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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

What are cells

A

the basic building blocks of living organisms

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2
Q

What is cell differentiation

A

becoming specialised to carry out particular jobs

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3
Q

What are tissues

A

groups of cells with similar structures and functions

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4
Q

What does muscular tissue do

A

contract to bring about movement

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5
Q

What does glandular tissue do

A

contains secretory cells that can produce and release substances such as enzymes and hormones

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6
Q

What does epithelial tissue do

A

cover the outside of the body as well as internal organs

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7
Q

What are organs

A

groups of tissues that work together to perform a specific function

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8
Q

What types of tissue are in the stomach
- what are their purposes

A
  • muscular tissue churns food and digestive juices together
  • glandular tissue produces the digestive juices
  • epithelial tissue covers the inside and outside of the organ
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9
Q

What are the two types of tissue in the pancreas
- what is the pancreas’ two main jobs

A

ones that make hormones and enzymes
- makes hormones to control blood sugar
- makes enzymes that digest food

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10
Q

What is an organ system

A

a group of organs that work together to perform specific functions

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11
Q

What are some organ systems in the human body

A
  • digestive system
  • endocrine system
  • circulatory system
  • gas exchange system
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12
Q

What are some ways organisms can be adapted to perform their job well

A
  • rich blood flow
  • large SA
  • short diffusion distances
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13
Q

What are the levels of organisation in an organism

A

cells -> tissues -> organs -> organ systems -> organisms

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14
Q

What is the function of the digestive system

A

to break down food into smaller, soluble molecules that can be absorbed and used by cells

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15
Q

What organs and glands are contained in the digestive system

A
  • mouth (salivary gland, teeth)
  • gullet
  • stomach
  • liver
  • pancreas
  • gall bladder
  • duodenum
  • bile duct
  • small intestine
  • large intestine
  • appendix
  • rectum
  • anus
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16
Q

What do glands such as the pancreas and salivary glands do in the digestive system

A

produce digestive juices containing enzymes to break down food

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17
Q

Where in the digestive system does most digestion take place

A

stomach and small intestine

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18
Q

Where is soluble food molecules absorbed into blood

A

small intestine

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19
Q

how is the small intestine adapted to have fast diffusion and active transport

A

lots of villi for greater SA
- good blood supply
- short diffusion distances

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20
Q

what happens in the large intestine
- what happens to left-over material

A

water is absorbed from undigested food into blood
- forms faeces

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21
Q

what is the function of the liver in the digestive system

A

produces bile which helps in the digestion of lipids

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22
Q

What are the three main compounds that make up the structure of a cell

A

carbohydrates, lipids, proteins

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23
Q

What do carbohydrates provide us with

A

fuel that makes reactions possible

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24
Q

What are the two types of carbohydrates
- what are some examples

A

simple sugars contain only one sugar unit
- glucose, sucrose

complex sugars are made of long chains of units (polymers)
- starch and cellulose

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25
Q

What happens to carbohydrates when they are eaten

A

they are normally broken down into glucose, used in cellular respiration to provide energy for metabolic reactions

26
Q

What are lipids

A

fats and oils, the most efficient energy store inthe body

27
Q

What are some properties of lipids

A
  • made from carbon, hydrogen and oxygen
  • insoluble in water
28
Q

What are lipids made of

A

3 molecules of varying fatty acids to a molecule of constant glycerol

29
Q

What are proteins used for in the body

A

building up cells and tissues, and the basis of enzymes

30
Q

What are proteins made from

A
  • carbon
  • oxygen
  • nitrogen
  • hydrogen
31
Q

What are proteins made from
- how many are there

A

amino acids chained together
- around 20

each combination gives a different protein

32
Q

why does the shape of protein structures get lost easily
- what is this called

A

bonds are sensitive to pH and temperature
- denatured

33
Q

What are some functions of proteins in the body

A
  • structural components e.g. tendons and muscles
  • hormones
  • antibodies
  • enzymes
34
Q

What is the chemical test for starch

A

add iodine
- yellow, red -> blue, black

35
Q

What is the chemical test for sugars

A

add benedicts solution and heat
- blue -> brick red

36
Q

What is the chemical test for proteins
- What is the danger of this experiment

A

add biuret reagent
- blue -> purple
- biuret reagent is corrosive

37
Q

What is the chemical test for lipids
- what is the danger with this

A

add ethanol
- cloudy white layer if lipids are present
- ethanol is highly flammable

38
Q

what are enzymes

A

proteins that act as biological catalysts

39
Q

how are enzymes shaped

A

chains of amino acids are folded to produce molecules with a unique shape active site

40
Q

What is the lock and key model

A

substrate fits active site, like a lock and key, at the active site
- substrate splits and leaves the active site
- enzyme is reused

41
Q

What are some actions controlled by enzymes
- give examples of each

A
  • making larger molecules e.g. C, H and O -> glucose, glucose and nitrate ions to amino acids
  • changing molecules e.g. glucose to fructose
  • breaking down large molecules e.g. glucose in respiration
42
Q

What are some factors that affect biological reactions

A

concentration, temperature, surface area

43
Q

how does temperature affect enzyme action

A

the higher the temperature, the faster the reaction until the enzyme denatures

44
Q

What temperature do most human enzymes work best at

A

37 degrees

45
Q

Why does pH affect enzyme action

A

pH affects forces that hold the amino acid chains in place

46
Q

What is the difference between digestive enzymes and most other bodily enzymes

A

digestive enzymes work outside of cells

47
Q

Where are digestive enzymes produced

A

in the pancreas, salivary glands, lining of the digestive system

48
Q

Why does the digestive system squeeze food

A

because it is hollow and muscular
- it breaks the food into smaller particles with large surface areas for enzymes to work on

49
Q

Why does the digestive system have varying pH levels

A

so that different enzymes can work as efficiently as possible

50
Q

What enzyme breaks down carbohydrates
- where is it produced
- where does digestion take place
- what is made from this digestion

A

amylase / carbohydrase
- salivary glands and pancreas
- mouth and small intestine
- small sugars

51
Q

What enzyme breaks down proteins
- where is it produced
- where does digestion take place
- what is made from this digestion

A

protease
- stomach, pancreas and small intestine
- stomach and small intestine
- amino acids

52
Q

What enzyme breaks down lipids
- where is it produced
- where does digestion take place
- what is made from this digestion

A

lipase
- pancreas and small intestine
- small intestine
- fatty acids and glycerol

53
Q

how is digestion made efficient

A
  • changing pH
  • ## altering surface area
54
Q

What is the pH of the stomach
- How
- How does it not burn the stomach

A

very low, acidic
- HCl is produced
- a thick layer of mucus is produced

55
Q

What happens when someone has a stomach ulcer

A

the mucus layer is lost and acid attacks the stomach lining

56
Q

How is the small intestine adapted for digestion
- how is acidic substance from stomach neutralised

A
  • alkaline pH for optimum functionality
  • bile
57
Q

What does the bile duct do

A

squirt bile on the acidic mixture from the stomach

58
Q

What are the two functions of bile

A
  • neutralises acidic solution from stomach
  • emulsifies fats
59
Q

Why do fats need to be emulsified

A

it sticks together and therefore has a low surface area for lipase to act on, therefore digestion would be very slow

60
Q

What do gall stones do

A

block the gall bladder and bile ducts, not allowing bile to be released on to food and reducing the efficiency of digestion

61
Q
A

GCSE Biology (19 decks)

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