Brainscape's Knowledge GenomeTM

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


See full index

GCSE AQA Biology chapter 3 pages 36-51 > Chapter 3 B3 Pages 36-51 > Flashcards

Chapter 3 B3 Pages 36-51 Flashcards

You may prefer our related Brainscape-certified flashcards:
GCSE Religious Studies - Edexcel Route A flashcards GCSE Religious Studies - Eduqas Route A flashcards AP® Biology flashcards GCSE Geography - AQA flashcards Biology 101 flashcards GCSE Religious Studies - Edexcel Route B flashcards GCSE Religious Studies - Eduqas Route B flashcards
1
Q

What is a tissue?

A

A tissue is a group of cells with similar structure and function working together.

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

What is an organ?

A

Organs are collections of tissues. Each organ contains several tissues, all working together to perform a specific function. For example, the stomach is an organ involved in the digestion of food.

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

What is an organ system?

A

A whole multicellular organism is made up of a number of organ systems working together. Organ systems are groups of organs that all work together To perform specific functions. The way in which one organ functions often depends on other organ system.

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

Describe the function of the small intestine

A

Absorption of soluble substances

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

Describe the function of the liver

A

Production of bile

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

Describe the function of the pancreas

A

Secretion of digestive enzymes

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

Describe the function of the stomach

A

Site of some protein digestion

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

Describe the structure and function of the mouth

A

Chew increase surface area to enzyme amylase to starch

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

Describe the structure and function of the salivary glands

A

Enzyme called amylase catalyses reaction breaking down starch into simple sugars. Also contains mucus making the food easier to eat.

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

Describe the structure and function of the gullet (oesophagus)

A

Has muscles in its wall. These muscles contract behind the food to push it along towards the stomach. This wave-like contraction is called peristalsis.

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

Describe the structure and function of the stomach

A

Food is mixed with stomach acid the protein-digest enzymes work quickly. Stomach acid also kills bacteria.

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

Describe the structure and function of the pancreas

A

Control glucose in the blood. Glucose levels tend to rise when eating causing insulin to be released causing excess glucose to convert to glycogen for storage in liver. When blood sugar drops, insulin secretion is replaced by glucagon which converts glucagon back to glucose.

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

Describe the structure and function of the rectum

A

Semi-solid material (feces) collects in the rectum before leaving the body through the anus.

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

Describe the structure and function of the liver

A

Produces a liquid called bile stored in the gall bladder, bile travels through bile duct into the small intestine. The bile breaks up fat.

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

Describe the structure and function of the large intestine

A

Absorbs water into the blood, undigested food becomes more solid.

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

Describe the function of the pancreas

A

Organ that makes and releases digestive juices containing enzymes to break down your food.

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

Describe the function of the stomach

A

Organ where food is churned with digestive juices and acids

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

Describe the function of the small intestine

A

Organ where small digested molecules are absorbed into the bloodstream.

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

Describe the function of the large intestine

A

Organ where water passes back into the body, leaving solid waste.

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

What are protein’s uses?

A

Act as hormones
Act as antibodies
Act as enzymes
Structural components such as muscle

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

What are carbohydrate’s uses?

A

Broken down and used in cellular respiration

Support material in plants

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

What are fats and oils uses?

A

Insulation

Efficient energy store

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

What are carbohydrates?

A

Carbohydrates provides us with the fuel that makes all the other reactions in life possible. They contain the chemical elements carbon, and oxygen.

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

What are all carbohydrates made up of ?

A

All carbohydrates are made up of units of sugars.

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

What do some carbohydrates contain give an example?

A

Some carbohydrates contain only one sugar unit. The best known of these single is glucose, C H12 O6 .

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

What are other carbohydrates made up of?

A

Other carbohydrates are made up of two sugar units joined together, e.g. sucrose, the compound we call,’Sugar,’ in everyday life. These small carbohydrate units are referred to as simple sugars.

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

What are complex carbohydrates made up of?

A

Complex carbohydrates such as starch and cellulose are made up of long chains of simple sugar units bonded together.

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

Give some examples of carbohydrate rich foods.

A

Carbohydrate rich foods include bread, potatoes, rice and pasta.

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

What are most of the carbohydrates we eat broken into?

A

Most of the carbohydrates we eat are broken down into glucose which is used in cellular respiration to provide energy fro metabolic reactions in your cells. The carbohydrate cellulose is an important support material in plants.

30
Q

What are lipids?

A

Lipids are fats (solids) and oils (liquids). They are the most efficient energy store in your body and an important source of energy in your diet.

31
Q

Why are lipids very important?

A

Combined with other molecules, lipids are very important in your cell membranes, as hormones, and in your nervous system.

32
Q

What are lipids made up of?

A

Like carbohydrates, lipids are made up of carbon, hydrogen and oxygen. All lipids are soluble in water.

33
Q

How man molecules and of what type are lipids made up of?

A

Lipids are made up of three molecules of fatty acids joined to a molecule of glycerol. The glycerol is always the same, but the fatty acids are different.

34
Q

What are lipid-rich foods?

A

Lipid-rich food includes all the oils, e.g. olive oil and corn oil, as well as butter, margarine, cheese and cream (dairy).

35
Q

What affects the lipid to be liquid or solid?

A

The different combination of fatty acids affects whether the lipid wil be a liquid oil or a solid fat.

36
Q

What are proteins used for?

A

Proteins are used for building up the cells and tissues of your body, as well as the basis of all your enzymes.

37
Q

How much of your body mass is made up of protein?

A

Between 15 and 16% of your body mass is made up of protein.

38
Q

Where is protein found?

A

Protein is found in tissues ranging from your hair and nails to the muscles that move you around and the enzymes that control your body and how it works.

39
Q

What are proteins made up of?

A

Proteins are made up of the elements carbon, hydrogen, oxygen and nitrogen. Protein-rich foods include meat, fish, pulses and cheese. A protein molecule is made up of long chains of small units called amino acids.

40
Q

what is the hierarchy of living organisms

A

Hierarchy of living organisms: cells􏰌 to tissues􏰌 to organs to 􏰌organ systems to 􏰌organisms

41
Q

state 3 food nutrients

A

carbohydrate
proteins
fats

42
Q

describe the food nutrient carbohydrate

A

Carbohydrate: composed of long chains of simple sugars e.g. glucose molecules

43
Q

describe the food nutrient protein

A

Proteins: composed of chains of amino acids

44
Q

describe the food nutrient fats

A

Fats: composed of 3 fatty acids & 1 glycerol molecule

45
Q

what do proteins act as

A

act as hormones
act as antibodies
act as enzymes
acts as structural components such as muscle

46
Q

what are carbohydrates uses

A

broken down and used in cellular respiration

support material in plants

47
Q

what are fats and oils uses

A

insulation

efficient energy store

48
Q

what is the food test for starch

A

1 Place a small amount of food on the spotting tile.
2 Add a few drops of iodine solution to the food on the spotting tile.
3 Yellow–red iodine solution turns blue–black if starch is present.
4 Repeat steps 1–3 for other types of food.
5 Record all your results in a results table.

49
Q

what is the food test fo sugar

A

1 Place a small amount of food in a test tube.
2 Add enough Benedict’s solution to cover the food.
3 Place the test tube in a warm water bath for 10 minutes.
4 Blue Benedict’s solution turns brick red on heating if a sugar such as glucose is present.
5 Repeat steps 1–4 for other types of food.
6 Record all your results in a results table.

50
Q

what is the food test for lipids (fats)

A

1 Place a small amount of food into a test tube.
2 Add a few drops of ethanol to the test tube.
3 Shake the test tube and leave for one minute.
4 Pour the solution into a test tube of water.
5 Ethanol added to a solution gives a cloudy white layer if a lipid is present.
6 Repeat steps 1–5 for other types of food.
7 Record all your results in a results table.

51
Q

what is the food test for protein

A

1 Place a small amount of food in a test tube.
2 Add 1 cm3 of Biuret reagent. Alternatively, add 1 cm3 of sodium hydroxide
solution and then add a few drops of copper sulfate solution.
3 Blue Biuret reagent turns purple if protein is present.
4 Repeat steps 1–3 for other types of food.
5 Record all your results in a results table.

52
Q

What is an enzyme?

A

An enzyme is a biological catalyst that speeds up the rate of chemical reactions in the body. Enzyme activity is affected by changes in temperature and pH.

53
Q

Explain how enzymes work

A
  • Enzymes are proteins. They speed up the rate of chemical reactions.
  • They have a specific shape called the active site
  • The active site is complementary to the shape of the substrate molecule. Like a 􏰊lock and
    ke􏰃􏰋􏰇
  • There are random collisions between the enzyme and the substrate molecule, when the
    substrate enters the active site an enzyme 􏰁 substrate complex is formed.
  • Bonds are broken
  • Produce are released.
  • Enzyme can then be reused.
54
Q

what do enzymes require

A

Enzymes require an optimum pH and temperature as they are proteins.

55
Q

what is the best temperature for enzymes

A

the optimum (best) temperature for enzymes is 37􏰍C (body temperature).

56
Q

what happens when increase the temperatures of the enzyme

A

Increasing temperatures: both the enzyme and substrate molecules have more kinetic energy, therefore there are more frequent collisions, more enzyme substrate complexes are formed and more products are released.

57
Q

what happens to the enzymes above 40 degrees celsius

A

Over 40°C the bonds in the enzyme start to break, therefore the enzyme starts to become denatured and no longer functions. The substrate can no longer fit into the active site.

58
Q

how does pH affect the enzyme

A

each enzyme has an optimum pH. They only work within a narrow range of pH. Higher/lower pHs cause the enzyme to become denatured.

59
Q

name three types of enzymes

A

protease
lipase
carbohydrase for example amylase

60
Q

where are protease found

A

the production site of protease are in the stomach
the pancreas and
the small intestine

61
Q

where are lipase found

A

the production site of lipase are in the pancreas and

the small intestine

62
Q

where are carbohydrase found

A

the production site of carbohydrase are in the salivary glands
the pancreas and
the small intestine

63
Q

where do the protease work

A

in the stomach and in the small intestine

64
Q

where do the lipase work

A

in the small intestine

65
Q

where do the carbohydrase work

A

in the mouth and the small intestine

66
Q

what are digestive enzymes

A

There are many different type of enzymes that speed up reactions in different parts of the digestive system. You need to know where these enzymes are made and where they function. See table below.

67
Q

what is bile

A

Bile: a green alkaline liquid produced by the liver and stored in the gallbladder. It neutralises stomach acid and emulsifies fats (which gives a larger surface area for the enzyme lipase to act).

68
Q

Where is food absorbed into the bloodstream

A

the small intestine

69
Q

Where is water reabsorbed back into the bloodstream

A

the large intestine

70
Q

what is the method to find out factors affecting enzymes

A

Method
1 Use the syringe to place 2 cm3 of amylase solution into a test tube.
2 Use another syringe to add 1 cm3 of pH buffer solution to the test tube.
3 Place the test tube into a water bath set at 30 C and leave for 5 minutes.
4 Whilst waiting, add a drop of iodine solution into each dimple of a spotting tile.
5 After 5 minutes, use another syringe to add 2 cm3 of starch to the amylase/buffer solution, start the stop clock and leave it on throughout the test. Mix using a plastic pipette.
6 Remove a drop of amylase/starch/buffer mixture after 30 seconds and add to the first drop of iodine on your spotting tile.
7 Wait another 30 seconds. Then remove a second drop of the mixture to add to the next drop of iodine.
8 Repeat step 6 until the iodine solution and the amylase/buffer/starch mixture remains orange.
9 Record the time taken for the amylase to fully digest the starch.
10 Repeat the whole procedure with a different pH buffer.

GCSE AQA Biology chapter 3 pages 36-51 (1 decks)

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