plant stuff Flashcards
(18 cards)
fish farming
paper 2
photosynthesis equation
6co2+6h20—->c6H12o6
endothermic reaction
requires energy input from environment
glucose roles
-resoiration force division, growht,m build smaller molecules into larger ones, obtain mineral ions from soil
-making anion acids. combines w nitrate ions to make amino acids.
-turned into lipids to store in seeds
turned into starch and stored in roots stored in chloroplasts
converted to sucrose
Law of limiting factors
examples
draw graph
if a process depends on two or more factors the rate at which the process can take [place is limited if one of the factors is limited
-light intensity
-temp
co2 conc
chlorophyll availability
starch experiment
water experiment
not Bunsen burner! remove clohorphyll ethanol]]a
stem of plant cut so o2 release/bubbles. use beaker act as heat shield preventsn heat of lamp affecting experiment
sodium hydroxide absorb co22
to measure rate o 02 use gas syringe
variegated leaf
plant structure
stem/stalk support holds yup to sun and to get minerals
broad leaves large sa to absorb more light/ diffusion and gas exchange
thin leaf short diffusion distance. no cells far from surface to absorb
wax cuticle reduces water loss accts as a layer
upper epidermis is transparent and has no chloroplasts so light moves in easily to reach palisade cell
spongy mesophyll contains lare air spaces which allow co2 to diffuse through leaf and from cells
palisade mesophyll cells contain lots of chlorophyll near surface box like shape and arrangement qtly packed absorb more light
mineral ions
nitrogen-
nitrate ions in soil. needed to make amino acid and also build chlorophyll and lack of it means bio molecules, amino acids, proteins can’t be built thus plants cannot make new cells and have stunted growth and a lack of pigment colour in leaves
magnesium
]needed to build chlorophyll. magnesium deficiency lack of chlorophyll needed to built chloroplast so plant is yellow since lack of green pigment/ an
yield oc crop and optimum conditions
amount of food a crop or plant produces :
-warm temp
high light intensity
high co2
plentiful supply of water-more reactants for phot
high mineral content in soil-growth building enzymes catalyse reactions
protected cultivation
green houses allow farmers to control conditions in which their crops grow/ rate of photo can be controlled through artificial heating additional co2, lighting even in night time hours, regular watering.
polytunnelks protect crops from weather effects extreme, larger enough for people and machines to work in, provide warmer conditions than if grown outside
conditions can be controlled use of fertiliser, factors
can grow crops that wouldn’t ordinarily survive external natural conditions
fertilisers, why limited, what types
make crops grow aster. must be water soluble so plants can absorb them through roots
natural
occur naturally like manure a mix of faces urine and straw. high In conc of nitrates ad other minerals and decay by micro-organisms release into soil.
they are cheaper and reading available to farm. they also help improve soil structure and ability of soil to hold water, preventing it from being drained.
artifical]
NPK.. produced by chemical manufacture contains ideal balance of main mineral ions needed for growth. come in form of granules, powders than can be spread dry or dissolved in water before being spayed on fields. ] eutrophication
why limited
ater crops grow in hood and have absorbed all minerals
some soils natrually low in chalk, limestone soils minerals are held onto rocks and not released. eg calcium carbonate prevents mineral ions being released into oil water.
crop rotatiton
leguminous plants have root nodules containing nitrogen fixing bacteria so due crib grown ub feud each season and one will be leguminous
artificial pesticide and bio control
-pest is something that decreases crop yield by damaging or destroying
-aritifical pesticide chemical or poison, eaten by pests, sprayed on plants by farmers, eaten by pests when they feed, killing them. easily washed away by rain
con: bioaccumulation, increased use pesticide resistance, many kill predators, and other insects that aren’t pests reduce bipdiversity affect food web
bio control:
predator of a pest too rod eg ladybird and aphid reduce pest number work well in polytunnesl and green house (easier co control ) but cane toads are exam-le can have no natural predator. and increase rapidly predate and outcompete
parasite of pest
companion plant basil for tomatoes. smell of crop change but could provide diff food for diff stage
bacterium produces toxins. farmers spray cop wit bacterium in liquid and pest it. good and no other affected.
long lasting, specie specific, can’t be resistant to predators
anaerobic respiration
C6H1206—->2c2H50H+2CO2
anaerobic yeast experiment
each beaker has teas[ppm off yeast/
beakers /the oil on top of all
one without sugar. one with cold. one with boiling water. warm water to rest. one with cling film.
mark level of foam top of all solutions on all beakers using chinagraph pencil. after ten min remark level of foam in braker and measure thickness of formed foam.
sugar provides yeast with glucose for anaerobic respiration so more produced. sealed with clingfilm sl
yeast uses
bread-fungus. yeast and sugar added to flow to form dough. respiration of yeast produce c02 form bubbles in dough making it rise life and fluffy.
soy sauce-fungus (yeast) cooked soy beans and roasted wheat are fermeneted using m9croganisms including yeast. filtered then pasteurised heated quick to high temp to kill microoganismsbefpre boiling.
sCp- FUNGUS. MIXED WITH CARBOHYDRATES and kept in warm conditions to encourage growth. fungus then separated and treated with flavourings before being dried.
beer- yeast. anaerobic respiration of yeast produces ethanol. basis of alcohol;. co3 gives it frothy consistency
yeast and yoghurt
cheese- bacteria bacteria added to warm milk producing curds and whey.curds are separated and dried to orm cheese. sometimes other bacteria added for flavour and colour
yoghurt-
bacteria.
first milk is pasteurised by heating quick to high temp for brief time. this kills bacteria that would turn it into whey and curd. heat also breaks down milks proteins a little which stops solid product from being formed
then lactobacillus is added ad feeds on lactose converting it to lactic acid.. lactic acid reacts with proteins in milk making them coagulate giving yoghurt its thicker texture. the acid also gives yoghurt its tangy flavour.
acetaldehyde is also produced which adds to flavour.
once yoghurt formed, cooled, to keep in perfect condition. yoghurt=healthy. contains all nutrients in milk yet easier to digest.
btw now ant other bacteria as contaminates and competes with lactobacillus for lactose and spots taste
fermentation
parts
process of sugars being broken down by enzymes of microorganisms in absence of 02.
fermenters grow bacteria and fungi in large amounts :
temp and ph monitor
outlet for products effect collection ensures process continous
stirring paddles. mixture agitated to prevent cells setting at bottom. mixed nutrients wit microorganisms . keep temp even and 02. circulates for respirtion
waste outlet-co2 is removed to ensure conditions remain anerobic
air in-provide aberoic conditions for respiration
cooling jacket removes excess heat to ensure temp remains optimum.
chemicals-buffer ph to ensure solutions remains at optimum. increase or decrease in ph may denature enzyme
nutrients-needed for growth and replace those already used eg glucose and nitrogen to synthesis proteins. must be sterile
micro-organisms efficnetyl added to ensure continuous
steam inlet aseptic precaution (makes Sur Eno other microganisms are added to fermenter which could affect growth of micronganims in cultureO) hot steam sterilises inside o ermenter
filter on air inlet stops microorganisms getting in fermenter
eutrophication explained
