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Biology GCSE* > NUTRITION AND ENZYMES > Flashcards

NUTRITION AND ENZYMES Flashcards

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1
Q

Which foods are Lipids found in?

A

oily fish and butter

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2
Q

what elements are found in Lipids?

A

Carbon, Hydrogen and Oxygen

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3
Q

What are Lipids made up out of?

A

Fatty acids and glycerol

3 fatty acids and 1 glycerol

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4
Q

What is the function for Lipids?

A

Energy source, essential nutrients, prevent blood clotting, thermal insulator, hormones and pheromones.

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5
Q

Describe Proteins

A

A molecule made up of polymers and amino acids- these are joined together by peptide bonds.

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6
Q

How is a protein distinguished from fats and Carbohydrases?

A

By containing Nitrogen.

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7
Q

What is the structure of protein?

A

Long chains of units called amino acids.

It can be long and thin (keratin) or more spherical (haemaglobin)

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8
Q

What elements are found in Proteins?

A

Hydrogen, Oxygen, Carbon, Nitrogen and sulphur

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9
Q

What are the functions of proteins?

A

Repairing tissues, growth and providing energy in emergencies

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10
Q

Describe Iron

A

Used to create haemaglobin found in red blood cells to make healthy blood.

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11
Q

what happens if you lack Iron in your diet?

A

It causes anaemia- making the person tired or weak as their blood is not transferring enough oxygen.

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12
Q

what foods contain Iron?

A

red meat, some leafy vegetables, beans, fruits and nuts

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13
Q

Describe Calcium

A

Used to maintain healthy bones and teeth, it is involved in chemical reactions leading to clotting of the blood and contraction of the muscles.

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14
Q

What happens if you lack Calcium in your diet?

A

Causes rickets- leading to soft bendy bones

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15
Q

what foods contain calcium?

A

milk, cheese and fish

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16
Q

Describe Vitamin A

A

used by cells in the retina to produce pigments.
It also helps embryos to develop properly (what type of cell they are going to be)
It also has a high role in the immune system- it is required to maintain the integrity of skin cells and mucus in lining of the breathing and digestive system.

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17
Q

what happens if you lack Vitamin A?

A

You can get poor night vision

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18
Q

What foods can you find Vitamin A in?

A

Liver, dairy and eggs

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19
Q

Describe Vitamin D

A

Helps the absorption of calcium

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20
Q

what happens when you lack vitamin D?

A

It can cause rickets

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21
Q

what foods do you find vitamin D in?

A

Liver, dairy, eggs and fish liver oil

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22
Q

describe lipids

A

made up of naturally occurring molecules

-fats, waxes, sterols, fat soluble vitamins ( A, D, E + K ), monuglycerides, diglycerisdes, triglycerides, phospholipids

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23
Q

Describe Vitamin C

A

Helps cells stick together in the lining of various organs

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24
Q

What happens if you lack in vitamin C?

A

Causing gum problems, bleeding. In extreme cases, scurvy

25
Q

what foods can you find vitamin C in?

A

Citris fruits

26
Q

How do you find the amount of energy in food? - using a formula

A

mass of water x rise in temperature x 4.2

27
Q

How do you calculate the mass of food?

A

energy in food / weight

28
Q

why is the experiment to find energy in food not accurate?

A

Not all the heat energy in the food is transferred into the water
A lot of energy would have dissipated into the air
Some energy may be lost as light energy

Insulating the heat some how would improve the accuracy.

29
Q

Name both of the tests for Carbohydrases in food

A

The test for starch using iodine

The test for glucose using Benedictus solution

30
Q

what is the test for starch?

A

using iodine, the yellow colour should turn blue/black if it is positive for starch.
if it stays yellow brown, the test is negative

31
Q

What is the test for glucose?

A

Using Benedicts solution, starting as a blue colour. After heating it should’ve turned red/orange meaning a positive result for glucose. There should also be a precipitate should have formed at the bottom of the test tube.

32
Q

When finding energy in food, what happens when the temperature is higher?

A

The higher the energy content, Lipids or fat ar present to make it burn readily.

33
Q

what is left over when a food has completely burnt?

A

and ash

34
Q

what are the elements found in Carbohydrases?

A

Carbon, Hydrogen and Oxygen

35
Q

what is a monosaccharide?

A

a simple one unit sugar, which is sweet and dissolves easily in water.
glucose and fructose

36
Q

what is a disaccharide?

A

two unit sugars, sweet and dissolve fairly quickly in water

sucrose, lactose, maltose

37
Q

what are their sources and functions of carbohydrates?

A

Major sources- rice, wheat, barley.
They are a good source of energy and main fuel of the body as ‘glucose’ in respiration. it is also used to store energy as starch, glycogen and cellulose, which provide structural support.

38
Q

In the test to find energy in food, which food released the most energy?

A

The garlic bites- most energy is released from fats and the bites were literally dripping fats.

39
Q

what is the best method for testing energy in foods?

A

using a calorimeter, as it measures your calories

40
Q

what does your daily calorie intake depend on?

A
  • how much exercise you do
  • age
  • weight
  • gender
  • climate
  • state of health
  • level of activity
  • pregnancy
41
Q

what is the experiment to investigate the digestion of starch?

A

Using the method of Viking tubing- leave the ‘starch + amylase’ or just ‘starch’
after 20mins it was removed from the water and tested for sugar using the Benedicts test.

42
Q

when testing for the digestion of starch and amylase what is a positive result?

A

a brick/red precipitate was observed- a negative result would be if it stayed blue

43
Q

the conclusion for testing the digestion of starch.

A

‘amylase’ had digested the ‘starch’ into smaller molecules ‘maltose’ - maltose molecules are small enough to diffuse through the holes in the visiting tubing. (starch molecules on its own are too large to fit though the membrane.

44
Q

describe the effect of catalase on hydrogen peroxide using cucumber.

A

after adding the cucumber to 10cm3 of hydrogen peroxide- there was a small amount of fizz. roughly 3cm3

45
Q

describe the effect of catalase on hydrogen peroxide using liver.

A

after adding the liver to the 10cm3 of hydrogen peroxide- there was quite a vigorous reaction and there was a lot of fizz and went all the way to the top of the cylinder

Also using a glowing splint it relit, so oxygen was present in the test

46
Q

In the investigation of the effect if catalase on hydrogen peroxide, which food contained LESS catalase?

A

Cucumber has less catalase than liver cells do- so the reaction isn’t as big

47
Q

List the order of the alimentary canal ( the tube from the mouth to the anus )

A

Salivary glands…gullet(oesophagus)…liver(topmiddleleft)…
Stomach(topmiddleright)…gall bladder(middleleft)…
Pancreas(middleright)…duodenum(bottom middleleft)…
small intestine…large intestine…appendix…rectum

48
Q

why is water important?

A

It’s used in all bodily functions

49
Q

what is fibre?

A

fibre prevents constipation by giving muscles of the gut something to push against and provides bulk for feses

50
Q

where do you get fibre from?

A

wholemeal bread, brown and whole grain rice and beans

51
Q

describe the process of digestion

A

the various biomolecules (carbohydrates…) in the food get broken down into their constituents so that our bodies can resemble them into the biomolecules which our bodies need.

52
Q

what is mechanical digestion

A

when teeth cut our food, it gives the food more surface area, therefore, it helps our enzymes be in contact with the food.

53
Q

chemical digestion

A

salivary amylase starts starch digestion, the food is then moistened with saliva and helps with swallowing

54
Q

Describe the effect of adding lactose to milk

A

After 10minutes the boiling tubes were removed from the water baths. The milk and lactose turned yellow/brown using Benedicts solution and shoes us the behaviour that lactose has owing to the fact it is a reducing sugar.

55
Q

What is amylase ?

A

It is an enzyme which breaks down starch into sugars

56
Q

What is the problem with eating , for example, crisps ?

A

They are too high in sugar, fat and carbohydrates which means their calorie intake is very high. Additionally, eating this and having low activity rate can cause other health problems

57
Q

Suggest a health problem which may develop if there is too much fat intake in their diet.

A

health problems such as obesity where the person is so over weight that it affects their health which can also lead to health problems such as diabetes where their sugar levels are out of balance

58
Q

Describe how to carry out a test to experiment to find the energy value of a food

A

have a test tube full of water (approx 10cm3) with cotton wool (reducing heat lost) and a thermometer.
test the temp before and after (measuring from underneath the test tube) until the food has completely burnt.
then test the temperature of the water after you have the measurements … do mass of food x rise in temp x 4.2 which gives you the energy in food
Won’t be very accurate owing to energy being lost as heat and light energy and some just dissipating into the air- to help this insulate apparatus with heat mats

59
Q

What is a catalyst ?

A

A substance which increases the rate of a chemical reaction without itself undergoing any permanent chemical change

Biology GCSE* (7 decks)

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