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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

Muscle cells can do what action

A

contract

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2
Q

What do muscle cells contain? that can change their length

A

special fibres

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3
Q

What do muscle cells have a lot of?

A

Mitochondria

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4
Q

What do the mitochondria provide in muscle cells

A

energy

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5
Q

what is the energy in a muscle tissue needed for?

A

contraction

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6
Q

What is a tissue

A

A group of cells with a similar structure and function

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7
Q

What is an organ?

A

A group of tissues working together for a specific function

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8
Q

What is an example of an organ

A

The stomach - contains muscle tissues and glandular tissue and epithelial tissue

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9
Q

What is an organ system

A

a group of organs

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10
Q

What is an organ system

A

a group of organ systems which work together to form organisms

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11
Q

What are the three main nutrients in foods

A

Carbohydrates, proteins and lipids

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12
Q

Give three examples of large molecules that are nutrients

A

Carbohydrates, protein and lipids

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13
Q

What is the issue with large molecules and the bloodstream

A

They are too large to be absorbed into the bloodstream

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14
Q

What is a solution for large molecules being too large for the bloodsrream

A

They have to be digested

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15
Q

What is digestion

A

Large food molecules getting broken down into small molecules by enzymes. The small molecules can then be absorbed into the bloodstream

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16
Q

What is the 1st stage of digestion

A

food is chewed in the mouth. Enzymes in the saliva begin to digest starch into smaller sugar molecules

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17
Q

What is the 2nd stage of digestion

A

The stomach also contains

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18
Q

Where does the process of digestion take place?

A

digestive system

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19
Q

What are the organs in the human digestive system?

A

Mouth, esophagus, stomach, pancreas, liver, gall bladder, bile duct, duodenum, small intestine, large intestine, appendix, rectum, anus

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20
Q

What do enzymes do?

A

break down the large insoluble food molecules into smaller, soluble ones

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21
Q

What happens in the small intestine?

A

where soluble food molecules are absorbed into your blood.

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22
Q

How is the small intestine adapted?

A

-Large surface area as it is covered in villi
-Good blood supply
-Short diffusion distances to the blood vessels

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23
Q

What does the stomach do?

A

Breaks down large insoluble molecules into smaller soluble molecules

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24
Q

What does the liver do

A

Produces bile

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25
Q

What does the large intestine do?

A

Breaks down large insoluble molecules into smaller soluble molecules and absorption

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26
Q

What are carbohydrates

A

Fuels that make all other reactions of life possible. Contain the chemical elements carbon, hydrogen and oxygen.

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27
Q

What is the most well known carbohydrate containing only one sugar unit?

A

glucose - C6H12O6

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28
Q

What is the most well known carbohydrate containing two sugar units?

A

Sucrose or the compound we call sugar

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29
Q

What are one and two unit sugars called?

A

Simple sugars

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30
Q

Give examples of complex carbohydrates

A

Starch and Cellulose

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31
Q

What are lipids?

A

Fats (solids) and oils (liquids)

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32
Q

What is the most efficient energy store?

A

Lipids

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33
Q

What are lipids made up of?

A

Carbon, hydrogen and oxygen

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34
Q

What are lipids useful for in the body?

A

in cell membranes
as hormones
in nervous system

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35
Q

What is the solubility of lipids

A

Insoluble in water

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36
Q

What are lipids made up of?

A

Fatty acids joined to a molecule of glycerol

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37
Q

What are proteins made for?

A

Building cells and tissues and basis of enzymes

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38
Q

How much of your body mass is protein?

A

15/16%

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39
Q

What elements is protein made up of?

A

Carbon, hydrogen, oxygen and nitrogen

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40
Q

What are protein molecules made up of?

A

Long chains of small units called amino acids

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41
Q

How many amino acids are there?

A

20 different amino acids joined together into long chains by special bonds

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42
Q

What do different arrangements of various amino acids give?

A

Different proteins

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43
Q

What is the test for Starch?

A

Iodine test for starch

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44
Q

What are the results of the iodine test?

A

Yellow/red solution - negative
Blue/Black solution - positive

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45
Q

What is the test for sugar?

A

Benedicts test for sugars

46
Q

What are the results of the benedicts test?

A

Blue - negative
Brick red - Positive (after heating)

47
Q

What is the test for Protein?

A

Biuret test for proteins

48
Q

What are the results of the biuret test?

A

Blue - negative
Purple - Positive

49
Q

What is the test for Lipids?

A

ethanol test for lipids

50
Q

What are the results of the ethanol test?

A

cloudy white layer - present

51
Q

The bonds that hold the amino acids together are sensitive to?

A

temperature and pH can break the bonds

52
Q

If the bonds are broken what happens to the shape of the protein and its function?

A

shape lost, may not function
protein is denatured

53
Q

What are proteins function

A

-Structural components of tissues such as muscles & tendons
-Hormones such as insulin
-Antibodies which destroy pathogens and are part of immune system
-Enzymes which act as catalysts

54
Q

What are catalysts

A

Special chemicals speeding up reactions but are not used up

55
Q

What are enzymes

A

Large protein molecules

56
Q

What is special about an enzymes shape

A

Vital for it to function

57
Q

What is an active site?

A

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

58
Q

Give the name of a model that demonstrates how enzymes work?

A

Lock and key model

59
Q

Give the 3 stages of Lock and Key model

A

1.The substrate(s) bind to the enzyme at the active site, forming an enzyme-substrate complex.
2.The enzyme facilitates the chemical reaction. This reaction can be a synthesis reaction (building by forming bonds) or digestion (breaking bonds to form new substances).
3.The enzyme releases the product(s) of the reaction. Once an enzyme completes a reaction, it can be reused.

60
Q

What do enzymes control?

A

Metabolism

61
Q

What is meabolism

A

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

62
Q

What is Carbohydrates broken down into and by what

A

Carbohydrate -> simple sugars carbohydrase

63
Q

What is Starch broken down into and by what

A

Starch -> glucose amylase

64
Q

What is protein broken down into and by what

A

Protein -> amino acids protease

65
Q

What is lipids broken down into and by what

A

Lipids -> fatty acids & glycerol lipase

66
Q

What factors affect biological reactions

A

Temperature, concentration and surface area

67
Q

Draw a graph of temperature to rate of reaction on

A
68
Q

What happens to rate of reaction as temperature increases

A

Rate of reaction increases

69
Q

At what temperature does rate of reaction slow?

A

Around 40°c

70
Q

What happens to enzymes at 40°c

A

The protein structure is affected by temperature
The substrate will no longer fit the active site
The enzyme is denatured

71
Q

What is the optimum temperature for most human enzymes

A

37°c which is human body temperature

72
Q

What is the optimum temperature mean

A

When the reaction works as fast as possible

73
Q

What happens when the enzyme is denatured

A

Denatured and stopped working

74
Q

What happens if you have no enzymes

A

None of the reactions in your body would happen fast enough to keep you alive. This will result in death

75
Q

What type of enzymes work at temperatures other that 40°c?

A

Bacteria at 80°c
Deep sea bacteria 0°c

76
Q

What is the shape of the active site of an enzyme caused by?

A

From the forces between the different parts of the protein molecule

77
Q

What does a change in pH do to these forces between the protein molecules in enzymes

A

Affects them

78
Q

Do all enzymes work best at the same pH?

A

No

79
Q

What happens if the pH is too low or high for an enzyme

A

It becomes denatured

80
Q

Can your body absorb starch, proteins or fat?

A

No because they are large insoluble molecules

81
Q

What is the optimum pH for pepsin?

A

2.5

82
Q

What is the optimum pH of pancreatic amylase

A

8

83
Q

What do enzymes control?

A

N

84
Q

What are enzymes produced by?

A

Specialised cells

85
Q

What pH us the mouth and small intestine

A

Slightly alkaline 8-10

86
Q

What pH is the stomach?

A

Low acidic pH value

87
Q

Where is carbohydrase found?

A

Small intestine

88
Q

Where is amylase found

A

The mouth - created in salivary glands

89
Q

Where is amylase produced?

A

Salivary glands and pancreas

90
Q

What is protease produced by

A

Stomach, pancreas and small intestine

91
Q

Where does the breakdown of protein occur

A

Stomach and small intestine

92
Q

Where are lipids broken down

A

Small intestine

93
Q

Where is lipase produced

A

Small intestine and pancreas

94
Q

What is digestion

A

The breaks down of large insoluble molecules into soluble substance such that can be absorbed into the blood across the wall of the small intestine

95
Q

What pH does pepsin ( protease ) work best at

A

Acidic pH

96
Q

What helps protease work best

A

The stomach produces 3 litres of hydrochloric acid which is passed into stomach where pepsin is found so it optimises the pH

97
Q

What does the stomach do to stop it from being damaged by the acid

A

Produces a thick layer of mucus

98
Q

What pH does the small intestine work best in?

A

Alkaline environment

99
Q

How does the body optimise enzyme activity in small intestine?

A

Produces bile in the liver and releases it to make it alkaline and neutralise the hydrochloric acid from stomach

100
Q

What produces bile

A

Liver

101
Q

What stores bile

A

Gall bladder

102
Q

Why does the surface area matter for enzyme activity?

A

The larger the surface area the higher the rate of enzyme activity

103
Q

What are lipids form in the digestive system

A

Large globules

104
Q

Why are fats large globules hard for lipase to break down?

A

Because it is like oil and water and doesn’t mix

105
Q

What is the 2nd function of bile that isn’t its pH

A

It emulsifies the lipids in your food

106
Q

What does emulsifying fat do?

A

Break up large fat globules into small droplets

107
Q

Why are small globules of fat easier to break down?

A

They have a much larger surface are of the fat for the lipase to act upon

108
Q

Where do gall stones form

A

The gall bladder and bile ducts

109
Q

How big are gall stones?

A

Can be millimetres to many centimetres

110
Q

What do gall stones do

A

They can stop bile being released onto food and reduce the efficiency of digestion

gcse biology (18 decks)

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