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Biology > Nutrition in humans > Flashcards

Nutrition in humans Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

The mouth, stomach and duodenum all use what to break down food?

A

Enzymes

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2
Q

What happens in the ileum?

A

Digested food is absorbed

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3
Q

What happens in the colon?

A

Remaining water is absorbed

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4
Q

Where is faeces stored?

A

The rectum

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5
Q

What is peristalsis?

A

Behind the food circular muscles contract and radial muscles relax, squeezing the gut. Around the food radial muscles contract and circular muscles relax, expanding the gut

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6
Q

Sources of carbohydrates?

A

Starch in plants (potatoes, rice, wheat and millet), sugars in fruit and veg (sucrose and fructose) and processed food/drink (coca-cola, sweets and biscuits)

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7
Q

Function of carbohydrates?

A

Source of energy

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8
Q

Sources of proteins?

A

Meats, fish, cheese, eggs, beans, peas and nuts

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9
Q

Functions of proteins?

A

Growth and repair; Helps to form enzymes

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10
Q

Sources of lipids?

A

Meat, butter, cheese, milk, eggs, oily fish, olive oil, corn oil, rapeseed oil and margarine

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11
Q

Functions of lipids?

A
  • Essential to form cell membrane
  • Used for long-term energy store
  • Thermal insulation
  • Protection from mechanical damage
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12
Q

Sources of vitamin A?

A

Fish liver oils, livers, butter, margarine and carrots

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13
Q

Function of vitamin A?

A

Makes light-sensitive chemicals in retina

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14
Q

Sources of vitamin C?

A

Fresh fruit and veg

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15
Q

Functions of vitamin C?

A

Makes fibres of connective tissues in blood vessels and skin; Helps stick cells together

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16
Q

Sources of vitamin D?

A

Fish liver oils and sunlight

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17
Q

Function of vitamin D?

A

Helps bones grow by taking up calcium salts and phosphates

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18
Q

Sources of calcium?

A

Dairy products, fish, bread and veg

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19
Q

Function of calcium?

A

Makes teeth and bones

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20
Q

Sources of iron?

A

Red meat, liver, eggs and spinach

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21
Q

Function of iron?

A

Makes haemoglobin

22
Q

Sources of fibre?

A

Fruit, veg and wholegrain plant matter

23
Q

Function of fibre?

A

Provides something for the gut muscles to push against

24
Q

Sources of water?

A

Water

25
Q

Functions of water?

A

A solvent for chemical reactions; Transfers heat efficiently

26
Q

Digestive action of amylase?

A

Starch to maltose

27
Q

Digestive action of maltase?

A

Maltose to glucose

28
Q

Sources of amylase?

A

Salivary glands and pancreas

29
Q

Source of maltase?

A

Wall of small intestine

30
Q

Where amylase acts?

A

Mouth and small intestine

31
Q

Digestive action of pepsin?

A

Proteins to peptides

32
Q

Digestive action of trypsin?

A

Proteins to peptides

33
Q

Digestive action of peptidase?

A

Peptides to amino acids

34
Q

Source of pepsin?

A

Stomach wall

35
Q

Source of trypsin?

A

Pancreas

36
Q

Source of peptidase?

A

Wall of small intestine

37
Q

Where pepsin acts?

A

Stomach

38
Q

Where trypsin acts?

A

Small intestine

39
Q

Where peptidase acts?

A

Small intestine

40
Q

Digestive action of lipase?

A

Lipids to glycerol and fatty acids

41
Q

Source of lipase?

A

Pancreas

42
Q

Where lipase acts?

A

Small intestine

43
Q

Where is bile produced?

A

Liver

44
Q

Where is bile stored?

A

Gall bladder

45
Q

What does bile do?

A

Neutralises stomach acid and emulsified lipids

46
Q

Why does the ileum have a large surface area?

A

To maximise absorption

47
Q

What do epithelium cells contain?

A

Contain many mitochondria for active transport and have many microvilli to further increase surface area

48
Q

What do capillaries do?

A

Absorb nutrients into blood stream

49
Q

What does lacteal do?

A

Absorbs fat products and tiny fat droplets into the lymphatic system

50
Q

Why does each villi contain a muscle fibre?

A

To constantly move it so it remains in contact with the contents of the ileum and maintains a steep concentration gradient

51
Q

Describe an experiment to measure the energy content of a food?

A
  1. Weigh the food sample; 2. Measure 20cm cubed of water into a boiling tube and clamp it with a thermometer inside and record the temperature; 3. Spear the sample on the end of a mounted needle and light it; 4. Hold the burning food underneath the boiling tube, relighting it if it goes out, until the food will no longer burn; 5. The final temperature of the water is measured; 6. Energy in J per g = (final temp - initial temp)x20x4.2/mass of sample

Biology (20 decks)

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