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biology paper 1 > B2 > Flashcards

B2 Flashcards

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AP® Biology flashcards
1
Q

Cell organisation order

A

Cells—tissues—organs—organ systems—organism

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2
Q

Tissues in the stomach

A
  • glandular
  • muscular
  • epithelial
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3
Q

Example of an organ system and features

A

The digestive system:

Mouth
-mechanically breaks down food

Salivary gland
-produces amylase to break down starch

Liver
-releases bile which emulsifies fats and neutralises stomach acid

Gall bladder
-stores bile

Stomach

  • churns up food
  • HCL kills bacteria
  • breakdown of proteins

Pancreas
-produces enzymes

Large intestine
-removes excess water

Small intestine
-moves small food molecules to blood

Rectum/anus
-gets rid of waste food

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4
Q

Enzymes____

A

Speed up chemical reactions

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5
Q

How enzymes break down substrates (lock and key theory)

A

The substrate attaches to the active site.

The substrate fits perfectly and is broken down into products

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6
Q

3 types of enzymes

A

Protease, amylase and lipase

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7
Q

Protease enzyme

A

Proteins—protease enzyme—Amino acids

Made in stomach, pancreas and small intestine

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8
Q

Amylase enzyme

A

Starch—amylase enzyme—Maltose

Made in salivary glands, pancreas and small intestine

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9
Q

Lipase enzyme

A

Lipid—lipase enzyme—glycerol fatty acids

Made in pancreas and small intestine

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10
Q

What does bile do

A

Bile emulsifies fat (breaks fat down into tiny droplets) giving a much bigger surface area making digestion faster.

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11
Q

Blood is made up of a fluid called___

A

Plasma

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12
Q

Plasma has 3 parts

A
  • platelets
  • white blood cells
  • red blood cells
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13
Q

Platelets features/functions

A
  • no nucleus

- triggers blood clotting at the sites of wounds to stop blood flowing out.

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14
Q

Red blood cells features/functions

A
  • large surface area
  • no nucleus
  • carries oxygen to body
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15
Q

White blood cells features/functions

A
  • can change shape
  • has a nucleus
  • Fights disease and infection
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16
Q

How to prepare food samples for tests

A
  • get food sample and break it up using a pestle and montar
  • transfer food to beaker and add distilled water
  • stir mixture with glass rod to dissolve
  • filter solution to get rid of solid bits
17
Q

Test for sugars

A

Benedict’s test

  • prepare food sample and transfer 5cm³ to test tube
  • set water bath to 75℃
  • add Benedict’s solution and leave for 5 mins

If sugar is present it will go from blue to green, yellow or red

18
Q

Test for starch

A

Iodine test

  • prepare food sample and transfer 5cm³ to test tube
  • add a few drops of iodine solution and shake

If starch is present the colour will go from browny-orange to black or blue-black

19
Q

Test for proteins

A

Biuret test

  • prepare food sample and transfer 2cm³ to test tube
  • add 2cm³ of biuret solution and shake

If protein is present it will go from blue to pink or purple

20
Q

Test for lipids

A

Sudan III test

  • prepare food sample and transfer 5cm³ to test tube
  • add 3 drops of Sudan III stain solution and shake

If lipid is present the mixture will separate out into 2 layers, the top layer will appear red

21
Q

Blood vessels

A

Arteries

  • take oxygenated blood at high pressure away from the heart
  • thick muscular walls
  • small lumen

Capillaries

  • connect arteries and veins
  • thin walls

Veins

  • carry de-oxygenated blood at low pressure back to the heart
  • thin walls
  • big lumen
  • have valves which prevent back flow of blood
22
Q

The heart

A

(VAVA)

Vena cava 
RA
RV
Pulmonary artery
Pulmonary vein
LA
LV
Aorta
23
Q

Gas exchange

A

O2 comes into the alveoli
and diffuses from a high concentration to a low concentration in the capillary where it attaches onto haemoglobin to form oxyhemoglobin, this is then transported around the body.

CO2 diffuses from a high concentration in the capillary to a low concentration in the alveoli where it then leaves the body

24
Q

Communicable diseases_____

Non-communicable diseases_____

A

Spread between organisms

Cannot be spread between organisms

25
Q

Risk factors leading to an increased chance of developing a disease

A
  • smoking/drinking
  • lifestyle(diet)
  • Genetics
  • Age
26
Q

Cardiovascular diseases are____

A

diseases of the heart and blood vessels

27
Q

Example of a cardiovascular disease

What is it?

How is it treated?

A

Coronary heart disease

Layers of fatty material build up inside the arteries causes arteries to narrow which causes a reduction of the flow of blood, this results in a lack of oxygen for the heart muscles. Resulting in heart attacks.

Statins and stents

28
Q

What are statins and stents

Adv/Dis

A

Statins are drugs that slow down the rate that fatty material builds up.
Adv= reduced risk of coronary heart disease
Dis= side effects such as liver problems

Stents are tubes that can be inserted into the artery to keep it open.
Adv= blood can flow normally
Dis= will not prevent other regions narrowing

29
Q

What is cancer?

A

Cancer is caused by uncontrollable cell growth, which produces a tumour

30
Q

Two types of tumour______

A

Benign and Malignant

31
Q

Benign tumours

Malignant tumours

A

Stay in one place. Tumour will grow until there is no room. Normally not dangerous or cancerous.

Grow and spread to other tissues and form secondary tumours. Dangerous and cancerous. They break off and travel in the bloodstream.

32
Q

Leaf structure

A

Palisade mesophyll- where photosynthesis takes place
Cuticle- waxy layer which reduces evaporation of water
Upper epidermis- covers plant, protects surface
Lower epidermis-cover plant, protects surface
Spongey mesophyll-space for gas exchange
Guard cell/stomata- where transpiration takes place

33
Q

What is an enzymes optimum temperature?

enzymes optimum ph?

A

37 degrees

ph 7

biology paper 1 (5 decks)

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