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Biology > Food CH3 > Flashcards

Food CH3 Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Nutrition

A

The way in which an organism obtains and uses food.

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2
Q

Nutrients

A

The substances in food that are used by organisms.

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3
Q

What are nutrients necessary for

A

Growth and repair
energy
metabolic reactions

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4
Q

How many elements are food mainly made of

A

14
Apart from hydrogen, carbon and oxygen, they are called minerals.

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5
Q

6 Common elements

A

Carbon
Hydrogen
Oxygen
Nitrogen
Phosphorus
Sulfur

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6
Q

Dissolved salts

A

Sodium
Magnesium
Chlorine
Pottassium
Calcium

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7
Q

Trace elements

A

Iron
Copper
Zinc

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8
Q

Biomolecules

A

Chemicals made inside a living thing

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9
Q

4 biomolecules in food

A

Carbohydrates
Lipids
Proteins
Vitamins

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10
Q

Elements in carbohydrates

A

Carbon,
Hydrogen
Oxygen

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11
Q

Element ratio for carbohydrates

A

Cx(H2O)y

(twice as much hydrofen as oxygen or carbon)

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12
Q

Types of carbohydrates

A

Monosaccharides
Disaccharides
Polysaccharides

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13
Q

Monosaccharides

A

-Single sugar unit
-Smallest type of carbohydrate
-Sweet taste and soluble in water

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14
Q

Examples of monosaccharides

A

Glucose - found in sweets, fruits and made by plants
Fructose - found in fruits

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15
Q

Disaccharides

A

-Made of two sugar units joined together
-Sweet tasting and soluble in water

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16
Q

Examples of disaccharides

A

Maltose - found in germinating seeds (2glucose molecules)
Sucrose - table sugar (a glucose joined to a fructose)

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17
Q

Polysaccharides

A

-Made of many sugar units ( often thousands )
-Insoluble or slightly in water
-not sweet tasting

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18
Q

Examples of polysaccharides

A

Starch
cellulose
glycogen

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19
Q

Starch

A

-Made of many glucose molecules joined together
-Is the carb stored by plants
-easily digested as only two chemical bonds must be broken to release glucose

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20
Q

Cellulose

A

-Made of many glucose molecules joined together by cross-bonding
-very strong
-difficult to digest

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21
Q

Glycogen

A

-Made of large numbers of glucose arranged in branch chains
-Animals store glycogen in their livers and muscles.

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22
Q

Sources of carbohydrates

A

Bread, pasta, rice, potatoes, sugars, fruits, sweets, cakes

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23
Q

structural role of carbohydrates

A

Cellulose used to form plant cell walls

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24
Q

Metabolic role of carbohydrates

A

Glucose broken down in respiration to release energy

glucose made in photosynthesis

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25
Q

Lipids

A

Fats and oils

26
Q

Fats

A

Lipids solid at room temp

27
Q

oils

A

lipids liquid at room temo

28
Q

Elements of lipids

A

Carbon, hydrogen, oxygen

29
Q

Structure of lipids

A

1 molecule of glycerol linked to 3 fatty acid molecules (triglycerides)

30
Q

Phospholipids

A

fat-like substances, in which one of the fatty acids is replaced by a phosphate group or has a phosphate group added to it.
Key component of cell membranes

31
Q

Source of lipids

A

Butter oils margarine cream fat on meats dried food

32
Q

Structural role of lipids

A

Heat insulation + protection of organs

Energy stores in planta and animals

Combine with phosphorus (phospholipids) and proteins (lipoproteins0 to form cell membrane.

33
Q

Metabolic role of lipids

A

Can be broken down in respiration to release energy

34
Q

Elements in proteins

A

carbon, hydrogen, oxygen nitrogen
(sometimes small amts of sulfur, phosphorus and other elements.)

35
Q

Structure of proteins

A

-Composed of amino acids
-amino acids are joined together by peptide bonds.

36
Q

How many types of amino acids are there

A
37
Q

peptide

A

less than 20 amino acids

38
Q

polypeptide

A

more than 20 amino acids

39
Q

protein folding

A

Determines how a protein will work
- fibrous and globular

40
Q

Fibrous proteins

A

Little or no folding, are strong and tough
eg keratin in hair nails and feathers.

41
Q

Globular proteins

A

Lots of folding and form rounded shapes
eg. egg whites (albumin)
enzymes

42
Q

What does incorrect protein folding cause

A

prions- eg BSE in cattle and CJD in humans

43
Q

Sources of proteins

A

Meat, fish, eggs, milk, nuts, peas, beans

44
Q

what happens to excess amino acids

A

Our body does not store amino acids.
Excess amino acids are converted to urea in the liver in a process called deamination

45
Q

How is urea transported

A

Urea is carried in the blood to the kidneys and excreted in urine.

46
Q

Structural role of proteins

A

-Fibrous proteins eg keratin is found in skin and hair
-Myosin found in muslces

47
Q

Metabolic role of proteins

A

-Used as enzymes to control reaction
- Form antibodies to fight infection
- Hormones regulate body reactions.

48
Q

Vitamin c

A

Water soluble vitamin

49
Q

Sources of vitamin c

A

veg, fresh fruit, limes, guava, peppers, grapefruit

50
Q

Metabolic role of vitamin c

A
  • Forms connective tissue, bones and teeth, and is involved in wound healing and the immune system.
51
Q

Deficiency in vitamin c

A

Scurvy - bleeding gums, loose teeth, poor skin healing, bleeding under the skin

52
Q

Vitamin d

A

Fat soluble vitamin

53
Q

Sources vitamin d

A

Fish oils, liver, milk, egg yolk, made when uv light shines on skin

54
Q

Metabolic role of vitamin d

A
  • Helps absorb calcium from intestine
  • Needed for healthy bones and teeth
55
Q

Deficiency in vitamin d

A

Rickets / osteomalacia - weak deformed bones that break easily

56
Q

Name two minerals plants need, why and where they get it

A

magnesium- salts in the soil, helps form chlorophyll

calcium - salts in the soil, holds cell walls together

57
Q

Name two minerals animals need, why and where they get it

A

Iron- liver, meat, green veg, helps form haemoglobin

Calcium- milk, cheese Dairy, Helps form bones and teeth

58
Q

5 reasons why water is important

A
  1. Component of cytoplasm, tissue fluid and blood plasma
  2. good slovent, allows chemical reactions to take place and transports materials.
  3. Participates in chemical reactions

4.Moves in and out of cells to give them the correct shape

  1. A good absorber of heat, provides a stable temperature for living things and their reactions
59
Q

Anabolic reaction

A

Uses energy to convert smaller molecules to larger molecules
eg. formation of muscle from amino acids
photosynthesis - cellulose made from co2 and glucose

60
Q

Catabolic reactions

A

Releases energy whe a larger molecule is broken down into smaller ones

61
Q
A

Biology (8 decks)

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