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Biology > Food and energy > Flashcards

Food and energy Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Is heat required in the glucose food test

A

Yes

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2
Q

What reagent is used in the glucose food test

A

Benedict’s

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3
Q

What is the initial colour of the solution before adding the reagent in the glucose food test

A

Blue

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4
Q

What is the final colour of the solution after adding reagent in the glucose food test

A

Brick red precipitate

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5
Q

Is heat required in the starch food test

A

No

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6
Q

What is the reagent used in the starch food test

A

Iodine

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7
Q

What is the initial colour before reagent is added in the starch food test

A

Yellow-Brown

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8
Q

What is the final colour after reagent is added in the starch food test

A

Blue-Black

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9
Q

Is heat required in the food test for protein

A

No

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10
Q

What reagent is used in the test for protein

A

Biuret

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11
Q

What was the initial colour before reagent was added in the protein food test

A

Blue

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12
Q

What was the final colour after reagent was added in the protein food test

A

Purple

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13
Q

Is heat required in the food test for fats

A

Warm

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14
Q

What reagent is used in the test for fats

A

Ethanol

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15
Q

What was the initial colour before the reagent was added in the fats food test

A

Clear

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16
Q

What was the final colour after the reagent was added in the fats food test

A

White emulsion

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17
Q

Method for the food test for glucose

A

-Add a few drops of glucose to a boiling tube
-Add a few drops of benedict’s to the boiling tube
-Heat in water bath

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18
Q

Method for starch food test

A

-Add a few drops of starch to a spotting tile
-Add a few drops of iodine to the starch

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19
Q

Method for protein food test

A

-Add a few drops of protein to a spotting tile
-Add a few drops of biuret to the protein

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20
Q

Method for fats test

A

-Add 2ml of oil to a boiling tube
-Add 2ml of ethanol to the oil
-Mix together and warm in hands
-Add some water

21
Q

What health conditions are associated with a poor diet

A

*Obesity -taking in too much energy
*Heart disease and strokes- build up of fatty substances in the walls of arteries
*Type 2 diabetes- Caused by poor diet or obesity leading to the body being unable to control blood sugar levels

22
Q

List the three important food groups

A

-Carbs
-Protein
-Fats

23
Q

What does carbs, protein and fats all have in common

A

-Carbon
-Hydrogen
-Oxygen

24
Q

What do proteins contain that carbs and fats don’t

A

Nitrogen

25
Q

2 examples of simple sugars

A

Glucose and lactose

26
Q

2 characteristics of simple sugars

A

Soluble in water
Tastes sweet

27
Q

3 examples of complex sugars

A

-cellulose
-glycogen
-starch

28
Q

Why is starch important in our diet

A

Starch is broken down into glucose during digestion and this is stored as glycogen

29
Q

What is the role of cellulose

A

Cellulose is found in plant cell walls and it adds bulk to the food allowing the muscles in the intestine wall to push the food along

30
Q

Name 3 types of food rich in simple sugars

A

Biscuits, cake, fizzy drinks

31
Q

What foods can starch be found in

A

Potatoes, rice, pasta

32
Q

Function of carbs

A

-Provide energy
-Provide energy store

33
Q

Why are proteins important in our diet

A

-Growth of cells
-Repair of cells
Only used as an energy source when carbs and fats are low

34
Q

What are proteins made up of

A

Amino acids

35
Q

What happens after the digestion of proteins in the body happens

A

Amino acids are absorbed into the blood and reassembled in our body cells into protein the body needs

36
Q

Name 3 proteins our body makes

A

*Haemoglobin- required for red blood cells
*Enzymes- required for digestion
*Antibodies- required for immunity

37
Q

Name 3 types of foods that are rich in protein

A

-Lean meat
-Beans
-Fish

38
Q

Why are fats important in the diet

A

Act as an energy store so are a source of energy

39
Q

What is produced when fats are broken down by enzymes

A

Glycerol, fatty acids

40
Q

Name 2 foods rich in fat

A

Streaky bacon and cheese

41
Q

Independent variable for burning biscuit practical

A

Type of biscuit

42
Q

Dependent variable for burning biscuit practical

A

Temperature increase of the water

43
Q

Controlled variable for bb practical

A

-Mass of biscuit
-Same vol of water
-Hold food same distance from boiling tube
-Same amount of stirring

44
Q

Method for bb practical

A

1.Measure mass of biscuit and volume of water(25ml)
2.Record initial temp of water
3.Set food alight using bunsen
4.Burn food completely and relight if it goes out
5.Hold food sample at a set distance under boiling tube
6.Stir water using stirring rod
7.Record final temp of water
8.Repeat with other food samples
9.Calculate energy content using values in the table
10.Repeat results from each group so you can repeat and take an average to ensure reliable results

45
Q

Calculation for Energy(J)

A

Mass of water(g) x rise in temp(degrees) x 4.2

46
Q

Calculation for energy in 1g (KJ/g)

A

Energy released by food sample(KJ) ÷ Mass of food sample(g)

47
Q

How is a valid test achieved

A

Only one variable is changed and all rest are kept the same

48
Q

Extra points for bb practical

A

-Use balance to weigh foods
-Measure water with measuring cylinder

49
Q

Why did the biscuits in the experiment contain less energy than the value contained in industry

A

-Not whole biscuit burnt
-Heat energy lost to atmosphere and boiling tube

Biology (6 decks)

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