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Kahoot biomoléculas e alimentação

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Kahoot biomoléculas e alimentação

  1. 1. Margarida Barbosa Teixeira KAHOOT BIOMOLÉCULAS ALIMENTAÇÃO
  2. 2. 2 Biomoléculas e Alimentação  Análise de um filme e realização de um Kahoot (ferramenta TIC de ensino aprendizagem) em inglês, no âmbito do estudo das biomoléculas e alimentação.  Aula desenvolvida cooperativamente pelas docentes de física e química, inglês e biologia e geologia, no âmbito dos projetos: • KA1 - "+ Literacia: da Minha Escola Leio o Mundo"; • CLIL (Content and Language Integrated Learning); • PES (Promoção e Educação para a Saúde).  Material utilizado: • Filme https://www.youtube.com/watch?v=YO244P1e9QM • Kahoot construído com as questões e opções de resposta contidas nas páginas seguintes.
  3. 3. The chemical constituents of a cell are grouped into organic compounds and inorganic compounds, respectively… 3  Water and carbon compounds.  Minerals.  Usually formed by a molecular skeleton of oxygen, bound to hydrogen atoms.  Minerals.  Usually energy-rich macromolecules;  Water and minerals.  Minerals.  Glycerides, lipids, protids, nucleic acids and water. Organic compounds / Inorganic compounds
  4. 4. Water 4  It is an electrically non-neutral molecule.  It shows a symmetry in the distribution of positive and negative charges.  It has a slightly more positive charge on the oxygen side.  It has a slightly more negative charge on the oxygen side Water is a dipole because…
  5. 5. The bonds between the water molecules are responsible for the physical state of the water. 5 A B C  A and B - ice and liquid water respectively.  A and C - ice and water in the liquid state respectively.  A and B - liquid and gaseous water molecules respectively.  B and C - ice and water vapor respectively. Water
  6. 6. 6  The solvent power of water is not related to its polarity.  Water does not react with NaCl.  The same mass of water occupies more volume in the solid state than in the liquid.  Ice is denser than water. Water
  7. 7. Water characteristics / properties ... 7  Reduced molecular cohesion and intervention in all chemical reactions.  Dipole with high molecular cohesion.  Low boiling point and no interference in diffusion of solutes.  Reduced molecular cohesion and vital chemical constituent. Water
  8. 8. Functional groups 8  Ketone, aldehyde, acid and aldehyde.  Amine, aldehyde, carboxyl and acid.  Aldehyde, ketone, amine and carboxyl groups.  Acid, ketone, amine and carboxyl. A, B, C and D are respectively the functional groups ... A B C D
  9. 9. 9  also known as triglycerides.  quaternary compounds consisting of C, H, O and N.  produced from photosynthesis.  classified as monosaccharides, oligosaccharides, ..., based on the number of carbon atoms they have. The carbohydrates are ... Carbohydrates
  10. 10. 10 A B C D A, B, C and D, represent the structural formulas, respectively, of ...  Amino acid, hexose, pentose and monosaccharide.  Hexose, monosaccharide, ribose and deoxyribose.  Monosaccharide, ribose, pentose and deoxyribose.  Hexose, monosaccharide, deoxyribose and ribose. Carbohydrates
  11. 11. 11 A B C D A, B, C and D respectively represent the structural formulas ...  Starch, sucrose, maltose and glucose.  Fructose, maltose, starch and glucose.  Starch, glycogen, fructose and maltose.  Glycogen, fructose, glucose and cellulose. Carbohydrates
  12. 12. Carbohydrates 12 Among the most common polysaccharides there is to consider ...  Glycogen and cellulose, as constituents of cell walls, respectively, of fungi and plants.  Starch and glycogen, with energy reserve functions, cellulose and chitin, with structural functions.  Chitin and starch, with energy reserve function, respectively in animals and plants.  Starch and sucrose with energy reserve functions in plants.
  13. 13. 13 According to a decreasing degree of complexity, the protein are classified in ...  Globular proteins, polypeptides and fatty acids.  Fatty acids, peptides, linear proteins and globular proteins.  Amino acids, peptides, polypeptides and proteins.  Proteins, polypeptides, peptides and amino acids. Proteins
  14. 14. 14 There are about 20 different amino acids. They differ from each other in ...  Amine group.  Acid group.  Radical.  Number of hydrogens linked to central carbon Proteins
  15. 15. 15 A B C D Figures A, B, C and D respectively represent the formulas of ...  Dipeptide, amino acid, globular protein and linear protein.  Disaccharide, monosaccharide, secondary protein and primary protein.  Tripeptide, amino acid, tertiary protein and primary protein.  Disaccharide, fatty acid, globular protein and primary protein. Proteins
  16. 16. 16 Proteins Proteins ...  are polymers of amino acids, formed only by a polypeptide chain.  differ from one another in the type, number, and order of the amino acids that constitute them.  have an ill-defined three-dimensional conformation.  are polymers of fatty acids, formed by one or more polypeptide chains.
  17. 17. 17  are quaternary compounds consisting of C, H, O and N  are insoluble in water but insoluble in organic solvents (chloroform, ether, benzene ...).  include fats, phospholipids, waxes, cholesterol, ...  are obligatorily formed by amino acids and glycerol. The lipids ... Lipids
  18. 18. 18 Lipids  Phospholipid, unsaturated fatty acid, saturated fatty acid, and polyunsaturated fatty acid.  Polyunsaturated fatty acid, saturated fatty acid, phospholipid and unsaturated fatty acid.  Saturated fatty acid, polyunsaturated fatty acid, phospholipid and unsaturated fatty acid.  Polyunsaturated fatty acid, saturated fatty acid, unsaturated fatty acid and phospholipid. A B D C Figures A, B, C and D respectively represent ...
  19. 19. 19 Chemical bonds The glycosidic, ester and peptidic bonds are established, respectively, between ...  Amino acids, fats and monosaccharides.  Amino acids, fatty acid and glycerol and monosaccharides.  Monosaccharides, fatty acids and amino acids.  Monosaccharides, constituents of lipids and amino acids.
  20. 20. 20 A DNA nucleotide may be comprised of …  A phosphate group, a pentose and a uracil.  A phosphate group, a sugar, and a thymine.  A phosphate group, a ribose and a nitrogenous base.  A phosphate group, a deoxyribose and a uracil. Nucleic acids
  21. 21. 21 Nucleic acids The existence of a great variety of living beings is a consequence of ...  Number, type and sequence of amino acids in proteins.  Number, type and sequence of amino acids in the polynucleotide chains.  Number, type and nucleotide sequence in proteins.  Number, type and nucleotide sequence in the double polynucleotide chains..
  22. 22. 22 Among the following foods, which ones are richest, respectively, in fats, carbohydrates, and proteins?  Donut, pizza and burger.  Pizza, rice and steak.  Pizza, bread and hamburger.  Donut, donut and steak. Food
  23. 23. 23  Steak, rice and bread.  Steak, bread and steak.  Steak, rice and steak.  Rice, bread and steak. Among the following foods, which ones are richest, respectively, in fats, carbohydrates, and proteins? Food
  24. 24. 24 According to the Food Wheel we must eat, in decreasing portions, the foods of the following groups ...  Cereals,…; Fruits; Dairy products; Meat, fish....  Horticulture; Meat, fish and eggs; Dairy products; Fats.  Cereals, derivatives and tubers; Fruits; Horticulture; Meat, fish and eggs; Dairy products.  Fruits; Cereals, derivatives and tubers; Horticulture; Dairy products. Food
  25. 25. 25 The Food Wheel is composed of 7 food groups of different sizes, which reflect the weight that each of them must have in our daily diet: •Oils and fats (2%) •Dairy products (18%) •Meat, fish and eggs (5%) •Legumes (4%) •Cereals and derivatives, and tubers (28%) •Horticulture (23%) •Fruit (20%) Food
  26. 26. 26 Food Cooked rice Cooked potato Steak grilled Banana Apple Hamb urger Pizza Milk White bread Donut Fats 0,3 0,1 6,8 0,3 0,1 10,1 10,9 3,3 3,2 22,9 Carbohy drates 28,2 20,1 0 22,8 13,6 30,3 31,2 4,8 49,1 50,8 Proteins 2,7 1,9 28,3 1,1 0,3 12,9 11,9 3,1 9,2 5,2 Water 68,4 77 64 75 85,8 44,5 43,3 88,1 36,3 19,6 https://www.yazio.com/pt/alimentos https://www.yazio.com/pt/alimentos/donut.html