State that the small intestine is the region where nutrients are absorbed
State that the small intestine is the region where nutrients are absorbed
1 Answer
Questions and Answers
Describe peristalsis as waves of contractions of longitudinal and circular muscles which move food through the digestive system
Describe peristalsis as waves of contractions of longitudinal and circular muscles which move food through the digestive system
1 Answer
Outline the role of bile in emulsifying fats to increase the surface area for the chemical digestion of fat to fatty acids and glycerol by lipase
Outline the role of bile in emulsifying fats to increase the surface area for the chemical digestion of fat to fatty acids and glycerol by lipase
1 Answer
Understand that the different proteases present in the stomach and the duodenum work best at different pH levels
Understand that the different proteases present in the stomach and the duodenum work best at different pH levels
1 Answer
Describe the function of hydrochloric acid in the stomach as killing ingested bacteria
Describe the function of hydrochloric acid in the stomach as killing ingested bacteria
1 Answer
Describe the functions of amylase, maltase, protease and lipase, listing the substrates and endproducts, limited to: (a) amylase breaks down starch to maltose (b) maltase breaks down maltose to glucose (c) protease (pepsin and trypsin) breaks down protein to amino acids (d) lipase breaks down lipids to fatty acids and glycerol
Describe the functions of amylase, maltase, protease and lipase, listing the substrates and endproducts, limited to: (a) amylase breaks down starch to maltose (b) maltase breaks down maltose to glucose (c) protease (pepsin and trypsin) breaks down protein to amino acids (d) lipase breaks down lipids to fatty acids and glycerol
1 Answer
State that physical digestion increases the surface area of food for the action of enzymes in chemical digestion
State that physical digestion increases the surface area of food for the action of enzymes in chemical digestion
1 Answer
Explain why most foods must be digested before they can be absorbed
Explain why most foods must be digested before they can be absorbed
1 Answer
Understand the concept of a balanced diet
Understand the concept of a balanced diet
1 Answer
Name the diseases and describe the symptoms resulting from deficiencies of vitamin C (scurvy), vitamin D (rickets), calcium (rickets) and iron (anaemia)
Name the diseases and describe the symptoms resulting from deficiencies of vitamin C (scurvy), vitamin D (rickets), calcium (rickets) and iron (anaemia)
1 Answer
Quiz Leaderboard
1st
Sourav
Score: 90%
Questions: 20
2nd
Priyanka
Score: 90%
Questions: 10
3rd
Vesnce
Score: 45%
Questions: 20
4th
Hector
Score: 40%
Questions: 10
Total Questions 2747
Top Questions
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Discuss the advantages and disadvantages of genetically modifying crops, including soya, maize and rice
Genetically modified (GM) crops, such as soybeans, maize, and rice,
Sourav
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Outline the process of genetic modification using bacterial production of a human protein as an example, limited to: (a) isolation of the DNA making up a human gene using restriction enzymes, forming sticky ends (b) cutting of bacterial plasmid DNA with the same restriction enzymes, forming complementary sticky ends (c) insertion of human DNA into bacterial plasmid DNA using DNA ligase to form a recombinant plasmid (d) insertion of recombinant plasmids into bacteria (specific details are not required) (e) multiplication of bacteria containing recombinant plasmids (f) expression in bacteria of the human gene to make the human protein
<h2 class="mb-2 mt-6 text-lg first:mt-3">Process of Genetic Modification Using Bacterial
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Outline examples of genetic modification: (a) the insertion of human genes into bacteria to produce human proteins (b) the insertion of genes into crop plants to confer resistance to herbicides (c) the insertion of genes into crop plants to confer resistance to insect pests (d) the insertion of genes into crop plants to improve nutritional qualities
<h2 class="mb-2 mt-6 text-lg first:mt-3">Examples of Genetic Modification</h2> Genetic modification involves
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Describe genetic modification as changing the genetic material of an organism by removing, changing or inserting individual genes
Genetic modification (GM) refers to the deliberate alteration of an
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Describe and explain the conditions that need to be controlled in a fermenter, including: temperature, pH, oxygen, nutrient supply and waste products
<h2 class="mb-2 mt-6 text-lg first:mt-3">Conditions to Control in a Fermenter</h2> Fermenters
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Describe how fermenters can be used for the large-scale production of useful products by bacteria and fungi, including insulin, penicillin and mycoprotein
<h2 class="mb-2 mt-6 text-lg first:mt-3">The Use of Fermenters for Large-Scale
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Explain the use of lactase to produce lactosefree milk
<h2 class="mb-2 mt-6 text-lg first:mt-3">The Use of Lactase to Produce
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