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biology gcse > nutrition, respiration, gas exchange and transport > Flashcards

nutrition, respiration, gas exchange and transport Flashcards

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1
Q

how does peristalsis work

A

circular muscles and longitudinal muscles contract to produce wave like contractions which moves the food along

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2
Q

describe the digestion of starch

A

1) starch to maltose (by amylase)

2) maltose to glucose (by maltase)

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3
Q

where is bile produced and stored

A

produced in liver; stored in gall bladder

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4
Q

how is the small intestine adapted for absorption

A

1) very long
2) large surface area due to millions of tiny projections called villi
3) each cell on the surface of the villi has microvilli (increases sa more)
4) villi have a single permeable layer of surface cells to help quick absorption
5) very good blood supply + network of blood capillaries
6) lacteal for absorbing fats

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5
Q

symbol equation for aerobic respiration

A

C6H12O6+ 6O2-> 6CO2 +6H2O

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6
Q

word equation for anaerobic respiration in plants

A

glucose -> ethanol+ Carbon dioxide

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7
Q

word equation for anaerobic respiration in animals

A

glucose-> lactic acid

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8
Q

how is the structure of a leaf adapted for gas exchange

A

1) broad leaves= large surface area for diffusion
2) thin; short distance for gases to travel
3) air spaces inside the leaf; lets gases move easily between cells +increases sa
4) lower surface is full of stomata( tiny holes) which let water, oxygen and co2 in and out of the cells

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9
Q

describe the role of stomata in gas exchange

A
  • they let gases diffuse in and out.
  • at night they close since photosynthesis can’t happen in the dark.
  • they close to stop water escaping so the plant doesn’t dry out
  • they are controlled by guard cells; guard cells get bigger to open the stomata then get smaller to close them
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10
Q

describe the structure of the thorax

A

1) trachea
2) bronchi (2 tubes going into lungs
3) bronchi split into bronchioles
4) bronchioles end at alvioli
5) lungs, surrounded by pleural membranes
6) ribcage protects lungs
7) intercostal muscles run between the ribs

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11
Q

describe the role of the intercostal muscles and the diaphragm in ventilation

A

breathing in: diaphragm + external intercostal muscles contract (diaphragm flattens+ ribcage is pulled up); thorax volume increases; decreases pressure, drawing air in . Inverse for breathing out

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12
Q

how are alveoli adapted for gas exchange

A

1) huge number of microscopic alveoli gives lungs a huge surface area
2) moist lining for gases to dissolve in
3) thin walls (1 cell thick)
4) good blood supply- capillary network
5) permeable walls

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13
Q

describe how alveoli carry out gas exchange

A

1) high concentration of CO2 in blood, low concentration of O2
2) oxygen diffuses out of alveoli into blood and co2 diffuses out of blood into alveoli to be breathed out.

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14
Q

consequences of smoking

A

1) damages alveoli walls (reduces SA) leading to emphysema
2) tar damages cilia which makes chest infections more likely
3) tar irritates bronchi and bronchioles, producing excess mucus; leads to chronic bronchitis
4) carbon monoxide in smoke reduces amount of o2 carried in blood so heart pumps faster; increase in blood pressure damages artery walls, increasing risk of blood clots + coronary heart disease
5) carcinogens

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15
Q

role of the phloem

A

transports sucrose and amino acids between leaves and other parts

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16
Q

role of the xylem

A

transports water and mineral ions from roots to other parts

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17
Q

how is water absorbed by root hair cells

A

osmosis

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18
Q

what is transpiration

A

loss of water from the plant

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19
Q

what is the rate of transpiration affected by (and how)

A

1) light intensity: high light intensity = high transpiration (because stomata close in dark)
2) temperature: warmer=faster transpiration (more evaporation)
3) wind speed: high wind speed= high transpiration( creates constant concentration gradient)
4) humidity: high humidity= low transpiration (no concentration gradient)

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20
Q

describe the composition of the blood

A
  • red blood cells
  • platelets
  • white blood cells
  • plasma
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21
Q

what is the role of plasma

A

transports CO2, digested food, urea, hormones and heat energy

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22
Q

how are red blood cells adapted to transport oxygen

A

1) small+ biconcave shape: large SA for absorbing + releasing oxygen
2) no nucleus: extra space for carrying oxygen
3) contain haemoglobin: binds with oxygen in lungs then reverse in body tissues

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23
Q

how does the body respond to disease using white blood cells

A

1) phagocytes: ingest pathogens
2) lymphocytes: produces antibodies specific to the pathogen. Antibodies lock onto the pathogen’s antigen.
Also produce memory cells which remain in the body for the next time the same pathogen enters.

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24
Q

what is the role of platelets

A

platelets clump together to ‘plug’ the damaged area; they are held together by a mesh of protein called fibrin. prevents blood loss and entry of microorganisms

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25
Q

describe the structure of the heart

A

Right side: receives deoxygenated blood and pumps it to the lung
1)pulmonary artery (TO lungs)
2)vena cava (FROM body)
3) right atrium, semi-lunar valve, tricuspid valve and right ventricle.
Left side: receives oxygenated blood + pumps it to the whole body.
1) aorta (TO body)
2) pulmonary vein (FROM lungs)
3) left atrium, semi-lunar valve, bicuspid valve, left ventricle
4) thicker wall as needs to pump round the whole body

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26
Q

what does hepatic mean

A

to do with the liver

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27
Q

what does pulmonary mean

A

to do with the lungs

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28
Q

what does renal mean

A

to do with the kidneys

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29
Q

what factors increase the risk of coronary heart disease

A
  • a diet high in saturated fats ( causes fatty deposits forming inside arteries)
  • smoking (increase in blood pressure)
  • inactive lifestyle
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30
Q

how are arteries adapted to their function

A

1) strong walls because the heart pumps blood out at a high pressure
2) elastic walls allow arteries to expand
3) thick, muscular walls compared to lumen to maintain high pressure

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31
Q

how are veins adapted to their function

A

1) thin walls because blood is at lower pressure going back to the heart
2) bigger lumen to help the blood flow
3) valves to keep the blood flowing in the right direction

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32
Q

how are capillaries adapted to their function

A

1) really tiny and carry the blood really close to every cell to exchange substances
2) permeable walls means eaasy diffusion
3) one cell thick walls

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33
Q

describe the structure and function of the human alimentary canal

A

-mouth: physically breaks down food
-Oesophagus: tube connecting mouth to stomach
-stomach: pummels food with muscular walls, produces pepsin and kills bacteria with Hcl
-small intestine (duodenum and ileum): produces protease, amylase and lipase; absorbs nutrients
large intestine: excess water absorbed(colon) ; faeces stored (rectum)
pancreas: produces digestive enzymes and secretes them to small intestine

34
Q

what is magnesium needed for in plants

A

chlorophyll

35
Q

what are nitrate ions needed for in plants

A

amino acids (growth)

36
Q

how is a leaf adapted for photosynthesis

A

1) broad so large SA exposed to light
2) contain chloroplasts, found in the palisade layer (near the top where they get most light)
3) transparent upper epidermis so light can pass through
4) network of vascular bundles which deliver water and nutrients and take away glucose produced by photosynthesis
5) waxy cuticle prevents water loss
6) stomata + adaptations for gas exchange

37
Q

symbol equation for photosynthesis

A

6CO2+ 6H20-> C6H1206 + 602

38
Q

test for glucose

A

benedict’s test:
water bath
turns from blue to brick red if glucose present

39
Q

test for starch

A

iodine:

brown to blue/black

40
Q

test for protein

A

biuret:

blue to pink/purple

41
Q

test for lipids

A

emulsion test:
mix in equal parts of alcohol and water,
milky white emulsion if lipid present

42
Q

Why does a poor diet cause changes in number of blood cells

A

Iron is needed for haemoglobin which is in red blood cells

43
Q

Why do athletes often live at High altitudes before competing in a long race

A
  1. more red blood cells;
  2. (more) oxygen;
  3. aerobic respiration;
  4. (less) lactic acid / (less) anaerobic respiration;
44
Q

Why is having less white blood cells a risk

A
  1. (increase) risk of disease / infection;
  2. pathogen
  3. (fewer) lymphocytes;
  4. (fewer) antibodies;
  5. (fewer) phagocytes;
  6. (less) ingestion / engulfing / surrounding;
45
Q

Vitamin a

A

vision/ sight in dim light;
Found in carrots
Lack of causes night blindness

46
Q

Vitamin c

A

skin/ connective; tissue immune system
lack of causes scurvy
found in citrus fruits

47
Q

Vitamin d

A

Bone growth
lack of causes rickets
found in dairy

48
Q

Iron

A

Haemoglobin/ red blood cells
lack of causes anaemia/ fatigue
found in red meat

49
Q

Dietary fibre

A

peristalsis / food movement
Found in fruit/veg
Lack of causes constipation

50
Q

Elements in protein

A

hydrogen, oxygen, nitrogen and carbon. Some might also contain a fifth element, sulfur.

51
Q

What is assimilation

A

Assimilation is the movement of digested food molecules into the cells of the body where they are used.

52
Q

Describe a test to see if starch is present in a leaf

A

heat a plant leaf in boiling water for 30 seconds (this stops its chemical reactions)
heat it in boiling ethanol for a few minutes (this removes most of its colour) in water Bath/no naked flame
wash with water and spread onto a white tile
add iodine solution from a dropping pipette

53
Q

How many chromosomes in a red blood cell

A

0- no nucleus

54
Q

why are leaves in the shade thinner?

A
  1. cells nearer to surface so less
    of a barrier
  2. more light is absorbed
55
Q

why does bubbling air through the water increase the uptake of mineral ions

A

oxygen is needed for respiration which gives energy for active transport

56
Q

Function of mouth

A

Where food enters the alimentary canal and digestion begins

57
Q

Function of oesophagus

A

Peristalsis

58
Q

Function of stomach

A

Muscular organ where food is digested
Mechanical digestion through churning
Chemical digestion through enzymes

59
Q

Function of Small intestine

A

duodenum = Where food is mixed with digestive enzymes and bile

Ileum = Where digested food is absorbed into the blood and lymph

60
Q

Function of large intestine

A
  • colon= Where water is reabsorbed
  • rectum= Where faeces are stored
  • anus= Where faeces leave the alimentary canal
61
Q

salivary amylase

A

digests starch into maltose
produced by salivary glands
acts in mouth

62
Q

pancreatic amylase

A

digests starch into maltose
produced by pancreas
acts in small intestine

63
Q

maltase

A

digests maltose into glucose
produced by walls of small intestine
acts in small intestine

64
Q

what is

a) starch
b) maltose
c) glucose

A

starch: polysaccharide
maltose: disaccharide (2 glucose molecules joined)
glucose: monosaccharide

65
Q

pepsin

A

digests proteins into peptides
produced by stomach wall
acts in stomach

66
Q

trypsin

A

digests proteins into peptides
produced by pancreas
acts in small intestine

67
Q

peptidases

A

digests peptides into amino acids
produced by wall of small intestine
acts in small intestine

68
Q

lipase

A

digest lipids into glycerol and 3 fatty acids
produced by pancreas
acts in small intestine

69
Q

why does the stomach have a very low pH

A

HCL

kills bacteria , protecting us from food poisoning provide optimum ph for pepsin

70
Q

role of bile

A

neutralise stomach acids and emulsify lipids

71
Q

What is the role of memory cells

A

Recognise antigen, causing the immune response to be faster.

Antibodies are produced faster and more of them are produced

72
Q

How do germinating seeds get energy

A

They have food stores containing carbohydrates

Carbohydrates are digested by enzymes to produce glucose for respiration

73
Q

What are the conditions needed for germination (explain them)

A

Water: needed to activate enzymes for digestion
O2: needed for aerobic respiration/ active uptake
Temperature: high temp for enzymes (more kinetic energy so more collisions)

74
Q

describe the adaptions of a root hair cell

A

shape: (long “hair” sticking out) gives larger surface area

75
Q

how can you measure transpiration

A

use a potometer
cut a shoot under water
assemble the potometer and put the shoot in
make an air bubble by taking the tube out of the water
measure how long it takes for the bubble to move a certain distance

76
Q

what colour is hydrocarbon indicator in different C02 conc

A

normal: orange
high: yellow
low: purple

77
Q

why do plants need nitrates

A

making amino acids and proteins for cell growth. if a plant is deficient in nitrates it will have stunted growth and older leaves will turn yellow

78
Q

why do plants need phosphates

A

contains phosphorus for making DNA and cell membranes needed for respiration and growth. deficiency will lead to poor root growth and purple leaves

79
Q

why do plants need potassium

A

to help enzymes needed for photosynthesis and respiration. deficiency will cause poor flower and fruit growth and discoloured leaves

80
Q

why do plants need magnesium

A

needed in small amounts to make chlorophyll. deficiency will cause yellow leaves

biology gcse (7 decks)

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