Orginisation(B)(p1/2)

Question 1

Explain the levels of organisation in organism?

Answer 1

1.Organelles: ‘sub-cellular structures’

2.Cells: ‘combined sub-cellular structure to become specialised cells’’ [muscle]

3.Tissue: ‘group of similar cells working together to carry out functions’ [epithelial tissue]

4.organs: ‘’group of different tissue working together to perform particular function”[pancreas]

5.organ systems : group of organs working together to perform function’[digestive system]

6. Organism

Question 2

How does temperature effect enzymes rate of reaction?

Answer 2

The high temperatures starts to break the bond holding the enzyme together. Then (active site) changes shape.
If enzyme changes shape enough. They will not be able to bind substance. (denatured enzyme)

Question 3

How does PH affect functions of enzymes?

Answer 3

• bonds holding enzymes begin to break down, activity site changes shape, meaning it takes longer to fit substrates in. However if it changes shape to much. The substrate can not fit in.(denaturing enzyme)

Question 4

What are carbohydrates?

Answer 4

Molecules made from carbon, hydrogen and oxygen.

-small carbohydrates are simple sugars, like glucose and fructose. Called polymers. Or join together to form polymors, as glycogen/ starch.

-complex carbohydrates have chemical bonds between monomers. They can be broken down into simple carbohydrates

The breakdown of carbs is taken place in enzymes in mouth and intenstine

Question 5

What are vitamin and minerals?

Answer 5

Vitamins: organic molecules, help produce minerals. Found in fruit

Minerals (inorganic) provide benefits (strong bones via calcium)

Question 6

What is fibre and water needed for?

Answer 6

Fibre: type of carbohydrate we don’t absorb into body. Prevents constipation

Water: needed to refill body fluids

Question 7

What are biological molecules?

Answer 7

They are in organisms, which are produced by cells.
EXP lipids proteins and carbohydrates

Question 8

What are proteins?

Answer 8

Long chains of amino acid bonded together (polymer)

There made from hydrogen, carbon, oxygen and nitrogen atoms.

Enzymes in stomach and small intestines break protein into amino acid

Question 9

What are lipids?

Answer 9

-fats and oils: fat solid at room temperature, and oil liquid at room temperature.

Contains single glycerol molecule attached to three fatty acid molecules

The length and structure of fatty acid molecules determine its fat/oil properties

Made from carbon hydrogen and oxygen(not polymers

Enzymes are responsible for breaking lipids down

Question 10

What enzymes break down carbohydrates?

Answer 10

Amylase: breaks down starch into small sugars called maltose (made in small intestine)

Question 11

What enzymes break down proteins?

Answer 11

Protease: breaks down amino acid(made in small intestine)

Question 12

What enzymes break down fats?

Answer 12

Lipases: breaks fat down to glycerol and fatty acids( made in small intestine)

Question 13

What is the digestive system?

Answer 13

1•
Breaks down physically by chewing with mouth. Salivary amylase in salivary glands breaks down carbohydrates.

2•
Food is then transported down the oesophagus, to the stomach where muscular walls contract, producing pepsin, that breaks down protien. As well as producing hydrochloric acid to kill bacteria

3•
Food is transported to small intestine, then absorbed into the bloodstream, producing enzymes to aid digestion(pushed by pancreas that contain lots of digestive enzymes called pancreatic juices) (gall bladder secrets bile in intestine to neutralize acid and emulsifying fats, has big surface area)

•3.5
Food pécora can be absorbed by blood stream due to its adapted exchange surface, which has villi to increase surface area. Increasing digested food into bloodstream. Whilst also having single layer of surface cells, contains very good blood supply.

4•
The watery leftovers are transported to large intestine. This absorbs excess water which leaves feeds stored in rectum till removed

Question 14

What are the fist few steps to test for any substances in food tests?(benedicts??)

Answer 14

Break up food in pester and mortar. Put it in distilled water in a beaker. Then stir with glass rod until fully disolved. Filter solution with filter paper on a funnel into test tube.

Question 15

How do you test for sugars?

Answer 15

Benedicta solution

Question 16

What is Benedict solution?

Answer 16

Test for reducing sugars

Add 5cm sample solution into test tube. Pre hear a water bath to 75 degrees. Then put test tube in there. Add 10 drops of Benedict solution. Then wait 5 min.

If they present, then colour change to yellow, green or red

Question 17

What is iodine test?

Answer 17

Take 5 cm solution and iodine solution. Changes solution colour to browny organge.

Once shaken, if turn to blue black, then starch present

Question 18

What test do you test for starch?

Answer 18

Iodine test

Question 19

What test do you test for protien

Answer 19

Biuret test

Question 20

What test do you test for lipids

Answer 20

Sudan III test

Question 21

What is biuret test?

Answer 21

Add 2 solution to test tube. And 2 cm biuret solution. Turning solution blue.

Then shake it, if protien present, colour change it to pink/purple

Question 22

What is Sudan III test?

Answer 22

Add 5cm if unfiltered solution to test tube.

Then add 3 drops of Sudan III solution

Shake it, if red layer is at top. Then lipids is present

Question 23

What cardiovascular disease can you get?

Answer 23

Coronary heart disease

Damaged valves

Heart failure

Question 24

What is coronary heart disease?

Answer 24

Coronary arteries get blocked by large fatty materials. Making lumen narrower, so less oxygen is taken to heart

Question 25

Wha treatments can be used for coronary heart disease?

Answer 25

Stents and statins

Question 26

What are stents and there ADV and DSV?

Answer 26

Stents are a tube inside artery that widens lumen

ADV: quick surgery and long lasting

DSV: surgery risky, patients could’ve develop flood clots

Question 27

What are statins and there ADV and DSV?

Answer 27

They change balance of cholesterol in blood stream

ADV: decrease bad lipids in blood, increase food lipids

DSV: have to be taken regularly, cause headaches or kidney failure

Question 28

What happens when valves are damaged?

Answer 28

Valves are too stiff(stops blood flow) or become to wide (blood flows backwards

Question 29

How do you treat damaged valves, and what Are the risks?

Answer 29

You replace them with new valve.

Is risky as it requires surgery, risking blood clots forming

Question 30

What is heart faluire?

Answer 30

Heart can’t pump blood around body

Question 31

How do you treat heart failure? What are adv and DSV of this?

Answer 31

Replace new heart

Adv: the artificial hearts can’t be destroyed, removes disease

DSV: may take long time to find biological heart, can’t use pig hearts. Even if successful it could be rejected

Question 32

what is included within the structure of a leaf?(9)

Answer 32

-xylem
-Lower epidermis
-spongy mesophyll tissue
-palisade mesophyll
-upper epidermis
-waxy cuticle
-stomata
-guard cell
-phloem

Question 33

what is the stomata?

Answer 33

little holes in the lower epidermis where water diffuses through.
{formed from the gap between the two guard cells}

Question 34

how does the guard cell function?

Answer 34

when the cells in the leaf get turgid. The guard cell opens wider to allow more co2 to diffuse. although if play is losing water, then the guard cell becomes flaccid. to conserve it water vapour

-the guard cells will close at night, as they are sensitive to light.

Question 35

why are guard cells at the lower epidermis?

Answer 35

it is cooler at the bottom, so there is less evaporation

Question 36

what are meristem Tissue?

Answer 36

found at growing tips of roots, so plants can grow

Question 37

how do all the plant structures work together within a leaf?

Answer 37

-first water is transported from the soil by the [root ]and [xylem].
-Then the water diffuses through the [stomata] within the [lower epidermiss[
-Afterwards it enters the [spongy mesophyll tissue]. that has lots of gaps so gas can easily diffuse through to the [palisade mesophyll]; where most photosynthesis occurs. so is full of chloroplast.
-this is supported by the [upper epidermis], which are transparent. allowing sunlight to be transported through to get chloroplast in palisade. producing sugar.
-finally is then transported through the [phloem] to the rest of the plant

Question 38

what do leaf’s do to minimise water loss

Answer 38

• they leave stomata open for as short time as possible
  -contain a waxy cuticle; which is a thin waterproof layer of lipids.

Question 39

what is translocation?

Answer 39

the movement of cell sap up and down the plan

Question 40

what is the phloem and how is it useful for translocation

Answer 40

cell sap is transported via the phloem cells, arranged in phloem tubes. which contain pores to enable the movement of cell sap up or down the plant

Question 41

what is transpiration?

Answer 41

the evaporation of water from leaves

Question 42

what is the xylem and how is it useful for transpiration

Answer 42

the xylem is made up of xylem cells. these tubes have no ends and are strengthened by lignin’s. transports water in a leaf, which is driven by evaporation of leafs.
The water in the xylem is called the transpiration tream

Question 43

what factors affect the rate of transpiration?

Answer 43

-air flow(high air, keeps concentration gradient high, more transpiration)
-humidity (refers to water vapor in air. decreased concentration gradient, less transpiration)
-temperature (if warmer then increases energy for stomata, more transpiration)
-light intensity ( more light, more photosynthesis, opens stomata)