B3- Principles of organisation and The digestive system
- Created by: liv.moz
- Created on: 18-04-22 17:21
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- B3- Principles of organisation
- Tissues and organs
- Tissue- group of cells with simialr structure and function.
- Organs- made up of tissues. 1 organ may contain several tissues.
- Organ systems- groups of organs that perform a particular function.
- Cells -> tissue -> organ -> organ system -> organism
- Muscular tissue- can contract to bring about movement.
- Glandular tissue- contains secretory cells e.g. hormones.
- Xylem and Phloem- carry water and dissolved minerals.
- Glandular tissue- contains secretory cells e.g. hormones.
- Digestive system
- Enzymes
- Long chains of amino acids in enzymes are folded to produce a molecule with a specific shape.
- This shape allows a molecule (SUBSTRATE) to fit into the enzyme.
- FACTORS that affect rate of reaction: temperature, pH, enzyme concentration, substance concentrationm surface area and pressure.
- All enzymes work best at only one particular temperature and pH.
- This is called the optimum.
- All enzymes work best at only one particular temperature and pH.
- FACTORS that affect rate of reaction: temperature, pH, enzyme concentration, substance concentrationm surface area and pressure.
- This shape allows a molecule (SUBSTRATE) to fit into the enzyme.
- Long chains of amino acids in enzymes are folded to produce a molecule with a specific shape.
- Organs
- Stomach- breaks down the food and turns it into liquid.
- Muscular stomach walls- Contracts and beats up the food. It can release acid.
- Small intestine
- Dissolves the fats by bile, breaks down molecules and absorbs.
- Bile helps it dissolve fats. Villi help absorbtion and enlarge surface area
- Dissolves the fats by bile, breaks down molecules and absorbs.
- Large intestine
- Drains out the remaining liquid and absorbs water. Turns it into stool.
- Oesophagus
- Carries down the food into the stomach by muscular contractions.
- Adaptations- nerves, muscualr contractions and its long tube. Peristalsis.
- Carries down the food into the stomach by muscular contractions.
- Mouth
- Breaks down food by using our teeth with saliva. Grinds food up.
- Adaptations: salivary glands, teeth, saliva and our jaw muscles to help break the food.
- Breaks down food by using our teeth with saliva. Grinds food up.
- Stomach- breaks down the food and turns it into liquid.
- Enzymes
- Enzymes
- The chemical reactions that take place in living cells happen at relatively low temperatures.
- The rate of these enzyme controlled reactions increases with an increase in temperature.
- Only true up to 40 degrees. After this the protein srtructure of the enzyme is affected and the shape of the active site is changed. The enzymes have been denatured.
- The rate of these enzyme controlled reactions increases with an increase in temperature.
- Carbohydrase
- Made by salivary glands, pancreas and small intestine.
- Substrate- starch.
- Product- glucose.
- Substrate- starch.
- Made by salivary glands, pancreas and small intestine.
- Amylase
- Made by salivary glands, pancreas and small intestine.
- Substrate- Carbohydrate
- Product- sugar molecules
- Substrate- Carbohydrate
- Made by salivary glands, pancreas and small intestine.
- Protease
- Made by stomach, pancreas and small intestine
- Substrate- protien. Product- amnio acids
- Made by stomach, pancreas and small intestine
- Lipase
- Made by the pancreas and small intestine.
- Substrate- Lipids. Product- Fatty acid and glycerol
- Made by the pancreas and small intestine.
- The chemical reactions that take place in living cells happen at relatively low temperatures.
- Tissues and organs
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