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IGCSE Biology > Transport in Plants and Animals > Flashcards

Transport in Plants and Animals Flashcards

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1
Q

What is photosynthesis?

A

The process by which plants synthesis carbohydrates from raw materials using energy from light.

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2
Q

What is the word and symbol equation for photosynthesis?

A

water + carbon dioxide -> glucose + oxygen
6H2O + 6CO2 -> C6H12O6 + 6O2

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3
Q

What is chlorophyll?

A

The green pigment (protein) which is found in chloroplasts and catalyzes the reaction of photosynthesis. Chlorophyll transfers energy from light into chemicals for synthesis of carbohydrates.

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4
Q

What are the 5 uses of Carbohydrates (glucose) in plants?

A
  1. Stored in plants as starch (long chains of glucose)
  2. Used for respiration
  3. Cellulose for cell walls
  4. Glucose -> Sucrose to be transported through phloem vessels
  5. Nectar, for attracting pollinators
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5
Q

Why do plants convert glucose to sucrose?

A

Glucose is highly reactive, and may cause an immediate reaction when being transported, and sucrose if more energy efficient.

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6
Q

What are characteristics of magnesium deficient plants?

A

Magnesium is needed to produce chlorophyll, so they turn yellow (chlorosis) between the veins, however the veins do not turn yellow.

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7
Q

What are characteristics of nitrate deficient plants?

A

Nitrates are needed for production of all proteins, so stunted growth, tips of leaves turn yellow and old leaves dry out. They are needed to produce amino acids.

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8
Q

What is hydro carbonate indicator, and what shows that CO2 is present?

A

Hydro carbonate indicator is used to monitor the net release of carbon dioxide. Red = normal concentration of CO2
Yellow = higher concentration of CO2
Purple = lower concentration of carbon dioxide

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9
Q

What is anaerobic respiration?

A

The process of cellular respiration in absence of oxygen.

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10
Q

What does light do in photosynthesis?

A

Provides the energy that drives photosynthesis

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11
Q

What does carbon dioxide do in photosynthesis?

A

Carbon dioxide is needed to react with water to produce glucose and oxygen.

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12
Q

What is a limiting factor?

A

A limiting factor is something that is in short supply, and restricts a process.

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13
Q

What limiting factors does photosynthesis rely on?

A

Temperature, carbon dioxide concentration and light intensity.

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14
Q

What is the effect on temperature on a plant?

A

Too much can denature the enzymes, and a net loss of water through transpiration, forcing the stomata to close. Too little heat can reduce the enzyme reaction rate

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15
Q

What is the effect of light intensity on a plant?

A

The more light there is, the more energy is available to drive the process of photosynthesis.

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16
Q

What is the effect of carbon dioxide concentration on a plant?

A

If there is too little, the rate of photosynthesis will slow down.

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17
Q

Is photosynthesis a process of respiration?

A

No, however photosynthesis synthesizes the food molecules needed for respiration.

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18
Q

5 Adaptions of leaves

A
  1. Large surface are
  2. Very thin
  3. Shiny top, dull bottom
  4. Alternating leaf arrangements
  5. Sometimes contains fenestrations
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19
Q

How does a large surface area and thin walls support photosynthesis?

A

A large surface area maximizes the rate/potential of photosynthesis. Thin walls aid the diffusion of gases into the leaf.

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20
Q

What do guard cells do?

A

Open/close stomata.

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21
Q

What does the stomata do?

A

Tiny holes, allows the exchange of gases.

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22
Q

What does the waxy cuticle do?

A

Prevents water loss, thin to allow light through, offers protection against external forces.

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23
Q

What do epidermal cells do?

A

Protect the leaf, but thin to allow light in.

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24
Q

What are 5 defining features of the palisade mesophyll layer in a leaf? And what is the palisade mesophyll layer optimized for?

A
  1. Palisade mesophyll cells contain many chloroplasts
  2. Very tightly packed together
  3. Large surface area
  4. Vacuole pushes chloroplasts to the edges of the cell
  5. Thin cell walls aid gaseous exchange
    The palisade mesophyll layer is optimized for light exposure.
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25
Q

What are 4 defining features of the spongy mesophyll layer in a leaf? And what is the spongey mesophyll layer optimized for?

A
  1. Irregular shaped cells
  2. Smaller than palisade cells
  3. Fewer chloroplasts
  4. Spaced out with air spaces in between
    The spongey mesophyll layer is optimized for gaseous exchange.
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26
Q

What does the xylem do?

A

The xylem vessels carries water and mineral ions UP the plant.

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27
Q

What does the phloem do?

A

The phloem vessels transport nutrients (sucrose and amino acids) around the plant.

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28
Q

In vascular bundles, where is the xylem?

A

Xylem is usually on the top, phloem is usually on the bottom. Phloem is usually larger.

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29
Q

What is a balanced diet?

A

A balanced diet is the gain of the correct amounts of each group of nutrients.

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30
Q

What are the 9 types of nutrients you need to remember?

A

Carbohydrates, lipids, proteins, fiber, water, iron, vitamin d, vitamin c and calcium.

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31
Q

What do we need carbohydrates for? and sources?

A

Carbohydrates is the primary nutrient needed for producing energy using respiration. Sources: pasta, bread, rice and potatoes.

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32
Q

What do we need lipids for? and sources?
Unsaturated fats = liquid at roomp temp

A

Lipids are used to produce adipose tissue (Fat tissue called adipose tissue used for insulation), storing energy and producing cell membranes. Sources: oils, margarine, cheese, butter

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33
Q

What do we need protein for? and sources?

A

Proteins are needed for growth and repair of cells. They are made of amino acids. Sources: beans, meat, milk, eggs, beans

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34
Q

What do we need vitamin c for? and sources? What does a deficiency cause and what symptoms?

A

Vitamin C is needed for would healing, creates connective tissue, blood vessels, bones and cartilage. Severe deficiency leads to scurvy (skin hemorrhages, bleeding gums) Sources: citrus fruits, kiwifruit.

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35
Q

What do we need vitamin d for? and sources? What does a deficiency cause and what symptoms?

A

Vitamin D is needed to absorb calcium from your diet. Needed to maintain healthy bones. Severe deficiency leads to rickets (soft bones, bowed legs) Sources: sunlight, egg yolk, mushrooms, fatty fish.

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36
Q

What do we need calcium for? and sources?

A

Calcium is needed to maintain healthy bones (linked to vitamin d), blood clotting and muscle contractions. Sources: milk, cheese, fish with bones.

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37
Q

What do we need iron for? and sources?

A

Iron is needed to produce hemoglobin. Sources: red meat, whole grains, leafy greens.

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38
Q

What do we need dietary fiber for? and sources?

A

Fiber ensures food moves through intestines at an appropriate rate. It is a complex carbohydrate that can’t be digested by humans. It helps bind food together in the intestines. Sources: grains, pears, strawberries.

39
Q

What do we need water for?

A

Water acts as a solvent for cellular reactions. It maintains body temperature. It sometimes is used as a reactant.

40
Q

Alimentary canal:

A

Mouth, oesophagus, stomach, small intestine (duodenum and ileum) and large intestine (colon, rectum and anus)

41
Q

Associated organs in the digestive system:

A

Salivary glands, pancreas, liver and gallbladder

42
Q

What does the mouth and salivary glands do?

A

The teeth grind food into small pieces, salivary glands release saliva containing amylase (enzyme) which breaks starch into maltose, which is then broken down by maltase into glucose.

43
Q

What does the oesophagus do?

A

At the back of the mouth, the food is made into a ball called the bolus. The bolus is pushed down the oesophagus by rings of muscle in a movement called peristalsis (peristaltic waves).

44
Q

What does the stomach do?

A

The main organ of the digestive system, muscles churn the food. Enzymes (proteases) such as pepsin are added along with hydrochloric acid.

45
Q

What does the small intestine do?

A

Absorbs nutrients (soluble food molecules) It is made from microscopic villi that increases the surface area to increase diffusion rate of nutrients.

46
Q

What does the lacteal in the villi do?

A

The lacteal absorbs fat molecules after emulsification.

47
Q

Why is there a network of capillaries in each villi?

A

The blood flow in the capillaries maintains a concentration gradient which results in quicker diffusion of the nutrients. The capillaries also transports water, amino acids, sugars and vitamins.

48
Q

What does the duodenum do?

A

The first part of the small intestine. Food out of the stomach enters, where the bile from the gallbladder is released to neutralize the hydrochloric acid for the enzyme’s optimal pH level. More enzymes are added to further digest food. Then goes into jejenum.

49
Q

What does the ileum do?

A

After the jejenum, the food enters the ileum, where most of the nutrients is absorbed.

50
Q

What does the large intestine do?

A

Mainly undigestible food and water enter the large intestine. It absorbs the water. Fiber binds undigestible/waste products together.

51
Q

What does the rectum and anus do?

A

Rectum is where the feces is stored, and anus is the opening at the end of the digestive system where it gets egested from the body.

52
Q

What does the liver and gallbladder do?

A

The liver produces bile which helps digest the lipids (emulsification). The bile is then stored in the gallbladder, until ready to be released into the small intestine.

53
Q

What does the pancreas do?

A

The pancreas produces enzymes involved in digestion. Also produces insulin and glucagon (which help regulate blood sugar levels)

54
Q

What is ingestion?

A

The taking of substances into the body.

55
Q

What is digestion?

A

The breakdown of food.

56
Q

What is absorption?

A

The movement of nutrients from the intestines into the blood stream.

57
Q

What is assimilation?

A

The uptake and use of nutrients by cells.

58
Q

What is egestion?

A

The removal of undigested food from the body as faeces.

59
Q

What is physical digestion?

A

Physical digestion is the breakdown of turning food into smaller pieces without chemical change to the food molecules. It increases the surface area of food for the action of enzymes in chemical digestion.

60
Q

What are the 4 types of teeth? What are their functions?

A
  1. Incisors: brings food into mouth and cut it
  2. Canines: cut and tear up the food
  3. Pre-molars: helps incisors and canines grind and mix food while chewing
  4. Molars: teeth that do the most chewing work while eating
61
Q

What do primary teeth (baby teeth) have that are different from secondary teeth (adult teeth)

A

Primary teeth doesn’t have any (two) pre-molars behind each canine. Primary teeth only have 2 molars, secondary teeth have 3 molars.

62
Q

What substance is teeth covered in?

A

Enamel

63
Q

What is the advantage of the stomach used in physical digestion?

A

The stomach aids physical digestion by contracting muscles to break up the food.

64
Q

What does bile do?

A

Bile is an alkaline mixture. Helps to emulsify fat, increasing the surface area for faster chemical digestion by enzymes. They help neutralize the hydrochloric acid to provide a suitable pH for enzyme action.

65
Q

What is chemical digestion?

A

The breakdown of large insoluble food molecules into smaller soluble molecules so that they can be absorbed.

66
Q

What is carbohydrases? Give an example:

A

Digests carbohydrates. Amylase breaks starch to simple reducing sugars. They are secreted into duodenem and breaks starch down to maltose.

67
Q

What happens after amylase breaks starch into maltose?

A

Maltase breaks down maltose into glucose on the membranes of the epithelium lining the small intestine.

68
Q

What are lipases?

A

Lipsases digests lipids (fats and oils) into fatty acids and glycerols (seperates the components of a fat molecule)

69
Q

What are proteases?

A

Proteases break down proteins to amino acids.

70
Q

Give examples of proteases digesting protein:

A

Pepsin = breaks down protein into amino acids in the acidic conditions of the stomach
Trypsin = breaks down protein in the alkaline conditions of the small intestine.

71
Q

Where is amylase produced? Where do they act?

A

Amylase is produced by the salivary glands and pancreas. They act in the mouth and the duodenem.

72
Q

Where is protease enzymes produced? Where do they act?

A

Produced in stomach, pancreas and small intestine. They act in the stomach and duodenem.

73
Q

Functions of hydrochloric acid in gastric juice?

A

Killing harmful micro-organisms in food, providing optimal pH for enzyme activity (for pepsin)

74
Q

Where are the nutrients absorbed?

A

The small intestine

75
Q

Why are the villi and microvilli important in the small intestine?

A

They increase the internal surface area, resulting in quicker diffusion of nutrients into the body.

76
Q

What is the structure of a villus?

A

Small and slender vascular projection that increases the surface area of a membrane.

77
Q

Where is most of the water absorbed?

A

The small intestine, however some is also absorbed from the colon (large intestine)

78
Q

What is the structure of xylem?

A

Thick walls with lignin, no cell contents, cell joined end to end with no cross walls to form a long continuous tube.

79
Q

What is the function of a root hair cell?

A

To absorb water by osmosis and mineral ions via active transport.

80
Q

How does a large surface area of root hair cells effect the uptake of water?

A

A large surface area increases the uptake of water and mineral ions.

81
Q

What is the pathway taken by water from the root hair cell?

A

Root hair cells, root cortex cells, xylem vessels, mesophyll cells.

82
Q

What is transpiration?

A

Transpiration is the loss of water vapour from leaves via evaporation. Water evaporates from the surfaces of mesophyll cells into the air spaces and diffuses out of the stomata.

83
Q

How does a large internal surface area between mesophyll cells, the interconnecting air spaces and size of stomata effect the rate of transpiration?

A

A larger surface area increases the rate of evaporation, which is essential in maintaining plant hydration, water uptake and regulating temperature.

84
Q

What is the mechanism by which water moves up the xylem?

A

Transpiration creates a steep concentration gradient, meaning water in the roots have a high water potential, wanting to go up into the leaves (low water potential). Water moves up by osmosis and the cohesion of water (attraction between water molecules) and adhesion of the xylem walls (moves up like a straw)

85
Q

What are the factors affecting transpiration?

A
  1. Temperature
  2. Wind speed
  3. Humidity
86
Q

How does temperature affect the rate of transpiration?

A

More heat energy available to the high energy particles on the surface allows them to evaporate at a quicker rate.

87
Q

How does humidity affect the rate of transpiration?

A

Humidity means that there are already high energy water vapour molecules surrounding the surface, resulting in a lower concentration gradient (slower evaporation).

88
Q

How does wind speed affect the rate of transpiration?

A

Wind blows higher energy water vapour molecules away from the surface resulting in a steeper concentration gradient (steeper concentration gradient).

89
Q

Why and how does wilting occur?

A

If more water is evaporated from a plant that can be absorbed from the soil, plant cells become flaccid and cause the plant to wilt due to lack of turgor pressure.

90
Q

What is translocation?

A

The movement of sucrose and Movement of sucrose and amino acids in phloem from sources to sinks

91
Q

What are sources?

A

Where plants release sucrose + amino acids.

92
Q

What are sinks?

A

Where sucrose + amino acids are stored.

93
Q

What is the circulatory system?

A

The system of blood vessels with a pump and valves to ensure one-way flow of blood.

94
Q
A

IGCSE Biology (3 decks)

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