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Biology > B2 - Organisation > Flashcards

B2 - Organisation Flashcards

1
Q

Gall bladder

A

Stores bile until released into small intestine

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2
Q

How are nutrients carried away from the gut

A

Absorbed into bloodstream through small intestine

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3
Q

Products of breakdown of lipids

A

Fatty acids
Glycerol

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4
Q

Purpose of muscular tissue in stomach

A

Contract and churn up food

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5
Q

What are enzymes made of

A

Proteins / amino acids

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6
Q

Which 3 tissues make the stomach

A

Muscular
Glandular
Epithelial

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7
Q

How does bile help action of lipase

A
  • provides alkaline conditions by neutralising acid from stomach
  • emulsifies fat to form small droplets with a larger surface area
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8
Q

Where is protease made

A
  • stomach
  • pancreas
  • small intestine
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9
Q

Mineral ions are absorbed through which plant organ

A

Roots

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10
Q

Substrate

A

A molecule or atom which is acted upon by an enzyme

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11
Q

Environmental factors that can change an enzyme’s active site

A
  • PH (too high or low than optimum)
  • Higher than optimal temperature
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12
Q

Where is lipase made

A
  • small intestine
  • pancreas
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13
Q

Where is amylase made

A
  • salivary glands
  • small intestine
  • pancreas
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14
Q

Pancreas

A

Produces/releases digestive enzymes

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15
Q

Are enzymes carbohydrates, lipids or proteins

A

Proteins

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16
Q

Where does lipid digestion occur

A

Small intestine

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17
Q

Enzyme

A

Biological catalyst that speeds up chemical reactions without being used up

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18
Q

Tissue

A

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

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19
Q

Mammal tissue examples

A
  • muscular tissue
  • glandular tissue
  • epithelial tissue
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20
Q

Organs

A

Different tissues that work together to perform a certain function

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21
Q

Organ system

A

Group of organs working together to perform a particular function

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22
Q

Vena cava

A

Brings the heart deoxygenated blood from the body

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23
Q

Pulmonary artery

A

Where blood goes from the heart to the lungs

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24
Q

Pulmonary vein

A

Where oxygenated blood enters the heart from the lungs

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25
Q

Aorta

A

Where blood is pumped from the heart to the rest of the body

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26
Q

How does blood enter ventricles

A

Atria contract to force blood in

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27
Q

How does blood leave the heart

A

Ventricles contract to force blood out

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28
Q

Function of valves in heart

A

stop blood flowing backwards into atria when ventricles contract

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29
Q

Wall of left side of heart

A

Thicker and more muscular than right side as it pumps blood to the whole body so needs greater force

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30
Q

Coronary arteries

A
  • branch out of aorta and spread into heart muscle
  • provide oxygen to muscle cells of heart used in respiration to release energy for contraction
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31
Q

Pacemaker

A
  • controls resting heart rate
  • group of cells producing electrical impulses causing muscle cells to contract
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32
Q

Artificial pacemaker

A
  • implanted under skin with wires going into the heart
  • produces electric current to keep heart breathing regularly and correct irregularities
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33
Q

Arteries function

A

Carry high pressure blood from heart to organs

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34
Q

Arteries adaptations

A
  • thick muscular walls for withstanding high pressure of blood
  • contain elastic fibres which stretch when blood surges through and recoil after
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35
Q

Lumen

A

Hole in blood vessels where blood flows

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36
Q

Capillaries function

A
  • allow for exchange between blood and cells
  • when blood passes through, substances (oxygen, glucose) diffuse from blood to cells
  • carbon dioxide diffuses from cells to blood
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37
Q

Capillaries adaptations

A
  • thin wall (one cell thick) for short diffusion path
  • permeable walls for diffusion
  • smallest lumen
  • nucleus
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38
Q

Veins function

A
  • carries low pressure blood back to heart
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39
Q

Veins adaptations

A
  • valves to stop blood flowing backwards
  • large lumen
  • thin wall as pressure is low
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40
Q

How do valves work

A
  • open when blood is flowing correct direction
  • close when blood is flowing backwards
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41
Q

Types of blood vessel

A
  • artery
  • capillary
  • vein
42
Q

Where does starch digestion occur

A
  • mouth
  • small intestine
43
Q

Product of starch digestion

A

Simple sugars

44
Q

Parts of blood

A
  • red blood cells
  • white blood cells
  • platelets
  • plasma
45
Q

Function of blood plasma

A

Transports dissolved substances around body

46
Q

Substances transported in plasma

A
  • red blood cells
  • white blood cells
  • platelets
  • carbon dioxide
  • urea
  • hormones
  • proteins
47
Q

Function of white blood cells

A
  • form part of the immune system
  • produce antibodies and antitoxins
  • defend against infection and kill pathogens through phagocytosis
48
Q

Antibodies

A

Fight microorganisms

49
Q

Antitoxins

A

Neutralise toxins produced by microorganisms

50
Q

Adaptation of white blood cells

A

Contain nucleus containing DNA which encodes instructions for white blood cells to do their job

51
Q

Platelets

A

Small fragments of cells which help blood to clot and form scabs

52
Q

Purpose of scabs

A
  • stop blood pouring out
  • stop microorganisms getting in
53
Q

Cardiovascular disease

A
  • coronary arteries supplying blood to the heart get blocked by layers of fatty material building up
  • arteries become narrow and blood flow is restricted
  • a lack of oxygen to the heart can cause heart attacks
54
Q

Stents

A

Tubes inserted in arteries to keep them open so blood can pass through

55
Q

Advantages of stents

A
  • affective for a long time
  • fast recovery time from surgery
56
Q

Disadvantages of stents

A
  • complications from surgery (heart attack, infections etc.)
  • thrombosis - blood clots near stent
57
Q

Statins

A
  • drugs that reduce bad LDL cholesterol in the blood stream
  • slows down rate of fatty deposits forming
58
Q

Statins advantages

A
  • reduce risk of stroke, coronary disease, heart attacks
  • increases good HDL cholesterol
59
Q

Statins disadvantages

A
  • must be taken regularly
  • negative side effects (kidney failure, memory loss ect.)
  • effect isn’t instant
60
Q

Artificial heart

A

Mechanical device which pumps blood to be used temporarily to keep someone alive until a donor heart is found

61
Q

Artificial heart advantage

A

Less likely to be rejected as it is not made of foreign cells for body to attack

62
Q

Artificial heart disadvantages

A
  • surgery could lead to bleeding and infection
  • electrical motor could fail
  • blood clots
63
Q

Faulty valves

A
  • caused by heart attacks, infection, old age
  • valve tissue stiffens so valve can’t open properly
64
Q

Types of replacement valves

A

Biological
Mechanical

65
Q

Replacement valves advantage

A

Less drastic procedure than replacing heart

66
Q

Replacement valves disadvantages

A
  • major surgery
  • risk of blood clots
67
Q

Artificial blood

A

Blood substitute, e.g. salt solution, to replace lost blood until body produces more red blood cells

68
Q

Artificial blood disadvantage

A

Doesn’t contain red blood cells

69
Q

Artificial blood advantage

A

Can keep people alive when they’ve lost up to 2/3 of their red blood cells

70
Q

RP3 - enzymes

A
  • iodine, tile
  • Bunsen, water
  • amylase, 5
  • starch, clock
  • 30 seconds, browny-orange
  • different PHs
71
Q

Types of digestion

A
  • mechanical (chewing)
  • chemical (enzymes)
72
Q

Salivary glands

A

Produce saliva containing amylase

73
Q

Food test for starch

A
  • iodine solution
  • positive - blue/black
  • negative - brown/orange
74
Q

Food test for sugar

A
  • Benedict’s solution
  • add test tube with Benedict’s and food to hot water bath for 5 minutes
  • positive - brick red
  • negative - blue
75
Q

Food test for protein

A
  • biuret solution
  • positive - purple
  • negative - blue
76
Q

Lipids food test

A
  • ethanol
  • add drops of water and ethanol and shake
  • positive - white cloudy emulsion
  • negative - no change
77
Q

Stomach

A
  • churns up food with muscular walls
  • produces hydrochloric acid to kill bacteria and give right PH (2) protease
  • produces protease
78
Q

Small intestine

A
  • produces protease, amylase, lipase
  • digested food is absorbed into blood by diffusion/active transport
79
Q

Large intestine

A

Excess water is absorbed into blood

80
Q

Organisation of lungs

A
  • trachea
  • 2 bronchi
  • bronchioles
  • alveoli
81
Q

How do alveolus carry out gas exchange

A
  • surrounded by blood capillaries
  • oxygen diffuses from alveoli to blood
  • carbon dioxide (diffused from body cells to blood), diffuses from blood to alveoli
82
Q

Rectum

A

Stores faeces until leaving body through anus

83
Q

Liver

A

Produces bile

84
Q

Why don’t vitamins and minerals need enzymes

A

They are very small

85
Q

Active site

A

Site on an enzyme where the substrate binds

86
Q

Denaturation

A

Change in shape of active site so substrate no longer fits

87
Q

Vessels that supply oxygen to heart muscles

A

Coronary arteries

88
Q

Structures in a leaf

A
  • waxy cuticle
  • epidermal tissue
  • palisade mesophyll tissue
  • spongy mesophyll tissue
  • stomata
  • guard cells
  • xylem
  • phloem
89
Q

Waxy cuticle

A
  • covers epidermal tissue
  • reduces water loss through evaporation
90
Q

Upper epidermis

A

Transparent so light can pass through to palisade layer

91
Q

Palisade layer

A
  • near top of leaf for maximum light absorption
  • many chloroplasts
92
Q

Lower epidermis

A

Has holes called stomata

93
Q

Stomata

A

Let carbon dioxide diffuse into leaf

94
Q

Guard cells

A

Open and close in response to environmental conditions

95
Q

Air space in leaves

A

Increase rate of diffusion of gases

96
Q

Translocation

A

Movement of sugars and other molecules through phloem tissue

97
Q

Transpiration stream

A
  • water evaporates from leaf
  • water vapour diffuses and leaves through stomata
  • water passes from xylem to leaf to replace lost water
98
Q

Factors increasing rate of transpiration

A
  • high temperature - faster evaporation
  • dry conditions - faster evaporation
  • wind - removes water vapour allowing more evaporation
  • increased light intensity - increased rate of photosynthesis
99
Q

Transpiration

A

Evaporation of water from leaves

100
Q

What can estimate rate of transpiration

A

Potometer

Biology (6 decks)

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