Nutrition Overview Quiz

The process where plants use light energy to convert carbon dioxide and water into glucose and oxygen.

A gas taken in by plants used for photosynthesis.

A liquid taken in by plants used for photosynthesis.

A sugar made by plants during photosynthesis, used for growth and energy.

A gas released by plants as a byproduct of photosynthesis.

The chemical equation that summarizes photosynthesis.

The raw materials needed for photosynthesis.

Light energy is not a raw material for photosynthesis because it's not a substance.

The process of removing chlorophyll from a leaf using hot ethanol.

A chemical solution that reacts with starch, turning it a blue-black color.

The parts of a leaf that contain chlorophyll, responsible for photosynthesis.

Areas of a leaf that don't have chlorophyll, typically appearing white.

The process of boiling a leaf to kill cells and break down cell walls, preparing it for chlorophyll removal.

A factor that limits the rate of photosynthesis by being present in short supply, preventing other factors from reaching their full potential.

The temperature of the environment affects the speed of reactions involved in photosynthesis because it affects the kinetic energy of molecules.

At lower temperatures, molecules have less kinetic energy, resulting in fewer collisions between reactants and enzymes, slowing down the rate of photosynthesis.

Increasing temperature increases the kinetic energy of molecules, resulting in more frequent collisions between reactants and enzymes, speeding up the rate of photosynthesis.

Enzymes that control photosynthesis can become denatured at very high temperatures, losing their shape and function, significantly reducing the rate of photosynthesis.

The amount of light available affects the rate of photosynthesis because it affects the rate of light-dependent reactions.

The concentration of carbon dioxide in the air affects the rate of photosynthesis because it influences the rate of carbon fixation in the Calvin cycle.

The number of chloroplasts or the amount of chlorophyll within them can influence the rate of photosynthesis because they are responsible for capturing light energy.

The areas of a leaf that lack chlorophyll will appear orange-brown after the iodine test because they don't store starch.

A systematic evaluation method used in practical investigations to ensure the validity and reliability of the results.

In the CORMS framework, 'C' stands for Control, which involves identifying and managing the factors that can influence the experiment's outcome. It aims to isolate the variable being tested.

In the CORMS framework, 'O' stands for Organisation, which involves planning and structuring the experiment to ensure clear and systematic data collection.

In the CORMS framework, 'R' stands for Repeats, which involves conducting the experiment multiple times to improve the reliability of the results and minimize errors.

In the CORMS framework, 'M1' stands for Measurements, which involves choosing appropriate tools and techniques to collect accurate and precise data.

In the CORMS framework, 'M2' stands for Measurements, which involves determining how often to collect measurements to ensure sufficient data for analysis.

In the CORMS framework, 'S' stands for Safety, which involves identifying potential hazards and implementing measures to ensure the safety of participants and the environment.

The process of breaking down large, insoluble food molecules into smaller, soluble molecules that can be absorbed into the bloodstream.

The channel through which food travels from the mouth to the anus.

Organs that assist in digestion but food doesn't directly pass through them.

Small, soluble molecules that are absorbed into the bloodstream, providing cells with energy and building materials.

The process by which cells use glucose to release energy.

The system of organs that work together for the digestion of food.

Substances that speed up chemical reactions, aiding in the breakdown of food molecules.

A substance produced by the liver that helps with fat digestion.

The process by which the body breaks down food to release energy.

Carbohydrates, proteins, lipids, dietary fiber, vitamins, minerals, and water.

Provides energy for the body, found in bread, cereals, pasta, rice, and potatoes.

Important for growth and repair, found in meat, fish, eggs, pulses, and nuts.

Provides insulation and energy storage, found in butter, oil, and nuts.

Provides bulk (roughage) for the intestine to push food through it, found in vegetables and whole grains.

Needed in small quantities to maintain health, found in fruits, vegetables, meats, and dairy products.

Needed for chemical reactions to take place in the body, found in water, juice, milk, fruits, and vegetables.