Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Biology (Nora) > Biology experiments > Flashcards

Biology experiments Flashcards

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
1
Q

Test for starch

chemical used

A

iodine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Test for starch

initial colour

A

yellow/red

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Test for starch

final colour

A

blue/black

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Test for starch

how do you add iodine

A

with a dropper

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Test for starch

what do you test

A

bread

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Test for starch

what is the control

A

water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Test for starch

colour change in control

A

stays red/yellow the whole time

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Test for reducing sugar

chemical used

A

Benedicts solution

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Test for reducing sugar

what do we test

A

glucose syrup

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Test for reducing sugar

initial colour of BS

A

blue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Test for reducing sugar

final colour of bs

A

orange/brick red

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Test for reducing sugar

describe set up

A

equal amounts of substance and benedicts solution in a test tube

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Test for reducing sugar

where does the test tube go?

A

in a water bath and heated gently

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Test for reducing sugar

control

A

water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Test for reducing sugar

colour change in control

A

stays blue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Test for soluble protein

Name of test

A

biuret test

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Test for soluble protein

what do we test

A

milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Test for soluble protein

chemicals used

A

sodium hydroxide and copper sulphate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Test for soluble protein

what colour is sodium hydroxide

A

colourless

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Test for soluble protein

what colour is copper sulphate

A

blue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Test for soluble protein

describe the setup

A

milk in a test tube with sodium hydroxide and a few drops of copper sulphate added in

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Test for soluble protein

control

A

water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Test for soluble protein

final colour

A

purple

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Test for soluble protein

colour change for control

A

stays blue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Test for Fat

describe experiment

A

rub fat on a piece of brown paper

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Test for fat

what do we test

A

butter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Test for fat

control

A

water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Test for fat

change

A

a translucent stain appears and remains after drying

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Test for fat

change in control

A

spot dries up after a day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

MICROSCOPE

eyepiece magnification

A

x10

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

MICROSCOPE

objective lens magnification

A

x4, x10, x40

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

MICROSCOPE

what do you use coarse focus wheel with

A

with the low power lens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

MICROSCOPE

what do you use the fine focus wheel with

A

high power lens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q 
MICROSCOPE
 function of the focus wheels
A

focus the specimen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

MICROSCOPE

stage

A

slide is placed here

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

MICROSCOPE

condenser/iris diaphragm

A

controls amount of light going onto the specimen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

MICROSCOPE

lamp or mirror

A

shines light through the specimen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

OBSERVING ANIMAL CELLS

how do you obtain the animal cells

A

using a clean cotton bud, remove a sample of chec cells from inside the mouth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

OBSERVING ANIMAL CELLS

where do the animal cells go

A

place them on a slide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

OBSERVING ANIMAL CELLS

2 things you could add to the slide

A

water

methylene blue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

OBSERVING ANIMAL CELLS

to stain cells

A

methylene blue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

OBSERVING ANIMAL CELLS

unstained cells

A

water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

OBSERVING ANIMAL CELLS

how do you add the cover slip and why

A

place down from an angle of 45º to eliminate air bubbles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q 
OBSERVING ANIMAL CELLS
 function of cover slip 2
A

protects specimen from drying out

protects the lenses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

OBSERVING ANIMAL CELLS

what do you do before setting it up on the stage

A

dry excess fluid on the slide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

OBSERVING ANIMAL CELLS

how do you secure the slide on the stage

A

clip it into position

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

OBSERVING ANIMAL CELLS

how do you locate suitable cells

A

using the low power objective lens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

OBSERVING ANIMAL CELLS

how do you focus at the start

A

using the coarse focus wheel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

OBSERVING ANIMAL CELLS

after you have located suitable cells

A

use a high power objective lens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

OBSERVING ANIMAL CELLS

how do you focus using a high power objective lens

A

fine focus knob

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

OBSERVING ANIMAL CELLS

why do you only use a fine focus knob when using a high powered lens

A

the prevent damage to slide and lens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

OBSERVING ANIMAL CELLS

how do you record the experiment

A

draw cells at high and low power

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

OBSERVING ANIMAL CELLS

how do you know where the nucleus is

A

the methylene blue stains the nucleus darker blue than the rest of the cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

OBSERVING PLANT CELLS

how do you obtain the cells?

A

using a scalpel, remove a thin piece of onion skin

55
Q

OBSERVING PLANT CELLS

how do you know if the piece is thin enough

A

you should be able to see light through it

56
Q

OBSERVING PLANT CELLS

why do we want the piece to be so thin

A

so that individual cells can be seen

57
Q

OBSERVING PLANT CELLS

what do you add to cell for unstained cell

A

drop of water

58
Q

OBSERVING PLANT CELLS

what do you add to cell for a stained cell

A

drop of iodine

59
Q

OBSERVING PLANT CELLS

where do you put the onion cells

A

on a glass slide

60
Q

OBSERVING PLANT CELLS

how do you put on the cover slip and why

A

add at an angle of 45º to prevent air bubbles

61
Q

OBSERVING PLANT CELLS

before putting slide on the stage

A

dry any excess fluid from it

62
Q

OBSERVING PLANT CELLS

how do you tell where the nucleus is?

A

iodine stains the nucleus darker than the rest of the cells

63
Q

TRANSVERSE SECTION OF A DICOT STEM

describe the stem you use

A

a young wet privet stem

64
Q

TRANSVERSE SECTION OF A DICOT STEM

why does it need to be young

A

so that the vascular bundles can be easily seen

65
Q

TRANSVERSE SECTION OF A DICOT STEM

why does it have to be wet

A

so that it is easy to cut thin sections of the stem

66
Q

TRANSVERSE SECTION OF A DICOT STEM

how do you cut up the stem

A

support the stem with your hand, place the stem on a chopping board and use a scalpel to cut thin transverse sections of the stem

67
Q

TRANSVERSE SECTION OF A DICOT STEM

where do you put the thin pieces of the stem and why

A

transfer them to a dish of water to keep them moist

68
Q

TRANSVERSE SECTION OF A DICOT STEM

how do you choose which pieces to use

A

choose the thinnest pieces

69
Q

TRANSVERSE SECTION OF A DICOT STEM

how do you transfer the thinnest pieces onto a slide

A

using a paintbrush

70
Q

TRANSVERSE SECTION OF A DICOT STEM

what do you put on the slide 2

A

water for stained or iodine for unstained

71
Q

TRANSVERSE SECTION OF A DICOT STEM

how do you record the experiment

A

draw the best section under low and high power

72
Q

TO DEMONSTRATE OSMOSIS

what do you do first

A

cut a section of visking tube and soak it in water to soften it

73
Q

TO DEMONSTRATE OSMOSIS

what is visking tube

A

an artificial semi permeable membrane

74
Q

TO DEMONSTRATE OSMOSIS

what do you do at one end of the tubing

A

tie a knot

75
Q

TO DEMONSTRATE OSMOSIS

what do you fill the tubing with

A

a starch solution

76
Q

TO DEMONSTRATE OSMOSIS

after you fill with a starch solution

A

tie a knot at the other end of the tubing

77
Q

TO DEMONSTRATE OSMOSIS

what do you do to the bag then 2

A

dry the outside of the bag and weigh the bag

78
Q

TO DEMONSTRATE OSMOSIS

where do you suspend the bag

A

in a beaker of water

79
Q

TO DEMONSTRATE OSMOSIS

how long do you leave the bag for

A

about 15 minutes

80
Q

TO DEMONSTRATE OSMOSIS

how do you find the results

A

dry the outside of the bag and reweigh it

81
Q

TO DEMONSTRATE OSMOSIS

what would be the control

A

the same thing but with water instead of starch solution

82
Q

TO DEMONSTRATE OSMOSIS

result for starch

A

weighs more at the end, it swelled

83
Q

TO DEMONSTRATE OSMOSIS

why does the visking tubing weigh more at the end

A

water has entered the visking tubing bag by osmosis from a solution with more water to a solution with less water

84
Q

TO DEMONSTRATE OSMOSIS

change in control

A

no change

85
Q

equation for demonstrating how catalase works

A

hydrogen peroxide –(catalase)—> water and oxygen

86
Q

EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTION

how do you keep pH constant

A

add pH buffer 9 into the graduated cylinder

87
Q

EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTION

what do you add to graduated cylinder

A

a drop of washing up liquid

88
Q

EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTION

what is the function of the washing up liquid

A

allows the foam to form as oxygen is a product of the reaction

89
Q

EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTION

what enzyme do we use

A

catalase

90
Q

EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTION

what is the source of catalase

A

we add fresh chopped celery into the graduated cylinder which is the source of catalase

91
Q

EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTION

what is the substrate

A

hydrogen peroxide

92
Q

EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTION

how do we get the hydrogen peroxide

A

drop some hydrogen peroxide into the test tube

93
Q

EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTION

where do you first put the graduated cylinder and test tube

A

in a water bath at 0ºc

94
Q

EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTION

after is it in a water bath at 0ºc

A

add in some hydrogen peroxide and stir gently

95
Q

EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTION

how do you find the rate of enzyme action

A

measure the height of foam produced per minute

96
Q

EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTION

why do you repeat the experiment

A

repeat at different temperatures to get more results

97
Q

EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTION

how do you calculate results

A

draw a graph

98
Q

EFFECT OF pH ON THE RATE OF ENZYME ACTION

how do you keep the temperature constant

A

put in a water bath at 25ºc

99
Q

EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTION

how do you change the pH

A

add different pH buffers each time, eg. pH 2, pH 4 etc.

100
Q

THE EFFECT OF HEAT DENATURING ON THE RATE OF ENZYME ACTION

what do you place in both graduated cylinders

A

pH buffer 9 and washing up liquid

101
Q

EFFECT OF DENATURING ON THE RATE OF ENZYME ACTION

what do you put only in the graduated cylinder in the real experiment

A

chopped boiled celery

102
Q

EFFECT OF DENATURING ON THE RATE OF ENZYME ACTION

what do you put only in the graduated cylinder in the control experiment

A

chopped fresh celery

103
Q

EFFECT OF DENATURING ON THE RATE OF ENZYME ACTION

what does boiling the celery do?

A

denatures the enzyme catalase in the celery

104
Q

EFFECT OF DENATURING ON THE RATE OF ENZYME ACTION

what do you put in both test tubes

A

hydrogen peroxide

105
Q

EFFECT OF DENATURING ON THE RATE OF ENZYME ACTION

where do you put all the apparatus for both experiments

A

into a water bath at 25ºc

106
Q

EFFECT OF DENATURING ON THE RATE OF ENZYME ACTION

how do you start the reaction

A

pour some of the hydrogen peroxide from each test tube into each graduated cylinder

107
Q

EFFECT OF DENATURING ON THE RATE OF ENZYME ACTION

before you add in the hydrogen peroxide

A

allow some time to reach 25ºC

108
Q

EFFECT OF DENATURINGE ON THE RATE OF ENZYME ACTION

how do you calculate the results

A

measure the height of foam produced per minute using a stop watch

109
Q

EFFECT OF DENATURING ON THE RATE OF ENZYME ACTION

result from the real experiment

A

no foam produced as the catalase was denatured

110
Q

EFFECT OF DENATURING ON THE RATE OF ENZYME ACTION

result from control experiment

A

foam was produced

111
Q

THE PREPARATION OF AN IMMOBILISED ENZYME

the first thing you have to do

A

prepare a solution of sodium alginate

112
Q

THE PREPARATION OF AN IMMOBILISED ENZYME

what is sodium alginate

A

the gel that traps the enzyme

113
Q

THE PREPARATION OF AN IMMOBILISED ENZYME

what do you add to the sodium alginate

A

add yeast

114
Q

THE PREPARATION OF AN IMMOBILISED ENZYME

why do we add yeast

A

it is the source of the enzyme

115
Q

THE PREPARATION OF AN IMMOBILISED ENZYME

what do you do with the enzyme solution

A

take it into a syringe and drop into a beaker of calcium chloride to allow beads to form

116
Q

THE PREPARATION OF AN IMMOBILISED ENZYME

what happens when the beads are formed

A

the sodium and calcium swap places and hard beads of calcium alginate are formed around the yeast cells

117
Q

THE PREPARATION OF AN IMMOBILISED ENZYME

after the beads are formed

A

allow to stand for 5 minutes to allow time for the beads to form

118
Q

THE PREPARATION OF AN IMMOBILISED ENZYME

how do you remove debris

A

filter the mixture

119
Q

THE PREPARATION OF AN IMMOBILISED ENZYME

how do you remove any surface yeast

A

wash the beads

120
Q

THE USE OF AN IMMOBILISED ENZYME

what do you put in the 2 funnels

A

A: Beads of immobilised yeast
B: free yeast and water

121
Q

THE USE OF AN IMMOBILISED ENZYME

what is free yeast

A

yeast and water

122
Q

THE USE OF AN IMMOBILISED ENZYME

what do you add to each funnel then

A

sucrose

123
Q

THE USE OF AN IMMOBILISED ENZYME

why do you add sucrose

A

it is the substrate for the enzyme in yeast

124
Q

THE USE OF AN IMMOBILISED ENZYME

how do you collect the product

A

open the taps and collect the product in beakers

125
Q

THE USE OF AN IMMOBILISED ENZYME

what do you note in the beakers

A

note if they are cloudy or clear

126
Q

THE USE OF AN IMMOBILISED ENZYME

what do you test for in each solution

A

reducing sugar

127
Q

THE USE OF AN IMMOBILISED ENZYME

how do you test for reducing sure

A

using Benedict’s solution

128
Q

THE USE OF AN IMMOBILISED ENZYME

which is cloudy, the product from immobilised or free?

A

the product from the free yeast is cloudy

129
Q

THE USE OF AN IMMOBILISED ENZYME

what does it mean that its clear

A

no enzyme mixed with the product

130
Q

THE USE OF AN IMMOBILISED ENZYME

what does it mean that it is cloudy

A

enzyme is mixed with the product

131
Q

THE USE OF AN IMMOBILISED ENZYME

which one tests positively for reducing sugar

A

both

132
Q

THE USE OF AN IMMOBILISED ENZYME

is sucrose a reducing sugar

A

no

133
Q

THE USE OF AN IMMOBILISED ENZYME

how is a reducing sugar present in the product

A

the enzyme in the yeast has converted the sucrose into a reducing sugar

134
Q

THE USE OF AN IMMOBILISED ENZYME

2 advantages of an immobilised enzyme

A
  • enzyme can easily be recovered and reused

- the product is pure

Biology (Nora) (18 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions