Cell organelles
Cell membrane - determine what enters and leaves
Nuclear membrane - seperate DNA from cytoplasm
Golgi apparatus - vesicles involved in cellular transport
Centrioles - develop spindle fibres in mitosis
Cell organelles
Lysosomes - contain degradative enzymes
Endoplasmic reticulum - ribosomes attach for protein Transport
Chromatin - materials chromosomes consist of
Micro tubes - give cell its shape
Cell types
Eukaryotic - cell has nucleus and organelles
Prokaryotic - unicellular, no organelles
Structure of cell membrane
Hydrophilic head Phospholipid bilayer Hydrophobic tail Carbohydrates chain Protein molecules Glycolipid Glycoprotein
Diffusion
Passive transport
Random movement
High concentration > low concentration
Fat soluble sand small molecules
Osmosis
Passive transport
Hypotonic - low solute, high water - Bursts
Hypertonic - high solute, low water - shrivels
Isotonic - equilibrium
Facilitated diffusion
Passive transport
Channel proteins - water molecules
Carrier proteins - large molecules
Along concentration gradient
Carrier mediated
Active transport
Protein pumps
Transport proteins that need energy
Endocytosis
Membrane infolds around
Solid - phagocytosis
Liquid - pinocytosis
Exocytosis
Membrane fuses with material
Change shape of cell
Factors affecting transport
Surface area Volume Concentration gradient Amount of moisture Cell thickness
Lock and key model
Cellular respiration
Anaerobic - without oxygen
Glucose = lactic acid + carbon dioxide + ATP
Aerobic - with oxygen
Glucose + oxygen = carbon dioxide + water + ATP
ATP
adenosine triphosphate
Each cell breakdown releases 38 ATP
ADP + Pi = ATP
Weak bond to easily revert
Energy use by cell
Nutrients
Water - reactions occur in water
Carbohydrates - main source of energy, glucose
Lipids - broken to fatty acids and glycerol
Proteins - broken into amino acids
Minerals - part of enzymes
Digestive nutrients
Amino acids - help structure, function and regulate organs
digested by stomach and duodenum
egg, fish, milk, meat
Carbohydrates - provide energy
digested by stomach, mouth and pancreas
Oatmeal, brown rice, bread, pasta, potatoes
Glycerol and fats - storing energy as fat
digested by mouth, small intestine, pancreas, liver
Milk, cheese, meat, butter, oil
Mouth
Mechanical and chemical
Teeth and tongue grind food
Tongue makes bolus
Salivary glands - sublingual, submandibular, parotid
Oesophagus
Circular muscles
Longitudinal muscles
Mucus lining aids food down
Peristalsis - wave of muscle contraction
Stomach
Goes through cardiac sphincter
Chyme from gastric juices
Mucosa neck cells
Parietal cells
Chief cells
Small intestine
Duodenum
Jejunum
Ileum
- lining of mucosa
- highly folded and villi to increase surface area
Intestinal and pancreatic juices neutralise chyme
Gall bladder stores bile to emulsify food - surface area
Large intestine
Thick and short No villi or digestive juices Slow movement 18 - 24 hours - absorption of electrolytes - bowel contents solidify - bacteria ferment food - 500ml of gas per day
Digestion
Mechanical - physically breaking down food into smaller pieces
Chemical - breaking down food into simpler molecules to be used by the cells
Digestive enzymes
Mouth - salivary amylase, lingual lipase, lysosomes
Stomach - gastric protease, gastric lipase
Pancreas - pancreatic amylase, pancreatic protease, pancreatic lipase, ribonuclease, deoxyribonuclease