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Biology > Organisation (Paper 1) > Flashcards

Organisation (Paper 1) Flashcards

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1
Q

Define tissue

A
  • A group of similar cells that work together to carry out a particular function
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2
Q

Define Organ

A
  • A group of different tissues that work together to perform a certain function
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3
Q

Define Organ system

A
  • A group of organs working together to perform a specific function
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4
Q

Examples of tissue

A
  • Muscular tissue
  • Glandular tissue
  • Epithelial tissue
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5
Q

Function of enzymes

A
  • Speed up the useful chemical reactions within the body
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6
Q

What are enzymes made of

A
  • Chains of amino acids
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7
Q

Name the thing enzymes bind to

A
  • Substrates
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8
Q

Name the area where things bind to the enzymes

A
  • Active site
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9
Q

Name the model of enzyme action

A
  • Lock and key
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10
Q

What conditions are required for optimal enzyme action

A
  • Temperature
  • pH
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11
Q

List the digestive enzymes and what they break down

A
  • Carbohydrase - Carbs
  • Proteases - Protein
  • Lipase - lipids
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12
Q

What does bile do

A
  • Makes the stomach acid more alkaline for optimum enzyme conditions
  • Emulsifies fats - breaks them down into tiny droplets to increase surface area to make digestion faster
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13
Q

What enzymes is produced in the salivary glands

A
  • Amylase
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14
Q

Where is bile produced

A
  • Liver
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15
Q

What two enzymes does the stomach produce

A
  • Proteas
  • Pepsin
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16
Q

Where is bile stored

A
  • Gall bladder
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17
Q

What three enzymes does the pancreas produce

A
  • Protease
  • Lipase
  • Amylase
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18
Q

Where does the pancreas release the digestive enzymes it produces

A
  • Small intestine
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19
Q

Function of the small intestine

A
  • Absorbs digested food out of the digestive system and into the bloodstream
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20
Q

Function of the large intestine

A
  • Absorbs excess water from the food
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21
Q

How do you test for sugars in a food sample

A
  • Add a few drops benedict’s solution and heat in a water bath at 75 degrees
  • A change in colour from blue means sugar content
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22
Q

How do you test for starch in a food sample

A
  • Add a few drops of iodine and gently shake
  • Change from browny-orange to blue/black means starch content
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23
Q

How do you test for protein in a food sample

A
  • Add an amount of biuret solution equal to the volume of the food sample and gently shake it
  • Change from blue to purple means protein content
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24
Q

How do you test for lipids in a food sample

A
  • Add a few drops of Sudan III stain solution and gently shake
  • Small red layer will form on the top if lipids are present
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25
Q

What is the thorax

A
  • The upper part of your body
  • Separated from your body via the diaphragm
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26
Q

What is between the lungs and the ribcage

A
  • The pleural membranes
27
Q

Where does air go when breathed in

A
  • Through the trachea
  • Into the bronchi and into the lungs
  • Through progressively smaller bronchioles
  • Into the alveoli
28
Q

How does gas exchange happen within the lungs

A
  • The alveoli are surrounded by a network of capillaries
  • The alveoli have a high concentration of oxygen and a low concentration of carbon dioxide
  • The oxygen diffuses from the alveoli into the capillaries
  • The CO2 diffuses from the capillaries into the blood
    -The excess oxygen and CO2 are breathed out
29
Q

How does gas exchange happen within the body cells

A
  • Oxygen diffuses from the blood cells (where there is a high concentration) to the body cells (where there is a low concentration
  • Carbon dioxide diffuses in the opposite direction
30
Q

What part of the hear pumps deoxygenated blood to the lungs

A
  • Right ventricle
31
Q

What part of the heart pumps oxygenated blood around the body

A
  • Left ventricle
32
Q

Why does the heart have valves

A
  • To stop the backflow of blood
33
Q

Through what blood vessel does the blood enter the right atrium

A
  • Vena cava (vein)
34
Q

Through what blood vessel does the blood enter the left atrium

A
  • Pulmonary vein
35
Q

How is blood pumped around the body and lungs by the heart

A
  • The atria contract pushing the blood into the ventricles
  • The ventricles contract forcing the blood through the pulmonary artery and aorta and out of the heart
36
Q

List the parts of the heart (8)

A
  • Vena cava
  • Right atrium
  • Right ventricle
  • Pulmonary artery
  • Pulmonary vein
  • Left atrium
  • Left ventricle
  • Aorta
37
Q

What is the name of the blood vessels that supply blood to the heart

A
  • Coronary arteries
38
Q

Where is the natural pacemaker in the heart

A
  • Within the walls of the right atrium
39
Q

How does the pacemaker cause the heart to contract

A
  • The cells produce a small electrical impulse which spreads to the surrounding muscle cell causing them to contract
40
Q

Functions of each blood vessel

A
  • Arteries - blood away from the heart
  • Capillaries - involved in the exchange of materials at the tissues
  • Veins - Carry blood to the heart
41
Q

Features of the arteries (3)

A
  • Strong and elastic walls to withstand high pressure blood from the heart
  • Thick walls
  • Thick layers of muscle to be elastic
42
Q

Features of capillaries (3)

A
  • Permeable walls so substances can diffuse through
  • Supply food and oxygen and remove CO2
  • One cell think wall to decrease diffusion distance
43
Q

Features of veins

A
  • Thinner walls as the blood is not as high pressure
  • Large lumen to help blood flow despite less pressure
  • Valves to prevent backflow of blood
44
Q

What is the inside of blood vessels called

A
  • Lumen
45
Q

What things make up the blood

A
  • Red blood cells
  • White blood cells
  • Platelets
  • Blood plasma
46
Q

Features of red blood cells

A
  • Biconcave disk to increase surface area for absorbing oxygen
  • No nucleus to increase the amount of oxygen it can absorb
47
Q

Features of white blood cells

A
  • Have a nucleus
  • Fight off foreign cells
48
Q

Features of platelets

A
  • Small fragments of cells
  • Have no nucleus
  • Help blood to clot
49
Q

Features of blood plasma and what does it carry (7)

A
  • Pale straw-colored liquid
    Carries
  • All types of blood cells
  • Nutrients like glucose and amino acids
  • Carbon dioxide
  • Urea
  • Hormones
  • Proteins
  • Antibodies and antitoxins
50
Q

Define coronary heart disease

A
  • Blood flow in the coronary artery is blocked by layers of fatty material building up
51
Q

What side effect from fatty build up in the coronary artery causes heart attacks

A
  • Lack of oxygen to the heart
52
Q

advantages of stents

A
  • Long lifespan
  • Recovery from surgery is relatively quick
53
Q

Disadvantages of stents

A
  • Complications from surgery such as infection
  • Blood clotting at the stent (thrombosis)
53
Q

What is cholesterol

A
  • An essential lipid that your body produces and needs to function properly
54
Q

What type of cholesterol can cause problems in excessive amounts

A
  • LDL cholesterol
55
Q

What do statins do

A
  • Reduce the amount of LDL cholesterol in the blood, slowing down or preventing the build up of fatty deposits
56
Q

Advantages of statins (3)

A
  • Reduced risk of heart attack stroke and coronary heart disease
  • Increases the amount of ‘good’ or HDL cholesterol
  • Some studies also suggest that statins may also help prevent other diseases
57
Q

Disadvantages of statins

A
  • Long-term drug that must be taken regularly, risk that someone might forget them
  • Negative side effects, headaches to kidney failure
  • Effect isn’t instant
58
Q

Function of the phloem

A
  • Transport food substances (mainly sugars) made in the leaves to the rest of the plant for immediate use, this travels in both directions and is called translocation
59
Q

Function of the xylem

A
  • Carry water and mineral ions from the roots to the stem and leaves
60
Q

What is the transpiration system

A
  • Water moving from the roots, through the xylem and out of the leaves
61
Q

Features of the phloem

A
  • Made of elongated living cells with small pores in the end walls to allow sap through
62
Q

Features of the xylem

A
  • Dead cells joined end to end with no end walls between them and a hole down the middle
  • Strengthened with lignin

Biology (5 decks)

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