Studied by 2 people
Eukaryotic
Organisms with a nucleus and membrane-bound organelles in their cells, can be multicellular or unicellular.
Plants
Multicellular organisms that carry out photosynthesis, store energy as starch, and have cell walls made of cellulose.
Animals
Multicellular organisms without cell walls or chloroplasts, store energy as glycogen, and have nervous coordination.
Fungi
Multicellular or unicellular organisms with chitin cell walls, feed through saprotrophic nutrition, and store energy as glycogen.
Protoctists
Diverse single-celled or microscopic organisms with features of animal cells or plant cells, examples include Amoeba and Chlorella.
Prokaryotic
Unicellular organisms without a nucleus, found in bacteria, contain cell walls made of peptidoglycan, and lack membrane-bound organelles.
Pathogens
Microorganisms causing diseases, including fungi, bacteria, protoctista, and viruses, which reproduce in living cells of other organisms.
Virus
Non-living microscopic particles with a protein coat, containing DNA or RNA, and infecting various living organisms, e.g., HIV and Influenza.
Population
Group of organisms of the same species in the same place, while community includes all populations in an area, and habitat is where an organism lives.
Ecosystem
Interactions of biotic (living) and abiotic (non-living) factors in a community, varying in size, e.g., a garden pond or Antarctica.
Producers
Organisms that produce their own organic nutrients through sunlight energy
Primary Consumer
Organisms that feed on producers
Secondary Consumer
Organisms that feed on primary consumers
Tertiary, Quaternary, etc.
Apex predators or top carnivores in the food chain
Decomposers
Organisms that break down dead materials to recycle nutrients
Carbon Cycle
The process of carbon movement through photosynthesis, respiration, decomposition, and combustion
Bioaccumulation
Concentration of substances in organisms over time without breaking down
Biomagnification
Increase in toxic substance concentration through the food chain
Eutrophication
Excess nutrients entering water bodies causing algal blooms and oxygen depletion
Levels of Organization
Organelle, cell, tissue, organ, organ systems in multicellular organisms
Cell Structures
Nucleus, cytoplasm, cell membrane, cell wall, mitochondria, ribosomes, vacuole
Biological Molecules
Carbohydrates, proteins, and lipids containing carbon, hydrogen, and oxygen
Structure of Molecules
Carbohydrates from simple sugars, proteins from amino acids, lipids from fatty acids and glycerol
Food Tests
Detecting glucose, starch, protein, and fat in food samples using specific chemical tests
Enzymes
Proteins acting as biological catalysts to speed up metabolic reactions without being consumed.
Activation energy
The amount of energy required for a reaction to occur.
Active Site
The part of the enzyme that matches the shape of the substrate.
Denaturation
The process where an enzyme loses its shape and function due to high temperatures or extreme pH levels.
Optimum temperature
The temperature at which enzymes work at their maximum efficiency.
Enzyme-substrate complex
Formed when the substrate binds to the enzyme's active site.
Osmosis
The movement of water from a dilute to a concentrated solution across a partially permeable membrane.
Active Transport
The movement of particles from an area of lower concentration to an area of higher concentration using energy.
Concentration gradient
The difference in concentration of a substance between two areas.
Surface area to volume ratio
The ratio that affects the rate of diffusion in and out of cells.
pH
A measure of the acidity or alkalinity of a solution that can affect enzyme function.
Surface Area to Volume Ratio
The ratio between the surface area of a cell or structure and its volume, affecting the rate of substance movement across the surface.
Adaptations for Diffusion
Modifications in cells to increase surface area, facilitating processes like absorption, e.g., root hair cells in plants and cells lining the ileum in animals.
Diffusion Distance
The shorter the distance molecules travel, the faster transport occurs, seen in structures like blood capillaries and alveoli.
Temperature and Diffusion
Higher temperatures increase molecular movement, leading to faster diffusion rates.
Concentration Gradient
The difference in concentration across a membrane affects the speed of movement, influencing overall diffusion.
Osmosis Experiment
Investigating the effect of concentration on osmosis using potatoes and sucrose solutions.
Photosynthesis
The process in chloroplasts where light energy converts water and carbon dioxide into glucose, releasing oxygen.
Leaf Structure
The complex structure of leaves with specialized cells adapted for photosynthesis, including the palisade and spongy mesophyll.
Factors Affecting Photosynthesis
Temperature, light intensity, and carbon dioxide concentration influence the rate of photosynthesis.
Mineral Ions for Plants
Plants require mineral ions like magnesium for chlorophyll and nitrate for amino acids to support growth and functions.
Carbohydrates
Substances plants make for energy, containing carbon, hydrogen, and oxygen
Proteins
Contain nitrogen, essential for enzymes and amino acids
Mineral Ions
Essential for plant growth and photosynthesis, actively absorbed from soil
Minerals
Naturally occurring inorganic substances, vital for plant functions
Magnesium
Needed for chlorophyll, enzyme function, and nucleic acid production
Nitrate
Source of nitrogen for amino acids, enzymes, DNA, and hormones
Photosynthesis
Process where plants make glucose, requiring light, CO2, and chlorophyll
Starch Production
Demonstrates photosynthesis, starch presence in leaves
Balanced Diet
Includes carbohydrates, proteins, lipids, vitamins, minerals, water, and dietary fiber
Malnutrition
Results from an unbalanced diet, leading to health issues
Dietary Elements
Sources and functions of carbohydrates, proteins, lipids, vitamins, minerals, water, and fiber
Vitamins & Minerals
Functions, sources, and deficiencies of vitamin A, D, C, calcium, and iron
Energy Requirements
Vary with age, activity levels, pregnancy, and sex
Digestion
Breakdown of food into smaller molecules for absorption and energy provision
Alimentary Canal
The channel through which food flows in the body, starting at the mouth and ending at the anus.
Digestion
The process that occurs within the alimentary canal to break down food into smaller molecules for absorption.
Accessory Organs
Organs that produce substances like enzymes and bile needed for digestion but do not have food passing directly through them.
Peristalsis
Rhythmic contractions of circular and longitudinal muscles in the alimentary canal that move food along in a wave-like action.
Digestive Enzymes
Biological catalysts that break down large molecules into smaller ones for absorption.
Amylase
Enzyme that breaks down starch into maltose, produced in salivary glands, pancreas, and small intestine.
Proteases
Enzymes that break down proteins into amino acids, like pepsin in the stomach and trypsin in the pancreas and small intestine.
Lipases
Enzymes that break down lipids into glycerol and fatty acids, produced in the pancreas.
Bile
Alkaline substance produced by the liver, stored in the gallbladder, neutralizes stomach acid, and emulsifies lipids.
Villi
Finger-like projections in the small intestine that increase surface area for absorption, with adaptations like microvilli and a network of blood capillaries.
