B1 Key Concepts

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36 Terms

1

animal cells

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2

nucleas

contains genetic material

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3

cytoplasm

jelly like material, contains organelles, where chemical reactions happen

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4

cell membrane

controls what substances go in and out of the cell

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5

mitochondria

contains enzymes for respiration

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6

ribosomes

where protein synthesis takes place

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7

plant cells

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8

chloroplast

organelle that contains the green pigment chlorophyll, which absorbs light energy for photosynthesis

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9

cell wall

structure and protection for the plant, made from cellulose

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10

permanent vacuole

filled with cell sap to help keep the cell swollen

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11

Bacteria cell

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12

Chromosomal DNA

the DNA of bacterial cells is found loose in the cytoplasm

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13

Plasmid DNA

bacterial also have small, closed - circles of DNA called plasmids present in the cytoplasm

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14

Flagella

Bacteria can have one or more flagella, used for movement

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15

Cell Wall

same as plant cells but not made from cellulose

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16

why is a sperm cell adapted to its function

acrosome - contains enzymes so the sperm can penetrate the egg

haploid nucleas - contains the genetic material for fertilisation

mitochondria - to release energy needed to swim and fertilise an egg

tail - enables the sperm to swim

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17

why is an egg cell adapted to its function

cytoplasm - contains nutrients for the growth of the early embryo

haploid nucleus - contains genetic material for fertilisation

The cell membrane changes after fertilisation by a single sperm so that no more sperm can enter

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18

why is a ciliated epithelial cells adapted to its function

cilla on the surface beat to move fluids and particles up the trachea

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19

microscopes

  • light microscopes

  • electron microscopes - uses beams of electron instead of light, this allows for much higher magnification and resolution than light microscopes.

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20

Explain the mechanisms of enzymes action

The enzyme is lock the substate is the key. Just as a specific key fits into a specific lock, each enzyme is shaped to fit a specific substrate molecule.

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21

When does an enzyme denature

  • extremes of Ph

  • high temperature

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22

Core practical: Investigate the effect of Ph on enzyme activity

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23

rate calculation for enzyme activity

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24

Why are enzymes important in the synthesis and breakdown of biological molecules?

  • Enzymes are biological catalysts that speed up reactions in the body

  • They help build carbohydrates, proteins and lipid

  • They also help break down these molecules into smaller units

    • Carbohydrates into sugars

    • Proteins into amino acids

    • Lipids into fatty acids and glycerol

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25

Test for starch

  • reagent = iodine solution

  • positive result = turns blue - black if starch is present

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26

Test for reducing sugars

  • reagent = Benedict solution

  • method = heat the sample with Benedict solution

  • positive results - blue to brick red if reducing sugars are present

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27

test for proteins

  • reagent = biuret solution

  • positive results = turns purple if proteins are present

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28

test for fats (lipids)

  • reagent = ethanol and water

  • method = mix the sample with ethanol then add water

  • positive result = cloudy white emulsion forms if fats are present

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29

diffusion

movement of particles from high concentration to low concentration

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30

osmosis

high concentration to low concentration but through water

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31

active transport

low concentration to high concentration which requires energy

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32

Describe the method for the osmosis experiment using potato cylinders.

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33

What is the aim of the experiment investigating osmosis in potato cylinders?

  • To investigate the effect of sucrose solutions on the mass of potato cylinders.

  • To determine the concentration of the cell sap in potato cells.

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34

Variables in the osmosis experiment with potatoes?

  • Independent Variable: The concentration of sucrose solutions (0%, 20%, 30%, 40%, 60%, 80%, and 100%).

  • Dependent Variable: The change in mass of the potato cylinders.

  • Control Variable: each cylinder is left in the sucrose solution.

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35

Calculate percentage gain and loss of mass in osmosis

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36

Calorimetry

Used to measure the energy content of food

  • small samples of material are placed in the machine which burns them the energy given off when the material burns is measured

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