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Biology GCSE > Organisation > Flashcards

Organisation Flashcards

1
Q

Active Site

A

the area that is the correct shape for the substrate to attatch

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2
Q

Amino Acids

A

the product of digesting proteins

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3
Q

Amylase

A

produced in the salivary glands, pancreas and small intestine, breaks starch down into glucose

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4
Q

Anus

A

ring of muscle that closes off the digestive tract

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5
Q

Appendix

A

small tube at the end of the large intestine that stores bacteria

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6
Q

Bile

A

neutralises hydrochloric acid from the stomach and emulsifies fat in small droplets to increase the surface area

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7
Q

Caecum

A

pouch containing the small and large intestine

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8
Q

Carbohydrase

A

produced in the small intestine and pancreas, breaks carbohydrates down into simple sugars

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9
Q

Carbohydrates

A

produce simple sugars, broken up by carbohydrase

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10
Q

Catalyse

A

to speed up chemical reactions in an organism

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11
Q

Catalyst

A

substance that speeds up a chemical reaction but is left unchanged at the end

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12
Q

Chemical Digestion

A

digestion involving chemical changes

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13
Q

Coeliac Disease

A

where the villi cannot absorb nutrients properly

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14
Q

Denature

A

how an enzyme changes shape, normally because it has been heated up, instead of dying

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15
Q

Duodenum

A

the first part of the small intestine

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16
Q

Emulsify

A

to break up large droplets of fat into smaller droplets

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17
Q

Enzyme

A

biological catalyst

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18
Q

Fatty Acids

A

one of the products of digesting lipase

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19
Q

Fistula

A

a hole in the stomach

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20
Q

Glucose

A

a sugar found in the body, the product of digesting starch

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21
Q

Glycerol

A

one of the products of digesting lipase

22
Q

Ileum

A

third part of the small intestine

23
Q

Jejunum

A

second part of the small intestine

24
Q

Large Intestine

A

absorbs water so food can become drier and thicker in consistency to form faeces

25
Q

Lipase

A

produced in pancreas and small intestine, breaks lipids down into fatty acids and glycerol

26
Q

Lipids

A

produce fatty acids and glycerol, broken down by lipase

27
Q

Liver

A

where bile is stored before going to the gall bladder

28
Q

Lock and Key

A

how enzymes and substrates attatch

29
Q

Lumen

A

space in the interior of a tubular structure, eg the intestines

30
Q

Metabolism

A

the total of all chemical reactions in an organism

31
Q

Microvilli

A

tiny projections on the villi

32
Q

Mouth

A

where mechanical digestion occurs and where salivary amylase is released

33
Q

Oesophagus

A

thick muscular walled tube that carries food to the stomach

34
Q

Pancreas

A

large gland that produces pancreatic juice containing amylase, lipase and protease

35
Q

Pancreatic Duct

A

joins the pancreas to the bile duct

36
Q

Pepsin

A

chemical found in the stomach with hydrochloric acid

37
Q

Peristalsis

A

the involuntary constriction and relaxation of the muscles in organs such as the intestines and oesophagus that push the contents of that organ forward

38
Q

Physical Digestion

A

digestion involving physical changes

39
Q

Protease

A

produced in stomach, pancreas and small intestine, breaks proteins down into amino acids

40
Q

Proteins

A

produce amino acids, broken down by protease

41
Q

Rectum

A

stores faeces

42
Q

Salivary Gland

A

situated near the mouth to contain amylase which breaks down starch into sugars

43
Q

Semi-Permeable Membrane

A

allow some substances through, but not others, such as in intestines, where smaller molecules can get through but larger ones can’t

44
Q

Simple Sugars

A

product of digesting carboyhydates

45
Q

Simple Sugars

A

product of digesting carbohydrates

46
Q

Small Intestine

A

long muscular tube where food is further digested by enzymes. Inner walls are folded to form villi that give a large surface area. This is where good is absorbed into the blood stream

47
Q

Starch

A

produces glucose, broken down by amylase

48
Q

Stomach

A

muscular sack with an inner layer that secrets enzymes, with glands that produce mucus that protect the stomach from being digested by the enzymes or the hydrochloric acid that is produced to kill bacteria and break down food

49
Q

Substrate

A

the part that attatches to the enzyme during lock and key

50
Q

Triglyceride

A

an ester formed from glycerol and three fatty acid groups

51
Q

Villi

A

microscopic things on the inner wall of the intestine that absorb food into the bloodstream, compromised of one artery and one vein, a strand of muscle, a centrally located lymphatic capillary and connective tissue that adds support to structures

Biology GCSE (12 decks)

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