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Nutrition Flashcards

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Biology 101 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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25
Q

The necessary key food groups are : (8)

A

Carbohydrates
Proteins
Lipids (fats)
Dietary
Fiber
Vitamins
Minerals
Water

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26
Q

Food type: carbohydrates

A

Function: source of energy
Sources: bread, cereal, pasta, rice, potatoes

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27
Q

Food type: protein

A

Function: growth and repair
Sources: meat, fish, eggs, pulses, nuts

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28
Q

Food type: lipid

A

Function: insulation and energy storage
Sources: butter, oil, nuts

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29
Q

Food type: dietary fibre

A

Function: provides bulk (roughage) for the intestine to push food through it
Sources: fruits and vegetables

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30
Q

Food type: vitamins

A

Function: needed in small quantities to maintain
Sources: fruit and vegetables

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31
Q

Food type: Minerals

A

Function: needed in small quantities to maintain
Sources: fruit and vegetables, meats, dairy products

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32
Q

Food type: water

A

Function: needed for chemical reactions to take place in cells
Sources: water, juice, milk, fruit and vegetables

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33
Q

Vitamin/mineral: calcium

A

Function: needed for strong teeth and bones and involved in the the clotting of blood
Sources: milk, cheese, eggs

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34
Q

Vitamin/mineral: vitamin D

A

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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35
Q

Vitamin/mineral: vitamin C

A

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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36
Q

Vitamin/mineral: vitamin A

A

Function: needed to make the pigment in the retina for vision
Sources: meat, liver, leafy green vegetables, eggs

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37
Q

Vitamin/mineral: Iron

A

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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38
Q

Deficiency in calcium

A

Can lead to osteoporosis
Rickets

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39
Q

Deficiency in vitamin c

A

Causes scurvy

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40
Q

Deficiency in vitamin D

A

Rickets

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41
Q

Deficiency in Vitamin A

A

Night blindness

42
Q

Deficiency in fibre

A

Constipation

43
Q

Deficiency in Iron

A

Anaemia

44
Q

Dietary needs: age

A

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

45
Q

Dietary needs: activity levels

A

The more active the more energy required for movement as muscles are contracting more and respiring faster

46
Q

Dietary needs: pregnancy

A

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

47
Q
A
48
Q

Phases of digestion

A

Ingestion
Digestion
Absorption
Assimilation
Egestion

49
Q

Ingestion

A

The act of taking the food into your mouth

50
Q

Digestion

A

The process of breaking down of food (chemical and mechanical)

51
Q

Absorption

A

The process of taking the digested product into the blood stream

52
Q

Assimilation

A

The various ways the body uses digested products

53
Q

Egestion

A

The removal of undigested food out of the body

54
Q

Physical digestion

A

The shape of the molecule must be physically changed so that it can fit through the diameter of the digestive system

55
Q

Chemical digestion

A

This allows useful chemicals to be released and dissolve in the blood.

56
Q

Teeth

A

Breaks down the food mechanically by the chewing action of teeth

57
Q

Tongue

A

Roll the food into a bolus and helps in swallowing

58
Q

Salivary glands

A

Produces saliva

59
Q

Saliva contains

A

Water - to moisten the food
Mucin - sticks to food to make a bolus
Salivary amylase - chemical break down of starch to maltose

60
Q

Digestion in mouth: physical digestion

A

The food is physically broken down by the chewing action of teeth

61
Q

Digestion in mouth: chemical digestion

A

Starch to amylase to maltose

62
Q

Digestion in oesophagus

A

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

63
Q

Movement along the tubes of gut

A

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

64
Q

Digestion in stomach

A

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

65
Q

Digestion in stomach: physical digestion

A

The food is physically broken down by a process called churning action of stomach

66
Q

Digestion in stomach: chemical digestion

A

The enzyme protease chemically breaks down proteins.
Protein to pepsin to polypeptides

67
Q

Small intestine

A

Duodenum
Ileum

68
Q

Duodenum

A

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

69
Q

Pancreatic juice produced by

A

Pancreas

70
Q

Bile secreted by

A

Liver

71
Q

Bile is produced by

A

Liver

72
Q

Bile is stored in

A

Gall bladder

73
Q

Bile

A

Is released through the bile duct into the duodenum

74
Q

Bile contains:

A

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

75
Q

Pancreatic juice

A

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

76
Q

Illeum

A

Finalizes the process of digestion & absorb the digested food

77
Q

Illeum: digestion

A

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

78
Q

Ileum: absorption

A

To make absorption more efficient ileum has a large surface area

79
Q

Adaptation in ileum

A

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

80
Q

Adaptation in villi

A

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

81
Q

Absorption in large intestine

A

The colon absorbs water, salts and vitamins. For more effective absorption its walls are folded to increase its surface area

82
Q

Rectum

A

Is a muscular storage chamber where the undigested food (faeces) is held and molded before being pushed out through the anus during egestion

83
Q

Anus

A

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

84
Q
A
85
Q

Enzymes made in: amylase

A

Salivary glands
Small intestine
Pancreas

86
Q

Enzymes made in: Protease

A

Stomach
Small intestine
Pancreas

87
Q

Enzymes made in: Lipase

A

Small intestine
Pancreas

88
Q

Amylase and maltase

A

Breaks down starch into glucose
Substrate: starch
Product: glucose

89
Q

Protease

A

Breaks down Proteins into amino acids
Substrate: proteins
Product: amino acids

90
Q

Lipase

A

Breaks down Lipids (fats) into fatty acids and glycerol

91
Q
A
92
Q

Starch

A

It is formed by plant. Presence of starch in a plant can be used as an evidence of photosynthesis

93
Q

Destarching the plant

A

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.

94
Q

Investigating oxygen is released during photosynthesis

A

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

95
Q

Investigating presence of starch

A

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)

96
Q

Investigating importance of light in photosynthesis

A

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.

97
Q

Investigating importance of carbon dioxide in photosynthesis

A

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

98
Q

Miss Shabeena

A
99
Q

Rate of photosynthesis

A

Is how many molecules of products are formed in a given period of time

100
Q

Role of chloroplast

A

Is to absorb light energy during photosynthesis

Bio (22 decks)

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