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Biology (Marc) > Nutrition > Flashcards

Nutrition Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

What is the word equation for photosynthesis?

A

Water + carbon dioxide (+ light energy) —> glucose + oxygen

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2
Q

What is the balanced symbol equation for photosynthesis?

A

6CO2 + 6H2O —> 6O2 + C6H12O6

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3
Q

What is a limiting factor?

A
  • Factor in a reaction which is in shortest supply

- Lack of this factor is the reason why the rate of reaction no longer increases

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4
Q

What are the limiting factors of photosynthesis?

A
  • Carbon dioxide
  • Light intensity
  • Temperature
  • Increasing any of the above will increase the rate of photosynthesis until another factor
    becomes limiting
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5
Q

Why is the rate of photosynthesis low in the morning?

A
  • Temperature is the limiting factor
  • Low temperatures inhibit enzyme activity
  • Carbon dioxide levels are high
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6
Q

Why is the rate of photosynthesis high at midday?

A
  • High temperature maximises enzyme activity

- Carbon dioxide is the limiting factor as it’s in the shortest supply

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7
Q

How is the leaf adapted for its role?

A
  • Waxy cuticle
  • Upper epidermis
  • Palisade mesophyll
  • Air spaces in spongy mesophyll
  • Xylem
  • Guard cells
  • Stomata
  • Thin and broad (large surface area)
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8
Q

The function of waxy cuticle

A

prevents evaporation of water and stops pathogen entry

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9
Q

The function of Upper epidermis

A

transparent to allow light to enter the leaf

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10
Q

The function of Palisade mesophyll

A

contains lots of chloroplasts for photosynthesis

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11
Q

The function of Air spaces in spongy mesophyll

A

to allow gases to diffuse

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12
Q

The function of Xylem

A

allows entry of water and mineral ions by transpiration stream

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13
Q

The function of Guard cells

A

control opening and closure of stomata

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14
Q

The function of stomata

A

allow carbon dioxide to enter, oxygen and water to leave

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15
Q

What does the plant use glucose for?

A
  • Making cellulose cell walls
  • Making proteins and DNA
  • Making starch for storage
  • Making sucrose for transport
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16
Q

Use and deficiency symptom of nitrate

A

Making amino acids and proteins; Stunted growth

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17
Q

Use and deficiency symptom of magnesium

A

Making chlorophyll; Yellow leaves

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18
Q

Protein: role, food rich in protein

A

Growth and repair of muscles; Meat, fish, eggs, cheese

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19
Q

Carbohydrates: role, food rich in carbohydrates

A 
Source of energy
Glucose - fruits and vegetables
Lactose - milk 
Sucrose - table sugar
Starch (insoluble) - potato, rice, wheat
Glycogen - meat
Cellulose - plant cell walls
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20
Q

Lipids: role, food rich in lipids

A

Insulation and longterm energy store

Butter, cheese

21
Q

Role of water?

A

Supports chemical reactions inside cells

22
Q

Fibre: role, food rich in fibre

A

Prevents constipation

Vegetables

23
Q

Calcium: role, food rich in calcium

A

Strong teeth and bones

Milk, cheese

24
Q

Iron: role, food rich in iron

A

Healthy blood

Red meat

25
Q

Vitamin A: role, food rich in vitamin a

A

Good vision

Fish liver oils, butter, carrots

26
Q

Vitamin C: role, food rich in vitamin c

A

Sticks together cells lining the mouth

Lemons, oranges

27
Q

Vitamin D: role, food rich in vitamin d

A

Strong bones

Fish liver oils, made by skin in sunlight

28
Q

How do energy requirements vary with activity levels?

A

Age - older people need less food than young people as activity levels are lower
Pregnant women need more food, iron, and calcium to support growing baby

29
Q

Why is food needed?

A
  • For growth and repair of tissues
  • Fight disease
  • Supply fuel needed to release energy
30
Q

What is digestion?

A
  • The break down of large, insoluble molecules into small, soluble ones
  • For absorption through the wall of the small intestine
31
Q

What is mechanical digestion?

A
  • Physical breakdown of food

- E.g. Teeth chew food, muscles in stomach churn food

32
Q

What is chemical digestion?

A

Enzymes act as biological catalysts and break down large, insoluble molecules into small,
soluble ones

33
Q

Where is bile made, stored, and released into?

A

Liver, gall bladder, small intestine

34
Q

What is the role of bile?

A

Emulsifies - breaks down large lipid droplets into small ones to increase the surface area
Neutralises hydrochloric acid

35
Q

What is the role of hydrochloric acid (HCl)?

A

Kills pathogens

36
Q

What is the role of the stomach?

A
  • Contains HCl to kill pathogens (chemical digestion)

- Muscular walls churn food (mechanical digestion)

37
Q

How does digestion start in the mouth?

A
  • Mechanical breakdown of food by teeth
  • Amylase released
  • digests starch into glucose
38
Q

What is peristalsis?

A
  • Contraction and relaxation of circular and longitudinal muscles which push food along the gut
39
Q

What is the role of maltase?

A

To digest maltose into glucose

40
Q

What is role of amylase?

A

To digest starch into maltose

41
Q

What is the role of lipase?

A

To digest lipids into fatty acids and glycerol

42
Q

What is the role of protease?

A

To digest proteins into amino acids

43
Q

Where is amylase made?

A

Salivary glands, small intestine, pancreas

44
Q

Where is lipase made?

A

Pancreas, small intestine

45
Q

Where is protease made?

A

Pancreas, small intestine, stomach

46
Q

How is the small intestine adapted for its function?

A
  • Large surface area provided by villi and microvilli
  • Lots of capillaries
  • Thin wall - short diffusion distance
  • Lacteals - absorption of fats
47
Q

What is ingestion?

A

When food enters the mouth

48
Q

What is excretion?

A

The removal of waste products of metabolism

49
Q

What is absorption?

A

The movement of soluble food through the wall of the small intestine into the blood stream

Biology (Marc) (22 decks)

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