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N-LVL > BIO > Flashcards

BIO Flashcards

1
Q

What is the cell membrane

A

-Outermost membrane of cell

-Controls only some substances to enter

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2
Q

Functions of water

A

acts as a solvent for chemical reactions

Key component of tissues

Transports dissolved substances

Controls body temperature

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3
Q

What elements is carbohydrates made up of

A

CHO

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4
Q

what are single sugars

A

small molecules

can pass through the cell membrane and absorbed into cells

Glucose Fructose and Galactose

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5
Q

what are double sugars

A

made up of two single sugars molecules joined together

Maltose sucrose lactose

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6
Q

test for carbohydrates

A

Benedict test

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7
Q

what are the colours for Benedict test

A

blue = no amount
brick-red = large amounts

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8
Q

what are complex carbohydrates

A

large molecules
starch cellulose and glycogen

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9
Q

how to test for starch

A

iodine test

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10
Q

colours for testing starch

A

blue black for present
brown for absent

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11
Q

function of carbohydrates

A

source of energy

cellulose walls protect plant cell

sugars in nectar attract insects

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12
Q

what is fats made of

A

CHO

one glycerol + 3 fatty acids = fat molecule

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13
Q

how to test for fat

A

ethanol emulsion test

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14
Q

what are the colours of ethanol emulsion test

A
  • clear = absent
  • cloudy white emulsion = present
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15
Q

function of fats

A
  • stores energy
  • main component of cell membrane
  • stored under skin for insulation
  • stored around certain vital organs for protection
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16
Q

what are proteins

A
  • made up of CHON
  • Amino acids + polypeptides = proteins
  • joined together with peptide bonds
  • proteins are large molecules
  • cannot pass through cell membrane
  • digested into smaller molecules which are amino acids
17
Q

Test for proteins

A

biuret test

18
Q

colours for biuret test

A

violet = present

19
Q

function of proteins

A
  • synthesis of new protoplasm for growth and repair
  • synthesis of antibodies
  • synthesis of enzymes and some hormones
20
Q

What is the steps of the digestive system

A

Mouth -> Pharynx ->Oesophagus -> Stomach -> Small Intestine -> Large Intestine -> Rectum -> Anus

21
Q

How does the mouth digest food

A
  • Teeth help to chew to help break up large pieces into smaller pieces
  • Salivary glands secrete salivary amylase which digests starch into maltose
  • Tongue mixes food with saliva
22
Q

What is the oesophagus

A
  • Narrow muscular tube
  • Has a muscular wall which helps with the wave-like contractions to help push the food along the gut. This is called peristalsis
23
Q

How does the stomach digest foods

A
  • Stores food for long
  • Contains gastric glands which produces gastric juice containing pepsin to digest proteins into polypeptides
  • Also contains hydrochloric acid pH 2, providing a suitable medium for pepsin to work
24
Q

How does the small intestine digest foods

A
  • Contains intestinal glands which secrete intestinal juice (ILMP), Lipase digesting fats into fatty acids and glycerol, Maltase digesting maltose into glucose, Peptidase digesting polypeptides into amino acids
  • Pancreas secretes pancreatic juice(PALT), Amylase digesting starch into maltose, Lipase digesting fats into fatty acids and glycerol, Trypsin digesting proteins into polypeptides
  • Gall bladder releases bile
25
Q

Large intestine

A
  • Absorbs water and minerals salts
  • No digestion takes place
  • Stores undigested matter
  • Rectum contracts to expel undigested matter or faeces through the anus called egestion
26
Q

What is liver

A
  • Produces Bile
  • Breaks down alcohol
27
Q

What is gall bladder

A
  • Store bile
  • Bile duct is connected to small intestine to transport bile
28
Q

What is pancreas

A
  • Connected to small intestine called pancreatic duct
  • Transports digestive juice(PALT)
29
Q

What is the digestion of starch

A

Starch -> (Amylase) Maltose -> Maltase -> Glucose

30
Q

What is the digestion of fats

A

Fats ->(Lipase) -> Fatty acids + Glycerol

31
Q

What is the digestion of proteins

A

Proteins ->(Pepsin,Trypsin) Polypeptides ->(Peptidase) -> Amino acids

32
Q

What is bile

A
  • Breaks up the fats into small fat globules this is called emulsification
  • Increases surface area to volume ratio of the fats for faster digestion
  • Bile is alkaline in nature and neutralises the acid from the stomach, Providing a suitable alkaline medium for the enzymes to work on
33
Q

Adaptation of small intestine

A
  • Inner surface folded and has many villi
  • Each villus is covered by a membrane called epithelium which is one cell thick to provide short distance for substances to diffuse through
34
Q

Absorption in small intestine

A
  • Glucose and amino acids absorbed via diffusion and active transport into blood capillaries and villi
  • Fatty acids and glycerol are absorbed into lacteals
  • Water and mineral salts are absorbed into blood capillaries
35
Q

Uses of glucose

A
  • Releases energy for cell activities
  • Excess glucose is stored as glycogen in the liver
  • Lack of glucose in blood stream, liver will convert glycogen into glucose
36
Q

Use of amino acids

A
  • Make up proteins and enzymes
  • assimilated, converting into new protoplasm
  • Excess amino acids deaminated into urea in the liver
37
Q

What is Hepatic Portal Vein

A

Transport blood rich in glucose and amino acids from the small intestine to the liver

N-LVL (6 decks)

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