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GCSE BIOLOGY > B3 Organisation and the digestive system > Flashcards

B3 Organisation and the digestive system Flashcards

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1
Q

Mouth

A

Teeth grind the food into smaller pieces. Salivary glands produce saliva containing amylase

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2
Q

Oesophagus/gullet

A

muscular tube which moves ingested food to the stomach

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3
Q

Peristalsis

A

The relaxing and contracting of the muscles

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4
Q

Stomach

A

Muscular walls pummel the food. Food is mixed with enzyme pepsin. Contains hydrochloric acid

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5
Q

Amylase

A

Helps convert starch to glucose

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6
Q

Pepsin

A

Breaks down proteins

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7
Q

Hydrochloric acid in the stomach

A

creates optimal pH 2 condition for protease enzymes and kills bacteria

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8
Q

Small intestine

A

produce protease, amylase and lipase enzymes to complete digestion. This is where the food is absorbed out of the digestive system into the blood

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9
Q

Adaptations of small intestine

A

covered in villi to increase surface area, has a good blood supply and short diffusion distances to the blood vessels

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10
Q

Large intestine

A

Where excess water is absorbed from the food

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11
Q

Liver

A

Where bile is produced

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12
Q

Function of bile

A

neutralises stomach acid and emulsifies fats

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13
Q

Emulsify

A

breaking up fat globules into smaller droplets

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14
Q

Pancreas

A

Produces protease, amylase and lipase enzymes and releases these into the small intestine

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15
Q

Rectum

A

where the faeces are stored before they pass out of the anus

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16
Q

Gall bladder

A

where bile is stored before it is released into the small intestine

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17
Q

what do proteins contain?

A

carbon, hydrogen, oxygen and nitrogen.

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18
Q

what are carbohydrates and fats made up of?

A

carbon, hydrogen and oxygen.

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19
Q

Carbohydrates

A

Carbohydrates provide energy. There are two types - simple and complex. All carbs are made up of units of sugar

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20
Q

simple carbohydrates

A

they are sugars, like glucose and lactose. They are a fast acting source of energy, like biscuits or energy bars

21
Q

complex carbohydrates

A

they are a source of slow release energy, like rice and pasta.

22
Q

examples of complex carbohydrates

A

Cellulose, starch and glycogen are complex carbohydrates. They are long chain of sugars joined together.

23
Q

Lipids

A

They are the most efficient energy store in the body. When combined with other molecules, lipids are very important in the cell membrane, as hormones, and in the nervous system

24
Q

What are lipids made up of?

A

three molecules of fatty acids joined to a molecule of glycerol. The glycerol is always the same but the fatty acids vary.

25
Q

Protein

A

Molecules that contain carbon, hydrogen, oxygen and nitrogen and are made up of long chains of amino acids. They are used for building the cells and tissues of the body and to form enzymes

26
Q

what is protein made up of?

A

Proteins are made up of long chains of amino acids.

Contain carbon, hydrogen, oxygen and nitrogen

27
Q

what do proteins do?

A

they act as…

structural components of tissues such as muscles and tendons, hormones such as insulin, antibodies, and enzymes

28
Q

reagent

A

a chemical that indicates the presence of a substance, usually by changing colour

29
Q

Starch test

A

add a few drops of iodine to food solution

brown-orange to blue-black

30
Q

Lipid test

A

Add ethanol to the food to dissolve the fat then add water.

Colourless to white emulsion

31
Q

Sugar test

A

Add Benedict’s reagent to the food and boil in a water bath.

Blue (minimum) to brick red (maximum)

32
Q

Protein test

A

Add Biuret reagent to the food.

blue to purple

33
Q

Enzymes

A

large protein molecules which catalyse chemical reactions.

34
Q

What are enzymes made up of?

A

long chains of amino acids folded to produce a uniquely shaped active site

35
Q

Active site

A

the part of the enzyme to which a specific substrate can attach or fit on to

36
Q

Lock and key theory

A

model which compares the specificity of enzymes with a key and its lock

37
Q

Metabolism

A

the sum of all the reactions in a cell or in the body

38
Q

affect of temperature on enzyme action

A

the rate of enzyme-controlled reactions increases as the temperature increases, however this only true for humans up to about 40 degrees c.

39
Q

what happens to the enzyme if it is too hot?

A

the long amino acid chains begin to unravel, and as a result, the shape of the active site changes.

40
Q

denature

A

to change the shape of an enzyme’s active site. Denatured enzymes no longer work.

41
Q

effect of pH on enzyme action

A

A change in pH affects the forces that hold the folded chains in place and changes the shape of the molecule. Different enzymes work best at different pH levels

42
Q

carbohydrases

A

enzymes that break down carbohydrates into simple sugars

43
Q

proteases

A

enzymes that catalyse the breakdown of proteins to amino acids

44
Q

lipases

A

enzymes that catalyse the breakdown of lipids to fatty acids and glycerol

45
Q

effect of pH RP

A

place drops of an amylase, buffer and starch solution into the iodine on the spotting tile at intervals and record the time taken for the disappearance of starch (when the iodine remains the original colour)

46
Q

stomach protease enzymes

A

work best in acid conditions. The stomach produces hydrochloric acid, which maintains a low pH

47
Q

pancreas and small intestine enzymes

A

work best in alkaline conditions

48
Q

What is a tissue?

A

a group of cells with similar structure and function working together

49
Q

What is an organ?

A

collections of tissues

GCSE BIOLOGY (7 decks)

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