Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

biology > nutrition > Flashcards

nutrition Flashcards

2.18 - 2.33B

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
1
Q

2.18 process of photosynthesis

A

energy from sunlight is absorbed by chlorophyll, a green pigment found inside chloroplasts
green plants use this energy to make the carbohydrate glucose from the raw materials carbon dioxide and water
at the same time, oxygen is made and released as a waste product

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

2.19 word and balanced chemical equations for photosynthesis

A

carbon dioxide + water -> glucose + oxygen
6CO2 + 6H2O -> C6H12O6 + 6O2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

2.20 how does varying temperature affect the rate of photosynthesis

A

it affects how much kinetic energy the particles have so affects the speed at which carbon dioxide and water move
more successful collisions
(too high temp can denature enzymes that control the process of photosynthesis)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

2.20 how does varying light intensity affect the rate of photosynthesis

A

the intensity of the light available to the plant will affect the amount of energy that it has to carry out photosynthesis
the more light a plant receives, the faster the rate of photosynthesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

2.20 how does varying carbon dioxide concentration affect the rate of photosynthesis

A

carbon dioxide is one of the raw materials required for photosynthesis
this means the more carbon dioxide that is present, the faster the reaction can occur

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

2.21 structure of waxy cuticle

A

protective layer on top of the leaf prevents water from evaporating

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

2.21 structure of upper epidermis

A

thin and transparent to allow light to enter palisade mesophyll layer underneath

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

2.21 structure of palisade mesophyll

A

column shaped cells tightly packed with chloroplasts to absorb more light maximising photosynthesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

2.21 structure of spongy mesophyll

A

internal air spaces which increase surface area to volume ratio for the diffusion of gases (mainly carbon dioxide)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

2.21 structure of lower epidermis

A

contains guard cells and stomata

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

2.21 structure of guard cell

A

absorbs and loses water to open and close stomata to allow
carbon dioxide to diffuse in
oxygen to diffuse out

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

2.21 structure of stomata

A

where gas exchange takes place
opens during day closes during night
evaporation of water takes place here
found in much greater concentration on underside of leaf to reduce water loss (in most plants)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

2.21 structure of vascular bundle

A

contains xylem and phloem to transport substances to and from the leaf

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

2.21 structure of xylem

A

transports water into leaf for mesophyll cells to use in photosynthesis and for transpiration from stomata

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

2.21 structure of phloem

A

transports sucrose and amino acids around the plant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

2.21 what are all the 10 leaf structures

A

waxy cuticle, upper epidermis, palisade mesophyll, spongy mesophyll, lower epidermis, guard cell, stomata, vascular bundle, xylem and phloem

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

2.21 adaptation of large surface area (leaf)

A

increases surface area for the diffusion of carbon dioxide and absorption of light for photosynthesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

2.21 adaptation of being thin

A

allows carbon dioxide to diffuse to palisade mesophyll cells quickly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

2.21 adaptation of chlorophyll

A

absorbs light energy so that photosynthesis can take place

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

2.21 adaptation of network of veins

A

allows the transport of water to the cells of the leaf and carbohydrates from the leaf for photosynthesis
(water for photosynthesis)
(carbohydrates - product of photosynthesis)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

2.21 adaptation of stomata

A

allows carbon dioxide to diffuse into the leaf and oxygen to diffuse out

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

2.21 adaptation of epidermis being thin and transparent

A

allows more light to reach the palisade cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

2.21 adaptation of thin cuticle made of wax

A

to protect the leaf without blocking sunlight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

2.21 adaptation of palisade cell layer at top of leaf

A

maximises the absorption of light as it will hit chloroplasts in the cells directly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

2.21 adaptation of spongy layer

A

air spaces allow carbon dioxide to diffuse through the leaf increasing surface area

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

2.21 adaptation of vascular bundles

A

thick cell walls of the tissue in the bundles help to support the stem and leaf

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

2.21 specialised leaf for photosynthesis: large surface area and thin

A

to maximise absorption of sunlight and increases number of stomata so carbon dioxide can diffuse faster

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

2.21 specialised leaf for photosynthesis: upper epidermis

A

transparent allowing light to penetrate to the mesophyll

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

2.21 specialised leaf for photosynthesis: palisade cells

A

long thin and tightly packed w large numbers of chloroplasts
main site of photosynthesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

2.21 specialised leaf for photosynthesis: stomata

A

allows gases to diffuse into air spaces of the leaf - short diffusion distance for carbon dioxide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

2.21 specialised leaf for photosynthesis: xylem transporting water

A

water that’s absorbed in the roots into the leaves so short distance for water to diffuse into cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

2.21 specialised leaf for photosynthesis: phloem vessels

A

phloem vessels transport sugars made in photosynthesis to other parts of plant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

2.22 plants requires what for growth

A

mineral ions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

2.22 chlorophyll requires what to be made

A

magnesium ions

35
Q

2.22 amino acids require what to be made

(so proteins & nucleic acids - DNA & RNA)

A

nitrate ions

36
Q

2.23 practical: investigate photosynthesis

A

take a bundle of shoots of a water plant
submerge them in a beaker of water underneath an upturned 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 and displace the water
show that the gas collected is oxygen by relighting a glowing splint

37
Q

2.23 practical: investigating production of starch & photosynthesis&light

A

de-starch the plant by placing it in a dark cupboard for 24 hours
(this ensures that any starch already present in the leaves will be used up)
partially cover a leaf of the plant with aluminium foil and place the plant in sunlight for a day
remove the covered leaf and test for starch using iodine:
drop the leaf in boiling water
(kills the tissue and breaks down the cell walls)
transfer the leaf into hot ethanol in a boiling tube for 5-10 minutes
(removes the chlorophyll so colour changes from iodine are more clear)
rinse the leaf in cold water
to soften the leaf tissue
spread the leaf out on a white tile and cover it with iodine solution
the entire leaf will turn blue-black as photosynthesis is occurring in all areas of the leaf
proving light is necessary for photosynthesis and production of starch

38
Q

2.23 practical: CORMS evaluation on light & photosynthesis

A

C - We are changing whether there is light or no light
O - The leaves will be taken from the same plant or same species, age and size of the plant
R - We will repeat the investigation several times to ensure our results are reliable
M1 - We will observe the colour change of the leaf when iodine is applied
M2 - …after 1 day
S - We will control the temperature of the room

39
Q

2.23 practical: carbon dioxide & photosynthesis

A

de-starch the plant by placing it in a dark cupboard for 24 hours
following destarching, enclose 1 leaf with a conical flask containing potassium hydroxide
potassium hydroxide will absorb carbon dioxide from the surrounding air
enclose another leaf with a conical flask containing no potassium hydroxide (control experiment)
place the plant in bright light for several hours
test both leaves for starch using iodine solution
drop the leaf in boiling water
transfer the leaf into hot ethanol in a boiling tube for 5-10 minutes
rinse the leaf in cold water
spread the leaf out on a white tile and cover it with iodine solution
the leaf from the conical flask containing potassium hydroxide will remain orange-brown - couldn’t photosynthesise due to lack of carbon dioxide
the leaf from the conical flask not containing potassium hydroxide should turn blue-black as it had all necessary requirements for photosynthesis

40
Q

2.23 practical: CORMS evaluation carbondioxide & photosynthesis

A

C - We are changing whether there is carbon dioxide or no carbon dioxide
O - The leaves will be taken from the same plant or same species, age and size of plant
R - We will repeat the investigation several times to ensure our results are reliable
M1 - We will observe the colour change of the leaf when iodine is applied
M2 - …after 1 day
S - We will control the temperature of the room and the light intensity

41
Q

2.23 practical: investigating chlorophyll & photosynthesis

A

drop the leaf in boiling water
This kills the tissue and breaks down the cell walls
transfer the leaf into hot ethanol in a boiling tube for 5-10 minutes
this removes the chlorophyll so colour changes from iodine can be seen more clearly
rinse the leaf in cold water
this is done to soften the leaf tissue after being in ethanol
spread the leaf out on a white tile and cover it with iodine solution
the white areas of the leaf contain no chlorophyll and when the leaf is tested only the areas that contain chlorophyll stain blue-black
the areas that had no chlorophyll remain orange-brown as no photosynthesis is occurring here and so no starch is stored

42
Q

2.23 practical: CORMS evaluation for chlorophyll and photosynthesis

A

C - We are changing whether there is chlorophyll or no chlorophyll
O - The leaves will be taken from the same plant or same species, age and size of the plant
R - We will repeat the investigation several times to ensure our results are reliable
M1 - We will observe the colour change of the leaf when iodine is applied
M2 - …after 1 day
S - We will control the temperature of the room and the light intensity

43
Q

2.24 what are the key food groups are for a balanced diet

A

carbohydrates
proteins
lipids
dietary fibre
vitamins
minerals (mineral ions)
water

44
Q

2.25 carbohydrates
what food source
what function

A

bread, potatoes, rice, cereals & fruit

fuel for respiration
source of energy

45
Q

2.25 proteins
what food source
what function

A

meat, eggs, fish, quinoa & quorn

growth and repair of cells and tissues
fuel for respiration

46
Q

2.25 lipids (fats)
what food source
what function

A

butter, oil, nuts, cream & avocados

store of energy
thermal (and electrical) insulation
fuel for respiration

47
Q

2.25 dietary fibre
what food source
what function

A

vegetables, whole grains

provides bulk for the intestine to push food through it

48
Q

2.25 vitamins
what food source
what function

A

fruits and vegetables

needed in small quantities to maintain health

49
Q

2.25 minerals
what food source
what function

A

fruits and vegetables, meats, dairy products

needed in small quantities to maintain health

50
Q

2.25 water
what food source
what function

A

water, juice, milk, fruits & vegetables

needed for chemical reactions to take place in cells

51
Q

2.25 calcium
what food source
what function

A

milk, cheese, eggs

for strong teeth and bones (involved in the clotting of blood)
deficiency leads to osteoporosis later in life

52
Q

2.25 vitamin D
what food source
what function

A

oily fish, dairy products
(also made naturally by body in sunlight)

helps body to absorb calcium & required for strong bones and teeth

53
Q

2.25 vitamin C
what food source
what function

A

citrus fruits, strawberries, green vegetables

forms an essential part of collagen protein - makes up skin, hair, gums & bones
deficiency causes scurvy

54
Q

2.25 vitamin A
what food source
what function

A

meat, liver, dairy, leafygreen vegetables (spinach), eggs

needed to make the pigment in the retina for vision

55
Q

2.25 iron
what food source
what function

A

red meat, liver, leafygreen vegetables (spinach)

needed to make haemoglobin
^ pigment in redbloodcells that transports oxygen

56
Q

2.26 energy requirements for age

A

the amount needed in young people increases towards adulthood - energy is needed for growth
children need a higher proportion of protein than adults for growth
energy for adults decrease as they age

57
Q

2.26 energy requirements for activity levels

A

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

58
Q

2.26 energy requirements for pregnancy

A

requirements increase as energy is needed to support the growth of the developing foetus
extra calcium & iron are needed to help build the bones, teeth and blood of the foetus

59
Q

2.27 function of the mouth

A

where mechanical digestion takes place
teeth chew food - smaller pieces
amylase enzymes in saliva digest starch into maltose
shaped into bolus so it can be swallowed

60
Q

2.27 function of the oesophagus

A

connects mouth to the stomach
contractions take place to push bolus down

61
Q

2.27 function of the stomach

A

food’s mechanically digested by churning
protease enzymes chemically digest proteins
hydrochloric acid kills bacteria & optimum pH for protease enzymes to work

62
Q

2.27 function of the small intestine
(duodenum)

A

food coming out stomach finishes being ^ - digested by enzymes produced here & also secreted from the pancreas
! slightly alkaline pH 8-9

63
Q

2.27 function of the small intestine
(ileum)

A

where absorption of digested food
- molecules takes place
long & lined with villi - increasing surface
- area where absorption can take place
! slightly alkaline pH 8-9

64
Q

2.27 function of the large intestine
(colon & rectum)

A

water is absorbed from remaining material in the COLON to produce faeces

faeces is stored in the rectum and removed through the anus

65
Q

2.27 function of the pancreas

A

produces amylase, protease & lipase
secretes enzymes is an alkaline fluid into the duodenum(LARGEint) to raise pH of fluid coming out of the stomach

66
Q

2.27 what are the 6 structures in the alimentary canal

A

mouth, oesophagus, stomach, small intestine, large intestine & pancreas

67
Q

2.27 the stages of food breakdown

A

ingestion - taking in substances,
mechanical digestion - breaking food into smaller pieces
chemical digestion - large, insoluble molecules broken down into small, soluble molecules
absorption - movement of small food molecules and ions through the wall of the intestine into the blood
assimilation - movement of digested food molecules into body where they are used, becoming part of the cells
egestion - passing out undigested or unabsorbed food (as faeces) through the anus

68
Q

2.28 how is food moved through the gut by peristalsis

A

muscles in the walls of the oesophagus create waves of contractions - forcing the bolus along
once the bolus has reached the stomach, it turns into chyme - continues on to the small intestine
peristalsis is controlled by circular & longitudinal muscles
mucus is produced to continually lubricate the food mass and reduce friction
dietary fibre provides the roughage required for the muscles to push against during peristalsis

69
Q

2.28 what mechanism pushes food through the gut

A

peristalsis

70
Q

2.29 protein ——>

A

protein —(pepsin)—>
[peptides] —(trypsin)—> amino acids

71
Q

2.29 (carbohydrates?) starch ——>

A

(carbohydrates?) starch —(amylase)—> [maltose] —(maltase)—> glucose

72
Q

2.29 lipids ——>

A

lipids —(lipase)—> glycerol & fatty acids

73
Q

2.29 what enzyme breaks down protein into peptides
what enzyme breaks down peptides amino acids

A

protease: pepsin
pepsin is made in the stomach

protease: trypsin
trypsin is made in the pancreas & small intestine

74
Q

2.29 what enzyme breaks down carbohydrates into maltose
what enzyme breaks down maltose into glucose

A

carbohydrase: amylase
amylase is made in pancreas and salivary glands

carbohydrase: maltase
maltase is made in pancreas

75
Q

2.29 what enzyme breaks down lipids into fatty acids and glycerol

A

lipase: lipase enzymes
lipase enzymes are produced in the pancreas

76
Q

2.30 where is bile produced

A

in the liver

77
Q

2.30 where is bile stored

A

in the gall bladder

78
Q

2.31 what does bile do to stomach acid

A

it neutralises the hydrochloric stomach acid

79
Q

2.31 what does bile do to lipids

A

it emulsifying lipids

80
Q

2.31 how does bile neutralise stomach acid

A

the alkaline properties in it allow it to neutralise the hydrochloric acid
the neutralisation is essential as enzymes in small intestine have higher optimum pH

81
Q

2.31 how does bile emulsify lipids

A

it breaks apart large drops of fat into smaller ones (increasing their surface area)

82
Q

2.32 how is the small intestine adapted for absorption

A

it is very long and has a highly folded surface with millions of villi
which increase the surface area allowing absorption to take place faster and more efficiently
peristalsis helps by mixing food and enzymes and keeping things moving

83
Q

2.32 how is the structure of a villus adapted for absorption

A

a large surface area:
microvilli on the surface
short diffusion distance:
one cell thick walls
steep concentration gradient:
- surrounded by a network of blood
capillaries - transport
glucose&amino acids away
- a lacteal to transport fatty acids and glycerol away

84
Q

2.33B practical: energy content of a food sample practical:

A

measure 25cm3 of water
pour into boiling tube
record starting temp
food is lit over bunsen burner
hold food under boiling tube to heat it
(if food stops burning relight it)
relight until food no longer burns
measure finishing temp of water
calculate the temp change

biology (15 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions