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HUN 200 Exam 3 > Lab Final Exam > Flashcards

Lab Final Exam Flashcards

1
Q

Steps of the scientific method

A

Observation, hypothesis, experiment, analysis, and

conclusion

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2
Q

Independent Variable

A

variable that is manipulated

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3
Q

Dependent Variable

A

Variable that is measured

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4
Q

5 FACTORS TO ANALYZE 24 RECALL

A
  1. Weight
  2. Height
  3. Gender
  4. Activity
  5. Age
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5
Q

Macronutrients

A

Carbs, Lipids, Proteins

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6
Q

micronutrients

A

Minerals and vitamins

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7
Q

Acceptable macronutrients distribution range

A
  • Carbs: 45-65%
  • Protein: 10-35%
  • Fats: 20%-35%
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8
Q

Magnification

A

Is the ratio of the apparent size of the object as seen
through the microscope (image size) to the real-life side of the
object.

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9
Q

Resolution

A

the ability of the microscope to distinguish as separate

and distinct objects that lie in close proximity.

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10
Q

Human cells hierarchy

A

cells —> tissues —> organs —> organ system

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11
Q

Prokaryotic cells

A

single-celled organism (lacks membrane-bound

nuclei & membrane organelles)

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12
Q

eukaryotic cells

A

single or multi-celled organism

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13
Q

Animal cells are

A

Surrounded by cell membrane

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14
Q

Plasma membrane

A

double-layer structure and has 2 main components: phospholipids and protein

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15
Q

Cytoplasm

A

inside the cell membrane & contains cell organelles that are vital to functionality.

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16
Q

Nucleus

A

largest organelle & contains cells genetic material & controls cells activity.

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17
Q

Mitochondria

A

catabolic organelle where carbs, lipids, & proteins are broken down by cellular respiration to produce energy aka ATP.

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18
Q

Plant cells differ from…

A

animals b/c of their rigid cell walls that

surround plasma membrane & has chloroplast and water-filled vacuoles

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19
Q

G.I TRACT

A
  • The body prepares foods for ABSORBTION through DIGESTION
  • Food enters the GI tract through the LUMEN (inside of the hollow
    tube)
  • Food gets broken down into the smallest units: amino acids,
    simple sugars, fatty acids to get absorbed by INTESTINAL
    EPITHELIAL CELLS.
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20
Q

UPPER GI TRACT

A

mouth, esophagus, and stomach

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21
Q

LOWER GI TRACT

A

small intestine, large intestine, and anus(butthole)

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22
Q

IMPORTANT ORGANS FOR DIGESTION

A

pancreas, liver, and gallbladder.

23
Q

Small intestine

A

The main site for digestion, includes the duodenum,

jejunum, and ileum. The inner wall is covered in villi for absorption.

24
Q

Amylose

A

The scientific name for starch.

25
Q

Amylase

A

An enzyme that breaks down starch into disaccharides called maltose. If the enzyme is
exposed to extreme heat and acid it will be denatured.

26
Q

Buffers

A

Used to help stabilize PH

27
Q

Mouth pH

A

Neutral.

28
Q

Stomach pH

A

Very acidic, pH of 2.

29
Q

Small intestine pH

A

Alkaline.

30
Q

Lipids are broken down into..

A

glycerol and fatty acids.

31
Q

Chyme

A

an acidic fluid leaves the stomach to go into the small intestine.
Pancreas then releases pancreatic juices.

32
Q

Lipase

A

the enzyme that hydrolyzes (breaks down) fats.

33
Q

Lingual lipase

A

in salivary glands and can initiate digestion.

34
Q

Bile

A

used to emulsify fats and is released by the gallbladder.

35
Q

Litmus

A

alkaline solution that turns from blue to pink if acid is

detected.

36
Q

Protein composition

A

A polypeptide chain of 1 or more strands of amino acids.

37
Q

Gene

A

a stretch of DNA that provides a blueprint for the og structure
of a polypeptide.

38
Q

Codon (3 letters)

A

inside mRNA nucleotide sequence which corresponds

to an amino acid.

39
Q

Peptide bond

A

Helps form proteins by linking amino acids together

40
Q

Stomach acid

A

denatures proteins and opens their structure to allow

enzymes to attack.

41
Q

Trypsin, chymotrypsin, and carboxypeptidases

A

pancreatic

protein-digesting enzymes.

42
Q

Pepsin

A

works in the stomach, the inactive form is pepsinogen,
activated by stomach acid and helps break down protein into
polypeptide bonds & amino acids.

43
Q

Proteases

A

enzymes found in the small intestine

44
Q

Antioxidants

A

get rid of ROS and capture Radicals. Used to protect LDL

from oxidation

45
Q

Free radicals

A

a molecule with one or more unpaired electron

46
Q

How antioxidants work to fight free radicals

A

donating one or more

electrons to stop the chain reaction

47
Q

Food sources of antioxidants

A

color pigments in fruits and veggies

48
Q

Carotenoids

A

Antioxidant pigments that are yellow, orange, and red.

49
Q

Chlorophylls

A

Antioxidant that is green.

50
Q

Beta-carotene

A

AKA Vitamin A, is found in carrots.

51
Q

Body mass

A

2 types, essential & non-essential, adipose or fat that

lines our organs

52
Q

Fat-free mass

A

everything else.

53
Q

Intestinal Microflora

A

bacteria produce nutrients like short-chain

fatty acids, some B- vitamins, and vitamin K.

HUN 200 Exam 3 (5 decks)

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