Need for Food

1. Need for Food SQA questions

2. Need for food WYSK row • 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_______ ynthesise arbohydrates ats roteins arbon ydrogen xygen itrogen

3. imple ugars altose lucose mino cids • 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________ atty cids lycerol

4. protein A carbon B hydrogen C oxygen D Fatty acids E glycerol F

5. echanically reakdown • Teeth are used to m__________ b________ our food into smaller pieces • There are f_____ types of teeth • I________–c_____andb______ food • C______–p________, holdingandt________ • P________– c________ and g________ • M_____– c_________ and g_________ our ncisors utting iting anines iercing earing remolars rushing rinding olars rushing rinding

6. og nimals heep lants • Carnivoree.g. d___ – eats a________ • Herbivore e.g. s_____- eats p______ • Omnivore e.g. h_____- eats p______ and a________ uman lants nimals

7. Carnivoree.g. dog– eats animals Carnassialteeth Used for slicing and tearing 5 Incisor 1 Used for biting 2 4 3 Molar Canine Premolar Used for crushing bones Used for holding & piercing prey Usedfor crushing bones

8. Herbivore e.g. sheep- eats plants Premolar Used for crushing & grinding 5 Hard Pad 1 2 Incisor 3 Used for biting 4 Used for crushing & grinding Gap –no canines present Molar

9. At which position would these teeth normally be found in the skulls ? 2 3 1

10. mino cids atty cids lycerol • 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 lucose reakdown mall bsorption mall all ntestine lood nsoluble oluble

11. 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 mino oluble cids at roken oluble atty cids lycerol

12. Absorption CREDIT fatty acids starch glycerol protein amino acids fat glucose Lining of small intestine blood

13. oxygen √ √ √ glucose

15. salivary glands oesophagus liver stomach gall bladder pancreas large intestine small intestine appendix

16. salivary glands mouth oesophagus liver stomach gall bladder pancreas small intestine large intestine appendix rectum anus

17. liver stomach pancreas small intestine large intestine

18. U: rectum V : large intestine W : small intestine X : stomach Y : oesophagus Z : mouth

19. Digestive juicesCREDIT

20. C A B F

21. Peristalsis WYSK eristalsis • In 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 ontract ontractions ix nzymes hemical

23. contracted relaxed left

25. contracted relaxed food

26. Digestive enzymes WYSK ifferent • 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_______ reakdown mylase alivary mylase rotease epsin ipase ipase

27. Substrates and products tarch altose rotein eptides • Amylase : s_____ m_______ • Pepsin : p______ p________ • Lipase : f___ f____ a___ and g______ ats cids atty lycerol fat fatty acids glycerol

28. Digestive enzymesCREDIT

29. Salivary amylase lipase To make it a small soluble molecule

30. Small intestine WYSK ong • 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 nner illi urface rea ining hin iffusion apid

31. Villi WYSK • Each villus has • 1. t____ lining for r_____ diffusion • 2. b_____ c_________ to absorb and t________ g_______ and a_____ a_____ • 3. l______ (lymph capillary) to a_______ and t_______ f_____ acids and g_______ hin apid lood apillaries ransport lucose mino cids acteal bsorb ransport atty lycerol

32. thin lining blood capillary lacteal

33. Gives a large surface area blood capillary lacteal

34. blood capillary Transports fatty acids and glycerol

35. blood capillary – (transport of) glucose and amino acids Lacteal – (transport of) fatty acifds and glycerol

39. increases absorption of small soluble molecules moist lining thin lining rapid transport of small soluble molecules

40. Large intestine WYSK ibre • 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________ ellulose lant arge ater bsorb ining lood aeces tored ectum nus limination

44. y Experiments - Presentation outcome variable For every experiment you need: to know the input variable. x input variable • The variableyouchange. • This goes along the x-axis. • This is the top row or first column in a table. The outcomevariable. • The variableyoumeasure. • This goes along the y-axis. • This is the bottom row or last column in a table.

45. A Bar Chart – separate bars 8 7 6 Bubbles (number/s) 5 4 3 2 1 0 10 20 30 40 50 Temperature (°C) • Draw the axes • Mark in the labels • Mark the x scale • Mark the y scale • Draw the bars • If you have time shade in the bars

46. 8 7 6 Bubbles (number/s) 5 4 3 2 1 0 10 20 30 40 50 Temperature (°C) A Histogram – joined bars • Draw the axes • Mark in the labels • Mark the x scale • Mark the y scale • Draw the bars • If you have time shade in the bars

47. A Line graph 8 7 6 Bubbles (number/s) 5 4 3 2 1 0 0 10 20 30 40 50 Temperature (°C) • Draw the axes • Mark in the labels • Mark the x scale • Mark the y scale • Draw the points • Join the points with straight lines

48. Averages To find the average number of bubbles … 1. Find the total number of bubbles 1. Find the total = 30 4 + 8 + 14 + 4 + 0 2. Divide the total by the number of items There are 5 items in the table 30  5 = 6 3. Don’t forget units in your answer Average = 6 bubbles/s Try this example … Answer =: 15 ÷ 5 = 3

49. Percentages To find the percentage of bubbles at 20ºC … 1. Find the total number of bubbles 1. Find the total 4 + 8 + 16 + 4 + 0 = 32 2. Divide the number of bubbles at 20ºC by the total number 8  32 = 0.25 this is the decimal fraction 3. Multiply the decimal fraction by 100 to get the percentage 0.25 x 100 = 25% 25% of the bubbles are produced at 20ºC What percentage of bubbles are produced at 30ºC? 16  32 = 0.5 this is the decimal fraction 0.5 x 100 = 50%

50. Percentage increase To find the percentage increase in bubbling at 30ºC compared to 20º C… 1. Find the increase in the number of bubbles at 30ºC 12 - 8 = 4 2. Divide the increase by the original figure for 20ºC 4 ÷ 8 = 0.5 3. Multiply by 100 to get percentage 0.5 x 100 = 50% increase What is the percentage decrease in bubbling at 40º C compared to 30ºC? 8  12 = 0.67 X 100 = 67%