Bio OL Chapter 3 & 4
Bio OL Chapter 3 & 4
Bio OL Chapter 3 & 4
Chapter 3:
Movement Into & Out the Cell
Movement of molecules
I. Diffusion
If there is a region of high concentration and a region of low concentration we cansay that there is a
concentration gradient between the
regions.
o Brownian Motion
All particles move randomly at all
times. The energy for diffusion comes from the kinetic energy of this random movement of
molecules and ions.
Example:
A-In plant: Absorption of minerals from soil by root hair cell.
B-Animal: Absorption of glucose from the small intestine to blood stream.
II. Osmosis
What is osmosis?
Net movement of water molecules from area of
high concentration of water (dilute solution) to
area of low concentration of water (concentrated
solution) through partially permeable membrane.
• Osmosis is passive that doesn’t need energy
to take place.
• It takes place in both animal and plant cells
as both have cell membrane.
N.B.
Water potential: The ability of water molecules
to move from one place to another.
Water potential gradient: Presence in water potential of different media.
Plant Osmosis
Plant cell doesn’t burst as it has a cell wall that is elastic as it’s made of cellulose so it’s
stretched and never break.
Plasmolysis
Plasmolysis: It is the shrinking of cytoplasm of plant cell so
that cellmembrane tears away from cell wall
It is an irreversible condition because it damages the cell
membrane when it tears away from the cell wall. It is a
condition caused by the process of osmosis.
Features of plasmolysis:
– Sap vacuole shrinks.
– Cytoplasm is pulled away from cell wall.
– Cell membrane is seen
– There is a space between cell wall and cell
membrane that contains outersolution as water
– No change in cell wall.
Turgor pressure within cells, Water pressure acting against an inelastic cell wall needed to
support plant.
The differences between uptake of water and uptake of minerals by the root hair cells
- Uptake of water takes place by the process of osmosis which is a passive process while
uptake of minerals takes place by the process of active uptake which is an active
process.
- In uptake of water, the molecules of water move from regions of their higher
concentration (potential), while in uptake of minerals the molecules move from
regions of their lower concentrations to regions of their higher concentrations (against
their concentration gradient).
Remember that No active transport for water or gases
Carrier protein:
Protein found in cell membrane that forces particles against their
concentration gradient.
They’re specific (for each type of carrier has a specific precise
shape that can bind with specific particles).
Important questions:
Q1) Why respiration rate increases during uptake of minerals?
-Because active uptake needs energy that is released by respiration
Q2) Explain how root hair cell of pea plant absorb ions from soil with low nitrate
concentration?
-By active transport where molecules of ion is taken in the binding site of the carrier then
The carrier molecules rotate using energy to transfer the solute fromlower concentration area
to its higher concentration area
concentration gradient in this tube between the distilled water (high water potential) and the potato
cells (lower water potential)
This means more water molecules will move into the potato cells by osmosis, pushing the cell
membrane against the cell wall and so increasing the turgor pressure in the cells which makes them
turgid – the potato cylinders will feel hard.
The potato cylinder in the strongest sucrose concentration will have decreased its mass the most as
there is a greater concentration gradient in this tube between the potato cells (higher water potential)
and the sucrose solution (lower water potential).
This means more water molecules will move out of the potato cells by osmosis, making them flaccid
and decreasing the mass of the cylinder – the potato cylinders will feel floppy.
If looked at underneath the microscope, cells from this potato cylinder might be plasmolysed,
meaning the cell membrane has pulled away from the cell wall.
If there is a potato cylinder that has not increased or decreased in mass, it means there was no overall
net movement of water into or out of the potato cells.
This is because the solution that cylinder was in was the same concentration as the solution found in
the cytoplasm of the potato cells, so there was no concentration gradient.
Chapter 4:
Enzymes
Enzymes are biological catalyst made of proteins that speeds up the metabolic reactions
without being used and are released to cataylse more reactions.
Protein which is made from the genes from the DNA of the nucleus.
Biological as it is made and found in living cells.
Catalyst as it increases the rate of chemical reactions without being used up.
(chemically unchanged)
Function
Catabolic enzymes Anabolic enzymes
Break down large particles into small Build up small particles to form large
ones. ones.
1. Temperature:
• Each enzyme has its optimum temperature at which it
works better.
• Below the optimum, the activity of the enzyme is
lower.
• By heating the enzyme till the optimum, molecules of
enzymes gain more kinetic energy, more collision
between the particles, so faster reaction.
• If the enzyme is heated above the optimum, i.e.
increases more, molecules colloid and vibrates faster, as
enzymes are protein in nature, vibration destroys its
active site, reduces its activity and denatured.
• Denaturing is permanent, so the enzyme can no longer
catalyse the reaction.
2. pH Value:
• pH affects and denatures enzymes.
• Like optimum temperatures, enzymes also have an optimum pH.
4. Surface area:
Increasing surface area, more contact
between enzyme and substrate, so
faster rate of reaction.
Enzyme Investigations
Amylase is an enzyme that digests starch (a polysaccharide of glucose) into maltose (a
disaccharide of glucose). Starch can be tested for easily using iodine solution.
Investigating the Effect of Temperature on Amylase
Starch solution is heated to a set temperature
Iodine is added to wells of a spotting tile.
Amylase is added to the starch solution and mixed well
Label a test tube with the pH to be tested. Use the syringe to place 2cm3 of amylase in the
test tube. Add 1cm3 of buffer solution to the test tube using a syringe
Use another test tube to add 2cm3 of starch solution to the amylase and buffer solution,
start the stopwatch whilst mixing using a pipette. After 10 seconds, use a pipette to place one
drop of mixture on the first drop of iodine, which should turn blue black.
Wait another 10 seconds and place another drop of mixture on the second drop of iodine
Repeat every 10 seconds until iodine solution remains orange brown.
Repeat experiment at different pH values – the less time the iodine solution takes to remain
orange brown, the quicker all the starch has been digested and so the better the enzyme
works at that pH.