Topic 6 - Food and Digestion

Question 1

Balanced Diet

Answer 1

Where you intake food from different food groups in the correct proportions to get different essential nutrients

Question 2

Digestion

Answer 2

The process by which large, insoluble food molecules are broken down into small, soluble food molecules

Question 3

Mechanical digestion

Answer 3

The breakdown of food into smaller pieces without chemical change to the food molecules

Question 4

Chemical digestion

Answer 4

When large insoluble molecules are broken down into small soluble molecules by the action of digestive enzymes

Question 5

Enzyme

Answer 5

A biological catalyst that speeds up chemical reactions

Question 6

Peristalsis

Answer 6

When circular and longitudinal muscles contract and relax to change the shape of the alimentary canal so food passes along

Question 7

Absorption

Answer 7

When digested food molecules move from the digestive system into the bloodstream

Question 8

Assimilation

Answer 8

The process by which the absorbed products of digestion are used to build new cells/parts of cells

Question 9

Bile

Answer 9

An alkaline substance that creates optimum conditions for enzymes of the small intestine, neutralises the acidic bolus and breaks up large fat globules into smaller droplets (emulsification)

Question 10

Egestion

Answer 10

The expulsion of the faeces through the anus

Question 11

Ingestion

Answer 11

The consumption of a substance by an organism

Question 12

Chemical elements present in carbohydrates

Answer 12

Carbon, hydrogen, oxygen

Question 13

Chemical elements present in protein

Answer 13

Carbon, hydrogen, oxygen, nitrogen, sulfur

Question 14

Chemical elements present in lipids

Answer 14

Carbon, hydrogen, oxygen

Question 15

Carbohydrates structure

Answer 15

Starch is made of chains of glucose (polymer)

Question 16

Protein structure

Answer 16

Protein is made of chains of amino acids

Question 17

Lipids structure

Answer 17

Lipids are made of glycerol and three fatty acids

Question 18

Test for starch

Answer 18

Yellow/orange iodine solution will turn blue-black

Question 19

Test for glucose

Answer 19

Blue Benedict’s solution will turn green, then yellow, then orange or brick-red if there is a large amount of glucose

Question 20

Test for protein

Answer 20

Blue Biuret’s solution turns lilac

Question 21

Tests for lipids

Answer 21

1. Colourless ethanol + water mixture will form a cloudy white emulsion
2. Paper will turn from opaque to transparent/translucent

Question 22

Carbohydrates function

Answer 22

Our main energy source

Question 23

Proteins function

Answer 23

For growth and repair

Question 24

Lipids function

Answer 24

Provides insulation and is energy storage

Question 25

Vitamin A function

Answer 25

Good for vision, hair, teeth, and nails

Question 26

Vitamin C funtion

Answer 26

Prevents scurvy (connective tissue problems)

Question 27

Vitamin D function

Answer 27

Helps to absorb calcium and prevents rickets (soft and weakened bones)

Question 28

Calcium function

Answer 28

Prevents osteoporosis (brittle bones)

Question 29

Iron function

Answer 29

Prevents anemia

Question 30

Water function

Answer 30

Needed for chemical reactions and sweating and the removal of waste

Question 31

Mouth

Answer 31

Where food enters the alimentary canal and digestion begins

Question 32

Oesophagus

Answer 32

Muscular tube which moves ingested food from the mouth to the stomach

Question 33

Stomach

Answer 33

Muscular organ where digestion occurs. Pepsin digests protein, and hydrochloric acid increases enzyme activity.

Question 34

Duodenum

Answer 34

First part of the small intestine where the neutralisation of the acidic bolus occurs

Question 35

Ileum

Answer 35

Second part of the small intestine where most of the digestion and absorption occurs

Question 36

Colon

Answer 36

First part of the large intestine where absorption of water and some vitamins and minerals occur

Question 37

Rectum

Answer 37

Last part of the large intestine where faeces are stored

Question 38

Pancreas

Answer 38

Creates and secretes digestive enzymes

Question 39

Amylase

Answer 39

Converts starch into maltose

Question 40

Maltase

Answer 40

Converts maltose into glucose

Question 41

Protease

Answer 41

Converts protein into amino acids

Question 42

Lipase

Answer 42

Converts lipids into glycerol and fatty acids

Question 43

Villi

Answer 43

Tiny, finger-shaped structures that increase the surface area for more efficient food absorption

Question 44

Substrate

Answer 44

The molecule involved in the enzyme reaction which fits into the active site of the enzyme

Question 45

Amylase location

Answer 45

Made:
- Mouth
- Pancreas
- Small intestine

Works in the:
- Mouth
- Small intestine

Question 46

Maltase location

Answer 46

Made:
- Small intestine

Works in the:
- Small intestine

Question 47

Protease location

Answer 47

Made:
- Stomach
- Pancreas
- Small intestine

Works in the:
- Stomach
- Small intestine

Question 48

Lipase location

Answer 48

Made:
- Pancreas
- Small intestine

Works in the:
- Small intestine