Questions and Answers
Which of the following is NOT a structural role of proteins?
What color change indicates the presence of protein when Biuret reagent is used?
Which vitamin deficiency is characterized by bleeding gums and poor wound healing?
Which of the following minerals is essential for the proper growth of plants?
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What is the principal function of enzymes in a living organism?
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Which food test requires heat but should not reach boiling point?
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Which of the following is a characteristic of water as a biological solvent?
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Which of the following is an example of a fat-soluble vitamin?
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What proportion of cell contents is made up of water?
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What reagent is used to test for reducing sugars?
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What is the primary function of nutrients in organisms?
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Which of the following is classified as a monosaccharide?
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Which element is considered a trace element necessary for human health?
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How do carbohydrates and lipids differ in their elemental composition?
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What structure comprises the most basic form of a lipid?
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Which of the following serves as a structural role for carbohydrates?
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Which statement best differentiates between fats and oils?
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What is a metabolic role of lipids?
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What is the primary characteristic of disaccharides?
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Which of the following is a common source of carbohydrates?
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Study Notes
Nutrients and Their Importance
- Nutrients are chemical substances in food utilized by organisms.
- Necessary for energy production and growth requirements.
- Essential elements in food include Carbon, Hydrogen, Oxygen, Nitrogen, Phosphorus, and Sulfur.
Trace Elements
- Trace elements are required in small quantities.
- Example of a trace element: Iron.
Biomolecules in Food
- Major types of biomolecules: Carbohydrates, Lipids, Proteins, Vitamins, and Water.
- Carbohydrates contain Carbon, Hydrogen, and Oxygen, usually in the ratio of Cx(H2O)y.
Carbohydrates
- Monosaccharides are single sugar units (e.g., Glucose).
- Disaccharides consist of two sugar units (e.g., Sucrose).
- Polysaccharides are many sugar units (e.g., Starch).
- Common carbohydrate sources: Bread, Rice, Pasta.
- Structural role: Cellulose forms plant cell walls.
- Metabolic role: Carbohydrates supply energy during respiration.
Lipids
- Composed of Carbon, Hydrogen, and Oxygen.
- Fats are solid; oils are liquid at room temperature.
- Carbohydrates have a fixed elemental ratio, unlike lipids.
- Basic structure of lipids: Triglyceride (glycerol + three fatty acids).
- Phospholipids contain a phosphate group, while triglycerides do not.
- Lipid sources: Butter, Oil.
- Structural role: Phospholipids are crucial for cell membrane structure.
- Metabolic role: Lipids serve as an energy source.
Proteins
- Composed of Carbon, Hydrogen, Oxygen, and Nitrogen, with possible Phosphorus and Sulfur.
- Made up of amino acids.
- Protein sources: Milk, Meat.
- Structural role: Keratin is found in hair.
- Metabolic role: Enzymes, which are proteins, facilitate chemical reactions.
Vitamins and Minerals
- Water-soluble vitamin example: Vitamin C; deficiency disorder: Scurvy.
- Fat-soluble vitamin example: Vitamin D; deficiency disorder: Rickets.
- Essential minerals for plants include Nitrogen (for growth) and Phosphorus (for energy transfer).
- Essential minerals for animals include Calcium (for bone health) and Iron (for oxygen transport).
Role of Water
- Water is an excellent solvent and composes most of body fluids.
- Constitutes 70-95% of cell contents.
Qualitative Food Testing
- Biuret reagent is used to test for protein presence, indicated by a lilac color.
- Benedict's solution tests for reducing sugars; the presence indicated by a brick-red color (requires heat but not boiling).
- Brown paper test identifies lipids; requires drying to confirm the presence of lipid, not water.
- Control in tests is typically water to ensure accurate results.
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Description
This quiz covers the essential nutrients and their significance in food. It explores major biomolecules and trace elements necessary for organisms' growth and energy production. Test your knowledge on the chemical substances vital for life!
