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5s and 6s Clevedon Science > B6 > Flashcards

B6 Flashcards

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Biology 101 flashcards
1
Q

Describe the main shapes of bacteria.

A

Spherical, rod, spiral and curved rods.

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2
Q

How do bacteria reproduce?

A

Bacteria reproduce by a type of asexual reproduction called binary fission.

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3
Q

Describe the aseptic techniques for culturing bacteria.

A

1) The petri dishes, nutrient agar and inoculating loops must be sterilised 2)The lid of the petri dish must be sealed with sticky tape to stop microorganisms from the air getting in and contaminating the culture.

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4
Q

Describe how yeast growth rate can be increased.

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A

By providing the optimum pH and temperature. Also by controlling food availability and the amount of waste.

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5
Q

Describe the structure of viruses

A

Viruses are a protein coat surrounding a strand of genetic material.

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6
Q

Where do viruses reproduce?

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A

Viruses can only reproduce in other living cells.

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7
Q

Explain how bacteria can survive in a very wide range of habitats.

A

They have the ability to obtain energy from a wide range of sources. For example some from the sun by photosynthesis, others from dead bodies and some from chemical reactions in their cells.

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8
Q

Explain the consequences of very rapid bacterial reproduction.

A

Very rapid bacterial reproduction leads to food spoilage and disease.

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9
Q

Describe how yeast growth rate changes with temperature.

A

Yeast growth rate doubles for every 10 degree celsuis rise in temperature until the optimum temperature is reached.

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10
Q

Explain how a virus reproduces.

A

1) The virus attaches itself to a specific host cell 2) It then injects its genetic material into the cell 3) They use the cell to make the components of new viruses 4)This then causes the host cell to split open and release the viruses.

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11
Q

Understand how to prevent transmission of diseases.

A

1) Transmission can be prevented by food and water being cooked properly 2) By covering your mouth when sneezing and coughing 3) By not sharing needles and 4) By putting plasters on cuts.

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12
Q

Describe the stages of an infectious disease.

A

1) The microorganism enters the body 2)There is then rapid growth (the incubation period) 3) Toxins are then produced 4) There is then the appearance of symptoms such as a fever.

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13
Q

Explain why natural disasters cause a rapid spread of diseases.

A

They cause rapid spread of diseases through damage to sewage systems and water supplies, damage to electrical supplies causing rapid food decay, displacement of people and disruption to health services.

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14
Q

Describe the work of scientists in the treatment of disease.

A

Pasteur had the germ theory of disease and explained how microorganisms entering the body caused disease. Lister developed the idea of antiseptics. Fleming discovered penicilling.

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15
Q

Describe how antiseptics and antibiotics are used in the control of disease.

A

Antiseptics kill bacteria externally and antibiotics kill them internally.

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16
Q

Explain the importance of various procedures in the prevention of antibiotic resistance.

A

Antibiotic resistance can be prevented by doctors only prescribing antibiotics when necessary and patents completing the course of an antibiotic.

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17
Q

Describe the main stages in making yoghurt.

A

1) The equipement needs to be sterilised 2) The milk needs to be pasteurised 3) The culture is the incubated 4) It is then sampled 5) flavours and colours are added and it is packaged.

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18
Q

Recall and use the word equation for fermentation.

A

glucose ——–> ethanol (alcohol) + carbon dioxide

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19
Q

Describe the stages in production of beer, wine and spirits.

A

1) The sugar is extracted from its source material 2) Yeast is then added and it is kept warm 3) The entry of air and microorganisms is prevented 4) It is then clarified/cleared and the wine/beer is drawn off 5) Pasteurising, casking or bottling occurs.

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20
Q

Describe the role of Lactobacillus bacteria in yoghurt making.

A

Lactobacillus Breaks down the lactose in milk to produce lactic acid.

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21
Q

Recall the chemical equation for fermentation.

A

C6H12O6 ———–> 2C2H5OH + 2CO2

22
Q

Describe what is meant by the term pasteurisation.

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A

It kills any unwanted microorganisms.

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23
Q

Describe the advantages of using biofuels.

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A

1) They are an alternative source to fossil fuels 2) There is no increase in greenhouse gas levels 3) No particulates are produced.

24
Q

Describe how biogas production is affected by temperature.

A

If the temperature is too low, production will be slow but if the temperature is too high, production may even stop if the bacteria are killed

25
Q

What are the diadvantages of burning fossil fuels?

A

It can lead to habitat loss and extinction of species.

26
Q

In which countries is gasohol more economically viable?

A

If countries have ample sugar cane and small oil reserves

27
Q

Explain why earthworms are important to soil structure and fertility.

A

1) They bury organic material for decompoistion by bacteria and fungi 2) They aerate and drain the soil 3) They mix up soil layers 4) Neutralise acidic soil.

28
Q

What are the particle sizes of clay, sand and loam like?

A

Clay particles are small, sand are large and loam is a mixture of the 2.

29
Q

Explain the advantages of life in water.

A

The advantages are that 1) it provides support 2) less variation in temperature 3) no problems of water shortage and dehydration and 4) easy disposal of waste products.

30
Q

Explain the disadvantages of life in water.

A

The disadvantages are that 1) it can be difficult to regulate water content and 2) it can provide resistance to movement,

31
Q

Explain what causes eutrophication.

A

1) Sewage and fertiliser can run-off into waterways 2) This lead to rapid growth of algae 3) This blocks out sunlight for the plants further down in the water 4) Bacteria decay them and in doing so respire and use up the oxygen in the water 5) Animals such as fish die as there is no oxygen for them to repire.

32
Q

What can some organisms be used as biological indicators for?

A

pH and oxygen levels

33
Q

Explain the problems of water balance caused by osmosis for organisms living in fresh water.

A

Osmosis can cause problems for organisms living in fresh water as they tend to gain water by osmosis and need to remove excess water.

34
Q

How does the amoeba solves its problem of water balance?

A

Microscopic animals, such as amoeba, have contractile vacuoles inside their bodies. These fill with water, then open to the outside to let the excess water out.

35
Q

What is ‘marine snow’?

A

Marine snow is when decaying material sinks from the surface of the water and is eaten by zooplankton.

36
Q

Explain the accumulative, long-term effect of PCBs and DDT on animals.

A

Organisms near the bottom of the food chain absorb PCBs/DDT. The concentration in these organisms is too low to cause significant harm. However, as these organisms cannot excrete these substances, when they are eaten by others higher up the food chain, the concentration becomes more toxic and eventually causes harm.

37
Q

Explain why biological washing powders work best at moderate temperatures.

A

At too high a temperature the enzyme would become denatured.

38
Q

Describe how sucrose can be broken down by invertase.

A

Invertase coverts sucrose into glucose and fructose.

39
Q

Describe how enzymes can be immobilised in gel beads.

A

The enzyme is mixed with sodium alginate and and dropped into calcium chloride solution.

40
Q

Explain the advantages of immobilising enzymes.

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A

The mixture does not become contaminated with the enzyme and it can be used in continuous flow processing.

41
Q

Explain why biological washing powders may not work in acidic or alkaline water.

A

The enzyme will become denatured.

42
Q

Explain how foods are sweetened using invertase.

A

The products of glucose and fructose are much sweeter than the sucrose so less needs to be added.

43
Q

Explain the condition of lactose intolerance.

A

A person cannot produce the enzyme lactase and therefore break down the lactose in milk. Bacteria ferment it instead and in doing so produce diarrhoea and wind.

44
Q

Know the principles behind production of lactose-free milk.

A

Lactose is converted to glucose and galactose by the enzyme lactase.

45
Q

Describe the main stages in genetic engineering.

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A

1) The desired gene is identified 2) The gene is removed from the DNA 3) The DNA is cut open in another organism 4) The new gene is inserted into the DNA 5) The gene works in the trangenic organism 6) The transgenic organism can be cloned to produce identical copies.

46
Q

Describe how bacteria can be used in genetic engineering to produce human insulin.

A

1) The gene for producing insulin is cut out of human DNA 2) A plasmid (loop of bacterial DNA) is cut open 3) The insulin gene is inserted into the plasmid 4) The plasmid is put back into a bacterium 5) Transgenic bacteria are then cultured by cloning 6) Large quantites of insuling is harvested.

47
Q

Explain the role of restriction and ligase enzymes.

A

Restriction enzymes cut open the DNA to leave ‘sticky ends’ which allows DNA ligase to rejoin DNA strands.

48
Q

What are used as ‘vectors’ in genetic engineering?

A

Plasmids from bacterial cells.

49
Q

What technique is used to check that the new gene has been transferred correctly?

A

Assaying

DNA ligase to rejoin DNA strands.

50
Q

Describe the stages in the production of a DNA ‘fingerprint’.

A

1) The DNA is extracted from the sample 2) Restriction enzymes are used to fragment the DNA 3) Separation occurs via electrophoresis 4) A radioactive probe is used to visualise the pattern.

5s and 6s Clevedon Science (6 decks)

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