Biology

Front 1

describe the structure of a monosaccharide

Back 1

A monosaccharide is 5 carbon atoms and an oxygen atom combining to form a ring

Front 2

Name three polysaccharides

Back 2

Three polysaccharides include starch, cellulose and glycogen

Front 3

Give one use of starch cellulose and glycogen

Back 3

Starch is used as the energy source in plant cells and as a food source for animals. Cellulose is used in plant cell walls.

Glycogen is used as the energy store in animal cells.

Front 4

Define the terms diet and balanced diet

Back 4

Diet is the quantity and quality of food eaten every day by an individual.

A balanced diet has the quantity and quality of food needed to maintain good health.

Front 5

Give three named examples of foods which can be eaten to obtain organic nutrients and inorganic nutrients

Back 5

Organic foods include chicken, bread and liver

Foods which contain inorganic nutrients include lettuce, liver and banana

Front 6

Describe a meal which includes all the nutrients necessary for good health

Back 6

Rice, red beans, steamed pumpkin or carrots, chicken and orange juice

Front 7

Define the terms physical digestion and chemical digestion

Back 7

Physical digestion is the mechanical breakdown of food into smaller pieces by the teeth. Chemical digestion is the breakdown of food by enzymes into soluble compounds.

Front 8

Describe giving examples the role of enzymes in digestion

Back 8

Enzymes speed up the breakdown of food molecules into their respective end products without being used up themselves.

Some examples are:

Amylase which breaks down starch into glucose;

Pepsin which breaks down proteins into polypeptides;

Lipase which converts lipids into fatty acids and glycerol.

Front 9

Describe the importance of the mouth stomach and duodenum in terms of digestion

Back 9

Physical digestion takes place in the mouth and food is moistened and lubricated. The conversion of starch to maltose begins here.

Acid contents in the stomach kill bacteria in food. Food is churned into chyme. In babies, curdling of the milk occurs. In adults, protein digestion begins in the stomach, as proteins are converted to polypeptides.

In the duodenum, the enzymes amylase, trypsin and lipase are secreted which break down starch to maltose, which is further broken down into glucose and fructose; polypeptides to amino acids, and lipids into fatty acids and glycerol respectively. Chemical digestion takes place in the duodenum.

Front 10

Describe the route taken by a bolus from the mouth to the anus

Back 10

Mouth ➡ oesophagus ➡ stomach ➡ duodenum ➡ ileum ➡ colon ➡ rectum ➡ anus

Front 11

What is the optimum pH of pepsin and trypsin

Back 11

Pepsin works best at a pH of 2.5

Trypsin works best at a pH of 8.0

Most enzymes in cells work best at a pH of 7.2

Front 12

State and briefly describe characteristics of living organism

Back 12

Growth, respiration, irritability, movement, nutrition, excretion, reproduction [G.R.I.M.N.E.R]

Front 13

Define the term species

Back 13

A species is a group of organisms that share physical characteristics and can breed together to produce fertile offspring

Front 14

What is the binomial system ?

Back 14

binomial system is a system of two part Latin names to precisely name and identify different species

Front 15

How do you decide whether something is living are nonliving?

Back 15

By making observations and comparing the characteristics of living organisms to the organism

Front 16

State one method of grouping organisms

Back 16

One method of grouping organisms is to observe them to find characteristics that they share such as colour, number of legs, wings, shape and size.

Front 17

Define the terms biotic factors and abiotic factors

Back 17

Biotic factors refer to all the influences that organisms in the community have on each other.

Abiotic factors are all the non-living features of an ecosystem that influence the organisms in the community.

Front 18

list of examples of biotic and abiotic factors

Back 18

Biotic factors - food, disease, predation, competition for food, living space with members of the same species and with other species

Abiotic factors - temperature, water, sunlight, humidity, wind, soil

Front 19

Define the term habitat

Back 19

The type of place where an organism lives

Front 20

what is an adaptation

Back 20

And adaptation is a special characteristic that an organism develops to help it obtain food and water, to move from place to place, to protect itself from predators, to find shelter or to reproduce

Front 21

Give an example of a plant that is adapted to suit its habitat

Back 21

A cactus is well adapted to dry conditions.

They have thick spongy stems that can store lots of water, thin spiky leaves to prevent water loss and deep grooves in their stems to allow them to expand and fill up with water whenever it rains.

Front 22

Define the terms population, community and niche

Back 22

A population is a group of organisms that belong to the same species living together in a habitat

A community refers to all species of organisms living together in a particular place

A niche refers to a particular position or role that an organism is suited to (including its trophic level and relationship with other organisms)

Front 23

What is a quadrat and what is it used for?

Back 23

A quadrant is a frame made of wire or wood that encloses a known area such as 0.25 m sq. or 1m sq.

It makes it easy to sample vegetation and sometimes animal life within a known area

Front 24

Give some examples of sampling methods

Back 24

Several sampling methods include:

- a quadrat

- a line transect

- a beating tray

- a pooter

- sweep nets

- pond nets or sieves

- pitfall traps

Front 25

What is the formula used to calculate an estimate of the population of in a habitat

Back 25

Front 26

List the assumptions that must be made when sampling with a quadrat and when using the mark - release - recapture technique

Back 26

Not sure *

Front 27

What are the physical features of soil

Back 27

water content,

water holding capacity,

organic and mineral matter,

air content,

pH,

salinity

Front 28

what is essential for the formation of nutrient cycles

Back 28

when decomposers are present in a food chain nutrient cycles can be formed