need for food

Need for Food

SQA questions

Need for food WYSK• Animals need food for energy to g______,

s_________ and repair damaged cells• The three components of food are c_________,

f______ and p________Carbohydrates, fats and proteins all contain the

elements c________, h________ and o________

Proteins in addition have n_______

rowynthesise

arbohydratesats roteins

arbon ydrogenxygen

itrogen

The sub units of carbohydrates are s________ s________ e.g. m________, g________

The sub units of proteins are a_______ a______The sub units of fats are f_______ a_______ and

g________

mino cidsatty cids

lycerol

ugarsimple

altose lucose

A

B

C

D

E

F

protein

carbonhydrogen

oxygenFatty acids

glycerol

• Teeth are used to m__________ b________ our food into smaller pieces

• There are f_____ types of teeth

• I________ – c_____ and b______ food

• C______ – p________, holding and t________

• P________ – c________ and g________

• M_____ – c_________ and g_________

echanically reakdown

our

ncisors utting iting

anines iercing earing

remolars rushing rinding

rushing rindingolars

• Carnivore e.g. d___ – eats a________• Herbivore e.g. s_____ - eats p______• Omnivore e.g. h_____ - eats p______

and a________

og nimals

heep lants

uman lantsnimals

Incisor

Used for biting

CanineUsed for holding & piercing prey

PremolarUsed for crushing bones

MolarUsed for crushing bones

Carnivore e.g. dog – eats animalsCarnassial teeth

Used for slicing and tearing

1

2 3 4

5

Herbivore e.g. sheep - eats plants

Hard Pad

IncisorUsed for biting

Gap –no canines present

Premolar Used for crushing & grinding

Molar Used for crushing & grinding

1

2

34

5

1

At which position would these teeth normally be found in the skulls ?

2 3

The sub units of proteins are a_______ a______The sub units of fats are f_______ a_______ and

g________The sub unit of carbohydrates is g _________

Digestion is the b_________ of large particles of food into s_______ particles to allow a_________ through the w____ of the s______ i_________ and into the b_____

Digestion involves the breakdown of i__________ food substances into s__________ food substances

mino cidsatty cids

lycerol

reakdownmall bsorption

all mall ntestinelood

nsolubleoluble

lucose

S______ is broken down to soluble g_______

Protein is broken down to s________ a______ a____

F__ is b______ down to s_____ f___ a_____ and g_________

tarch lucose

oluble minocids

at roken oluble cidslycerol

atty

Absorption CREDIT

Lining of small intestine

starch

fatty acids

glycerol

protein

amino acids

glucose

blood

fat

oxygen√

√

√ glucose

1 mouth

2 salivary glands

3 gall bladder

4 liver

5 pancreas

6 small intestine

7 oesophagus

8 stomach

9 large intestine

10 rectum11 anus

salivary glands

oesophagus

stomach

pancreas

small intestine

livergall bladder

large intestine

appendix

mouth

salivary glands

oesophagus

stomachpancreas

small intestinelarge intestinerectumanus

appendix

gall bladderliver

stomachliver

pancreas

small intestine

large intestine

U: rectum

V : large intestine

W : small intestine

X : stomach

Y : oesophagus

Z : mouth

Digestive juices CREDIT Digestive juice Site of production

saliva salivary glands

gastric juice stomach lining

pancreatic juice pancreas

bile liver

intestinal juice lining of small intestine

Peristalsis WYSKIn p___________ the

muscles behind the food c__________ to push the food through the digestive system

The c___________ of the stomach m___ the food with e______ to help the c__________ breakdown of food

eristalsis

ontract

ontractions ix

nzymeshemical

contractedrelaxed

left

contractedrelaxedfood

Digestive enzymes WYSK• D________ enzymes are responsible for

the b________ of the components of food – carbohydrates, fats and proteins

Carbohydrates are digested by a_______ enzymes e.g. s________ a________

Proteins are digested by p________ enzymes e.g. p_______

Fats are digested by l_______ enzymes e.g. pancreatic l_______

ifferentreakdown

mylasealivary mylase

roteaseepsin

ipaseipase

Substrates and productsAmylase : s_____ m_______ Pepsin : p______ p________Lipase : f___ f____ a___ and g______

tarch altoserotein eptides

ats atty cidslycerol

fat

fatty acids glycerol

Digestive enzymes CREDIT

Enzymegroup

Enzyme Whereproduced

Substrate Product

amylase salivary amylase

salivary glands

starch maltose

protease pepsin stomach protein peptides

lipase lipase pancreas fats fatty acids + glycerol

Salivary amylase

lipase

To make it a small soluble molecule

Small intestine WYSK

• The small intestine is v___ l___ and its i_____ surface has millions of v____ – to provide a very large s_______ a_____

• The l______ of the villi is very t____ to allow r_____ d________ of digested food into blood

ery ong

nner illiurface rea

ining hinapid iffusion

Villi WYSK

Each villus has1. t____ lining for r_____ diffusion2. b_____ c_________ to absorb and

t________ g_______ and a_____ a_____3. l______ (lymph capillary) to a_______

and t_______ f_____ acids and g_______

hin apidlood apillaries

ransport lucose mino cidsacteal bsorb

ransport atty lycerol

thin lining

blood capillary

lacteal

Gives a large surface area

blood capillarylacteal

blood capillary

Transports fatty acids and glycerol

blood capillary – (transport of) glucose and amino acidsLacteal – (transport of) fatty acifds and glycerol

increases absorption of small soluble molecules

moist lining

thin lining

rapid transport of small soluble molecules

Large intestine WYSK• Undigested food , largely f_____ from the

c________ of p_____ cell walls passes into the l_____ intestine along with a lot of w______

• The main function of the large intestine is to a_____ much of this water. The water passes through the l_____ of the large intestine and into the b______.

• The solid waste called f______ is s_____ in the r______ and passes out of the a___ in a process called e________

ibreellulose lant

argeater

bsorbining

lood

aeces toredectum nus

limination

Experiments - PresentationFor every experiment you need:

to know the input variable.

• The variable you change.

The outcome variable.

• The variable you measure.

• This goes along the x-axis.

• This goes along the y-axis.

x

y

input variableoutcom

e variable

• This is the top row or first column in a table.

• This is the bottom row or last column in a table.

Temperature (°C) 10 20 30 40 50Bubbles (number/s) 1 5 7 5 0

Temperature (°C)

Bubbles (number/s)

10 20 30 40 50

1

0

2

8

3

7

6

4

5

A Bar Chart – separate bars

1. Draw the axes

2. Mark in the labels

3. Mark the x scale4. Mark the y scale

5. Draw the bars

6. If you have time shade in the bars


Temperature (°C)

Bubbles (number/s)

10 20 30 40 50

1

0

2

8

3

7

6

4

5

A Histogram – joined bars

1. Draw the axes



5. Draw the bars

6. If you have time shade in the bars


Temperature (°C)

Bubbles (number/s)

1

0

2

8

3

7

6

4

5

A Line graph

10 20 30 40 500

1. Draw the axes



5. Draw the points

6. Join the points with straight lines

Averages

1. Find the total number of bubbles


Try this example …

4 + 8 + 14 + 4 + 0

1. Find the total= 30

2. Divide the total by the number of items

There are 5 items in the table

30 5 = 6

Average = 6 bubbles/s3. Don’t forget units in your answer

To find the average number of bubbles …


Answer =: 15 ÷ 5 = 3

Percentages

1. Find the total number of bubbles


What percentage of bubbles are produced at 30ºC?

4 + 8 + 16 + 4 + 0

1. Find the total

= 322. Divide the number of bubbles at 20ºC by the total number

8 32 = 0.25 this is the decimal fraction

0.25 x 100 = 25%

To find the percentage of bubbles at 20ºC …

3. Multiply the decimal fraction by 100 to get the percentage

25% of the bubbles are produced at 20ºC

0.5 x 100 = 50%

16 32 = 0.5 this is the decimal fraction

Percentage increaseTemperature (°C) 10 20 30 40 50Bubbles (number/s) 4 8 12 4 2

What is the percentage decrease in bubbling at 40º C compared to 30ºC?

1. Find the increase in the number of bubbles at 30ºC

12 - 8 = 4

4 ÷ 8 = 0.5

To find the percentage increase in bubbling at 30ºC compared to 20º C…

2. Divide the increase by the original figure for 20ºC

0.5 x 100 = 50% increase

8 12 = 0.67 X 100 = 67%

3. Multiply by 100 to get percentage

Ratios

10ºC : 20ºC4 bubbles : 8

bubbles


1. Write down the ratio of the numbers

To find the simple whole number ratio of bubbles at 10 degrees compared to bubbles at 20 degrees …

2. Find a number that will divide into both numbers to give a whole number – in this case 2

4 bubbles 2 : 8 bubbles 2= 2 bubbles : 4 bubbles

3. Repeat step 2 until you cannot divide again without getting a fraction

2 bubbles 2 : 4 bubbles 2= 1 bubble : 2 bubbles

Ratios

20ºC : 30ºC8 bubbles : 14

bubbles


1. Write down the ratio of the numbers

To find the simple whole number ratio of bubbles at 20 degrees compared to bubbles at 30 degrees …

2. Find a number that will divide into both numbers to give a whole number – in this case 2

8 bubbles 2 : 14 bubbles 2= 4 bubbles : 7 bubbles3. You cannot divide any more without getting a fraction so …

the simple whole number ratio is: 4 : 7

need for food

Documents

food c

food wyskanimals

components of food

large particles of food

sub units of proteins

soluble g

sub units of fats

elements c