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nutrition Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

what does a balanced diet consist of

A

-carbohydrates
-lipids
-proteins
-vitamins A, C and D
-mineral ions
-water
-dietary fibre

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2
Q

example of carbohydrates and its fucntion

A

-pasta, rice, sugar
-provide energy

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3
Q

example of lipids and its function

A

-butter, oily fish
-provide energy, act as an energy store and provide insulation

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4
Q

examples of proteins and its function

A

-meat
-needed for growth and repair of tissue, and to provide energy in emergencies

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5
Q

examples of Vitamin A and its function

A

-Liver
-helps to improve vision and keep your skin and hair healthy

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6
Q

examples of vitamin C and its function

A

-Fruit (oranges)
-needed to prevent scurvy, makes up collagen proteins

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7
Q

examples of Vitamin D and its function

A

-Eggs
-needed for calcium absorptione

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8
Q

examples of calcium and its function

A

-milk, cheese
-needed to make bones and teeth

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9
Q

examples of iron and its function

A

-red meat
-needed to make haemoglobin for healthy blood

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10
Q

function of water

A

-every bodily function relies on water
-constant supply needed to replace

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11
Q

example of dietary fibre and its function

A

-wholemeal break, fruit
-aids the movement of food through the gut

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12
Q

how does activity levels affect the energy requirements

A

-active people need more energy than less active people

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13
Q

how does age affect energy requirements

A

-children and teenagers need more energy than older people as they need to grow and they are generally more active

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14
Q

how does pregnancy affect energy requirements

A

-pregnant women need more energy than other women, they have to provide the energy their babies need to develop

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15
Q

practical to investigate the energy content of food (calorimetry)

A

-weigh a small amount of the good and then skewer it on a mounted needle
-add a set volume of water to a boiling tube help with a clamp
-measure the temperature of the water, then set fire to the food using a Bunsen burner flame. Make sure the Bunsen burner fire is not near the water
-immediately hold the burning food under the boiling tube until it goes out
-relight the food and hold it under the tube-keep doing this until the food won’t catch fire again
-measure the temperature of the water
-Energy in food(J) = mass of water(g) x temperature change of water(C) x 4.2(amount of energy needed to raise the temp of 1 g of water by 1C
-energy per gram of food(J/g) = Energy in food(J)/Mass of food(g)

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16
Q

how to increase the accuracy of the calorimetry experiment

A

-insulating the boiling tube would minimise heat loss and keep more energy in the water

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17
Q

function of the mouth

A

-salivary glands in the mouth produce amylase enzyme in the saliva
-teeth break down food

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18
Q

function of the oesophagus

A

-the muscular tube that connected the mouth and stomach

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19
Q

function of the stomach

A

-it pummels the food with its muscular walls
-it produces the protease enzyme, pepsin
-it produces HCl for:
1) killing bacteria
2) to give the optimum pH for the protease enzyme to work

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20
Q

function of the small intestine

A

-produces protease, amylase and lipase enzymes to complete digestion
-this is where the nutrients are absorbed out of the alimentary canal into the body
-first part is the duodenum and the last part is the ileum

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21
Q

function of the large intestine

A

-colon
-where the excess water is absorbed from the food

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22
Q

function of the pancreas

A

-produces protease, amylase and lipase enzymes
-releases these into the small intestine

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23
Q

function of the liver

A

-where bile is produced

24
Q

function of the gall bladder

A

-where bile is stored

25
Q

function of the rectum

A

-last part of the large intestine
-where the faeces are stored before they leave through the anus

26
Q

how is the small intestine adapted for the absorption of food

A

-long, so there is time to break down and absorb all the food before it reaches the end
-villi provide large surface area for absorption
-microvilli on each villi that increase the surface area more
-villi have single permeable layer of surface cell to reduce the diffusion distance
-good blood supply of capillaries to maintain the concentration gradient
-lacteal for absorbing fats

27
Q

how is food moved through the gut by peristalsis

A

When the circular muscle contracts and the longitudinal muscle relaxes, the gut narrows (behind the bolus). When the circular muscle relaxes and the longitudinal muscle contracts, the gut widens (this happens in front of the bolus), Waves of contraction push food along the gut. This avoids dependence on gravity to move food

28
Q

benefit of big molecules being broken down into smaller ones

A

-starch, proteins and fats are too big to pass through the walls of the digestive system, and they are insoluble
-sugars, amino acids, glycerol and fatty acids are much smaller molecules. They are soluble and can pass easily through the walls of the digestive system

29
Q

how is starch converted into glucose

A

-amylase converts starch into maltose, maltase converts maltose into glucose

30
Q

how is proteins converted into amino acids

A

-proteases convert proteins into amino acids

31
Q

how are lipids converted into glycerol and fatty acids

A

-lipases convert lipids into glycerol and fatty acids

32
Q

where is bile produced, stored and released

A

-produced int the liver, stored in the gall bladder, released into the small intestine

33
Q

function of bile

A

-neutralises the hydrochloric acid in the stomach and makes conditions alkaline, as the enzymes in the small intestine work best in these alkaline conditions
-emulsifies the fats, breaking the fats into tiny droplets, giving a bigger surface area of fat for the enzyme lipase to work on, which makes it digestion faster

34
Q

symbol equation of photosysnthesis

A

6CO2 + 6H20 -> C6H12O6 + 6O2

35
Q

why is photosynthesis an important process

A

-it converts light energy to chemical energy, which is stored in the glucose
-this chemical energy is released when glucose is broken down during respiration

36
Q

where does photosynthesis occur

A

-inside leaf cells in chloroplasts

37
Q

how can chloroplasts convert carbon dioxide and water into glucose and oxygen

A

-chloroplasts contain a pigment called chlorophyll, which absorbs sunlight and uses it energy to convert carbon dioxide and water into glucose and oxygen

38
Q

how is are leaves adapted for efficient photsyntehsis

A

-leaves are broad, so there is a large surface area exposed to light
-most of the chloroplasts are found in the palisade layer, so they are near the top of the leafy where they can get the most light
-upper epidermis is transparent so that light can pass through it to the palisade layer
-leaves have a network of vascular bundles(xylem and phloem). They deliver water and other nutrients to every part of the leaf and take away the glucose produced by photosynthesis. They also help to support the leaf structure
-the waxy cuticle helps to reduce water loss by evaporation
-adaptations of leaves for efficient gas exchange makes photosynthesis more efficient(lower surface is full of stomata, which let CO2 diffuse directly into the leaf)

39
Q

limiting factor

A

-something which stops photosynthesis from happening any faster.
-Light intensity, CO2 concentration and temperature can all be the limiting factor
-limiting factor depends on environmental conditions (in winter it is normally low temps, at night light is normally light)

40
Q

how does light intensity affect the rate of photosynthesis

A

-if the light intensity is increased, the rate of photosynthesis will increase steadily. but only up to a certain point
-at that point, the limiting factor it temperature or CO2 level, and any more light makes no difference

41
Q

how does carbon dioxide levels affect the rate of photsynthesis

A

-increasing the concentration of CO2 will only increase the rate of photosynthesis up to a point. After this the graph flattens out, showing CO2 is no longer the limiting factor
-as long as light and CO2 are in plentiful supply then the factor limiting photosynthesis must be temperature

42
Q

how does temperature affect the rate of photosynthesis

A

-as the temperature increases, so does the rate of photosynthesis, up to when the temperature is too high (about >45C), and the plant’s enzymes will be natured so the rate of photosynthesis rapidly decreases
-if the temperature is the limiting facto, it is usually because it is too low, and things need to warm up

43
Q

describe an experiment to show the evolution of oxygen from a water plant

A

-place a pondweed in a tube of water, connecting to a syringe through a capillary tube, filled with water

44
Q

describe a test to show the production of starch in a leaf

A

-put the leaf in boiling water, which stops any chemical reactions happening inside the leaf
-put the the leaf in a boiling tube with ethanol and heat it up in an electric water bath until it boils, this gets rid of any chlorophyll and makes the leaf white-ish
-rinse the leaf in cold water and add a few drops of iodine solution - if starch is present the leaf will turn blue-black

45
Q

describe a test to show the requirements of chlorophyll in photosynthesis

A

-take a variegated leaf from a plant that’s been exposed to light for a bit, record which bits are green and which bits are not
-test the leaf for starch, only the parts of the leaf that contained chlorophyll are able to photosynthesize and produce starch

46
Q

describe a test to show that CO2 is needed for photosynthesis

A

-place a plant in a sealed bell jar with soda lime in the jar. Point a light source at the plant in the transparent jar
-the soda lime will absorb CO2 out of the air in the jar
-if you leave the plant in the jar for a while and then test a leaf for starch, it won’t turn blue-black
-this shows that no starch has been made in the leaf, which means that CO2 is needed for photosynthesis

47
Q

describe a test to show that light is needed for photosynthesis

A

-place a grown plant in a place without any light for 48 hours. This means it will have used up its starch stores
-cut a leaf from the plant and test it for starch using iodine solution - the leaf won’t turn blue-black
-this shows that light is needed for photosynthesis, as no starch has been made

48
Q

what are nitrates needed for in plants

A

-needed for making amino acids and proteins
-needed for cell growth

49
Q

what happens in a nitrate deficiency in plants

A

it will be stunted and older leaves will turn yellow

50
Q

why are phosphates needed in plants

A

-making DNA and cell membranes, they are needed for respiration and growth

51
Q

what happens in a phosphate deficiency in plants

A

plants have poor root growth and their older leaves are purple

52
Q

why is potassium needed in plants

A

-to help enzymes needed for photosynthesis and respiration

53
Q

what happens in a potassium deficiency in plants

A

-plants have poor flower and fruit growth and discoloured leaves

54
Q

why is magnesium needed in plants

A

-magnesium is one of the most needed ions
-needed for making chlorophyll

55
Q

what happens in a magnesium deficiency in plants

A

-yellow leaves

Biology (14 decks)

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