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biology > Human nutrition-Biological molecules,food tests, balanced diet > Flashcards

Human nutrition-Biological molecules,food tests, balanced diet Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

what are biological molecules

A

biological molecules are things such as carbs, lipids and proteins. They are long complex molecules made of smaller units.

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2
Q

what are carbs made of

A

simple sugars such as maltose or glucose .

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3
Q

name 2 large, complex carbs

A

starch and glycogen

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4
Q

what smaller unit is starch made out of

A

maltose (and other simple sugars such as glucose)

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5
Q

What elements make up carb molecules

A

CHO

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6
Q

What are proteins made of

A

amino acids

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7
Q

what elements made up amino acids

A

CHON

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8
Q

What are lipids

A

fats and oils

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9
Q

what are lipids made up of

A

lipids are made up of fatty acids and GLYCEROL

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10
Q

what elements make up lipids

A

CHO

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11
Q

what do carbs provide in a diet

A

energy

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12
Q

why are proteins needed in a diet

A

needed for growth and tissue repair

and to provide energy in emergencies

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13
Q

what do lipids provide in a diet

A

provide insulation and provide energy

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14
Q

what is fibre needed in a diet

A

to aid the movement of food through the body for excretion

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15
Q

why do we need water in a diet

A

to stay hydrated and to replace water loss through sweating, urinatating etc

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16
Q

what are the different mineral ions we need in a diet and what do we need them for

A

calcium-to help made bones and teeth

iron-to help make haemoglonib for healthy blood

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17
Q

why are the different types of vitamins we need in our diets

A

vitamin A
vitamin C
Vitamin D

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18
Q

what does vitamin D help with

A

calcium absorption

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19
Q

what does vitamin C help with

A

prvention of scurvy

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20
Q

what does vitamin A help with

A

vision and helps to keep skin and hair healthy

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21
Q

give and example of proteins

A

chicken, pork

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22
Q

give an example of carbs

A

pasta and rice

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23
Q

give an example of lipids

A

butter and oily fish

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24
Q

give an example of food that contain iron

A

red meat, spinach

25
Q

give an example of a food that has vitamin a in

A

Liver

26
Q

give an example of a food that has vitamin c in

A

oranges

27
Q

give and example of a food that has vitamin d in

A

eggs

28
Q

what an example of fibre

A

fruit, wholemeal bread

29
Q

calcium example?

A

milk

30
Q

what can the Benedict’s test be used for

A

TO FIND GLUCOSE -SUGAR

31
Q

what can iodine solution be used to find

A

TO FIND STARCH- CARBS

32
Q

what can emulsion test be used to find

A

TO FIND LIPIDS-FATS

33
Q

what can the biuret test be used to find

A

TO FIND PROTEINS

34
Q

what is the test for starch and can you explain it

A

the test for starch is the iodine solution test

  1. get a small crushed up sample of you food and put it on a tile
  2. place a few drops 2-3 of iodine solution onto you sample
  3. if starch present it will be blue-black, if not if will stay brown yellow
35
Q

what is the test for lipids and can you explain it

A

the test for lipids is the emulsion test

1.crush up a food sample and put it into a test tube that is half filled with ethanol
2.shake the test tube to dissolve the food into the ethanol
4.pour the mixture into a test tube half filled with water
4.if fair is present it will go white
if not present it will be clear

36
Q

what is the test for protein and can you explain it

A

the test for proteins in the biuret test

1.put 2cm3 of food sample into test tube
2.add 2cm3 of sodium hydroxide
3.add 2cm3 of copper sulphate solution
4.shake and leave 1 min
5.if protein present will go purple
if not will be dark blue

37
Q

whats the test for sugars and can you explain it

A

the test for sugar is the Benedict’s test

  1. 2cm3 into a test tube
  2. add 2cm3 of benedicts solution
  3. place in a water bath for 3 mins
  4. if sugar present brick red, if not clear blue
38
Q

what does the amount of energy needed for a person depend on

A
  • their age
  • their activity levels
  • if they are pregnant
39
Q

How do carbs, protein and get broken down into simple sugars,fatty acids and amino acids?

A

By digestive enzymes

40
Q

Why do bigger molecules get broken down into the smaller molecules?

A

In order to pass through the walls of the digestive system

41
Q

what enzymes convert starch to maltose to glucose

A

starch—–> enzyme amylase maltose

maltose—>enzyme maltease—-> glucose

42
Q

what enzyme coverts proteins into amino acids

A

protease

43
Q

what enzyme convert lipids to fatty acids/ glycerol

A

lipase

44
Q

what is the function of bile

A

bile emulsifies (breaks down) fats ingto ti y droplets to make digestion faster. Bile also neutralises hydrochloric acid which in the stomach

45
Q

where is bile produced

A

liver

46
Q

how does food move through the gut

A

by peristalsis

47
Q

what is peristalsis

A

peristalsis is the squeezing action of muscle tissues within the alimentary canal which move food through the gut

48
Q

where is bile stored

A

gall bladder

49
Q

where is bile used

A

small intestine

50
Q

where is the enzyme amylase produced

A

in the salivary glands in the mouth

51
Q

what do the large intestine do

A

store execss water from food

52
Q

what do the small intestine do

A

absorb nutrients and produces protease, amylase and lipase

53
Q

whats the difference between excretion and egestion

A

excretion is the removal of metabolic waste where as egestion is the removal of undigested food

54
Q

what are faeces stored and expelled

A

stored in the colon rectum

expelled through the anus

55
Q

what is ingestion

A

the taking in of food from the mouth

56
Q

what is chemical digestion

A

the breakdown of food using chemicals such as enzyme

57
Q

what is mechanical digestion

A

the breakdown of food using movement such as chewing

58
Q

whats malnutrition

A

malnutrition refers to a poor diet

biology (6 decks)

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