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Biology > Organisation 1 > Flashcards

Organisation 1 Flashcards

Cell organisation, The digestive system.

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1
Q

What are cells?

A

The basic building blocks of all living organisms.

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2
Q

What is a tissue?

A

A group of cells with similar structure and function.

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3
Q

What is an organ?

A

A group of tissues performing specific functions.

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4
Q

What do organ systems work together to form?

A

Organisms.

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5
Q

What do specialised cells do?

A

Carry out a particular function.

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6
Q

What do specialised cells form?

A

Tissues, which form organs, which form organ systems.

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7
Q

Give examples of tissues in mammals.

A

-Muscular tissue
-Glandular tissue
-Epithelial tissue

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8
Q

What does muscular tissue do?

A

Contract to move whatever it’s attached to.

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9
Q

What does glandular tissue do?

A

Makes and secretes chemicals like enzymes and hormones.

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10
Q

What does epithelial tissue do?

A

Cover some parts of the body, e.g. the inside of the gut.

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11
Q

What is an organ system?

A

A group of organs working together to perform a particular function.

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12
Q

How is the stomach (organ) adapted for its role in digestion?

A

It is made up of three types of tissue:

-Muscular tissue
-Glandular tissue
-Epithelial tissue

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13
Q

What is the function of muscular tissue in the stomach?

A

It contracts, causing the wall of the stomach to move and churn up food.

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14
Q

What is the function of glandular tissue in the stomach?

A

Secretes acid and enzymes (in digestive juices) which help to break down food chemically in the stomach cavity.

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15
Q

What is the function of epithelial tissue in the stomach?

A

To cover and protect the outside and the inside of the stomach.

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16
Q

How much longer is the stomach than an epithelial cell?

A

Over 1000x longer.

Epithelial cells are less than 0.1mm in length.

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17
Q

What is the digestive system?

A

An example of an organ system in which several organs work together to digest and absorb food.

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18
Q

Give an example of an organ system.

A

The digestive system.
The respiratory system.
The circulatory system.
The urinary system .

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19
Q

What organs is the digestive system made up of?

A

-Salivary glands
-Oesophagus (gullet)
-The liver
-The gall bladder
-The stomach
-The pancreas
-The small intestine
-The large intestine
-The rectum

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20
Q

What is the role of glands in the digestive system?

A

To produce digestive juices containing digestive enzymes

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21
Q

Which glands are involved in the digestive system?

A

-Salivary glands
-Pancreas

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22
Q

What is the role of the stomach?

A

To digest food

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23
Q

What is the role of the large intestine?

A

To absorb water from undigested food, leaving faeces.

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24
Q

Knowledge of enzymes relates to…

A

Metabolism

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25
Q

Why do chemical reactions need to be carefully controlled?

(inside organisms)

A

So that organisms get the right amount of substances.

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26
Q

Why is raising the temperature inside of a living creature not an effective way of increasing the rate of the chemical reactions occurring in it?

A

-Raising the temperature would increase the rate of unwanted reactions, not just the useful ones.

-If temperature becomes too high inside a living creature, it’s cells start to become damaged.

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27
Q

What are enzymes?

A

Large proteins that act as biological catalysts.

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28
Q

What is a catalyst?

A

A substance which increases the speed of a reaction without being changed or used up in the reaction.

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29
Q

What do enzymes reduce the need for?

A

High temperatures?

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30
Q

What do enzymes speed up?

A

ONLY USEFUL chemical reactions in the body.

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31
Q

What are enzymes made up of?

A

They are large proteins, so are made up of chains of amino acids.

These chains are folded into unique shapes, allowing enzymes to catalyse specific reactions.

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32
Q

Enzymes catalyse specific reactions in living organisms due to what?

A

The shape of their active site.

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33
Q

If the substrate doesn’t match the enzyme’s active site, then…

A

the reaction won’t be catalysed.

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34
Q

What is the name for the substance that an enzyme acts on?

A

The substrate

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35
Q

Lock and key theory

A

A simplified model used to explain enzyme action.

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36
Q

Explain why enzymes have an optimum pH.

A

If the pH is too high or low, it can interfere with the bonds holding the enzyme together.

This changes the shape of the active site and denatures the enzyme.

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37
Q

What happens if enzymes become denatured?

A

The substrate will not bond to the active site (as it doesn’t fit) and so the reaction will not be catalysed.

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38
Q

Explain why enzymes have an optimum temperature.

A

If the temperature is too high, some of the bonds holding the enzyme together break.

This changes the shape of the active site and denatures the enzyme.

39
Q

When the enzyme is most active, it it at its…

A

-Optimum temperature

or

-Optimum pH

40
Q

What is often the optimum pH for enzyme action?

A

pH 7

41
Q

What is the optimum pH for pepsin?

A

pH 2 so that it is well suited to the acidic conditions of the stomach.

42
Q

What is pepsin?

A

An enzyme used to break down proteins in the stomach.

43
Q

What does the ‘induced fit’ model show?

A

How the active site of enzymes changes slightly as the substrate binds to it in order to get a tighter fit.

44
Q

Rate

A

A measure of how much something changes over time.

45
Q

If an experiment measures how much something changes over time, how do we calculate the rate of reaction?

A

Divide the amount that it has changed, by the time taken.

46
Q

How do we calculate the rate of reaction from the ‘investigating enzymatic reactions’ practical?

A

rate = 1000/time

units s⁻¹

47
Q

When explaining the lock and key model…

A

draw it and annotate it!

label the:
-enzyme
-active site
-substrate
-ES complex
-products

48
Q

Why do we need digestive enzymes?

A

To break down large food molecules into smaller, soluble ones…

That can easily pass through the walls of the digestive system…

And be absorbed into the bloodstream.

49
Q

Give examples of large molecules

A

Starch
Proteins
Fats

50
Q

Give examples of small molecules

A

Amino acids
Glycerol
Fatty acids

51
Q

What is the action of carbohydrases?

A

To break down carbohydrates to simple sugars.

52
Q

What is amylase?

A

A type of carbohydrase which breaks down starch (a type of carbohydrate).

53
Q

What is the word equation for the breakdown of starch?

A

Starch → Maltose
(Amylase enzyme)

54
Q

What are the products of the breakdown of starch?

A

Maltose and other simple sugars e.g. dextrins.

55
Q

Where is amylase produced?

A

-The salivary glands
-The pancreas
-The small intestine

56
Q

Where are proteases made?

A

-The stomach (where it’s called pepsin)
-The pancreas
-The small intestine

57
Q

Where are lipases made?

A

-The pancreas
-The small intestine

58
Q

What is the action of proteases?

A

To break down proteins to amino acids.

59
Q

What is the word equation for the breakdown of proteins?

A

Proteins → Amino acids
(Protease enzymes)

60
Q

What is the action of lipases?

A

To break down lipids to glycerol and fatty acids.

61
Q

What is the word equation for the breakdown of a lipid molecule?

A

Lipid → Glycerol + Fatty acids
(lipase enzymes)

62
Q

What are the products of the breakdown of a lipid molecule?

A

1 molecule of glycerol
3 fatty acid molecules

63
Q

What are lipids?

A

Fats and oils.

64
Q

What are the products of digestion used for?

A

To build new carbohydrates, lipids, and proteins.

Some glucose is used in respiration.

65
Q

Where is bile produced?

A

The liver.

66
Q

Where is bile stored?

A

The gall bladder.

67
Q

Where is bile released into from the gall bladder?

A

The small intestine.

68
Q

Why is bile alkaline?

A

To neutralise hydrochloric acid from the stomach.

69
Q

Why must hydrochloric acid from the stomach be neutralised in the small intestine?

A

So that enzymes in the small intestine can work properly.

Else the pH is too low, interfering with the bonds holding the enzyme together, changing the shape of the active site and denaturing the enzyme.

70
Q

How does bile emulsify fat?

A

It mixes with fat globules, causing them to break down into smaller molecules called emulsification droplets.

71
Q

Why does bile emulsify fat?

A

To increase surface area, increasing the rate of fat breakdown by lipase from the pancreas.

72
Q

What do alkaline conditions do in the small intestine?

A

Increase the rate of fat breakdown by lipase from the pancreas.

(make digestion faster).

73
Q

The enzymes used in digestion are produced by what?

A

Specialised cells in glands and in the gut lining.

74
Q

What does bile do?

A

Neutralises hydrochloric acid from the stomach and emulsifies fats.

75
Q

What happens in the mouth?

A

The teeth start digesting food mechanically.

76
Q

Where is the amylase enzyme found in the salivary glands?

A

In the saliva, starting the chemical breakdown of starch.

77
Q

Why does the stomach produce hydrochloric acid?

A

-To kill bacteria

-To give the right pH for the protease enzyme to work (pH 2 - acidic)

78
Q

Rectum

A

Where the faeces are stored before they are egested (via the anus).

79
Q

What is faeces made of?

A

Mainly indigestible food.

80
Q

What is the role of the small intestine?

A

To produce protease, amylase, and lipase enzymes to complete digestion.

To absorb soluble food molecules into the blood.

81
Q

What is the role of the oesophagus?

A

To swallow the bolus of food through peristalsis.

82
Q

What is the role of the pancreas?

A

To produce protease, amylase, and lipase enzymes and release them into the small intestine.

83
Q

Sudan test III for lipids

A

-add Sudan III stain solution to test tube and gently shake

-if lipids are present, the mixture will separate into two layers - the top will be bright red.

84
Q

How can we test for proteins?

A

The Biuret test

-add biuret solution to a pre-prepared sample of food and gently shake

85
Q

Results from Biuret test if proteins present

A

Solution will change from blue to purple.

86
Q

Results from test for starch if starch present:

A

if starch is present, the iodine solution will change from browny-orange to black or blue-black

87
Q

What are the main organs where food is digested?

A

-stomach
-small intestine

88
Q

Reagents

A

Used to test (in this case) for a specific chemical.

89
Q

Steps in any food test: (1 and 2)

A
  1. Get a piece of food and break it up using a pestle and mortar.
  2. Transfer the ground up food to a beaker and add some distilled water.
90
Q

Steps in any food test: (3, 4, and 5)

A
  1. Give the mixture a good stir with a glass rod to dissolve some of the food.
  2. Filter the solution using a funnel lined with filter paper to get rid of the solid bits of food.

5.Carry out the food test.

91
Q

How can we test for reducing sugars?

A

Use the benedict’s test:

-Prepare food sample
-Heat with benedict’s solution

92
Q

Results from Benedict’s test if reducing sugar present:

A

Solution will turn from blue to green, yellow, or BRICK RED

93
Q

How can we test for starch?

A

Use iodine solution

-add to food sample and gently shake

94
Q

Explain the lock and key theory of enzyme action.

A
  • Enzyme binds to the substrate because they are complementary
  • Substrate is broken down into products
  • Products are released and the enzyme does not change

Biology (16 decks)

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