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Biology > Nutrition, Food Test and Enzymes > Flashcards

Nutrition, Food Test and Enzymes Flashcards

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1
Q

Food test for Starch

A

Starch Test(Iodine)

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2
Q

Food test for Sugar

A

Benedicts Test

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3
Q

Food Test for Protein

A

Buiret Test

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4
Q

Food Test for Fats

A

Ethanol Test

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5
Q

What elements do carbohydrates contain

A

Carbon Hydrogen And Oxygen

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6
Q

What are Examples Simple Carbohydrates

A

Glucose
Lactose
Sucrose

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7
Q

Why are simple carbohydrates describes as simple?

A

Made up of one basic sugar units

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8
Q

Role of Glucose

A

Respiration

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9
Q

Role of Sucrose

A

Transportation

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10
Q

Role of Lactose

A

Sugar and energy source in milk

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11
Q

What is Glucose also called as?

A

Monosaccharide

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12
Q

What is Sucrose also called as

A

Disaccharide

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13
Q

Where is Lactose found

A

Milk

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14
Q

Use of Carbohydrates

A

They are Fast release energy stores, which means that they can quickly diest to release energy

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15
Q

How to Perform Benedicts Test

A

1) Grind your Food
2) Mix it with little water
3) Add Benedicts Solution
4) Heat carefully in a water bath

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16
Q

Color Change for Benedicts Test

A

Blue to Brick Red

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17
Q

Examples of Complex Carbohydrates

A

Starch
Glycogen
Cellulose
Fibre

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18
Q

Where is Starch Found

A

Cereal,Pasta,Rice

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18
Q

What is starch used for?

A

Respiration

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19
Q

Where can you find cellulose

A

Plants

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20
Q

Use of Cellulose

A

make cell wall

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21
Q

Use of Fibre

A

Prevent Constipation

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22
Q

Where is glycogen stored

A

1) Stored in Liver and Muscle

23
Q

How to perform Starch test

A

Add iodine solution to food sample

24
Q

Color change for starch test

A

Yellow brown- Blue Black

25
Q

What does Fat consist

A

One molecule of Glycerol and three molecules of fatty acids

26
Q

What are fats also called

A

Lipids

27
Q

Uses of fats

A

Prevents heat Loss

provides Twice the energy of carbs

28
Q

Sources of fat

A

oil

Red Meat

29
Q

What is Required for Emulsion Test

A

Ethanol

30
Q

How to perform emulsion Test

A

Shake the fat with alcohol and add equal amount of water

31
Q

Colour Changes for Emulsion Test

A

clear colorless- cloudy white emulsion

32
Q

What are proteins?

A

Long chains of amino acids bonded together

33
Q

Functions of Proteins

A

Growth and cell repairs

makes Enzymes, hormones and antibodies

34
Q

Sources of Protein

A

Meat

eggs

Milk

35
Q

How to Perform Buiret test

A

Add sodium hydroxide and then a few drops of copper sulfate and shake

36
Q

Color Change of Buiret test

A

Blue to Purple

37
Q

How are there different types of Protein

A

There are 20 different types of amino acids, there are many different arrangements in which amino acids can be linked together

38
Q

What are enzymes?

A

Enzymes are proteins that function as biological catalysts

39
Q

What are catalysts?

A

A catalyst is a substance which increases the rate of a chemical reaction without being changed or used up

40
Q

Burning Food Practical
How do you ensure the results are valid(fair test)

A

Use the same mass
Use the same volume of Water
Hold the burning food from the same distance away from the boiling tube

41
Q

Burning Food Practical

Why do you repeat experiment and calculate average

A

To get reliable results

42
Q

Burning Food Practical

Why is the energy value not always accurate?

A

1) Not all the energy released from the food was transferred to water
2)Most heat energy is lost to surrounding air
3) Some heat is lost in the boiling tube

43
Q

What does Vitamin C prevent

A

Scurvy

44
Q

Why do you need calcium

A

Strong bones/teeth

45
Q

Why do you need iron

A

Make hemoglobin for blood cells

46
Q

What is a Substrate?

A

The molecule enzymes acts on is a substrate

47
Q

What is Active Site

A

The part of an enzyme which the substrate fits in

48
Q

What does complementary mean?

A

The shape of active site matches the substate

49
Q

What does denaturation mean

A

An irreversible change in the shape of an enzyme which means that it is no longer complementary to the substrate and cannot catalyze the reaction

50
Q

Explain the Lock and Key Model

A

1) Enzymes work because the shape of substrate matches the shape of active site(complimentary)
2) The tight fit between the enzyme and its substrate is called Lock and Key Model

51
Q

What is the Substrate and Product of Carbohydrase

A

Substrate= Carbohydrate
Product= Glucose

52
Q

What is the Substate and Product of Amylase

A

Substrate= Starch
Product= Glucose

53
Q

What is the Substate and Product of Protease

A

Substrate= Protein
Product= Amino Acid

54
Q

What is the Substrate and product of Lipase

A

Substrate= Lipids(Fat)
Product= Glycerol and Fatty Acids

55
Q

Steps of Burning Food Experiment

A

1) Measure 20cm^3 of Water using a measuring cylinder, and add it to a boiling tube, clamped in a retort stand
2) Record the temperature of the water using a thermometer and weigh the crisps using a top pan balance
3) Secure the crisps using tongs and light the crisps in a Bunsen burner flame and quickly hold it under the boiling tube using tongs
4) Record the maximum temperature of the water after the crisp is burned using thermometer
5) Repeat the experiment and calculate the average energy released per gram
6) Calculate the differences of temperatures

Biology (7 decks)

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