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Molecules Flashcards

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AP® Biology flashcards Biology 101 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
Q

Benedicts test

A

Semi quantitive

because it is possible to estimate the concentration of reducing sugars on a scale from blue to red

26
Q

Enzymes

A
  • Made of protein
    -Biological catalysts
    -speed up reactions by lowering activation energy
  • Have an active site
27
Q

Active site

A

Where the substrate joins . Specific and complimentary to specific and corresponding substrate.

28
Q

Protease

A

Protein –> Amino acids

produced in stomach + pancreas
Works in Stomach + Small intestine

29
Q

Carbohydrase

A

Carbohydrate –> glucose

produced in mouth + small intestine + pancreas

30
Q

Lipase

A

Lipids —> fatty acids + glycerol

Produced in pancreas + small intestine

31
Q

Amylase

A

Starch —> Maltose

produced in salivary glands
Works in mouth + small intestine

32
Q

Denatured enzyme

A

When exposed to extreme temperatures enzymes active sites may change meaning the substrate can no longer fit and there isn’t a reaction

33
Q

Optimum temperature

A

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
Q

Optimum PH

A

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
Q

practically investigate how enzyme activity can be affected by changes in temperature step 1

A
  1. measure 5cm3 of milk
    2.add 7ml of sodium carbonate to the milk
  2. add 5 drops of phenolphthalein indicator and mix
  3. Should start of pink bcos milk is alkaline as the milk decays it becomes more acidic
  4. measure out 5cm3 of lipase in seperate cylinder
  5. 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
  6. repeat again for a mean average
36
Q

reliability

A

repeating an experiment

37
Q

accuracy

A

finding mean of results after removing an anomalous result

38
Q

validity

A

Making sure that the results are due to the reasons claimed and not mitigating factors

39
Q

Practically investigate how enzyme activity can be affected by changes in PH step 1

A
  1. Set up a bunsen burner, tube, tripod, heat proof mat and gauze
40
Q

Graphs

A

x- axis : independent variable (what you change)
y-axis: dependent variable (what you measure)

41
Q

Practically investigate how enzyme activity can be affected by changes in PH step 2

A
  1. Place a beaker of water on the guaze and adjust the flame so the water is at 35 degrees
42
Q

Practically investigate how enzyme activity can be affected by changes in PH step 3

A
  1. now put 2 drops of iodine solution into several holes on a spotting tile
43
Q

Practically investigate how enzyme activity can be affected by changes in PH step 4

A
  1. Add 2cm3 of amylase solution and 2cm3 of starch to the tube
44
Q

Practically investigate how enzyme activity can be affected by changes in PH step 5

A

5.Add 1cm3 of PH solution to same tube . to keep PH constant

45
Q

Practically investigate how enzyme activity can be affected by changes in PH step 6

A
  1. Mix solution in test tube and place into beaker of water
46
Q

Practically investigate how enzyme activity can be affected by changes in PH step 7

A

7.Use pipette to remove a few drops of the test tube solution and put in a spotting time ever 20 seconds

47
Q

Practically investigate how enzyme activity can be affected by changes in PH step 8

A

8.Repeat until the iodine solution stops turning black

48
Q

Practically investigate how enzyme activity can be affected by changes in PH step 9

A

9 .record time this takes and repeat experiment w/o PH solution

49
Q

practically investigate how enzyme activity can be affected by changes in temperature step 2

A

2.add 7ml of sodium carbonate to the milk

50
Q

practically investigate how enzyme activity can be affected by changes in temperature step 3

A
  1. add 5 drops of phenolphthalein indicator and mix
51
Q

practically investigate how enzyme activity can be affected by changes in temperature step 4

A
  1. Should start of pink bcos milk is alkaline as the milk decays it becomes more acidic
52
Q

practically investigate how enzyme activity can be affected by changes in temperature step 5

A
  1. measure out 5cm3 of lipase in seperate cylinder
  2. 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
  3. repeat again for a mean average
53
Q

practically investigate how enzyme activity can be affected by changes in temperature step 6

A
  1. put both cylinders in beaker of water at 6 celcius
54
Q

practically investigate how enzyme activity can be affected by changes in temperature step 7

A

7.Add 1ml of lipase into the milk tube once the milk is at 60 degrees

55
Q

practically investigate how enzyme activity can be affected by changes in temperature step 8

A

8.Contstanly mix and time how long it takes for the milk to go back to its og colour. repeat at different temperatures

56
Q

practically investigate how enzyme activity can be affected by changes in temperature step 8

A
  1. repeat again for a mean average

Biology (10 decks)

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