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organisation Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

process in which cells become specialised for a particular job is called

A

cell differentiation

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2
Q

cell differantiation

A

process in which cells become specialised for a particular job

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3
Q

what is the enzymes active site

A

unique shape that fits onto the substance involved in a reaction

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4
Q

induced fit model

A

active site changes shape a little as the substrate binds to it to get a tighter fit

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5
Q

factos that can affect rate of enzyme action

A

right temperature (around 30s)
right PH(7) often but not always

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6
Q

What are cells

A

basic building blocks of all living organisms

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7
Q

tissues

A

group of cells with a similar structure or function

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8
Q

temperature affecting enzyme action

A

a higher temperature increases the rate at first

if it gets too hot some of the bonds holding the enzyme together break

this changes the shape of the active site so he substrate wont fit anymore

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9
Q

ph affecting enzyme action

A

if its too high or too low the PH interferes with the bonds holding the enzymes together

changes shape of active site and denatures enzyme

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10
Q

3 locations where amylase are made

A

salivary glands
pancreas
the small intestines

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11
Q

amylase is an example of s

A

cabohydrase

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12
Q

what does amylase break down

A

starch-into simple sugars

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13
Q

3 places protease is made

A

stomach(called pepsin there)
pancreas
small intestines

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14
Q

what solution can we use to detect starch

A

iodine

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15
Q

if starch is present iodine will change from what colour to what

A

brownish orange
blue black

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16
Q

investigating how PH affects amylase activity

A

1)put a drop of iodine into every well of a spotting tile

2)place a bunsen burner on a heat prof mat and a tripod and gauze over bunsen burner, put beaker of water on top of the tripod and heat water till 35 degrees using a thermometer.

3)add 1cm cubed of amylase and 1cm cube of a buffer solution with PH 5 to a boiling tube and wait for 5 min

4)use a different syringe and add 5cm cubed of a starch solution into boiling tube and starch clock

using a pipette taking a fresh sample from the boiling tube every 30 seconds and drop into well. when iodine remains browny orange starch is no longer present

repeat experiment with buffer solutions of different PH values

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17
Q

rate if reaction=

A

1000/ time

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18
Q

proteases converts proteins into

A

amino acids

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19
Q

lipase converts lipids into

A

glycerol

fatty acids

20
Q

2 places lipase are made from

A

pancreas
small intestines

21
Q

function of bile

A

(neutralises the stomach acid and emulsifies fat)
it is an alkaline to neutralises hydrochloric acid from the stomach.

also emulsifies fat to farm small droplets which increases the surface area. the alkaline conditions and large surface area increase the rate of fat breakdown by lipase

22
Q

use of products of digestion

A

build new carbohydrates lipids and proteins

23
Q

function of digestive enzymes

A

convert food into small soluble molecules that can be absorbed into the bloodstream

24
Q

benedicts test

A

1)prepare food samples

2) prepare a water bath set at 75 degrees

3) add some benedicts solution into the test (10 drops) using pippette

4)place in water bath using a test tube holder leave it there for 5 minutes
make sure tube is pointing away from you

5)if food sample contains reducing sugards, test tube will change from the normal blue colour to green, yellow or brick red depending on how much sugars in the food

25
Q

testing for starch

A

make food sample and transfer 5cm cubed of you sample to a test tube

add iodine solution and gently shake the tube and mix contents

if the sample contains starch the colour will change from browny orange to blue black

26
Q

name of test for proteins

A

biuret test

27
Q

biuret test for proteins

A

1)prepare food sample

2) add 2cm cubed of biuret solution to the sample and mix the contents of the tube by gently shaking it

if the food sample contains proteins the solution will change from blue to purple

28
Q

sudan III test for lipids

A

1)prepare food sample

2)transfer about 5cm cubed of sudan III stain solution into test tube ang gently shake it

3)the mixture will separate into 2 layers top layer will be bright red if lipids are present

29
Q

what does preparing food sample mean

A

crushing food with pistol and motor
add water mix it then filter it using a filter paper

(dont have to filter if its testing of lipds)

30
Q

what is the thorax

A

top part of your body

31
Q

what separates the top part of your body from your bottom part

A

diaphram

32
Q

how are lungs adapted for gaseous exchange

A

contain Alveoli which have a very large surface area to enable more diffusion of oxygen into the blood from the alveoli, and more carbon dioxide out of the blood into the alveoli.

33
Q

the natural resting heart rate is controlled by a group of cells located in the

A

right atrium that act as a pacemaker

34
Q

function of right ventricle

A

pumps blood to the lungs

35
Q

structure of the arteries

A

thin lumen
thick layer of muscle to make them strong

36
Q

what is coronary heart disease CHD

A

layers of fatty material build up inside the coronary arteries, narrowing them. this reduces the flow of blood through the coronary arteries

37
Q

what help reduce the risk of heart attacks in people with coronary heart disease

A

stents

38
Q

what are stents

A

tubes inserted inside arteries they keep them open making sure blood can pass through

39
Q

what is thrombosis

A

patient developing a blood clot near the stent

40
Q

advantages and disadvantages of stents

A

1)way of lowering risk of a heart attack
effective long term
recovery time from surgery is relatively quick

2)risk of complication during operations
risk of infection
thrombosis

41
Q

what is cholesterol

A

an essential lipid that your body produces and needs to function properly

42
Q

what is a risk of too much ‘bad’ cholesterol

A

cam lead to fatty deposits in the arteries leading to coronary heart disease

43
Q

advantages and disadvantages of statins

A

1)reduce risk of strokes, CHD and heart attacks
2)reduce amount of ‘bad cholesterol’ which lead to increase of good/HDL cholesterol which can remove ‘LDL’ from the blood
3)statins may also help prevent some other diseases

44
Q

what do statins do

A

they are drugs that help reduce amount of bad cholesterol present in the blood stream

45
Q

What does amylse break down carbohydrates into

A

Maltose

biology (8 decks)

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