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Biology IGCSE > Unit 7 > Flashcards

Unit 7 Flashcards

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1
Q

What is a balanced diet?

A

One which provides the right amount of each nutrient and energy for a person’s need

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2
Q

The 7 types of nutrients

A

Carbohydrates
Lipids (fats and oils)
Fibre
Minerals
Vitamins
Water
Proteins

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3
Q

Carbohydrates: examples and use in body

A

Examples:
- Pasta, rice, bread, potatoes
Use in body:
- Provides energy

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4
Q

Lipids (fats and oils): examples and use in body

A

Examples:
- Butters, oils
Use in body:
- Insulation, provides energy, protection of vital organs

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5
Q

Proteins: examples and use in body

A

Examples:
- Beans, meat, fish
Use in body:
- Growth and repair

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6
Q

Vitamins: Vitamins C examples and use in body

A

Examples:
- Oranges, lemons
Use in body
- Tissue repair, resistance to diease

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7
Q

Vitamims: vitamin D examples and use in body

A

Examples:
- Fish oil, milk, butter,
Use in body
- Strengthens bones and teeth

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8
Q

Minerals: Calcium examples and use in body

A

Examples:
- Milk, fish, vegies
Use in body:
- Strenthens bone and teeth

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9
Q

Minerals: Iron examples and use in body

A

Examples:
- Meat, eggs, cocoa
Use in body:
- Used in formation of heamaglobin in red blood cells for transport of oxygen

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10
Q

Fibre: examples and use in body

A

Examples:
- Wheats, oats, kiwi
Use in body:
- Helps food move through the gut

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11
Q

Water: examples and use in body

A

Examples:
- Water, watermelon
Use in body:
- Major component of cytoplasm and blood

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12
Q

Factors that influence the nutrients a person needs

A
  • Age
  • Activity levels
  • Gender
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13
Q

Why are diseases caused?

A

Lack of vitamin

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14
Q

Causes of scurvy

A

Lack of vitamin C

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15
Q

Symptoms of scurvy

A

Bleeding gums
Poor wound healing
Pain, especially in the legs

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16
Q

Cause of rickets

A

Lack of vitamin D and calcium

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17
Q

Symptoms of Rickets

A

Weak or brittle bones
Bone deformation
Bone pain

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18
Q

Ingestion

A

The taking of food or drink into the body

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19
Q

Digestion

A

The breaking down of large insoluble food molecules into small, soluble molecules

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20
Q

Absorption

A

When the small soluble molecules pass into the blood

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21
Q

Assimiliation

A

Is the use/uptake of food molecules by our body cells

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22
Q

Egestion

A

The removal of undigested food from the body as faeces

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23
Q

What is physical digestion

A

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

24
Q

What does physical digestion do

A

It increases the surface area of food for the action of enzymes in chemical digestion

25
Q

What is chemical digestion

A

Breaking down of large insoluble food molecules into small soluble food molecules

26
Q

Digestive enzymes: Starch

A

Starch -> amylase enzyme -> breaks down into simple reducing sugars

27
Q

Digestive enzymes: proteins

A

Proteins -> protease enzymes -> amino acids

28
Q

Digestive enzymes: fats and oils

A

Fats and oils -> lipase enzymes -> glycerol and fatty acids

29
Q

Amylase enzymes: made and where it acts

A

Made:
Salivary glands
Pancreas
Small intestine
Acts:
Mouth
Small intestine

30
Q

Protease enzymes: made and where it acts

A

Made:
Stomach
Pancreas
Small intestine
Act:
Stomach
Small intestine

31
Q

Lipase enzymes: made and where it acts

A

Made:
Pancreas
Small intestine
Acts:
Small intestine

32
Q

Mechanical digestion

A

Breakdown of food into smaller pieces without the food molecules undergoing a chemical change

33
Q

Where does mechanical digestion happens

A

First occurs in the mouth by the teeth
- The teeth breaks food into smaller pieces for a bigger surface for enzymes to act

34
Q

The 4 types pf teeth

A

Molars
Pre molars
Canines
Incisors

35
Q

Structure of teeth (6)

A

Enamel
Dentine
Gum
Pulp
Cement
Bone

36
Q

Enamel

A

Hard outer layer

37
Q

Cement

A

Bone-like tissue, holds tooth in place

38
Q

Bone

A

What embeds tooth

39
Q

Dentine

A

Softer material that forms the bulk of tooth

40
Q

Gum

A

Soft tissue that surrounds and protects the tooth and bone

41
Q

Pulp

A

Soft tissue that contains nerves and blood vessels

42
Q

Incisors

A

Bitting and cutting

43
Q

Molars

A

Crushing and grinding

44
Q

Canines

A

Gripping and tearing

45
Q

Pre molars

A

Tearing and crushing

46
Q

Unsoluble molecules

A

Proteins, starch, fats -> polymers that need to break down

47
Q

Soluble molecules

A

Water and oxygen

48
Q

Digestion of starch in digestive system

A

-Starch breaks down into maltose by amylase
-Maltase breaks down maltose to glucose on the epithelium lining the small intestine

49
Q

Pepsin

A

Enzyme in the stomach
- Best in acidic conditions

50
Q

Trypsin

A

Enzyme in the small intestine
-Best in alkaline conditions

51
Q

Bile

A
  • Released in the Duodenum
  • Bile is a mixture of alkaline chemicals - the optimum pH for enzymes that work in the small intestine
  • It emulsifies fats - bigger surface area for lipase
  • It is very alkaline
52
Q

Where is most water absorbed?

A

From the small intestine but that some is also absorbed in the colon

53
Q

Adaptations of small intestine

A
  • most absorption takes place in the small intestine
  • Large surface area
  • lots of vili and microvili -> contain mitochondria for active transport of glucose
  • Blood capillary network to transport nutrients
    (Shorter diffusion distance transport of nutrients to every cell for respiration)
54
Q

Lacteals

A

1) fats move from the small intestine to the lacteals in the vili
2) these contain lymph to transport fats away from the small intestine
3) Lacteals merge into larger vessels, before the lymph empties into the blood

55
Q

Significance of microvili and vili

A

Microvili and vili increase surface area -> therefore faster absorption of nutrients in small intestine

Biology IGCSE (21 decks)

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