Topic 1- Key concepts in Biology Flashcards

1
Q

How are animal cells (Eukaryotic) related to their functions?

A
  • Nucleus- contains the cells genetic material and controls activity
  • Cytoplasm- Chemical reactions take place
  • Mitochondria- Respiration
  • Ribosomes- Protein synthesis
  • Cell Membrane- Controls what enters and exits the cell
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2
Q

How are plant cells (Eukaryotic) related to their functions?

A
  • Same as animal cell
  • Cell wall- gives structure and protection
  • Chloroplasts- Photosynthesis
  • Large Permanent Vacuole - structure, stores and balances water
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3
Q

How are bacteria cells (Prokaryotic) related to their functions?

A
  • Circular DNA, and Plasmid DNA- Genetic material of the cell and controls activity
  • No membrane bound organelles- cytoplasm has no/ minimal movement
    -Flagellum- Movement
    -Slimy Capsule- Protection
    -Cytoplasm- Chemical reactions
  • Membrane- Controls what enters/ exits
  • Cell wall- Protection
  • Pili
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4
Q

How is a sperm cell specialised?

A
  • Haploid nucleus- contains (23 chromosomes) information for fertilisation
  • Mitochondria (lots)- Energy
  • Flagellum- Movement
  • Streamline- Movement
  • Acrosome- contains digestive enzymes, penetrates egg coat
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5
Q

How is the Egg cell specialised?

A
  • Haploid Nucleus- contains (23 chromosomes) information for fertilisation
  • Contains nutrients in the cytoplasm for growth of the early embryo
  • Cell membrane changes after fertilisation
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6
Q

How are ciliated Epithelial cells specialised?

A
  • Have cilia ( many little hairs) to waft substances such as dust out of us.
  • Goblet cells secrete a mucus that pathogens stick to.
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7
Q

How has the microscope have improved?

A

-Electron microscopes have a higher resolution due to their shorter wavelength
- Enables us to see smaller structures such as organelles
- Better clarity

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8
Q

What is (unit) used to measure cells?

A
  • Micrometer
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9
Q

What are the small quantitive units?

A

Milli = 10^-3
Micro=10^-6
Nano=10^-9
Pico=10^-12

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10
Q

6 Core Practical: Investigate biological specimens using
microscopes, including magnification calculations and labelled
scientific drawings from observations

A
  • Get a thin slice of SPECIMEN
  • Using a pipette, place a drop of WATER on the SLIDE to SECURE it
  • Add METHYLENE BLUE STAIN to colourless structures, to highlight parts
  • Lower cover at 45 DEGREES to prevent AIR BUBBLES
  • Start with the lowest power objective lens to find the slide
  • Coarse focusing wheel to lift stage and focus
  • Use higher power objective lens if needed
  • Use Fine focusing wheel to bring cell back into view
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11
Q

What are enzymes?

A

-A biological catalyst that speed up chemical reactions in our body
-Active sight- binds to and breaks down specific substrates
- Not lock and key, induced fit means that the substrate does not exactly have to fit

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12
Q

How can enzymes be denatured?

A
  • Denatured when their active sight is changed and won’t be able to bind to food molecules.
  • pH is too high or low
  • Temp is too high or low
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13
Q

What are the effects of temperature on enzymes activity?

A
  • Too high/low enzyme is denatured
  • Slightly low, the enzymes are slow as they don’t have enough energy
  • Slightly high, less activity as some denature
  • Optimum temp around 37°C (body temp)
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14
Q

What are the effects of pH on enzymes activity?

A
  • If it is over or under the optimum, the Enzymes activity decreases
  • Denatures at extremes
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15
Q

What are the effects of enzyme concentration on enzymes activity?

A
  • With more enzymes, there is more activity as more substrates can be broken down
  • This plateaus if the substrate concentration does not increase.
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16
Q

Core Practical: Investigate the effect of pH on enzyme activity

A
  • Add IODONE solution to dimples/ spot plate
  • Add AMYLASE ( enzyme) to test tubes
  • Add a pH to one test tube
  • Add STARCH to the test tube
  • wait 10 seconds
    -Use a pipette to drop onto the IODINE
  • Repeat every 10 seconds until not black ( Starch is broken down)
  • Record the time
  • Repeat with different pH
17
Q

Enzymes calculations

A

Rate = change/ time
or
Rate = 1/time

18
Q

Why are Enzymes important int eh digestion process?

A

They break down food molecules in order for them to be absorbed into the blood stream (via small intestine)

19
Q

What does Pepsin/ Protease do?

A

Breaks down proteins into amino acids

20
Q

What does Lipase do?

A

Breaks down Lipids into fatty acids and glycerole

21
Q

What does amylase do?

A

Breaks down starch/ carbohydrates into maltose and glucose

22
Q

How do we test for reducing sugars?

A
  • Add food to a test tube
  • Add BENEDICT’S solution and equal parts WATER
  • Heat in a water bath
  • Will turn from GREEN- YELLOW- RED if there is starch present
23
Q

How do we test for starch?

A
  • Place iodine on food samples
  • will turn orange- BLUE/BLACK
24
Q

How do we test for protiens?

A
  • Add 1cm^3 water to food in a test tube
  • Mix
  • Add BIURET SOLUTION solution ( or add 2cm^3 Copper sulphate/ 1cm^3 potassium hydroxide solution)
  • Mix
  • Will turn blue- PURPLE if protein
25
Q

How do we test for Lipids?

A
  • Add food samples to test tubes
  • Add 2cm^3 ETHANOL
  • Add bung and shake
    -Add to boiling tube with water
  • Shake
  • If CLOUDY then lipids are present
26
Q

How can the energy contained in food be measured
using calorimetry (simple in the lab)?

A
  • WEIGH food
  • add 20cm^3 water to boiling tube
  • Measure TEMPERATURE using thermometer
  • Light on fire, and time it
  • Continue till it no longer burns
  • measure FINAL TEMPERATURE OF WATER
27
Q

What equation can we use to find the energy in food?

A

Energy(j/g)= change in temp x 20x 4.2
————————————-
mass of food

28
Q

Why is the simple calorimetry experiment not accurate?

A
  • Heat energy dissipates
  • Water isn’t mixed (not constant temp)
  • Energy lost as light
  • Incomplete combustion
29
Q

How is a bomb calorimeter better?

A
  • There is a stirrer, makes sure energy is equal disperssed everywhere
  • Heated by wires
  • Surrounded by water meaning less dissipation
  • Burn’t in oxygen for complete combustion
30
Q

What is diffusion?

A

Movement of particles from high to low concentration that is passive (no energy)

31
Q

What is active transport?

A

Movement of particles against a concentration gradient (low to high) and takes energy

32
Q

What is osmosis?

A

The movement of water from a high water concentration to a low water concentration through a partially permeable membrane

33
Q

Core Practical: Investigate osmosis in potatoes

A
  • Use a cork borer or cut the same potato into EQUAL pieces
  • find the MASS
  • add to test tube with solution at different SUCROSE concentrations
  • leave for 5 mins
  • Remove EXCESS WATER with paper towel
  • find new mass
34
Q

What is the equation for mass change?

A

Mass change (percentage) = change in mass/ initial mass

35
Q

What dos it mean if the mass stays the same?

A
  • Isotonic (same concentration)
  • No net movement
36
Q

How can the osmosis experiment be improved?

A
  • Use the same potato ( some could be old or more permeable)
  • Keeping a constant temperature
  • Water may leave by osmosis in drying (be quick)