactions?

A

Where a molecule gains water and is broken down to form smaller molecules eg, amino acids

83
Q

What is photosynthesis in relation to water chemical reactions

A

Where water is broken down to supply hydrogen and oxygens

84
Q

What is respiration in relation to chemical relations in water

A

Respiration - water is formed as an end product

85
Q

How does water allow the movement through membranes?

A

Water can easily pass in or out through biological membranes. When cells absorb large amounts of water they become swollen. If cells loose water they shrivel up and lose their shape. The loss of shape = serious results for the function of the cell.

86
Q

Give examples on how the loss of a shape of a cell can have serious impacts on both an animal and plant

A

Animal - red blood cells lose shape, they absorb and carry less oxygen
Plants - overall plant may lose shape [wilting]

87
Q

How is water a good absorber of heat?

A

It is slow to heat up and slow to cool down. This means that the oceans and larger bodies of water have relatively stable temperatures
The high water content of organisms helps to keep temperature stable. This allows biological reactions to take place over a narrow temperature range [the speed at which biological reactions take place is very dependent on temperature]

88
Q

What is the most common value of y in the carbohydrates used for energy by human cells?

A

6

89
Q

Which carbohydrate is always found in DNA?

A

Deoxyribose

90
Q

Difference between amino acids and protein

A

Amino acids - unit of protein

Proteins - made up of amino acids

91
Q

Difference between enzymes and hormones

A

Enzymes - Protein speeds biological reactions

Hormones - a chemical messenger

92
Q

Name a polysaccharide that can be formed from glucose

A

Starch

93
Q

How do a in acids differ from a monosaccharide in terms of chemical composition

A

Contains N

94
Q

What do carbohydrates and fats have in common in terms of chemical composition

A

C H O

95
Q

How may one fat differ from another, in terms of chemical composition

A

Different fatty acids

96
Q

What is meant by a trace element?

A

Small amount is needed

97
Q

Vitamins are divided into two groups

A

Fat soluble

Water soluble

98
Q

How many common amino acids are found in protein?

A

At least 20

99
Q

What is the most common value of y in the carbohydrates used for energy by human cells?

A

6

100
Q

Which carbohydrate is always found in DNA?

A

Deoxyribose

101
Q

Difference between amino acids and protein

A

Amino acids - unit of protein

Proteins - made up of amino acids

102
Q

Difference between enzymes and hormones

A

Enzymes - Protein speeds biological reactions

Hormones - a chemical messenger

103
Q

Name a polysaccharide that can be formed from glucose

A

Starch

104
Q

How do a in acids differ from a monosaccharide in terms of chemical composition

A

Contains N

105
Q

What do carbohydrates and fats have in common in terms of chemical composition

A

C H O

106
Q

How may one fat differ from another, in terms of chemical composition

A

Different fatty acids

107
Q

What is meant by a trace element?

A

Small amount is needed

108
Q

Vitamins are divided into two groups

A

Fat soluble

Water soluble

109
Q

How many common amino acids are found in protein?

A

At least 200

110
Q

Name the substance used as a control in Benedicts test

A

Water

111
Q

How did you add a very small volume of a solution when carrying out certain routine procedures

A

Pipette

112
Q

Name a catabolic process that produces the simpler units of carbohydrates

A

Digestion

113
Q

How does a phospholipid differ from a fat?

A

Phospholipid contains glycerol and fatty acids where one of the fatty acids is replaced by a phosphate group
Fat : glycerol and three fatty acids

114
Q

Distinguish between starch and glucose

A

Starch - polysaccharide

Glucose - monosaccharide

115
Q

Distinguish between amino acids and proteins

A

Amino acids - unit of protein

Proteins - chains of amino acids

116
Q

Distinguish between cellulose and keratin

A

Cellulose - carbohydrate [found in plant cell wall]

Keratin - protein [found in human skin/hair/nails]

117
Q

Distinguish between enzymes and hormones

A

Enzymes - catalyst

Hormones - messenger

118
Q

Distinguish between biuret test and Benedicts test

A

Buiret - test for protein [blue to violet]

Benedicts - test for reducing sugar [blue to red]

119
Q

Distinguish between fats and oils

A

Fats - solid lipids at room temperature

Oils - liquid lipids at room temperature

120
Q
  • name a monosaccharide
  • give the formula
  • name a polysaccharide that can be formed from the monosaccharide named above
A
  • glucose
  • c6h12o6
  • starch
121
Q

What do carbohydrates and fats have in common in terms of chemical composition

A

Both have C, O and H

122
Q

How may one fat differ from another in terms of chemical composition?

A

Different fatty acids

123
Q

What is a triglyceride?

A

Glycerol and three fatty acids

124
Q

Example of a catholic reaction IN A CELL

A

Respiration

125
Q

Example of an anabolic IN A CELL

A

Photosynthesis

126
Q

A person who has suffered from constipation may be advised to inc the amount of cereal in their diet, why?

A

Contains fibre which stimulates peristalsis [also absorbs water] which allows for faster digestive transit

127
Q

In carbohydrates, which two elements are in the ratio 2:1?

A

Hydrogen and oxygen

128
Q

Safety precaution for reducing sugar experiment

A

Heat but do not boil

129
Q

Is energy release a feature of anabolic or catabolic reactions?

A

Catabolic

130
Q

For which purpose did you use biuret solution?

A

To test for protein

131
Q

For what purpose did you use brown paper?

A

To test for fats

132
Q

How was the glucose soltuion heated?

A

Using a water bath

Biology (36 decks)

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