Brainscape's Knowledge GenomeTM

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


See full index

science > Organisation > Flashcards

Organisation Flashcards

You may prefer our related Brainscape-certified flashcards:
Biology 101 flashcards
1
Q

Order the levels of organisation within a multicellular organism. Start from the most simple level.

A 
Cell
Tissue
Organ
Organ system
Organism
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What do glandular tissues do?

A

Produce enzymes and hormones

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

What are epithelial tissues?

A

Tissue on the outside of the body

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

What is an organ?

A

An organ is a group of different tissues that work together to carry out a special function

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

What is the stomach an example of? What 3 tissues is it made of?

A

The stomach is an organ. It consists of glandular, muscle and epithelial tissue.

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

What are the two types of digestion?

A

Physical (mechanical)

Chemical

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

What sort of enzymes are used to break down food?

A

Digestive enzymes

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

Define digestion

A

Digestion is the breaking down of large insoluble food molecules into smaller, simpler, soluble ones.

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

food that has been digested and has become soluble, where does it go?

A

It diffuses into the bloodstream

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

What is physical digestion? Why is it useful? What are the two ways it occurs?

A

1) physical digestion breaks food into smaller bits, the surface area increases.
2) It aids chemical digestion by enzymes, as there is a larger surface area to work with.
3) chewing and peristalsis

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

Where does peristalsis occur (3 places)?

A

Walls of oesophagus, the stomach and intestines

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

Where is bile produced and what does it break down?

A

Bile from the gall bladder breaks fats down into smaller oils.

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

What is chemical digestion and what is required for it to occur? What change does the food undergo?

A

It is the breaking down of large insoluble molecules into smaller soluble ones. Enzymes are required, therefore the food is chemically changed.

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

What happens to food in the mouth? Mention 3 points (out of 6)

A

1) The tongue and teeth break the food up into a bolus
2) Salivary glands secrete saliva
3) The saliva has water to dissolve soluble substances
4) The saliva has mucus for lubrication
5) The saliva has lysozyme to kill bacteria
6) The bolus is swallowed through the pharynx

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

What happens to food in the oesophagus?

What are some of the key features? (Mention 3)

A

1) A thin muscle layer propels food by peristalsis, a wave of circular muscle contraction, which passes down the oesophagus. Mucus is secreted from a few glands.
2) it is a simple soft tube through the thorax, can be closed, no villi, thin epithelium, a few glands and it connects the mouth to the rest of the gut.

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

What happens in the stomach? (Summarise at least 3 of the points)

A

In the stomach:
Food is stored for a few hours
1) Gastric juices are secreted, contains hydrochloric acid to kill bacteria
2) Protease enzymes present so proteins are digested here
3) Muscle churns food into chyme (liquid)
4) Chyme is gradually released into the small intestine by the sphincter (a small muscular ring)

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

Describe 4 key features of the stomach. (What is it?)

A 
Expandable bag 
No villi
A number of gastric pits
Mucus to lubricate food
Epithelial lining to protect from acid
3 layers of muscle
Has the enzymes pepsin and rennin (protease enzymes)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the three sections of the small intestine?

A

Duodenum (connected to stomach)
Jejunum (middle)
ileum (attached to large intestine)

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

Describe the small intestine (make 3 points)

A

3 sections: duodenum, jejunum & ileum
Over 6-7m long
Majority of chemical digestion done in the duodenum
Thin inside wall, large surface area
Inner wall is lined with villi
Good blood supply
Short diffusion distance to blood vessels
Muscular walls
Middle third has ducts which pas through bile & pancreatic juices

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

What happens in the small intestine?

A

Food passes through the three sections, digested food molecules are absorbed in the small intestine and passed to the bloodstream. The muscular walls squeeze any undigested food onto the large intestine.

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

Give three adaptions in the small intestine and explain what they do to aid digestion. (6 possible adaptations)

A

1a) The inside wall is thin 1b)The inside wall is lined with villi (surface area)
1) both adaptations allow absorption to happen quickly and efficiently.
2a) Good blood supply 2b) short diffusion distance to blood vessels
2) both adaptations make it easier for food molecules and other substances to be exchanged between the blood and the small intestine
3) The middle third has ducts which are adapted to pass bile and pancreatic juices through. The enzymes break down the food.
4) muscular walls make it possible to squeeze undigested food onto the large intestine

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

Fill in the blanks:
The large intestine starts with the ca——, then the ap——, then the a—— colon, then the d—— c—— and it ends with the r——. It is about 1.5m long! It contains v——i but no mi——, there are many gl—— secreting mucus.
*note (the random letters are the beginnings of words, basically a clue for me)

A

The large intestine starts with the caecum, then the appendix, then the ascending colon, then the descending colon and it ends with the rectum. It is about 1.5m long! It contains villi but no microvilli, there are many glands secreting mucus.

Caecum, appendix, ascending, descending, colon, rectum, villi, microvilli, glands

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

Mention 2 points of what happens to food in the large intestine

A

Any points from this description:
Food can spend 36 hours in the large intestine, while water is absorbed from food into blood. The material left over forms semi-solid faeces.The faeces is released by the anal sphincter (which we can thankfully control 😅).

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

Name three of the things that faeces 💩 is made from

A 
Plant fibres (mainly cellulose)
Cholesterol 
Bile
Mucus
Mucosa cells from the lining of the large intestine
Bacteria
Water
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What is the use of vitamins in the body

A

They convert food to energy and assist bodily functions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q 
Which foods would provide protein?
Grapes
Waffles
Egg
Custard
Lentils
A

Lentils and egg

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

What chemical elements are in Carbohydrates, Lipids and Proteins?

A

Carbon, Hydrogen and Oxygen

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

Which smaller sub units form lipids ?

A

Fatty acids and glycerol

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

Which smaller sub units form proteins?

A

Amino acids

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

Which smaller sub units form carbohydrates?

A

Simple sugars, like glucose and maltose

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

What enzymes made from?

A

Enzymes are large protein molecules, they are made up of long chains of amino acids. The amino acids fold to produce an active site

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

What is an active site?

A

An active site is the bit of the enzyme that fits with the substrate like a lock and key. Each active site has a unique shape so it binds with a specific substrate molecule.

33
Q

What is meant by the optimum, in regards to enzymes.

A

Different enzymes have different optimum temperatures and pH levels. The optimum means the best possible environment. Different enzymes are found in different places so they have differing requirements.

34
Q

What happens if an enzyme is exposed to a Ph or a temperature that is too extreme for it.

A

Amino acid chains unravel, the enzyme activity will decrease until the active site changes shape and the enzyme becomes denatured. The enzyme will no longer work. The organism would die without enzymes.

35
Q

Give two examples of other uses for enzymes, not within organisms

A

Bio-washing powder, remove food stains
Baby food, predigestion
Convert Starch to Sugar
Convert Glucose to Fructose (isomers, same chemical formula, but fructose sweeter)

36
Q

What does catalase break down and why does this benefit the human?

A

Catalase, produced in the liver, works as a catalyst and breaks down hydrogen peroxide. Hydrogen is a dangerous waste product.

37
Q

Amylase fact file:
Where Made?
Where it works?
What it does?

A

Made: salivary glands and pancreas
Where it works: mouth/small intestine
What it does: breaks down starch

38
Q

Protease fact file:
Where Made?
Where it works?
What it does?

A

Made: stomach, pancreas and small intestine
Where it works: stomach and small intestine
What it does: breaks down proteins

39
Q

Lipase fact file:
Where Made?
Where it works?
What it does?

A

Made: pancreas and small intestine
Where it works: small intestine
What it does: breaks down lipids

40
Q

How do you test a food substance for protein? Summarise Method, equipment and results.

A

Biuret solution is used to test for protein, place an amount of biuret onto a small amount of food. Blue Biuret turns purple if protein is detected.

41
Q

How do you test a food substance for starch? Summarise Method, equipment and results.

A

Iodine solution is used to test for starch, place an amount of iodine onto a small amount of food. Yellow/red Iodine turns blue/black if starch is detected.

42
Q

How do you test a food substance for lipids? Summarise Method, equipment and results.

A

Ethanol is used to test for lipids. Place a small amount of the food into a test tube with ethanol, shake it and leave it for a minute. Pour the solution into a test tube of water. If lipids are present, a cloudy white layer will form.

43
Q

How do you test a food substance for sugar? Summarise Method, equipment and results.

A

Benedict’s solution is used to test food for the presence of sugar. Put a small amount of the food into a test tube with enough benedicts solution to cover it. Place the tube into a warm water bath for 10mins. Blue Benedicts solution turns brick red if a sugar (such as glucose) is present.

44
Q

Explain bile, include where it is found, what it is, what it does and the pH that it works best in.

A

Bile is a green/yellow alkaline liquid
It’s made in the liver and stored in the gall bladder until needed
It has 2 functions: neutralising hydrochloric acid and emulsifying fat droplets
The alkaline conditions and large surface area increase the rate of fat breakdown by lipase.

45
Q

What is pepsin and what does it do? How does it connect to bile?

A

Pepsin is a protease enzymes (in the stomach), it digests protein and works best in an acidic medium. The acid also kills bacteria in food. After the food has left the stomach and moves into the small intestine, where it meets bile, the alkaline bile neutralises the acid from the stomach.

46
Q

What are the three main blood vessels?

A

Capillaries, veins and arteries

47
Q

What three/ four things make up the blood? (5/5 if percentages can be provided)

A

Plasma 55%
Red blood cells 45%
White blood cells and platelets <1%

48
Q

What are two of the adaptions of red blood cells?

A

No nucleus = saves space
Haemoglobin = iron compound that binds with oxygen
Biconcave disc = the red blood cell, caves in from both sides (this aids diffusion and allows easy movement of gases in and out of the cell)

49
Q

What is the key function of white blood cells?

A

To fight off infections

50
Q

What is the key function of red blood cells?

A

Transporting oxygen

51
Q

What is the key function of platelets in the blood?

A

They produce blood clots at injury sites

52
Q

What is the purpose of plasma in the blood?

A

It transports nutrients, antibodies, hormones and disposes of waste materials

53
Q

How do veins transport blood? (Direction and location)

A

veINs bring blood IN to the heart

54
Q

How do arteries transport blood? (Direction and location)

A

Arteries bring blood from the heart

55
Q

How are capillaries different to veins and arteries (1 main difference)

A

Capillaries transport blood on a cell level, they are tiny in comparison to veins and arteries

56
Q

What is the main vein called?

A

The Vena cava

57
Q

What is the main artery called?

A

The Aorta

58
Q 
Artery fact file:
Wall texture and components:
(Usual)Oxygen level:
Pressure in blood vessel:
Lumen size:
Blood colour:
A 
Artery fact file:
Walls: thick, with layers of muscle and elastic fibres
(Usual)Oxygen level: oxygenated
Pressure in blood vessel: high
Lumen size: small
Blood colour: bright red
59
Q 
Vein fact file:
Wall texture and components:
(Usual)Oxygen level:
Pressure in blood vessel:
Lumen size:
Blood colour:
A 
Vein fact file:
Walls: thin elastic and muscle layers
(Usual)Oxygen level: deoxygenated 
Pressure in blood vessel: low
Lumen size: large
Blood colour: dark red/purple
60
Q 
Capillaries fact file:
Walls:
Direction of blood flow:
Oxygen level:
Lumen size:
A 
Capillaries fact file:
Walls: thin
Direction of blood flow: through tissues
Oxygen level: starts with oxygen, ends with none
Lumen size: narrow
61
Q

Where are valves found and what purpose do they serve?

A

Valves are present in veins, they prevent the back flow of blood

62
Q

Which side of the heart is larger and why?

A

The left is larger, it pumps blood further around and is the side that the aorta and pulmonary vein is found.

63
Q

Which side of the heart 🫀 has deoxygenated blood?

A

The right

64
Q

Which side of the heart receives blood from the body? And what is the name of that specific vessel?

A

The right, The Vena Cava

65
Q

Which side of the heart receives blood from the lungs? 🫁 And what is the name of that specific vessel?

A

The left, the pulmonary vein

66
Q

Which side of the heart sends blood to the body? And name the specific vessel.

A

The Left, the Aorta

67
Q

What tissue is the heart made of?

A

Cardiac muscle

68
Q

Fill the blank:

The heart is a d—— pump

A

Double

69
Q

There are four chambers of the heart that both the left and right have, what are they?
*tip: right (…), left (…),right (xyz), left (xyz)

A

Right and left Ventricles

Right and left Atriums

70
Q

Where is the pacemaker located?

A

In the right atrium

71
Q

What kind of artery supplies the muscles in the heart with oxygen?

A

Coronary arteries

72
Q

What happens when a heart attack occurs? Behind the scenes (within the heart)

A

A heart attack is caused when a portion of the heart muscle loses its supply of blood partially or completely

73
Q

Heart attacks may happen because… (name 3 of the stages)

A
  • fatty deposits build up in coronary arteries
  • A blood clot can form on a fatty deposit
  • The blood clot blocks the coronary artery
  • some of the heart muscle cells no longer receive the oxygen and nutrients they need
  • These cells start to die
74
Q

What are risk factors that may lead to an increased chance of a heart attack? Name 3

A 
Stress
Poor diet, salty, fatty food
Overweight
Smoking
Diabetes
High blood pressure
High cholesterol 
Family history of heart disease
75
Q

What can negatively affect the heart? Name two

A

Leaky valves
Reduced blood flow through the heart
Natural pacemaker stops working
The heart failing completely and needing a transplant

76
Q

Summarise three key points on stents and why they may be used

A

A stent would be used if there was a reduced blood flow to the heart. It is a metal mesh placed in the artery. A tiny balloon is also inserted within the mesh. As the balloon is pumped, the mesh expands and opens up the blood vessel. When the balloon is removed, the stent remains in position, holding the blood vessel open.

77
Q

What would cause leaky valves, what is the solution and what issues are associated with that drug/device?

A

Leaky valves can occur due to: ageing valves, not opening and closing fully or infection
The solution is artificial valves, the risk is that the surgery may cause further negative consequences.

78
Q

What would cause the natural pacemaker to stop working properly, what is the solution and summarise how it works?

A

The natural pacemaker will stop working properly if the heart undergoes damage. It would be replaced with an artificial pacemaker inserted under the skin, that sends an electric impulse.

79
Q

What percentages of different atmospheric gases is breathed in?

A

Carbon dioxide = 0.04%
Oxygen = 20%
Nitrogen = 80%

science (7 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions