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organisation overview

1. Organisation Principles

๐Ÿ”น What is organisation?
  • The body is made up of cells โ†’ tissues โ†’ organs โ†’ organ systems โ†’ whole organisms.

๐Ÿ”น Definitions:
  • Cell: Basic building block.

  • Tissue: Group of similar cells working together (e.g. muscle tissue).

  • Organ: Made of different tissues working together (e.g. heart).

  • Organ system: Group of organs working together (e.g. digestive system).


2. Digestive System

๐Ÿ”น Purpose:
  • Breaks down large insoluble molecules into small soluble molecules for absorption.

๐Ÿ”น Organs and Functions:

Organ

Function

Mouth

Mechanical digestion, salivary glands release amylase.

Oesophagus

Moves food to stomach.

Stomach

Churns food, produces hydrochloric acid, pepsin (protease).

Liver

Produces bile โ€“ emulsifies fats and neutralises acid.

Gall bladder

Stores bile.

Pancreas

Produces digestive enzymes (amylase, protease, lipase).

Small intestine

Absorbs nutrients, enzymes complete digestion.

Large intestine

Absorbs water, forms faeces.


3. Enzymes

๐Ÿ”น What are enzymes?
  • Biological catalysts โ€“ speed up reactions without being used up.

  • Made of proteins.

๐Ÿ”น How enzymes work:
  • Lock and key model โ€“ enzyme has a specific active site for a specific substrate.

๐Ÿ”น Enzyme Conditions:
  • Work best at optimum temperature and pH.

  • Too hot = enzyme denatures (active site changes shape).

  • Too acidic/alkaline = enzyme may also denature.

๐Ÿ”น Digestive Enzymes:

Enzyme

Where made

Substrate

Product

Amylase

Salivary glands, pancreas, small intestine

Starch

Sugars (maltose)

Protease

Stomach, pancreas, small intestine

Proteins

Amino acids

Lipase

Pancreas, small intestine

Lipids (fats)

Fatty acids + glycerol

๐Ÿ”น Bile:
  • Not an enzyme.

  • Emulsifies fats (breaks them into droplets) to increase surface area for lipase.

  • Neutralises stomach acid for enzymes in small intestine.


4. The Heart and Blood

๐Ÿ”น The Heart:
  • Double circulatory system:

    • Right side: pumps deoxygenated blood to lungs.

    • Left side: pumps oxygenated blood to body.

๐Ÿ”น Structure:
  • 4 chambers: right & left atria, right & left ventricles.

  • Valves prevent backflow.

  • Coronary arteries supply oxygen to the heart muscle.

๐Ÿ”น Pacemaker:
  • Natural pacemaker in right atrium controls heartbeat.

  • Artificial pacemakers are used if it fails.


5. Blood Vessels

Vessel

Features

Function

Arteries

Thick walls, small lumen, high pressure

Carry blood away from the heart.

Veins

Thin walls, large lumen, valves

Carry blood to the heart.

Capillaries

1 cell thick

Exchange of substances in tissues.


6. Blood Components

Component

Function

Red blood cells

Carry oxygen using haemoglobin. Biconcave, no nucleus.

White blood cells

Defend against infection. Can engulf pathogens or make antibodies.

Platelets

Help blood clot.

Plasma

Yellow liquid. Carries COโ‚‚, urea, hormones, glucose, etc.


7. Health and Disease

๐Ÿ”น Health:
  • State of physical and mental well-being.

  • Communicable = caused by pathogens (e.g. flu).

  • Non-communicable = not infectious (e.g. cancer, heart disease).

๐Ÿ”น Risk Factors:
  • Lifestyle (e.g. diet, smoking, alcohol, lack of exercise).

  • Environment (e.g. pollution).

  • Genetics.


8. Cancer

  • Caused by uncontrolled cell division.

  • Benign tumour: stays in one place, not cancerous.

  • Malignant tumour: spreads to other parts โ€“ cancer.

  • Risks: genetics, smoking, obesity, UV, viruses.


9. Plant Tissues and Organs

๐Ÿ”น Leaf Structure:

Tissue

Function

Epidermis

Protects, transparent so light gets in.

Palisade layer

Photosynthesis โ€“ lots of chloroplasts.

Spongy layer

Air spaces for gas exchange.

Xylem

Transports water and minerals.

Phloem

Transports sugars (translocation).

Stomata

Pores that allow COโ‚‚ in and Oโ‚‚ out. Controlled by guard cells.

๐Ÿ”น Transpiration:
  • Loss of water from leaves through stomata.

  • Pulled up through xylem.

  • Faster in: hot, dry, windy, bright conditions.

๐Ÿ”น Translocation:
  • Movement of sugars in phloem, to growing and storage areas.