Year 9

Question 1

How and what are the classifications for living organisms?

Answer 1

KP Crisps , One Flaming Good Snack

Kingdom 
Phylum 
Class
Order 
Family 
Genus 
Species

Question 2

What are the five kingdoms?

Answer 2

Bacteria, Protocista, Plants, Animals, Fungi

Question 3

What is a human’s binomial name?

Answer 3

Homo sapiens

Question 4

Give an example of a mammal.

Answer 4

Human

Question 5

Give two examples of insects.

Answer 5

Housefly, mosquito.

Question 6

Describe the simple ultrastructure of a typical animal cell.

Answer 6

Nucleus, cytoplasm, cell membrane, mitochondria, ribosomes.

Question 7

Describe the functions of the animal cell organelles.

Answer 7

Nucleus- contains genetic material, controls the cell’s activities and is surrounded by its own membrane.

Cell membrane- outer surface of the cell that controls the substances that go in and out of the cell.

Cytoplasm- a jelly-like substance where most of the chemical reactions occur- controlled by the enzymes in it.

Mitochondria- tiny structures where respiration occurs.

Ribosomes- extremely small structures found in cytoplasm where protein synthesis occurs.

Question 8

What characteristics do living organisms share?

Answer 8

MRS GREN is a HOMO

Movement
Respiration
Sensitivity

Growth
Reproduction
Excretion
Nutrition

Homeostasis

Question 9

Describe the common features of animals.

Answer 9

Multicellular, no chloroplasts hence cannot photosynthesise, don’t have cell walls, most have nervous coordination, can usually move around, store carbohydrates in the form of glycogen.

Question 10

Name 5 specialised cells in animals.

Answer 10

Cone cells, red blood cells, white blood cells, fat cells, neurones.

Question 11

Give 3 examples of plants, including cereals abs herbaceous legumes.

Answer 11

Maize, peas, beans.

Question 12

What extra organelles do plant cells have than animal cells.

Answer 12

Chloroplasts, cell wall, vacuole.

Question 13

Describe the functions of the plant cell organelles.

Answer 13

Chloroplasts- contain chlorophyll (a green substance) which is used in photosynthesis.

Cell wall- a rigid structure made of cellulose, which surrounds the cell membrane. It supports the cell and strengthens it.

Vacuole- a large organelle that contains cell sap (a risk solution of sugars and salts). This helps to support the cell.

Question 14

Give two examples of specialised plant cells.

Answer 14

Root hair cell, palisade mesophyll cell.

Question 15

Describe the common features of plants.

Answer 15

Multicellular, contain chloroplasts and photosynthesise, have cell walls made of cellulose, store carbohydrates as sucrose or starch.

Question 16

Describe the levels of organisation within organisms.

Answer 16

Organelles make up a cell, similar cells are organised into tissues to carry out a particular function, tissues together make up an organ to perform a function, organs make up organ systems and each system does a different job, an organism is made up of several organ systems.

Question 17

Describe the common features of bacteria.

Answer 17

Single-called, microscopic, don’t have a nucleus, have a circular chromosome of DNA, some can photosynthesise, most feed off other organisms- both living and dead.

Question 18

Give two examples of bacterium and their function and shape.

Answer 18

Lactobacillus (bulgaricus) - to turn milk sour into yoghurt - rod shaped.

Pneumococcus - a pathogen which causes pneumonia disease - spherical in shape.

Question 19

What are pathogens and give examples from different kingdoms.

Answer 19

Pathogens are organisms that cause disease. They include some fungi, protoctists, bacteria and viruses.

• protoctist- plasmodium- causes malaria.
• bacterium- pneumococcus- causes pneumonia
• virus- influenza virus- causes flu and HIV.

Question 20

Describe the common features of fungi.

Answer 20

Some multicellular others single-celled, bodies usually organised into a mycelium made up of hyphae (thread-like structures which contain many nuclei), can’t photosynthesise, cell walls made of chitin, feed by saprotrophic nutrition (secrete digestive enzymes on to food material to dissolve the food so they can absorb the nutrients), can store carbohydrates as glycogen.

Question 21

Define secretion, digestion, diffusion and absorption.

Answer 21

Secretion- production and release of a useful substance by a gland or cell.

Digestion- the process that breaks down large complex molecules into smaller simpler molecules.

Diffusion- the net movement of particles from an area of higher concentration to an area of lower concentration.

Absorption- the stage at which small molecules are taken into the body.

Question 22

Define osmosis and active transport.

Answer 22

Osmosis- the net movement of water molecules across a partially permeable membrane from a region of higher water concentration to a region of lower water concentration.

Active transport- the movement of particles against a concentration gradient using energy released during respiration.

Question 23

State the three main factors that affect the movement of substances.

Answer 23

• surface area to volume ratio
• temperature
• concentration gradient

Question 24

What is a turgid cell?

Answer 24

When the cell us is plump and swollen due to high water content.

Question 25

What is the cause and role of turgid pressure?

Answer 25

It is when the contents of a turgid cell push against the cell wall and support the plant tissues.

Question 26

What happens to a plant cell when the is no water in the soil?

Answer 26

It begins to wilt as it loses water and turgor pressure becoming flaccid.

Question 27

What should a balanced diet include?

Answer 27

``` Appropriate proportions of: • carbohydrate • protein • lipid • vitamins • minerals • water • dietary fibre ```

Question 28

``` State the sources and functions of the following as components of the diet. • carbohydrate • protein • lipid (fats and oils) • vitamins A, C and D • mineral ions calcium and iron • water • dietary fibre ```

Answer 28

* carbohydrate- pasta- provides energy * protein- meat- growth and repair and energy in emergencies. * lipids- butter- provides and stores energy and provides insulation. * vitamin A- liver- improve vision, keep skin and hair healthy. * vitamin C- oranges (or your body when in sunlight)- prevention of scurvy. * vitamin D- eggs- for calcium absorption. * calcium mineral- milk- to make bones and teeth. * iron mineral- red meat- to make haemoglobin for healthy blood. * water- drink- every bodily function and to replace lost. * dietary fibre- wholemeal bread- to aid the movement of food through the gut.

Question 29

Who do energy requirements vary with age, activity levels and pregnancy?

Answer 29

Age- children need more energy to grow and as they are generally more active. Activity level- active people need more energy. Pregnancy- pregnant women need more energy as they have to provide the energy their babies need to develop.

Question 30

Describe the structure and functions of the alimentary canal.

Answer 30

* Mouth- teeth break food down mechanically, salivary glands produce amylase enzyme. * Oesophagus- muscular tube tags connects mouth and stomach. * Liver-where bile is produced. * Stomach- pummels food with muscular walls, produced protease enzyme (pepsin), produces HCl to kill bacteria and so pH2 is right for pepsin to work. * Gall bladder- where bile is stored. * Pancreas- produces protease, amylase and lipase enzymes to release into small intestine. * Small intestine- produces enzymes to complete digestion and absorbs nutrients into the body. * Large intestine- where excess water is absorbed. * Anus- where faeces leave the body.

Question 31

Describe the five main stages of digestion.

Answer 31

1. Ingestion- putting food or drink in the body. 2. Digestion- chemically or mechanically turning large, insoluble molecules into small, soluble molecules. 3. Absorption- moving molecules through the walls of the intestines into the blood. 4. Assimilation- when digested molecules are moved into and become part of body cells eg. when amino acids are assimilated they're used by cells to make cellular proteins. 5. Egestion- when useless substances form farces and are removed via the anus.

Question 32

Describe the structure of proteins.

Answer 32

Large insoluble molecules which cannot pass through the walls of the digestive system made up from smaller basic units of amino acids.

Question 33

What is the role of enzymes in metabolic reactions?

Answer 33

Biological catalysts.

Question 34

Describe how food is moved through the gut.

Answer 34

Food is moved through the gut by peristalsis which is when the muscular tissue down the alimentary canal is contracted to squeeze food along

Question 35

``` Describe the roles of the following digestive enzymes: • amylase • maltase • protease • lipase ```

Answer 35

Amylase converts starch into maltose. Maltase converts maltose into glucose. Protease converts proteins into amino acids. Lipases convert lipids into glycerol and fatty acids.

Question 36

Describe the production, role and use of bile.

Answer 36

* produced in liver * stored in gall bladder * released into small intestine * is alkaline so neutralises HCl in stomach which is a better pH for the enzymes in the small intestine. * emulsifies fats by breaking them down into tiny droplets for larger SA for enzymes to work on therefore speeding up digestion.

Question 37

Define respiration.

Answer 37

Respiration is the process of releasing energy from glucose, which happens constantly in every living cell.

Question 38

What is the difference between aerobic and anaerobic respiration?

Answer 38

Aerobic is when plenty of oxygen is available whereas anaerobic the only reactant is glucose.

Question 39

Give both equations for aerobic respiration.

Answer 39

Glucose + Oxygen ➡️ Carbon Dioxide + Water (+ Energy) C6H12O6 + 6O2 → 6CO2 + 6H2O

Question 40

Write the word equation for anaerobic respiration in plants and animals.

Answer 40

• in animals : Glucose ➡️ Lactic Acid (+ Energy) • in plants: Glucose ➡️ Ethanol + Carbon Dioxide (+ Energy)

Question 41

Why is only about 10% of energy transferred from one trophic level to the next?

Answer 41

* some parts aren't eaten eg. roots/bones * some parts are indigestible * most is lost as heat to surroundings

Question 42

What is transpiration?

Answer 42

When water evaporates from plants.