Biology Flashcards
Adaptation
Characteristic they make organism/cells best suited for their environment/function
Differentiation
Process during an unspecialised cell turns into very specific cell with a specific adaptation
7 parts of an microscope
1.Eye piece lens
2.fine focusing wheel (small)
3.course focusing wheel (big)
4. Objective lens
5.Slide
6.Stage
7.Mirror
Magnification
the process of enlarging the physical appearance/image of something
image size=
actual size * magnification
advantages and disadvantages of electron microscopes
-Vacuum required
-Sample must be dead
-No colours
-High resolution
-Expensive to buy and operate
-Complex sample preparations
advantages and disadvantages of light microscopes
-Vacuum isn’t required
-Sample mustn’t be dead
-Colours
-Low resolution
-Not that expensive
-Complex sample preparations
resolution
ability to distinguish between two points
Parts of animal cells
Ribosome
Cell membrane
Nucleus
Mitochondria
Cytoplasm
Parts of plant cells
(everything from animal cells)
Large permanent Vacuole
Chloroplast
Cell wall
Parts of bacteria cell
Cell membrane
Cell wall
Slime coat
Ribosomes
Plasmid
Single loop of DNA
Flagellum
Enzyme
Enzymes act as a biological catalysts by lowering activating energy for a reaction to occur and not being changed chemically in the reaction
Process when substate is going in activate site
Enzyme substare complex
Enzymes activate site is…
complimentary to substare
Salivary Amylase
Trypsin
Maltase
Lipase
Protease
Carbohydrate to glucose
Chains of amino acids to smaller chains of amino acids
Maltose to glucose
Lipids to fatty acids + glycerol
proteins to amino acids
Molecule(reagent):
Scratch
Protein
Fat (lipids)
Glucose
Reagent and other conditions:
iodine
biuret 1 and 2, shake
Water, ethanol
Benedict after 5 min in water bath (>80C)
Molecule(Colour change):
Scratch
Protein
Fat (lipids)
Glucose
Colour change:
from orange to blue/black
From blue to purple
From transparent to milky white
From blue to (yellow, green, orange) brick red
Metabolism
All reactions in the body that break substances down and all those reactions that build new substances
Energy in food(Joule)=
Mass of water * Temperature change of water * 4.2
Energy per gram of food
energy in food(J)/mass of food(g)
Factors that affect rate of reaction of enzymes
Temperature
Activity
Substate concentration
Denaturation
Change of proteins active side because of unfolding of it.
Rate of diffusion affected by:
temperature
concentration grqadient
percentage change in mass =
(final mass-initial mass)/initial mass*100
