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Bio removes > food and nutrition > Flashcards

food and nutrition Flashcards

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Biology 101 flashcards
1
Q

elements present in carbohydrates

A

carbon, hydrogen, oxyegn

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2
Q

large molecules of carbohydrates

A

starch, glycogen

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3
Q

small units of carbohydrates

A

glucose, maltose molecules from simple sugars

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4
Q

elements present in proteins

A

carbon, nitrogen, hydrogen, oxygen

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5
Q

small units of proteins

A

amino acids

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6
Q

elements present in lipids

A

carbon, hydrogen and oxygen

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7
Q

small units of lipids

A

fatty acids and glycerol

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8
Q

what are lipids

A

fats and oils

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9
Q

test for glucose

A

1) Add bandicoots reagent (which is blue) to a sample and heat it
2) Make sure the solution doesn’t boil. If the test is positive it will form a coloured precipitate
3) The colour of the precipitate changes from blue-green-yellow-orange-brick red
4) The higher the concentration of glucose, the further the colour change goes- you can use this to compare the amount go glucose in different solutions

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10
Q

test for starch

A

add iodine, if starch is present, observe the colour change from browny/orange to blue/black

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11
Q

Ingestion

A

the process of taking food, drink, or another substance into the body by swallowing or absorbing it

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12
Q

Digestion

A

The break down of large, insoluble molecules into small soluble molecules.

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13
Q

Mechanical digestion

A

Breaking large pieces of food into smaller prices (teeth in mouth and stomach muscles)

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14
Q

Chemical digestion

A

Breaking large insoluble molecules by enzymes into small soluble molecules

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15
Q

Absorption

A

The process of moving molecules through the walls of the intestines into the blood.

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16
Q

Assimilation

A

The transfer of useful molecules into the body cells after they been absorbed

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17
Q

Egestion

A

Food is removed through the body

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18
Q

Mouth train

A

Starch- salivary amylase- maltose

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19
Q

Stomach train

A

Protein- protease- amino acids

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20
Q

Starch

A

In the small intestine

Pancreatic amylase- maltose

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21
Q

Maltose

A

Small intestine

Maltase- glucose

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22
Q

Protein

A

Small intestine

Protease- amino acid

23
Q

Lipids

A

Small intestine

Lipase- glycerol + 3 fatty acids

24
Q

Oesophagus

A

The muscular tube that connects the mouth and the stomach

Peristalsis occurs here

25
Q

Peristalsis

A

Waves of circular muscle contractions move the food downwards and squeezes balls of food through your gut towards the stomach.

26
Q

Why does peristalsis occur

A

Because otherwise it would get clogged up with bits of old food

27
Q

Alimentary canal

A

Runs through your body

Is another name for the gut

28
Q

Mouth

A

Salivary glands in the moth produce amylase enzyme in the saliva

Teeth break down food mechanically

29
Q

Small intestine

A

Produces protease, amylase and lipase enzymes to complete digestion

This is also where the nutritens are absorbed out of the alimentary canal to the body

30
Q

Large intestine

A

Where excess water is absorbed from the food

31
Q

Pancreas

A

Produces protease, amylase and lipase enzymes and real ease these to the small intestine

32
Q

Stomach

A

Pummels the food with its muscular walls

Produces the protease enzyme, pepsin

It produces hcl

33
Q

Why does the stomach make hcl

A

To kill bacteria

To give the right PH for the protease enzymes to work (Ph2- acidic)

34
Q

Anus

A

Egestion occurs here (removal of indigestes food and bacteria in the form of faeces)

35
Q

Rectum

A

Stores faeces

36
Q

Liver

A

Where bike is produced

37
Q

Bile

A

Produced by the liver and stored in the gall bladder before it’s released Into the small intestine

The hcl in the stomach makes the ph too acidic for enzymes in the small intestine to work properly. Bile is an alkaline which then neutralises the acid and makes conditions alkaline.

Bile also emulsified fats and breaks it into tiny droplets. This gives a much bigger surface area of fat for the enzyme lipase to work on, which makes its digestion faster

38
Q

Villi in the small intestine helps with absorption of food

A

The small intestine is adapted for absorbtion of food.

It’s very long so there’s time to break down and absorb all the food before it reaches the end

It is folded to aid absorbtion

There’s a really big surface area for absorbtion because the walls of the small intestine are covered in millions of tiny projections called Vikki

39
Q

All about villi

A

Each cell on the surface of a villus also has its own microvilli- this increase the surface area even more

Villi have a single permeable layer of surface cells and a very good blood supply to assist quick absorbtion

40
Q

Carbohydrate

A

Source- pasta, rice, sugar

Function- respiration/ releases energy

Deficiency leads to- tired

41
Q

Protein

A

Source- meats/ nuts/ fish

Function- growth/ repair/ replacement of cells

Deficiency leads to kwashiorkor/ anorexia

42
Q

Lipids (fats and oils)

A

Source- oil/ butter

Function- extra energy stores and insulation

Deficiency leads to- lack of energy

43
Q

Vitamin A

A

Source- liver and red and orange vegetables

Function- helps cells to grow and keep skin healthy, helps eyes see in poor light

Deficiency leads to- night blindness

44
Q

Vitamin C

A

Source- citrus fruits and green vegetables

Function- healthy guns

Deficiency leads to- scurvy

45
Q

Vitamin D

A

Source- sunlight and oily fish

Function- strong bones and teeth/ helps absorb calcium

Deficiency leads to- rickets

46
Q

Iron

A

Source- red meat

Function- to Male hadmoglobin in red blood cells

Defiende leads to- Anaemia

47
Q

Calcium

A

Source- milk

Function- strong teeth and bones

Deficiency- Rickets

48
Q

Water

A

Source- food and drink

Function- we need a constant supply to replace water lose through urinsting, breathing and sweating

49
Q

Dietary fibre

A

Source- leafy vegetables, cabbage

Function- it adds bulk to food so that it can be easily moved along the digestive system by peristalsis

Deficiency leads to- bowel cancer

50
Q

Enzymes

A

They are proteins, and have a specific shape which fits a substance.

They are catalysts which speed up chemical reaction, the enzyme bonds to the substrate only temporarily then a product is formed and the enzyme can be reused. The enzyme and the substance bind because they scribe sight of the enzyme has completentay shape to the substrate.

51
Q

Factors which effect enzymes

A 
Temp 
PH
Surface area 
concentration of enzyme 
Concentration of substrate
52
Q

What happens past the optimum temp

A

The active site starts to denature, the enzyme substrate complex cannot be formed and the rate of reactions falls dramatically until it stops.

53
Q

Order of processes

A 
Ingestion
Digestion 
Absorbtion
Assimilation 
Egestion

Bio removes (6 decks)

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