Food & Diet F4

Question 1

What are the 7 food groups?

Answer 1

Carbohydrates 
Protein
Lipids
Water
Vitamins & Minerals
Fibre

Question 2

What is the name of the test for STARCH?

Answer 2

Starch Test

Question 3

What is the name of the test for SUGAR?

Answer 3

Benedict’s Test

Question 4

What is the name of the test for PROTEIN?

Answer 4

Biuret Test

Question 5

What is the name of the test for FATS / LIPIDS?

Answer 5

Ethanol

Question 6

Method of STARCH TEST

Answer 6

Add iodine solution to food

Question 7

Method of BENEDICT’S TEST

Answer 7

Add Benedict’s solution to food and HEAT in water bath

Question 8

Method of BIURET TEST

Answer 8

Add Sodium Hydroxide to food solution then Copper Sulfate and shake

Question 9

Method for ETHANOL test

Answer 9

Mix fat with ethanol to dissolve some of it and add to water

Question 10

Colour change for STARCH TEST

Answer 10

Yellow / Brown to BLUE / BLACK

Question 11

Colour change for BENEDICT’S TEST

Answer 11

Blue to BRICK RED PRECIPITATE

Question 12

Colour change for BIURET TEST

Answer 12

Blue to PURPLE

Question 13

Colour change for ETHANOL test

Answer 13

Clear to FORM WHITE EMULSION

Question 14

What are the three BIOLOGICAL MOLECULES?

Answer 14

Carbohydrates, Proteins, Fats

Question 15

What is a SIMPLE CARBOHYDRATE?

Answer 15

Sugar:

• Glucose
• Lactose

Question 16

What is a COMPLEX CARBOHYDRATE?

Answer 16

In ANIMALS:
- Glycogen

In PLANTS:

• Cellulose
• Starch

Question 17

What are CARBOHYDRATES composed of?

Answer 17

Carbon, Oxygen, Hydrogen

Question 18

What is a PROTEIN?

Answer 18

A long chain of AMINO ACIDS

Question 19

What are PROTEINS composed of?

Answer 19

Carbon, Oxygen, Hydrogen, NITROGEN (always)

Question 20

How many AMINO ACIDS does a protein have?

Answer 20

20

Question 21

What are some FOODS rich in PROTEIN?

Answer 21

• Fish
• Beans
• Egg white

Question 22

What are FATS / LIPIDS broken down into?

Answer 22

Fatty acids & glycerol

Question 23

What are some FOODS high in FAT?

Answer 23

• Bacon
• Lard
• Dairy products

Question 24

OBESITY

Answer 24

Taking in too much energy

Question 25

HEART DISEASE & STROKES

Answer 25

Build up of fatty substances in the walls of the artery

Question 26

DIABETES TYPE 2

Answer 26

Poor diet so body is unable to control blood sugar levels efficiently

Question 27

What is the method to measure energy content of crisps?

Answer 27

1. 20cm^3 water to test tube 2. Record water temp. 3. Weigh half of crisp 4. Crisp on mounted needle 5. Light crisp on Bunsen, hold under tube until completely burned 6. Record max. temp of water after burning 7. Repeat twice with same type of crisp

Question 28

3 factors to keep the same:

Answer 28

Test tube, mounted needle & type of food.

Question 29

Why is energy likely to be an underestimation?

Answer 29

Some energy is lost to surrounding air and not transferred to the water.

Question 30

How could accuracy be improved?

Answer 30

Hold crisp as close to test tube as possible and burn away from windows.

Question 31

LACTOSE

Answer 31

- soluble | - fast acting source of energy

Question 32

STARCH

Answer 32

- very important to human diet - broken down to glucose in digestion - slow release of energy

Question 33

CELLULOSE

Answer 33

- found in cell walls - can’t be digested by humans - adds bulk to food

Question 34

GLYCOGEN

Answer 34

- how animals store carbohydrates - made of chains of glucose molecules - used when sugar reserves are low

Question 35

PROTEIN

Answer 35

- growth & repair | - when carbohydrates and fats are low

Question 36

FATS / LIPIDS

Answer 36

- excellent energy storage | - provides double the energy than the other 2