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Molecules Flashcards

1
Q

Factors affecting the rate of diffusion

A
  • Concentration gradient
    -Temperature
  • Surface area
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2
Q

Small organisms

A

Have large surface area to volume ratio and therefore diffusion happens faster

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3
Q

Cytoplasm in animal cells

A

Osmosis

Has low conc of water so water from outside the cell will diffuse into the cell.If there is too much water the cell will burst

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4
Q

Plant cells

A

Have cell walls to prevent them from bursting

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5
Q

turgid

A

too much water. Keeps stems of non-weedy plants upright

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6
Q

Flaccid/plasmolysed

A

too little water

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7
Q

surface area

A

add the area of all the shapes faces

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8
Q

volume

A

L x W x H =cm3

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9
Q

Why do large organisms need specialised systems?

A
  • so substances can quickly diffuse in and out of cells
  • the larger the sa:v ratio the faster the rate of diffusion
    -Large organisms = small sa:v ration
  • to maximise the rate of diffusion
  • the body needs a lot of nutrients needs a fast way to get them there
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10
Q

Visking tubing

A

visking tube - semi-permeable membrane

Put in beaker of water. Visking tube has sucrose solution in it
through osmosis water will move into Visking tube .
high conc in water to low conc in sucrose solution

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11
Q

Agar Jelly

A

The smaller the cubes of jelly the faster the acid takes to penetrate the cube because the smaller cubes have a larger SA:V ratio

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12
Q

Core practical: Osmosis in Potatoes

A
  1. Cut equal sized pieces of potato
  2. blot with tissue and measure
    3.put pieces into different concentrations of sucrose solution for a few hours
  3. remove from solution, blot with tissue paper and re-measure
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13
Q

Results of core practical osmosis in potatoes

A

Lower conc of sucrose solution- potatoes grew. Cells gained water and began to swell

medium conc- stayed the same. Both potato cells and the water had the same water conc

Highest conc- Shrunk. Higher concentration of water inside the potato than the solution.Left the potato cells plasmolysed

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14
Q

Structure of carbohydrates

A

Carbon, Hydrogen, Oxygen

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15
Q

Lipid

A

Carbon, Hydrogen, Oxygen

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16
Q

Protein polymers

A

Nitrogen, Carbon, Hydrogen, Oxygen

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17
Q

Polymers

A

Sub units that make up Carbohydrates, Lipids and proteins

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18
Q

Proteins

A

Made of Amino acids

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19
Q

Lipids

A

Made of fatty acids and glycerol

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20
Q

Carbohydrates

A

Made from simple sugars (glucose & fructose)

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21
Q

Test for starch

A

Iodine

If starch present –» Blue-black
If not —» Orange-Brown

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22
Q

Test for Lipids

A

Ethanol emulsion

If present –> cloudy
If not —> Colourless

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23
Q

Test for sugar (glucose)

A

Benedicts

If present —> Brick red
If not —> Blue

24
Q

Test for protein

A

Biuret

If present–> Purple
If not —> Blue

25
Benedicts test
Semi quantitive because it is possible to estimate the concentration of reducing sugars on a scale from blue to red
26
Enzymes
- Made of protein -Biological catalysts -speed up reactions by lowering activation energy - Have an active site
27
Active site
Where the substrate joins . Specific and complimentary to specific and corresponding substrate.
28
Protease
Protein --> Amino acids produced in stomach + pancreas Works in Stomach + Small intestine
29
Carbohydrase
Carbohydrate --> glucose produced in mouth + small intestine + pancreas
30
Lipase
Lipids ---> fatty acids + glycerol Produced in pancreas + small intestine
31
Amylase
Starch ---> Maltose produced in salivary glands Works in mouth + small intestine
32
Denatured enzyme
When exposed to extreme temperatures enzymes active sites may change meaning the substrate can no longer fit and there isn't a reaction
33
Optimum temperature
increased temperature = increased enzyme because of the increase in kinetic energy activity up to a certain point. Past that point the enzyme begins to denature
34
Optimum PH
Is affected by where the enzyme operates but temp isnt. Low PH also denatures enzymes stomach ph- 2 Alkaline Phosophate- 9 Salivary amalyse- 6
35
practically investigate how enzyme activity can be affected by changes in temperature step 1
1. measure 5cm3 of milk 2.add 7ml of sodium carbonate to the milk 3. add 5 drops of phenolphthalein indicator and mix 4. Should start of pink bcos milk is alkaline as the milk decays it becomes more acidic 5. measure out 5cm3 of lipase in seperate cylinder 6. put both cylinders in beaker of water at 6 celcius 7.Add 1ml of lipase into the milk tube once the milk is at 60 degrees 8.Contstanly mix and time how long it takes for the milk to go back to its og colour. repeat at different temperatures 9. repeat again for a mean average
36
reliability
repeating an experiment
37
accuracy
finding mean of results after removing an anomalous result
38
validity
Making sure that the results are due to the reasons claimed and not mitigating factors
39
Practically investigate how enzyme activity can be affected by changes in PH step 1
1. Set up a bunsen burner, tube, tripod, heat proof mat and gauze
40
Graphs
x- axis : independent variable (what you change) y-axis: dependent variable (what you measure)
41
Practically investigate how enzyme activity can be affected by changes in PH step 2
2. Place a beaker of water on the guaze and adjust the flame so the water is at 35 degrees
42
Practically investigate how enzyme activity can be affected by changes in PH step 3
3. now put 2 drops of iodine solution into several holes on a spotting tile
43
Practically investigate how enzyme activity can be affected by changes in PH step 4
4. Add 2cm3 of amylase solution and 2cm3 of starch to the tube
44
Practically investigate how enzyme activity can be affected by changes in PH step 5
5.Add 1cm3 of PH solution to same tube . to keep PH constant
45
Practically investigate how enzyme activity can be affected by changes in PH step 6
6. Mix solution in test tube and place into beaker of water
46
Practically investigate how enzyme activity can be affected by changes in PH step 7
7.Use pipette to remove a few drops of the test tube solution and put in a spotting time ever 20 seconds
47
Practically investigate how enzyme activity can be affected by changes in PH step 8
8.Repeat until the iodine solution stops turning black
48
Practically investigate how enzyme activity can be affected by changes in PH step 9
9 .record time this takes and repeat experiment w/o PH solution
49
practically investigate how enzyme activity can be affected by changes in temperature step 2
2.add 7ml of sodium carbonate to the milk
50
practically investigate how enzyme activity can be affected by changes in temperature step 3
3. add 5 drops of phenolphthalein indicator and mix
51
practically investigate how enzyme activity can be affected by changes in temperature step 4
4. Should start of pink bcos milk is alkaline as the milk decays it becomes more acidic
52
practically investigate how enzyme activity can be affected by changes in temperature step 5
5. measure out 5cm3 of lipase in seperate cylinder 6. put both cylinders in beaker of water at 6 celcius 7.Add 1ml of lipase into the milk tube once the milk is at 60 degrees 8.Contstanly mix and time how long it takes for the milk to go back to its og colour. repeat at different temperatures 9. repeat again for a mean average
53
practically investigate how enzyme activity can be affected by changes in temperature step 6
6. put both cylinders in beaker of water at 6 celcius
54
practically investigate how enzyme activity can be affected by changes in temperature step 7
7.Add 1ml of lipase into the milk tube once the milk is at 60 degrees
55
practically investigate how enzyme activity can be affected by changes in temperature step 8
8.Contstanly mix and time how long it takes for the milk to go back to its og colour. repeat at different temperatures
56
practically investigate how enzyme activity can be affected by changes in temperature step 8
9. repeat again for a mean average

Biology (10 decks)

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