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BIO 111 > BIO 111 Lab- Quiz 2 > Flashcards

BIO 111 Lab- Quiz 2 Flashcards

1
Q

Ocular lens

A

Like binoculars, what you look through.

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2
Q

Revolving nosepiece

A

What spins the objective lens (black circle with objective lens coming off)

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3
Q

Objective lens

A

Lenses coming off nosepiece with different magnifications.

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4
Q

Coarse focus

A

Big knob on the side

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5
Q

Fine focus

A

Smaller knob coming off of coarse

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6
Q

Stage

A

What you put slides on

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7
Q

Light source

A

Light below stage

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8
Q

Condenser

A

Knob looking above the light source

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9
Q

Wet mount with minimal air bubbles

A

Apply the coverslip at a 45 degree angle

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10
Q

Prokaryote

A

No nucleus, shaped like rods spirals or spheres

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11
Q

Animal cell

A

Has nucleus, no cell wall

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12
Q

Plant cell

A

Has large vaculole, has cell wall

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13
Q

Organelles visible in animal cells

A

Nucleus, cell membrane, cytoplasm

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14
Q

Hypotonic- animal cells

A

Cell swells and bursts

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15
Q

Hypertonic- Animal cells

A

Cell shrinks and shrivels

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16
Q

Hypotonic- Plant cells

A

Cell is turgid- healthy and firm

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17
Q

Hypertonic- Plant cells

A

Cell is flaccid or shriveled

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18
Q

Isotonic

A

Cell is neither firm or wilted

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19
Q

Results of tubing experiment

A

Tubing gained volume

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20
Q

Starch ____ move out of the tube into beaker

A

Did not

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21
Q

Test for starch

A

Iodine

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22
Q

Positive iodine test

A

Dark blue or black

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23
Q

Why starch did not move into beaker

A

Starch molecules are too large to pass through a semipermable membrane

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24
Q

Glucose ____ move out of tube into beaker

25
Why glucose did move into beaker
Glucose is a small molecule and can pass through a semipermable membrane by diffusion
26
Test for glucose
Benedicts
27
Positive Benedicts
Green, yellow, orange, or red
28
Water ____ move into the bag
Did
29
Water moving into bag caused by
Osmosis
30
Osmosis
Water from an area of lower solute concentration to an area of higher solute concentration
31
Determining water moving into bag
Bag gained mass
32
Chemical reaction is catalyzed by catox
Catechol oxidase
33
Product for enzyme catechol oxidase
Benzoquinone
34
Enzyme for enzyme catechol oxidase
Catechol
35
Charcteristics of competitive inhibitors
- Binds to the active site - Uses hydrogen (H) bonds - Must look in part like substrate - Flooding saves the reaction
36
Charcteristics of non-competitive inhibitor
- Binds to the allosteric site - Can use H bond or covalent bond - May or may not look like substrate - Flooding has no effect
37
Benzoic acid is an ____ inhibitor
Competitive
38
Benzoic acid being a competitive inhibitor due to
Benzoic acid competes with catechol for the active site but does not permanently affect enzyme function.
39
PTU is an ____ inhibitor
Non-competitive
40
PTU being a non-competitive inhibitor due to
PTU reduces the enzyme's effectiveness regardless of how much substrate is available.
41
Unknown
A competitive inhibitor
42
Caption for figures
Goes below
43
Independent variable
On X-axis
44
Scale for dependent variable
What highest data bar goes up to from 0 or 1 Ex: 1-4
45
Nutritive substances
- Glucose - Fructose - Sucrose - Starch is nutritive if amylase is present
46
Non-nutritive substances
- Sucralose or Splenda - Aspartame in Equal - Starch if amylase is absent
47
Independent variable in fermentation
Various solutions.
48
Dependent variable in fermentation
Rate of fermentation
49
Hypothesis for fermentation
Nutritive substances will have a higher rate of fermentation in yeast than non-nutritive substances.
50
Prediction for fermentation
If yeast is given nutritive substances, then the rate of fermentation will be higher than when yeast is given non-nutritive substances.
51
Graph used for fermentation
A line graph
52
Why is this graph used
The dependent variable is measured over a continuous time.
53
Glycolsis vs fermentation- glycolsis
Glycolysis is the 10-step process, two pyruvate molecules
54
Fermentation vs glycolisis- Fermentation
Fermentation occurs when there is a lack or relative lack of oxygen. NADH is oxidized to NAD+.
55
Products of fermentation in yeast
- ethanol - NAD+ - CO2
56
Primary product needed for yeast to continue producing ATP during glycolysis
NAD+ must be recycled in order to keep making ATP in glycolysis.
57
Nutritive
Increase in ATP production
58
CO2 production is a measure of the fermentation rate
We can see the bubbles forming and measure them
59
Non-nutritive
No ATP production

BIO 111 (9 decks)

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