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Biology Paper 1 > Organsiation > Flashcards

Organsiation Flashcards

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1
Q

Explain Cancer

A

When cells divide uncontrollably by mitosis and create new cells the body doesn’t need.
A group of these cells is a tumour

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2
Q

Difference between a benign and malignant tumour

A

B= grows slowly, usually within a membrane so can be removed and does not invade the rest of the body
M=grows quickly, invades neighbouring tissue and can spread to different areas of the body through the blood stream
-can form secondary tumours in other areas of the body (metastasis)

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3
Q

Causes of cancer

A
  • carcinogens= damage DNA, cause mutations, when there are several risk increases
    e. g. cigarette smoke
  • alcohol
  • ionising radiation e.g. sunbeds
  • poor diet, high fat or salt intake
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4
Q

Ways smoking can cause cardiovascular disease

A
  • damages lining of coronary arteries, encourages build up of fatty material
  • carbon monoxide reduces amount of oxygen that can be carried
  • nicotine increases heart rate,strain on heart
  • can increase blood clotting
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5
Q

Ways smoking can cause lung diseases (COPD)

A
  • destroys alveoli in the lungs
  • airways become inflamed and mucus builds up
  • carcinogenic chemicals
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6
Q

How alcohol damages the liver

A
  • causes lipid build up (fatty liver disease)
  • alcoholic hepatitis (inflammation of the liver), can be fatal
  • cirrhosis can cause liver to loose it’s ability to function
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7
Q

Effects of obesity

A
  • high blood pressure
  • fatty deposits in the arteries, can cause cardiovascular disease
  • increases risk of diabetes
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8
Q

Type 2 diabetes

A

when the body stops responding to insulin effectively or at all

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9
Q

Two transport systems in a plant

A

Xylem =water and minerals

Phloem =sugars and amino acids dissolved in water

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10
Q

How plant leaves are adapted for gas exchange and photosynthesis

A
  • large surface area= absorption of light and carbon dioxide
  • thin= limited distance for diffusion
  • air spaces between cells= diffusion of gases
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11
Q

Palisade mesophyll

A

Plant tissue containing closely packed cells on the upper layer of a leaf

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12
Q

Structures in a leaf

A
  • upper and lower epidermis
  • palisade and spongy mesophyll
  • guard cells with chloroplasts
  • waxy cuticle
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13
Q

How palisade mesophyll absorbs light effectively

A
  • lots of chloroplasts arranged closely together

- on the upper surface of the leaf

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14
Q

Spongy mesophyll

A

Plant tissue in a leaf with loosely packed cells and air spaces to allow gas exchange

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15
Q

How spongy mesophyll is efficient for gas exchange

A
  • packed together loosely

- cells covered in a layer of water for gases to dissolve into and move in and out of the cells

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16
Q

Xylem vessels

A

Narrow, hollow, dead tubes responsible for the transport of water and minerals in plants

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17
Q

Phloem

A

Tissue in plants that transports the products of photosynthesis such as sugars and amino acids

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18
Q

Sieve tubes

A

Conducting cells that make up the phloem

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19
Q

Companion cells

A

Cell that lies alongside a sieve tube and provides the sieve tube with energy to transport sugars and amino acids in solution

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20
Q

Difference in transport in the xylem and phloem

A

X=physical process, transports water and minerals, only upwards
P=requires energy, transports products of photosynthesis, transports upwards and down

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21
Q

Transpiration

A

Loss of water from leaves by evaporation through stomata

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22
Q

Uses for water in a plant

A
  • photosynthesis
  • transport of mineral ions
  • cools the leaf as water evaporates
  • keeps cell turgid (enlarged and swollen with water)
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23
Q

Epidermal cells

A

The outer covering of a layer of an organism

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24
Q

Factors effecting transpiration

A
  • temperature
  • humidity
  • air movement
  • light intensity
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25
Q

Factors effecting water loss from the leaf

A
  • temperature
  • air movement
  • obstruction of the stomata
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26
Q

Method for investigating water loss through stomata using petroleum jelly

A
  1. Get 4 leaves from the same bush or tree
  2. Measure the mass of each one
  3. Coat 1 with jelly on the upper leaf, 1 on the lower, 1 on both sides and 1 on none
  4. Suspend the leaves using string
  5. After a set amount of time remeasure the masses
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27
Q

What is a potometer

A

A tube device used to measure the uptake of water of a leaf shoot

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28
Q

Why scientists would count the number of stomata on a leaf

A
  • to investigate the difference in number, density and distribution on the upper and lower leaf
  • to investigate how many are open and closed at a certain time
  • to see adaptations of the plant from environmental conditions
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29
Q

Substances transported in the blood

A
  • oxygen =from the lungs to the rest of the body
  • CO2=from the rest of the body to the lungs
  • glucose=digestive system to the liver then to the rest of the body
  • urea= liver to the kidneys
  • antibodies + hormones
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30
Q

The hearts four chambers

A
  • right and left ventricle

- right and left atrium

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31
Q

Bloods movement through the heart in one circulation around the body

A
  • deoxygenated blood from the body enters the right atrium
  • passed through the right atrium to the left ventricle and then to the lungs through the pulmonary artery
  • oxygenated blood from lungs enters left atrium through pulmonary vein
  • passes through the left ventricle through the aorta and to the rest of the body
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32
Q

Function of a valve

A

To prevent blood in the veins flowing in the wrong direction

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33
Q

How a valve may be faulty

A
  • not opening wide enough therefore restricting blood flow through the heart
  • not closing properly and allowing blood to leak back though into the atrium
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34
Q

Symptoms of faulty valves

A
  • shortness of breath
  • dizziness
  • rapid heart rate
  • chest pain
  • can lead to heart failure
35
Q

Treatments for faulty valves

A
  • have either a human donor or have one made from tissues from pigs or cows
  • mechanical valves (last longer, but can cause blood clots)
36
Q

What controls heart rate

A

Specialised cells in the right atrium generate electrical signals to make the heart contract

  • separate from the nervous system
  • allows the ventricles to contract together
37
Q

Artificial pacemaker

A

A battery operated device implanted in the chest that sends out regular electrical impulses to make the heart contract normally

38
Q

Arteries

A

Blood vessels that carry blood away from the heart

-has thick walls to deal with high pressure

39
Q

Veins

A

Blood vessels with valves that transport blood to the heart

40
Q

Capillaries

A

Tiny blood vessels with one cell thin walls where exchange of material occurs
-connect

41
Q

Differences between arteries and veins

A

A= carries oxygenated blood, except pulmonary, carries blood under high pressure, has thick muscular walls, has connective tissue to provide strength, channel carrying blood is narrow (lumen)

V=carries deoxygenated, except pulmonary, carries blood under low pressure, thinner walls, less connective tissue and a wide lumen.

42
Q

Plasma

A

Liquid in blood that contains glucose, amino acids, minerals, nutrients and hormones as well as waste materials

43
Q

Components of blood and their functions

A

Red blood cell=transports oxygen
White blood cell=ingests pathogens and produces antibodies
Platelets= involvement in blood clotting

44
Q

Haemoglobin

A

Red protein in red blood cells that transports oxygen around the body

45
Q

Red blood cells

A
  • no nucleus, more space for haemoglobin
  • small and flexible to fit through capillaries
  • disc shaped to maximise surface area
  • thin for short distance for oxygen to diffuse through
46
Q

Phagocytes

A
  • make up about 70% of white blood cells
  • engulf and destroy unwanted microorganisms (phagocytosis)
  • part of the immune system
47
Q

Lymphocytes

A
  • produce antibodies when a foreign body enters the body

- also part of the immune system

48
Q

Platelets

A
  • produced by cells in the bone marrow
  • have proteins that enable them to stick and clump together to breaks in a blood vessel
  • secrete proteins that result in chemical reaction that make blood clot to plug wounds
49
Q

Coronary heart disease

A

When the Coronary artics that supply blood and oxygen to the heart muscle become blocked by fatty material causing them to narrow.

50
Q

Treatments for coronary heart disease

A

Statins= drugs to help lower cholesterol by lowering its production in the liver
-may have side effects such as memory loss, linked with type 2 diabetes and liver damage
Stents=a wire mesh tube that helps open the coronary arteries

51
Q

Immunosuppressant drugs

A

Drugs that prevent a patients immune system rejecting a transplant

52
Q

Carbohydrates

A
  • source of energy, glucose
  • starch found in potatoes, rice , bread and pasta e.t.c
  • sugars found in fruit, sweets, chocolate e.t.c
53
Q

Proteins

A
  • used for growth and repair

- found in meats, eggs, cheese, nuts e.t.c

54
Q

Lipids

A
  • used for energy and makes up part of the cell membrane so essential for growth
  • found in butter, processed meats, plant oils, oily fish e.t.c
55
Q

Cellulose

A

Forms cell wall in plants, is a carbohydrate

-cannot be broken down by digestive system so egested by gut

56
Q

Protein synthesis

A

The production of proteins from amino acids after they were broken down to pass through the gut wall

57
Q

Test used to detect sugars

A

Benedict’s solution

58
Q

Method for testing for sugars

A
  • add Benedict’s solution to a food in a test tube
  • heat the tube in a water bath
  • record the colour the solution turns which depends on the amount of glucose present.
  • will normally go a red-brown
59
Q

Method for testing for starch

A
  • add iodine solution to the food

- if it contains starch it will go a blue-black colour

60
Q

Method for testing for proteins

A
  • add 1cm cubed of buiret solution A to the food solution
  • mix the two liquids
  • add 1cm cubed of biuret solution B and shake
  • if protein is present the solution will either turn purple or there will be a purple ring between the layers of the liquids.
61
Q

Emulsion test to test for lipids

A
  • ethanol added to a test tube containing the crushed food
  • this mixture is added to a second tube containing water
  • if the liquid turns cloudy there is a presence of lipids.
62
Q

Role of the mouth in the digestive system

A

Begins the digestion of carbohydrates

63
Q

Role of the stomach in the digestive system

A

Begins digestion of protein and small molecules are absorbed

64
Q

Role of the small intestine in the digestive system

A

Completes digestion of carbs and proteins into simple sugars and amino acids
- absorption of single sugars, amino acids, fatty acids and glycerol

65
Q

Role of the large intestine in the digestive system

A

Absorbs water, egests undigested food

66
Q

Villi

A

Projections in the small intestine that provide a large surface area for food to be absorbed

67
Q

Enzymes

A

protein that speeds up a chemical reaction

68
Q

Active site of an enzyme

A

We’re the specific substrate fits so the chemical reaction can take place and it can be broken down

69
Q

Factors effecting enzyme action

A

-temperature= low temp results in less successful collisions between enzymes and substrates
=high temp disrupt the shape of the active site and denature the enzyme and prevent it from working
-change in pH levels= the amino acids in chains in the enzyme may become not attracted t each other anymore and change the shape of the active site

70
Q

Optimum pH of different enzymes

A

Salivary amylase = 6.8
Stomach protease = 1.5-2
Pancreatic protease = 7.5-8

71
Q

Enzyme that breaks down carbohydrates

A

Carbohydrase= carbs - simple sugars

72
Q

Enzyme that breaks down starch

A

Amylase = starch - glucose

73
Q

Enzyme that breaks down proteins

A

Protease = protein - amino acids

74
Q

Enzyme that breaks down lipids

A

Lipases = lipids- fatty acids + glycerol

75
Q

Were proteases are produced

A

Stomach + small intestine

76
Q

Were amylase is produced

A

Mouth + small intestine

77
Q

Were lipases are produced

A

Small intestine

78
Q

Method for investigating effect of pH on rate of reaction of Amylase enzyme

A
  • series of test tubes containing amylase, starch and a buffer solution are set at different pH levels
  • sample removed from the test tubes every 10 seconds to test the presence of starch
  • iodine solution will turn blue/black if starch is present so when the starch has been all broken down the solution will remain red/brown.
79
Q

Function of bile

A
  • Emulsifies lipids (to mix water with them) which breaks them up into tiny droplets which increases their surface area and allowed lipases to work.
  • neutralises stomach acids
  • is stored in gall bladder
80
Q

Organisms are made up of… (from smallest to largest)

A

Organelles , cells , tissues , organs , organ systems

81
Q

Organelle

A

Specialised unit within cell which performs a function e.g. ribosome

82
Q

Tissue

A

Group of cells working together to preform a shared function, often with similar structure

83
Q

How lungs (alveoli) are adapted for gaseous exchange

A
  • large surface area to volume ratio
  • thin walls for short diffusion path
  • large number in each lung (350 million per lung)

Biology Paper 1 (4 decks)

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