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Biology > Nutrition - plants + human > Flashcards

Nutrition - plants + human Flashcards

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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

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

Sources and function of carbs

A

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

22
Q

Sources and function of protein

A

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

23
Q

Sources and function of lipid

A

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

24
Q

Sources and function of dietary fibre

A

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

25
Q

Sources and function of vitamins

A

function - maintain health
sources - fruits and vegetables

26
Q

Sources and function of minerals

A

function - maintain health
sources - fruits and veg. , meats, dairy

27
Q

Sources and function of water

A

function - for chemical reactions to take place in cells
sources - water, juice, milk

28
Q

Sources and function of Vitamin D

A

Function - helps abosrb calcium, strong bones
sources - dairy, oily fish, sunlight

29
Q

Sources and function of calcium

A

Function - strong teeth bones

30
Q

Sources and function of Vitamin C

A

function - forms collagen protein, skin, hair, gum, bones
sources - citrus fruit, green veg
lack causes scurvy

31
Q

Sources and function of vitamin A

A

function - pigment in retina for vision
sources - meat, dairy, green veg, eggs

32
Q

Sources and function of iron

A

function - to make haemoglobin, pigment in red blood cells
source - red meat, liver, leafy green veg

33
Q

How do energy requirements vary?

A

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
Q

What is the alimentary canal

A

passage through which food flows through the body starting at the mouth ending at the anus

35
Q

What happens in the mouth

A

teeth chew food, amylase enzymes digest starch into maltose

36
Q

What happens in the oesophagus

A

The tube that connects mouth to stomach
food is swallowed by wave like contraction pushing the food down

37
Q

What happens in the stomach

A

food is mechanically digested by churning while protease enzymes digest proteins
hydrochloric acid kills the bacteria in food

38
Q

What happens in the small intestine

A

First section - duodenum food enters
Second section - ileum absorption of digest food molecules take place, lined with villi to increase sa

39
Q

What happens in the large intestine

A

water is absorbed, remaining material produces faeces stored in rectum removed through anus

40
Q

What happens in the pancreas

A

produces amylase protease and lipase

41
Q

What is peristalsis

A
  • 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
Q

What do digestive enzymes do?

A

break down large insoluble molecules to smaller soluble molecules by enzymes

43
Q

how are carbs chemically digested

A

Starch to maltose through amylse, maltose to glucose through maltase

44
Q

How is protein chemically digested

A

protein to short chains of amino acids through protease, short chains of amino acids to single amino acids through trypsin

45
Q

how are lipids chemically digested

A

lipids to fatty acids + glycerol through lipase

46
Q

What is bile, how is it produced and where is it stored

A

bile is an alkaline substance produced by cells in the liver and stored in the gallbladder
- emulsifies fats
- neutralises stomach acid

47
Q

What is the role of bile

A

emulsifies fats and neutralises hydrochloric acid from stomach

48
Q

How is the small intestine adapted for absorption

A
  • very long and has folded surface with millions of villi
  • increases sa of the small intestine, faster more efficient absorption
49
Q

How are villi adapted for absorption

A
  • large sa
  • short diffusion distance
  • conc gradient

Biology (4 decks)

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