Digestive System

Question 1

What does amylase break down?

Answer 1

Carbohydrates

Question 2

What does protease break down?

Answer 2

Protein

Question 3

What does lipase break down?

Answer 3

Lipids

Question 4

What do carbs get broken down to?

Answer 4

simple sugars

Question 5

What do lipids get broken down into?

Answer 5

fatty acids and glycerol

Question 6

What do proteins get broken down to?

Answer 6

amino acids

Question 7

Where is amylase produced?

Answer 7

mouth (salivary) and small intestine (pancreatic and intestinal)

Question 8

Where is protease produced?

Answer 8

Stomach (gastric) and small intestine (pancreatic and intestinal)

Question 9

Where is lipase produced?

Answer 9

small intestine (pancreatic and intestinal)

Question 10

What is the function of enzymes?

Answer 10

Enzymes break down the starch, fats and proteins in food into smaller components to be absorbed into the blood.

Question 11

What are villi?

Answer 11

tiny, finger-like projections made up of cells that line the entire length of your small intestine

Question 12

What is the purpose of villi?

Answer 12

They increase the surface area of the small intestine.

Question 13

What is the function of villi?

Answer 13

They secret enzymes to break down food and absorb the nutrients and shuttle them into the bloodstream

Question 14

How are nutrients absorbed by the villi?

Answer 14

Monosaccharides and amino acids -> active transport
Vitamins -> diffusion
Fatty acids - absorbed by lacteal

Question 15

What are enzymes affected by?

Answer 15

pH and temperature

Question 16

What temperature do enzymes work best at?

Answer 16

37C. Lower they are inactive, higher they are denatured.

Question 17

What is bile?

Answer 17

A fluid produced in the liver, stored in the gall bladder, and released into the small intestine to aid digestion

Question 18

What is the function of bile?

Answer 18

1. It neutralises the stomach acid (as it is alkaline) before the food passes to the small intestine, as enzymes cannot work at stomach pH
2. It emulsifies fat (breaks it up) making it easier to digest

Question 19

What is the pH of the mouth?

Answer 19

6-7 weakly acidic

Question 20

What is the pH of the stomach?

Answer 20

1-3 strongly acidic

Question 21

What is the pH of the small intestine?

Answer 21

7-8 slightly alkaline

Question 22

What are the five essential nutrients?

Answer 22

Sugars
Fatty acids
Amino acids
Vitamins/minerals
Water

Question 23

What is an organic compound?

Answer 23

Found in living things
Contains carbon
Usually made with carbon, oxygen and hydrogen

Question 24

Describe carbon’s bonding-ness

Answer 24

Carbon atoms can form four bonds
Can bond covalently in single, double or triple bonds
Chemical energy is found in the bonds

Question 25

What is a carbohydrate?

Answer 25

Either monosaccharide (glucose) or disaccharide (sucrose) or polysaccharide (amylose)
They are a quick supply for the body’s metabolism

Question 26

What is a lipid?

Answer 26

• Insoluble in water
• Include steroids, waxes, fatty acids and triglycerides
• Fats are solid at room temperature
• Oils are liquid at room temperature
• Can be saturated or unsaturated

Question 27

What is the difference between a saturated and unsaturated fat?

Answer 27

Saturated fats – mostly found in animal tissues (meat, cheese, butter)
Unsaturated fats – plant foods (nuts, soybeans)
Unsaturated has a double carbon bond in it and two less hydrogens than saturated.

Question 28

What is a protein?

Answer 28

Comprised of one or more chains of amino acids
There are 20 amino acids
All contain carbon, hydrogen, oxygen and nitrogen
2 contain sodium

Question 29

What is a nucleic acid?

Answer 29

Contains C, H, O, N and P
RNA or DNA

Question 30

What is a monomer?

Answer 30

Repetitive units that form a larger compound

Question 31

What is a polymer?

Answer 31

Formed when monomers link together.