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constructed."},{"text":"Disaccharides.","correct":false,"explanation":"Disaccharides consist of two monosaccharides joined by a glycosidic bond, so they are not the fundamental monomers. Carbohydrate monomers are called monosaccharides."},{"text":"Polysaccharides.","correct":false,"explanation":"Polysaccharides are large carbohydrate polymers made from many sugar units, rather than monomers themselves. The individual carbohydrate monomers are monosaccharides."},{"text":"Nucleotides.","correct":false,"explanation":"Nucleotides are the monomers of nucleic acids such as DNA and RNA, not carbohydrates. The monomers used to construct carbohydrates are monosaccharides."}]},{"id":"b2219f58-9d8f-47cf-ad61-536feaf658d9","cardType":"basic","points":2,"front":"Why is glucose important for cell energy supply?","back":"It is a major respiratory substrate for ATP production.","mcqOptions":[{"text":"It is a major respiratory substrate for ATP production.","correct":true,"explanation":"Glucose can be oxidised during respiration, releasing energy that is transferred to ATP. It is therefore a major respiratory substrate in cells."},{"text":"It is a major energy storage polymer for ATP production.","correct":false,"explanation":"Glucose is a small monosaccharide, not a polymer used for energy storage. Its importance is that it acts as a respiratory substrate for ATP production."},{"text":"It is a major respiratory enzyme for ATP production.","correct":false,"explanation":"Respiratory enzymes catalyse reactions but glucose is the substance acted upon, not an enzyme. Glucose supplies energy as a respiratory substrate for ATP production."},{"text":"It is a major terminal electron acceptor for ATP production.","correct":false,"explanation":"Oxygen, rather than glucose, is the terminal electron acceptor in aerobic respiration. Glucose is important because it is oxidised as a respiratory substrate."}]},{"id":"b4abfd3a-188b-4149-85bc-b884d0866195","cardType":"basic","points":1,"front":"Which disaccharide is formed from glucose + glucose?","back":"Maltose.","mcqOptions":[{"text":"Maltose.","correct":true,"explanation":"Two glucose molecules undergo condensation to form maltose, with a glycosidic bond forming between them and one molecule of water being released."},{"text":"Sucrose.","correct":false,"explanation":"Sucrose is formed from glucose and fructose, not from two glucose molecules. The expected disaccharide produced from glucose plus glucose is maltose."},{"text":"Lactose.","correct":false,"explanation":"Lactose is formed from glucose and galactose, so it does not contain two glucose units. Two glucose molecules combine to form maltose."},{"text":"Lactulose.","correct":false,"explanation":"Lactulose consists of galactose and fructose rather than two glucose molecules. In this carbohydrate classification, glucose plus glucose forms maltose."}]},{"id":"222dd08a-b4e4-4345-a6a8-e9f940a00959","cardType":"cloze","points":null,"front":"Sucrose = glucose + [ ]; lactose = glucose + [ ].","back":"Sucrose = glucose + fructose; lactose = glucose + galactose.","mcqOptions":[{"text":"Sucrose = glucose + fructose; lactose = glucose + galactose.","correct":true,"explanation":"Sucrose is a disaccharide containing glucose and fructose, whereas lactose contains glucose and galactose. Each forms through condensation between its two monosaccharides."},{"text":"Sucrose = glucose + galactose; lactose = glucose + fructose.","correct":false,"explanation":"This reverses the two additional monosaccharides. Sucrose contains glucose and fructose, while lactose contains glucose and galactose."},{"text":"Sucrose = glucose + fructose; lactose = glucose + glucose.","correct":false,"explanation":"The sucrose composition is correct, but lactose is not formed from two glucose molecules. Lactose contains one glucose and one galactose molecule."},{"text":"Sucrose = glucose + glucose; lactose = glucose + galactose.","correct":false,"explanation":"Lactose does contain glucose and galactose, but sucrose is not made from two glucose molecules. Sucrose consists of glucose joined to fructose."}]},{"id":"1b57739b-e2c2-4241-b155-c78295213fd3","cardType":"cloze","points":null,"front":"Condensation forms a [ ] and releases [ ].","back":"Condensation forms a glycosidic bond and releases water.","mcqOptions":[{"text":"Condensation forms a glycosidic bond and releases water.","correct":true,"explanation":"A condensation reaction joins two monosaccharides by forming a glycosidic bond, while an H and an OH are removed together as water."},{"text":"Condensation forms a peptide bond and releases water.","correct":false,"explanation":"Peptide bonds join amino acids in proteins, not monosaccharides in carbohydrates. Carbohydrate condensation forms a glycosidic bond and releases water."},{"text":"Condensation forms a glycosidic bond and releases oxygen.","correct":false,"explanation":"The bond type is correct, but condensation releases water rather than oxygen. Hydrogen and hydroxyl groups from the reacting monosaccharides combine to form water."},{"text":"Condensation forms a hydrogen bond and releases oxygen.","correct":false,"explanation":"Hydrogen bonds are intermolecular attractions rather than the covalent links joining monosaccharides, and oxygen is not released. Condensation forms a glycosidic bond and releases water."}]},{"id":"ff9104b8-f39e-4bfa-8645-63905c8551e8","cardType":"basic","points":2,"front":"What does hydrolysis do to glycosidic bonds?","back":"It breaks glycosidic bonds using water.","mcqOptions":[{"text":"It breaks glycosidic bonds using water.","correct":true,"explanation":"Hydrolysis uses a water molecule to split a glycosidic bond, adding H and OH to the products and separating the linked sugar units."},{"text":"It forms glycosidic bonds using water.","correct":false,"explanation":"Forming a glycosidic bond by removing water is condensation, the reverse process. Hydrolysis instead uses water to break glycosidic bonds."},{"text":"It breaks peptide bonds using water.","correct":false,"explanation":"Peptide bonds occur between amino acids and are broken during protein hydrolysis. Carbohydrate hydrolysis uses water to break glycosidic bonds between sugar units."},{"text":"It breaks glycosidic bonds without water.","correct":false,"explanation":"The bond is correctly identified, but hydrolysis necessarily consumes water; without water, the process is not hydrolysis. It breaks glycosidic bonds using water."}]},{"id":"38858b7f-291d-47c7-91f6-8cbaa1d19017","cardType":"basic","points":1,"front":"How many water molecules are released when 120 glucose molecules form one unbranched chain?","back":"119 water molecules.","mcqOptions":[{"text":"119 water molecules.","correct":true,"explanation":"An unbranched chain of 120 glucose units contains 119 links because each new unit adds one bond. Each glycosidic bond formed releases one water molecule."},{"text":"120 water molecules.","correct":false,"explanation":"Counting one water molecule for every glucose overlooks that the first monomer creates no link. A chain of 120 units has 119 bonds and releases 119 waters."},{"text":"121 water molecules.","correct":false,"explanation":"Adding one to the number of monomers reverses the correct relationship. A single unbranched chain of 120 monomers has 119 glycosidic bonds, releasing 119 waters."},{"text":"118 water molecules.","correct":false,"explanation":"Subtracting both terminal glucose molecules removes one bond too many. For one unbranched chain, the number of bonds and released waters is $120-1=119$."}]},{"id":"7a2851c7-84e8-4ba1-8a9b-2288d5b0c7de","cardType":"basic","points":2,"front":"Why is free glucose unsuitable for storing large amounts in cells?","back":"It is soluble and osmotically active, affecting water potential.","mcqOptions":[{"text":"It is soluble and osmotically active, affecting water potential.","correct":true,"explanation":"Individual glucose molecules dissolve and contribute to solute concentration, lowering cellular water potential. Large quantities could therefore cause excessive water movement by osmosis."},{"text":"It is insoluble and osmotically inactive, affecting water potential.","correct":false,"explanation":"Insolubility and osmotic inactivity are useful features of storage polysaccharides such as glycogen. Free glucose is unsuitable because it is soluble and osmotically active."},{"text":"It is soluble but osmotically inactive, affecting water potential.","correct":false,"explanation":"Although glucose is soluble, each dissolved molecule contributes to solute concentration and is therefore osmotically active. Accumulation lowers water potential and alters water movement."},{"text":"It is insoluble but osmotically active, affecting water potential.","correct":false,"explanation":"Free glucose is soluble rather than insoluble, allowing it to contribute directly to cellular solute concentration. It is therefore both soluble and osmotically active."}]},{"id":"483bec17-ab78-4b2e-af0e-9a2fec1c93e6","cardType":"basic","points":1,"front":"What is the main storage carbohydrate in plants?","back":"Starch.","mcqOptions":[{"text":"Starch.","correct":true,"explanation":"Plants store excess glucose as starch, a compact, insoluble polysaccharide composed of amylose and amylopectin, so it does not significantly affect the water potential of cells."},{"text":"Cellulose.","correct":false,"explanation":"Cellulose is a structural carbohydrate forming plant cell walls, rather than an energy store. Plants store carbohydrate mainly as starch, which can be hydrolysed to release glucose."},{"text":"Glycogen.","correct":false,"explanation":"Glycogen is the principal storage carbohydrate of animals and fungi, not plants. Plants store excess glucose mainly as starch in structures such as chloroplasts and amyloplasts."},{"text":"Sucrose.","correct":false,"explanation":"Sucrose is primarily the transport sugar carried through plant phloem, rather than the main storage carbohydrate. Plants convert excess glucose into insoluble starch for storage."}]},{"id":"cd2edbdf-f41f-4deb-8e71-90b5ea8e2f5f","cardType":"cloze","points":null,"front":"In starch, [ ] is mostly unbranched and coiled; [ ] is branched.","back":"In starch, amylose is mostly unbranched and coiled; amylopectin is branched.","mcqOptions":[{"text":"In starch, amylose is mostly unbranched and coiled; amylopectin is branched.","correct":true,"explanation":"Amylose consists mainly of unbranched alpha-glucose chains that coil into helices, whereas amylopectin contains branch points produced by additional alpha-1,6 glycosidic bonds."},{"text":"In starch, amylopectin is mostly unbranched and coiled; amylose is branched.","correct":false,"explanation":"This reverses the structures of the two starch components. Amylose is mostly unbranched and coiled, while amylopectin has numerous branches formed by alpha-1,6 glycosidic bonds."},{"text":"In starch, cellulose is mostly unbranched and coiled; amylopectin is branched.","correct":false,"explanation":"Cellulose is a separate structural polysaccharide whose straight chains form microfibrils, not a starch component. The mostly unbranched, coiled component of starch is amylose."},{"text":"In starch, amylose is mostly unbranched and coiled; glycogen is branched.","correct":false,"explanation":"Glycogen is a branched storage polysaccharide in animals and fungi, but it is not part of starch. The branched component of plant starch is amylopectin."}]},{"id":"18ebcc65-2a85-4bf6-8bdc-ab30ba565e5e","cardType":"basic","points":1,"front":"What is the main storage carbohydrate in animals and fungi?","back":"Glycogen.","mcqOptions":[{"text":"Glycogen.","correct":true,"explanation":"Animals and fungi store excess glucose as glycogen, a compact, highly branched polysaccharide whose many chain ends allow glucose to be released rapidly when required."},{"text":"Starch.","correct":false,"explanation":"Starch is the principal storage carbohydrate in plants, not animals and fungi. Animals and fungi instead store glucose as the more highly branched polysaccharide glycogen."},{"text":"Cellulose.","correct":false,"explanation":"Cellulose is a structural polysaccharide found in plant cell walls, rather than a storage carbohydrate. The main carbohydrate store in animals and fungi is glycogen."},{"text":"Chitin.","correct":false,"explanation":"Chitin has structural roles in fungal cell walls and arthropod exoskeletons, which may make it tempting here. Animals and fungi store carbohydrate mainly as glycogen."}]},{"id":"53fcb081-5b82-45f7-86a6-d42d5fa67f6b","cardType":"basic","points":2,"front":"Why can glycogen release glucose quickly?","back":"Many chain ends let enzymes act at once.","mcqOptions":[{"text":"Many chain ends let enzymes act at once.","correct":true,"explanation":"Glycogen is highly branched, creating numerous terminal glucose residues. Enzymes can work simultaneously at these chain ends, allowing rapid hydrolysis and release of glucose."},{"text":"Long unbranched chains let enzymes act at once.","correct":false,"explanation":"Unbranched chains provide relatively few ends at which enzymes can work, so they would not permit rapid simultaneous hydrolysis. Glycogen releases glucose quickly because it has many chain ends."},{"text":"Beta-glycosidic bonds are easily hydrolysed by human enzymes.","correct":false,"explanation":"Humans lack cellulase for hydrolysing beta-glycosidic bonds in cellulose. Glycogen contains alpha-glycosidic bonds and releases glucose rapidly because its branching produces many accessible chain ends."},{"text":"Its compact shape lets glucose diffuse out directly.","correct":false,"explanation":"Glucose cannot simply diffuse out of intact glycogen; glycosidic bonds must first be hydrolysed. Rapid release occurs because branching supplies many chain ends for simultaneous enzyme action."}]},{"id":"38daa788-7084-43f3-88bc-6390682316f3","cardType":"cloze","points":null,"front":"Starch uses [ ] units; cellulose uses [ ].","back":"Starch uses alpha-glucose units; cellulose uses beta-glucose.","mcqOptions":[{"text":"Starch uses alpha-glucose units; cellulose uses beta-glucose.","correct":true,"explanation":"Starch is formed from alpha-glucose, producing coiled or branched molecules. Cellulose is formed from beta-glucose, producing straight chains that hydrogen-bond together into strong microfibrils."},{"text":"Starch uses beta-glucose units; cellulose uses alpha-glucose.","correct":false,"explanation":"This reverses the glucose isomers used in the two polysaccharides. Starch is built from alpha-glucose, whereas cellulose is built from beta-glucose."},{"text":"Starch uses alpha-glucose units; cellulose uses alpha-glucose.","correct":false,"explanation":"Both polysaccharides contain glucose, but they do not use the same isomer. Starch contains alpha-glucose units, while cellulose contains beta-glucose units arranged in straight chains."},{"text":"Starch uses beta-glucose units; cellulose uses beta-glucose.","correct":false,"explanation":"Cellulose does contain beta-glucose, but starch does not. Starch is composed of alpha-glucose units joined into amylose and amylopectin molecules."}]},{"id":"eea4119c-5959-457c-83ee-d763d5fd936a","cardType":"basic","points":2,"front":"Why can humans not digest cellulose?","back":"They lack the enzyme to hydrolyse beta-glycosidic bonds.","mcqOptions":[{"text":"They lack the enzyme to hydrolyse beta-glycosidic bonds.","correct":true,"explanation":"Humans do not produce cellulase, the enzyme required to hydrolyse the beta-1,4 glycosidic bonds in cellulose, so cellulose passes through the gut as dietary fibre."},{"text":"They lack the enzyme to hydrolyse alpha-glycosidic bonds.","correct":false,"explanation":"Humans possess enzymes such as amylase that hydrolyse alpha-glycosidic bonds in starch. Cellulose is indigestible because humans lack cellulase for its beta-glycosidic bonds."},{"text":"They cannot absorb the resulting glucose monomers.","correct":false,"explanation":"Glucose is readily absorbed across the small intestine. The problem occurs before absorption: humans cannot hydrolyse cellulose into glucose because they lack enzymes for beta-glycosidic bonds."},{"text":"They lack the enzyme to hydrolyse peptide bonds.","correct":false,"explanation":"Peptide bonds occur in proteins and are hydrolysed by human proteases. Cellulose contains beta-glycosidic bonds, which humans cannot digest because they do not produce cellulase."}]},{"id":"b7b92d60-753d-4fd7-a99e-6161883fed8e","cardType":"basic","points":2,"front":"Why is ATP not a long-term energy store?","back":"ATP is an immediate energy carrier, not long-term storage.","mcqOptions":[{"text":"ATP is an immediate energy carrier, not long-term storage.","correct":true,"explanation":"ATP transfers small, manageable quantities of energy between cellular reactions and is continually regenerated. Long-term energy is stored more efficiently in molecules such as glycogen and lipids."},{"text":"ATP is an insoluble polysaccharide, so it cannot be transported.","correct":false,"explanation":"ATP is a soluble nucleotide, not a polysaccharide. It is unsuitable for long-term storage because it functions as a rapidly used, immediate energy carrier that must be continually regenerated."},{"text":"ATP has too little chemical energy in each phosphate bond.","correct":false,"explanation":"ATP releases a useful, manageable quantity of energy during hydrolysis; the issue is not that its energy is unusably small. It serves immediate energy transfer rather than long-term storage."},{"text":"ATP only releases energy during aerobic respiration.","correct":false,"explanation":"ATP hydrolysis can supply energy to cellular processes regardless of whether ATP was produced aerobically or anaerobically. It is not stored long term because it is an immediate energy carrier."}]},{"id":"953bb661-bbf4-470d-a38e-9133768d5f67","cardType":"basic","points":1,"front":"What is the overall aerobic respiration equation for glucose?","back":"$$\\mathrm{C_6H_{12}O_6} + 6\\mathrm{O_2} \\to 6\\mathrm{CO_2} + 6\\mathrm{H_2O}$$","mcqOptions":[{"text":"$$\\mathrm{C_6H_{12}O_6} + 6\\mathrm{O_2} \\to 6\\mathrm{CO_2} + 6\\mathrm{H_2O}$$","correct":true,"explanation":"Complete aerobic oxidation of one glucose molecule consumes six oxygen molecules and produces six carbon dioxide and six water molecules, conserving all carbon, hydrogen and oxygen atoms."},{"text":"$$\\mathrm{C_6H_{12}O_6} + 3\\mathrm{O_2} \\to 6\\mathrm{CO_2} + 6\\mathrm{H_2O}$$","correct":false,"explanation":"Using three oxygen molecules leaves the oxygen atoms unbalanced, a common coefficient error. Complete aerobic respiration of one glucose molecule requires six oxygen molecules."},{"text":"$$\\mathrm{C_6H_{12}O_6} + 6\\mathrm{CO_2} \\to 6\\mathrm{O_2} + 6\\mathrm{H_2O}$$","correct":false,"explanation":"This incorrectly treats carbon dioxide as a reactant and oxygen as a product, confusing respiration with aspects of photosynthesis. Aerobic respiration consumes oxygen and releases carbon dioxide."},{"text":"$$\\mathrm{C_6H_{12}O_6} + 6\\mathrm{O_2} \\to 6\\mathrm{CO_2} + 12\\mathrm{H_2O}$$","correct":false,"explanation":"Producing twelve water molecules doubles the hydrogen products and makes the equation unbalanced. One glucose molecule produces six water molecules during complete aerobic respiration."}]},{"id":"eea8a936-235b-4fa9-a54f-95d40b299907","cardType":"cloze","points":null,"front":"Carbohydrate and protein each provide about [ ]; lipid provides about [ ].","back":"Carbohydrate and protein each provide about 17 kJ g^-1; lipid provides about 39 kJ g^-1.","mcqOptions":[{"text":"Carbohydrate and protein each provide about 17 kJ g^-1; lipid provides about 39 kJ g^-1.","correct":true,"explanation":"Carbohydrate and protein release approximately 17 kJ per gram, whereas the more highly reduced structure of lipids allows them to release approximately 39 kJ per gram."},{"text":"Carbohydrate and protein each provide about 17 kJ g^-1; lipid provides about 17 kJ g^-1.","correct":false,"explanation":"This treats lipid as having the same energy density as carbohydrate and protein. Lipid is more reduced and provides about 39 kJ g⁻¹, while the other two provide about 17 kJ g⁻¹."},{"text":"Carbohydrate and protein each provide about 39 kJ g^-1; lipid provides about 39 kJ g^-1.","correct":false,"explanation":"This incorrectly assigns the energy density of lipid to carbohydrate and protein. Carbohydrate and protein provide about 17 kJ g⁻¹, while lipid provides about 39 kJ g⁻¹."},{"text":"Carbohydrate and protein each provide about 39 kJ g^-1; lipid provides about 17 kJ g^-1.","correct":false,"explanation":"The two energy densities have been reversed. Carbohydrate and protein provide about 17 kJ g⁻¹, whereas lipid has the higher value of approximately 39 kJ g⁻¹."}]},{"id":"cd47cfa8-2dda-4bf4-bfe3-62b4eebf23a6","cardType":"basic","points":2,"front":"Why do lipids contain more energy per gram than carbohydrates?","back":"They are more reduced, with more C-H bonds oxidised.","mcqOptions":[{"text":"They are more reduced, with more C-H bonds oxidised.","correct":true,"explanation":"Lipids contain proportionally more C-H bonds and less oxygen than carbohydrates. Oxidising these bonds transfers more electrons and releases more energy per gram."},{"text":"They are more oxidised, with fewer C-H bonds available.","correct":false,"explanation":"Being more oxidised means that many energy-rich bonds have already reacted with oxygen. Lipids are more reduced, so oxidation of their numerous C-H bonds releases more energy."},{"text":"They contain more oxygen, allowing more ATP to form.","correct":false,"explanation":"Lipids generally contain less oxygen than carbohydrates, not more. Their greater energy density results from being more reduced and containing more C-H bonds that can be oxidised."},{"text":"They are more polar, with more O-H bonds oxidised.","correct":false,"explanation":"O-H bonds do not explain the greater energy density of lipids. Lipids are less polar and more reduced, with numerous C-H bonds whose oxidation releases energy."}]},{"id":"69230e7f-7d78-4759-a752-6c46da57fa76","cardType":"cloze","points":null,"front":"In food calorimetry, energy transferred to water is estimated by [ ]; for water, $c$ is [ ].","back":"In food calorimetry, energy transferred to water is estimated by $E = mc\\Delta T$; for water, $c$ is 4.18 J g^-1 °C^-1.","mcqOptions":[{"text":"In food calorimetry, energy transferred to water is estimated by $E = mc\\Delta T$; for water, $c$ is 4.18 J g^-1 °C^-1.","correct":true,"explanation":"The energy transferred is the water’s mass multiplied by its specific heat capacity and temperature change. Water’s specific heat capacity is 4.18 J g⁻¹ °C⁻¹."},{"text":"In food calorimetry, energy transferred to water is estimated by $E = \\dfrac{mc}{\\Delta T}$; for water, $c$ is 4.18 J g^-1 °C^-1.","correct":false,"explanation":"Temperature change must multiply mass and specific heat capacity, not divide them. The correct relationship is E = mcΔT, using 4.18 J g⁻¹ °C⁻¹ for water."},{"text":"In food calorimetry, energy transferred to water is estimated by $E = mc\\Delta T$; for water, $c$ is 4180 J g^-1 °C^-1.","correct":false,"explanation":"This confuses grams with kilograms and makes the stated value 1000 times too large. With mass measured in grams, water’s specific heat capacity is 4.18 J g⁻¹ °C⁻¹."},{"text":"In food calorimetry, energy transferred to water is estimated by $E = \\dfrac{mc}{\\Delta T}$; for water, $c$ is 4180 J g^-1 °C^-1.","correct":false,"explanation":"Both the inverse temperature relationship and the heat-capacity value are wrong. Energy equals mcΔT, and water’s specific heat capacity is 4.18 J g⁻¹ °C⁻¹."}]},{"id":"688f8cc5-3a5f-44fa-85e1-cc2975493499","cardType":"cloze","points":null,"front":"Energy balance = [ ] - [ ].","back":"Energy balance = energy intake - energy expenditure.","mcqOptions":[{"text":"Energy balance = energy intake - energy expenditure.","correct":true,"explanation":"Energy balance compares chemical energy obtained from food with total energy used by the body. Subtracting expenditure from intake shows whether energy stores increase or decrease."},{"text":"Energy balance = energy expenditure - energy intake.","correct":false,"explanation":"This reversed subtraction gives the negative of the conventional energy balance. Energy balance is energy intake minus energy expenditure, so a positive result indicates surplus energy."},{"text":"Energy balance = energy storage - energy expenditure.","correct":false,"explanation":"Energy storage is the consequence of a positive balance, not the input used to calculate it. The calculation subtracts energy expenditure from energy intake."},{"text":"Energy balance = energy intake - energy absorbed.","correct":false,"explanation":"Energy absorbed is not normally subtracted from intake to define energy balance. The standard relationship compares energy intake with energy expenditure by subtracting expenditure from intake."}]},{"id":"5ea108a7-b6ae-403c-a235-61d2d1e10add","cardType":"basic","points":2,"front":"What happens after long-term positive energy balance?","back":"Surplus is stored mainly as triglycerides in adipose tissue.","mcqOptions":[{"text":"Surplus is stored mainly as triglycerides in adipose tissue.","correct":true,"explanation":"Persistent intake above expenditure creates an energy surplus. Although some carbohydrate is stored as glycogen, most long-term surplus is converted into triglycerides and stored in adipose tissue."},{"text":"Surplus is stored mainly as glycogen in skeletal muscle.","correct":false,"explanation":"Glycogen stores are limited and mainly support short-term energy needs. In a long-term positive energy balance, most surplus is stored as triglycerides in adipose tissue."},{"text":"Surplus is stored mainly as protein in skeletal muscle.","correct":false,"explanation":"The body does not use muscle protein as its principal long-term energy store. Sustained surplus energy is stored mainly as triglycerides within adipose tissue."},{"text":"Surplus is stored mainly as glucose in the bloodstream.","correct":false,"explanation":"Blood glucose concentration is tightly regulated and cannot accommodate a long-term energy surplus. Excess energy is instead stored mainly as triglycerides in adipose tissue."}]},{"id":"ec653b9a-09b7-4219-8c6f-bde4c4006992","cardType":"basic","points":1,"front":"How do you calculate BMI?","back":"$\\mathrm{BMI}=\\dfrac{\\text{mass in kg}}{(\\text{height in m})^2}$","mcqOptions":[{"text":"$\\mathrm{BMI}=\\dfrac{\\text{mass in kg}}{(\\text{height in m})^2}$","correct":true,"explanation":"BMI adjusts body mass for height by dividing mass in kilograms by the square of height in metres. Its resulting unit is kg m⁻²."},{"text":"$\\mathrm{BMI}=\\dfrac{\\text{mass in kg}}{\\text{height in m}}$","correct":false,"explanation":"Failing to square height is the standard BMI calculation slip. BMI divides mass in kilograms by height in metres squared, not by height alone."},{"text":"$\\mathrm{BMI}=\\dfrac{(\\text{height in m})^2}{\\text{mass in kg}}$","correct":false,"explanation":"This inverts the BMI ratio, putting squared height in the numerator. BMI is calculated by dividing mass in kilograms by the square of height in metres."},{"text":"$\\mathrm{BMI}=\\dfrac{(\\text{mass in kg})^2}{\\text{height in m}}$","correct":false,"explanation":"Squaring mass instead of height produces the wrong dimensions and greatly inflates the result. Only height is squared in the BMI calculation."}]},{"id":"89a468b6-2110-4848-a713-e4f5389fe842","cardType":"basic","points":1,"front":"Which adult BMI category is $28.4\\ \\mathrm{kg\\ m^{-2}}$?","back":"Overweight.","mcqOptions":[{"text":"Overweight.","correct":true,"explanation":"For adults, a BMI from 25.0 to 29.9 kg m⁻² is classified as overweight. A value of 28.4 therefore lies within that category."},{"text":"Healthy weight.","correct":false,"explanation":"The healthy adult range is generally 18.5 to 24.9 kg m⁻². A BMI of 28.4 exceeds this range and is classified as overweight."},{"text":"Obese.","correct":false,"explanation":"Adult obesity generally begins at a BMI of 30.0 kg m⁻². A value of 28.4 is below that threshold and is classified as overweight."},{"text":"Underweight.","correct":false,"explanation":"Underweight refers to an adult BMI below 18.5 kg m⁻². A value of 28.4 is substantially higher and falls within the overweight range."}]},{"id":"71eb6563-96ad-4382-9e41-3e9643414593","cardType":"basic","points":2,"front":"Why can BMI misclassify some muscular people?","back":"It does not directly measure body fat.","mcqOptions":[{"text":"It does not directly measure body fat.","correct":true,"explanation":"BMI uses only mass and height, so it cannot distinguish muscle from fat. A muscular person may therefore have a high BMI despite a relatively low body-fat level."},{"text":"It directly measures body fat percentage.","correct":false,"explanation":"BMI does not directly measure body-fat percentage; it estimates weight status from mass and height. This inability to distinguish fat from muscle causes muscular people to be misclassified."},{"text":"It excludes body mass from the calculation.","correct":false,"explanation":"BMI includes body mass in its numerator, so mass is not excluded. The limitation is that total mass does not reveal how much consists of body fat."},{"text":"It uses waist circumference instead of mass.","correct":false,"explanation":"BMI is calculated using mass and height, not waist circumference. Muscular people may be misclassified because BMI does not directly determine their proportion of body fat."}]},{"id":"25b5ec04-d76a-4464-9767-42b0f03635ed","cardType":"basic","points":2,"front":"Why is saying 'carbohydrate intake alone causes cardiovascular disease' oversimplified?","back":"Risk depends on overall energy balance, lifestyle and other factors.","mcqOptions":[{"text":"Risk depends on overall energy balance, lifestyle and other factors.","correct":true,"explanation":"Cardiovascular disease has multiple interacting risk factors. Carbohydrate intake contributes within the context of total energy intake, energy expenditure, diet composition, smoking, activity and genetics."},{"text":"Risk depends on carbohydrate intake alone, regardless of lifestyle and other factors.","correct":false,"explanation":"Treating carbohydrate intake as the sole determinant repeats the oversimplification. Risk actually depends on overall energy balance, lifestyle and other interacting factors, not carbohydrate consumption in isolation."},{"text":"Risk depends on fat intake alone, regardless of energy balance and other factors.","correct":false,"explanation":"Replacing carbohydrate with fat as the only cause is another single-nutrient misconception. Cardiovascular risk depends on overall energy balance, lifestyle and numerous dietary and non-dietary factors."},{"text":"Risk depends on genetic inheritance alone, rather than energy balance or lifestyle.","correct":false,"explanation":"Genetic predisposition can affect cardiovascular risk, but it does not act alone. Overall energy balance, lifestyle, diet and other environmental factors also contribute to disease risk."}]}]}],"examCountdown":{"examDate":"2027-06-07","paperLabel":"Paper 1"},"heading":"Carbohydrates and energy balance","title":"Carbohydrates and energy balance Flashcards","topbar":{"backHref":"/a-level/biology/edexcel/a/flashcards"},"topicSidebar":"$L38"}]}],"topicId":"03da5bdd-0dc4-5de6-bc43-c157adb705c1","walled":"$L39"}],"$L3a","$L3b"]