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grade 9 midterm exams > biology 901 - 905 > Flashcards

biology 901 - 905 Flashcards

1
Q

name the 5 kingdoms

A

protoctista, prokaryote, fungi, animalia, plantae

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2
Q

tell me all you know about ferns

A

highly developed structures, their roots are underground and are called rhizomes. They are seed-bearing(produce gametes) vasular plants, because they contain vascular tissue/bundles.

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3
Q

what is a cotyledon

A

leaf-like structure which is produced by a flowering plant after germination

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4
Q

monocotyledon plant features

A

1) long and narrow leaf shape
2) parallel veins
3) sepals/petals in multiples of 3
4) no covering on stem
5) scattered bundle of vascular veins
6) cotyledons fan out directly from stem

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5
Q

differences between plant and animal cell

A

plant cell : contains chloroplasts, large vacuole and cell wall.
animal cell: contains lysosome and centrioles, no central vacuole, only tiny ones.

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6
Q

4 types of arthropods

A

crustaceans, myriapods , insects, arachnids

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7
Q

5 types of vertebrates

A

fish, reptiles, birds, amphibians and mammals

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8
Q

name all the things found in the cytoplasm of a animal cell

A

endoplasmic reticulum, ribosomes, mitochondria, golgi apparatus, centrioles, nucleus, and lysosome.

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9
Q

protoplasm contents

A

cytoplasm,cell membrane, nucleus

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10
Q

eukaryotes and prokaryotes difference

A

eukaryotes have a nucleus, prokaryotes don’t

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11
Q

define diffusion

A

random motion of particles down a concentration gradient(from area of higher concentration to lower)

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12
Q

factors affecting diffusion

A

distance, steepness of concentration gradient, size of molecule, resistance and temperature.

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13
Q

define osmosis

A

water particles moving from a region of high water potential to low water potential through a partially permeable membrane

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14
Q

define active transport

A

net movement of particles through a cell membrane, from a region of high concentration gradient to low

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15
Q

4 main biological molecules

A

proteins, lipids, carbohydrates, nucleic acids(DNA)

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16
Q

fats can be broken down through which process?

A

hydrolysis

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17
Q

differences between unsaturated fats and saturated fats

A

saturated: mostly found in animals, fatty acid chains are straight, solid at room temperature. (unhealthy)
unsaturated fats: mostly found from plants, fatty acid chains are bent, are liquids in room temperature. (healthy)

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18
Q

uses of fats

A

energy source, keeps warmth(insulator), soluble for fat soluble vitamins, lowers water loss, essential in protoplasm(cell
membrane)

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19
Q

what elements are proteins made of

A

carbon, hydrogen, oxygen, nitrogen and sometimes sulpur.

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20
Q

benedicts solution, what does it test? what colour changes are made? and the process.

A

benedicts solution is a test for glucose, it initially blue and changes to greenish yellow if small amounts of gloucose are present, if there is large amount of glucose then it changes to orange. Steps include heating it up with boiling water.

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21
Q

iodine, what does it test and what colour changes are made?

A

test for starch, it is initially orange brown and turns dark blue with proteins are present.

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22
Q

ethanol, what does it test and what colour changes are made?

A

ethanol tests for fats, if fats are present emulsion occurs (cloudy white)

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23
Q

biuret solution, what does it test and what colour changes are made?

A

it tests for proteins and it starts blue, if peptides are present it changes to pink, if proteins are present it changes to violet.

24
Q

enzyme characteristics

A

enzymes are proteins and are biological catalysts who decrease the activation energy. They are only needed in minute amounts and can be reused. they are specific because they have active sites with specific shapes.

25
Q

name the factors that effect enzymes

A

pH, temperature and enzyme-substrate concentrations=

26
Q

photosynthesis balanced chemical formula

A

6CO2 + 6H2O ——>(light and chlorophyll) C6H12O6 +6O2

27
Q

photosynthesis definition

A

process of manufacturing carbohydrates from raw materials using energy from light

28
Q

factors affecting rate of photosynthesis

A

light, carbon dioxide, temperature, water and chlorophyll

29
Q

define limiting factor

A

something in short supply which restricts the life processes

30
Q

name the layers of the leaf

A

cuticle, upper epidermis, palisade messophyll, xylem and pholem vessels, spongy messophyll, intercellular air space, lower epidermis and stomata

31
Q

difference between guard cell and epidermal cells

A 
guard cells: bean-shaped
-have 10-15 chloroplasts
-can control rate of photosynthesis because they control the stomatal pore
-cell wall near stomata is thickest. 
epidermal cells: -irregular shape
-no chloroplasts
-cant control photosynthesis rate
-cell wall is uniform thickness.
32
Q

factors that regulate the opening and closing of stomata

A

1)light intensity 2)biological rhythm 3)internal water balance/humidity 4)carbon dioxide concentration

33
Q

name the adaptations of cacti leaves

A

1) stomata suck into grooves/pits
2) wide-range of fine haired and shallow roots
3) leaves reduced to spines
4) deep roots to penetrate below the water table

34
Q

how is glucose used in the body

A

1) immediately used for respiration or cellular activities
2) converted into starch and stored
3) form amino acids into proteins
4) form fats

35
Q

define transpiration

A

loss of water vapour from leaves by evaporation on the surface of mesophyll cells, followed by diffusion of water vapour through the stomata

36
Q

factors affecting transpiration

A

effected mainly by rate of evaporation, but also humidity temperature and wind and light.

37
Q

define translocation

A

movement of sucrose and amino acids from the regions of production to regions of storage or utilization(for respiration or growth)

38
Q

functions of vitamin A,B,C, and D

A

A-vision
B-energy production and reducing stess level
C-keep skin healthy
D-bones and teeth

39
Q

name the fat soluble vitamins

A

Vitamins A, D, E, and K

40
Q

what causes scurvy

A

deficiency of vitamin c (diet lacking fruits and vegetables)

41
Q

describe how coronary heart diseases occurs and why

A

when your coranary arteries get blocked/become narrower because of build up of plaque, this reduces the blood supply to the heart which can result in a heartattack. It occurs due to excessive fats in a persons diet that needs to be stored in starch

42
Q

what is kwashiokor disease?

A

protein deficiency, usually occuring in young children who switch from a mothers protein filled milk to a diet lacking of proteins (usually in impoverished countries) it makes them bloated and puffy.

43
Q

what is marasmus?

A

energy deficiency - experienced during famine. symptoms include loss of weight, anemia, loss of fluids

44
Q

what is the oesophagus

A

the oesophagus is a long muscular tube that passes through the thorax and diaphragm to join to the stomach

45
Q

name the two muscles in the oesophagus and how they work

A 
the longitudal muscles(outside the gut) 
circular muscles(inside the gut) 
they are antagonistic muscles, when one contracts the other relaxes
46
Q

3 parts of the small intestine

A

duodenum, jejunum and ileum. they absorb food products and water.

47
Q

functions of the liver

A

secretes bile, helps with digestion, metabolism, immunity and storage of nutrients

48
Q

name the 4 processes involved in nutrition

A

ingestion(taking in), digestion(breaking down), absorbtion and assimilation(used)

49
Q

define mechanical digestion

A

breakdown of food into small pieces without chemical change to it. This occurs in the mouth and stomach.

50
Q

chemical digestion definition

A

breaking down of larger insoluble molecules of food into small soluble molecules that can be absorbed

51
Q

how does cholera cause diarrehoea?

A

because the bacteria is ingested and then. they release toxins which leads to the loss of chloride ions into the small intestine. This causes water potential to decrease, so more water from the surrounding cells enter through osmosis.
this leads to diarrehoea and dehydration

52
Q

name the 4 teeth types and the number of them

A

canines(1), incisors(2), premolars(2) and molars(3)

53
Q

describe how dental decay occurs

A

sugary foods ingested are fuel for bacteria, and this bacteria left on teeth produce a sticky substance which traps food particles and forms a coat of plaque.
Plaque contains bacteria that turns sugary foods into acids that slowly remove calcium & phosphate from the enamel. This softens the dentine underneath it.

54
Q

name the enzymes in hydrochloric acid

A

pepsin and rennin

55
Q

role of bile

A

bile reduces the surface tension of fats and also the attractive forces between fat molecules. This causes emulsion. Emulsion increases the surface area, and therefore the speeds up digestion by lipase

56
Q

how is the small intestine adapted for absorption

A

1) large absorbtion surface area (because of villi)
2) concentration gradient
3) because of the membrane that separates the blood capillaries and the food substances
4) its long, so theres enough time for absorption to occur

57
Q

define assimilation

A

movement of digested food molecules into the the cells of the body where they are being used, they become part of the cells.

grade 9 midterm exams (5 decks)

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