Podcast
Questions and Answers
Non-essential amino acids can be made from other amino acids in our ______
Non-essential amino acids can be made from other amino acids in our ______
body
Excess amino acids are deaminated in the ______
Excess amino acids are deaminated in the ______
liver
Dietary fibre is mainly made up of cellulose from plant cell ______
Dietary fibre is mainly made up of cellulose from plant cell ______
walls
An emulsion/milky solution is formed in the ______ test for lipids
An emulsion/milky solution is formed in the ______ test for lipids
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Colour of the solution changes from blue to purple in the ______ test for proteins
Colour of the solution changes from blue to purple in the ______ test for proteins
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Using Albustix paper, the colour changes from yellow to green in the test for ______
Using Albustix paper, the colour changes from yellow to green in the test for ______
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________ inside becomes higher than the atmospheric pressure.
________ inside becomes higher than the atmospheric pressure.
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Air is forced out of the ________.
Air is forced out of the ________.
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Chemical digestion occurs in the ________.
Chemical digestion occurs in the ________.
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________ is responsible for the breakdown of proteins into peptides.
________ is responsible for the breakdown of proteins into peptides.
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________ is the enzyme that converts starch into maltose.
________ is the enzyme that converts starch into maltose.
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________ breaks down fats into fatty acids and glycerol.
________ breaks down fats into fatty acids and glycerol.
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Monosaccharides are the simplest form of ______
Monosaccharides are the simplest form of ______
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Disaccharides are formed by 2 monosaccharides joining together by ______
Disaccharides are formed by 2 monosaccharides joining together by ______
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Starch is the storage form of glucose in ______
Starch is the storage form of glucose in ______
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Cellulose is a type of ______ and is found in the cell wall
Cellulose is a type of ______ and is found in the cell wall
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Lipids are insoluble in ______ but soluble in organic solvents
Lipids are insoluble in ______ but soluble in organic solvents
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Saturated fat and unsaturated fat are two types of ______
Saturated fat and unsaturated fat are two types of ______
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Proteins are made up of carbon, hydrogen, oxygen, nitrogen, and sometimes ______
Proteins are made up of carbon, hydrogen, oxygen, nitrogen, and sometimes ______
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The basic unit of proteins is ______ acid
The basic unit of proteins is ______ acid
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Dietary fibre helps in preventing ______, colitis, and bowel cancer
Dietary fibre helps in preventing ______, colitis, and bowel cancer
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Lipids are major components of ______ membrane and certain hormones
Lipids are major components of ______ membrane and certain hormones
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Study Notes
Classification of Organisms
- Flowering plants: grass, maize, barley, orchid, lily
- Non-flowering plants: mosses, fern
- Vertebrates: fish, birds, amphibians, reptiles, mammals
- Invertebrates: insects, jellyfish
- Fungi: Mucor (bread mould), yeast (made of single cells, lives everywhere), Chlorella (has chloroplasts, can carry out photosynthesis)
Characteristics of Organisms
- Fungi: organized into a mycelium made from thread-like structure called hyphae, which contain many nuclei
- Viruses: parasitic, can reproduce only inside living cells, infect every type of living organism, have a wide variety of shapes and sizes, have no cellular structure, composed of a core of genetic material surrounded by a protein coat, genetic material can be either DNA or RNA
Carbohydrates
- Chemical elements: carbon, hydrogen, oxygen
- Ratio of H:O = 2:1
- Monosaccharides: simplest form of carbohydrates, examples: glucose, fructose, galactose, sweet, soluble in water, readily absorbed in the alimentary canal, can be used to produce energy in cell respiration
- Disaccharides: formed by 2 monosaccharides joining together by condensation, with the removal of a water molecule, examples: maltose, lactose, sucrose, sweet, soluble in water, can be broken down into 2 simple sugars by specific digestive enzymes or heating with dilute acid in the laboratory
- Polysaccharides: formed by a large amount of monosaccharides joining together by condensation, macromolecules, not sweet, insoluble in water, no reducing power, examples: starch (storage form of glucose in plants), glycogen (storage form of glucose in animals), cellulose (cell wall)
Lipids
- Chemical elements: carbon, hydrogen, oxygen
- Ratio of H:O > 2:1
- Composed of a glycerol molecule and three fatty acid molecules
- Insoluble in water, soluble in organic solvents
- Animal fats: solid/semi-solid at room temperature
- Plant oil: liquid at room temperature
- Major functions: source of energy, energy reserve, heat insulation, shock absorber, cell membrane component, hormone component
Proteins
- Chemical elements: carbon, hydrogen, oxygen, nitrogen, sometimes sulphur
- Basic unit: amino acid
- Amino acid: possesses an amino group, a carboxyl group, and a side chain
- 20 types of amino acids required to build proteins
- Human body requires essential amino acids from diet
- Functions: building cell membrane and cytoplasm, structural material, forming hormones, forming enzymes, production of haemoglobin, production of antibodies, growth and repair of tissues
Vitamins
- Vitamin A: fat-soluble, found in liver, dairy products, carrots, green vegetables, functions: formation of light-sensitive chemical, vision in dim light, maintaining health of skin and lining of mouth cavity and breathing system, deficiency disease: night-blindness
- Vitamin C: water-soluble, found in apples, citrus, functions: formation of connective tissue, healing of wounds, resistance to infection, deficiency disease: scurvy
- Vitamin D: fat-soluble, found in liver, dairy products, functions: absorption of calcium and phosphate salts, formation of strong bones and teeth, deficiency disease: rickets, osteoporosis
Minerals
- Calcium: found in dairy products, functions: formation of teeth and bones, normal function of nerves, blood clotting, muscle contraction, deficiency disease: rickets, osteoporosis
- Iron: found in red meat, eggs, functions: component of haemoglobin in red blood cells, deficiency disease: anaemia
Food Tests
- Reducing sugar test: Benedict's test, brick red precipitate forms
- Starch test: iodine test, iodine solution changes from brown to blue-black
- Fat/oil test: emulsion test, an emulsion/milky solution formed, grease spot test, a translucent spot is left
- Protein test: biuret test, colour of solution changes from blue to purple
- Vitamin C test: DCPIP test, dark blue to colourless/decolourized
Adaptations
- Breathing and gas exchange: numerous alveoli present in the lungs, pressure inside becomes higher than the atmospheric pressure, air is forced out of the lung
Food and Digestion
- Chemical digestion: site of digestion, site of secretion, digestive juice, enzyme/component of secretion, action, optimum pH
- Mechanical digestion: mouth, chewing of food into smaller pieces, stomach, churning, duodenum, emulsification of fats into oil droplets, small intestine, mix food with digestive juices by peristalsis
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Description
Learn about the role of amino acids in building proteins in the human body. Understand the difference between essential and non-essential amino acids, and their sources and functions in various bodily processes.
