Key concepts in Biology Flashcards

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1
Q

Define prokaryotic and eukaryotic cells.

A

prokaryotic - simple cells that DON’T have a nucleus
eukaryotic cells - complex cells that contain a nucleus

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2
Q

What subcellular structures are found in both animal and plants and explain their function.

A
  • nucleus : contains genetic material of a cell so they control cell activity
  • cytoplasm : gel like substance where all the organelles are and the chemical reactions take place
  • cell membrane : controls what goes in and out of cell and holds it together
  • mitochondria : where aerobic respiration takes place, releasing energy for the cell
  • ribosomes : where protein synthesis takes place
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3
Q

what are subcellular structures found in plants ONLY

A
  • chloroplasts : where photosynthesis takes place, providing food and contains green pigment called chlorophyll that harvests light
  • permanent vacuole : contains cell sap and maintains internal pressure of the cell
  • cell wall : made from cellulose to provide strength and support to the cell
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4
Q

what subcelluar stuctures are in bacteria and explain their functions

A
  • cytoplasm
  • cell membrane
  • cell wall
  • chromosonal DNA : one long loop of genetic material due to not having a nucleus so it controls activity and replication
  • Plasmid DNA : small rings of DNA that provide extra genes
  • Flagella : whip like tail that helps bacteria move
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5
Q

how have microscopes changed throughout the years?
what are the differences between electron and light microscopes?

A

Light microscope
- passes ought through specimen
- able to view large sub cellular structures like the nucleus
- able to study living things

Electron Microscope
- passes electrons through specimen
- has higher magnification and resolution -> see smaller things in detail
- allow better understanding of how cells work as u can see small sub cellular structures like ribosomes
- can only view dead cells

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6
Q

How do you prepare a slide for a microscopy?( CORE PRACTICAL)

A
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7
Q

what’s the equation for magnification?

A

Magnification - image size / actual size
Total magnification = eyepiece lens x objective lens

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8
Q

explain the mechanism of enzyme action

A

lock and key hypothesis :
- every enzyme has an active site that has a complimentary substrate that joins
- this forms an enzyme - substrate complex
- once this for,so reaction takes place and products are released from the surface of the enzyme (catalysts)

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9
Q

Identity and explain factors that affect enzyme activity

A

Increasing temperature
- as it increases, rate of reaction increases then rapidly decreases & stops
- above optimum temperature, bonds holding enzyme break which changes the shape of the active site
- the substrate can no longer fit the active sire -> DENATURED

CHANGING PH:
- if too high/too low forces holding enzymes are effected
- this changes shape of active site so it becomes measured
- optimum pH is often 7 but can change depending on conditions it’s produced (ex enzymes in stomach have pH of 2)

INCREASING SUBSTRATE CONCENTRATION :
- higher substrate concentration more likely to form enzyme substrate complexes
- occurs till the saturation point where there’s so many substrate molecules that enzymes don’t have any more active site
- then it does not affect rate of

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10
Q

Investigate the effect of pH on enzyme activity

A
  1. place single drop of iodine onto spotting tile
  2. Label test tubes with different pHs that are going to be tested
  3. Place water beaker onto a Bunsen burner till it reaches 35 degrees
  4. Use syringe to add 3cm3 of amalgse solution and 1cm of buffed pH solution to the boiling tube that’s in the beaker and wait for 5 minutes
  5. Use different syringe to add 3cm3 of starch solution to boiling tube
  6. Start sropwatch and mix content
  7. Do continuous sampling % use pipettes to get a bit of solution every 10 seconds and do an iodine test
  8. If startch is present then it will turn blue or black.
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11
Q

What’s the rate of calculation?

A

Rate = change / time

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12
Q

what are enzymes

A

Biological catalysts which speed up the reaction without affecting it

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13
Q

What’s enzyme specificity?

A

Enzymes can only catalyse if the substrate fits the active site

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14
Q

What’s the importance of enzymes as biological catalysts?

A
  • larger molecules can be broken down into smaller compounds that can be used for growth and life processes
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15
Q

Why must large organic molecules be broken down into smaller molecules?

A

They’re to big to be absorbed across surface of gut wall
- broken down to be absorbed in to the bloodstream

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16
Q

Give an example of breakdown of large molecules into smaller molecules in plants

A

Starch is broken down by enzymes into simpler sugars which are used to respire to release energy

17
Q

What group of enzymes catalyse break down of carbohydrates

A

Carbohydrasss carlqgss breakdown of carbohydrates or simple sugars

18
Q

give an example of carbohydrase catalysing a breakdown

A

Amylase into Starch

19
Q

What enzyme catalysts breakdown of protein

A

Proteases:
Protein -> amino acids

20
Q

What’s the function of lipases

A

Enzymes which catalyse breakdown of lipids into fatty acids and glycerol

21
Q

Why are small molecules synthesised into larger molecules in the body’

A

Large molecules are used for storage or to build structures

22
Q

What enzyme catalysts the formation of glycogen from glucose?

A

Glycogen synthase

23
Q

What’s the food test for starch?

A

Iodine -
Add to sample
- orange -> blue to back

24
Q

what’s the food test for reducing sugars?

A

Benedict’s solution
1. Add to sample and heat in water bath for 5 minutes
2. If present, blue -> coloured precipitate
- higher concentration, higher colour change
- blue > green > yellow > orange > brick red

25
Q

What’s the test for protein?

A

Biuret test
- add potassium hydroxide to make solution alkaline
- add copper sulphate
- blue > purple

26
Q

What’s the test for lipids.

A

Emulsion test
- add ethanol and and shake till it dissolves
- precipitate and show milky emulsion

27
Q

how can amount of energy contained in food be measure?

A

Calorimetry

28
Q

What’s calorimetry

A

Measuring energy taken in and given out during chemical reactions

29
Q

describe a method used to measure amount of energy on sample of food.

A
  1. Weigh small amount fo food that burns easily and attach with a mounted skewer
  2. Add set volume of water to boiling tube and measure temperature
  3. Set fire to food with Bunsen Bruner and set underneath boiling tube
  4. Keep relighting food until it stops catching fire
    When food is burned, record final temperature of water
30
Q

How to measure amount of energy in food?

A

Energy in food (J) = mass of water (g) x temperature change (C) x 4.2

Energy (J/G) = energy in food = mass of food

31
Q

Define diffusion

A

Gradual net movement of particles from an area of higher concentration to an area of lower concentration

32
Q

What molecules enter and leave the cell membrane through diffusion?

A

Small molecules ex glucose

33
Q

Define osmosis

A

Net movement of water molecules across a partially permeable membrane from high water concentration to low water concentration
- water molecules move both ways through the membrane randomly
- if there’s more water molecules Oklahoma one side net flows to area with higher solute concentration & becomes dilute

34
Q

Define active transport

A

Movement of particles against a concentration gradient from low to high concentration, using energy released from respiration

35
Q

Devise a method for investigating osmosis

A
  1. Prepare tubes with different concentrations of sucrose from pure to highly concentrated
  2. Dry potato strip by blotting with paper towel
  3. Cut with scalpel
  4. Measure mass of potato chip.
  5. Place different potato strips into different solutions and leave tube for 15 minutes
  6. Use forceps to remove potatoes from tubes, dry and then measure mass
36
Q

What are control variables for investigating osmosis?

A
  • volume of solution
  • type of potato
  • amount of drying
37
Q

Why does potato change/gain mass

A

Solution has higher water concentration than the potato so it absorbs water through osmosis thus the potato gains mass.

Decrease in mass for
Concentration of potato being higher than solution so water moves out

38
Q

What’s isotonic?

A

When there’s no change in mass, the water concentration in potato and solution are the same