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Biology Paper One. > Organisation. > Flashcards

Organisation. Flashcards

1
Q

What are cells?

A

Are the basic building blocks that make up all living organisms.

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2
Q

Define differentiation.

A

Process by which cells become specialised for a particular jobs, differentiation occurs during the development of a multicellular organism.

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3
Q

What do specialised cells form?

A

Tissues, which form organs which form organ systems.

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4
Q

What do large multicellular organism have?

A

Different systems inside them for exchanging and transporting materials.

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5
Q

What is a tissue?

A

Group of similar cells that work together to carry out a particular function. It can include more than one type of cell.

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6
Q

In mammals what is the muscular tissue?

A

Muscular tissue = contracts to move whatever it is attatched too.cGlandular tissue = makes and secretes chemicals like enzymes and hormones.

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7
Q

In mammals what is the epithelial tissue?

A

Epithelial Tissue = covers some parts of the body eg:the inside of the gut.

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8
Q

In mammals what is the glandular tissue?

A

Glandular tissue = makes and secretes chemicals like enzymes and hormones.

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9
Q

Define the term organ.

A

A group of different tissues that work together to perform a certain function.

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10
Q

The stomach is a organ made from what tissues?

A

Muscular tissue = moves the stomach wall to churn up food. Glandular tissue = makes digestive juices to digest food. Epithelial tissue = covers the outside and inside of the stomach.

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11
Q

Define the term organ system.

A

A group of organs working together to perform a particular function.

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12
Q

What organs is the digestive system made from?

A

Glands = eg:pancreas and salivary glands that produce digestive juices. Stomach and small intestine = digests food. Liver = produces bile Small intestine = absorbs soluble food molecules Large instestine = absorbs water from undigested food leaving faeces.

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13
Q

What happens in the bodys of living things?

A

Thousands of different chemical reactions. They can be carefully controlled to get the right amount of substancs.

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14
Q

How to make a reaction happen quicker?

A

Raising the temperature. Speeds up the useful reaction but also the unwanted ones too.

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15
Q

What do living things produce that act as biological catalysts?

A

Enzymes, they reduce the need for high temperatures and we only have enzymes to speed up the useful chemical reactions in the body.

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16
Q

What is a catalyst?

A

Is a substance which increases the speed of a reaction without being changed or used up in the reaction.

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17
Q

Define the term enzyme.

A

Large proteins and all proteins are made up of chains of amino acids. These chains are folded into unique shapes, which enzymes need to do their jobs.

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18
Q

What do chemical reactions involve?

A

Things either being split apart or joined together.

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19
Q

What does every enzyme have?

A

An active site with a unique shape that fits onto the substance involved in a reaction.

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20
Q

Why do enzymes on catalyse one specific reaction?

A

For an enzyme to work the substrate has to fit into its active site. If the substrate does not match the enzyme active site, then the reaction won’t be catalysed.

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21
Q

What does the lock and key diagram show?

A

Model of enzyme action. It is simpler than how they reall work. In reality the active site changes shape as the substrate binds to it to get a tighter fit. -the induced fut.

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22
Q

What does changing temperature of enzyme reaction do?

A

Changes the rate of an enzyme catalysed reaction.

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23
Q

What happens if the temperature is too hot in a chemical reaction what happens to the enzymes?

A

A higher temperature increases the rate at first. If it gets too hot some of the bonds holding the enzym together break. This changes the enzymes active site so substrate wont fit anymore. This means it denatures.

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24
Q

What does it mean by optimum temperature?

A

Temperature the work best at.

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25
Q

How does pH affect enzymes?

A

If its too high or low the pH interferes with the bonds holdin genzyme together. This changes the shape of the acitve site and denatures the enzyme.

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26
Q

What is the optimum temperature enzymes work best at?

A

Neutral so pH 7 but not always. Eg: pepsin is an enzyme used to break down proteins in the stomach. It works best at pH 2 which means it is well suited to acidic conditions.

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27
Q

How to investigate the effect of pH on enzyme activity?

A

1= Put a drop of iodine solution on a heatproof mat and a tripod and gauze over the bunsen burner or use an electric water bath instead to control the temperature. 2= put a beaker of water on top of the tripod and heat the water until it is 35 degrees use a thermomoter to measure this. 3= Try to keep the temperature constant through the whole experiment. 4= Use a syringe to add 1cm cubed of amylase solution and 1cm cubed of buffer solution with a pH of 5 to a boling tube. 5= Using test tube holders put the tube into a beaker of water and wait for 5 minutes. 6= Next use a different syringe to add 5cm cubed of a starch solution to the boiling tube. 7= Immediately mix the contents of the boiling tube and start the clock. 8= Use continuos sampling to record how long it takes for amylase to break down all the starch. 9= to do this use a dropping pipette to add fresh sample from the boiling tube every 30 seconds and put a drop into a well. 10= when iodine solution remains browny orange, starch is no longer present. 11= Repeat whole experiment with buffer solutons of different pH values to see how pH affects the time taken for the starch to be broken down. 12= Remember to control any variables each time ie: concentration and volume of amylase solution to ensure it is a fair test and use a pH meter to accurately measure pH values.

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28
Q

What is rate a measure of?

A

How something changes over time.

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29
Q

How to calculate the rate of reaction?

A

1000/time units= s^-1

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30
Q

If an experiment meausures how much somthing has changed over time how do you calculate the rate of reaction?

A

Amount it has changed by / time taken

31
Q

What are starch proteins and fats?

A

They are big molecules.

Too bg to pass through the walls of the digestive system so digestive enzymes break these bug molecules down into smaller ones like sugars eg:glucose and mateose, amino acids, glycerol and fatty acids.

These smaller solubel molecules can pass easily through the walls of the digestive system, alloing them to be absorbed into the bloodstream.

32
Q

What is amylase?

A

Carbohydrases, and breaks down into starch

33
Q

How is maltose and other sugars like dextrins made?

A

Starch - amylase enzyme - maltose and othe sugars like dextrins

34
Q

Where is amylase made?

A

1= salivary glands

2= the pancreas

3= the small intestine

35
Q

What is starch?

A

A carbohydrate

36
Q

What does a protease do?

A

Converts proteins into amino acids

37
Q

What do you need to add to protein to give amino acids?

A

Protease enzymes

38
Q

Where are proteases made?

A

1= the stomach it is called pepsin here

2= the pancreas

3= the small intestine

39
Q

What does lipases do?

A

Converts lipids into glycerols and fatty acids

40
Q

Lipids and what gives gylcerol and fatty acids?

A

Lipase enzymes

41
Q

Where is lipase made?

A

The pancrease

Small intestine

42
Q

What does the body do with the products of digestion?

A

Makes good use of it

Can be used to make new carbohydrates proteins and lipids or some of the glucose is used in respiration

43
Q

Where is bile produced?

A

In the liver.

It is stored in the gall bladder before it is released into the small intestine.

44
Q

What kind of acid is in the stomach?

A

Hydrochloric acid

Makes the pH too acidic for enzymes in the small intestine to funciton.

45
Q

What pH is bile?

A

Alkaline, it neutralises the acid and makes conditions alkaline the enzymes in the small intestine works best in these conditions.

46
Q

What is the funciton of bile?

A

It emulsifies fat and breaks fat into tiny droplets giving it a much bigger surface area of fat for enzyme lipase to work on which makes digestion faster.

47
Q

What are enzymes used in the digestive system produced by?

A

Specialised cells in glands and in the gut lining.

48
Q

What do different enzymes catalyse?

A

The breakdown of different food molecules.

49
Q

What do salivary glands do in the digestive systme?

A

Produce amylase enzymes in the saliva

50
Q

What is the gullet also known as?

A

The oesophagus

51
Q

What does the liver do in the digestive system?

A

Where bile is produced

Bile neutralises stomach acid and emulsifies fat.

52
Q

What does the gall bladder to in the digestive system?

A

Where bile is stored before released into the small intestine.

53
Q

What is the job of the large intestine in the digestive system.

A

Where excess water is absorbed from the food.

54
Q

What is the job of the stomach in the digestive system?

A

Pummels food with its muscular walls.

Produces the proteas enzyme called pepsin.

Produces hydrochloric acid for two reasons to kill bacteria and give the right pH for the protease enzyme to work (pH2 acidic)

55
Q

What is the job of the small intestine in the digestive system?

A

Produces protease amylase and lipase enzymes to complete digestion.

Also it is where the digested food is absorbed out of the digestive system into the blood.

56
Q

What does pancreas do in the digestive system?

A

Produces protease, amylase, and lipase enzymes

Releases these into the small intestine.

57
Q

What does the rectum do in the digestive system?

A

Where the faeces made up of mainly indgestible food are stored until the leave through the anus

58
Q

How to prepare a food sample?

A

Get a piece of food and break it up using a pestle and mortar

Transfer the ground up food to a beaker and add some distilled water.

Give the mixture a good stir with a glass rod to disolve some of the food.

Filter the solution using a funnel lined with filter paper to get rid of the solid bits of food.

59
Q

What food are sugar found in?

A

Biscuits, cereal, bread

60
Q

Name the two type of sugars.

A

Reducing and non reducing

61
Q

What does the Benedicts test test for?

A

Reducing sugars in food

62
Q

How to carry out the benedicts food test?

A

Prepare a food sample and transfer 5cm cubed to a test tube

Prepare a water bath so that it is set to 75 degress

Add some benedicts solution to test tube about 20 drops with a pipette

place test tube in the water bath using a test tube holder and leave it in there for 5 minutes

Make sure the tube is poining away from you

If the food sample contains reducing sugar. The solution in the test tube will change from blue colour to green yellow or brick red it depenss on how much sugar is in it

63
Q

How to use iodine solution to test for starch?

A

Food like pasta rice and potatoes contain lots of starch.

Make a food sample and transfer 5cm cubed of your sample to a test tube

Then add a few drops of iodine solution and gently shake the tube to mix the contents.

If sample contains starch colour of solution will change from browny orange to black or black blue

64
Q

What is the biuret test for?

A

To see if a food contains protein

Meat and cheese are protein rich so good for using in this test

65
Q

How to carry the biuret test?

A

Prepare a sample of your food and transfer 2cm cubed of sample to test tube

Add 2cm cubed of biuret solution to sample and mix contents of tube by shaking it.

If food contians protein solution will change from blue to purple if none is present it remains blue

66
Q

Where are lipids found?

A

Olive oil margarine and milk

67
Q

How to test for the prescence of lipids

A

Use Sudan III stain solution

Prepare sample of food you dont need ot filter it

Transfer 5cm cubed into a test tube

Use a pipette to add 3 drops of sudan III stain solution to the test tube and gently shake

Sudan III stain solution stains lipids.

If sample contians lipids mixture will separate out into 2 layers.

Top layer bright red

If no lipids present then no seperate red layer will form at top of liquid

68
Q

What is the thorax?

A

Top half of your body.

Separated from the lower part of your body by the diaphragm.

69
Q

What are lungs like?

A

Big pink sponges and are protected by a rib cage.

Surrounded by plural membranes

70
Q

Where does the air that you breathe in go?

A

Goes through the trachea

This splits into two tubes called the bronchi each one is a bronchus, one going to each lung.

Bronchi split into progressively smaller tubes called bronchioles

Bronchioles end at smaller bags called alveoli where gas exchange takes place

71
Q

What does the lungs contain?

A

Millions of little air sacs called alveoli surrounded by a network of blood capiliaries. This is where gas exchange happens

72
Q

How does gas exchange happen in the alveolis?

A

1= blood passing next to alveoli has returned to the lungs from the rest of the body so contains lots of co2 and little oxygen.

2= oxygen diffuses out of alveolus at a high concentration into the blood at low concentration.

3= Carbon dioxide diffuses out of blood from a high concentration into alveolus at a low concentration to be breathed out.

4= When blood reahces body cells oxygen is released from red blood cells where there is a high concentration and diffuses into body cells at a low concentration.

5= At same time carbon dioxide diffuses out of body cells where there is a high concentration, into blood where there is a low concentration.

6= it is then carried back to the lungs.

73
Q

How to calculate the breathing rate?

A

number of breaths / number of minutes

74
Q
A

Biology Paper One. (4 decks)

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