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Nutrition Flashcards

1
Q
A
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2
Q

Photosynthesis equation

A

Carbon dioxide and water (light energy and chlorophyll) produces glucose and oxygen

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3
Q

Structure of leaf: cuticle

A

Reduces water loss by evaporation and acts as a barrier to the entry of bacteria and fungi

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4
Q

Structure of leaf: Upper epidermis

A

Has no chloroplast so maximum light can enter into main cells

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5
Q

Structure of leaf: Lower epidermis

A

Has many holes called stomata which allows the exchange of oxygen and carbon dioxide

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6
Q

Structure of leaf: Guard cells

A

Change their shape to open and close stomata

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7
Q

Structure of leaf: Palisade cells

A

Are long narrow cells containing many chloroplat hence maximum photosynthesis happens in these cells

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8
Q

Structure of leaf: Spongy cells

A

Are loosely packed round cells containing few chloroplast which carry out photosynthesis

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9
Q

Structure of leaf: air spaces

A

Found in between spongy cells allow diffusion of gases in and out of mesophyll cells

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10
Q

Structure of leaf: xylem

A

Transports water and minerals ions to the leaf cell from the roots

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11
Q

Structure of leaf: Phloem

A

Transports products of photosynthesis such as sugar from the leaf cells to different parts of the plant

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12
Q

Adaptation of leaf: (6)

A

Leaf is broad and flat shape offers a large surface area for the absorption of light.
No chloroplast in the upper epidermis allowing maximum light to pass through to the palisade cells.
More chloroplast are present on the palisade cells than spongy cells as they are the main photosynthesis cells and spongy cells form the main gas exchange surface of the leaf.
Large number of stomata present on the lower epidermis for the exchange of carbon dioxide and oxygen with the air outside.
Most leaves are thin so that carbon dioxide has to travel only to short distance to reach the mesophyll cells.
Branching network of veins provides a good water supply to the photosynthesizing cells.

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13
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14
Q

Factor affecting the rate of photosynthesis

A

The process of photosynthesis depdns upon:
Light intensity
Carbon dioxide concentration
Temperature (suitable for enzyme)

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15
Q

Limiting factor

A

The factor in the shortest supply would determine the rate of reaction. So the factor in the shortest supply will limit the rate of reaction

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16
Q

Factors affect the rate of photosynthesis: light intensity

A

As the amount of light increases so does the rate. The limiting factor is light. increasing the intensity of light has no affect on the rate. The limiting factor now is carbon dioxide or temperature.

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17
Q

Factors affect the rate of photosynthesis: carbon dioxide

A

As the amount of carbon dioxide goes up so does the rate. The limiting factor is carbon dioxide. increasing the concentration has no affect on the rate. The limiting factor now is light or temperature.

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18
Q

Factors affect the rate of photosynthesis: temperature

A

As the temperature increases so does the rate. The limiting factor is temperature. Heat energy increases the energy of the reactants more collisions with more force thus increase the rate of reaction. Enzyme denatures.

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19
Q

Importance of mineral ions: nitrate

A

Are used to make amino acids and therefore proteins such as enzymes

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20
Q

Deficiency symptoms: nitrate

A

Limited growth and leaves turn yellow

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21
Q

Importance of magnesium ions: magnesium

A

It is part of chlorophyll
So is used to make chlorophyll

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22
Q

Deficiency symptoms: magnesium

A

Leaves turn yellow

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23
Q
A
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24
Q

Balanced diet

A

Consists of all the food groups in the correct proportions

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The necessary key food groups are : (8)
Carbohydrates Proteins Lipids (fats) Dietary Fiber Vitamins Minerals Water
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Food type: carbohydrates
Function: source of energy Sources: bread, cereal, pasta, rice, potatoes
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Food type: protein
Function: growth and repair Sources: meat, fish, eggs, pulses, nuts
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Food type: lipid
Function: insulation and energy storage Sources: butter, oil, nuts
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Food type: dietary fibre
Function: provides bulk (roughage) for the intestine to push food through it Sources: fruits and vegetables
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Food type: vitamins
Function: needed in small quantities to maintain Sources: fruit and vegetables
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Food type: Minerals
Function: needed in small quantities to maintain Sources: fruit and vegetables, meats, dairy products
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Food type: water
Function: needed for chemical reactions to take place in cells Sources: water, juice, milk, fruit and vegetables
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Vitamin/mineral: calcium
Function: needed for strong teeth and bones and involved in the the clotting of blood Sources: milk, cheese, eggs
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Vitamin/mineral: vitamin D
Function: helps the body to absorb calcium and so required for strong bones and teeth Sources: oil fish, liver, dairy products, also made naturally by the body in sunlight
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Vitamin/mineral: vitamin C
Function: forms an essential part of collagen proteins which make up skin, hair, gum and bones Sources:citrus fruits, strawberries, green vegetables
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Vitamin/mineral: vitamin A
Function: needed to make the pigment in the retina for vision Sources: meat, liver, leafy green vegetables, eggs
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Vitamin/mineral: Iron
Function: needed to make haemoglobin the red pigment in the red blood cells that transports oxygen Sources: red meat, liver, leafy green vegetables
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Deficiency in calcium
Can lead to osteoporosis Rickets
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Deficiency in vitamin c
Causes scurvy
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Deficiency in vitamin D
Rickets
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Deficiency in Vitamin A
Night blindness
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Deficiency in fibre
Constipation
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Deficiency in Iron
Anaemia
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Dietary needs: age
The amount of energy needed increases toward as adulthood as this energy is needed for growth. Children need a higher proportion of protein in their diet than adults as this is required for growth
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Dietary needs: activity levels
The more active the more energy required for movement as muscles are contracting more and respiring faster
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Dietary needs: pregnancy
Energy requirements increases as energy is needed to support the growth of the developing foetus as well as the larger mass that the mother ends to carry around. Extra calcium and iron are also needed in the diet to help build the bones, teeth and blood of the foetus
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Phases of digestion
Ingestion Digestion Absorption Assimilation Egestion
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Ingestion
The act of taking the food into your mouth
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Digestion
The process of breaking down of food (chemical and mechanical)
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Absorption
The process of taking the digested product into the blood stream
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Assimilation
The various ways the body uses digested products
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Egestion
The removal of undigested food out of the body
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Physical digestion
The shape of the molecule must be physically changed so that it can fit through the diameter of the digestive system
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Chemical digestion
This allows useful chemicals to be released and dissolve in the blood.
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Teeth
Breaks down the food mechanically by the chewing action of teeth
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Tongue
Roll the food into a bolus and helps in swallowing
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Salivary glands
Produces saliva
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Saliva contains
Water - to moisten the food Mucin - sticks to food to make a bolus Salivary amylase - chemical break down of starch to maltose
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Digestion in mouth: physical digestion
The food is physically broken down by the chewing action of teeth
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Digestion in mouth: chemical digestion
Starch to amylase to maltose
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Digestion in oesophagus
After swallowing food moves though the oesophagus by a process called peristalsis. Peristalsis leads to physical digestion of food. No chemical digestion takes place in oesophagus
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Movement along the tubes of gut
Peristalsis is a wave-like contract and relaxation of circular and longitudinal muscles. Behind the bolus circular muscles contract and longitudinal muscles relax Ahead the bolus the circular muscles relax and longitudinal muscles contract
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Digestion in stomach
The walls of the stomach secrete a liquid called gastric juice which contains: Protease: an enzyme that breaks down proteins in stomach Hydrochloric acid: provides a pH range of 1-3 in stomach as it is the optimum pH for enzyme pepsin. Low pH also kills any microorganisms that enters through food Mucous: is a secretion which protects the stomach from being eroded or dissolved by the HCL
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Digestion in stomach: physical digestion
The food is physically broken down by a process called churning action of stomach
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Digestion in stomach: chemical digestion
The enzyme protease chemically breaks down proteins. Protein to pepsin to polypeptides
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Small intestine
Duodenum Ileum
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Duodenum
Is the first u-shaped part of the small intestine and almost all the digestion takes place here due to two secretions 1. Bile 2. Pancreatic juice
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Pancreatic juice produced by
Pancreas
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Bile secreted by
Liver
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Bile is produced by
Liver
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Bile is stored in
Gall bladder
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Bile
Is released through the bile duct into the duodenum
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Bile contains:
Bile salts - are involved in the physical digestion of fats. It emulsifies fats to help lipid digestion Sodium hydrogen carbonate - neutralizes the acidic chyme and maintains an alkaline medium so that enzymes produced by pancreas can work well
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Pancreatic juice
Pancreatic juice contains enzymes necessary for the digestion of starch (pancreatic amylase), protein (trypsin) and fat (lipase) Starch to amylase to maltose Polypeptides to trypsin to peptide Fats to lipase to fatty acids and glycerol
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Illeum
Finalizes the process of digestion & absorb the digested food
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Illeum: digestion
Its walls secrete a liquid containing enzymes called intestinal juice which finalized digestion. Maltose to maltase to glucose Peptide to erepsin to amino acids Fast to lipase to fatty acids and glycerol
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Ileum: absorption
To make absorption more efficient ileum has a large surface area
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Adaptation in ileum
It is about 6m long and the inner surface is highly folded to increase the surface area. The surface area is further increased by finger like projections called villi
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Adaptation in villi
Villi are able to move and its epithelial cells bear microscopic microvilli which further increases the surface area for absorption. Villi are supplied with blood capillaries which absorb glucose and amino acids. The wall of the villi is one cell in thickness to that digested food materials have to diffuse to only a short distance to reach the blood. Lacteal absorb fatty acids and glycerol
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Absorption in large intestine
The colon absorbs water, salts and vitamins. For more effective absorption its walls are folded to increase its surface area
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Rectum
Is a muscular storage chamber where the undigested food (faeces) is held and molded before being pushed out through the anus during egestion
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Anus
The anus is the exit through to the alimentary canal. It’s closed by a ring of muscle (anal sphincter) which is relaxed during egestion
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Enzymes made in: amylase
Salivary glands Small intestine Pancreas
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Enzymes made in: Protease
Stomach Small intestine Pancreas
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Enzymes made in: Lipase
Small intestine Pancreas
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Amylase and maltase
Breaks down starch into glucose Substrate: starch Product: glucose
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Protease
Breaks down Proteins into amino acids Substrate: proteins Product: amino acids
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Lipase
Breaks down Lipids (fats) into fatty acids and glycerol
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Starch
It is formed by plant. Presence of starch in a plant can be used as an evidence of photosynthesis
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Destarching the plant
Plant needs to be kept in a dark place for 48 hours. During this period it will not be able to photosynthesis and they will use up all, its starch for respiration.
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Investigating oxygen is released during photosynthesis
Take an aquatic plant such as pond weed and place it in a water bath under an inverted funnel Fill a boiling tube with water and place it over the end of the funnel As oxygen is produced the bubbles of gas will collect in the boiling tube & displace the water Remove the boiling tube and insert a glowing splint Splint relights
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Investigating presence of starch
Boil the leaf in a water bath. (Kill cells and break down the cell wall) Bio the ethanol leaf in a ethanol for 5-10 mins. (To remove chlorophyll from the leaf) Wash the leaf with cold water. (To decolorise the leaf) Place the leaf on a white tile (iodine will change colour in the presence of starch) Add drops of iodine (areas that contain starch will turn blue-black)
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Investigating importance of light in photosynthesis
Destarch the plant by placing the plant in a dark cupboard for 48hrs. Partially cover a leaf of the plant with aluminium foil and place it in sunlight for 24hrs. Remove the covered leaf and carry out starch test. Boil the leaf in a water bath. Boil the leaf in ethanol for 5-10mins Wash the leaf in cold water Place the leaf on a white tile Add few drops of iodine solution Areas that does contain starch will remain brown Areas that contain starch will turn blue-black.
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Investigating importance of carbon dioxide in photosynthesis
Destarch the plant by placing it in a dark cupboard for 48 hours. Enclose one leaf with a conical flask containing KOH and another without KOH. Leave the plant in sunlight for 24 hrs. KOH (removes carbon dioxide from surrounding air). Remove the two leaves and carry out starch test. Boil the leaf in a water bath. Boil the leaf in ethanol for 5-10mins Wash the leaf in cold water Place the leaf on a white tile Add few drops of iodine
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Miss Shabeena
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Rate of photosynthesis
Is how many molecules of products are formed in a given period of time
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Role of chloroplast
Is to absorb light energy during photosynthesis

Gcse (22 decks)

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