Studied by 14 people
Minerals
They keep the body functioning and healthy
Carbohydrates
Used to provide energy
Vitamins
Needed in small amounts to maintain health.
Fat (saturated, unsaturated)
To provide and store energy and insulate the body.
Fibres
To keep food moving through the gut. Helps keep the digestive system healthy.
Protein
Used for growth and repair
Water
Needed in all cells to help reactions happen. Needed in blood.
Food examples of minerals
Salt, liver, milk
Food examples of carbohydrates
Rice, potatoes, bread, cereal
Food examples of vitamins
Fruits, vegetables, dairy
Food examples of fat
Butter, olive oil
Food examples of fibres
Vegetables, bran
Food examples of proteins
Fish, meat, eggs
Food examples of water
Water, drinks, juice, fruit
Balanced Diet
Provides all the different kinds of nutrients, and the right amount of energy.
consequences of obesity (a bad diet)
Heart disease, cancer, joint pain, increased sweating, high blood pressure, diabetes, etc.
Vitamins and minerals
Prevents night blindness, and helps with chemical reactions, gums and skin. Needed for muscle and nerve action, and to make blood cells.
Vitamin A deficiency
night blindness
vitamin b1 defeciency
Beri beri
Vitamin b3 defeciency
Pellgra
Vitamin C deficiency
Scurvy
Vitamin D deficiency
Rickets
Positive test for Startch + Iodine Colour Change
Orange-brown to Blue-black
Positive test for Glucose + Benedict's Solution
Light blue to red
Positive test for Protien + buiret test
blue to purple
Positive test for Fat + ethanol
Clear/colourless to cloudy white
Food test (fat)
Step 1: Ethanol is added to a food sample in a test tube.
Step 2: Shake the test tube vigorously.
Step 3: Place on a test tube rack and observe for changes.
Food test (Biuret)
Step 1: Add a few drops of the biuret reagent in test tube with a food sample. Shake between every drop.
Step 2: Observe the solution on a test tube rack.
Food test (Carbohydrates/starch)
Step 1: Add drops of Iodine into the test tube with a food sample.
Step 2: Observe.
Food test (Glucose)
Step 1: Add 2cm³ of Benedict's solution into 2cm³ of the food sample.
Step 2: Heat up the test tube in water.
Step 3: Observe.
Food
Energy source for all living organisms; provides energy needed growth, movement, and maintaining body temperature.
potential energy
Stored energy.
Chemical energy
The potential energy stored in food.
Incisors
Flat biting surface. Used for cutting or shearing food into small chewable pieces. One root. 8 in an adult mouth.
Canines (Cuspids)
Sharp pointed biting surface. Used to grip and tear food. One root. 4 in an adult's mouth.
Pre-molars (bicuspids)
Smooth biting surface. Have two cusps. Used to chew and crush food. 2 or 3 roots. 8 in an adult's mouth.
Molars
Large biting surface. 4 cusps. Used to chew, crush, and grind food. 3 or 4 roots. 12 in an adult's mouth.
Enamel
The outer coat and hardest substance of the body.
Dentine
Yellow colour. Hard subtance under enamel.
Pulp Cavity
Contains blood vessels and nerves.
Decay
Not brushing away plaque.
Plaque
Made of saliva, food, and bacteria. Causes cavities.
The parts of the Digestive System in order.
Mouth, oesophagus (gullet), stomach, Small Intestines, large intestines, Anus.
Bile
breaks down fat for more surface area.
Enzyme
A protein that acts s a biological catalyst. Take large molecules and break it down into smaller ones but doesn't get used up in a reaction.
Substrate
Reactant which binds to the enzyme.
Active site
The part of an enzyme where the chemical reaction occurs. Specific shape for all substrates.
enzyme-substrate complex
The form an enzyme takes when the substrate binds to its active site.
Denatured
When the enzyme stops working due to being overheated.
optimal temperature
The temperature at which an enzyme works the fastest without being denatured,
Optimal pH
The pH at which an enzyme works the fastest and best.
Properties of Enzymes
Made of protein, specific by speeding up one reaction only, and works best with a small pH range.
Lock and Key theory
A substrate fits into its enzyme just like a key fits a lock.
lipase
enzyme that breaks down fat. Produced in pancreas
Amylase
breaks down starch. Produced in salivary glands, pancreas, and small intestine.
Protease
Enzyme that breaks down proteins. Produced in pancreas and small intestines.
Epaglotis
The trapdoor that leads between the lungs and the trachea.
Larynx
Voice box.
Ribs
surround the lungs for protection.
Respiration
The process that the body uses to release energy from digested food. NOT BREATHING.
Aerobic Resperation
Resperation using oxygen
Anaerobic Resperation
Releases less energy because glucose is not fully broken down and produces lactic acid.
Aerobic resperation equation
Glucose + oxygen --> Carbon dioxide + water + energy
Limewater
Used to test for CO2. Turns cloudy when CO2 is present.
Resperation Energy uses
protein synthesis, muscle contraction, passing messages along nerves, growth, maintaining body temperature and active transport.
Aerobic Resperation Word Equation
C6H12O6 + 6 O2 --> 6 CO2 + 6 H2O + ATP
Mitrochondria
The powerhouse of the cell. It is where Aerobic Resperation occurs.
Lungs
Organ where gas exchange occurs.
Trachea
Large tubes lined with cartilage. Allows for the passage of air from the mouth into the lungs.
Bronchi
Tubes that pass from the trachea. Allow for the passage of air into the bronchioles.
Bronchioles
Small tubes that branch off from the brochi. Allow for the passage of air into the alveoli.
Alveoli
Tiny air sacs where gas exchange occurs. Covered with tiny blood vessels.
Diaphragm
Sheet of muscle that sits beneath the lungs.
Gas Exchange
The process by which gases move between the lungs (alveoli) and blood. Oxygen is transferred into the blood and carbon dioxide moves out of the blood.
4 main adaptations of alvioli
Moist lining inside the alviolus, wall is 1 cm thick, millions of alveoli in lungs, and a large blood supply
Inhale
Breathing in. Low pressure in the lungs, higher pressure out the lungs.
Exhale
Breathing out. High pressure in the lungs, lower pressure out the lungs.
Stage 1 of breathing
The muscles between ribs contract. The ribcage goes up and out.
Stage 2 of breathing
The diaphragm contracts. It moves down.
Step 3 of breathing
The volume in chest increases.
Step 4 of breathing
Pressure in chest decreases. Moves the air into lungs.
Tar's effect on body
Irritates alveoli and is cancerous. Found in cigarettes.
Nicotine
Increases blood pressure, leads to heart disease, and is addictive. Found in cigarettes.
Carbon monoxide
Poisonous. Reduces blood cells, so less oxygen in body. Found in cigarettes.
Resperation
Releasing energy from food. Happens in all the cells of your body and in all living things.
Lactic acid
Poisonous and the cause of cramps in body.
Oxygen debt
The oxygen that needs to be taken into the body after exercise to get rid of lactic acid.
Anaerobic resperation word equation
Glucose --> lactic acid + energy
Double circulatory system
During one complete circut of the body, blood passes through the heart twice.
Single System
Animals like fish's blood only passes through heart once.
Heart
Pumps blood at high pressures around the body. Made of cardiac muscle. Double pump.
Arteries
Carry blood away from the heart. Have thick muscular walls to cope with high pressure. Have elastic walls with no valve.
Capilaries
Where gas exchange occurs in the circulatory system Thin walls to allow substances to diffuse easily.
Veins
carry blood into the heart. Have thinner walls than arteries due to low pressure of blood. Have valves.
Note 
Flashcard (152)