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kuek > pure bio chapter 3, 4 and 5 > Flashcards

pure bio chapter 3, 4 and 5 Flashcards

1
Q

chapter3 biological molecules

why do we need food

A

nutreints in food provide us with energy and materails needed by our body

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2
Q

chapter3 biological molecules

3 major types of nutrients

A

carbohydrates, fats, proteins

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3
Q

chapter3 biological molecules

carbohydrates function

A

provide energy for cell activities and immediate source of energy

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4
Q

chapter3 biological molecules

carbohydrates made up of

A

organic molecules made up of carbon hydrogen oxygen,
hydrogen atom:oxygen atom
2 : 1

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5
Q

chapter3 biological molecules

types of carbohydrates

A

simple sugar
double sugar
complex sugar

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6
Q

chapter3 biological molecules

simple sugars example

A

glucose fructose galactose

girls find guys (gsg)

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7
Q

chapter3 biological molecules

double sugars example

A

sucrose
maltose
lactose

small medium large (sml)

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8
Q

chapter3 biological molecules

complex sugars example

A

starch
cellulose
glycogen

student council girls (scg)

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9
Q

chapter3 biological molecules

reducing sugars

A

glucose fructose galactose maltose lactose

all simple and double sugars except sucrose

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10
Q

chapter3 biological molecules

what is simple sugar

A

basic unit of carbohydrates
able to pass trhough cell membrane

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11
Q

chapter3 biological molecules

glucose found in where

A

all animals

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12
Q

chapter3 biological molecules

fructose found in where

A

common in plants/fruits
rare in animals

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13
Q

chapter3 biological molecules

Galactose found in where

A

milk (mammals)

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14
Q

chapter3 biological molecules

double sugars

A

2(simple sugar)

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15
Q

chapter3 biological molecules

glucose + glucose=?

A

maltose

found in germinating seed

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16
Q

chapter3 biological molecules

glucose+galactose=?

A

lactose
found in milk

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17
Q

chapter3 biological molecules

glucose+fructose=?

A

sucrose
found in table sugar

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18
Q

chapter3 biological molecules

what are complex sugars

A

long chains/ polymers of simple sugars

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19
Q

chapter3 biological molecules

function of starch and found in where

A

-storage of carbohydrates in plants
-found in storage organs in plants

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20
Q

chapter3 biological molecules

glycogen

A

-storage of carboyhydrates in mammals
-digested to form glucose

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21
Q

chapter3 biological molecules

cellulose

A

-found in cell wall
- dietry fiber, prevent constipation

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22
Q

chapter3 biological molecules

what are proteins (amino acids)made up of

A

made up of hydrogen, nitrogen, oxygen, carbon

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23
Q

chapter3 biological molecules

proteins function

A
  • synthesis new cytoplansm, growth repair of worn-out body cells
  • source of energy during extreme starvation, when carbohydrates and fats are depleted
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24
Q

chapter3 biological molecules

what are fats made up of

A

carbon hyrdrogen oxygen

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25
# chapter3 biological molecules fats functions
-long term storage of energy -insulating material (prevent excessive heat loss)
26
# chapter3 biological molecules describe iodine test
1. add a few drops of iodine in potassium iodine solution to a food sample 2. record your observations
27
# chapter3 biological molecules iodine turns from brown to blue-black
starch is present
28
# chapter3 biological molecules iodine solution remains brown
starch is absent
29
# chapter3 biological molecules describe benedict's test
1. add 2cm^3 of food sample and benedicts solution 2. shake mixture and place test tube in boiling water bath 3. record colour of solution after 2-3 mins
30
# chapter3 biological molecules solution(food sample+benedicts solution) remains blue
no reducing sugar present
31
# chapter3 biological molecules solution(food sample+benedicts solution) turn from blue to green
very little reducing sugar present
32
# chapter3 biological molecules solution(food sample+benedicts solution) turn from blue to orange
reducing sugar present
33
# chapter3 biological molecules solution(food sample+benedicts solution) turn from blue to red
a lot of reducing sugar present
34
# chapter3 biological molecules describe biuret test
1. add equal amout of food sample and biuret solution into the test tube 2. shake well and record observations after 5 mins
35
# chapter3 biological molecules solution(food sample+biuret solution) turns from blue to violet
protein is present
36
# chapter3 biological molecules solution(food sample+biuret solution) remains blue
protein is absent
37
# chapter3 biological molecules liquid state describe ethanol emulsion test
1. add 2cm^3 of ethanol to food sample+shake 2. add 2cm^3 of water into solution+shake 3. record observations
38
# chapter3 biological molecules solid state describe ethanol emulsion test
1. crush solid sample using mortar and pestle 2. add 2cm^3 of ethanol+shake 3. pour top layer of ethanol into test tube with 2cm^3 of water+ shake 4. record observations
39
# chapter3 biological molecules solution remains clear
fats is absent
40
# chapter 4 enzymes what are enzymes
proteins
41
# chapter 4 enzymes function of enzymes
-function as a biological catalyst -speed up the rate of chemical reactions -remain chemically unchanged at the end of the reaction
42
# chapter 4 enzymes what is activation energy
the amount of energy needed to start a reaction
43
# chapter 4 enzymes what is a catalyst for
it procides an alternatice pathway for reaction with lower activation energy
44
# chapter 4 enzymes what are enzymes required to do
- break large molecules into simpler smaller substances so they are soluble in water -small enough to diffuse through cell membranes
45
# chapter 4 enzymes what are digestive enzymes
amylase maltase protease lipase
46
# chapter 4 enzymes function of amylase
digest starch to maltose
47
# chapter 4 enzymes function of maltase
digest maltose to glucose
48
# chapter 4 enzymes function of protease
digest proteins to polypeptides, then amino acids
49
# chapter 4 enzymes function of lipase
digest fats to fatty acids and glycerol
50
# chapter 4 enzymes enzymes either...complex substances
build up or break down complex substances
51
# chapter 4 enzymes enzymes build up
anabolic reactions
52
# chapter 4 enzymes enzymes break down
catabolic reactions
53
# chapter 4 enzymes example of anabolic reaction
protein synthesis photosynthesis
54
# chapter 4 enzymes example of catabolic reactions
digestion
55
# chapter 4 enzymes characteristics of enzyme
1. speed up chemical reaction 2. remain unchanged at end of reaction 3. highy specific in action 4. affected by temperature 5. affected by pH
56
# chapter 4 enzymes how do enzyme work? (answering technique for lock and key)
(enzyme is the lock, substrate is the key) 1. enzyme has a specific 3D shape and active site 2. substrate has complementary shape to enzyme 3. substrate binds to enzyme to form enzyme substrate complex 4. activation energy of reaction is lowered and chemical reaction occurs 5. products leave the active site and enzyme remains chemically unchanged
57
# chapter 4 enzymes what is denaturation
the process in which proteins lose teir specific 3D structure and shape due to high temperature, extreme change of pH from the optimum pH of the enzyme
58
# chapter 4 enzymes effect of temperature on enzyme activity (low temperature)
-enzymes are less active -low kinetic energy of enxyme and substrate -low frequency of effective collisions -low rate of formation of enzyme-substrate complex
59
# chapter 4 enzymes effect of temperature on enzyme activity (high temperature)
-enzyme activity uncreases -increase in kinetic energy of enzyme and substrate -increase in frequency of effective collisions -increase in rate of formation of enzyme substrate
60
# chapter 4 enzymes effect of temperature on enzyme activity (optimum temperature)
-enzyme activity at the highest -highest frequency of effective collision -high rate of formation of enzyme substrate complex
61
# chapter 4 enzymes effect of temperature on enzyme activity (beyong optimum temperature)
-enzyme activity decreases -high temp denatures enzyme -specific 3D shape and active site altered -unable to bind of substrate with complementry shape -decreased frequency of effective collisions -decrease rate of formation of enzyme-substrate complex
62
# chapter 4 enzymes effect of pH on enzyme activity (optimum pH)
-enzyme activity highest -enxyme's specific 3Dshape and active site intact, able to bind to substrate with complemetary shape -highest rate of formation of enzyme substrate complex
63
# chapter 4 enzymes effect of pH on enzyme activity (extreme change in pH)
-enzyme activity decreases -enxymes denatured -enzymes lose specific 3D shape and active site unable to bind to substrate with complementary shape -decrease rate of formation of enzyme-substrate complex
64
# chapter 5 nutrition in humans example of nutrients
carbohydrate, protein, fats, water
65
# chapter 5 nutrition in humans what is nutrition
the process of obtaining food to release energy for growth, repair and maintenance of the body
66
# chapter 5 nutrition in humans organs of alimentary canal
mouth oesophagus stomach small intestine large intestine rectum anus
67
# chapter 5 nutrition in humans Associated Organs
salivary glands liver gall bladder pancreas
68
# chapter 5 nutrition in humans PROCESSES IN NUTRITION
INGESTION DIGESTION ABSORPTION ASSIMILATION EGESTION
69
# chapter 5 nutrition in humans ingestion
food is taken into body
70
# chapter 5 nutrition in humans digestion
large food molecuels borken down into smaller souble molecules
71
# chapter 5 nutrition in humans absorption
digested nutrients are absorbed into the bloodstream at the intestines
72
# chapter 5 nutrition in humans assimilation
absorbed nutrients are used by cells to provide enerygy or to make new cytoplasm for growth
73
# chapter 5 nutrition in humans egestion
Undigested matter is removed from the body -stored temporarily in rectum discharged as faeces through anus
74
# chapter 5 nutrition in humans what is mechanical digestion+why does it help
breaking down large food pieces intro maller food pieces -increase SA:V, increase rate of chemical digestion -release nutrients from food during chewing
75
# chapter 5 nutrition in humans what is chemical digestion+why does it help
Breaking down large insoluble food molecules into smaller, soluble food molecules by digestive enzymes * Ensure food molecules are small enough to be absorbed into bloodstream and body cells
76
# chapter 5 nutrition in humans structure of mouth
teeth salivary glands tounge
77
# chapter 5 nutrition in humans function of teeth
break large pieces of food into smaller pieces chewing increases SA of food so enzymes can act on it more efficently
78
# chapter 5 nutrition in humans function of salivary glands
secrete saliva into mouth
79
# chapter 5 nutrition in humans function of tounge
help mix food with saliva and move food to the back of mouth during swallowing
80
# chapter 5 nutrition in humans digestion in mouth
mechanical digestion: teeth chewing break food into smaller pieces, increases SA:V speed up amylase action chemical digestion: saliva contains salivary amylase optimum pH 7 starch--> maltose
81
# chapter 5 nutrition in humans Peristalsis
rythmic wave-like contractions in walls of alimentary canal
82
# chapter 5 nutrition in human what is the oesophagus
narrow muscular tube joining mouth to stomach
83
# chapter 5 nutrition in human what are the walls of the oesophagus made of
made of 2 layers of antagonistic muscles that produce long, slow contractions
84
# chapter 5 nutrition in human longtiudinal muscle outside or inside
outside
85
# chapter 5 nutrition in human circular muscle outside or inside
inside
86
# chapter 5 nutrition in human circular muscle contract, longitudinal muscle..
relax
87
# chapter 5 nutrition in human circular muscle relax longitudinal muscle...
contract
88
# chapter 5 nutrition in human when alimentary canal constricts
food is pushed forward
89
# chapter 5 nutrition in human when alimentary canal dilates
lumen widens for food to enter
90
# chapter 5 nutrition in human structure of stomach
-stomach wall has many gastric pits -gastric pits lined with gastric glands -gastric glands secrete gastric juice
91
# chapter 5 nutrition in human mechanical digestion in stomach
peristalsis, churn and break up food, mixes food with gastric juice
92
# chapter 5 nutrition in human chemical digestion in stomach
-mucus protects stomach wall from being digested by pepsin, moistens food for easy movement -HCl denatures salivary amylase , kill harmful organisms in food, provides optimum pH (2)for pepsin to digest protein -pepsin(protease) digest proteins into polypeptides
93
# chapter 5 nutrition in human structure of small intestine
Three segments * duodenum, jejunum, ileum Inner walls are folded * Folds contain villi (finger-like projections)
94
# chapter 5 nutrition in human what is the chemical and mechanical digestion in duodenum
mechanical digestion:Bile Produced by liver, Stored and released by gall bladder, Carries out emulsification of fat, chemical digestion : -Pancreatic Juice Secreted by pancreas, Contains pancreatic amylase, pancreatic protease, and pancreatic lipase -Intestinal Juice--> Secrete maltase, protease, lipase
95
# chapter 5 nutrition in human function of pancreas
-secrete pancreatic juice into duodenum via pancreatic duct -contains pancreatic amylase lipase and protease
96
# chapter 5 nutrition in human function of liver
-Production of bile - Deamination of amino acids - Conversion of glucose to glycogen and vice versa - Breakdown of hormones - Breakdown of alcohol (ie Detoxification)
97
# chapter 5 nutrition in human pH in duodenum
8
98
# chapter 5 nutrition in human what is absorbed in the ilenum
glucose, amino acids, fatty acids and glycerol
99
# chapter 5 nutrition in human what is absorbed in the large intestine (colon)
water and mineral salts
100
# chapter 5 nutrition in human structure of villi
epithelium lacteal blood capillaries
101
# chapter 5 nutrition in human function of epithelium
allow fatty acids and glycerol to diffuce anf recombine to form fat globules
102
# chapter 5 nutrition in human function of lacteal
-for fat globules to enter -to maintain steep concentration gradient for diffurion and active transport of digested substances
103
# chapter 5 nutrition in human what function of blood caplliaries in the small intestine?
for absorption of glucose and amino acids by diffusion and active transport into blood capilaries
104
# chapter 5 nutrition in human what are villi for
increase SA:V ->increase rate of absorption
105
# chapter 5 nutrition in human why is epithelium wall one cell thick (epithelial cell)
provide short diffusion distance for nutrients ->increase rate of absorption
106
# chapter 5 nutrition in human function of epithelial cell's microvilli
to further increase SA:V for absorption
107
# chapter 5 nutrition in human why epithelial cell have many mitochondria
to release energy bia respiration for active transport for nutrients into villi
108
# chapter 5 nutrition in human why villus contain many blood capilaries
Transport absorbed glucose and amino acids away to maintain a steep diffusion gradient
109
# chapter 5 nutrition in human why villus contain lacteal
Transport absorbed fats away and maintain a steep diffusion gradient
110
# chapter 5 nutrition in human excess glucose converted to what and stored where
converted to glycogen stored in the liver
111
# chapter 5 nutrition in human function of glucose
broken down by cells during respiration to release energy for cellular activities
112
# chapter 5 nutrition in human function of amino acids
Used by cells in synthesis of new cytoplasm, for growth and repair of worn-out parts
113
# chapter 5 nutrition in human excess amino acids converted to what in where
converted into urea in the liver
114
# chapter 5 nutrition in human structure of liver
hepatic vein hepatic artery hepatic protal vein
115
# chapter 5 nutrition in human function of hepatic protal vein
-transport blood rich in amino acids and glucose that were absorbed in small intestine to liver to liver
116
# chapter 5 nutrition in human function of hepatic vein
-transports deoxygenated blood from liver towards heart -blood transported through heptic vein contains substances produced in liver
117
# chapter 6 circulatory system in humans function of hepatic artery
-transports oxygenated blood from hearat to liver
118
# chapter 5 nutrition in human what is deamination of amino acids
excess amino acids are transported to the liver. amino groups are removed from amino acids and converted to urea
119
# chapter 5 nutrition in human stages of liver diseases
healthy liver->fatty liver->liver fibrosis->liver cirrhosis
120
# chapter 5 nutrition in human what does alcohol do to your brain (short term effects)
-slow down brain funciton -reduced self control -increased reaction time
121
# chapter 5 nutrition in human what does alcohol do to your brain (long term effects)
-dementia -shrinkage of brain volume -may affect fetus development during pregnancy
122
# \chapter 5 nutrition in human Social Implications on alcohol
* Alcoholics may neglect work and families * Exhibit violent behaviour * People may tend to commit crimes under the influence

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