Cell Structure Basics

Every living thing is made of cells - they're literally the smallest units of life that can reproduce on their own. Think of bacteria: each single cell is actually a complete organism that can divide and create new life!

There are two main types of cells you need to know. Eukaryotic cells (like plant and animal cells) have their genetic material locked away in a nucleus, whilst prokaryotic cells (like bacteria) have their DNA floating freely around the cell.

Animal cells contain a cell membrane, nucleus, cytoplasm, mitochondria, and ribosomes. Plant cells have all of these plus some extras: a cellulose cell wall for structure, a permanent vacuole for storage, and chloroplasts for photosynthesis. Bacterial cells are much simpler - they've got a cell membrane, cell wall, ribosomes, circular DNA strands, plasmids, and often flagella to help them swim about.

Quick tip: Remember that plant cells are basically animal cells with added extras for their plant-specific needs!

How Cell Parts Work

Each part of a cell has a specific job, just like different rooms in a house. The cell membrane acts like a bouncer, controlling what gets in and out of the cell. Your nucleus is the control centre containing all the genetic instructions.

The jelly-like cytoplasm is where most chemical reactions happen, whilst mitochondria are the powerhouses producing energy through respiration. Ribosomes are tiny protein factories churning out the proteins your cell needs.

Plant-specific organelles have their own roles too. The cell wall gives plants their rigid structure, the vacuole stores cell sap (a mix of water, sugars, and salts), and chloroplasts contain chlorophyll for capturing sunlight during photosynthesis.

Scientists classify life into different kingdoms: animals, plants, fungi, bacteria, and protists. Fungi (like mushrooms or yeast) are fascinating because they're saprotrophs - they secrete digestive enzymes onto their food, break it down externally, then absorb the nutrients.

Remember: Each organelle is perfectly designed for its specific function - there's no wasted space in a cell!

Using Microscopes

Microscopes are your gateway to the invisible world of cells. Light travels from the source, bounces off a mirror onto your specimen, then passes through the objective lens and eyepiece lens before reaching your eye. The lenses spread out light rays, making everything appear much larger.

Magnification tells you how many times bigger the image appears compared to the real object. You can calculate this using the formula: Magnification = Image Size ÷ Object Size. This is dead useful for working out actual sizes in your exams!

Resolution is equally important - it's the shortest distance between two points that can still be seen as separate entities. Think of it as image clarity rather than just size.

Understanding the scale of life is crucial. Atoms are about 0.1-0.5 nanometres, molecules around 1nm, viruses 100nm, bacteria 1 micrometre, and plant/animal cells 10-100 micrometres. Your naked eye can only see things down to about 100 micrometres - anything smaller needs a microscope!

Scale check: A human hair is about 100 micrometres wide - roughly the limit of what you can see without help!

Types of Microscopes

Light microscopes are the workhorses of school biology labs. They're relatively cheap, easy to use, and perfect for observing whole cells. However, they're limited by the wavelength of light, giving them a resolution of only 0.2 micrometres - anything smaller appears blurry.

Electron microscopes are the superstars of the microscopy world. They use electrons instead of light, achieving an incredible resolution of 0.1 nanometres. That makes them over 2000 times more effective than light microscopes! The downside? They're extremely expensive and difficult to operate.

Here's the practical difference: light microscopes let you see cells clearly, but electron microscopes reveal the intricate details of subcellular structures like individual organelles and their internal components.

The measurement conversions are essential to remember: nanometres → micrometres → millimetres → centimetres → kilometres (multiply or divide by 1000 each time). Light microscopes can see down to 500nm, whilst your naked eye stops at about 100μm.

Memory trick: Electron microscopes are like having superhuman vision - they reveal details that light microscopes simply can't show!

Cell Division and Mitosis

Cells don't just sit around doing nothing - they're constantly dividing for growth, repair, and reproduction. Mitosis is how your body creates identical copies of cells, whether you're growing taller or healing a cut.

The cell cycle has six key stages you need to master. Interphase is where cells spend most of their time, quietly copying their DNA. Prophase sees chromosomes becoming visible as the nuclear membrane disappears.

During Metaphase, chromosomes line up neatly in the cell's centre like soldiers on parade. Anaphase pulls the chromosome copies to opposite ends of the cell. Telophase wraps new nuclear membranes around each set of chromosomes.

Finally, Cytokinesis pinches the cell membrane until it splits completely, creating two identical daughter cells. Each new cell has exactly the same genetic information as the original - perfect copies ready to carry on the cycle!

Think of it like this: Mitosis is nature's photocopier, making exact duplicates whenever your body needs new cells!

Testing for Biological Molecules

Learning to identify biological molecules through food tests is a crucial practical skill. Start by preparing your food sample: crush it up, dissolve it in distilled water, stir thoroughly, then filter out any solid bits.

Benedict's test detects reducing sugars (a type of carbohydrate). Add 10 drops of Benedict's solution to 5cm³ of your sample, then heat it in a 75°C water bath for 5 minutes. If reducing sugars are present, the solution changes from blue to green, yellow, or brick red depending on concentration.

The iodine test identifies starch (another carbohydrate). Simply add a few drops of iodine solution to 5cm³ of your sample and give it a gentle shake. The solution starts browny-orange but turns blue-black if starch is present.

These tests are dead straightforward once you've practised them a few times. The key is following the method precisely and watching for the colour changes that indicate positive results.

Lab tip: Always prepare your food sample the same way for consistent, reliable results across all tests!

More Food Tests

The Biuret test identifies proteins in your samples. Mix 2cm³ of your sample with 2cm³ of Biuret solution, which initially turns everything blue. If proteins are lurking in your sample, the solution transforms to pink or purple - a dead giveaway!

Sudan III test hunts down lipids (fats and oils). Add 3 drops of Sudan III stain to 5cm³ of non-filtered food sample and shake it up. Lipids reveal themselves by forming a distinctive red layer floating on top of the solution.

These four tests - Benedict's, iodine, Biuret, and Sudan III - cover all the major biological molecules you'll encounter. Each test has its own specific colour changes, so memorising these is essential for your practical exams.

The beauty of these tests lies in their simplicity and reliability. Once you understand the principles behind each colour change, you can confidently identify what's in any food sample.

Exam gold: Learn the colour changes by heart - blue to brick red (Benedict's), brown to blue-black (iodine), blue to pink (Biuret), and red layer formation (Sudan III)!

Enzymes and Temperature Effects

Enzymes are biological catalysts made from proteins that speed up chemical reactions in living things. They work through active sites that are perfectly shaped to fit specific substrates - think of it like a lock and key mechanism.

Temperature dramatically affects enzyme activity. As temperature increases, enzymes work faster because molecules move around more energetically. However, there's a sweet spot called the optimum temperature (usually around 37°C for human enzymes) where they work most efficiently.

Push the temperature too high, and disaster strikes! The enzyme becomes denatured - the heat breaks the bonds holding the protein together, changing the active site's shape. Once denatured, the substrate can no longer fit properly, and the enzyme stops working permanently.

This temperature relationship creates a characteristic curve: activity increases steadily until the optimum temperature, then drops off sharply as enzymes denature. Understanding this pattern is crucial for explaining why our bodies maintain such precise temperatures.

Real-world connection: This is why you get a fever when you're ill - your body heats up to denature harmful enzymes in bacteria and viruses!