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Biology GCSE > Nutrition And Food Tests > Flashcards

Nutrition And Food Tests Flashcards

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1
Q

Main functions of food

A

Energy

Growth and repair and development

Protection

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2
Q

Main function of food: energy definition

A

Food is needed to provide energy to carry out the activities and for reactions of the body to work your muscles and other body organs

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3
Q

Main functions of food: growth and repair and development definition

A

In order for your body to grow you need to make new cells. New cells are also needed to replace old or damaged cells. Your body makes these new cells from the chemicals in food

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4
Q

Main functions of food: protection definition

A

There are lots of reactions taking place in cells of your body to keep you healthy, keep your body working and protect you against disease. Certain chemicals are needed for these reactions which can only be taken in from the food you eat.

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5
Q

Balanced diet definition

A

A diet which contains all essential nutrient groups in the correct proportions

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6
Q

Unbalanced diet definition

A

A diet which contains too much of some nutrients and/or too little of others

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7
Q

7 nutrient groups in biology

A

Carbohydrates
Proteins
Fats (lipids)
Vitamins
Minerals
Water
Fibre

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8
Q

What elements do carbohydrates contain

A

Carbon
Hydrogen
Oxygen

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9
Q

2 types of carbohydrates

A

Simple and complex

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10
Q

Examples of simple carbohydrates include

A

Fructose in fruit

Lactose in milk

Glucose in milk

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11
Q

Examples of complex carbohydrates

A

Starch

Glycogen

Cellulose

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12
Q

The main function of carbohydrates

A

Energy

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13
Q

What energy do sugary carbohydrates provide

A

Fast release energy source

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14
Q

What type of energy do starchy carbs provide

A

Slow release energy source

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15
Q

………. Taste sweet and are soluble in water

A

Sugars

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16
Q

What are sugars made up of

A

1-2 molecules

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17
Q

Examples of sugars

A

Glucose and lactose

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18
Q

What are more complex carbs made of

A

Long. Chains of sugar molecules bounded together

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19
Q

Starch is a very important part of the human diet as it is broken down to ……….. during ……… which is then used in ……….. to release energy.

A

Glucose

Digestion

Respiration

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20
Q

What do plants store glucose as

A

Plants store glucose made in photosynthesis as STARCH.

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21
Q

In our body’s what is carbs stored as

A

Glycogen

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22
Q

What can glycogen be broken down to when are sugar reserves are low

A

Glucose

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23
Q

What is glycogen

A

Glycogen is the storage molecule for glucose in animals.

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24
Q

Where is glycogen found

A

In liver and muscle cells

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25
Q

What is glycogen broken down into when are sugar reserves are low

A

Glucose which is used in respiration to provide us energy.

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26
Q

What does insulin do

A

The hormone insulin controls the production of glucose in the body

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27
Q

In plants what role does cellulose have

A

Cellulose has a structural role as it is found in the cell wall of plants

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28
Q

In animals, humans cannot digest ………., but it still plays an important role in the diet as …….

A

Cellulose

Fibre

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29
Q

What does fibre do

A

Adds bulk do are food, which helps the muscles in the intestine wall to push food along. Fibre prevents constipation and reduces the risk of colon (large intestine) cancer

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30
Q

What elements do lipids contain

A

Carbon,

Hydrogen

Oxygen

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31
Q

Two main types of fat

A

Unsaturated
Saturated

32
Q

Sources of ‘bad’ fats

A

Bacon, butter, cheese

33
Q

Sources of unsaturated fats ‘good’ fats

A

Avocado, seeds, nuts, oily fish

34
Q

Lipids are an excellent source of what

A

Energy (they form a energy store(

35
Q

Lipids provide …….. the energy per gram of carbohydrates and protein

A

Double

36
Q

1g of fat provides approximately

A

38kj of energy

37
Q

1g of carb and protein provide

A

17kj

38
Q

Lipids provide the Body with

A

Insulation and protection

39
Q

What are lipids made up of

A

3 fatty acids and one glycerol molecule. Therefore when fat is digested it is broken down into fatty acids and glycerol

40
Q

Protein contains the elements

A

Carbon, hydrogen, oxygen, nitrogen

41
Q

Examples of food rich in protein

A

Lean meat, fish, eggs, beans, tofu, milk

42
Q

Protein provides the building blocks for

A

Growth and repair and maintenance of cells

43
Q

Protein can also act as a secondary source of ……. When reserves of carbohydrates and fat are low

A

Energy

44
Q

Proteins are large, ……… molecules consisting of long chains of ……………….

A

Complex

Amino acids

45
Q

How many types of amino acids are there?

A

20

46
Q

What do all the types of amino acids do

A

Join to different sequences to produce thousands of different types of proteins

47
Q

What happens to the protein we eat

A

Digested into amino acids

Amino acids pass through the digestive system into the blood

Absorbed into our bodies cells

Inside the cells they reassemble into different proteins the body needs

48
Q

Examples of proteins

A

Enzymes

Haemoglobin

Antibodies

49
Q

If the food to be tested is solid then what must you do

A

Place sample I’m a pestle and mortar and grind

Filter the solution through filter funnel. The filtrate can now be tested for different food groups

50
Q

The food tests involve adding a chemical known as

A

A reagent

51
Q

The reagent changes ………. If a particular biological molecule is present in the food

A

Colour

52
Q

Test for starch

A

Iodine solution detects starch

53
Q

Starch method

A

Place small sample of food on a spotting tile

Use pipette carefully add drops of iodine to the food sample

Record any colour change observed

54
Q

Iodine colour change

A

Yellow/brown. To. Blue/black

55
Q

Test for reducing sugars

A

Benedict’s solution detects the presence of reducing sugars

56
Q

Method of Benedict’s test

A

Prepare food solution (grind food with pestle and mortar. Transfer to test tube and add 2cm cubed of distilled water. Stir with glass rod to dissolve

Proceed with test

Add 2-3 cm cubed of Benedict’s and carefully shake

Place boiling tube in hot water bath for 2-3 mins

Record any colour change observed

57
Q

Benedict’s colour change

A

Blue to green to brick red precipitate

58
Q

Test for protein

A

The Biuret test detects protein

59
Q

Method of Biuret test

A

Prepare food solution

Add 1cm cubed of dilute sodium hydroxide to food solution

Add 3 drops of copper sulfate

Shake and carefully mix

Record Colour change observed

60
Q

Biuret change

A

Pale blue to lilac or purple

61
Q

Test For fat

A

The emulsion test

62
Q

Method of the emulsion test

A

Cut food into very small pieces

Add 2 spatulas of the food sample to a test tube

Add 2-3 cm cubed of ethanol to the tube

Cover the open end of the tube and shake vigorously

Allow to settle

Add 2 cm cubed of water to tube

Record any observations

63
Q

If fat is present a …………… appears

A

Cloudy white emulsion

64
Q

Obesity cause

A

Caused by taking in too much energy

65
Q

Heart disease and strokes cause

A

By the building up of fatty substances (cholesterol) in walls of the arteries

66
Q

Type 2 diabetes cause

A

By poor diet or obesity leading the body being unable to effectively control blood sugar levels

67
Q

1g of protein provides

A

17kj

68
Q

1g of fat provides

A

38 Kj

69
Q

1g of carbohydrates provide

A

17kj

70
Q

How to find the energy content in food and what do we measure It with

A

Burn food and use heat energy released to warm a known mass of water. We can measure the energy content in a food with a simple calorimeter

71
Q

What amount of energy is needed to raise the temp of 1cm cubed of water by 1 degree

A

4.2 J

72
Q

Controlled variable examples

A

Starting temp of water

Distance of flame from boiling tube

Volume of water in boiling tube

Same boiling tube and mounted needle

Stirring water before taking temp reading

73
Q

The biggest source of error in calorimeter is

A

Unwanted heat loss the the air around the apparatus and the food sample not burning completely

74
Q

How can more accurate results be obtained for energy in food

A

Use a bomb calorimeter

75
Q

How is a bomb calorimeter used

A

Sample burned in a sealed chamber to reduce heat loss to the environment

Sample chamber surrounded by another chamber of water in which temp change is measured

Sample burned in pure oxygen to ensure complete combustion

Biology GCSE (7 decks)

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