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Biology > Immunity And Vaccinations/Using Microorganisms > Flashcards

Immunity And Vaccinations/Using Microorganisms Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Examples of bacteria and uses

A

Lactobacillus bulgaricus- rod shaped, used for production of yogurt
Pneumococcus- spherical, causes pneumonia
E-coli

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2
Q

Example of protozoa and uses

A

Amoeba which has features like an animal cell (100um)
Chlorella which has features like a plant cell (5-10um)
Plasmodium which is pathogenic and causes malaria

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3
Q

What are the sizes of bacteria, fungi, viruses and protoctists

A 
Bacteria = 1-5um 
Fungi= 5-10um 
Viruses= 0.01-0.2um 
Protoctists= 5-10um
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4
Q

What is the structure of bacteria, fungi, viruses and protoctists

A 
Bacteria= Cell wall, cell membrane, cytoplasm, plasmids, circular chromosome of DNA
Fungi= Nucleus, cell wall, cytoplasm
Viruses= Protein coat and nucleic acid 
Protoctists= Some animal like, some plant like
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5
Q

What is the structure of bacteria, fungi, viruses and protoctists

A 
Bacteria= Cell wall, cell membrane, cytoplasm, plasmids, circular chromosome of DNA
Fungi= Nucleus, cell wall, plasma membrane 
Viruses= Protein coat and nucleic acid 
Protoctists= Some animal like, some plant like
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6
Q

Are bacteria, fungi, viruses and protoctists unicellular or multicellular?

A 
Bacteria= Uni
Fungi= Uni or multi
Viruses= Not a cell 
Protoctists= Uni or multi
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7
Q

How do bacteria obtain energy?

A

Some photosynthesise, most feed of dead/living organisms

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8
Q

Example of virus and uses

A

Tobacco mosaic virus causes discolouring of leaves of tobacco plants
HIV which causes AIDS
Influenza virus which causes the flu

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9
Q

How does is blood clotting useful

A

Causes skin to scab in order to reduce blood loss and chances of infection

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10
Q

Describe role of platelets

A

Skin is broken
Begins to bleed as blood vessel wall is broken
Platelets stick together and this causes production of mesh made of fibrin
This helps platelets bond together into a clot
This clot covers the break in the blog vessel and this leads to the formation of a scab

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11
Q

Describe process of phagocytosis

A
  1. Bacteria is engulfed by the phagocyte
  2. Bonds with the lysosomes which were already in the cell
  3. The lysosomes digest the bacteria and convert it into a phagolysosome
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12
Q

What is an antigen

A

Any substance that can stimulate the production of antibodies

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13
Q

What is an antibody

A

A protein which can bind to an antigen on a microbe and trigger it’s destruction
There are different antibodies for different antigens produced by different lymphocytes
Antibodies allow phagocytes to recognise them so that they can be ingested

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14
Q

What is a pathogen

A

It is a disease causing bacteria/virus/etc

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15
Q

Process of defence with antibodies

A
  1. Bacterium with antigens on their surface enter the body
  2. Lymphocyte recognise foreign antigens and secretes antibodies
  3. These antibodies bind to the antigens on the surface of the bacterium and move it into a phagocyte
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16
Q

What is a toxin

A

Substance produced by a bacteria which can harm cellular function

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17
Q

Process of antitoxin release

A
  1. Bacteria enter the body and release toxins
  2. Lymphocyte recognises this foreign body and releases antitoxins
  3. These antitoxins bind to the toxins and neutralise them
  4. It does this by remembering when these toxins were in our bodies before and knowing which antitoxin to release
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18
Q

Describe 1st infection process

A
  1. Pathogens enter the body
  2. Lymphocyte is activated and produces antibodies
  3. At the same time it produces memory cells to record which antibody has been released for which pathogen
  4. The antibodies bind to the pathogen and destroy it
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19
Q

Describe 2nd infection

A

Same as the first but rather than the lymphocyte needing to work out which antibody it has to produce, the memory cells activate and rapidly reproduce the antibody to fight of the pathogen before it can bring disease

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20
Q

What can a vaccine be

A
  1. Live but less infectious organism
  2. Dead organism or parts of the dead organism
  3. Modified toxins from a pathogen
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21
Q

Different types of immunity

A

Natural (active and passive)

Acquired (active and passive)

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22
Q

What is natural passive immunity

A

Antibodies received in mother’s breast milk and no memory cells are made

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23
Q

What is natural active immunity

A

Exposure to antigens and memory cells are made

24
Q

What is acquired passive immunity

A

Antibodies are received in an injection and no memory cells are made

25
Q

What is acquired active immunity

A

Antigens are injected and antibodies and memory cells are made

26
Q

Aerobic respiration word equation

A

Glucose + oxygen —> carbon dioxide + water + energy

27
Q

Aerobic respiration balanced equation

A

C6H12O6 + 6O2 –> 6H2O + 6CO2

28
Q

Anaerobic respiration is also known as

A

Fermentation

29
Q

Anaerobic respiration word equation

A

Glucose –> carbon dioxide + alcohol + little energy

30
Q

Anaerobic respiration balanced equation

A

C6H12O6 –> 6CO2 + 2C6H5OH

31
Q

Experiment for testing aerobic respiration

A

Two test tubes
Ones has yeast and sugar solution
This has bung in it and delivery tube to open text tube with limewater in it
If the yeast and sugar solution is fermenting therefore respiring, the limewater will turn cloudy from the CO2

32
Q

Experiment for testing anaerobic respiration

A

Two test tubes
Ones has yeast and sugar solution with liquid paraffin on top which stops oxygen from reaching the solution
This has bung in it and delivery tube to open text tube with limewater in it
If the yeast and sugar solution is fermenting therefore respiring, the limewater will turn cloudy from the CO2

33
Q

Making beer chemical facts

A
  • Barley grains store starch in their kernels
  • Malting the barley allow these to be converted into simple sugars by germinating them in warm, moist environments
  • This produces the enzyme maltase which turns starch into maltose
  • Then soaked and heated up to continue this conversion (mashing)
34
Q

Beer production process

A
  1. Malt barely grains into malt by germinating the grains
  2. Mash malt into sugary solution (wort)
  3. Ferment the wort into beer
35
Q

Fuel alternative

A

Alcohol made from sugar canes in Brazil

36
Q

Vinegar production

A

Certain bacteria can turn alcohol into a acetic acid (=vinegar) and this can preserve food

37
Q

Respiration for beer and wine

A

Anaerobic

38
Q

Respiration for bread

A

Aerobic

39
Q

Penicillin production

A

Product of the bacteria, penicillium

40
Q

Respiration for yogurt and cheese

A

Anaerobic

41
Q

Methane production

A

When some bacteria decay, they emit methane which can be used for fuel for cooking or Bunsen burners

42
Q

Modified bacteria

A

Genetic engineering of bacteria can create insulin

43
Q

Fungi in thread like structure

A

Hyphae

44
Q

Process of yogurt making

A

Lactic fermentation

45
Q

Yogurt production equation

A

Lactose (milk sugar) –> lactic acid + some energy

46
Q

Yogurt production steps

A

Milk is pasteurised (85-95)
Milk is homogenised
Milk is cooked and inoculated with lactobacillus
Milk is incubates for several hours at 42
Flavourings and fruit are added

47
Q

What are fermenters for

A

Growing large quantities of microorganisms

48
Q

Why are nutrients and glucose added to fermenters

A

For respiration, growth, reproduction, other loving processes

49
Q

Why is pH controlled in a fermenter

A

To ensure enzymes of the microorganisms don’t denature

50
Q

How is pH controlled in a fermenter

A

Adding acidic/alkaline solution to reach optimum pH or adding a buffer solution

51
Q

What’s a buffer solution

A

Solution which maintains and optimum pH in a solution

52
Q

Why is temperature controlled in a fermenter

A

Heat produced from respiration and enzymes will denature when they’re too hot causing microbes to die

53
Q

Why is solution stirred in a fermenter

A
  1. spreads oxygen
  2. keeps consistent temperature
  3. regulates pH
54
Q

How big are fermenters

A

Up to 200,000 litres

55
Q

How can contamination or fermenters be avoided

A

Filter air input
Filter nutrients
Sterilise fermenter

56
Q

Why is a fermenter steam cleaned

A

Kills excess bacteria with heat which reduces competition

Water doesn’t contaminate container

57
Q

Alcohol and yeast

A

High alcohol content kills yeast

Biology (16 decks)

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