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Biology > Topic C: Diet and digestion > Flashcards

Topic C: Diet and digestion Flashcards

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1
Q

Describe the test for Starch?

A
  • Put some starch solution into a test-tube
  • add a few drops of iodine solution
  • the sample should go blue black
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2
Q

Describe the test of glucose?

A
  • Put some glucose solution into a test tube
  • Add few drops of Benedict’s solution
  • Put the test tube in a beaker of boiling water
  • the test tube should go brick red.
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3
Q

What is a enzyme?

A

An enzyme is a biological catalyst, this means they speed up reactions by over a million times, without being used up themselves.

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4
Q

Enzymes are temperature?

A

When enzyme molecules + substrates in a mixture collide - they react. If we warm the mixture up more particles movement will occur - more collisions - faster reactions. If we heat a protein to much - it changes shape and denatures. About 45 degrees they denature.

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5
Q

What does the enzymes temperature increase do the the active site?

A

Because the molecule will have changed shape the active site will have been damaged, there for the matching substrate can not fit into the active site, this is how the molecules react to form a new molecule.

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6
Q

Experiments to to investigate how enzyme activity can be affected by changes in temperature?

A

have different water baths set out at different temperatures. you have a enzyme solution in each water bath,if you are using glucose you can add some drops of Benedict’s solution. When you add the Benedict’s solution the substance should turn brick red,you then time the solution to get back to its original color.

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7
Q

A protein molecule (substrate) is made up of many different types of……

A

amino acids

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8
Q

the Enzyme ……….. breaks down protein molecules in the …………

A
  • Protease

- Duodenum and stomach

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9
Q

When broken down the protein molecules become……….

A

amino acids

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10
Q

A fat molecule (substrate) is made of …………. and …………..

A

fatty acids

glycerol

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11
Q

………….. breaks down fat molecules in the ……………

A

lipase

duodenum

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12
Q

When broken down the fatty acids become ………… and …………

A
  • fatty acids

- glycerol

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13
Q

A starch molecule is made up of many …………..

A

glucose molecules

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14
Q

………….. breaks down carbohydrate molecules.

A

carbohydrase

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15
Q

When broken down carbohydrate molecules become………

A

glucose.

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16
Q

Function of protein?

A

growth and repair making enzymes

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17
Q

Function of Carbohydrates?

A

To provide a supply of energy

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18
Q

Function of fat?

A

thermal insulation, nerve insulation, good supply of long term energy

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19
Q

Function of Vitamin A?

A

improved night vision, improved immunity

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20
Q

Function of vitamin B?

A

Metabolic processes + growth + nervous coordinating rely on presence of vitamin B

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21
Q

Good source of Protein?

A

Fish, milk, meat, nuts

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22
Q

Good source of carbohydrates?

A

wheat, potatoes, rice

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23
Q

Good source of fat?

A

dairy products, oils fats and fried foods

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24
Q

Good source of vitamin A?

A

carrots, liver

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25
Q

Good source of Vitamin B

A

vegetables + wheat

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26
Q

Protein deficiency?

A

weight loss, poor muscle growth and swollen stomach

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27
Q

Carbohydrate deficiency?

A

weight loss and lack of energy

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28
Q

Fat deficiency?

A

weight loss, loss of insulation to keep the body warm

29
Q

Vitamin A deficiency?

A

Night blindness Damaged cornea

30
Q

Vitamin B deficiency?

A

Beri-Beri, leg muscles are unable to grow properly.

31
Q

Function of Vitamin C?

A

keeps connective tissue healthy

32
Q

Function of Vitamin D?

A

strengthens bones and teeth

33
Q

Function of calcium?

A

strong bones and teeth

34
Q

Function of iron?

A

healthy red blood cells

35
Q

Function of Fibre?

A

increases bulk waste by absorbing water.

36
Q

Function of Water?

A

keeps temperature normal, helps joints, gets rid of waste.

37
Q

Examples of vitamin C?

A

citric fruits

38
Q

Examples of Vitamin D?

A

liver , liver oils

39
Q

Examples of Calcium?

A

milk dairy foods, fish

40
Q

Examples of Iron ?

A

liver, meat

41
Q

Examples of Fibre?

A

bread, wholegrain

42
Q

Examples of water?

A

tap, supermarkets

43
Q

Vitamin C deficiency?

A

Scurvy, bleeding gums, wounds will not heel.

44
Q

Vitamin D deficiency?

A

Rickets, softening of the bones

45
Q

Calcium deficiency?

A

Rickets, osteoporosis

46
Q

Iron deficiency?

A

Anemia, lack of red blood cells

47
Q

Fibre Deficiency?

A

constipation, bowl cancer

48
Q

Water Deficiency?

A

Dehydration

49
Q

Describe how the oesophagus works?

A

The gullet has circular muscles in its walls. there are muscles that squeeze in behind the food to push it along. It’s a bit like squeezing toothpaste out of a tube. in front of the food the muscle relaxes.

50
Q

The movement of the food down the gullet is called……..

A

peristslsis

51
Q

ingestion?

A

consumption or the process of taking food into the body through the mouth.

52
Q

Digestion?

A

the process of breaking down the food by enzymatic action. then which can bee used.

53
Q

Absorption?

A

the process of assimilating substances into cells or accross tissues.

54
Q

Assimilation?

A

The conversion of nutriment into a usable form e.g. liquid or solid that is incorporated into tissues and organs.

55
Q

egestion?

A

defecation or the final act of digestion.

56
Q

What is peristslsis?

A

The gullet has circular muscles in its walls. there are muscles that squeeze in behind the food to push it along. It’s a bit like squeezing toothpaste out of a tube. in front of the food the muscle relaxes.

57
Q

What does the Pancreas and salivary glands do?

A

Produce digestive juices.

58
Q

What is the Stomach?

A

Digests food

59
Q

What is the Liver?

A

Produces bile

60
Q

What is the Small intestine?

A

Digest and absorb soluble food

61
Q

What is the Large intestine?

A

Absorbs water from undigested food, producing faeces

62
Q

What is the mouth?

A

Mouth is used to break up food into smaller chunks.

63
Q

What is the oesophagus?

A

This is used to transport food from the mouth to the stomach to be digested.

64
Q

starch is broken down into ………..

A

glucose

65
Q

starch is broken down to glucose using ………..

A

amylase and maltase

66
Q

where is bile stored and produced?

A

produced in the liver and stored in the bale bladder.

67
Q

What is the use of bile?

A

to neutralize the stomach acid and to emulsify lipids.

68
Q

describe the structure of the villus?

A
  • The wall is only one cell thick
  • fatty acids are absorbed into the lacteal
  • amino acids and sugar molecules are absorbed through the thin wall into the blood capillary.
  • blood coming to the villus to pick up food molecules
  • blood takes food molecules away to rest of the body.
69
Q

Why is the villus good?

A

It is good because of the fact that it increases the surface area of the small intestine.

Biology (14 decks)

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