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2.18 - 2.33B

1
Q

2.18 process of photosynthesis

A

energy from sunlight is absorbed by chlorophyll, a green pigment found inside chloroplasts
green plants use this energy to make the carbohydrate glucose from the raw materials carbon dioxide and water
at the same time, oxygen is made and released as a waste product

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2
Q

2.19 word and balanced chemical equations for photosynthesis

A

carbon dioxide + water -> glucose + oxygen
6CO2 + 6H2O -> C6H12O6 + 6O2

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3
Q

2.20 how does varying temperature affect the rate of photosynthesis

A

it affects how much kinetic energy the particles have so affects the speed at which carbon dioxide and water move
more successful collisions
(too high temp can denature enzymes that control the process of photosynthesis)

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4
Q

2.20 how does varying light intensity affect the rate of photosynthesis

A

the intensity of the light available to the plant will affect the amount of energy that it has to carry out photosynthesis
the more light a plant receives, the faster the rate of photosynthesis

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5
Q

2.20 how does varying carbon dioxide concentration affect the rate of photosynthesis

A

carbon dioxide is one of the raw materials required for photosynthesis
this means the more carbon dioxide that is present, the faster the reaction can occur

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6
Q

2.21 structure of waxy cuticle

A

protective layer on top of the leaf prevents water from evaporating

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7
Q

2.21 structure of upper epidermis

A

thin and transparent to allow light to enter palisade mesophyll layer underneath

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8
Q

2.21 structure of palisade mesophyll

A

column shaped cells tightly packed with chloroplasts to absorb more light maximising photosynthesis

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9
Q

2.21 structure of spongy mesophyll

A

internal air spaces which increase surface area to volume ratio for the diffusion of gases (mainly carbon dioxide)

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10
Q

2.21 structure of lower epidermis

A

contains guard cells and stomata

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11
Q

2.21 structure of guard cell

A

absorbs and loses water to open and close stomata to allow
carbon dioxide to diffuse in
oxygen to diffuse out

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12
Q

2.21 structure of stomata

A

where gas exchange takes place
opens during day closes during night
evaporation of water takes place here
found in much greater concentration on underside of leaf to reduce water loss (in most plants)

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13
Q

2.21 structure of vascular bundle

A

contains xylem and phloem to transport substances to and from the leaf

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14
Q

2.21 structure of xylem

A

transports water into leaf for mesophyll cells to use in photosynthesis and for transpiration from stomata

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15
Q

2.21 structure of phloem

A

transports sucrose and amino acids around the plant

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16
Q

2.21 what are all the 10 leaf structures

A

waxy cuticle, upper epidermis, palisade mesophyll, spongy mesophyll, lower epidermis, guard cell, stomata, vascular bundle, xylem and phloem

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17
Q

2.21 adaptation of large surface area (leaf)

A

increases surface area for the diffusion of carbon dioxide and absorption of light for photosynthesis

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18
Q

2.21 adaptation of being thin

A

allows carbon dioxide to diffuse to palisade mesophyll cells quickly

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19
Q

2.21 adaptation of chlorophyll

A

absorbs light energy so that photosynthesis can take place

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20
Q

2.21 adaptation of network of veins

A

allows the transport of water to the cells of the leaf and carbohydrates from the leaf for photosynthesis
(water for photosynthesis)
(carbohydrates - product of photosynthesis)

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21
Q

2.21 adaptation of stomata

A

allows carbon dioxide to diffuse into the leaf and oxygen to diffuse out

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22
Q

2.21 adaptation of epidermis being thin and transparent

A

allows more light to reach the palisade cells

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23
Q

2.21 adaptation of thin cuticle made of wax

A

to protect the leaf without blocking sunlight

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24
Q

2.21 adaptation of palisade cell layer at top of leaf

A

maximises the absorption of light as it will hit chloroplasts in the cells directly

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25
2.21 adaptation of spongy layer
air spaces allow carbon dioxide to diffuse through the leaf increasing surface area
26
2.21 adaptation of vascular bundles
thick cell walls of the tissue in the bundles help to support the stem and leaf
27
2.21 specialised leaf for photosynthesis: large surface area and thin
to maximise absorption of sunlight and increases number of stomata so carbon dioxide can diffuse faster
28
2.21 specialised leaf for photosynthesis: upper epidermis
transparent allowing light to penetrate to the mesophyll
29
2.21 specialised leaf for photosynthesis: palisade cells
long thin and tightly packed w large numbers of chloroplasts main site of photosynthesis
30
2.21 specialised leaf for photosynthesis: stomata
allows gases to diffuse into air spaces of the leaf - short diffusion distance for carbon dioxide
31
2.21 specialised leaf for photosynthesis: xylem transporting water
water that's absorbed in the roots into the leaves so short distance for water to diffuse into cells
32
2.21 specialised leaf for photosynthesis: phloem vessels
phloem vessels transport sugars made in photosynthesis to other parts of plant
33
2.22 plants requires what for growth
mineral ions
34
2.22 chlorophyll requires what to be made
magnesium ions
35
2.22 amino acids require what to be made (so proteins & nucleic acids - DNA & RNA)
nitrate ions
36
2.23 practical: investigate photosynthesis
take a bundle of shoots of a water plant submerge them in a beaker of water underneath an upturned funnel fill a boiling tube with water and place it over the end of the funnel as oxygen is produced, the bubbles of gas will collect in the boiling tube and displace the water show that the gas collected is oxygen by relighting a glowing splint
37
2.23 practical: investigating production of starch & photosynthesis&light
de-starch the plant by placing it in a dark cupboard for 24 hours (this ensures that any starch already present in the leaves will be used up) partially cover a leaf of the plant with aluminium foil and place the plant in sunlight for a day remove the covered leaf and test for starch using iodine: drop the leaf in boiling water (kills the tissue and breaks down the cell walls) transfer the leaf into hot ethanol in a boiling tube for 5-10 minutes (removes the chlorophyll so colour changes from iodine are more clear) rinse the leaf in cold water to soften the leaf tissue spread the leaf out on a white tile and cover it with iodine solution the entire leaf will turn blue-black as photosynthesis is occurring in all areas of the leaf proving light is necessary for photosynthesis and production of starch
38
2.23 practical: CORMS evaluation on light & photosynthesis
C - We are changing whether there is light or no light O - The leaves will be taken from the same plant or same species, age and size of the plant R - We will repeat the investigation several times to ensure our results are reliable M1 - We will observe the colour change of the leaf when iodine is applied M2 - ...after 1 day S - We will control the temperature of the room
39
2.23 practical: carbon dioxide & photosynthesis
de-starch the plant by placing it in a dark cupboard for 24 hours following destarching, enclose 1 leaf with a conical flask containing potassium hydroxide potassium hydroxide will absorb carbon dioxide from the surrounding air enclose another leaf with a conical flask containing no potassium hydroxide (control experiment) place the plant in bright light for several hours test both leaves for starch using iodine solution drop the leaf in boiling water transfer the leaf into hot ethanol in a boiling tube for 5-10 minutes rinse the leaf in cold water spread the leaf out on a white tile and cover it with iodine solution the leaf from the conical flask containing potassium hydroxide will remain orange-brown - couldn't photosynthesise due to lack of carbon dioxide the leaf from the conical flask not containing potassium hydroxide should turn blue-black as it had all necessary requirements for photosynthesis
40
2.23 practical: CORMS evaluation carbondioxide & photosynthesis
C - We are changing whether there is carbon dioxide or no carbon dioxide O - The leaves will be taken from the same plant or same species, age and size of plant R - We will repeat the investigation several times to ensure our results are reliable M1 - We will observe the colour change of the leaf when iodine is applied M2 - ...after 1 day S - We will control the temperature of the room and the light intensity
41
2.23 practical: investigating chlorophyll & photosynthesis
drop the leaf in boiling water This kills the tissue and breaks down the cell walls transfer the leaf into hot ethanol in a boiling tube for 5-10 minutes this removes the chlorophyll so colour changes from iodine can be seen more clearly rinse the leaf in cold water this is done to soften the leaf tissue after being in ethanol spread the leaf out on a white tile and cover it with iodine solution the white areas of the leaf contain no chlorophyll and when the leaf is tested only the areas that contain chlorophyll stain blue-black the areas that had no chlorophyll remain orange-brown as no photosynthesis is occurring here and so no starch is stored
42
2.23 practical: CORMS evaluation for chlorophyll and photosynthesis
C - We are changing whether there is chlorophyll or no chlorophyll O - The leaves will be taken from the same plant or same species, age and size of the plant R - We will repeat the investigation several times to ensure our results are reliable M1 - We will observe the colour change of the leaf when iodine is applied M2 - ...after 1 day S - We will control the temperature of the room and the light intensity
43
2.24 what are the key food groups are for a balanced diet
carbohydrates proteins lipids dietary fibre vitamins minerals (mineral ions) water
44
2.25 carbohydrates what food source what function
bread, potatoes, rice, cereals & fruit fuel for respiration source of energy
45
2.25 proteins what food source what function
meat, eggs, fish, quinoa & quorn growth and repair of cells and tissues fuel for respiration
46
2.25 lipids (fats) what food source what function
butter, oil, nuts, cream & avocados store of energy thermal (and electrical) insulation fuel for respiration
47
2.25 dietary fibre what food source what function
vegetables, whole grains provides bulk for the intestine to push food through it
48
2.25 vitamins what food source what function
fruits and vegetables needed in small quantities to maintain health
49
2.25 minerals what food source what function
fruits and vegetables, meats, dairy products needed in small quantities to maintain health
50
2.25 water what food source what function
water, juice, milk, fruits & vegetables needed for chemical reactions to take place in cells
51
2.25 calcium what food source what function
milk, cheese, eggs for strong teeth and bones (involved in the clotting of blood) deficiency leads to osteoporosis later in life
52
2.25 vitamin D what food source what function
oily fish, dairy products (also made naturally by body in sunlight) helps body to absorb calcium & required for strong bones and teeth
53
2.25 vitamin C what food source what function
citrus fruits, strawberries, green vegetables forms an essential part of collagen protein - makes up skin, hair, gums & bones deficiency causes scurvy
54
2.25 vitamin A what food source what function
meat, liver, dairy, leafygreen vegetables (spinach), eggs needed to make the pigment in the retina for vision
55
2.25 iron what food source what function
red meat, liver, leafygreen vegetables (spinach) needed to make haemoglobin ^ pigment in redbloodcells that transports oxygen
56
2.26 energy requirements for age
the amount needed in young people increases towards adulthood - energy is needed for growth children need a higher proportion of protein than adults for growth energy for adults decrease as they age
57
2.26 energy requirements for activity levels
the more active, the more energy required for movement as muscles are contracting more and respiring faster
58
2.26 energy requirements for pregnancy
requirements increase as energy is needed to support the growth of the developing foetus extra calcium & iron are needed to help build the bones, teeth and blood of the foetus
59
2.27 function of the mouth
where mechanical digestion takes place teeth chew food - smaller pieces amylase enzymes in saliva digest starch into maltose shaped into bolus so it can be swallowed
60
2.27 function of the oesophagus
connects mouth to the stomach contractions take place to push bolus down
61
2.27 function of the stomach
food's mechanically digested by churning protease enzymes chemically digest proteins hydrochloric acid kills bacteria & optimum pH for protease enzymes to work
62
2.27 function of the small intestine (duodenum)
food coming out stomach finishes being ^ - digested by enzymes produced here & also secreted from the pancreas ! slightly alkaline pH 8-9
63
2.27 function of the small intestine (ileum)
where absorption of digested food - molecules takes place long & lined with villi - increasing surface - area where absorption can take place ! slightly alkaline pH 8-9
64
2.27 function of the large intestine (colon & rectum)
water is absorbed from remaining material in the COLON to produce faeces faeces is stored in the rectum and removed through the anus
65
2.27 function of the pancreas
produces amylase, protease & lipase secretes enzymes is an alkaline fluid into the duodenum(LARGEint) to raise pH of fluid coming out of the stomach
66
2.27 what are the 6 structures in the alimentary canal
mouth, oesophagus, stomach, small intestine, large intestine & pancreas
67
2.27 the stages of food breakdown
ingestion - taking in substances, mechanical digestion - breaking food into smaller pieces chemical digestion - large, insoluble molecules broken down into small, soluble molecules absorption - movement of small food molecules and ions through the wall of the intestine into the blood assimilation - movement of digested food molecules into body where they are used, becoming part of the cells egestion - passing out undigested or unabsorbed food (as faeces) through the anus
68
2.28 how is food moved through the gut by peristalsis
muscles in the walls of the oesophagus create waves of contractions - forcing the bolus along once the bolus has reached the stomach, it turns into chyme - continues on to the small intestine peristalsis is controlled by circular & longitudinal muscles mucus is produced to continually lubricate the food mass and reduce friction dietary fibre provides the roughage required for the muscles to push against during peristalsis
69
2.28 what mechanism pushes food through the gut
peristalsis
70
2.29 protein ——>
protein —(pepsin)—> [peptides] —(trypsin)—> amino acids
71
2.29 (carbohydrates?) starch ——>
(carbohydrates?) starch —(amylase)—> [maltose] —(maltase)—> glucose
72
2.29 lipids ——>
lipids —(lipase)—> glycerol & fatty acids
73
2.29 what enzyme breaks down protein into peptides what enzyme breaks down peptides amino acids
protease: pepsin pepsin is made in the stomach protease: trypsin trypsin is made in the pancreas & small intestine
74
2.29 what enzyme breaks down carbohydrates into maltose what enzyme breaks down maltose into glucose
carbohydrase: amylase amylase is made in pancreas and salivary glands carbohydrase: maltase maltase is made in pancreas
75
2.29 what enzyme breaks down lipids into fatty acids and glycerol
lipase: lipase enzymes lipase enzymes are produced in the pancreas
76
2.30 where is bile produced
in the liver
77
2.30 where is bile stored
in the gall bladder
78
2.31 what does bile do to stomach acid
it neutralises the hydrochloric stomach acid
79
2.31 what does bile do to lipids
it emulsifying lipids
80
2.31 how does bile neutralise stomach acid
the alkaline properties in it allow it to neutralise the hydrochloric acid the neutralisation is essential as enzymes in small intestine have higher optimum pH
81
2.31 how does bile emulsify lipids
it breaks apart large drops of fat into smaller ones (increasing their surface area)
82
2.32 how is the small intestine adapted for absorption
it is very long and has a highly folded surface with millions of villi which increase the surface area allowing absorption to take place faster and more efficiently peristalsis helps by mixing food and enzymes and keeping things moving
83
2.32 how is the structure of a villus adapted for absorption
a large surface area: microvilli on the surface short diffusion distance: one cell thick walls steep concentration gradient: - surrounded by a network of blood capillaries - transport glucose&amino acids away - a lacteal to transport fatty acids and glycerol away
84
2.33B practical: energy content of a food sample practical:
measure 25cm3 of water pour into boiling tube record starting temp food is lit over bunsen burner hold food under boiling tube to heat it (if food stops burning relight it) relight until food no longer burns measure finishing temp of water calculate the temp change

kill me now (17 decks)

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