Biology EOY Y8 t1 + t2

bio yr 8 end of yrs

Minerals

They keep the body functioning and healthy

Carbohydrates

Used to provide energy

Vitamins

Needed in small amounts to maintain health.

Fat (saturated, unsaturated)

To provide and store energy and insulate the body.

Fibres

To keep food moving through the gut. Helps keep the digestive system healthy.

Protein

Used for growth and repair

Water

Needed in all cells to help reactions happen. Needed in blood.

Food examples of minerals

Salt, liver, milk

Food examples of carbohydrates

Rice, potatoes, bread, cereal

Food examples of vitamins

Fruits, vegetables, dairy

Food examples of fat

Butter, olive oil

Food examples of fibres

Vegetables, bran

Food examples of proteins

Fish, meat, eggs

Food examples of water

Water, drinks, juice, fruit

Balanced Diet

Provides all the different kinds of nutrients, and the right amount of energy.

consequences of obesity (a bad diet)

Heart disease, cancer, joint pain, increased sweating, high blood pressure, diabetes, etc.

Vitamins and minerals

Prevents night blindness, and helps with chemical reactions, gums and skin. Needed for muscle and nerve action, and to make blood cells.

Vitamin A deficiency

night blindness

vitamin b1 defeciency

Beri beri

Vitamin b3 defeciency

Pellgra

Vitamin C deficiency

Scurvy

Vitamin D deficiency

Rickets

Positive test for Startch + Iodine Colour Change

Orange-brown to Blue-black

Positive test for Glucose + Benedict's Solution

Light blue to red

Positive test for Protien + buiret test

blue to purple

Positive test for Fat + ethanol

Clear/colourless to cloudy white

Food test (fat)

Step 1: Ethanol is added to a food sample in a test tube.

Step 2: Shake the test tube vigorously.

Step 3: Place on a test tube rack and observe for changes.

Food test (Biuret)

Step 1: Add a few drops of the biuret reagent in test tube with a food sample. Shake between every drop.

Step 2: Observe the solution on a test tube rack.

Food test (Carbohydrates/starch)

Step 1: Add drops of Iodine into the test tube with a food sample.

Step 2: Observe.

Food test (Glucose)

Step 1: Add 2cm³ of Benedict's solution into 2cm³ of the food sample.

Step 2: Heat up the test tube in water.

Step 3: Observe.

Food

Energy source for all living organisms; provides energy needed growth, movement, and maintaining body temperature.

potential energy

Stored energy.

Chemical energy

The potential energy stored in food.

Incisors

Flat biting surface. Used for cutting or shearing food into small chewable pieces. One root. 8 in an adult mouth.

Canines (Cuspids)

Sharp pointed biting surface. Used to grip and tear food. One root. 4 in an adult's mouth.

Pre-molars (bicuspids)

Smooth biting surface. Have two cusps. Used to chew and crush food. 2 or 3 roots. 8 in an adult's mouth.

Molars

Large biting surface. 4 cusps. Used to chew, crush, and grind food. 3 or 4 roots. 12 in an adult's mouth.

Enamel

The outer coat and hardest substance of the body.

Dentine

Yellow colour. Hard subtance under enamel.

Pulp Cavity

Contains blood vessels and nerves.

Decay

Not brushing away plaque.

Plaque

Made of saliva, food, and bacteria. Causes cavities.

The parts of the Digestive System in order.

Mouth, oesophagus (gullet), stomach, Small Intestines, large intestines, Anus.

Bile

breaks down fat for more surface area.

Enzyme

A protein that acts s a biological catalyst. Take large molecules and break it down into smaller ones but doesn't get used up in a reaction.

Substrate

Reactant which binds to the enzyme.

Active site

The part of an enzyme where the chemical reaction occurs. Specific shape for all substrates.

enzyme-substrate complex

The form an enzyme takes when the substrate binds to its active site.

Denatured

When the enzyme stops working due to being overheated.

optimal temperature

The temperature at which an enzyme works the fastest without being denatured,

Optimal pH

The pH at which an enzyme works the fastest and best.

Properties of Enzymes

Made of protein, specific by speeding up one reaction only, and works best with a small pH range.

Lock and Key theory

A substrate fits into its enzyme just like a key fits a lock.

lipase

enzyme that breaks down fat. Produced in pancreas

Amylase

breaks down starch. Produced in salivary glands, pancreas, and small intestine.

Protease

Enzyme that breaks down proteins. Produced in pancreas and small intestines.

Epaglotis

The trapdoor that leads between the lungs and the trachea.

Larynx

Voice box.

Ribs

surround the lungs for protection.

Respiration

The process that the body uses to release energy from digested food. NOT BREATHING.

Aerobic Resperation

Resperation using oxygen

Anaerobic Resperation

Releases less energy because glucose is not fully broken down and produces lactic acid.

Aerobic resperation equation

Glucose + oxygen --\> Carbon dioxide + water + energy

Limewater

Used to test for CO2. Turns cloudy when CO2 is present.

Resperation Energy uses

protein synthesis, muscle contraction, passing messages along nerves, growth, maintaining body temperature and active transport.

Aerobic Resperation Word Equation

C6H12O6 + 6 O2 --\> 6 CO2 + 6 H2O + ATP

Mitrochondria

The powerhouse of the cell. It is where Aerobic Resperation occurs.

Lungs

Organ where gas exchange occurs.

Trachea

Large tubes lined with cartilage. Allows for the passage of air from the mouth into the lungs.

Bronchi

Tubes that pass from the trachea. Allow for the passage of air into the bronchioles.

Bronchioles

Small tubes that branch off from the brochi. Allow for the passage of air into the alveoli.

Alveoli

Tiny air sacs where gas exchange occurs. Covered with tiny blood vessels.

Diaphragm

Sheet of muscle that sits beneath the lungs.

Gas Exchange

The process by which gases move between the lungs (alveoli) and blood. Oxygen is transferred into the blood and carbon dioxide moves out of the blood.

4 main adaptations of alvioli

Moist lining inside the alviolus, wall is 1 cm thick, millions of alveoli in lungs, and a large blood supply

Inhale

Breathing in. Low pressure in the lungs, higher pressure out the lungs.

Exhale

Breathing out. High pressure in the lungs, lower pressure out the lungs.

Stage 1 of breathing

The muscles between ribs contract. The ribcage goes up and out.

Stage 2 of breathing

The diaphragm contracts. It moves down.

Step 3 of breathing

The volume in chest increases.

Step 4 of breathing

Pressure in chest decreases. Moves the air into lungs.

Tar's effect on body

Irritates alveoli and is cancerous. Found in cigarettes.

Nicotine

Increases blood pressure, leads to heart disease, and is addictive. Found in cigarettes.

Carbon monoxide

Poisonous. Reduces blood cells, so less oxygen in body. Found in cigarettes.

Resperation

Releasing energy from food. Happens in all the cells of your body and in all living things.

Lactic acid

Poisonous and the cause of cramps in body.

Oxygen debt

The oxygen that needs to be taken into the body after exercise to get rid of lactic acid.

Anaerobic resperation word equation

Glucose --\> lactic acid + energy

Double circulatory system

During one complete circut of the body, blood passes through the heart twice.

Single System

Animals like fish's blood only passes through heart once.

Heart

Pumps blood at high pressures around the body. Made of cardiac muscle. Double pump.

Arteries

Carry blood away from the heart. Have thick muscular walls to cope with high pressure. Have elastic walls with no valve.

Capilaries

Where gas exchange occurs in the circulatory system Thin walls to allow substances to diffuse easily.

Veins

carry blood into the heart. Have thinner walls than arteries due to low pressure of blood. Have valves.