2 c Biological molecules Flashcards

1
Q

What is used to test for protein
a Biuret reagent
b Benedicts solutions
c Iodine test
d Ethanol test

A

A Biuret reagent

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2
Q

Describe the method for test for the presence of reducing sugars in seeds

A

-Crush the seeds to release the sugar
-Add Benedict’s solution and heat
-Brick red colours

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3
Q

The same was repeated with milk A. There was no change in the pH. Explain why

A

-Does not contain much fat
-Fatty acids were not produced
-As there was no substrate

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4
Q

State one safety precaution that should be take when testing for reducing sugars

A

Wear safety goggles

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5
Q

A students test for fat in two types of milks. Milk B and a lipase were added to a beaker, the mixture changed form pH 7 to pH 5. Explain why

A

-Lipase digest the fat
-Forming fatty acids
-Which are acidic

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6
Q

Lipase had been boiled and left to cool. A sample of milk B has been added to it. Explain why the pH didnt change

A

-The temperature was above the optimum
-The enzyme denatures
-Acitve site changes shape
-Cannot bind with the substrate

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7
Q

Which food group is digested by a protease enzyme

A

Proteins

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8
Q

Explain the advantage of mashing the food before adding the enzyme

A

-Increase in surface area
-Trypsin will break down more protein

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9
Q

Describe 3 features of a bacterial cell

A

-No nucleus
-Cell wall
-Flagellum
-Ribosomes
-No mitochondria

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10
Q

Plant cells can produce glucose. Suggest why yeast cannot

A

-Doesnt have chloroplast, cant photosynthesise

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11
Q

Describe the functions of white blood cells

A

-Part of the immune system
-Antibody production

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12
Q

Explain the benefit of the plant having root hair cells

A

-Increase in the surface area
-For absorption of more minerals

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12
Q

The salt solution outside the cell has a higher concentration than the solution inside the cell. Explain why the cytoplasm shrinks away from the sides of the cell.

A

-Water moved out of the cell
-Via osmoisis

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12
Q

Onion cells have been stained. Give one reason why

A

To make the cells more visible

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13
Q

Explain why phenolphthalein turns colourless when lipase breaks down the lipids in the milk

A

-Fatty acids are formed when the lipids are broken down by lipase
-Fatty acids are acidic

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14
Q

Explain why the activity of lipase changes above 40ºC

A

-temperature above 40ºC causes changes to the shape of the acitve site
-The enzyme denatures

14
Q

Devise a method to find the optimum pH of an enzyme that breaks down starch

A

-Mix enzyme and starch and pH solution
-Use iodine for starch test
-Blue-black means its present
-Control of concentration, volume, temperature
-Repeat using different pH solutions

15
Q

Give a method of measuring light intensity

A

Use light meter

16
Q

Explain how leaves are adapted for photosynthesis

A

-Leaves have chlorophyll
-To absorb light
-Light is needed for photosynthesis

-Leaves have a large surface area
-To absorb more light
-Its needed for photosynthesis

-Leaves are thin
-So carbon dioxide diffuses quickly
-CO2 is needed for photosynthesis

-Leaves have stomata
-To absorb CO2
-Its needed for photosynthesis

-Leaves have xylem
-Which supplies water
-Water is needed for photosynthesis

17
Q

Adult cells could be reprogrammed to become cells with properties of embryonic stem cells. Describe the benefits of it

A

-Have the potential to produce any cell type
-No need to use embryonic stem cells
-Less chance of patient rejecting the cells
-Used to treat conditions which are incurable

17
Q

Food is moved through the digestive system by
a diffusion
b digestion
c peristalsis
d active transport

A

Peristalsis

18
Q

State two roles of bile in digestion

A

-Neutralisation of stomach acid
-Emulsification, breakdown of fats

19
Q

Describe the roles of the enzymes involved in digestion

A

-Names of enzymes
-Their function
-Breakdown of of large insoluble molecules
-For absorption
-Catalyst
-Speeds up reactions
-Active sites binding to the substrate
-Fe. Proteins into amino acids

19
Q

Explain how the structure of the villi allows efficient absorption in the small intestine

A

-Large surface area
-Thin walls
-Fast diffusion
-Great blood supply
-Maintains diffusion gradient
-Small diffusion distance

20
Q

Explain how boiling the enzyme stops the protein being digested

A

-Enzyme is denatures
-Active site changes shape
-Substrate wont fit into the active site