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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
Q

chapter3 biological molecules

fats functions

A

-long term storage of energy
-insulating material (prevent excessive heat loss)

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26
Q

chapter3 biological molecules

describe iodine test

A
  1. add a few drops of iodine in potassium iodine solution to a food sample
  2. record your observations
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27
Q

chapter3 biological molecules

iodine turns from brown to blue-black

A

starch is present

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28
Q

chapter3 biological molecules

iodine solution remains brown

A

starch is absent

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29
Q

chapter3 biological molecules

describe benedict’s test

A
  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
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30
Q

chapter3 biological molecules

solution(food sample+benedicts solution) remains blue

A

no reducing sugar present

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31
Q

chapter3 biological molecules

solution(food sample+benedicts solution) turn from blue to green

A

very little reducing sugar present

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32
Q

chapter3 biological molecules

solution(food sample+benedicts solution) turn from blue to orange

A

reducing sugar present

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33
Q

chapter3 biological molecules

solution(food sample+benedicts solution) turn from blue to red

A

a lot of reducing sugar present

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34
Q

chapter3 biological molecules

describe biuret test

A
  1. add equal amout of food sample and biuret solution into the test tube
  2. shake well and record observations after 5 mins
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35
Q

chapter3 biological molecules

solution(food sample+biuret solution) turns from blue to violet

A

protein is present

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36
Q

chapter3 biological molecules

solution(food sample+biuret solution) remains blue

A

protein is absent

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37
Q

chapter3 biological molecules

liquid state
describe ethanol emulsion test

A
  1. add 2cm^3 of ethanol to food sample+shake
  2. add 2cm^3 of water into solution+shake
  3. record observations
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38
Q

chapter3 biological molecules

solid state
describe ethanol emulsion test

A
  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
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39
Q

chapter3 biological molecules

solution remains clear

A

fats is absent

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40
Q

chapter 4 enzymes

what are enzymes

A

proteins

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41
Q

chapter 4 enzymes

function of enzymes

A

-function as a biological catalyst
-speed up the rate of chemical reactions
-remain chemically unchanged at the end of the reaction

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42
Q

chapter 4 enzymes

what is activation energy

A

the amount of energy needed to start a reaction

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43
Q

chapter 4 enzymes

what is a catalyst for

A

it procides an alternatice pathway for reaction with lower activation energy

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44
Q

chapter 4 enzymes

what are enzymes required to do

A
  • break large molecules into simpler smaller substances so they are soluble in water
    -small enough to diffuse through cell membranes
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45
Q

chapter 4 enzymes

what are digestive enzymes

A

amylase
maltase
protease
lipase

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46
Q

chapter 4 enzymes

function of amylase

A

digest starch to maltose

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47
Q

chapter 4 enzymes

function of maltase

A

digest maltose to glucose

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48
Q

chapter 4 enzymes

function of protease

A

digest proteins to polypeptides, then amino acids

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49
Q

chapter 4 enzymes

function of lipase

A

digest fats to fatty acids and glycerol

50
Q

chapter 4 enzymes

enzymes either…complex substances

A

build up or break down complex substances

51
Q

chapter 4 enzymes

enzymes build up

A

anabolic reactions

52
Q

chapter 4 enzymes

enzymes break down

A

catabolic reactions

53
Q

chapter 4 enzymes

example of anabolic reaction

A

protein synthesis
photosynthesis

54
Q

chapter 4 enzymes

example of catabolic reactions

A

digestion

55
Q

chapter 4 enzymes

characteristics of enzyme

A
  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
Q

chapter 4 enzymes

how do enzyme work? (answering technique for lock and key)

A

(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
Q

chapter 4 enzymes

what is denaturation

A

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
Q

chapter 4 enzymes

effect of temperature on enzyme activity (low temperature)

A

-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
Q

chapter 4 enzymes

effect of temperature on enzyme activity (high temperature)

A

-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
Q

chapter 4 enzymes

effect of temperature on enzyme activity (optimum temperature)

A

-enzyme activity at the highest
-highest frequency of effective collision
-high rate of formation of enzyme substrate complex

61
Q

chapter 4 enzymes

effect of temperature on enzyme activity (beyong optimum temperature)

A

-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
Q

chapter 4 enzymes

effect of pH on enzyme activity (optimum pH)

A

-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
Q

chapter 4 enzymes

effect of pH on enzyme activity (extreme change in pH)

A

-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
Q

chapter 5 nutrition in humans

example of nutrients

A

carbohydrate, protein, fats, water

65
Q

chapter 5 nutrition in humans

what is nutrition

A

the process of obtaining food to release energy for growth, repair and maintenance of the body

66
Q

chapter 5 nutrition in humans

organs of alimentary canal

A

mouth
oesophagus
stomach
small intestine
large intestine
rectum
anus

67
Q

chapter 5 nutrition in humans

Associated Organs

A

salivary glands
liver
gall bladder
pancreas

68
Q

chapter 5 nutrition in humans

PROCESSES IN NUTRITION

A

INGESTION
DIGESTION
ABSORPTION
ASSIMILATION
EGESTION

69
Q

chapter 5 nutrition in humans

ingestion

A

food is taken into body

70
Q

chapter 5 nutrition in humans

digestion

A

large food molecuels borken down into smaller souble molecules

71
Q

chapter 5 nutrition in humans

absorption

A

digested nutrients are absorbed into the bloodstream at the intestines

72
Q

chapter 5 nutrition in humans

assimilation

A

absorbed nutrients are used by cells to provide enerygy or to make new cytoplasm for growth

73
Q

chapter 5 nutrition in humans

egestion

A

Undigested matter is removed from the body
-stored temporarily in rectum
discharged as faeces through anus

74
Q

chapter 5 nutrition in humans

what is mechanical digestion+why does it help

A

breaking down large food pieces intro maller food pieces
-increase SA:V, increase rate of chemical digestion
-release nutrients from food during chewing

75
Q

chapter 5 nutrition in humans

what is chemical digestion+why does it help

A

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
Q

chapter 5 nutrition in humans

structure of mouth

A

teeth salivary glands tounge

77
Q

chapter 5 nutrition in humans

function of teeth

A

break large pieces of food into smaller pieces
chewing increases SA of food so enzymes can act on it more efficently

78
Q

chapter 5 nutrition in humans

function of salivary glands

A

secrete saliva into mouth

79
Q

chapter 5 nutrition in humans

function of tounge

A

help mix food with saliva and move food to the back of mouth during swallowing

80
Q

chapter 5 nutrition in humans

digestion in mouth

A

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
Q

chapter 5 nutrition in humans

Peristalsis

A

rythmic wave-like contractions in walls of alimentary canal

82
Q

chapter 5 nutrition in human

what is the oesophagus

A

narrow muscular tube joining mouth to stomach

83
Q

chapter 5 nutrition in human

what are the walls of the oesophagus made of

A

made of 2 layers of antagonistic muscles that produce long, slow contractions

84
Q

chapter 5 nutrition in human

longtiudinal muscle outside or inside

A

outside

85
Q

chapter 5 nutrition in human

circular muscle outside or inside

A

inside

86
Q

chapter 5 nutrition in human

circular muscle contract, longitudinal muscle..

A

relax

87
Q

chapter 5 nutrition in human

circular muscle relax longitudinal muscle…

A

contract

88
Q

chapter 5 nutrition in human

when alimentary canal constricts

A

food is pushed forward

89
Q

chapter 5 nutrition in human

when alimentary canal dilates

A

lumen widens for food to enter

90
Q

chapter 5 nutrition in human

structure of stomach

A

-stomach wall has many gastric pits
-gastric pits lined with gastric glands
-gastric glands secrete gastric juice

91
Q

chapter 5 nutrition in human

mechanical digestion in stomach

A

peristalsis,
churn and break up food, mixes food with gastric juice

92
Q

chapter 5 nutrition in human

chemical digestion in stomach

A

-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
Q

chapter 5 nutrition in human

structure of small intestine

A

Three segments
* duodenum, jejunum, ileum
Inner walls are folded
* Folds contain villi (finger-like
projections)

94
Q

chapter 5 nutrition in human

what is the chemical and mechanical digestion in duodenum

A

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
Q

chapter 5 nutrition in human

function of pancreas

A

-secrete pancreatic juice into duodenum via pancreatic duct
-contains pancreatic amylase lipase and protease

96
Q

chapter 5 nutrition in human

function of liver

A

-Production of bile
- Deamination of amino acids
- Conversion of glucose to glycogen and vice versa
- Breakdown of hormones
- Breakdown of alcohol (ie Detoxification)

97
Q

chapter 5 nutrition in human

pH in duodenum

A

8

98
Q

chapter 5 nutrition in human

what is absorbed in the ilenum

A

glucose, amino acids, fatty acids and glycerol

99
Q

chapter 5 nutrition in human

what is absorbed in the large intestine (colon)

A

water and mineral salts

100
Q

chapter 5 nutrition in human

structure of villi

A

epithelium lacteal blood capillaries

101
Q

chapter 5 nutrition in human

function of epithelium

A

allow fatty acids and glycerol to diffuce anf recombine to form fat globules

102
Q

chapter 5 nutrition in human

function of lacteal

A

-for fat globules to enter
-to maintain steep concentration gradient for diffurion and active transport of digested substances

103
Q

chapter 5 nutrition in human

what function of blood caplliaries in the small intestine?

A

for absorption of glucose and amino acids by diffusion and active transport into blood capilaries

104
Q

chapter 5 nutrition in human

what are villi for

A

increase SA:V ->increase rate of absorption

105
Q

chapter 5 nutrition in human

why is epithelium wall one cell thick (epithelial cell)

A

provide short diffusion distance for nutrients ->increase rate of absorption

106
Q

chapter 5 nutrition in human

function of epithelial cell’s microvilli

A

to further increase SA:V for absorption

107
Q

chapter 5 nutrition in human

why epithelial cell have many mitochondria

A

to release energy bia respiration for active transport for nutrients into villi

108
Q

chapter 5 nutrition in human

why villus contain many blood capilaries

A

Transport absorbed glucose and amino acids away to maintain a steep diffusion gradient

109
Q

chapter 5 nutrition in human

why villus contain lacteal

A

Transport absorbed fats away
and maintain a steep
diffusion gradient

110
Q

chapter 5 nutrition in human

excess glucose converted to what and stored where

A

converted to glycogen stored in the liver

111
Q

chapter 5 nutrition in human

function of glucose

A

broken down by cells during respiration to release energy for cellular activities

112
Q

chapter 5 nutrition in human

function of amino acids

A

Used by cells in synthesis of new cytoplasm, for growth and repair of
worn-out parts

113
Q

chapter 5 nutrition in human

excess amino acids converted to what in where

A

converted into urea in the liver

114
Q

chapter 5 nutrition in human

structure of liver

A

hepatic vein
hepatic artery
hepatic protal vein

115
Q

chapter 5 nutrition in human

function of hepatic protal vein

A

-transport blood rich in amino acids and glucose that were absorbed in small intestine to liver
to liver

116
Q

chapter 5 nutrition in human

function of hepatic vein

A

-transports deoxygenated blood from liver towards heart
-blood transported through heptic vein contains substances produced in liver

117
Q

chapter 6 circulatory system in humans

function of hepatic artery

A

-transports oxygenated blood from hearat to liver

118
Q

chapter 5 nutrition in human

what is deamination of amino acids

A

excess amino acids are transported to the liver. amino groups are removed from amino acids and converted to urea

119
Q

chapter 5 nutrition in human

stages of liver diseases

A

healthy liver->fatty liver->liver fibrosis->liver cirrhosis

120
Q

chapter 5 nutrition in human

what does alcohol do to your brain (short term effects)

A

-slow down brain funciton
-reduced self control
-increased reaction time

121
Q

chapter 5 nutrition in human

what does alcohol do to your brain (long term effects)

A

-dementia
-shrinkage of brain volume
-may affect fetus development during pregnancy

122
Q

\chapter 5 nutrition in human

Social Implications on alcohol

A
  • Alcoholics may neglect
    work and families
  • Exhibit violent
    behaviour
  • People may tend to
    commit crimes under
    the influence

kuek (11 decks)

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