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Biology Leaving Cert > Food > Flashcards

Flashcards in Food Deck (37)
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1
Q

biomolecule

A

organic chemical produced and found only within living organisms

2
Q

metabolism

A

the sum of all chemical reactions in an organism

3
Q

anabolic

A

energy is required to convert smaller molecules into larger molecules eg photosynthesis, protein synthesis

4
Q

catabolic

A

energy is released to convert larger molecules into smaller molecules eg respiration, digestion

5
Q

why do we need food

A

energy source for respiration

for growth and repair of cells

6
Q

chemical elements in food

A

carbon, hydrogen, oxygen, nitrogen, phosphorous, sulphur

7
Q

salts of

A

sodium, magnesium, chlorine, potassium, calcium

8
Q

trace elements

A

iron, copper, zinc

9
Q

biomolecules

A
  1. carbohydrates
  2. lipids
  3. proteins
  4. vitamins
10
Q

carbohydrates

A

composed of carbon, hydrogen, oxygen

C6H12O6

11
Q

structural role of carbs

A

cell structure:
cellulose- found in plant cell walls
chitin- found in fungal cell walls

12
Q

metabolic role of carbs

A

glucose- broken down to release energy in respiration
glucose- stored as glycogen in animal muscles after respiration
starch- stores glucose after respiration

13
Q

types of carbs

A

monosaccaride- glucose,fructose (fruit)
disaccharide- sucrose, lactose (table sugar, milk)
polysaccharide- starch, cellulose (bread, cereal)

14
Q

lipids

A

composed of carbon, hydrogen,oxygen

general structural components: fatty acids and glycerol

15
Q

lipids examples

A

fats
oils
steroids that include cholesterol
some sex hormones`

16
Q

sources of lipids

A

butter

sunflower oil

17
Q

structural role of lipids

A

in cells: phospholipids are major components in cell membranes
in an organism: energy store/protection of organs/ heat insulation

18
Q

types of lipids

A

triglycerides- 3 fatty acids 1 glycerol

phospholipids- 1 fatty acid is replaced by a phosphate group

19
Q

sources of protein

A

lean meat, fish, eggs

20
Q

composition of protein

A

carbon, hydrogen, oxygen, nitrogen

long chains of amino acids (20) joined together by peptide bonds/polypeptide chains

21
Q

protein shapes

A

globular: lots of folding eg enzymes, albumin in egg white
fibrous: no folding eg keratin in hair and nails

22
Q

structural role of proteins

A

keratin found in hair and skin

myosin in muscles

23
Q

metabolic role of proteins

A

all enzymes are proteins: biological catalysts that control photosynthesis and respiration
hormones regulate body functions eg insulin regulates blood sugar levels

24
Q

vitamins

A

needed in small amounts, cannot be produced by the body

25
Q

vitamin c

A
ascorbic acid
water soluble
function: build connective tissue
maintain bones and teeth
good immune system function
source: citrus fruits, green veg
deficiency: scurvy 
symptoms: soft bleeding gums
26
Q

vitamin D

A
calciferol
fat soluble
function: needed to absorb calcium from food 
forms bone
source: dairy
fish liver oil, egg yolk
deficiency: rickets in children
osteomalacia in adults
symptoms: bones lose calcium and become weak
bones break easily
27
Q

minerals

A

inorganic and required in small amounts
plants absorb minerals through roots
animals get their minerals from food they eat

28
Q

calcium (plant)

A

to form middle lamella between cells (cell wall)

29
Q

magnesium (plant)

A

to form part of chlorophyll

30
Q

calcium (animal)

A

forms bone and teeth

31
Q

iron (animal)

A

forms part of haemoglobin

32
Q

water

A

cells and body fluids are made of 70% water in animals, 90% in plants

33
Q

importance/uses of water

A

universal solvent that transports substances in plants or blood, allows substances to move between membranes
Where all metabolic reactions take place: component of cytoplasm, controls shape of cell by osmosis
It is a reactant/product in chemical reactions: source of oxygen produced in photosynthesis

34
Q

to test for starch

A

iodine solution and starch solution

blue/black if present, red/brown if not

35
Q

to test for a reducing sugar

A

benedicts solution and glucose

brick red if present, stays blue if not

36
Q

to test for fat

A

brown paper and oil

translucent if present, not if not

37
Q

to test for protein

A

biuret reagent and milk

purple if present, blue if not