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Nutrition - plants + human Flashcards

(49 cards)

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1
Q

What is photosynthesis?

A

Conversion of light energy into chemical energy (sunlight to sugars)

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2
Q

Word equation for photosynthesis

A

carbon dioxide + water –> (light, chlorophyll) glucose + oxygen

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3
Q

Symbol equation for photosynthesis

A

6CO2 + 6H20 –> (light, chlorophyll) C6 H12 O6 + 6O2

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4
Q

Explain the process of photosynthesis

A
  • Sunlight is transferred to the chloroplasts
  • Energy from sunlight is absorbed by chlorophyll
  • Green plants use this energy to make glucose
  • At the same time, oxygen is made and released as a waste product
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5
Q

What are the 3 factors affecting rate of photosynthesis

A
  • light intensity
  • CO2 concentration
  • temperature
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6
Q

How does light intensity affect photosynthesis

A
  • higher the intensity, faster the rate of photosynthesis
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7
Q

How does temperature affect photosynthesis

A
  • higher the temp the faster the rate of photosynthesis
  • more kinetic energy, more collisions
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8
Q

How does carbon dioxide conc affect photosynthesis

A
  • higher the carbon dioxide levels, faster the rate of photosynthesis
  • more raw materials available for photosynthesis
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9
Q

What are the 7 parts of the leaf structure

A
  • waxy cuticle
  • upper epidermis
  • palisade mesophyll
  • spongy mesophyll
  • lower epidermis
  • guard cell
  • stomata
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10
Q

How is the waxy cuticle adapted for photosynthesis

A
  • thin cuticle made of wax, protects the leaf without blocking sunlight
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11
Q

How is a leaf adapted for photosynthesis

A
  • Large sa for diffusion of CO2 and absorption of light
  • Thin - allows CO2 to diffuse to palisade mesophyll quickly
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12
Q

How is the epidermis adapted for photosynthesis

A
  • thin and transparent to allow more light to reach the palisade cells
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13
Q

How is the palisade cell layer adapted for photosynthesis

A
  • at the top of leaf to absorb more light
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14
Q

How is the spongy layer adapted for photosynthesis

A
  • air spaces allow gases to diffuse through
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15
Q

How is the chloroplasts adapted for photosynthesis

A
  • high chloroplasts density in palisade mesophyll cell, chlorophyll absorbs more light
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16
Q

How are the vascular bundles adapted for photosynthesis

A
  • thick cell walls of tissue in the bundles, help support the stem and leaf
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17
Q

What mineral ions are needed for plant growth

A

Nitrogen and magnesium

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18
Q

Why is nitrogen needed for plant growth

A

nitrates needed to make amino acids (protein)
if deficient causes yellowing of leaves, stunted growth

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19
Q

Why is magnesium needed for plant growth

A

needed to make chlorophyll
if deficient causes yellowing between veins

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20
Q

What are the 7 items needed for a balanced diet

Study These Flashcards
A
  • carbs
  • protein
  • lipid
  • vitamins
  • minerals
  • water
  • dietary fibre
21
Q

Sources and function of carbs

Study These Flashcards
A

function - source of energy
sources - bread, pasta, rice

22
Q

Sources and function of protein

Study These Flashcards
A

function - growth and repair
sources - meat, fish, eggs, nuts

23
Q

Sources and function of lipid

Study These Flashcards
A

Function - insulation, energy storage
sources - butter, oil , nuts

24
Q

Sources and function of dietary fibre

Study These Flashcards
A

function - bulk for intestine to push food through
sources - vegetables, whole grains

25
Sources and function of vitamins
function - maintain health sources - fruits and vegetables
26
Sources and function of minerals
function - maintain health sources - fruits and veg. , meats, dairy
27
Sources and function of water
function - for chemical reactions to take place in cells sources - water, juice, milk
28
Sources and function of Vitamin D
Function - helps abosrb calcium, strong bones sources - dairy, oily fish, sunlight
29
Sources and function of calcium
Function - strong teeth bones
30
Sources and function of Vitamin C
function - forms collagen protein, skin, hair, gum, bones sources - citrus fruit, green veg lack causes scurvy
31
Sources and function of vitamin A
function - pigment in retina for vision sources - meat, dairy, green veg, eggs
32
Sources and function of iron
function - to make haemoglobin, pigment in red blood cells source - red meat, liver, leafy green veg
33
How do energy requirements vary?
age - increases towards adulthood - children need more - adult less activity levels - more active more energy pregnancy - energy req. increases - more iron and calcium breastfeeding - energy req. increase, more calcium sex - male requires more (more muscle more energy)
34
What is the alimentary canal
passage through which food flows through the body starting at the mouth ending at the anus
35
What happens in the mouth
teeth chew food, amylase enzymes digest starch into maltose
36
What happens in the oesophagus
The tube that connects mouth to stomach food is swallowed by wave like contraction pushing the food down
37
What happens in the stomach
food is mechanically digested by churning while protease enzymes digest proteins hydrochloric acid kills the bacteria in food
38
What happens in the small intestine
First section - duodenum food enters Second section - ileum absorption of digest food molecules take place, lined with villi to increase sa
39
What happens in the large intestine
water is absorbed, remaining material produces faeces stored in rectum removed through anus
40
What happens in the pancreas
produces amylase protease and lipase
41
What is peristalsis
- mechanism that helps move food along the alimentary canal - circular muscles contract to reduce the diameter of the lumen - longitudinal muscles contract to reduce the length of the section
42
What do digestive enzymes do?
break down large insoluble molecules to smaller soluble molecules by enzymes
43
how are carbs chemically digested
Starch to maltose through amylse, maltose to glucose through maltase
44
How is protein chemically digested
protein to short chains of amino acids through protease, short chains of amino acids to single amino acids through trypsin
45
how are lipids chemically digested
lipids to fatty acids + glycerol through lipase
46
What is bile, how is it produced and where is it stored
bile is an alkaline substance produced by cells in the liver and stored in the gallbladder - emulsifies fats - neutralises stomach acid
47
What is the role of bile
emulsifies fats and neutralises hydrochloric acid from stomach
48
How is the small intestine adapted for absorption
- very long and has folded surface with millions of villi - increases sa of the small intestine, faster more efficient absorption
49
How are villi adapted for absorption
- large sa - short diffusion distance - conc gradient

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