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48 Cards in this Set
- Front
- Back
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Define photosynthesis |
A fundamental process in whichplants manufacture carbohydrates from raw materials usingenergy from the light |
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Explain chlorophyll |
Chlorophyll traps light andconverts it to the chemical energy needed to allowWater and CO2 to form Carbohydrates and Oxygen |
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Give the word equation and the balanced equation forphotosynthesis |
6CO2 + 6H2O = C6H12O6 + 6O2 Carbon-dioxide + water = sugar + oxygen |
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Investigate the necessity for chlorophyll, light and carbon dioxidefor photosynthesis, using appropriate controls: |
Chlorophyll; Is required because it help absorbs the light required to be turned into chemical energy Carbon-dioxide; Needed to be converted into sugars such as glucose Light; Is important as it acts as the fuel to drive the reaction - Temperature - Oxygen levels |
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Describe the intake of carbon dioxide and water by plants |
Water; Plants absorb water into roots by osmosis. The absorbed water is transportedthrough the roots to the rest of the plant where it’s used for differentpurposes, such as for photosynthesis. Water is then transported up the “XylemTube”, to the roots to the leaves, whereit is then used for whatever it needs to be used for such as replacing water.
Carbon Dioxide; Leaves are adapted for photosynthesis by having a large surface area, and contain stomata (openings) to allow carbon dioxide into the leaf. |
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Identify and label the cuticle, cellular and tissue structure of adicotyledonous leaf, as seen in cross-section under the lightmicroscope: |
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Waxy cuticle |
Stops water from evaporating from the leaf |
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The Upper Epidermis |
Contains no chloroplasts, and protect the inner layers |
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Palisade Layer |
contains arranged cells that perform photosynthesis |
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Spongy Layer |
contains randomly spaced out cells that perform photosynthesis |
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Lower Epidermis |
contains the stoma (plural: stomata) which allow diffusion of gases |
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Guard Cells |
Cells protect the leaf by opening or closing the stoma and contain chloroplasts |
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The air space
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Allows diffusion and the gas to go to every cell, due to their connection |
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Xylem Vessels |
are large, thick walled structures which carry water |
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The Phloem tubes |
carries away sucrose and other substances and have smaller and thin-walled structures to allow exchange |
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State what is meant by the term balanced diet and describe abalanced diet and describe a balanced diet related to age, sex andactivity of an animal: |
A balanced diet is a dietwhich consists of all nutrients in thefood pyramid to suitable proportions. |
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Describe the effects of malnutrition in relation to starvation,coronary heart disease, constipation and obesity: |
Malnutrition: Condition where certain nutrients of a balanced diet are missing or taken in excess |
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Starvation |
Severe deficiency of energy, nutrient and vitamin intake. Leads to organ damage or even death |
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Coronary heartdisease |
Cholesterol clogs arteries, blocking proper blood flow. Leads to heart attack |
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Constipation |
Bowel movements restricted due to lack of fibre and water |
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Obesity |
A person is considered obese if their body weight is 20% above standard body weight. Causes Heart disease, strokes, and diabetes |
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List the different enzymes |
Amylase: Starch to Maltose Protease: Protein to amino acid Catalase: Hydrogen peroxide to water and oxygen Carbohydrases: Carbohydrates to glucose Lipases: Fat to glycerol and fatty acid |
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Importance of Carbohydrates (Function, Examples) |
Function: Give energy Examples: Starch (cereal, pasta, flour) and Sugars (Fruit and Vegetables) |
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Importance of Fats (Function, Examples) |
Function: Give energy and insulate the body Examples: Saturated (animal) Fat (butter, lard) and Polyunsaturated (Vegetable) Fat (Sunflower Oil) |
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Importance of Protiens (Function, Examples) |
Function: Growth and Repair Examples: Lean meat, fish, milk, soya-bean products |
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Importance of Vitamin C (Function, Examples, Deficiency symptoms) |
Function: Healthy skin, cell protection, absorption of iron Examples: Fruit and Vegetables Deficiency symptoms: Scurvy, pain in joints/ muscles, bleeding in gums and other places |
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Importance of Vitamin D (Function, Examples, Deficiency symptoms) |
Function: absorb calcium, which gives strong teeth and bones Examples: margarine, oily fish Deficiency symptoms: rickets which are soft, deformed bones |
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Importance of Fibre (Function, Examples, Deficiency symptoms) |
Function: Prevent constipation Examples: Any plant food as it contains cellulose and humans cannot digest cellulose Deficiency symptoms: Constipation |
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Importance of Calcium (Function, Examples, Deficiency symptoms) |
Function: Growth of bones and teeth, blood clotting Examples: Dairy products, milk, bread o Deficiency symptoms: No blood clotting, brittle bones and teeth |
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Importance of Water |
Function: To regulate the body, carry nutrients, detoxify the body |
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Define digestion |
The breakdown of large, insoluble molecules to small, soluble molecules, throughmechanical and chemical processes |
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Identify the main regions ofthe alimentary canal andassociated organs |
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Describe the functions of the regions of the alimentary canal |
Mouth: Where the food enters. Salivary Glands: These secrete amylase, which breaks down starch intomaltose, so the substance can more easily be digested. Esophagus & Stomach: After the food has been digested, it is now in around, small mass. It then travels down the esophagus and the stomach bya process called Peristalsis; Gastric juice in the stomach will then startdigesting the protein. Small intestines: After 1-2 hours a resulting thick liquid called chyme isproduced. The chyme enters the duodenum, and is mixed with digestiveenzymes in the pancreas. Eventually, this is passed down the smallintestines. Chyme is absorbed into blood when digested. Liver: The liver produces bile, which emulsifies (mixture of two or moreliquids) fats, to allow absorption. Bile is stored in the gallbladder where it isthen released to small intestine via bile duct. Pancreas: Pancreas makes pancreatic juice. This secretes importantenzymes for digestion such as amylase, pancreatic lipase, and forms ofproteases. Anus: Stored feces are eliminated from the body through the anus, via theprocess egestion. |
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Ingestion |
Ingestion: The taking in of substances through the mouth |
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Egestion |
Egestion: The passing out of food that has not been digested as feces through the anus |
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Absorption |
Absorption: The movement of digested food molecules though the walls of the small intestine into the blood or lymph |
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Assimilation |
Assimilation: The molecules from the food are used in cells around the body |
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Identify the functions of human teeth |
Enamel: Covers tooth crown. Enamel is VERY hard ,andprevents the tooth from decaying. Dentin: Located under the enamel, this looks quite similar to bone. Not ashard as enamel. Pulp: Found at centre of tooth, and contains blood vessels, nerves and softtissues which delivers nutrients to your tooth. |
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Identify the types of human teeth and describe their structure (Incisors, Canines, Pre-molars, and Molars) |
Incisors: • Sharp-edged, chisel shaped • Biting the food • At the front Canines: • More pointed than Incisors • Biting the food • Beside the incisors Premolars: • Large teeth • Chewing food • Beside the canines Molars: • Large teeth • Grinding food • Beside the premolars |
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State the causes of dental decay |
Tooth decay is caused by a combination of bacteria and food. A sticksubstance called plaque which contains bacteria is constantly being formed inyour teeth. When bacteria feed on the sugars you eat, it forms acids. Over a prolonged period of time, the acids starting destroying the tooth enamel,hence causing tooth decay |
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Describe the structure of large molecules made from smaller basicunits: |
• Simple sugars >> starch and glycogen • Amino acids >> proteins • Fatty acids and glycerol >> fats and oils. |
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Describe the test for starch |
- Add iodine solution into the food, if it turns blue/black, starch is present. - If itstays orange/yellow/brown, the colour of the iodine solution, it means no starch is present |
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Describe the test for Reducing sugars |
- Add Benedict’s solution to solution,and heat in a hot water bath. - Solution should turn from blue to green toyellow and finally to red if sugars are present. - If solution does not turn red, it means there is no sugar present. |
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Describe the test for Protein |
- Add Biuret reagent, then add sodium hydroxide to the solution and shake well. Then addpale blue copper sulphate solution. - If it turns purple then there is proteininside. - If it remains pale blue (the colour of the copper sulphate) it means that there is no protein present |
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Describe the test for Fats |
- Chop or grind a smallamount of food and put in a test tube -Add pure ethanol and shake - Add distilled water in another tube - Pour liquid of the food into the water, but not any solid - If solution turns a milky white, it means fat is present |
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State the significance of chemical digestion in the alimentary canalin producing small, soluble molecules which can be absorbed: |
Chemical digestion involves breaking down large, insoluble moleculesinto small, soluble ones Enzymes speed up the process, enzymes work efficiently at 370C and at a suitablepH Small, water soluble molecules of food is easily absorbed into the bloodcapillaries in the intestine. |
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Identify the small intestine as theregion for the absorption of digestedfood: |
Digested food is absorbed in the smallintestine |
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List the chemical elements |
Carbohydrates: Carbon, hydrogen (2), oxygen = CH2O 2. Fats: Carbon, hydrogen, oxygen 3. Proteins: Carbon, hydrogen, oxygen, nitrogen, sulphur |
