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AS Biology > GCSE Recap Test > Flashcards

GCSE Recap Test Flashcards

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1
Q

What is water used for in plants?

A
  • Transpiration
  • Photosynthesis
  • Transportation of materials
  • Cell turgidity
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2
Q

What is water used for in humans?

A
  • Hydration and turgidity of cells
  • Replenish water content in the body
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3
Q

What are carbohydrates, protein and fat made up of?

A

Carbon. hydrogen and oxygen (protein is also made up of nitrogen)

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4
Q

What are carbohydrates?

A

A biological molecule formed of sugar sub-units. Different carbohydrates differ by having different numbers or types of sugar sub-units.

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5
Q

What are examples of simple carbohydrates?

A
  • glucose (made up of one basic sugar unit)
  • lactose (made up of two basic sugar units)
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6
Q

What type of molecule is sugar?

A

‘fast-release’ energy stores

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7
Q

What are the uses of simple carbohydrates?

A
  • sources of energy
  • respiration
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8
Q

What are examples of products rich in carbohydrates?

A
  • (some) fizzy drinks
  • cakes
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9
Q

What are examples of complex carbohydrates?

A
  • starch
  • glycogen
  • cellulose
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10
Q

What type of molecules are starch and glycogen?

A

storage molecules

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11
Q

What is the main storage molecule in plants?

A

starch

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12
Q

What is the main storage molecule in animals

A

glycogen (in the liver and muscles)

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13
Q

What is the test for carbohydrates?

A

Adding iodine solution

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14
Q

What is the positive result for the presence of carbohydrates?

A

Iodine solution turns from yellow-brown to blue-black

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15
Q

What is the test for sugar?

A

Adding Benedict’s solution and heating in a water bath.

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16
Q

What is the positive result for the presence of sugar?

A

Benedict’s solution turns from blue to (green to orange to) a brick-red precipitate.

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16
Q

What is protein?

A

A biological molecule formed of sub-units of amino acids and differ by contain different types or number of amino acids or by a different combination/sequence of amino acids.

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17
Q

What is the use of protein?

A
  • structural (e.g. in muscle) for growth and repair of cells
  • functional (e.g. as enzymes or antibodies)
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18
Q

What are sources of protein?

A
  • lean meat
  • lentils
  • fish
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19
Q

What is the test for protein?

A

The Biuret test: Add sodium hydroxide, then add a few drops of copper sulfate and shake.

20
Q

What is the positive result for the presence of protein?

A

Solution turns for blue to purple/lilac.

21
Q

What is fat?

A

A biological molecule made up of glycerol and three fatty acids (basic unit of fat)

22
Q

What is the use of fat?

A
  • storage and source of energy
23
Q

What are sources of fat?

A
  • sausages
  • streaky bacon
  • butter
  • lard
24
Q

What is the test for fat?

A

Shake the fat with ethanol and add an equal amount of water.

25
Q

What is the positive result for the presence of fat?

A

Colourless ethanol changes to a cloudy white emulsion.

26
Q

What is an enzyme?

A

A biological catalyst (and a protein) that speeds up the rate of reactions without itself being used up in the reaction.

27
Q

How do enzymes work? (Lock and Key model)

A
  • The shape of the active site and the substrate are complementary to each other
  • The substrate fits tightly into the active site
  • The substrate is broken down into its products
  • Enzyme specificity: due to the complementary shape the of the enzyme’s active site, the enzyme will only work on one (or a small range of) substrates.
28
Q

What are the factors affecting enzyme activity?

A
  • Temperature
  • pH
  • Enzyme concentration
29
Q

How does temperature affect enzyme activity?

A
  • At lower temperatures: lower kinetic energy of enzymes and substrates; fewer collisions; lower enzyme activity
  • At optimum temperatures: maximum enzyme activity occurs
    -At higher temperatures: enzymes become progressively denatured; substrate no longer fits in the active site.
30
Q

How does pH affect enzyme activity?

A
  • Either side of the optimum pH: enzyme active site changes shape; lower enzymes activity
  • At the optimum pH: maximum enzyme activity
31
Q

How does enzyme concentration affect enzyme activity?

A
  • At lower concentrations of enzymes: less available enzymes; lower enzyme activity
    -At optimum and higher concentration of enzymes: the rate of enzyme activity levels off as the number of substrates becomes limiting.
32
Q

What is denaturation?

A

When the active site of an enzyme undergoes permanent and irreversible change in its shape, causing substrates to no longer fit in the active site.

33
Q

What are the uses of enzymes?

A
  • biological washing powder (they are thermostable; can work effectively at a wide range of temperatures
34
Q

What is calcium used for in plants?

A

Production of the cell wall

35
Q

What is magnesium used for in plants?

A

Production of chlorophyll

36
Q

What is nitrogen used for in plants?

A

Production of protein for growth

37
Q

What are the structures within an animal cell?

A
  • Cell membrane
  • Cytoplasm
  • Mitochondria
  • Cytoplasm
  • Nucleus
  • Nuclear membrane
38
Q

What are the structures within a plant cell?

A
  • Cell wall
  • Cell membrane
  • Cytoplasm
  • Chloroplasts
  • Nucleus
  • Nuclear membrane
  • Vacuole
  • Mitochondria
39
Q

What are the structures within a bacterium cell?

A
  • (Non-cellulose) cell wall
  • Cell membrane
  • Plasmid
  • Ring of DNA/ circular chromosome
  • Cytoplasm
40
Q

How do you calculate the image size of a cell in a microscope?

A

I = AxM

41
Q

What is the order of the structures within the body?

A

Organelles -> cells -> tissues -> organs -> organ systems -> organism

42
Q

What are the layers of structures in the villi?

A
  • Lumen
  • Lacteal
  • Large capillary network
  • surface epithelial cells
43
Q

How is the ilium adapted for the absorption of substances?

A
  • Large SA: long and folded
  • Thin: Short distance from lumen to bloodstream
  • Permeable: digested substances pass through easily
  • Good blood supply: maintains concentration gradient for diffusion
  • Villi: finger like projections which further increase SA
44
Q

How is the villi adapted to aid absorption?

A
  • Good blood supply: large network of capillaries; blood high in digested food transports the products and is replaced by blood low in digested food; maintains concentration gradient between ilium and bloodstream
  • Lacteal: a tube which absorbs products of digested fat before returning them to the blood
  • Single layer of surface epithelium cells : reduces diffusion distance
  • Permeable: digested substances can easily pass through
45
Q

What are leaves adapted for?

A
  • Light absorption
  • Gas exchange
46
Q

How is the leaf adapted to maximise light absorption?

A
  • Each leaf is not in the shade of the other
  • Waxy cuticle: a transparent and protective layer which allows light to pass through; waterproof to prevent water loss by evaporation
  • Upper epidermis: transparent so allows light into the leaf; does not contain chloroplasts
  • Palisade mesophyll layer: regularly shaped so many are packed close together at the top of the leaf; has many chloroplasts to trap as much light as possible
  • Leaves are thin - ensures light goes into cells
  • Large SA (flat)
47
Q

How is the leaf adapted to maximise gas exchange?

A
  • Spongy mesophyll have few chloroplasts; large SA increased diffusion gases
  • Intercellular air spaces is moist and warm to increases the rate of diffusion
  • Stomata allow O2 and CO2 to enter and leave the cell. Guard cells open and close the stomata to minimise water loss. Stomata are usually open during the day and closed at night

AS Biology (15 decks)

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