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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 is a tissue?

A

A group of cells with similar function, working together

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2
Q

What is an organ?

A

A collection of tissues

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3
Q

How is an organ, a tissue?

A

The tissues all work together to perform a specific function

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4
Q

What does food provide?

A

Energy

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5
Q

What are the three types of carbohydrates?

A

Sugar
Fibre
Starch

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6
Q

What type of energy do sugary foods release? (Fizzy drinks, Chocolate)

A

Fast release of energy

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7
Q

What does Fibre do?

A

Adds bulk to the food to prevent constipation

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8
Q

What type of energy does starchy food release? (Bread, potatoes, rice)

A

Slow release of energy

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9
Q

Why do starchy foods take longer to release energy than sugary foods?

A

Starchy foods have longer carbohydrate chains so it takes longer to break down

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10
Q

What is the structure of a Lipid?

A

Three molecules of fatty acids, joined to a molecule of glycerol

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11
Q

What are carbohydrates made up of?

A

Units of sugars

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12
Q

What are carbohydrates broken down into?

A

Glucose

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13
Q

What are Carbohydrates and Lipids chemically made up of?

A

Carbon, Hydrogen and Oxygen

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14
Q

What are Protiens chemically made up of?

A

Carbon, Hydrogen, Oxygen and Nitrogen

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15
Q

What are Protiens made up of?

A

Long chains of animo acids joined together

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16
Q

Where does most digestion take place?

A

Small intestine

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17
Q

Which indicator do you use when testing for Sugar?

A

Benedicts solution

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18
Q

Which indicator do you use when testing for Starch?

A

Iodine

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19
Q

Which indicator do you use when testing for Protien?

A

Biuret reagant

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20
Q

Which indicator do you use when testing for Lipids?

A

Ethanol (Sudan III)

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21
Q

What does a positive result look like when testing for sugar?

A

Blue benedicts solution will turn BRICK RED 🧱🔴

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22
Q

What does a positive result look like when testing for Starch

A

Turns red iodine into BLUE-BLACK🔵⚫️

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23
Q

What does a positive result look like when testing for Protien?

A

Blue Biuret turns PURPLE 🟣

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24
Q

What does a positive result look like when testing for Lipids?

A

When Ethanol is added, the solution gives a CLOUDY-WHITE 🌫️ layer

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25
Q

What is the name of the chemicals found in food?

A

Nutrients

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26
Q

What are carbohydrates made up of?

A

Long chains of simple sugars like glucose

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27
Q

Which enzymes digest carbohydrates

A

Carbohydrase enzymes

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28
Q

What is the function of protien in the diet?

A

For growth and repair of body tissues

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29
Q

Where is protien digested?

A

Small intestine and stomach

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30
Q

What is the name of the enzyme that digests protiens

A

Protease

31
Q

What is the fuctions of fats in the diet?

A

Store of energy and provides insulation

32
Q

Where are fats digested?

A

The small intestine

33
Q

What is the name of the enzyme that breaks down fats

A

Lipase

34
Q

Which enzyme breaks down Starch?

A

Amylase

35
Q

Starch is broken down by Amylase, into _______ ______ _______

A

Smaller sugars called maltose

36
Q

Where is amylase produced?

A

Salivary glands
pancreas
small intestine

37
Q

protiens are broken down by protease, into _____ _____

A

Amino Acids

38
Q

Where is protease produced?

A

Stomach (pepsin)
pancreas
Small intestine

39
Q

Fats (Lipids) are broken down by Lipase, into ________ and _____ _____

A

Glycerol and Fatty Acids

40
Q

Where is lipase produced?

A

Pancreas
Small intestine

41
Q

Why does bread sweeten when chewed for a long period of time?

A

Bread contains starch
Starch is broken down by amylase to produce simple sugars
Amylase is found in the salivary glands so thats why you can taste it

42
Q

What is a catalyst?

A

A substance that increases the rate of a chemical reaction

43
Q

Why is it called The Lock and Key Theory?

A

The substrate fits perfectly into the active site of the enzyme

44
Q

What happens after the substrate fits into the active site?

A

The substrate splits into products which leave the active site so the enzyme can be used again

45
Q

What is Metabolism?

A

The sum of all the reactions in a cell or body

46
Q

What are enzymes made up of?

A

Protiens

47
Q

What is meant by the ‘Optimum’ Temperature?

A

The ideal temperature for the fastest enzyme reactions

48
Q

What happens to an ezyme after it goes beyond optimum temperature?

A

The enzyme and its active site starts to denature and change shape

49
Q

Why is it a problem for enzymes to denature past the optimum temperature?

A

The substate cant combine with the enzyme so no reaction can take place

50
Q

What does pH mean?

A

Potential of Hydrogen

51
Q

What does a low pH mean?

A

Conditions are acidic

52
Q

What does a high pH mean?

A

Conditions are alkaline

53
Q

Why does enzyme activity decrease when it is not at its optimum pH

A

Its denatures because the pH has an effect on the enzymes forces which leads to change of shape

54
Q

Why is it difficult for lipase enzymes to act on fats

A

They dont mix well with lots of watery liquids

55
Q

What is bile?

A

An green-yellow alkaline liquid which neutralises acidic liquid from your stomcach

56
Q

Where is bile made?

A

The liver

57
Q

Where is bile stored?

A

The gall bladder

58
Q

What acid does the stomach produce?

A

Hydrochloric Acid

59
Q

Digestion is the process of breaking down large food molecules into smaller molecules that are ________

A

Soluble

60
Q

Enzymes help break down food because they __________ chemical reactions

A

Catalyse

61
Q

Describe how you would test a food sample to show it contains Protein
Give the reason for any safety precautions you would take.

A

-Prepare food sample by grinding it with a pestle a motar
-Place that into a clean test tube
-Add a few drops of biuret reagant and leave for 10 minutes
-if sample turns blue biuret reagant to purple 🟣, protien is present
-Biuret is an irritant so you must wear goggles and if it comes inti contact with skin, rinse immediately

62
Q

Describe how you would test a food sample to show it contains STARCH.
Give the reason for any safety precautions you would take.

A

-Prepare food sample by grinding it with a pestle a motar
-Place that into a clean test tube
-Add a few drops of iodine solution and leave for 10 minutes
-if sample turns red iodine solutions to Blue-Black🔵⚫️, starch is present
-iodine is an irritant so you must wear goggles and if it comes into contact with skin, rinse immediately

63
Q

What does the muscular tissue do?

A

Contract

64
Q

What does the glandular tissue do?

A

Makes and secretes chemicals like enzymes and hormones

65
Q

What does the epitherlial tissue do?

A

Covers some parts of the body like inside the gut

66
Q

How do you investigate how pH affects amylase activity?

A

Add a drop of iodine into every spotting tile
Add a pH 5 buffer solution to the amylase test tube in 35°C water
Wait 5 minutes to then add starch solution to the test tube
Add the mixture to the iodine solution every 30 seconds
If iodine solution remains orange, starch is no longer present
Repeat with different pH buffer solutions

67
Q

The bile ‘emulifies’ fats.
What does this mean?

A

It breaks down the fats into tiny droplets

68
Q

What does the stomach do?

A

Churns the food with ite muscular walls
Produces the protease enzyme, pepsin
Produces hydrochloric acid

69
Q

Why does the stomach produce hydrochloric acid?

A

To kill bacteria
To give right pH for pepsin to work

70
Q

What pH is hydrochloric acid?

A

pH 2

71
Q

What does the small intestine do?

A

Produces protease, amylase and lipase enzymes to complete digestion
Absorbs the food into the blood stream

72
Q

What does the large intestine do?

A

Absorbs the excess water from undigested food
Turns food into faeces

73
Q

Explain how amylase breaks down starch.
Answer in terms of the ‘lock and key theory’

A

Thr substrate (starch) fits perfectly into the active site of the amylase enzyme
Checmial reaction occurs to produce products (maltose which are smaller sugars)

GCSE Biology (11 decks)

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