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Biology > structure and functions in living organisms > Flashcards

structure and functions in living organisms Flashcards

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1
Q

describe the nucleus/function of the nucleus

A
  • controls activity of cell (by making proteins)
  • contains chromosomes - strands of DNA which carry genes (each gene codes for a protein)
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2
Q

describe the cell membrane/function of it

A

the boundary between cytoplasm & the cell’s surroundings, controls what substances enter/leave cell (selectively permeable)

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3
Q

describe cytoplasm/function of it

A

jelly-like liquid where chemical reactions occur

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4
Q

describe the mitochondria/function of it

A

carries out some reactions of aerobic respiration, producing ATP (energy carrier molecule)

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5
Q

describe ribosomes/function of it

A

synthesise (assemble) proteins from amino acids

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6
Q

describe chloroplasts/function of them

A

they absorb light energy and use it to carry out the chemical reactions of photosynthesis, making biological molecules for plant cells

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7
Q

describe the cell wall/function of it

A

made of cellulose (a carbohydrate) in plants, helps to keep plant cells in a fixed shape (so keeps the plant upright)

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8
Q

describe the vacuole/functions of the vacuole

A

it’s filled with a watery liquid called cell sap; stores dissolved sugars, mineral ions and other substances

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9
Q

similarities in structure of plant and animal cells?

A
  • nucleus
  • cell membrane
  • cytoplasm
  • mitochondria
  • ribosomes
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10
Q

differences in structure of plant and animal cells?

A

only plant cells have chloroplasts, vacuoles, and cell walls

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11
Q

identify the chemical elements present in carbohydrates

A

carbon, hydrogen, oxygen

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12
Q

identify chemical elements present in proteins

A

carbon, hydrogen, oxygen, nitrogen

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13
Q

identify chemical elements present in lipids

A

carbon, hydrogen, oxygen

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14
Q

describe the structure of carbohydrates

A
  • simple sugars (e.g. glucose & fructose) smallest units of carbohydrates
  • 2 sugar molecules can be joined together, e.g. glucose + fructose makes sucrose - a complex carbohydrate
  • many sugar molecules (1000s) joined together to make complex carbohydrates
  • starch & glycogen made from simple sugars
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15
Q

what is starch used for?

A

used to store glucose in plants

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16
Q

what is glycogen used for?

A

used to store glucose in animals & fungi

17
Q

describe the structure of proteins

A
  • large molecules made up from smaller basic units - made of many amino acids joined together
  • 20 different amino acids which can be combined in any order, resulting in millions of different protein structures
  • shape of a protein helps it to carry out its job
18
Q

what are the functions of protein in the body?

A
  • structural molecules (e.g. collagen & keratin)
  • controlling chemical reactions - these are enzymes
  • messenger molecules - hormones
  • combating disease - antibodies
  • transport - e.g. haemoglobin & cell membrane proteins
19
Q

describe the structure of lipids

A
  • large molecules made up of 3 fatty acids joined to 1 glycerol molecule
20
Q

functions of lipids?

A
  • energy storage (can also be used in respiration)
  • part of cell membranes
  • thermal insulation
  • electrical insulations - around nerve cells
  • buoyancy - helps marine animals like whales to float
21
Q

practical: investigate food samples for presence of glucose/reducing sugars

A
  • crush up food sample
  • add benedict’s solution to it (in solution)
  • place in a water bath at 80°C for 5 mins
  • if a reducing sugar is present the colour will change from blue to—> brick red
  • if it’s green, yellow, orange it’s still positive result but lower concentration of the sugar
22
Q

practical: investigate food samples for presence of starch

A
  • add few drops of orange iodine solution to sample on a spotting tile
  • a blue-black colour indicates presence of starch
23
Q

practical: investigate food samples for presence of protein

A
  • add 2cm squared water to food sample & shake (if not already liquid)
  • add equal volume of dilute potassium hydroxide & shake
  • add 2 drops of 1% copper sulfate solution
  • if protein present then pale purple colour will develop
24
Q

practical: investigate food samples for presence of lipids

A
  • emulsion
  • food sample placed in test tube
  • add small volume of absolute ethanol & shake to dissolve any lipid in the alcohol
  • add equal volume of water
  • a cloudy white colour (caused by an emulsion forming) indicates presence of lipid
25
Q

2.10 what is the role of enzymes?

A

biological catalysts in metabolic reactions

26
Q

definition for a catalyst

A

a catalyst is a chemical which increases the rate of a reaction without being used up itself in the reaction

27
Q

2.11 how does temperature affect enzyme function?

A
  • temperature increase = enzyme & substrate have more KE, move faster & so more successful collisions
  • all proteins held together by forces between different parts of amino acid chain. high temps & changes of ph disrupt these forces, so shape changes
  • protein is denatured
  • in enzymes, active site changes shape so no longer complementary to substrate
28
Q

2.12 practical: investigate how enzyme activity can be affected by changes in temperature

A
  • add 5cm cubed starch solution to test tube & heat to temp being investigated using water bath
  • add drop of iodine to each of the wells of a spotting tile
  • use syringe to add 2cm cubed amylase to starch solution & mix well
  • every min, transfer droplet of solution to new well of iodine solution (which should turn blue-black)
  • repeat this transfer process until iodine solution stops turning blue-black (this means amylase broken down all starch)
  • record time taken for reaction to be completed
  • repeat investigation for range of temps (20°C-60°C)
29
Q

2.12 practical explanation (investigate how enzyme activity can be affected by changes in temp)

A
  • amylase enzyme which breaks down starch
  • quicker reaction completed, faster enzyme is working

investigation shows:
1. at optimum temp, iodine stopped turning blue-black the fastest: this bc enzyme working at its fastest rate & has digested all starch
2. at colder temps (below optimum), iodine took longer time to stop turning blue-black: this bc amylase enzyme working slowly due to low kinetic energy & few collisions between amylase & starch
3. at hotter temps (above optimum) iodine turned blue black throughout whole investigation: this bc amylase enzyme denatured & so can no longer bind w starch or break it down

30
Q

2.13 how can enzyme function be affected by changes in pH?

A

all proteins held together by forces between different parts of the amino acid chain. changes of pH disrupt these forces, so shape changes
- protein is denatured
- in enzymes, active site changes shape so no longer complementary to substrate

31
Q

2.1 describe levels of organisation in organisms: organelles

A

structures that carry out specific processes the cells need to survive

32
Q

2.1 describe levels of organisation in organisms: cells

A

the smallest functional unit of life & contain a number of organelles

33
Q

2.1 describe levels of organisation in organisms: tissues

A

groups of similar cells, which work together to carry out the same function

34
Q

2.1 describe levels of organisation in organisms: organs

A

made up of several different tissues working together to carry out a more complex function

35
Q

2.1 describe levels of organisation in organisms: organ systems

A

made up of several different organs working together to carry out a complex function essential to life

Biology (17 decks)

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