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Biology (Mona) > Food (Biomolecules) > Flashcards

Food (Biomolecules) Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

3 functions of food

A

provide energy
growth of new cells and repair of damaged cells
make molecules that control metabolism

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2
Q

what does food need to provide energy for? 2

A

metabolism and production of heat

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3
Q

what is growth of new cells needed for?

A

for continuity

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4
Q

2 molecules that control metabolism

A

enzymes

hormones

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5
Q

6 common elements in food

A 
carbon
hydrogen
oxygen
nitrogen
phosphorous
sulfur
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6
Q

5 elements present in dissolved salts

A 
sodium
clorine
potassium
calcium
magnesium
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7
Q

3 trace elements in food

A

iron
copper
zinc

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8
Q

6 biomolecular components of a balanced diet

A 
carbohydrates
proteins
lipids 
vitamins
minerals
water
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9
Q

biomolecules

A

molecules found in living organisms

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10
Q

2 types of carbohydrates

A

sugars and starches

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11
Q

component elements of carbohydrates

A

carbon, oxygen and hydrogen

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12
Q

formula for carbohydrates

A

Cx(H2O)y

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13
Q

glucose formula

A

C6H12O6

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14
Q

ratio of hydrogen:oxygen in carbohydrates

A

2H:1O

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15
Q

the smallest unit of a carbohydrate

A

saccharide

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16
Q

monosaccharide

A

one sugar unit

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17
Q

disaccharide

A

two sugar units linked together

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18
Q

polysaccharide

A

many sugar units linked together

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19
Q

use of monosaccharides

A

in respiration for the release of energy

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20
Q

2 examples of monosaccharides

A

glucose

fructose

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21
Q

are monosaccharides reducing sugars?

A

yes, all are

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22
Q

use of disaccharides

A

broken down easily to monosaccharides and used for the release of energy

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23
Q

3 common disaccharides

A

sucrose
lactose
maltose

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24
Q

where do you find sucrose

A

table sugar

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25
Q

where do you find lactose

A

in milk

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26
Q

where do you find maltose

A

formed during the breakdown of strach

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27
Q

sucrose is made of

A

glucose and fructose

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28
Q

lactose is made of

A

glucose and galactose

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29
Q

maltose is made of

A

2 glucoses

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30
Q

2 functions of polysaccharides

A

to store energy

used as structural material

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31
Q

2 polysaccharides that store energy

A

starch

glycogen

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32
Q

2 polysaccharides used as structural material

A

cellulose/chitin

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33
Q

what is starch made of

A

long chains of glucose molecules, folded and packed into starch grains

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34
Q

function of starch

A

stores energy in plants

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35
Q

3 sources of starch

A

potatoes
bread
rice

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36
Q

what is glycogen made of

A

made of long chain of glucose molecules

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37
Q

function of glycogen

A

stores energy in animals

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38
Q

what is the other name of glycogen

A

animal starch

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39
Q

where is glycogen found 2

A

liver and muscle

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40
Q

what is cellulose made of?

A

many long chains of glucose molecules

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41
Q

structural function of cellulose

A

forms cell wall in plants

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42
Q

function of cell wall

A

gives shape and strength to the cell

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43
Q

can humans digest cellulose

A

no

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44
Q

why is cellulose important in our diet

A

as roughage as fibre

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45
Q

function of fibre

A

fibre adds bulk to the waste in the gut and stimulates peristalsis
helps to empty the gut faster

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46
Q

what does lack of roughage do

A

causes constipation

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47
Q

2 places where chitin is stored

A

found in the exoskeleton of arthropods

in the cell wall of fungi

48
Q

composition of protein

A

carbon
hyrogen
oxygen
nitrogen

49
Q

what can some proteins also contain

A

sulphur and other elements

50
Q

units of protein

A

amino acids

51
Q

how many commonly occuring amino acids found in proteins

A

20

52
Q

how do amino acids form a proetin

A

they are joined in chains by peptide bonds

53
Q

peptide

A

chain of less than 20 amino acids

54
Q

polypeptide

A

chain of more than 20 amino acids

55
Q

are proteins polypeptides

A

yes

56
Q

what differs different proteins

A

the number and sequence of amino acids

57
Q

sources of protein

A

eggs

soya beans

58
Q

5 functions of protein

A 
cell membranes
enzymes and hormones
haemoglobin 
antibodies
muscle,skin etc.
59
Q

denaturing

A

change in structure with a loss of water

60
Q

denaturation of protein

A

an irreversible change in the structure of a protein, so that it can no longer function

61
Q

3 ways you can denature a protein

A

strong heat
pH too high or low
organic solvents

62
Q

can plants store protein

A

yes

63
Q

where do plants store protein

A

eg.in stem and root tubers

64
Q

can animals store protein

A

no

65
Q

what happens to excess protein in animals?

A

broken down in the liver and converted into urea

deamination

66
Q

3 types of lipids

A

fats, oils, waxes

67
Q

composition of lipids (elements)

A

carbon, hydrogen, oxygen

68
Q

composition of lipids

A

one glycerol and 3 fatty acids

69
Q

what are lipids called

A

tryglyceride

70
Q

fats

A

lipids that are solid at room temperature

71
Q

oils

A

lipids that are liquid at room temperature

72
Q

phospholipids

A

lipids where one of the fatty acids is replaced by a phosphate group

73
Q

3 sources of lipids

A

oil, nuts, avocado

74
Q

functions of lipids

A 
release and storage of energy
formation of cell membranes 
forms adipose tissue under the skin
protection of internal organs
formation of vitamin D
sebum prevents dry and cracking of skin 
forms some hormones 
wax is used as waterproofing material in plants and animals
75
Q

what are vitamins

A

complex organic compounds found in very small quantities in natural food

76
Q

do vitamins have energy value

A

they have no energy value but are essential for the good health of the body

77
Q

what makes vitamins?

A

plants make vitamins, but animals must get them in their food

78
Q

1 fat soluble vitamin

A

D

79
Q

main sources of vitamin D

A

egg yolk, milk, action of sunlight on lipid in skin

80
Q

function of vitamin D

A

to absorb calcium from intestines into the blood

81
Q

2 deficiency diseases of vitamin D

A

rickets in children

osteomalacia in adults

82
Q

water soluble vitamin

A

Vitamin C

83
Q

main sources of Vitamin C

A

citrus fruits
berries
green vegetables

84
Q

function of Vitamin C

A

formation of skin, gums, bones, blood vessels

85
Q

deficiency diseases of Vitamin C

A

scurvy

86
Q

2 symptoms of scurvy

A

bleeding gums

slow wound healing

87
Q

structural role of carbohydrate

A

cellulose in cell wall

88
Q

structural role of proteins

A

fibrous
keratin in hair
myosin in muscle
collagen in skin

89
Q

structural roles of lipids

A

phospholipids in cell

protective layer around organs eg.kidneys

90
Q

metabolic roles of carbohydrates 2

A

release of energy (eg.glucose)

storage of energy (starch (plants) glycogen (animals))

91
Q

metabolic roles of proteins 2

A

formation of enzymes (control all metabolic activity)

formation of some hormones (eg.insulin)

92
Q

metabolic role of vitamin c

A

needed for the formation of the skin, bone, cartilage, gums and lining of blood vessels

93
Q

minerals

A

inorganic chemicals

94
Q

note on energy of minerals

A

have no energy value but are need in small amounts, essential for good health

95
Q

4 functions of minerals in living organisms

A

form rigid body structures eg. calcium in bones and cell walls
form soft body tissues eg. nitrogen and sulphur in muscles
form cell and body fluids eg. sodium in blood plasma
formation of pigments eg.iron in haemoglobin

96
Q

2 animal minerals

A

calcium and iron

97
Q

sources of calcium

A

milk

hard water

98
Q

functions of calcium

A

bone and tooth formation

99
Q

calcium deficiency symptoms

A

poor bone growth

rickets

100
Q

sources of iron

A

liver, red meat, spinach

101
Q

functions of iron

A

forms part of haemoglobin

102
Q

deficiency of iron

A

anaemia (not enough haemoglobin)

103
Q

2 plant minerals

A

calcium

magnesium

104
Q

sources of calcium plants

A

absorbed from soil

105
Q

functions of calcium plants

A

forms middle lamella between cell walls

106
Q

deficiency of calcium plants

A

death of growing tips

107
Q

sources of magnesium

A

absorbed from soil

108
Q

function of magnesium

A

forms part of chlorophyll

109
Q

magnesium deficiency

A

yellow leaves

110
Q

7 importances of water in living organisms

A 
good solvent
chemical reactions
turgor
moves easily in and out of cells
absorbs energy
strong cohesion
major component of cytoplasm and body fluids
111
Q

explain water as a good solvent

A

in chemical reactions in the cytoplasm and a transport medium in blood, lymph, xylem and phloem

112
Q

explain how water takes place in chemical reactions

A

in photosynthesis, water provides hydrogen to make carbohydrates

113
Q

how does water give turgor

A

non woody (herbaceus) plants need h2o for turgor to support the plant or else the plant wilts

114
Q

explain how water moves easily in and out of cells is important

A

allows substances dissolved in water to move in and out of cells

115
Q

explain how water can absorb energy is important

A

it takes a lot of energy to heat it up (high specific heat capacity) heats up slowly, cools down slowly. high water content allows for stable temperature in an organism

116
Q

explain strong cohesion of water

A

the upward movement of h2o in plants is helped by strong cohesion (attraction) of h2o molecules

Biology (Mona) (38 decks)

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