Biology - Kingdom Characteristics, Superkingdoms and cells Flashcards
Learn about prokaryotes and eukaryotes, and their differences. (46 cards)
Which kingdoms are all unicellular?
Bacteria; protoctista
Which kingdoms are multicellular?
Plants; animals
Which kingdoms may contain chloroplasts?
Plants; protoctista
Which kingdoms have a cell wall?
Plants; fungi; bacteria; protoctista
Which kingdoms can be pathogenic?
Fungi; bacteria; protoctista; viruses
Which kingdoms have a cell wall predominantly made up of chitin?
Fungi
Which kingdoms contain mitochondria?
Plants; animals; fungi; protoctista
Which kingdoms have a cell wall predominantly made up of cellulose?
Plants
Which kingdoms may photosynthesise?
Plants; bacteria; protoctista
Which kingdoms store carbohydrates as glycogen?
Animals; fungi; bacteria
Which kingdoms store carbohydrates as starch or sucrose?
Plants
Which kingdoms feed by saprotrophic nutrition?
Fungi; bacteria
Which kingdoms may be multi or uni-cellular?
Fungi
Which kingdoms may be utilised in industrial fermentation?
Fungi; bacteria
Which kingdoms contain DNA and/or RNA?
Plants; fungi; animals; bacteria; protoctista; viruses (all)
Which kingdoms contain larger ribosomes?
Plants; animals; fungi; protoctista
Which kingdoms contain a membrane bound nucleus?
Plants; animals; fungi; protoctista
Which kingdoms are used in the production of beer?
Plants; fungi
Which kingdoms are used in the production of yoghurt?
Animals; bacteria
Which kingdoms excrete waste?
Plants; animals; fungi; bacteria; protoctista
Which kingdoms perform cellular replication?
Plants; animals; fungi; bacteria; protoctista
What is a prokaryote
A cell that is commonly small, and lack a membrane bound nucleus or membrane bound organelles. The most common example is bacteria.
What is a eukaryote
Cells that have a membrane bound nucleus (the cells of all living organisms except bacteria).
How is Yoghurt Produced?
- Milk is pasteurised (at 85-95 degrees for 15-30 minutes) in order to kill any natural bacteria it contains.
- Milk is homogenised to disperse the fat globules.
- Milk is then cooled to 40 - 45 degrees and mixed with a culture of two species of bacteria (Lactobacillus and Streptococcus). The bacteria produce lactic acid and also start to digest the proteins. The pH drops to about 4.4 and the mixture thickens as the proteins denature.
- It is then cooled to 5 degrees and then other colourants and flavours are added.