T2

Question 1

WHAT IS THE FUNCTION OF STARCH GRANULES IN PLANTS?

Answer 1

To store food

Question 2

What is the independent variable?

Answer 2

The variable that is altered by the person

Question 3

What is the dependant variable?

Answer 3

The variable being tested or measured in a scientific experiment

Question 4

What is the control variable?

Answer 4

a variable that is kept the same during a scientific experiment. Any change in a controlled variable would invalidate the results

Question 5

What is translocation?

Answer 5

the transport of dissolved sugars around a plant in the phloem

Question 6

What directions can the phloem transport sugars

Answer 6

All

Question 7

What is transpiration?

Answer 7

the evaporation and movement of water away from the plant’s leaves from the inside of the plan

Question 8

What is the transpiration stream?

Answer 8

Water moves through the xylem

Question 9

What are xylem?

Answer 9

Hollow Tubes that transport water and mineral ions up the plant to the leaves

Question 10

What factors can alter the rate of transpiration?

Answer 10

Tewind
mperature (more energy =more likely to evaporate out the stomata)
Light intensity (The stomata open wider to let in carbon dioxide for photosynthesis)
Airflow (The concentration between inside and outside of the leaf)
Humidity (The more water vapour, the lower the rate of transpiration because the concentration gradient is lower)

Question 11

Why do phloem cells have pores in their walls?

Answer 11

To allow cell sap to pass along the phloem tube

Question 12

What is the test for sugars?

Answer 12

Benedict’s test

Question 13

What is the test for proteins?

Answer 13

Biuret test

Question 14

What is the test for starch?

Answer 14

Iodine test

Question 15

What is the test for lipids?

Answer 15

Sudan 3 or emulsion test

Question 16

How do you do the Benedict’s test?

Answer 16

Solution+10 drops of Benedict’s
75 degrees
In a water bath for 5 mins

Question 17

What colour does the solution turn if sugar is present?

Answer 17

BLUE———>GREEN,YELLOW OR RED

Question 18

What colour does the solution turns if starch is present?

Answer 18

ORANGE——->BLUE/BLACK

Question 19

How do you do the iodine test?

Answer 19

Solution + iodine
Shake

Question 20

What colour does the solution turn if protein is present?

Answer 20

Blue——->pink/purple

Question 21

How do you know if lipids(fats) are present?

Answer 21

Turns cloudy white with ethanol

Question 22

What do arteries do?

Answer 22

Carry blood away from the heart

Question 23

What is the pressure of blood carried in the arteries like?

Answer 23

High blood pressure

Question 24

What are adaptations of the artery?

Answer 24

Muscle and elastic tissue on the outside
Narrow lumen

Question 25

What do the capillaries do?

Answer 25

Exchange nutrients and oxygen with tissues

Question 26

What do veins do?

Answer 26

Carry blood back to the heart

Question 27

How are veins adapted?

Answer 27

Widest lumen because they carry blood at a lower pressure
Valves to prevent blood from flowing back

Question 28

How are capillaries adapted?

Answer 28

One cell thick to allow a short diffusion pathway
Permeable
Take away waste products ( co2 and urea)

Question 29

Where is amylase made?

Answer 29

Small intestine
Salivary glands
Pancreas

Question 30

Where is protease produced?

Answer 30

Stomach
Pancreas
Small intestine

Question 31

How does bile help with the digestion of lipids?

Answer 31

It emulsifies the lipids which increases the surface area for lipase enzymes to break them down

Question 32

Where is lipase produced?

Answer 32

Small intestine
Pancreas

Question 33

What does the circulatory system do?

Answer 33

Transports oxygen and nutrients

Question 34

What separates the left and the right side of the heart?

Answer 34

A valve that prevents blood from slowing backwards

Question 35

What do the coronary arteries do?

Answer 35

Supply the heart muscle with oxygen and nutrients