plant organisation and digestion

Question 1

signs of plant disease wilted

Answer 1

yellow/discolored

Question 2

how do plant diseases spread? direct transmission(plant to plant)

Question 3

indirect transmission(via soil

Answer 3

water

Question 4

pathogens or fungal (spores through wind or water

Question 5

animal vectors (pathogens spread by beetles

Answer 5

aphids

Question 6

how do you identify the type of disease that a plant has? look up symptoms using a website

Question 7

use test kits that identify the pathogen using monoclonal antibodies

Question 8

take infected plant to a lab where scientists can identify the pathogen

Question 9

physical defenses of a plant waxy cuticle-barrier to stop pathogens from entering

Question 10

thorns and hairs-stop animals from touching and eating them

Question 11

chemical defenses of a plant produces antibacterial chemicals(mint and witch hazel)-kills bacteria

Question 12

produce poisons(foxgloves and tobacco plants)-deters herbivores from eating them

Question 13

mechanical defenses of a plant leaves that droop or curl when touched-prevents getting eaten by knocking insects of or moving away

Question 14

mimic other organisms(living stone plants looks like pebbles and stones)-tricks other organisms so that other organisms behave differently

Question 15

stoma tiny pores found mostly on the underside of the leaf; allows gas exchange and closes to limit water loss

Question 16

waxy cuticle waxy layer that prevents water loss from the leafs surface

Question 17

palisade mesophyll tissue layer with closely packed cells that have a high concentration of chloroplasts; where most photosynthesis occurs in the leaf.

Question 18

guard cells controls the opening of the stomata

Question 19

xylem carries water and minerals from the roots to the leaves via the stem

Question 20

pholem carries sugars and amino acids up and down the plant

Question 21

spongy mesophyll tissue allows carbon dioxide to diffuse from the air to palisade mesophyll cells into the atmosphere

Question 22

epidermis layer of cells on the upper and lower surface of leaf that protects internal tissues from mechanical damage and pathogen invasion

Question 23

photosynthesis equation carbon dioxide + water light> glucoes + oxygen

Question 24

transpiration loss of water from the leaf through evaporation from the stomata

Question 25

transpiration stream movement of water through a plant from roots to the stem of the leaf

Question 26

xylem properties transports water and minerals

Question 27

strengthened by lignin

Question 28

movement of water is only upwards

Question 29

water is moved through the xylem through the process of transpiration

Question 30

dead hollow cells

Question 31

phloem properties water is moved through the phloem through the process of translocation

Question 32

transports glucose and sugars

Question 33

the movement of water is upwards and downwards

Question 34

consists of living cells

Question 35

have sieve plates

Question 36

what happens if water is in abundance in plant the guard cells take in water by osmosis. this causes the cells to swell and thy become turgid. This causes the stomata to open

Question 37

what happens if what little water in plant the guard cells loose water by osmosis. This causes the cells to become placid. This causes the stomata to close

Question 38

change in mass equation difference / initial value x100

Question 39

factors that affect transpiration light intensity

Answer 39

temperature

Question 40

how does light intensity affect transpiration When it is brighter

Answer 40

the stomatas are open to let in carbon dioxide for photosynthesis. Therefore

Question 41

how does temperature affect transpiration When it is warmer

Answer 41

water vapour molecules have more kinetic energy so the rate of evaporation of water into the air spaces increases. Therefore

Question 42

how does air movement affect transpiration When it is windy

Answer 42

water vapor is rapidly removed from the air just outside the leaf by the wind. This increases the diffusion gradient for water loss. Therefore

Question 43

how does humidity affect transpiration When the humidity is low

Answer 43

there is a low concentration of water vapor in the air just outside the stomata so the concentration gradient of water vapor between the leaf and the air is steeper. Therefore

Question 44

what is the function of a mouth? Digestion of food starts in the mouth. Teeth break down the food (physical digestion)and mix it with the enzymes amylase (chemical digestion) in saliva.

Question 45

what is the function of a esophagus? a muscular tube that squeezes food down from you mouth to your stomach

Question 46

what is the function of a stomach? muscular bag where food is mixed with digestive juices(hydrochloric acid) and protease enzymes (chemical digestion) and churns food (physical digestion)

Question 47

what is the function of a liver? This releases a chemical called bile into the intestines. Bile breaks down lipids in the food.

Question 48

what is the function of a pancreas? This releases enzymes into the intestines which break down carbohydrates

Answer 48

protein and lipids in food.

Question 49

what is the function of a large intestine? where water is absorbed from undigested food

Question 50

what is the function of a small intestine? where small soluble food molecules are absorbed into the bloodstream

Question 51

what is the function of a rectum? Any undigested food passes into the rectum where it is stored as faeces.

Question 52

what is the function of an anus? This is the opening at the very end of the digestive system through which faeces leaves the body

Question 53

what is a digestive system ? an organ system where several organs work together and absorbs food. During digestion large insoluble food molecules are broken down into small soluble molecules that can enter the bloodstream

Question 54

physical digestion is when food is cut up/chopped up into smaller pieces

Question 55

eg. churning in the stomach

Answer 55

crushing and tearing by the teeth

Question 56

chemical digestion chemical digestion is when chemical bonds in food are broken down to make smaller soluble molecules that can be absorbed. This is done by digestive enzymes such as amylase

Answer 56

protease and lipase

Question 57

what do carbohydrates do provide energy(potatoes

Answer 57

bread

Question 58

what does protein do growth and repair(meat

Answer 58

fish

Question 59

what do lipids do store energy and insulation(avocado

Answer 59

butter

Question 60

what do minerals and vitamins do needed in small quantities to maintain health(iron

Answer 60

calcium)

Question 61

what does fibre do provides roughage: keep food moving through the digestive system (oats

Answer 61

almonds

Question 62

testing for carbohydrates(small sugars like glucose) add a few drops of Benedict’s solution to the test tube

Question 63

place the test tube in hot water for 5 min

Question 64

if the solution stays blue it means theres no sugar present

Question 65

if solution turns yellow/green it means that theres some sugar present

Question 66

if it turns red it means that theres lots of sugar present

Question 68

testing for carbohydrates(starch) add a few drops of iodine solution to 5cm3 to prepared food solution

Question 69

starch is present it will turn the iodine blue or black

Question 70

testing for fats/lipids add a few drops of Sudan lll stain to the test tube

Question 71

shake the test tube gently

Question 72

if lipids are present there will be a red stained layer that will separate and float on the surface

Question 73

testing for proteins add 2cm 3 of biuret solution to prepared food solution

Question 74

shake the test tube gently

Question 75

if protein is present it will turn pink or purple