B2 organisation

Question 1

how do you test for starch?(3)

Answer 1

1. put food on spotting tile
2. add few drops of iodine solution
3. starch present if iodine turns from orange —> blue - black

Question 2

how do you test for protein? (4)

Answer 2

1. add food sample to test tube
2. add 2cm^3 of biuret solution
3. mix gently
4. protein present if solution goes from blue —> purple

Question 3

how do you test for sugar/ glucose? (4)

Answer 3

1. put small amount of food into test tube
2. cover with benedicts solution
3. heat gently in water bath for 5-10 mins
4. glucose is present if turns from blue —> orange - red

Question 4

how do you test for fats?
2 methods

Answer 4

1. add food sample to test tube
2. cover with ethanol
3. add 2cm depth of water
4. Fat present if goes cloudy white
   method 2:
5. rub/ crush food onto filter paper
6. fat is present if paper goes translucent

Question 5

how is fat broken down?

Answer 5

fat –> lipase –> fatty acids and glycerol
- fat is broken down by lipase into fatty acids and glycerol

fat: large molecule
lipase: enzyme
fatty acids and glycerol: small soluble (product)

Question 6

how is starch broken down?

Answer 6

starch–> amylase–> sugar/ glucose
- starch is broken down by amylase into sugar/glucose

starch: large insoluble
amylase: enzyme
sugar: product

Question 7

how is protein broken down?

Answer 7

protein–> protease —> amino acids

• protein is broken down by protease into amino acids
  protein: large insoluble
  protease: enzyme
  amino acids: product

Question 8

which places are amylase made in?

Answer 8

pancreas, small intestine, salivary glands,

Question 9

which places are protease made in?

Answer 9

pancreas, small intestine, stomach

Question 10

which places are lipase made in?

Answer 10

pancreas and small intestine

Question 11

what solution is used to test for starch?

Answer 11

iodine

Question 12

what solution is used to test for protein?

Answer 12

biuert solution

Question 13

what is the colour change for starch?

Answer 13

orange to blue -black

Question 14

what is the colour change for protein?

Answer 14

blue to purple

Question 15

what enzymes is used to break down fats?

Answer 15

lipase

Question 16

what solution is used to test for sugar/ glucose?

Answer 16

benedicts solution

Question 17

what is the colour change for sugar/glucose?

Answer 17

blue to orange - red

Question 18

what 2 solutions are used to test for fat?

Answer 18

water and ethanol

Question 19

what enzyme is used to break down starch?

Answer 19

amylase

Question 20

where does gas exchange take place in the lungs?

Answer 20

alveoli

Question 21

what are 3 adaptations of the alveoli?
all of these helps increase the rate of diffusion

Answer 21

1.folded walls –> larger SA
2. very thin walls —> shorter diffusion pathway
3. good blood supply—> maintains steep conc gradient

Question 22

what is the blood?

Answer 22

a tissue that transports substances such as oxygen and CO2

Question 23

where does oxygen diffuses from in the blood?

Answer 23

diffuses from alveoli into blood
- from high conc to low

Question 24

where does CO2 diffuse from in the blood?

Answer 24

diffuses from blood into alveoli
- from high conc to low

Question 25

what are blood vessels?

Answer 25

what the blood moves through? (arteries and veins)

Question 26

what is the function of the arteries?

Answer 26

carries blood away from the heart - is a blood vessel

Question 27

what are 3 structures of the arteries?

Answer 27

1.thick walls ---> to withstand high pressure 2. elastic walls ---> so they can stretch and return to original shape 3. thick muscles ---> to maintain the force on the blood

Question 28

what is the function of the veins?

Answer 28

carries blood to heart

Question 29

what is the structure of the veins? n.d

Question 30

what are the 4 blood components?

Answer 30

red blood cells. white blood cells, platelets, plasma

Question 31

what is the function of red blood cells?

Answer 31

carries oxygen to the body cells

Question 32

what is the function of white blood cells?

Answer 32

protects the body against pathogen that cause diseases

Question 33

what is the function of platelets?

Answer 33

involved with blood clotting ( stops you bleeding)

Question 34

what is the function of plasma?

Answer 34

carries nutrients, CO2 and waste products

Question 35

what is the calculation for blood flow?

Answer 35

Cardiac output= heat rate x stroke volume

Question 36

what is cancer?

Answer 36

an uncontrolled growth of cells - cells divide uncontrollably and form a mass of cells called tumours

Question 37

what are the 2 types of cancer tumours?

Answer 37

benign and malignant tumours

Question 38

what are malignant tumours?

Answer 38

uncontrolled growth of cells that can invade other tissues - they spread throughout the body via the blood where they form secondary tumours

Question 39

what are benign tumours?

Answer 39

uncontrolled growth of cells that can't invade other tissues

Question 40

what are 4 cancer survival rates?

Answer 40

1. earlier diagnosis 2. improved treatment 3. more cancer screening 4. improve patient knowledge of risk factors

Question 41

what are non communicable diseases?

Answer 41

diseases that can't spread from person to person

Question 42

what are the 2 risk factors of NCDs?

Answer 42

medical and lifestyle medical: substances in a persons body or environment lifestyle: aspect's of a persons life

Question 43

what are 4 medical risk factors of NCD's?

Answer 43

1.high cholesterol --> fatty substances 2. high blood pressure 3. diabetes 4. genetic factors

Question 44

what are 4 lifestyle risk factors of NCD's?

Answer 44

1.obesity 2. smoking 3. alcohol 4. high fat diet

Question 45

what are 2 links between medical and lifestyle risk factors on NCDs?

Answer 45

obesity is linked to high cholesterol smoking is linked to high blood pressure

Question 46

how many nutrients are there?

Answer 46

7

Question 47

fibre

Answer 47

needed for

Question 48

what is fat needed for and where is it found?

Answer 48

- needed for energy - found in oils, butter and cheese

Question 49

carbohydrates - needed for... - found in .. - 2 types?

Answer 49

-need for energy -found in bread and pasta -comes in 2 forms: starch: large insoluble sugar: soluble

Question 50

what is water needed for and where is it found?

Answer 50

- needed for hydration - found in fruit, veg and drinks

Question 51

what are vitamins needed for and where are they found?

Answer 51

- needed for good health - found in fruit and veg

Question 52

what are minerals needed for and where are they found?

Answer 52

- needed for good health - found in fruit and veg

Question 53

what are proteins needed for and where are they found?

Answer 53

- needed for growth and repair - found in meat, fish, beans and nuts

Question 54

exam questions - why are viruses not classed as cells?

Answer 54

because they don't have a cell membrane, nucleus, cytoplasm, mitochondria, ribosomes