TUTORIAL 5

1. State 5 characteristics of mammalian respiratory surfaces that allow a maximum

possible rate of diffusion.

Thin permeable surface, moist inner surface, a huge combined surface area, rich blood
supply (each alveolus is sounded by capillaries), a capillary network relationship.

2. Describe how oxygen is transported in the blood.

Firstly, the oxygen enter body by mouth and nose and go to trachea and at alveolus
exchange gas happen between oxygen and carbo dioxide. When blood reaching at the
alveoli, red blood cell has lower partial pressure of oxygen than in the alveolus. So, the
oxygen will absorb into red blood cell and will join haemoglobin and oxyhaemoglobin
created. Then, the oxyhaemoglobin in red blood cell will travel to the body cell. The partial
pressure in body cell is low than in red blood cell, so the oxygen will absorb into the body
cell. So the oxygen is carried by haemoglobin in the blood.

3. Explain why a high haemoglobin concentration in the blood is necessary for people
living at high altitude.

This is because at high altitude the pressure of the oxygen is lower than at low attitude.
So, high haemoglobin concentration will help to increase the amount of oxygen that will
be carried. The higher the concentration of haemoglobin, the higher the amount of
oxygen that will be carried by haemoglobin.

4. With the aide of labelled diagrams, describe how stomata open and close
The open and close stomata is controlled by the guard cells. When the guard cells is
turgid the stomata will open. Its usually happen at morning or night. But, when the guard
cells become flaccid because lost water, the stomata will close. It usually happen the the
temperature is to high like in the afternoon.

5. Explain why the breast meat of pigeon is very dark whereas the breast meat of poultry
is usually white.

This is because more myoglobin present in the pigeon than poultry make the breast
meat of pigeon is more darker. Breast muscle is the part where the pigeon use to move
the wings. Because they use their wigs and breast for sustained activity which required
more energy and a lot of myoglobin that why the meat is more darker. While the poultry
usually can not fly so they rarely use their breast muscle so the myoglobin present is
lesser. Because the concentration of myoglobin in poultry is low so the breast meat of
poultry is usually white as example like chicken and turkey.