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25 Cards in this Set

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Why do we need Food (3)

1. Energy (Glucose/Carbohydrates)




2. Supply Raw materials for new protoplasm




3. Stay healthy

Define Nutrients




+




Name 4 main nutrients

Chemical substances that provide energy + materials




Water


Carbohydrates


Fats


Proteins

Water in Humans (4)

1. Solvent where chem reactions take place.




2. Essential component of


(Blood, Tissue fluids, Digestive Juices, Cells.)




3. Controls Body Temp.




4. Helps transport dissolved substances around the body.







Water in Plants (4)

1. Photosynthesis




2. Keep plants upright through turgor pressure in plant cells.




3. Needed for the transport of dissolved m.s. up the xylem.




4. Needed for transport of food substances from leaves to all parts of the plant.

Water Lost During (3)

1. Respiration


2. Sweating


3. Urination

Amount of Water Needed Depends on (3)

1. How active


2. How healthy


3. Environmental Conditions

Carbohydrates


- Made Of


- General Formula

Organic Molecules made of


- C. arbon


- H. ydrogen


- O. xygen




H:O


2:1




CnH2mOm

Monosaccarides

Fructose


Glucose


Galactose

F2G

Disaccharides

Maltose


Sucrose


Lactose

MSL




MALzahar (MAL)


SejUani (SU)


No Milk (LAC)

Polysaccharides

Glycogen


Cellulose


Starch

GCS

Reducing Sugars

Mono + Di - Sucrose

Define Condensation Reaction (4)

1. Chemical reaction where 2 simple molecules




2. are joined together




3. to form a larger molecule




4. with the removal of one water molecule

Define Hydrolysis (3)

1. Reaction in which a water molecule is needed




2. to break up a complex molecule




3. into simple substances.

Benedict's Test


- For


- Procedure


- Results

For Reducing Sugars




1. Add BS to food sample in test tube




2. Shake the mixture




3. Heat the contents in boiling water for 2-3min




Results:




Blue (sol) > Green > Yellow > Orange > Orange Red

Polysaccharides Functions (2 each)

Starch:


1. Storage of carbs in plants


2. Found in storage organs of humans




Cellulose:


1. Cell wall protects plant cell


2. Dietary Fibres prevent constipation




Glycogen:


1. Storage of carbs for animals


2. Digested to form glucose when needed

Hydrolysis of Starch

Starch - Amylase > Maltose - Maltase > Glucose

Iodine Test


- For


- Procedure


- Results

For Starch




1. Add food sample o clean test tube


2. Add iodine solution




Results:


- Solution turns Blueblack if positive


- Has a brown coloration if negative

Functions of Carbs (6)

1. Broken down in respiration to produce energy for cell activities (mitochondria)




2. Form sp structures




3. Converted into other organic compounds (amino acids & fats)




4. Form part of nucleic acids (DNA)




5. Used to synthesize lubricants




6. Synthesize nectar in plants

Fats


- Made Of


- Molecules of

C. arbon


H. ydrogen


O. xygen




H:O H much less, ratio not fixed




Molecules of:


3 Fatty Acids


1 Glycerol

Hydrolysis of Fats

Fat Molecule + 3H2O > Glycerol + 3 Fatty Acids

Ethanol Emulsion Test


- For


- Procedure


- Results

For Fats




Procedure:


1. Add Ethanol to food sample in a test tube.


2. Shake vigorously.


3. Decant water into the test tube and shake the mixture.




Results:


Positive - Cloudy White emulsion


Negative - Remains clear

Functions of Fats (5)

1. Source & store of energy.




2. Insulating material. (prevent excessive heat loss)




3. Solvent for fat soluble vitamins and hormones.




4. Main part of Cell Membranes.




5. Help reduce Water Loss from skin surface.

Proteins


- Made Of


- Basic Unit

C. arbon


H. ydrogen


O. xygen


N. itrogen




Basic Unit: Amino Acids




AA > Polypeptide Chains > Protein


Amino Acids


- Define


- Draw Structure

- Building Blocks of Proteins




Nh2 - CH - COOH


l


R

Functions of Protein (4)

1. Growth and repair of worn out cells.




Synthesis of


2. New Protoplasm.


3. Enzymes & some Hormones.


4. Antibodies

Grow & repair old


Synthesize 3 things