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Biology > Animal tissues, organs and organ systems > Flashcards

Animal tissues, organs and organ systems Flashcards

1
Q

What does the digestive system do?

A

Breaks down large insoluble molecules, that your body cannot absorb, into smaller, soluble molecules that can be absorbed and used in your cells

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2
Q

Order of the digestive system?

A 
mouth
esophagus
stomach
liver/gall bladder
pancreas
small intestine
large intestine
rectum
anus
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3
Q

What happens in the mouth?

A

chewing (physical digestion)

saliva contains amylase which breaks down starch

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4
Q

What happens in the stomach?

A

Churning (physical digestion)

Main place where enzymes break down the large insoluble food molecules into smaller particles

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5
Q

What is the pH in the stomach?

A

Low pH, very acidic

contains hydrochloric acid to kill the bateria

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6
Q

What happens in the liver/gall bladder?

A

Liver produces bile, which helps the digestion of lipids

The gall bladder stores the bile

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7
Q

What happens in the pancreas?

A

It is a gland that relases enzymes (protease, carbohydrase, lipase)

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8
Q

What happens in the small intestine?

A

Where the soluble food molecules are absorbed into the blood

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9
Q

What happens in the large intestine?

A

Absorbs water from undigested food

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10
Q

What happens in the rectum and anus?

A

Egestion

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11
Q

How is the digestive system adapted? (2)

A
  • Temperature is kept at 37 to allow enzymes to work as fast as possible
  • Body makes a variety of different chemicals that help keep conditions ideal for enzymes as different enzymes work in different pH levels
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12
Q

How is the stomach adapted? (3)

A
  • Secrets pepsin
  • Has hydrochloric acid to kill most of the bacteria in food
  • Produces mucus that coats the stomach walls to protect it from the acid
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13
Q

How is the small intestine adapted? (3)

A
  • One cell thick so that substances can pass through quickly
  • Many tiny villi to create a large surface area
  • Good blood supply to maintain concentration gradient
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14
Q

What are the two types of carbohydrates?

A
  1. Simple sugars that only contain 1/2 sugar units

2. Complex sugars that are long chains of simple sugars bonded together

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15
Q

What color are carbohydrates in Benedict solution?

A

blue

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16
Q

What color are carbohydrates in iodine solution?

A

blue/black

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17
Q

What are carbohydrates broken down into?

A

simple sugars

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18
Q

What are carbohydrate rich foods?

A

bread
potatoes
rice
pasta

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19
Q

What are lipids in relations to energy stores?

A

They are the most efficient energy store in your body and source of energy

20
Q

Where in the body are lipids important? (3)

A

Cell membrane, as hormones and in your nervous system

21
Q

What are lipids made up of?

A

3 molecules of fatty acids, joined to a molecule of glycerol

22
Q

What are lipids broken down into?

A

Fatty acid + glycerol

23
Q

What does bile do?

A

Breaks lipids into smaller molecules so it is easier for the lipids

24
Q

What is protein used for in the body?

A

Used to build up cells and tissues of your body and the basis of all enzymes

25
Q

What are protein rich foods?

A

meat
eggs
fish

26
Q

What are lipid rich?

A

fats (solid)

oils (liquid)

27
Q

What are proteins made of?

A

Long chains of amino acids

28
Q

How do enzymes work?

A

The substance of the reaction, to be catalysed, fits into the active site of the enzyme. Once it is in place, the enzyme, and the substrate bind together. The reaction the takes place rapidly and the products are released from the surface of the enzyme

29
Q

What do enzymes being specific mean?

A
  • They have an active site

- It will only fit with a substrate that has a matching shape

30
Q

What are enzymes made of?

A

Proteins. They are biological catalysts

31
Q
  1. What are the products of carbohydrates?
  2. What are the enzymes of carbohydrates?
  3. Where is the enzyme made?
  4. Where does the enzyme function in?
A
  1. Simple sugars/maltose
  2. Amylase
  3. Salivary glands/pancrease
  4. Mouth/Small intestine
32
Q
  1. What are the products of protein?
  2. What are the enzymes of protein?
  3. Where is the enzyme made?
  4. Where does the enzyme function in?
A
  1. Amino acids
  2. Pepsin, Trypsin
  3. Stomach, pancreas
  4. Stomach, small intestine
33
Q
  1. What are the products of lipids?
  2. What are the enzymes of lipids?
  3. Where is the enzyme made?
  4. Where does the enzyme function in?
A
  1. Glycerol, fatty acids
  2. Lipase
  3. Pancreas
  4. Small intestine
34
Q
  1. What are the products of maltose?
  2. What are the enzymes of maltose?
  3. Where is the enzyme made?
  4. Where does the enzyme function in?
A
  1. Glucose
  2. Maltase
  3. Small intestine
  4. Small intestine
35
Q
  1. What are the products of sucrose?
  2. What are the enzymes of sucrose?
  3. Where is the enzyme made?
  4. Where does the enzyme function in?
A
  1. Glucose, frutose
  2. Sucrase
  3. Small intestine
  4. Small intestine
36
Q
  1. What are the products of lactose?
  2. What are the enzymes of lactose?
  3. Where is the enzyme made?
  4. Where does the enzyme function in?
A
  1. Glucose, galactose
  2. Lactase
  3. Small intestine
  4. Small intestine
37
Q

Factors affecting enzyme action? (4)

A
  • temperature
  • concentration
  • surface area
  • pH
38
Q

How does temperature affect enzyme action?

A

If temperature is too high, structure of enzyme is affected. The long amino acid chains unravel, and the shape of the active site changes (enzyme is denatured) substrate won’t fit
Temp too low - frequency of collisions between enzyme and substrate is reduced because molecular movement decreases

39
Q

How does concentration affect enzyme action?

A

Higher the enzyme concentration the faster the reaction

40
Q

How does surface area affect enzyme action?

A

Rate of enzyme activity increased along with the surface area of a substrate

41
Q

How does pH affect enzyme action?

A

Changing the pH of a enzymes surrounding will change the shape of the active site, it becomes denatured, no longer complementary to substrate

42
Q

Test for starch?

A
  1. Place a few drops of the test solution / small piece of test food on a spotting tile
  2. Add 2/3 drops of iodine solution to the test material
    Positive : black/blue coloration
    Negative : doesn’t change colour
43
Q

Test for sugar?

A
  1. Using a pipette put 2-3ml of test solution into a test tube
  2. Add equal amount out of benedict reagent
  3. Make sure the test tube is no more than 1/3 full
  4. Heat in water bath
    Positive : changes colour
    Negative : doesn’t change colour
44
Q

Test for protein?

A
  1. Add 2/3ml of the test solution to a test tube
  2. Add 2/3ml of biuret solution
  3. Shake gently
  4. Use a controlled test
    Positive : mauve
    Negative : doesn’t change colour
45
Q

Test for fat?

A
  1. Add ethanol to the fat in a test tube
  2. Shake the test tube
  3. Pour into another test tube of water
    Positive : cloudly milky white emulsion is formed
    Negative : clear
46
Q

Explain how the small intestine are adapted for nutrient absorption.

A

There are millions of villi. The villi increase the surface area to volume ratio.

The wall of the villi are one cell thick, reducing the diffusion distance

A steep concentration gradient is maintained because the small intestines have a very rich blood supply

47
Q

What is the role of bile in digestion?

A

It is alkaline to neutralise hydrochloric acid from the stomach.

It also emulsifies fat: breaks down large lipid droplets into small lipid droplets which increases the surface area:volume ratio. This is to help lipase work faster.

The alkaline conditions and large surface area increase the rate of fat breakdown by lipase.

Biology (12 decks)

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