Structure and Functions in living organisms Flashcards
pass gcse (253 cards)
nucleus
controls the cells activity (by making proteins)
contains the chromosomes (strands of DNA which carry genes which code for a protein)
cell membrane
boundary between the cytoplasm and the cell’s surrounding.
controls what substances enter and exit the cell.
cytoplasm
jelly-like liquid where reactions occur
mitochondria
carries out aerobic respiration, which produces ATP
ribosomes
synthesize (assemble) proteins and amino acids
chloroplasts
contain chlorophyll, absorb light energy and use it to carry out chemical reactions of photosynthesis making biological molecules for plants.
cell wall
helps keep plants in a fixed shape
vacuole
filled with a water liquid called cell sap, stores dissolved sugars, mineral ions and other substances.
similarities of plants and animal cells
nucleus
cytoplasm
mitochondria
cell membrane
ribosomes
differences of plants and animal cells
plants only:
cell wall (cellulose)
vacuole
chloroplasts
what is the acronym of chemical molecules in carbs, lipids and protein
CHO CHO CHON
carbohydrate structure
large molecules made up of smaller basic units.
starch and glycogen from simple sugars (smallest unit of carbs).
complex carbs are made up of 1000s of simple sugars joined together.
lipid structure
large molecules made up of smaller basic units.
fatty acids and glycerol.
made of 3 fatty acids joined to a glycerol.
protein structure
large molecules made up of smaller basic units. made of many amino acids joined together.
20 different amino acids can be joined together in any order to create millions of different proteins.
the shape of a protein helps it carry out its job
why are starch and glycogen good storage molecules
less soluble as simple sugars so have less effect on osmosis
what uses starch and glycogen
plants store glucose as starch
animals and fungi store glucose as glycogen
practical - investigate food samples for the presence of glucose
glucose - benedicts test
1. add benedicts solution to a sample of food
2. place in water bath at 80’c for 5 mins
3. colour changes from blue -> brick red
functions of lipids
- thermal insulation
- electrical insulation (around nerve cells)
- buoyancy
- part of cell membranes
- energy storage (can be used in respn)
functions of proteins
- structural molecules
- controlling chemical reactions (enzymes are proteins)
- messenger molecules (hormones are proteins)
- combatting disease (antibodies are proteins)
- transport (haemoglobin and cell membrane proteins)
practical - investigate food samples for the presence of starch
starch - iodine test
1. add a few drops of orange iodine solution to the sample on a spotting tile
2. color changes from orange to blue/black
practical - investigate food samples for the presence of proteins
protein - buriets test
1. add 2cm water to a food sample and shake
2. add buriets solution
4. original colour -> pale purple
practical - investigate food samples for the presence of lipids
lipid - emulsion (ethanol)
1. food sample is placed in test tube
2. add a small volume of absolute ethanol and shake to dissolve any lipid in the alcohol
3. add equal volume of water
4. original colour -> cloudy white
what is an enzyme
a biological catalyst for metabolic reactions
how does temperature affect enzyme function
as temperature increases the enzyme and substates have more kinetic energy which means they move faster so have more successful collisions
once temperature has got to a certain point the temperature breaks the bonds that hold together the amino acids (which make the proteins) which changes the shape of the enzyme.
this is denaturing
once the enzyme has denatured the substrate can no longer fit in the active site (as it has lost its shape) meaning that the reaction will stop