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Biology > Topic 1 - Key Concepts in Biology > Flashcards

Topic 1 - Key Concepts in Biology Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Purpose of ribosomes

A

Involved in translation of genetic material in protein synthesis.

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2
Q

Vacuole

A

Contains cell sap, solution of sugar and salts.

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3
Q

What type of cell is a bacteria

A

Prokaryote, no nucleus

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4
Q

Chromosomal DNA

A

Long circular floats in cytoplasm, controls cell activity and replication

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5
Q

Plasmid DNA

A

Small loop of extra DNA for genes like drug resistance.

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6
Q

Flagellum

A

Rotated allowing the cell to move away from toxins and towards nutrients or oxygen

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7
Q

Eukaryotes cells

A

Plant and animal, more complex with nuclei

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8
Q

Multicellular organisms

A

Lots of different types of cells

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9
Q

Specialised cell

A

Cells adapted to their function

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10
Q

Sexual Reproduction

A

Where the nuclei of sperm and egg fuse developing an embryo.

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11
Q

Egg cells

A

Contains nutrients in cytoplasm,
Haploid nucleus
Straight after fertilisation its membrane acts as a barrier to only allow one sperm in.
Haploid

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12
Q

Sperm Cell

A

Long tail to swim to egg.
Many mitochondria to provide energy needed to swim.
Has Acrosome enzymes at front of head to digest through the eggs membrane.
Haploid

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13
Q

Ciliated epithelial cell

A

For moving materials, line on the surface of organs.
Move in one direction across tissue.
Eg. Airways removing mucus.

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14
Q

Resolution (microscopes)

A

How well a microscope distinguishes between 2 close points

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15
Q

Advantages of electron microscopes

A

Higher magnification and resolution.

See smaller images in greater detail.

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16
Q

Using a light microscope

A
  1. Thin sample - let’s light through
  2. Place sample on slide with a drop of water to secure
  3. Add stain if sample is transparent.
  4. Place coverslip over sample- press down to remove air bubbles.
  5. Use lowest magnification.
  6. Move stage up to objective lens using coarse adjustment knob. Work it’s way down until the sample is in focus.
  7. Use the fine focus wheel to adjust until the image is focused.
  8. If needed increase magnification.
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17
Q

Features of a scientific drawing

A

Clear unbroken lines, no shading or colouring. Use at least half of available space. Label important feature with straight lines which don’t intercept.

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18
Q

Total magnification

A

Eyepiece lens mag x objective lens mag

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19
Q

Magnification

A

Image size

Real size

20
Q

Enzymes

A

Biological catalysts

21
Q

How enzymes work

A

Substrate fits into an active site where a chemical reaction splits or joins molecules.

22
Q

Temperature and enzymes

A

Activity rises until the bonds holding the enzyme together are broken. The active site changes shape so substrate won’t fit. This is denatured

23
Q

PH and enzymes

A

Has an optimum PH. If PH is too low or too high: bonds in enzyme are interfered with. This changes shape and denatures.

24
Q

Substrate Concentration.

A

Increases activity until all active sites are occupied.

25
Q

Investigate PH on enzymes

A

Using amylase turning starch to maltose. Identify the colour iodine solution changes. If starch is present it will be black. Using a buffer solution change the PH and identify the colour it turns starch. More activity = orange

26
Q

Rate of reaction

A

1000
—-— Measured in s^-1
Times

27
Q

Why must large molecules be broken down

A

So they can be used for growth and life processes. As they are soluble and can pass through walls

28
Q

Plants and enzymes

A

Store energy as starch. When needed they use an enzyme to convert to sugars

29
Q

Carbohydrase

A

Eg. Amylase

Starch to maltose

30
Q

Protease

A

Convert proteins to amino acids

31
Q

Lipase

A

Convert lipids to glycerol and fatty acids

32
Q

Carbohydrate synthesis

A

Joining simple sugars:

Glycogen synthase is an enzyme that joins glucose to make glycogen to store energy

33
Q

Protein synthesis

A

Joining amino acids

34
Q

Synthesis of lipids

A

Many enzymes are involved synthesise from fatty acids and glycerol.

35
Q

Test for sugars

A

Benedict’s solution. Heat to 75C and a coloured precipitate will form. The higher the concentration the more the colour change. From blue to brick red.

36
Q

Starch test

A

Add iodine solution:
If present sample changes from orange to black
In not no colour change.

37
Q

Test for Lipids

A

Emulsion Test:

Shake with ethanol, add water, if milky precipitate forms there are lipids.

38
Q

Test for protein

A 
Biuret test:
Add Potassium Hydroxide to make it alkaline.
Add Copper[II] Sulfate 
No protein = stay BLUE
Protein present = PURPLE
39
Q

Calorimetry

A

Burn dry food until it goes out under a set volume.
Use equation:
Energy= mass of water x temperature change x 4.2

40
Q

Energy per gram (food)

A

Energy in food

Mass of food.

41
Q

Diffusion

A

Net movement of particles from an area of high concentration to low concentration (down concentration gradient)

42
Q

Osmosis

A

Net movement of water particles across a semi-permeable membrane from a region of high concentration to lower concentration.

43
Q

Purpose of semi-permeable membrane

A

Only small water particles can move through it leaving larger particles behind. (Eg. Sucrose)

44
Q

Osmosis and solutes (eg.sucrose)

A

Water try’s to even up the concentration either side of the membrane

45
Q

Active transport

A

Movement of particles across a membrane against the concentration gradient (h to l) using energy from respiration

46
Q

Active Transport examples

A

Digestive system

Active transport puts nutrients in the blood even when the gut has a lower concentration.

47
Q

Investigating osmosis

A

Potatoes in sucrose solution. At 0M of sucrose water moves into the potato to dilute the sucrose. At 1M the water moves out to dilute the solution

Biology (8 decks)

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