Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

biology paper 1 > topic 2 - organisation > Flashcards

topic 2 - organisation Flashcards

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
1
Q

principles of organisation order them from smallest to largest

A 
cell
tissue
organs
organ system
organism
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

cell

A

is the smallest structural and functional unit of an organism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

tissue

A

a group of similar cells with similar structure and function

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

organ

A

a group of tissues working together to perform a specific function

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

organ system

A

a group of organs working together to perform a specific function

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

organism

A

a group of organ systems working together

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

define digestion

A

digestion is where large insoluble molecules are broken down into smaller soluble ones that can be absorbed into the bloodstream.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

explain the digestion system

A

first food is chewed up in the mouth. enzymes in the saliva begin to digest the starch into smaller sugar molecules

the food then passes down the oesophagus and into the stomach. in the stomach, enzymes begin the digestion of proteins

the stomach produces hydrochloric acid which helps the enzymes digest proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

stomach

A

produces hydrochloric acid
produces hydrochloric acid to kill bacteria
provide optimum ph for the enzymes to digest proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

liver produces

A

bile which is stored in the gall bladder which helps with digestion of lipids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

the large intestine

A

absorbs water from undigested food to produce faeces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

small intestine

A

is where soluble molecules are absorbed into the bloodstream

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

glads - pancreas and salivary glands

A

produces digestive juice containing enzymes to break down the food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

enzymes

A

are biological catalyst that speed the chemical reaction without being used up

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

define protein

A

are long chains of amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what are enzymes made up of

A

enzymes are large proteins molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what are the lock and key? hypothesis

A

where the substrate has to have a complementary shape to fit the active site

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

all the key points of enzymes

A

enzymes are made of proteins and are biological catalyst that speed up the chemical reaction without being used up. the shape of the active site of enzymes is specific for each substrate.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what breaks down proteins

A

protease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what do protease convert proteins into

A

amino acid which is absorbed into the bloodstream

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

the stages of protease

A

proteins are broken down by enzymes called protease. when we digest proteins the protease enzymes convert into individual amino acid which is absorbed into the bloodstream. protease is made in the stomach, small intestine and pancreas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

where are protease broken down into

A

stomach
small intestine
pancreas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what do carbohydrates break down into

A

carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

stages of carbohydrase

A

carbohydrates are broken down by enzymes called carbohydrase

carbohydrase convert carbohydrates into simple sugar

amylase is an example of carbohydrates it breaks down starch

amylase is made in 3 places - pancreas , salivary glands and the small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

carbohydrase convert carbohydrates into

A

into simple sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

an example of carbohydrates

A

amylase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

amylase breaks down into

A

starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

amylase is made in …

A

small intestine
salivary gland
pancreas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

lipase convert lipids into

A

fatty acids and glycerol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

lipase are made in

A

pancreas and small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Soluble glucose, amino acids, fatty acids and glycerol pass into

A

into the bloodstream to be carried to all

the cells around the body.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

They are used to build new carbohydrates, lipids and proteins, with
some glucose being

A

used in respiration.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

where is the bile made and stored and released

A

bile made in the liver stored in the gall bladder

released in the small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

bile has 2 roles ;

A

-It is alkaline to neutralise the hydrochloric acid which comes from the stomach

emulsifies fats so breaks down large drops of fat into smaller ones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

an example where bile emulsifies fats

A

bile converts large lipids droplets into smaller droplets

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

bile emulsifies the lipid what does this do to the surface area

A

increases the surface area so increase the rate of fat breakdown by lipase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

bile is also an alkaline what does this do

A

neutralises stomach acid, creating an alkaline condition in the small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

enzymes require optimum

A

PH and temperature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

the optimum temperature

A

the optimum temperature is around 37 degree

as the temperature increases the rate of reaction also increases this is because there is an increase collision between the substrate and enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

but if the temperature is too high

A

the enzymes will denature this is because at high temperature the enzymes vibrate and the shape of the active site changes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

the optimum PH

A

The optimum pH for most enzymes is 7 and some produced in acidic conditions eg stomach

if the PH is too high or too low the active site denatures This will change the shape of the active site, so the substrate can no longer fit in

the forces that hold the amino acid chains that
make up the protein will be affected

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Required Practical 5: Effect of pH on Amylase - method

A
  • take 3 test tube and add starch solution, analyse solution and a buffer solution to each test tube
  • place them in a water bath at 25c for a few minutes
  • put a drop of iodine solution in each well of a spotting tile
  • now combine the 3 solutions into one test tube and mix with a stirring rod
  • after a 30-second transfer one drop of the combined solution to a well in the spotting tile that contains iodine
  • the iodine should be blue-black meaning that starch is present
  • repeat this process at fixed 30s interval until the iodine solution remains orange-brown
  • when the iodine remains orange this tell us that starch is no longer present
  • Calculate the rate of reaction using 1 / time taken for solution to remain brown
  • Repeat at different pH values using different buffer solutions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Which enzyme catalyses the breakdown of starch in

the human digestive system?

A

Amylase - catalyses the breakdown of starch to

maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Why must samples be left in the water

bath before solutions are mixed?

A

To allow the temperature to equilibrate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

What is a buffer solution?

A

A solution which can resist changes in pH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

In experiments where you are measuring how much of a product forms over time or how much of a
a reactant is used up, you should calculate the rate using the equation:

A

rate = change/time

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

problems with this experiment

A

we are only taking samples every 30s so we only have an approximate time for reaction to complete

solution - shorten the time interval eg 10s

iodine takes time to turn blue/black - the colour change trends to be gradual

solution - several people to look at the spotting tile

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Required Practical 4: Food Tests - Describe how you would prepare a sample of
food to be tested

A

first, prepare the food sample
grind up the food sample using a pestle and mortar
transfer the ground up food to a beaker and add some distilled water and stir it with a glass rod
filter the solution using a funnel lined with filter paper to get rid of the solid bits of food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Describe how you would test for the presence

of starch in a sample

A

use iodine solution to test for starch. make the food sample and transfer 5cm of your sample into a test tube add few droplets of iodine solution and if starch is present the iodine solution will turn from browny-orange to black-blue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Iodine test for

A

starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

what colour does iodine solution change into

A

orange to blue/black

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Describe how you would test for the presence of

reducing sugar in a sample

A

place 2cm^3 of food solution into a test tube
add few drops of benedicts solution into the test tube
place the test tube into a water bath filled in hot water and leave this for 5 minutes
If reducing sugar is present, a brick red
precipitate forms. If not, the solution remains blue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

the benedicts solution only works for certain sugars

A

reducing sugars eg glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Benedict’s test for

A

reducing sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Benedict’s test changes to

A

blue to brick red
but depending how much sugar there is in the food it can turn
green-small amount of sugar
yellow-more sugar present

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

Describe how you would test for the

presence of protein in a sample

A

to do this test we take 2cm^3 of the food solution and add 2cm^3 of biuret solution

If protein is present, solution turns from blue to
purple

57
Q

Biuret test

A

for protein

58
Q

if protein is present what colour does it change?

A

the solution turns from blue to

purple

59
Q

Describe how you would test for the

presence of lipids in a sample

A

just like the other test we grind the food using a pestle and mortar and mix it with water but we do not filter the solution because the lipids molecules will stick onto the filter paper

add a few drops of ethanal and few drops of water and gently shake the solution

if lipids are present then a white cloudy emulsion forms

60
Q

Emulsion test for

A

for lipids

61
Q

when testing for lipids what don’t you do

A

you don’t filter the solution because the lipid molecules will stick onto it

62
Q

if lipid is present what happens and how

A

add ethanol which results in a cloudy emulsion if a lipid is present

63
Q

how else can you test for lipids?

A

Sudan III test for lipids

64
Q

Sudan test

A

red layer forms on top and bottom layer white emulsions forms

65
Q

adaptation of the small intestine

A
  • long length this provides a large surface area
  • covered in millions of villi increases the surface area for the absorption of molecules
  • very good blood supply this rapidly removes the product of digestion this increases the concentration gradient
  • thin membrane - ensures a short diffusion path
66
Q

heart

A

the heart is an organ that pumps blood around the body in a double circulatory system

67
Q

the double circulatory system is made up of

A

heart
blood vessels
blood

68
Q

where does the deoxygenated blood flow into

A

Deoxygenated blood flows into the right atrium and then into the right ventricle which pumps it to the lungs to undergo gaseous exchange

69
Q

where does the oxygenated blood flow into

A

Oxygenated blood flows into the left atrium and then into the left ventricle which pumps
oxygenated blood around the body

70
Q

the heart process

A

blood flows into the 2 atria - deoxygenated blood flows into the right atria and through the vena cava and oxygenated blood flows through the left atria though the pulmonary vein

the atria contacts forcing the blood into the ventricles , the ventricles then contract pushing the blood in the right ventricle in the pulmonary artery to be taken in to the lungs. in the lungs the blood collects oxygen. the oxygenated blood is pumped from the heart to the body in the aorta

As this happens, valves close to make sure the blood does not flow backwards.

71
Q

what side is thicker and why

A

the left ventricle is thicker because blood needs to be pumped all
around the body rather than just to the lung like the right ventricle.

72
Q

what is the purpose of the coronary arteries

A

is to provide oxygen to the muscle cells of the heart

73
Q

structures of the heart

A

● the left ventricle is thicker because blood needs to be pumped all
around the body rather than just to the lung like the right ventricle.
● 4 chambers that separate the oxygenated blood from the deoxygenated blood
● Valves to make sure blood does not flow backwards
● Coronary arteries cover the heart to provide its own oxygenated blood supply

74
Q

the natural, resting heart rate is controlled by

A

pacemakers

75
Q

artificial pacemakers

A

An artificial pacemaker can be used if the individual has an irregular heartbeat. It is an electrical
device that produces a signal causing the heart to beat at a normal speed.

76
Q

how does an artificial pacemaker work

A

provide stimulation through small electrical

impulses which pass as a wave across the heart muscle, causing it to contract.

77
Q

The body contains three different types of blood vessel:

A

arteries
veins
capillaries

78
Q

arteries

A

carry blood away from the heart to the organs in the body

79
Q

features of arteries

A
  • elastic fibres allows them to stretch this helps the vessels carry blood under high pressure
  • thick muscular walls to make them strong
  • small lumen
80
Q

capillaries

A

involved in exchange of material.
allow the blood to flow very close to cells to enable substances to move
between them

81
Q

features of capillaries

A
  • very thin walls which creates a short diffusion pathway.

- Permeable walls so substances can move across them

82
Q

veins

A

Veins carry blood TOWARDS the heart

83
Q

features of a vein

A
  • contain valves to stop the blood flowing backwards

- a wide lumen to allow the low pressure blood to flow through

84
Q

The rate of blood flow is calculated from

A

the volume of blood/number of minutes.

85
Q

the blood is made up of

A

plasma
red blood cells
white blood cells
platelets

86
Q

function of plasma

A

this is a liquid and it transport dissolved substances around the body

for example digestion products such as glucose from the small intestine to other organs

87
Q

the function of red blood cells

A

red blood cells transport oxygen from the lungs to the body cells

88
Q

what are the 3 adaptations of red blood cell

A
  • They contain haemoglobin, which binds to oxygen and forms oxyhaemoglobin
  • They have no nucleus allowing more room to carry oxygen
  • Their biconcave disc shape provides a large surface area
89
Q

white blood cells

A

-they are part of the immune system

90
Q

adaptation of white blood cell

A

they contain a nucleus this contains DNA which encodes instructions

91
Q

platelets

A

They help the blood clot form at the site of a wound

The clot dries and hardens to form a scab, which allows new skin to grow
underneath while preventing microorganisms from entering

Small fragments of cells

no nucleus

92
Q

what happens in coronary heart disease

A

layers of fatty material build up inside the coronary arteries as a result of less blood flow to the heart, reducing its oxygen supply. this may lead to a heart attack

93
Q

statins

A

drugs that decrease the levels of cholesterol levels (bad cholesterol)

94
Q

advantages of satins

A

They reduce the risk of strokes, coronary heart disease and heart attacks

They increase the levels of HDL (good) cholesterol

95
Q

disadvantage

A

needs to be taken continuously which may be inconvenience

produce side effects

96
Q

Stents

A

Stents (metal mesh tubes inserted in arteries) - keeps the arteries open to allow blood to
flow through.

97
Q

Heart failure can be solved with

A

heart transplant

98
Q

advantages of heart transplant

A

Less likely to be rejected by the immune system- metal and plastic are not
recognised as foreign

99
Q

disadvantages of heart transplant

A

Surgery temporarily leaves the body exposed to infection

As it is mechanical parts of it could wear out and the motor could fail

Blood clots could form, leading to strokes

100
Q

communicable disease

A

infectious disease caused by pathogens and can be passed from one person to another

101
Q

non-communicable disease

A

diseases that cannot be transmitted from one person to another

102
Q

Gas Exchange in the Lungs

A

air enters through the nose or mouth and travels down the trachea

the trachea splits into 2 smaller tubes called bronchi

the the bronchi splits into smaller and even smaller tubes called bronchioles

the bronchioles end in a tiny air sacs called alveoli

alveoli carried million of little air sacs

alveoli is where gases diffuse in/out of the blood stream

103
Q

alveoli are adapted for gas exchange

A

the walls of the alveoli are very thin leading to a short diffusion pathway

alveoli have a huge surface area

have a good blood supply

The capillaries provide a large blood supply, maintaining the concentration gradient

104
Q

a key feature of the trachea

A

contains rings of cartilage which prevent the trachea from collapsing

105
Q

factors that may affect health

A

diet
stress
life situations

106
Q

Cardiovascular disease

A

Diet containing lots of LDL (bad) cholesterol results in arteries becoming blocked,

increasing blood pressure

Smoking damages the walls of arteries

Exercise lowers blood pressure, reducing strain on the heart

107
Q

Type 2 diabetes

A

Obesity affects the body’s metabolism- fat molecules are released into the blood
which can affect the cells uptake of sugar

108
Q

Liver and brain function

A

Alcohol causes fatty liver, which can lead to liver failure

Alcohol can damage nerve cells in the brain

109
Q

Lung disease and lung cancer

A

Smoking damages the cells in the lining of the lungs

110
Q

Pregnancy

A

Smoking and alcohol can cause many damaging effects on the unborn child

111
Q

Cancer

A

Carcinogens such as ionising radiation can lead to cancers

112
Q

define cancer

A

cancer is caused by a mutation in the DNA found in cells that leads to uncontrollable cell growth and cell division which results in a tumour

113
Q

benign

A

formed in one place will it will grown until there is no more space left

this can put pressure or damage an organ

benign does not spread

has an abnormal growth

114
Q

malignant

A

tumour grows and spread around the body

invade neighbouring tissues by traveling in the bloodstream

cancerous

also forms secondary tumour

115
Q

which cancer travels in the bloodstream

A

malignant

116
Q

which cancer is cancerous

A

malignant

117
Q

which cancer grows in one place and puts pressure on other organs

A

benign

118
Q

Lifestyle risk factors for cancer:

A

smoking
obesity
UV light skin

119
Q

Genetic risk factors for cancer -

A

You can inherit certain genes which increase the likelihood of getting cancer

120
Q

plant tissues - epidermal tissues

A

tissue located - covers the whole plant

features - covered in a waxy cuticle

function - reduced water loss by evaporation

121
Q

stomata

A

allow carbon dioxide to enter the leaf and oxygen to leave

122
Q

Palisade mesophyll tissue
found underneath the
epidermal tissue.

A

features - Has lots of chloroplasts.

function - packed with chloroplast which absorbs the light energy needed for photosynthesis

123
Q

Spongy mesophyll tissue
found underneath the
palisade mesophyll.

A

feature -Has lots of air spaces.

function This allows gases to diffuse in and out of cells.

124
Q

Xylem is found in the roots,

stems and leaves.

A

features - Lignin makes it strong and waterproof

function - Allows the movement of water
and mineral ions from the
roots to the stem and leaves,

hallow tube

125
Q

Phloem is found in the

roots stems and leaves.

A

function - transports dissolved sugar produced by photosynthesis from the leaves to the rest of the pant

126
Q

Meristematic tissue is found
at the tips of shoots and
roots.

A

contains stem cells It is able to differentiate into

different types of plant cell.

127
Q

define translocation

A

is the movement of dissolved sugar (glucose) rom the leaves to the rest of the plant

128
Q

transpiration -

A

Transpiration is the loss of water of water vapour from the leaves and stems of the plant.

129
Q

The rate of transpiration is affected by the same factors that affect the rate of evaporation.

A

temperature
humidity
light intensity
air movement

130
Q

increases temperature

A 
increase in temperature
 evaporation is faster when temperature is high 
therefore the rate of transpiration increases.
The rate of photosynthesis increases,
 meaning more stomata are
open for gaseous exchange, 
so more water evaporates 
and the rate of transpiration increases.
131
Q

increase humidity

A

increase in humidity
reduced concentration gradient gradient between the concentrations of water vapour inside and outside the leaf,
resulting in a slower rate of diffusion.
This will decrease the rate of transpiration.

132
Q

Increase in light intensity

A

This leads to an increased rate of photosynthesis,

so more stomata
open to allow the gaseous exchange to occur.

This means more water
can evaporate, leading to an increased rate of transpiration.

133
Q

Guard cells

A

close and open stomata.

134
Q

Explain how CHD can cause a heart attack.

A

reduced blood flow
so less oxygen reaches the heart
so the heart muscle cannot respire
as a result, less energy released

135
Q

lifestyle - smoking

A

high bp / cholesterol / fatty deposition

136
Q

lifestyle -obesity

A

lack of exercise / high bp / cholesterol / fatty

deposition / diabetes

137
Q

lifestyle-exercise

A

reduce obesity / bp /diabetes

138
Q

lifestyle -diet

A

obesity / cholesterol / diabetes

139
Q

lifestyle-high salt intake

A

high blood pressure

biology paper 1 (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions