Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

GCSE AQA Biology > B3 Digestive System > Flashcards

B3 Digestive System Flashcards

You may prefer our related Brainscape-certified flashcards:
GCSE Religious Studies - Edexcel Route A flashcards GCSE Religious Studies - Eduqas Route A flashcards AP® Biology flashcards GCSE Geography - AQA flashcards Biology 101 flashcards GCSE Religious Studies - Edexcel Route B flashcards GCSE Religious Studies - Eduqas Route B flashcards
1
Q

Tissue

A

A group of cells with similar structures and functions working together

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Organs

A

Collections of tissues performing specific functions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Organ system

A

Group of organs working together to form organisms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Muscular tissue: function

A

Able to contract to bring about movement

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Glandular tissue: function

A

Able to produce and release substances such as enzymes and hormones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Epithelial tissue: function

A

Covers the outside of the body and internal organs - protective layer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is digestion?

A

Large food molecules are broken down into smaller ones which can be absorbed into the bloodstream
- Starch -> Glucose
- Proteins -> Amino Acids
- Lipids -> Fatty Acids and Glycerol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the organs in the digestive system? (in order)

A
  • Mouth
  • Oesophagus
  • Stomach
  • Small Intestine
  • Large Intestine
  • Anus
    Food does not go through here but is still part of the digestive system
  • Liver
  • Pancreas
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What happens in the mouth?

A

Food is chewed by teeth and mixed with saliva

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How is the mouth adapted for absorption?

A

Food is broken down into smaller pieces by teeth and enzymes in saliva start to break down starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What happens in the oesophagus?

A

Food is pushed down into the stomach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How is the oesophagus adapted for absorption?

A

Stretchy and muscular -> pushes food down even when you’re upside down - Peristalsis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What happens in the stomach?

A

Food is churned with acids and enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How is the stomach adapted for absorption

A
  • Acids kill bacteria -> Walls protected by mucus
  • Enzymes break food into smaller pieces
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What happens in the small intestines?

A
  • Enzymes finish breaking down most food
  • Food is absorbed through the walls into the bloodstream
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How are the small intestines adapted for absorption?

A

Villi on the wall gives it a large surface area -> faster rate of diffusion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What happens in the large intestines?

A

Water is absorbed from undigested food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

How are the large intestines adapted for absorption?

A

Contains millions of bacteria which break down undigested food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What happens in the anus?

A

Waste gets excreted

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

How is the anus adapted for absorption?

A

You can control the muscles which open and close it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What happens in the liver?

A

Bile is produced which:
- Neutralises food exiting the stomach (acidic)
- Break down fat into smaller pieces to increase surface area for lipase to work

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What do carbohydrates contain?

A

Carbon, hydrogen, oxygen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are simple carbohydrates?

A

Contains one or two sugar units -> glucose (1) or sucrose (2)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are complex carbohydrates?

A

Long chains of simple sugars bonded together like starch or cellulose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Where can carbohydrates mainly be found?

A

Bread, potatoes, rice, and pasta

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What is glucose used for?

A

Cellular respiration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What are lipids?

A

It is an energy store in the form of solid fats or liquid oil

28
Q

What do lipids contain?

A

Carbon, hydrogen, oxygen. They are insoluble in water

29
Q

Lipids in the nervous system and cell membrane

A

They are important because they act as hormones

30
Q

What are lipids made out of?

A

3 fatty acids joined to a glycerol

31
Q

Where can lipids be mainly found?

A

Olive oil and corn oil, butter, cream, and cheese

32
Q

What do proteins contain?

A

Carbon, hydrogen, oxygen, nitrogen

33
Q

Where can proteins mainly be found?

A

Meat, fish, pulses, and cheese

34
Q

What are proteins made of?

A

Long chains of amino acids. Different amino acids give them different functions.

35
Q

What is a polymer?

A

Large molecule made of smaller molecules joined together. The smaller molecules are called monomers.

36
Q

What reagent is used to test for glucose?

A

Benedict solution

37
Q

What reagent is used to test for protein?

A

Biuret solution

38
Q

What reagent is used to test for lipids?

A

Ethanol

39
Q

What reagent is used to test for starch?

A

Iodine

40
Q

How do you test for protein?

A

Add biuret to food sample. If positive, the colour will turn purple

41
Q

How do you test for lipids?

A

Add ethanol to food sample. If positive, the colour will turn milky white (no lipids = clear solution)

42
Q

How do you test for glucose?

A

Add benedict to food sample. Place in a beaker of hot water. If positive, the colour will turn: Blue -> Green -> Yellow -> Orange -> Brick Red (intensity)

43
Q

How do you test for starch?

A

Add few drops of iodine to food sample. If positive, the colour will turn from orange to blue or black

44
Q

How are proteins used in our bodies?

A

They act as:
- Structures like muscles and tendons
- Hormones such as insulin
- Antibodies which destroy pathogens
- Catalysts in the form of enzymes

45
Q

Where and what are proteins made from?

A

Made in the ribosomes. Made of amino acids

46
Q

What is a catalyst?

A

A chemical which speeds up a reaction. They are never used up and can be reused

47
Q

What are enzymes and what are they made up of?

A

Biological catalysts which speed up reactions in the body. They are large arrangements of proteins with a specific shape and active site.

48
Q

What do enzymes do to a reaction?

A

Speeds up a reaction but it does not get involved with the reaction.

49
Q

What can enzymes do? (not as a catalyst)

A
  • Build larger molecules from smaller ones
  • Changing one molecule into another
  • Breaking down larger molecules into smaller ones
50
Q

Why are enzymes specific?

A

They have different shapes and active sites. The shape of an active site is complementary to the shape of its specific substance.

51
Q

Why do we need enzymes in digestion?

A

To break down molecules in our food so they can be absorbed into our bloodstream through diffusion

52
Q

How does a reaction start to take place?

A

When the reactants collide with enough energy to start the reaction

53
Q

How can the rate of reaction increase?

A
  • Increase temperature/pressure
  • Increase surface area of reactants
  • Increase concentration of reactants
  • Add a catalyst
54
Q

What are the factors affecting enzymes?

A

Temperature and pH scale

55
Q

Enzymes in relation with temperature

A

As the temperature increases, the enzymes work faster. Once past the optimum temperature, they become denatured. At colder temperatures, they work slower but don’t denature

56
Q

What happens to the rate of reaction when the temperature of an enzyme reaches too high?

A

Shape changes from the temperature -> becomes denatured

57
Q

What does it mean for enzymes to become denatured?

A

Their shape is changed due to temperature or pH level, therefore they can no longer catalyse reactions.

58
Q

Enzymes in relation with pH level

A

Each has their own pH tolerance. At a too high or low pH level from optimum causes them to denature

59
Q

What does bile do?

A
  • Neutralise the stomach acid as food leaves the stomach
  • Emulsifies fat to form droplets that increase surface area
60
Q

Where is bile produced and stored?

A

Made in the liver. Stored in the gallbladder

61
Q

What does the pancreas do?

A

Releases enzymes into the small intestines

62
Q

Where is amylase produced?

A
  • Salivary Glands
  • Pancreas
63
Q

Where is amylase used?

A
  • Mouth
  • Small Intestines
64
Q

Where is protease produced?

A
  • Stomach
  • Pancreas
  • Small Intestines
65
Q

Where is protease used?

A
  • Stomach
  • Small Intestines
66
Q

Where is lipase produced?

A
  • Pancreas
  • Small Intestines
67
Q

Where is lipase used?

A

Small intestines

GCSE AQA Biology (18 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions