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B1-key concepts Flashcards

1
Q

eukaryotic

A

complex cells
plant and animal cells
eukaryotic organims made up of eukaryotic cells

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2
Q

prokaryote

A

a single celled organism

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3
Q

what do animal cells have in them

A

nuclues-genetic material
cytoplasm-chemical reaction happens-contains enzymes
cell membrane-holds cell tgther-controls wat goes in and out
mitochondria-reactions for respiration take plsce
ribosomes-translation genetic material-synthesis of protien

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4
Q

what do plant cells have in them

A

cell wall-made of cellulose-supports cell
large vacuole-contains cell sap-maintains internal pressure
chloroplast-photosynthesis-contains chlorophyll

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5
Q

what do bacteria cells have

A

chromosomal dna-long circular chromosome-controlls cells activities and replication-floats free
ribosomes
cell membrane
plasmid dna-small loops extra dna-contains genes for drug resistance-passed between bacteria
flagellum-make bacterium mofe-move bacteria away from harmful eg toxins- move bacteria to beneficial things eg nutrients

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6
Q

specialised cells

A

cells adapted to their function

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7
Q

what are egg and sperm cells specallised for

A

reproduction

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8
Q

what happens in sexual reproduction

A

nuclues of egg and sperm cell fuses to make fertilsed egg which develps embroyo

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9
Q

chromosones in egg and sperm cell

A

only contain half- haploid
so when they combine they have right number of chromosomes

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10
Q

main function of egg

A

carry femal dna and nourish the developing embryo in early stages

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11
Q

3 adaptations of egg cell

A

-contains nutrients in cytoplasm to feed embryo
-haploid nucleus
-after fertalisation membrane changes structure so sperm cant get in. make sure offspring end up w right amount of dna

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12
Q

function of sperm cell

A

transport male dna to females egg

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13
Q

4 adaptations of sperm cell

A

-long tail to swim to egg
-lots mitochondria in middle section->provides energy to swim
-acrosome that stores enzymesneeded to digest way thru membrane
-haploid nuclues

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14
Q

epithelial cells

A

line surface of organs

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15
Q

main function of ciliated epithelial cells

A

move substances
cillia beat ti move substances in one direction along surface of tissue
eg. lining of airways hv ciliated epithal cells to help mucus move up throat so it can be swallowed n not reach lungs

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16
Q

resolution

A

how well microscope distinguishes between 2 points close together

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17
Q

light microscopes

A

passing light through specimen

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18
Q

electron microscope

A

electrons rather than light
higher magnification and resolution
smaller things in more detail

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19
Q

light microscope pratical

A

1)thin slice of specimen
2)pipette of water on slide in middle
3)stain specimen
4)cover slip on specimen and put on slide w no air bubbles
5)select lowesy powered objective lens
6)use coatse adjustment knob
7) adjust focus w fine adjustment knob

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20
Q

total magnification

A

eyeliece lens magnification x objevtive lens magnification

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21
Q

magnification

A

image over real size
I AM

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22
Q
A
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23
Q

enzymes

A

catalysts produced by living things

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24
Q

enzymes work ss

A

biological catalysts

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25
enzymes reduce the need
dor high temperatures
26
enzymes speed up
usedul chemical reactions in the body
27
substrate
molecule changed in reaction
28
active site
part that joins to subtrate to catalyse the reaction
29
lock and key
if the enzyme doesnt fit then reaction wont be catalysed
30
temp and enzyme
changing temp means changes rate of enzyme catalys reaction high temp increases rate at first to hot means bonds holding enzyme together breaks active site change shap=sub dont fit enzyme denatures
31
ph and eznyme
to hugh or low ph interferes w bonds holding enzyme tgther optimum ph normally 7
32
substrate concebtration and enzymes
high sc faster rate bv more likely enzyme will react w sunstrate molecule then active sites ate full so cant react anymore making ni diff
33
investigate ph on enzyme pratical
1.drop of idodine in every spotting tile 2.bunsen burner on heatproof maye and a tripod and guaze over bb 3.put beaker of water ontop n heat till 35degrees. 4.siringe 3cm2 amalyse solution and 1cm2 of buffer solution w ph5 to boiling tube 5.boiling tube in water an wait 5 mins 6.add 3cm2 starch solution in boliing tube 7.mix and start top clock 8.take samples from boiking tube until it turns browny orange bc thats when starvh not present 9.repeat w diff ph values
34
comtrol bariables for enzyme ph test
concentration and bolume of amalyse solution
35
rate
1000/time
36
what do digestive enzymes do
break big molecules in the food that we wat down so they can pass thru walls of our digestive system so they can be asorbed by bloodstream n pass into cells n used by body
37
what do plants store enegry in
form of starch
38
carbohydrates eg amalyse breaks down into
simple sugurs eg starch
39
what do protesses convert protein into
amino acids
40
what do lipases converg lipids into
glycerol and fatty acids
41
how do carbohydrates synthesise
joining with simple sugars
42
glycogen synthase
joings together chains of gkucose to make glycogen
43
how are protiens made
joining amino acids tigether
44
how to test for sugars
benedict tes
45
benedict
1.add benedict reagent(blue) to the sample and heay it in water bath set at 75 degrees 2.if test positive itll form coloured previpitates -the higher concentration of reducing sugars the further the colour precipitate changes blue->green->yellow->orange->brickred
46
starch test
1.add idodine solution to sample starch present=blue black colour starch not present=stays browny orange bc thats
47
what is test for lipids
emlusion test
48
emlusion test
1.shake substance w eyhanol until it dissolves 2.pour it in water lipids=precipitate out of liquid and show up as a milky emlusion more lipid there is yhe more noticable the milky colour will be
49
test for protiens
biuret test
50
buiret test
1.add few drops of potassium hydroxide to make solution alkaline 2.add some copper(|||) sulfate(bright blue) no protien=stay blue protien=turn purple
51
food energy pratical
1.dry food that burn easy 2.weigh small amoujt of food then put on mounted needle 3.add set volume of water to boiking tube tjis meassures energy transferred when food not burnt 4.hold burning food under boiling tube till it goes out 5.relight food hold it again keep doing yhis till it catches fire 6.meassure temp of water again then do ewuation
52
energy in food equation
mass of water x temp change in wayer x 4.2
53
energy per gram of food
energy in food/mass of food
54
diffusion
movement of particles from an area of higher concentration to an area of lower concentration
55
osmosis
movement of water molecules across a partially permeable membrane from a region of higher water concentration to a region of lower water concentration
56
active transport
movement of particls avross a membrane against a concentration gradient using energy transferred during respiration
57
eg of actuce transport
nutrients taken to blood from gut so we dont starve
58
osmosis pratical
1.suvrose solutions w diff concentrations ranging pure water to vv conventrated 2.cut patotoe into same sized pieces 3.meassure mass of potat 4.put it in solution 5.leave for 40 mins 6.take it out and pat dry to remove excess water 7.weigh it and record results 8.equation
59
percentage change in mass
final mass-initial mass/initial mass x 100
60

biology (7 decks)

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