Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Biology > Organisation > Flashcards

Organisation Flashcards

1
Q

Cells

A

The building blocks of a living organism

E.g. root hair cell and red blood cell

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Tissue

A

A group of cells with a similar structure + function

E.g. dermal tissue and muscular tissue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Organ

A

Groups of tissues working together

E.g. leaves and the heart

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Organ system

A

Groups of organs working together

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Organism

A

Several organ systems

E.g. flowers and humans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Digestive system

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Mouth

A

Teeth break down the food and mix it with the enzymes in saliva

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Oesophagus

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Liver

A

Produces bile which breaks down lipids in the food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Stomach

A

This is a muscular bag which mixes food and drink with acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Pancreas

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Small intestine

A

The nutrients produced are then absorbed into the blood

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Large intestine

A

Food which cannot be broken down - mainly fibre - passes into the large intestine and water is absorbed into the blood

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Rectum

A

Any undigested food passes into the rectum where it is stored as faeces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Anus

A

This is the opening at the very end of the digestive system through which faeces leaves the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Enzymes

A

Are a protein

Act as a biological catalyst

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Factors affecting enzymes

A

Temperature

pH

Pressure

Surface area

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Carbohydrates

A

Provide us energy

They are broken down into glucose by carbohydrase / amylase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Amylase

A

Produced by -
Salivary glands, pancreas, small intestine

Digests -
Starch into simple sugars (maltose)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Effect of pH on the rate of reaction of amylase practical

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Lipids

A

Made of carbon, hydrogen and oxygen

They are broken down into fatty acids and glycerol by lipase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Lipase

A

Produced by -
Pancreas, small intestine

Digests -
Lipids into glycerol and fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Proteins

A

Proteins are required to build cells, tissues and enzymes

They are broken down into amino acids by protease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Protease

A

Produced by -
Stomach, pancreas, small intestine

Digests -
Proteins into amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Bile

A

Produced in the liver

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

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Test for carbohydrates

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Test for glucose

A

Blue benedict’s solution turns orangey-red when it is BOILED with sugar (glucose)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Test for protein

A

Blue biuret solution turns purple when it reacts with protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Test for fats

A

Grind food with ethanol, filter the solution and add water

Positive = clear to cloudy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Arteries

A

Carry blood away from your heart to your organs

Thick walls

Small lumen

Thick layer of muscles and elastic fibre

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Veins

A

Carry blood to your heart from your organs

Thin walls

Large lumen

Contains valves

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Capillaries

A

Links arteries and veins together

Walls are a single cell thick

Tiny vessel with a narrow lumen

33
Q

Heart

A

The heart has 4 chambers and 2 atria and 2 ventricles

34
Q

Red blood cell

A

Carry oxygen around the body

35
Q

White blood cell

A

Defend the body against infection from microorganisms

36
Q

Platelets

A

They help to clot blood at a wound

Produced in the bone marrow

37
Q

Plasma

A

It carries many substances dissolved in it including glucose for body cells

38
Q

Advantages of artificial heart

A

The artificial heart is not rejected by the body

Keeps the patient alive whilst waiting for a transplant

39
Q

Disadvantages of artificial heart

A

Surgery can lead to bleeding and infection

Blood does not flow as easily and can led to clots so blood thinners need to be taken

Parts of the heart can wear out or stop working

40
Q

Advantages of artificial valves

A

The success rate is high

Last for 20 years

41
Q

Disadvantages of artificial valves

A

There could be serious complications with surgery

42
Q

Advantages of stents

A

The success rate is high

Lower the risk of a heart attack

Last for a long time

43
Q

Disadvantages of stents

A

Complications like bleeding, irregular heartbeat and infection

Arteries sometimes reclose

44
Q

Advantages of artificial blood

A

It is not rejected

Efficient at carrying O2

45
Q

Disadvantages of artificial blood

A

Effects are short lasting

Expensive

46
Q

Artificial pacemaker

A

A small battery operated device which sends electrical impulses to produce normal contractions

Used when you have an abnormal heartbeat

47
Q

Human gas exchange system

A

The lungs are adapted to absorb O2 and transfer CO2 to red blood cells

48
Q

Lungs

A

The trachea branch into two bronchi (one for each lung)

The bronchi splits into bronchioles, containing alveoli

The alveoli have a large surface area for gas exchange and once cell thick walls for greater rate of diffusion

49
Q

Diaphragm

A

When we inhale our diaphragm contracts, moving downwards

When we exhale our diaphragm relaxes and moves upwards

50
Q

Non-communicable

A

Diseases that are not spread through infection or through other people, but are typically caused by unhealthy behaviours

51
Q

Risk factor

A

Something that increases your chance of getting a disease

52
Q

Incidence

A

The number of people diagnosed with a particular disease in a particular population of people at a particular time

53
Q

Prevalence

A

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

54
Q

Mortality

A

The number of deaths per unit of population from a specific disease

55
Q

Cancer

A

When cells divide and grow controllably

56
Q

Causes of cancer

A

Smoking = lung cancer

Over-radiation = skin cancer

Stress

Alcohol

Drugs

Diet

57
Q

Malignant tumors

A

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

58
Q

Benign tumors

A

Grows slowly, within a membrane

Easily be removed

Dangerous if put pressure on

59
Q

Tar

A

A chemical substance made when tobacco is burned

Makes it hard to take in O2

Damages cilia cells

60
Q

Carbon monoxide

A

A poisonous gas that is released when smoking

Binds to red blood cells so they cannot carry O2

61
Q

Nicotine

A

A highly addictive substance in cigarettes

Causes high blood pressure which leads to heart disease

62
Q

Obesity

A

When you take in more energy than needed so the excess is stored as fat

63
Q

Diseases caused by poor diet + exercise

A

Type II diabetes

Arthritis

High blood pressure

Heart disease - - strokes

64
Q

Alcohol

A

Depressant drugs that slows down the brain and the nervous system `

65
Q

Carcinogens

A

A substance capable of causing cancer in living tissues

66
Q

Effects of drinking excess alcohol

A

Damages liver and causes liver cirrhosis

Mental health problems

Strokes

67
Q

Effects of alcohol on unborn babies

A

Causes a premature birth

Birth defects

Learning problems

Brain damage

68
Q

Xylem

A

Transports water and minerals

Made out of dead cells and strengthened by lignin

Moves upwards

69
Q

Phloem

A

Transports sugars and amino acids

Contains sieve cells (specialised) and requires energy

Moves in two directions

70
Q

Epidermal tissues

A

The outermost layer of cells in plants, serving as a protective barrier against environmental factors, such as water loss, pathogens, and physical damage

71
Q

Palisade mesophyll

A

A layer of closely packed, column-shaped cells in plant leaves, rich in chloroplasts

72
Q

Spongy mesophyll

A

Is a layer of loosely arranged cells in plant leaves with air spaces between them, facilitating gas exchange

73
Q

Meristem tissue

A

Is a region of actively dividing cells in plants, responsible for growth in length or thickness

74
Q

Stomata

A

Are small openings on the surface of leaves and stems in plants, allowing gas exchange (CO₂, O₂) and water vapour regulation

75
Q

Guard cell

A

Specialised cells surrounding stomata, controlling their opening and closing to regulate gas exchange and water loss in plants

76
Q

Transpiration

A

The evaporation of water from the leaves of a plant

77
Q

Factors affecting transpiration

A

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

78
Q

Translocation

A

The movement of sugar produced in photosynthesis to all other parts of the plant for respiration

79
Q

Factors affecting translocation

A

Light intensity

Temperature

Concentration of solutes

Biology (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions