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GCSE BIOLOGY (Improved) > B3 Organisation And The Digestive System > Flashcards

B3 Organisation And The Digestive System Flashcards

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1
Q

What is a tissue?

A

A group of cells with similar structure and function working together

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2
Q

What are organs?

A

Collections of tissues that work together to perform a specific function

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3
Q

What are organ systems?

A

Groups of organs that all work together to perform specific functions

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4
Q

Role of the salivary glands in digestion

A

Produce amylase enzymes in the saliva

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5
Q

Role of the liver in digestion

A

Where bile is produced

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6
Q

Function of bile

A

Neutralises stomach acids and emulsifies fats

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7
Q

Role of the Gall Bladder in digestion

A

Stores bile before it is released into the small intestine

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8
Q

Role of the stomach in digestion

A

1) Pummels the food with its muscular walls
2) Produces the protease enzyme pepsin
3) Produces hydrochloric acid to kill bacteria and produce the right pH for the protease enzyme to work

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9
Q

Why does the stomach produce hydrochloric acid?

A

1) To kill bacteria
2) To produce the optimal pH for the protease enzymes to work

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10
Q

Role of the pancreas in digestion

A

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

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11
Q

Role of the small intestine in digestion

A

1) Produces protease, amylase and lipase enzymes to complete digestion
2) Where the digested food is absorbed into the blood

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12
Q

Role of the large intestine in digestion

A

Where excess water if absorbed from the food

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13
Q

Role of the rectum

A

Where the faeces are stored before they are passed out through the anus

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14
Q

Adaptations of the small intestine

A

1) Very large surface area as it is covered in villi
2) Has a good blood supply and short diffusion distances to the blood vessels

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15
Q

What elements are carbohydrates made up of?

A

Carbon, hydrogen and oxygen

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16
Q

What are carbohydrates used for?

A

Most are broken down to glucose, which is used in cellular respiration to provide energy for metabolic reactions in your cells

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17
Q

What are simple sugars?

A

Sugars made up of one or two sugar units

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18
Q

Examples of simple sugars

A

Glucose and Sucrose

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19
Q

What are complex carbohydrates?

A

Long chains of simple sugar units bonded together

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20
Q

Examples of complex carbohydrates

A

Starch and Cellulose

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21
Q

What elements are lipids made up of?

A

Carbon, hydrogen, and oxygen

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22
Q

Uses of lipids

A

1) Energy reserves
2) Regulate hormones
3) Transmit nerve impulses

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23
Q

What are lipids made up of?

A

Three molecules of fatty acid joined to a molecule of glycerol

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24
Q

Are lipids soluble in water?

A

No, all lipids are insoluble in water

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25
Q

What determines whether the lipid is a liquid oil or a solid fat?

A

The different combinations of fatty acids

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26
Q

What elements are proteins made up of?

A

Carbon, hydrogen, oxygen, and nitrogen

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27
Q

What is a protein molecule made up of?

A

Long chains of amino acids

28
Q

What determines what a protein is?

A

The different arrangements of the various amino acids

29
Q

Roughly how many different amino acids are there?

A

20

30
Q

What are proteins used for in the body?

A

-Structural components of tissues such as muscles and tendons
-Hormones such as insulin
-Antibodies
-Enzymes

31
Q

What is a catalyst?

A

A substance that speeds up a chemical reaction without being used up in the reaction

32
Q

What controls the rate of chemical reactions in the body?

A

Enzymes

33
Q

What is the active site?

A

The part of the enzyme that directly binds to a substrate with a specific shape

34
Q

What binds to the active site?

A

The substrate

35
Q

How is the active site made?

A

The long chains of amino acids are folded to produce a molecule with an active site that has a unique shape so it can bind to a specific substrate molecule

36
Q

What can enzymes do?

A

-Join small molecules together
-Break up larger molecules
-Change one molecule into another

37
Q

Explain how enzymes work using the lock and key theory

A

The substrate of the reaction to be catalysed fits into the active site of the enzyme in the same way that a key would fit into a lock

38
Q

What is a good theory for explaining how enzymes work?

A

The lock and key theory

39
Q

What is the metabolism?

A

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

40
Q

Give 3 examples of enzyme controlled metabolic reactions

A

-Building glycogen from glucose
-Conveting one amino acid into another
-Breaking down glucose in cellular respiration

41
Q

How does the rate of enzyme-controlled reactions change with temperature?

A

It increases up to around 40 degrees C

42
Q

Why do enzymes not work after 40 degrees C?

A

The amino acid chains begin to unravel, and as a result, the shape of the active site changes. The substrate no longer fits in the active site

43
Q

What does it mean for an enzyme to be denatured?

A

The shape of the active site changes so the substrate no longer fits into it

44
Q

What is the optimal temperature for most enzymes?

A

37 degrees C

45
Q

What two factors affect enzyme activity?

A

-Temperature
-pH

46
Q

What is the optimal pH for enzymes?

A

Different enzymes work best at different pH levels

47
Q

Why does the pH affect enzyme action?

A

A change in pH affects the forces holding together the folded chains of the enzyme, and as a result, the specific shape of the active site is lost

48
Q

What do you call enzymes that break down carbohydrates?

A

Carbohydrases

49
Q

Which enzyme breaks down starch?

A

Amylase

50
Q

Whaat does amylase break down?

A

Carbohydrates

51
Q

Where is amylase produced?

A

-Salivary glands
-Pancreas

52
Q

Does any enzyme digestion take place in the pancreas?

A

No, all the enzymes made there flow into the small intestine

53
Q

What do you call enzymes that break down proteins into amino acids?

A

Protease enzymes

54
Q

Where are protease enzymes produced?

A

-Stomach
-Pancreas
-Small intestine

55
Q

Where is pepsin produced?

A

Stomach

56
Q

What are lipids broken down into?

A

Fatty acids and glycerol

57
Q

Where are lipids broken down?

A

Small intestine

58
Q

What do you call enzymes that break down lipids?

A

Lipase enzymes

59
Q

Where are lipase enzymes made?

A

-Pancreas
-Small intestine

60
Q

What is the optimal pH for amylase enzymes?

A

7

61
Q

What is the optimal pH for pepsin enzymes?

A

2

62
Q

What is the optimal pH for lipas enzymes?

A

7.5

63
Q

What is the iodine test for starch?

A

Iodine goes from yellow-red to blue-black

64
Q

What is the Benedict’s test for sugars?

A

Blue Benedict’s solution turns brick red on heating

65
Q

What is the test for protein?

A

Blue Biuret reagent turns purple

66
Q

What is the test for lipids?

A

Ethanol added to a solution gives a cloudy white layer

67
Q

How can you investigate the effect of pH on enzyme activity?

A

Create different pH solutions of amylase, starch and buffer. Add iodine in the wells of a spotting tile. Add a drop of the solution into the iodine well. Put a drop into a well every 30 seconds. When the iodine solution remains browny-orange, starch is no longer present

GCSE BIOLOGY (Improved) (3 decks)

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