Chapter 4

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Why is water so important?

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  • Water is an important solvent.

  • It controls body temperature.

  • Important in photosynthesis

  • Transports dissolved substances

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What is the simplest unit for carbohydrate ?

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Glucose

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26 Terms

1
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Why is water so important?

  • Water is an important solvent.

  • It controls body temperature.

  • Important in photosynthesis

  • Transports dissolved substances

2
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What is the simplest unit for carbohydrate ?

Glucose

3
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What is the chemical formula of glucose?

C6H12O6

4
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What are the simples sugars (monosaccharides)?

  • Glucose

  • Fructose

  • Galactose

5
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What does monosaccharides mean?

It means that the substance cannot be broken down any further.

6
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What are the Disaccharides?

  • Maltose

  • Sucrose

  • Lactose

7
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What is disaccharides?

It is formed through the joining of two monosaccharides.

8
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What is Maltose made of?

Glucose + Glucose

9
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What is Sucrose made of?

Glucose + Fructose

10
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What is Lactose made of?

Glucose + Galactose

11
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What are the Polysaccharides?

  • Starch

  • Glycogen

  • Cellulose

12
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What form does starch exist as and what is its function?

  • It exists in a branched and unbranched form

  • Its function is that it is the storage of carbohydrates in the root of the plant.

13
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What form does Glycogen exist as and what is its function?

  • It is more branched.

  • It is the storage of carbohydrate in mammals.

14
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What form does Cellulose exist as and what is its function?

  • It is arranged in rows with cross sections.

  • It forms a rigid cell wall to prevent bursting.

15
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What is the simplest unit of fat?

Glycerol and Fatty Acids.

16
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What are the elements that form protein?

Carbon, Hydrogen, Oxygen, Nitrogen/ Sulfur

17
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What is the simplest unit of Protein?

Amino Acid

18
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What is the full name of DNA?

Deoxyribonucleic Acid

19
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How do you test for Reducing sugar?

  • Add an equal volume or excess of benedict solution to the food sample in test tube

  • Place in a hot water bath for a few minutes

  • If reducing sugar is present, a brick-red precipitate is formed, if not the solution remains blue

20
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How do you test for Proteins?

  • Add a few drops of Biuret’s reagent to the food sample in a test

  • Shake the solution to mix and wait for a few minutes'

  • If protein is present the solution turns from blue to purple

21
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How do you test for Carbohydrates/ Starch?

  • Put some food sample into a test tube

  • Add a few drops of Iodine Solution to the food sample using a pipette

  • If starch is present, the solution turns from brown to black

22
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How do you test for Fat?

  • Add a few cm3 of ethanol to the food sample

  • pour this mixture into a test tube of equal volumes of distilled water

  • If lipids are present a white emulsion is formed on the surface of the mixture

23
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What is the test for Protein called?

Biuret test

24
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What is the test for Carbohydrates called?

Starch Test

25
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What is the test for Reducing Sugars called?

Benedict Test

26
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What is the test for Fats called?

Ethanol Emulsion Test