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CCEA GCSE Biology > Nutrition & Food Tests > Flashcards

Nutrition & Food Tests Flashcards

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1
Q

Biological molecules

A

Give us energy.

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2
Q

Carbohydrates

A

Provide energy.

2 types - Simple and Complex Carbs

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3
Q

Carbohydrates and Fats

A

Made up of

  • Carbon
  • Hydrogen
  • Oxygen
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4
Q

Cellulose

A

Found in Plant Cell Walls.

Cannot be digested by humans.

However, as fibre - helps the muscles of intestinal wall to push food through the digestive system.

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5
Q

Cellulose as Fibre

A

Helps the muscles of intestinal wall to push food through the digestive system.

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6
Q

Cellulose, Starch and Glycogen

A

Long Chain of Sugars joined together.

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7
Q

Fats/Lipids

A

A store of energy.

Provide Double the Energy that carbohydrates and proteins do.

Made up of fatty acids and glycerol.

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8
Q

Food

A

Made up of different biological molecules;
- Which Give us Energy

Contain chemicals we need to:

  • Grow and Repair ourselves
  • Help our Cells Function
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10
Q

Glucose

A

Can be used by cells to make energy.

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11
Q

Proteins

A

Used for the growth and repair of cells
- Used as a source of energy
if carbohydrate and fat reserves are low.

Made up of long chains of amino acids
- which after digestion; are absorbed into the bloodstream

  • and brought to cells that reassemble them into proteins needed by the body.
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12
Q

Glycogen

A

Carbohydrate stored within the liver and skeletal muscle

A Polysaccharide that can be Converted into Glucose when Levels Low.

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13
Q

Reagent

A

Chemical that indicates the presence of a substance, usually by changing colour.

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17
Q

Proteins contain

A
  • Carbon
  • Hydrogen
  • Oxygen
  • Nitrogen
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18
Q

Starch

A

Broken down by digestive enzymes into glucose - which can be used by cells to make energy.

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19
Q

Reagents and Food Testing

A

There are tests which can be used to detect carbohydrates, proteins and lipids.

They involve:
- Adding a reagent to a food sample - changing the colour depending on what biological molecules are present.

  • Sometimes it‘s necessary to crush or add water to the food before adding the reagent.
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20
Q

Initial Colour of Benedicts (Reagent)

A

Blue

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21
Q

Initial Colour of Biuret (Reagent)

A

Blue

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22
Q

Initial Colour of Ethanol (Reagent)

A

Colourless

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23
Q

Simple Carbohydrates

A

Sugars - Glucose and Lactose

Fast Acting Source of Energy.

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23
Q

Complex Carbohydrates

A

Include - Cellulose, Starch and Glycogen

Source of Slow Releasing.

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23
Q

Complex Carbohydrates Examples

A

Rice and pasta.

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25
Q

Initial Colour of Iodine (Reagent)

A

Yellow-brown

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26
Q

Simple Carbohydrates Examples

A

Biscuits + energy bars.

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28
Q

Biuret (Reagent)

A

Mixture of Sodium Hydroxide and Copper Sulfate.

29
Q

Benedict colour - Positive result for Reducing Sugar

A

Brick red precipitate

30
Q

Biuret colour - Positive result for Protein/Amino Acid

A

Lilac/purple

31
Q

Ethanol colour - Positive result for Fat

A

White Emulsion

32
Q

Testing for Protein/Amino Acids

A

Reagent - Biuret

Method: add Biuret fo the food.

Initial Colour - Blue.

Colour of Positive Result - Lilac/purple.

33
Q

Testing for Fat

A

Reagent - Ethanol.

Method: add Ethanol to the food to dissolve the fat then add water.

Initial Colour - Colourless.

Colour of Positive Result - White Emulsion.

34
Q

Iodine colour of positive result for Starch

A

Blue-black

35
Q

Testing for Reduced Sugar

A

Reagent used - Benedicts

Method: add Benedicts to the food and boil in a water bath.

Initial colour - Blue.

Colour of a positive result - Brick red precipitate.

36
Q

Testing for Starch

A

Reagent - Iodine.

Method: add Iodine to the food.

Initial colour - Yellow-brown.

Colour of Positive Result - Blue-black.

37
Q

The Chemicals in Our Food Are Needed to

A
  • Grow and Repair Ourselves

- Help Our Cells Function

37
Q

Contain Chemicals We Need To:

  • Grow and Repair Ourselves
  • Help Our Cells Function
A

Food in our diet.

39
Q

In Our Food and Give Us Energy

A

Biological Molecules

39
Q

Proteins needed by the body

A

Enzymes

40
Q

Essential to Grow and Repair Ourselves + Help Our Cells Function

A

Chemicals in our Food.

41
Q

Adding what to a food sample - changes the colour depending on what biological molecules are present

A

A reagent.

42
Q

Food Sample Examples

A
  • Reducing Sugar
  • Starch
  • Protein/Amino Acids
  • Fat
45
Q

Cannot be digested by humans

A

Cellulose

46
Q

Sometimes what is necessary before adding the reagent into food

A

To crush or add water to the food.

47
Q

Whilst testing for Reducing Sugar:

After adding Benedicts (Reagent) to the food

A

Boil in a water bath.

48
Q

Adding a reagent to ? - changes the colour depending on what biological molecules are present.

A

Food

49
Q

During tests to detect carbohydrates, proteins and lipids;

Adding a reagent to a food sample - changes the colour depending on what ? are present.

A

Biological Molecules

51
Q

Foods high in Fat

A
  • Cheese
  • Butter
  • Oils
51
Q

Sometimes it‘s necessary to crush or add water to the food before adding what?

A

The reagent.

52
Q

Sometimes it is necessary to crush or add water to what before adding the reagent?

A

Food

53
Q

Used as a source of energy if Carbohydrate and Fat reserves are low

A

Proteins

54
Q

Whilst testing for Fat:

We add Ethanol to the food to dissolve ? then add water.

A

Fat

55
Q

Examples of Reducing Sugar

A
  • Glucose
  • Fructose
  • Galactose
56
Q

Whilst testing for Fat: we add Ethanol to the food to dissolve the fat then add ?

A

Water

57
Q

Foods high in protein

A

Fish and eggs.

58
Q

What is made of biological molecules?

A

Food (our diet)

58
Q

Found in Plant Cell Wall

A

Cellulose

58
Q

What are absorbed into the bloodstream after digestion?

A

Amino acids

58
Q

What are reassembled into proteins in the bloodstream?

A

Amino acids

58
Q

When are amino acids absorbed into the bloodstream?

A

After digestion.

58
Q

Tests used to detect carbohydrates, proteins and lipids

A

Involve:

  • Adding a reagent to a food sample - changing the colour depending on what biological molecules are present.
  • Sometimes it‘s necessary to crush or add water to the food before adding the reagent.
59
Q

Controlled Variables

A

A factor kept the same during an experiment in order to keep the experiment valid.


CCEA GCSE Biology (33 decks)

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