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old GCSE Biology > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Define photosynthesis

A

The process by which plants make carbohydrates from raw materials, using energy from light.

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2
Q

Describe photosynthesis

A
  1. Light energy is absorbed by chlorophyll
  2. Absorbed light energy is used to convert CO2 from the air and water from the soil into a sugar called glucose
  3. Oxygen is released as a by-product.
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3
Q

Give the word equation for photosynthesis

A

Carbon dioxide + water -> (light) (chlorophyll) -> glucose + oxygen

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4
Q

Give the symbol equation for photosynthesis

A

6CO2 + 6H2O -> (light) (chlorophyll) -> C6H12O6 + 6O2

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5
Q

What is glucose used for

A
  • some is used for respiration

- some is converted into starch (storage form)

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6
Q

Describe how light intensity affects photosynthesis

A

At first, as light intensity increases the rate of photosynthesis also increases as light energy is needed for photosynthesis. However, the rate then plateaus due to other limiting factors.

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7
Q

Describe how CO2 concentration affects rate of photosynthesis

A

As CO2 conc increases, rate of photosynthesis also increases as CO2 is one of the reactants in photosynthesis. However, the rate then plateaus due to other limiting factors.

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8
Q

Describe how temperature affects rate of photosynthesis

A

At a low temperature, enzymes do not have enough KE to complete photosynthesis so rate will be low. Post the optimum temperature, enzymes become denature so photosynthesis rate will be low.

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9
Q

Describe the waxy cuticle of a leaf.

A

Waterproof layer that protects the leaf

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10
Q

Describe the upper epidermis of a cell.

A

Transparent layer used for protection

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11
Q

Describe the palisade mesophyll of a cell

A

Tightly packed layer of cells for photosynthesis

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12
Q

Describe spongy mesophyll of a cell

A

Loosely packed for efficient gas exchange

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13
Q

Describe lower epidermis of a cell

A

Contains stomata which allow entry of gas

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14
Q

Describe guard cells of a leaf

A

Cells surrounding the stomata and controlling them.

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15
Q

Give 4 adaptations of leaves.

A
  • large SA
  • thin (short diffusion distance for CO2)
  • thin waxy cuticle
  • thin transparent epidermis
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16
Q

How are mineral ions absorbed in plants?

A

Through the roots by active transport, as mineral ions are dissolved in the soil water.

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17
Q

What is the use of magnesium in plants?

A

Needed for making chlorophyll

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18
Q

Give a result of magnesium deficiency in plants

A

Leaves turning yellow

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19
Q

What are nitrates needed for in plants

A

For making amino acids

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20
Q

Give one effect of nitrate deficiency in plants.

A

Stunted growth

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21
Q

Give a cause of eutrophication

A

Overuse of nitrogen fertilisers by farmers.

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22
Q

What is eutrophication?

A

When excess nitrates/phosphates enter rivers, lakes and fields leading to the death of fish by causing over bloom of algae, depleting oxygen.

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23
Q

Give the method for observing evolution of oxygen in a plant.

A
  1. Place pondweed in a beaker of water underneath an upturned funnel
  2. Fill a boiling tube with water and place it over the end of the funnel
  3. As oxygen is produced, bubbles of gas will collect in the boiling tube and displace the water.
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24
Q

How to test for presence of oxygen

A

Hold glowing splint near test tube to see if it relights.

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25
Q

How can you increase/decrease CO2 concentration in water?

A

Increase: add sodium bicarbonate
Decrease: add sodium hydroxide

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26
Q

Give one way of changing amount of chlorophyll in a plant for an investigation

A

Use a variegated plant- green leaves = chlorophyll, white leaves = no chlorophyll

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27
Q

Give a method to investigate production of starch in a plant

A
  1. Heat a plant leaf in boiling water for 30 seconds (stops chemical reactions)
  2. Heat it in boiling ethanol for a few minutes (removes colour)
  3. Wash with water and spread onto a white tile.
  4. Add iodine solution from a dropping pipette.
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28
Q

Give the 7 components of a balanced diet

A 
Carbohydrates
Protein
Lipids
Vitamins
Minerals
Water
Dietary fibre
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29
Q

Give 3 sources of carbohydrates

A

Pasta, rice, potatoes

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30
Q

Give a function of carbohydrates

A

Source of energy

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31
Q

Give 3 sources of protein

A

Meat, fish, eggs

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32
Q

Give a function of proteins

A

growth and repair

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33
Q

Give 3 sources of lipids

A

Butter, oils, nuts

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34
Q

Give 2 functions of lipids

A
  1. Source of energy

2. In the body, lipids probide storage and insulation

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35
Q

Give 3 functions of vitamin A

A
  • good vision
  • healthy skin
  • immunity against infection
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36
Q

Give 2 sources of vitamin A

A

Milk and dairy products, such as cheese and yoghurt. Oily fish such as mackerel.

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37
Q

Give a deficiency symptom of vitamin A

A

Night blindness

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38
Q

Give 2 functions of vitamin C

A

Heal wounds, maintain healthy connective tissue

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39
Q

Give 2 sources of vitamin C

A

Citrus fruits such as oranges, lemons, limes and leafy green vegetables such as sprouts and broccoli.

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40
Q

Give and explain a deficiency result of vitamin C

A

Scurvy- bleeding of gums, loss of teeth, tiredness, muscle and joint pain.

41
Q

Give a function of vitamin D

A

To maintain healthy bones and teeth

42
Q

How can vitamin D be made?

A

Vitamin D is made when a body is exposed to sunlight

43
Q

Give 3 sources of vitamin D

A

Eggs, oily fish, margarine

44
Q

Give deficiency results of vitamin D

A

Rickets and bone pain

45
Q

Give 3 functions of calcium

A
  • maintain healthy bones and teeth
  • normal blood clotting
  • control of muscle contractions
46
Q

Give 3 sources of calcium

A

Cheese and milk, eggs, green leady vegetables such as broccoli and cabbage

47
Q

Give 3 deficiency results of calcium

A

Weak bones and teeth, poor blood clotting, muscle spasms

48
Q

Give a function of iron

A

Produce haemoglobin

49
Q

Give 4 sources of iron

A
  • liver
  • red meat
  • beans and nuts
  • dried fruits such as dried apricots
50
Q

Give and explain a deficiency result of iron

A

Anaemia, tiredness and weakness due to the lack of haemoglobin which prevents blood from carrying enough oxygen.

51
Q

How much of our body is made up of water?

A

2/3 of our body is water

52
Q

Where is water stored?

A

Water is found in the cytoplasm of cells and in body fluids like blood.

53
Q

Give 3 sources of water

A

Food, drink, metabolic processes such as aerobic respiration

54
Q

What does dietary fibre consist of?

A

Dietary fibre consists of material in food that cannot be digested, for examole cellulose from plant cell walls.

55
Q

Give 3 sources of dietary fibre

A

Fruits, vegetables, cereals

56
Q

What is the function of dietary fibre?

A

Dietary fibre provides bulk, which helps the walls of the small intestine move food and faeces along the gut.

57
Q

Give a deficiency result of dietary fibre

A

Constipation

58
Q

Give 3 factors influencing energy requirement in humans.

A
  • age
  • activity levels
  • pregnancy
59
Q

Give a way that activity levels affect energy requirement in humans.

A

People who are sedentary tend to need less energy than active people. For example, an office worker needs around 10,000 kJ/day and a manual worker would need around 15,000 kJ/day

60
Q

State the energy requirements for varying ages (0-16)

A 
0 (newborn)- 2,000 kJ
2- 5,000 kJ
6- 7,500 kJ
13 (girl)- 9,000 kJ
13 (boy)- 11,000 kJ
16 (girl)- 9,000 kJ
16 (boy)- 12,000 kJ
61
Q

The energy needs of adults — —— as they age.

A

Go down

62
Q

Why do energy requirements decrease with age?

A

As you age, there is a dhange in body composition; a decrease in lean body tissue (muscle) and an increase in fat tissue

63
Q

Describe and explain the effect of pregnancy of energy reaquirements

A

A woman’s energy requirement increases during pregnancy as she is carrying extra mass, and the greater a person’s mass, the more energy needed.

64
Q

Give the equation for energy transferred.

A

Energy transferred = mass of water (g) x 4.2 (J/kg ‘C) x temperature increase

65
Q

Give the method for a calorimetry experiment

A
  1. Pour cold water into a boiling tube and record its starting temperature
  2. Record the mass of the food sample
  3. Heat the food until it catches fire
  4. Use the flame of the food to heat the water
  5. Record the final temperature of the water
66
Q

Describe the function of the mouth

A

Where food enters the alimentary canal and digestion begins.

67
Q

Describe the function of the salivary glands

A

Produce saliva containing amylase

68
Q

Describe the function of the oesophagus

A

A muscular tube which moves ingested food to the stomach

69
Q

Describe the function of the stomach

A

produces hydrochloric acid. It kills many harmful micro-organisms that might have been swallowed along with the food. The enzymes in the stomach (protease) work best in acidic conditions – at a low pH. Protein digestion starts here.

70
Q

Describe the function of the pancreas

A

To produce digestive enzymes

71
Q

Describe the function of the liver

A

Produces bile

72
Q

Describe the function of the gall bladder

A

Stores bile before releasing it into the duodenum

73
Q

Describe the function of the duodenum

A

Where food is mixed with digestive enzymes and bile

74
Q

Describe the function of the ileum

A

Where digested food is absorbed into the blood and lymph

75
Q

Describe the function of the colon

A

Where water is reabsorbed

76
Q

Describe the function of the rectum

A

Where faeces are stored

77
Q

Describe the function of the anus

A

Where faeces leave the alimentary canal

78
Q

Define digestion

A

The breakdown od large, insoluble food molecules into small, water soluble molecules

79
Q

What is ingestion?

A

When food enters the digestive system through the mouth.

80
Q

Describe and explain peristalsis

A

Peristalsis js the contraction if fhe circular and longitudinal muscles, which reduce the diameter and length of the gut when contracting. This helps food mobe through the digestive system

81
Q

Give 2 examples of mechanical digestion

A

Chewing in the mouth, churning in the stomach

82
Q

Define chemical digestion

A

Digestion that involves enzymes

83
Q

Salivary amylase

A

Produced in= salivary glands
used in= mouth
Substrate= starch
End-product= maltose

84
Q

Pancreatic amylase

A

Produced in = pancreas
Used in = small intestine
Substrate = starch
End product = maltose

85
Q

Maltase

A

Produced in = small intestine
Used in= small intestine
Substrate = maltose
End-product = glucose

86
Q

Protease

A

Produced in = small intestine and pancreas
Used in = stomach and small intestine
Substrate = protein
End-product = amino acids

87
Q

Lipase

A

Production = pancreas
Used in = small intestine
Substrate = lipids
End product = fatty acids + glycerol

88
Q

Where is bile produced and stored?

A

Bile is produced in the liver and stored in the gall bladder

89
Q

Where is bile used and why?

A

Bile is used in the small intestine (duodenum) because enzymes in the small intestine work best at alkaline conditions

90
Q

Give 2 functions of bile

A
  1. Neutralises stomach acid, providing alkaline conditions needed in the small intestine
  2. Emulsifies fats, providing a larger SA for enzymes
91
Q

Define absorption

A

The movement of digested food molecules through the wall of the intestine into the blood or lymph

92
Q

What are villi?

A

Finger-like projections that increase the SA of the small intestine.

93
Q

Give and explain 4 adaptations of villi.

A
  1. Walls one cell thick- short distance for absorption by diffusion and active transport
  2. Network of blood capillaries- transport glucose and amino acids away from small intestine in the blood
  3. Large SA
  4. Lacteal (internal structure)- transports fatty acids and glycerol away from the small intestine
94
Q

Define assimilation and give 2 examples

A

The movement of digested food molecules into the cells in the body where they are used.

  • glucose for respiration
  • amino acids to build new proteins
95
Q

Give 3 functions of the liver

A
  1. Converts glucose into glycogen
  2. Converts amino acids into proteins
  3. Deamination
96
Q

Describe deamination

A

The removal of the nitrogen containing part of amino acids to for urea, and the release of energy from the remainder of the amino acid.

97
Q

Give 3 components of faeces

A
  1. Bacteria (living and dead)
  2. Cells from the lining of the gut
  3. Indigestible substances (eg cellulose)
98
Q

Define egestion

A

When faeces pass out of the body through the anis.

old GCSE Biology (35 decks)

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