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Biology > Topic 2: Organisation > Flashcards

Topic 2: Organisation Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

A tissue is…?

A

A group of similar cells that work together to carry out a particular function

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2
Q

An organ is…?

A

A group of different tissues that work together to perform a particular function

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3
Q

An organ system is…?

A

A group of organs that work together to perform a particular function

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4
Q

A catalyst is…?

A

A substance which increases the speed of a reaction, without being changed or used up in the reaction. (it LOWERS the activation energy) enzymes are biological catalysts

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5
Q

Factors affecting enzymes?

A

Temperature and pH
If the temperature gets too hot, the bonds holding the enzyme together break. This changes the shape of the enzyme’s active site so the substrate won’t fit anymore.

If the pH is too high or low, the pH interferes with the bonds too

The enzyme will DENATURE

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6
Q

Enzyme RP

A

Put a drop of iodine into every well on a spotting tile
Use a water bath to control the temperature of the amylase, buffer solution and starch
Use continuous sampling to record how long it takes for the amylase to break down all of the starch. USe a pipette to take a fresh sample from the boiling tube every 30 secs and put a drop into the well. When the iodine solution is browny orange, starch is no longer present

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7
Q

Carbohydrases convert…?

A

Carbohydrates into simple sugars

in the salivary glands
pancreas
small intestine

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8
Q

Proteases convert…?

A

Proteins into amino acids
the stomach
pancreas
small intestine

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9
Q

Lipases convert…?

A

Lipids into glycerol and fatty acids
pancreas
small intestine

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10
Q

amylase breaks down…?

A

Starch and is made in the salivary glands, pancreas and small intestine

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11
Q

The function of bile?

A

Bile neutralises the stomach acids and emulsifies fats. It’s produced in the liver and stored in the gall bladder before being released into the small intestine.

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12
Q

The salivary glands…?

A

Produce amylase enzymes in the saliva

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13
Q

The liver…?

A

Produces bile which neutralises the stomach acids and emulsifies fats

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14
Q

The large intestine…?

A

Absorbs excess water from the food

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15
Q

The stomach…?

A

Pummels food with its muscular walls
Produces the protease enzyme: pepsin
Produces hydrochloric acid to kill bacteria and to give the right pH for pepsin to work

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16
Q

The pancreas…?

A

Produces protease, amylase and lipase enzymes and releases them into the small intestine

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17
Q

The small intestine…?

A

Produces protease, amylase and lipase enzymes to complete digestion
And is also where digested food is absorbed into the blood.

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18
Q

The rectum…?

A

Is where faeces is stored before it travels out of the body through the anus.

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19
Q

Food testing RP?

A

Break up a food specimen with a pestle and mortar
Add distilled water and stir to dissolve some of the food
Filter to get rid of big lumps
Then add certain chemicals to determine what chemicals are present…

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20
Q

Testing for Sugars?

A

Use Benedict’s solution to test for simple sugars. Heat the solution. In the presence of sugars, it will turn from blue to either green, yellow or brick-red depending on how much sugar is in the food.

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21
Q

Testing for Starch?

A

Use iodine solution. It should change from browny-orange to black or dark blue.

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22
Q

Testing for Proteins?

A

Use biuret solution. It should change from blue to pink or purple

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23
Q

Testing for Lipids?

A

Use Sudan III stain solution. It should stain the lipids and the mixture will separate into two layers. The top layer will be bright red. If no lipids are present, no red layer will form.

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24
Q

How does the heart work?

A

The blood flows into the two atria from the vena cava (from the body) and the pulmonary vein (from the lungs)

The atria contract, pushing the blood into the ventricles

the ventricles contract, forcing the blood into the pulmonary artery ( to the lungs) and the aorta (to the body), and out of the heart

The blood then flows to the organs through the arteries and returns through the veins.

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25
Q

Arteries and Veins

A

Arteries go Away from the heart

veINs go INto the heart

26
Q

The pulmonary vein

A

A vein on the left side, going into the heart from the lungs

27
Q

The pulmonary artery

A

An artery on the right side, taking blood away from the heart to the lungs

28
Q

Aorta

A

An artery on the left side going away from the heart to the body

29
Q

Vena cava

A

A vein on the right side, going into the heart from the body

30
Q

Ventricles are…?

A

The two bottom chambers of the heart

31
Q

Atria (atrium sng.) are…?

A

The two top chambers of the heart

32
Q

Where is the natural pacemaker located inside the heart?

A

The pacemaker is located in the right atrium wall and produces small electrical impulses which cause the muscles to contract.

33
Q

The coronary arteries are…?

A

Arteries which branch off of the aorta and surround the heart, making sure it gets all of the oxygenated blood it needs.

34
Q

Three different types of blood vessels and their function?

A

Arteries - these carry the blood away from the heart
Capillaries - Involved in the exchange of materials at the tissues.
Veins - carry the blood to the heart.

35
Q

Arteries…?

A

Carry blood under pressure
The walls are thick compared to the size of the lumen (hole down the middle)
Thick muscle layers to strengthen and elastic fibres allowing them to stretch

36
Q

Capillaries…?

A

Very small
They have permeable walls, so substances can diffuse in and out
They supply food and oxygen and take away waste
Their walls are usually only 1 cell thick, increasing the rate of diffusion

37
Q

Veins…?

A

have a bigger lumen than arteries to help blood flow despite the lower pressure
They also have valves to keep blood flowing in the right direction

38
Q

Red blood cells…?

A

Carry oxygen from the lungs around the body
Are biconcave, giving a large surface area for absorbing more oxygen
They don’t have a nucleus
Contain a red pigment called haemoglobin, which binds to the oxygen to become oxyhaemoglobin.

39
Q

Platelets…?

A

Help the blood to clot

40
Q

Plasma is the…?

A

The straw-coloured liquid that carries everything in the blood
Red and white blood cells and platelets
Glucose and amino acids (nutrients)
Carbon dioxide from the organs to the lungs
Urea from the liver to the kidneys
Hormones
Proteins
Antibodies and antitoxins produced by the white blood cells

41
Q

What is coronary heart disease?

A

Is when the coronary arteries that supply blood to the muscle of the heart get blocked by layers of fatty material building up. Causing the arteries to become narrow, so blood flow is restricted and there’s a lack of oxygen to the heart muscle. - can result in a heart attack

42
Q

How do stents help coronary heart disease?

A 
They are tubes that are inserted inside the arteries. They keep them open, making sure blood can pass through to the heart.
Effective for a long time
Short recovery
Infection from surgery
Blood clot developing - thrombosis
43
Q

What are statins?

A

Drugs that reduce the amount of ‘bad’ cholesterol present in the bloodstream

44
Q

Adv and Disadv of statins?

A

Reduces the risk of strokes, CHD and heart attacks
can increase the amount of ‘beneficial’ cholesterol
May also help prevent other diseases

Long-term drugs that must be taken regularly
Negative side effects - headaches
Serious side effects - kidney failure, liver damage and memory loss

45
Q

Other ways to prevent or treat CHD?

A

An artificial heart/ valves
could wither be mechanical or biological
Biological - less likely to be rejected
Bleeding, infection and clotting from surgery

46
Q

Communicable and non communicable diseases?

A

Communicable - can be spread from person to person or between animals and people
Bacteria, viruses, parasites and fungi
Measles and malaria

Non - Cannot spread between people or animals.
Last for a long time
Get worse slowly
Asthma cancer and coronary heart disease

47
Q

Risk factors for getting non-communicable diseases

A 
Lifestyle
exercise
environment - pollution
substances in your body - asbestos
in developed countries, non-c diseases are more common as people have a higher income and can buy high-fat food

Smoking
Too much alcohol
Smoking when pregnant can harm the baby
Cancer caused by exposure to certain substances or radiation - carcinogens. Ionising radiation (x-rays) = carcinogen

48
Q

Cancer is caused by…?

A

Uncontrolled cell growth and division

49
Q

Benign and malignant tumours

A

Benign - Tumour grows until there’s no more room. Doesn’t invade other tissues in the body and isn’t dangerous or cancerous

Malignant - tumour grows and spreads to neighbouring healthy tissues. Cells can break off and spread to other parts of the body through the blood. Dangerous, and can be fatal - CANCER

50
Q

Risk factors for cancer?

A

Smoking
Obesity
UV Exposure
Viral infection - HPV virus can lead to cervical cancer for women

51
Q

Epidermal tissue…?

A

covers the whole plant. Covered with a waxy cuticle, which helps to reduce water loss by evaporation

Upper epidermis is transparent so that light can pass through to the palisade layer

52
Q

Palisade mesophyll tissue…?

A

Is the part of the leaf where most of the photosynthesis happens. A lot of chloroplasts, near to the top to get the most light.

53
Q

Spongey mesophyll tissue…?

A

Also in the leaf, and contains big air sacs to allow gasses to diffuse in and out.

54
Q

Xylem and Phloem…?

A

transport water, mineral ions (XYLEM) and food (PHLOEM) around the plant. They form a network of vascular bundles and help support the structure.

55
Q

Meristem tissue…?

A

Is found at the growing tips of shoots and roots and is able to differentiate into different cell types. Allowing the cell to grow.

56
Q

Phloem?

A

Made of columns of elongated LIVING cells with small pores in the end walls to allow cell sap to flow through.
They transport food substances (mainly dissolved sugars) made in the leaves to the rest of the plant for immediate use or for storage.
BOTH DIRECTIONS
called TRANSLOCATION

57
Q

Xylem?

A

Made of DEAD cells joined end to end with NO end walls between them and a hole down the middle
Carry water and mineral ions from the roots to the stem and leaves
The movement of water from the roots, through the xylem and out of the leaves is called TRANSPIRATION.

58
Q

Transpiration is the…?

A

Loss of water from the plant

59
Q

What affects the rate of transpiration?

A

Light intensity - the brighter the light, the greater the TR - stomata begin to close as it gets darker and photosynthesis cant happen in the dark
Temperature - The warmer, the greater rate - Water particles have more energy to evaporate and diffuse out of the stomata
Airflow - the better the air flow, the greater the rate - If airflow is poor, the water vapour just surrounds the leaf and there’s a higher concentration of water particles outside the leaf as well as in it so diffusion is slowed.
Humidity - The drier the air around the leaf, the faster transpiration happens - If air is humid, not much of a concentration gradient

60
Q

How are guard cells adapted?

A

They open and close stomata and are adapted for gas exchange and controlling water loss in a leaf.

Kidney Shape
Lots of water in the plant to fill it and it will go turgid, makes the stomata open and gasses exchange for photosynthesis
The plant is short of water - lose water and become flaccid making them close - helps stop water vapour escaping
Thin outer walls and thin inner walls
Sensitive to light and will close at night to save water
More on undersides of leaves - cooler and shaded so less water is lost than if they were on the upper side.

61
Q

How do you measure the rate of transpiration?

A

By measuring the uptake of water by a plant
Use a potometer and record the starting position of the air bubble, record the distance moved by the bubble per time unit. Keep conditions (temp / humidity) constant throughout.

Biology (4 decks)

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