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Biology > Topic C (Diet and Digestion) > Flashcards

Topic C (Diet and Digestion) Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Enzymes

A

Biological catalysts, which speed up the reactions, without being used themselves

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2
Q

What are enzymes made out of?

A

Protein

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3
Q

Active site

A

Part of an enzyme. It is shaped to fit its substrate

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4
Q

Substrate

A

The molecule the enzyme acts on

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5
Q

How many different substrates can one type of enzyme have effect on?

A

Only one, the shape of the active site is shaped so only one type of substrate can be fitted in

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6
Q

What is the best conditions at which enzymes work called?

A

Optimum conditions

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7
Q

What factors affect the rate of work of enzymes (2)

A

1) pH

2) Temperature

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8
Q

How does temperature affect the rate of work of enzymes

A

It changes the amount of energy available, changes number of collisions, until the temperature is to big and the enzyme is denatured

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9
Q

At what temperature do enzymes work best?

A

At an optimum temperature, which is different to all enzymes

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10
Q

What happens when an enzyme becomes denatured?

A

Its active site is damaged therefore the substrate can’t fit into

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11
Q

What can denature enzymes?

A

pH and Temperature

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12
Q

How does concentration affect the rate of reaction between enzymes and substrates

A

As the concentration increases there are more particles to react with, therefore the rate increases

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13
Q

What is the function of protein?

A

Growth and repair

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14
Q

Where can protein be found

A

Meat, fish, eggs, legumes

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15
Q

What are legumes?

A

Peas and beans

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16
Q

What is the function of carbohydrates?

A

Needed to release energy in cells

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17
Q

Where can carbohydrates be found?

A

Rice, bread, pasta, potatoes

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18
Q

What is the function of fat?

A

Insulation, maintain body temperature, protect organs from damage

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19
Q

Where can fat be found?

A

Oil, milk (products), nuts, oily fish

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20
Q

What is the function of Vitamin A?

A

Helps cells to grow and help eyes to see in poor light conditions

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21
Q

Where can Vitamin A be found?

A

Liver, vegetables, butter, fish, oil, milk

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22
Q

What is the function of Vitamin B?

A

Keep the nervous system working

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23
Q

Where can Vitamin B be found?

A

Meat, eggs, vegetables, milk, fish

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24
Q

What disease can a person get without having enough Protein in his diet?

A

Kwashiorkor: weight loss, poor muscle growth, swollen stomach

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25
Q

What disease can a person get without having enough Carbohydrates in his diet?

A

Weight loss, lack of energy

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26
Q

What disease can a person get without having enough Fat in his diet?

A

Weight loss, failure to maintain body temperature

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27
Q

What disease can a person get without having enough Vitamin A in his diet?

A

Night blindness, damaged cornea of eye

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28
Q

What disease can a person get without having enough Vitamin B in his diet?

A

Beri Beri: leg muscle are unable to grow properly

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29
Q

What is the function of Vitamin C?

A

Health skin and gums

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30
Q

Where can Vitamin C be found?

A

Citrus fruit and green vegetables

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31
Q

What disease can a person get without having enough Vitamin C in his diet?

A

Scurvy: bleeding gums and wounds do not heal properly

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32
Q

What in the function of Calcium?

A

Strong teeth + bones, involbed in clotting of blood

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33
Q

Where can Calcium be found?

A

Milk, eggs

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34
Q

What disease can a person get without having enough Calcium in his diet?

A

Rickets: Osteoporosis

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35
Q

What is the function of Iron?

A

Making hemoglobin in RBC

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36
Q

Where can Iron be found?

A

Meat and Spinach

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37
Q

What disease can a person get without having enough Iron in his diet?

A

Anaemia

38
Q

What is the function of fiber (cellulose)

A

Adds bulk to food so it can be easily moved

39
Q

Where can cellulose be found?

A

Cell walls of plants

40
Q

What disease can a person get without having enough fiber?

A

Constipation, colitis, bowel cancer

41
Q

What are carbohydrates made out of?

A

Simple sugars

42
Q

What atoms do carbohydrate molecules contain?

A

Oxygen, Hydrogen, Carbon

43
Q

What are proteins made out of?

A

Amino acids

44
Q

What atoms to proteins contain?

A

Carbon, Nitrogen, Hydrogen, Oxygen

45
Q

What are lipids made out of?

A

Fatty acids, glycerol

46
Q

What atoms do lipids made out of?

A

Carbon, Hydrogen, Oxygen

47
Q

What is the name for test for glucose?

A

Benedict’s test

48
Q

How to carry out the test for glucose?

A

Add Benedict’s solution + heat, make sure the solution doesn’t boil - a colored precipitate will be formeed

49
Q

What is the color of Benedict’s solution?

A

Blue

50
Q

What is the change in color of precipitate in the test for glucose?

A

Blue–>Green–>Yellow–>Orange–>Brick Red

51
Q

What can the color change tell?

A

How much glucose (relative) there is

52
Q

Why molecules like starch, proteins, fats have to be broken down? (2)

A

Too bog to pass through the walls of digestive system, insoluble

53
Q

What enzyme is used for breaking down of Starch?

A

Amylase

54
Q

What enzyme is used for breaking down of Maltose?

A

Maltase

55
Q

What enzyme is used for breaking down of Proteins?

A

Amino Acids

56
Q

What enzyme is used for breaking down of Lipids?

A

Lipase

57
Q

What is the product of breaking down of Starch?

A

Maltose

58
Q

What is the product of breaking down of Maltose?

A

Glucose

59
Q

What is the product of breaking down of Protein?

A

Amino Acids

60
Q

What is the product of breaking down of Lipids?

A

Glycerol, Fatty acids

61
Q

Where is bile produced?

A

Liver

62
Q

Where is bile stored?

A

Gall bladder

63
Q

Where is bile released to?

A

Small intestine

64
Q

Why is bile needed?(2)

A

1) To neutralize the hydrochloric acid, which enters the intestine in order to provide the optimum pH for the enzymes
2) Emulsify fat

65
Q

Emulsification of fat. Why needed?

A

Breaking down fat into tiny droplets. To make a greater surface area for the enzymes to break down

66
Q

What happens in Mouth?(2)

A

1) Salivary grands produce amylase enzyme in the saliva

2) Teeth break down food(mechanically)

67
Q

What is Oesophagus?

A

Muscular tube, connects mouth and stomach

68
Q

How is the food transported in Oesophagus?

A

By peristalsis

69
Q

What is produced in the liver?

A

Bile

70
Q

What is stored in the Gall bladder?

A

Bile

71
Q

What happens in Stomach?(3)

A

1) Pummels the food with muscular walls 2) Produces protease enzyme (pepsin) 3) Produced HCl

72
Q

What are the 2 reasons for the stomach producing HCl?

A

1) Kill bacteria 2) Give the right pH for protease enzyme

73
Q

What is the pH for HCl?

A

2

74
Q

What does Pancreas produce?

A

Protease, amylase and lipase enzymes

75
Q

Where are the enzymes from Pancreas released?

A

Small intestine

76
Q

What does Large intestine do?

A

Adsorbs the excess water from the food

77
Q

What happens in small intestine?

A

Nutrients are absorbed

78
Q

Peristalsis

A

The movement of an object along the muscular tube, when the muscles behind it contract and in front of it relax

79
Q

Stages of Digestion(5)

A

1) Ingestion 2) Digestion 3) Absorption 4) Assimilation 5) Egestion

80
Q

Ingestion

A

Putting food/drink into mouth

81
Q

Two types of digestion

A

1) Mechanical 2) Chemical

82
Q

Digestion

A

The break down of large insoluble molecules into small soluble molecules

83
Q

What carries out mechanical digestion?

A

Teeth, stomach muscles

84
Q

What carries out chemical digestion?

A

Enzymes

85
Q

Absorption

A

Moving molecules through the walls of the intestines into blood

86
Q

Assimilation

A

When digested molecule becomes part of the cell

87
Q

Egestion

A

Removing the waste products from the body

88
Q

Where is Villi located?

A

Small intestine

89
Q

How is the small intestine adapted for adsorbing the food? (4)

A

1) Long 2) Big surface area because of villi 3) Villi have a singles permeable layer of surface cells 4) Blood supply

90
Q

Advantages of good blood supply to villi?

A

Increases absorption speed

Biology (13 decks)

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