Biology Vocab

Pathogen

Any organism that causes disease.

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Toxins

Harmful molecules.

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Antigen

Molecules (proteins or polysaccharides) found on the surface ofcells used to identify them.

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Lysosome

An organelle that contains lysosomal enzymes.

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Antibodies

Proteins that bind antigens to form an antigen-antibody complex. Made up of two short polypeptide chains joined to two heavy chains.

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Digestion

The process through which large molecules in food are broken down into smaller ones.

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Polymers

Large complex molecules that are composed of long chains of monomers.

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Insoluble

Cannot be dissolved (therefore cannot be absorbed directly into the bloodstream)>

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Hydrolysed

Break down a compound by a chemical reaction with water.

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Oesophagus

The tube that takes food from the mouth to the stomach through peristalsis.

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Peristalsis

Waves of muscle contractions.

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Gastric Juice

Hydrochloric acid, pepsin and mucus. Produced in th stomach walls.

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Chyme

An acidic fluid made up of digested food.

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The stomach

A small, folded sac, with an entrance and exit contrrolled by sphincter muscles.

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Small intestine

Made up of duodenum and ileum. Chyme is moved through by peristalsis.

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Duodenum

Bile and pancreatic juice neutralises the acididty of the chyme and break it down into small molecules.

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Ileum

Small, soluble molecules such as glucose and water are absorbed through the villi.

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Large Intestine

Water, salts and minerals are absorbed. It has a folded wall. Bacteria that decompose undigested nutrients are found here.

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Rectum

Faeces are stored here and pass through sphincter muscles at the anus during defecation.

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Salivary Glands

Secrete saliva consisting of mucus, mineral salts and salivary amylase. This breaks down starch into maltose.

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Pancreas

Releases pancreatic juice into the duodenum through the pancreatic duct. Also contains sodium hydrogencarbonate to neutralise hydrochloric acid.

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Amylase

Salivary amylase produced in the salivary glands breaks down starch into maltose and works at pH7.

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Protease

pepsin produced in the stomach lining breaks down proteins into small polypeptides and works at pH1.5-2.

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Lipase

Pancreatic Lipase produced in the pancreas breaks down triglycerides into fatty acids and glycerol and works at pH7.

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Proteins

Large molecules formed of one or more polypeptides.

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Polypeptide

More then two amino acids joined together.

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Condensation

A reaction where two molecules are joined together and a molecule of water is released.

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Peptide Bond

A bond formed by condensation reaction between the carboxyl group of one amino acid and the amino group of another (the carbon and nitrogen).n

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Primary Structure

The sequence of amino acids in the protein.

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Secondary Structure

Polypeptides folded into an α-helix, held together by hydrogen bonds.

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Hydrogen bonds

Bonds which form between an 'N' or 'O' from one amino acid and a H from another.

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Tertiary Structure

The 3-D conformation of a protein, a result of protein folding. Stabilised by hydrogen bonds, hydrophobic interactions, ionic bonds and disulphide bridges formed between R-roups.

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Quaternary Structure

Two or more polypeptide chains associate to form a single protein.

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Prosthetic group

A non-polypepetide group strucuture, e.g haem group in haemoglobin.

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Enzyme

Biological catalysts. Usually spherical due to tight folding. Soluble.

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Transport Proteins

Contain hydrophilic and hydrophobic amino acids, causing them to fold and form a channel, then used to tranport ions and molecules.

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Structural Proteins

Physically strong. Consist of long polypeptide chains lying paralell with cross links in between. Include keratin and collagen.

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Biuret Test

for proteins. Add sodium hydroxide solution to make it alkaline, add copper (II) sulfate solution. Purple=Protein, if not, it will be blue.

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Catalyst

A substance that speeds up a reaction without being used up itself.

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Competitive Inhibitors

Molecules structurally similar to the substrate which bind to the active site of an inhibitor.

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Non-Competitive Inhibitors

Not similar to the substrate and will instead bind to the allosteric site of a enzyme and affect the bonds in its tertiary structure.

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Carbohydrates

Polymers made from monosaccharides.

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Maltose

Turned into glucose and glucose by maltase.

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Sucrose

Turned into glucose and fructose by sucrase.

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Lactose

Turned into glucose and glalactose by lactase.

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Lactose intolerance

A conditon caused by a lack of lactase. Milk can be treated with lactase to make it suitable.

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Starch

A polysaccharide made from two othe rpolysacchardies, amylose and amylopectin, both of which are long chains of α-glucose limked by glycosidic bond.

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Glycosidic bond

A bond formed between two monosaccharides by a condensation reaction.Forms a C-O-C bond.

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Benedict's Test (Reducing sugars).

Test for sugars, reducing and non-reducing. Add Benedict's solution and heat, if it turn brick red reducing sugars are present.

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Benedict's Test (Non-reducing sugars).

Boil with diulte hydrochloric acid and neutralise it with sodium hydrogen carbonate, then carry out the test again. If there is no red colour it is non-reducing.

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Test for starch

Add iodine dissolved in potassium iodide solution. If starch is present it will turn from browny-orange to blue-black.

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Biology Vocab

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