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Organisation Flashcards

1
Q

Cells

A

The building blocks of a living organism

E.g. root hair cell and red blood cell

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2
Q

Tissue

A

A group of cells with a similar structure + function

E.g. dermal tissue and muscular tissue

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3
Q

Organ

A

Groups of tissues working together

E.g. leaves and the heart

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4
Q

Organ system

A

Groups of organs working together

E.g. the shoot organ system and the digestive system

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5
Q

Organism

A

Several organ systems

E.g. flowers and humans

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6
Q

Digestive system

A

Breaks down food into tiny molecules which are absorbed into the blood

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7
Q

Mouth

A

Teeth break down the food and mixes with the enzymes in saliva

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8
Q

Oesophagus

A

This is a thin tube that connects the mouth to the stomach

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9
Q

Liver

A

Produces bile which breaks down lipids in the food

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10
Q

Stomach

A

Mixes food and drink with acid

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11
Q

Pancreas

A

Releases enzymes into the intestines which break down carbohydrates, protein and lipids in food

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12
Q

Small intestine

A

Absorption of single sugars, amino acids, fatty acids and glycerol

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13
Q

Large intestine

A

Absorption of water

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14
Q

Enzymes

A

Are a protein

Act as a biological catalyst

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15
Q

Factors affecting enzymes

A

Temperature

pH

Pressure

Surface area

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16
Q

Carbohydrates

A

Provide us energy

They are broken down into glucose by carbohydrase / amylase

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17
Q

Amylase

A

Produced by -
Salivary glands, pancreas, small intestine

Digests -
Starch into simple sugars (maltose)

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18
Q

Effect of pH on the rate of reaction of amylase practical

A

Place one drop of iodine solution into each depression on the spotting tile

Set up water baths for every temperature you want to test

Measure out 5 cm3 of starch solution, using the measuring cylinder or syringe, into 4 test tubes

Place one test tube of starch solution into each water bath

Measure out 1 cm3 of amylase solution, using a measuring cylinder or syringe, into 4 different test tubes

Place one test tube of amylase solution into each water bath

Leave the test tubes in the water baths until the contents of each test tube have reached the temperature of the water baths

Pour the amylase solution into the test tube with the starch solution and mix with the glass rod

Remove one drop of the mixed solution on the end of the glass rod and place on the first depression of the spotting tile with the iodine solution

Using the glass rod, remove one drop every minute and place onto the iodine solution in the next depression on the spotting tile

Continue until the iodine solution no longer turns black

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19
Q

Lipids

A

They are broken down into fatty acids and glycerol by lipase

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20
Q

Lipase

A

Produced by -
Pancreas, small intestine

Digests -
Lipids into glycerol and fatty acids

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21
Q

Proteins

A

Proteins are required to build cells, tissues and enzymes

They are broken down into amino acids by protease

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22
Q

Protease

A

Produced by -
Small intestine, pancreas, stomach

Digests -
Proteins into amino acids

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23
Q

Bile

A

Produced in the liver

Emulsifies fats into smaller droplets for absorption, increasing surface area for the enzyme to digest

Neutralises the pH of HCl in the stomach so enzymes can work at optimum temperatures

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24
Q

Test for carbohydrates

A

Orange iodine turns black or blue when it reacts with starch (carbohydrates)

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25
Test for glucose
Blue benedict’s solution turns brick-red when it is BOILED in a water bath with sugar (glucose)
26
Test for protein
Blue biuret solution turns purple when it reacts with protein
27
Test for fats
Grind food with ethanol, filter the solution and add water Positive = clear to cloudy
28
Arteries
Carry blood away from your heart to your organs Thick muscular walls Small lumen
29
Veins
Carry blood to your heart from your organs Thin walls Large lumen Contains valves
30
Capillaries
Links arteries and veins together One cell thick walls Narrow lumen
31
Heart
The heart has 4 chambers - 2 atria and 2 ventricles
32
Red blood cell
Carries oxygen around the body
33
White blood cell
Defend the body against infection from microorganisms
34
Platelets
They help to clot blood at a wound Produced in the bone marrow
35
Plasma
Carries the blood cells and platelets around the body
36
Advantages of artificial heart
The artificial heart is not rejected by the body Keeps the patient alive whilst waiting for a transplant
37
Disadvantages of artificial heart
Surgery can lead to bleeding and infection Blood clots can form so blood thinners need to be taken Parts of the heart can wear out or stop working
38
Advantages of artificial valves
High success rate Last for 20 years
39
Disadvantages of artificial valves
There could be serious complications with surgery
40
Advantages of stents
High success rate Lower the risk of a heart attack Last for a long time
41
Disadvantages of stents
Complications like bleeding, irregular heartbeat and infection Arteries sometimes reclose
42
Advantages of artificial blood
It is not rejected Efficient at carrying O2
43
Disadvantages of artificial blood
Effects are short lasting Expensive
44
Artificial pacemaker
Sends electrical impulses to fix an irregular heartbeat
45
Lungs
The trachea branch into two bronchi The bronchi splits into bronchioles, containing alveoli
46
Adaptations of the alveoli
Large surface area for gas exchange One cell thick walls allow O2 and CO2 to diffuse Good blood supply allows O2 to enter the blood quickly
47
Diaphragm
When we inhale our diaphragm contracts, moving downwards When we exhale our diaphragm relaxes, moving upwards
48
Non-communicable diseases
Diseases that are not spread through infection or through other people, but are typically caused by unhealthy behaviours
49
Risk factor
Something that increases your chance of getting a disease
50
Incidence
The number of people diagnosed with a particular disease in a particular population of people at a particular time
51
Prevalence
The number of people who have a particular condition, regardless of whether they were just diagnosed, or even whether they’ve been diagnosed at all
52
Mortality
The number of deaths per unit of population from a specific disease
53
Cancer
When cells divide and grow controllably
54
Causes of cancer
Smoking = lung cancer Over-radiation = skin cancer Stress Alcohol Drugs Diet
55
Malignant tumors
Grows quickly, invades neighbouring tissue Spreads to other parts of the body via the bloodstream Cancer cells detach forming secondary tumors in others parts of the body
56
Benign tumors
Grows slowly, within a membrane Easily be removed Dangerous if put pressure on
57
Tar
A chemical substance made when tobacco is burned Makes it hard to take in O2 Damages cilia cells
58
Carbon monoxide
A poisonous gas that is released when smoking Binds to red blood cells so they cannot carry O2
59
Nicotine
A highly addictive substance in cigarettes Causes high blood pressure which leads to heart disease
60
Obesity
When you take in more energy than needed so the excess is stored as fat
61
Diseases caused by poor diet + exercise
Type II diabetes Arthritis High blood pressure Heart disease - - strokes
62
Alcohol
Depressant drugs that slows down the brain and the nervous system `
63
Carcinogens
A substance capable of causing cancer in living tissues
64
Effects of drinking excess alcohol
Damages liver and causes liver cirrhosis Mental health problems Strokes
65
Effects of alcohol on unborn babies
Causes a premature birth Birth defects Learning problems Brain damage
66
Xylem
Transports water and minerals Made out of dead cells and strengthened by lignin Moves upwards
67
Phloem
Transports sugars and amino acids Contains sieve cells (specialised) and requires energy Moves in two directions
68
Epidermal tissues
The outermost layer of cells in plants, serving as a protective barrier against environmental factors, such as water loss, pathogens, and physical damage
69
Palisade mesophyll
A layer of closely packed, column-shaped cells in plant leaves, rich in chloroplasts
70
Spongy mesophyll
Is a layer of loosely arranged cells in plant leaves with air spaces between them, facilitating gas exchange
71
Meristem tissue
Is a region of actively dividing cells in plants, responsible for growth in length or thickness
72
Stomata
Are small openings on the surface of leaves and stems in plants, allowing gas exchange (CO₂, O₂) and water vapour regulation
73
Guard cell
Specialised cells surrounding stomata, controlling their opening and closing to regulate gas exchange and water loss in plants
74
Transpiration
The evaporation of water from the leaves of a plant
75
Factors affecting transpiration
Increase in temperature = more H2O lost from evaporation Decrease in humidity = reduces concentration of H2O outside the leaf so diffusion from the leaf increases Air movement increases = removes water vapour from leaf surfaces so more water diffuses Light intensity increases = rate of photosynthesis increases so stomata open more often
76
Translocation
The movement of sugar produced in photosynthesis to all other parts of the plant for respiration
77
Factors affecting translocation
Light intensity Temperature Concentration of solutes

Biology (7 decks)

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