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Biology > B3 - Organisation and the Digestive System > Flashcards

B3 - Organisation and the Digestive System Flashcards

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1
Q

What is a tissue ?

A

A tissue is a group of cells with a simialr structure and fuction .

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2
Q

What is an organ ?

A

An organ is a group f tissues working togetehr for a specific funciton e.g the stomach .

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3
Q

What tissue does the stomach contain ?

A

The stomach contains muscular and glandular tissue (which releases enzymes ).

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4
Q

Organs are groupted together …

A

into organ sytems which work together to form organisms .

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5
Q

Food contains three main nutrients , what are they ?

A
  • Carbohydrates (starch
  • Protein
  • Lipids (fats)-
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6
Q

All three main nutrients are large molecules , what does this mean ?

A

They are too large to be absorbed into the bloodstream .

-So they have to be digested ..

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7
Q

What breaks down large moelcules ?

A
  • During digestion , ;arge food molecules are broken down into smaller ones by ENZYMES .
  • The small molecues can then be absorbed into the blood stream .
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8
Q

What is the first stage of digestion food ?

A
  1. Food is chewed in the mouth .

- Enzymes in the saliva begin to digest the starch into smaller sugar molecules .

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9
Q

What is the second stage of digestion food ?

A

2The food then passes down the oesohagus into the stomach .

-In the stomach , enzymes begin the digestion of protiens .

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10
Q

What does the stomach contain how does it aid digestion ?

A

-The stomach contains hydrochloric acid , which helps the enzymes to digest the proteins .

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11
Q

What is the third stage of digestion food ?

A
  • Food spends several hours in the stomach .
  • The churning aciton of the stomach msucles cntrsact turns the food into a fluid increasing the surface area for enzymes to digest .
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12
Q

What is the fourth stage of digestion food ?

A

The fluid now passes into the small intestine

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13
Q

What is the fifth stage of digestion food ?

A

-At this point , chemicals are released into the small intenstine from the liver and the pancreas .

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14
Q

What is the sixth stage of digestion food ?

A
  • The pancreas releases enzymes which continue the digestion of starch and protein .
  • They also start the digestion of lipids .
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15
Q

What is the seventh stage of digestion food ?

A

The liver releses bile which helps to speed up the digestion of lipids .
-Bile also neutralises the acid released form the stomach .

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16
Q

What is the eighth stage of digestion food ?

A

Fluid makes it way thorugh the rest of the small intenstine release ezymes to continue the digestion of proteins and lipids .

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17
Q

What is the ninth stage of digestion food ?

A

In the small intenstine , the small food molecules produced by digestion are then absorbed into the blood stream by diffusion or active transport .

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18
Q

What is the tenth stage of digestion food ?

A

Now the fluid makes it way through the large intenstines where water is absorbed into the blood strem .

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19
Q

What is the eleventh stage of digestion food ?

A

Finally faeces is released from the body .

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20
Q

Summary of wht the digestive system does .

A

In the digesitve systme , large food molecules are digested into smaller moelcules and then the products of digestion are then absorbed into the blood stream .

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21
Q

What are the products of digestion used for ?

A
  • Now the products of digestion are then usedby the body to build new carbohydrates , lipdis and portiens .
  • Some glucose produces , is used in respiration .
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22
Q

What is one adaptaation of the small intestine ?

A
  • Very long , length of 5m

- This provides a bery large surface area dfor asorption of the products of digesiton .

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23
Q

Give one adpatation of the viili .

A
  • Interior of small intenstine is covered in villi .
  • Villi massivley increase he surface areea for absorption of moelcues .
  • Surface of villi has microvilli , increase the surface area further .
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24
Q

Giev another adpatation of the villi .

A
  • Villi have a very good blood supply .
  • So this rapidly removes the products of digestion .
  • Thsi icnreases the concentration gradient .
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25
Give the last adaptation of the villi .
Villi also have a thin membrane , ensuring short diffusion path . ALL these features mean there is a rapid rate of diffusion .
26
Any molecues which cannot be absrbed by diffusion...
can be absorbed by active transport .
27
What are enzymes ?
``` Enzymes catalyse (speed up) chemical reactions . -Enzymes are large protein molecule swhich have a groove on their surface called the active site . ```
28
What is the active site ?
The active site is where the subtrate (molecule enzyme breaks down ) attaches to .
29
fiitting enzyme
1. Substrate fis into the enzyme active sight . | - The enzyme now breaks down the substrate into the products .
30
What happens if the enzyme does not fit ?
If the enzye does not fit into the active site . The enzyme cannot break down the substrate . ENZYMES ARE SPECIFIC to the substarte and must FIT PERFECTLY into the active site .
31
draw the lock and key theory .
.
32
Enzymes can also join small mollecules togteher .
.
33
What do enxymes contol
The metabolism-the sum of all the reactions in a cell or in the body .
34
Different metabloic reactions ;
-Builidng larger molecules from lots of smaller ones - builidng starch from glucose . Plants make glucose - this and nitrate ions make aminoa cid .
35
another metabolic reaction ;
changin one molecul e into another , chaging one ismple sugar into another glucose to fructose .
36
last metabolic reaction
breaking down large moelcules into smaller ones , dbreaking catbs proteins liipdis doen into smaller moelecules .
37
What are porteins broken down by , where are they found .
- Proteins are longn chains of chemiclas called amino cids . - they are broken down by proteases , found in stomach , pancreas and small intenstine . . - Protease enzymes convert protein into invididual amino acids which arethen absorbed into bloodstream . - then joined ogther in a different order to make human proteins .
38
Starch breaking donwn
-Starch is a carbohydrate . -when Starch is digested we produce simple suagrs . They are broken down by enxymes called carbohydrases , STARCH is broken down by amylase . AMYLASE found in saliva and pancreatic fluid . -Starch consists of a chain ofglucose moelcules .
39
Lipids breakindg down
-A lipid molecule consisgts of a moleucle of glycerol attached to three moelcules of fattya cids . Lipds digetsed by enzyme lipase . Producing glycerol and fatty acids . -Lipase found in pancreatic fluid and small intenstine . .
40
What does the digestion of lipids also include .
DIgstion of lipdis also invlovles bile . - Bile is mde in the liver and stored in the gall bladder . - blile helps to speed up the digestion of lipids by emusifying the fats but IS NOT an enzyme .
41
What does bile do ?
- Bile coneverts large lipdi droplets into smaller dorplets . - Bile emulsifies lipis - masiely incresing the surface area if lipid droplets . - this increases the rate of lipid breakdown by lipase . - Bile is also alkaline , allowing it to neutralise stomach acids , creating alkaline condition in the small intensitne , increasing rate of lipid digestion by lipase .
42
What is a carbohydrate ?
Carbohydrates provide us with the fuel that makes all of the other reactions of life possible . COntais chemical elemnt carbon , hydrogen and oxygen . -Made up of units of sugars .
43
MORE FAX ABOUT CARBOHDYRATES.
-sOME ONLYC ONTAIN ONE SUGAR UNTI LIKE GLUCOSE . -Some got two like sucrose , Tthese small carbohydrta euntisl referred to a smile sugars . -co.mples carbs like starch and cellulos made up of long chains bonded togtehr . Carb rich foods likebread poatoes and rice -broken down into lucose used in cellulr repsiration and metabloci reactions in cell also support material in plants carb cellulose is
44
What are lipids ?
Lipids are fats (solids and oils (liquids) - MOst efficent strore in your bod and important source of energy in diet , - made of carbon hydrogen oxygen - importnnt for hormoes and nervousy sytem .
45
MORE FAX ON LIPIDS .
-Lipids are made up of thee moelcues of fatty acids joined togetehr by glycerol . Glycerol always same but fty aicds vary .. -Lipid rich food is liek cheese butter .
46
What are proteins ?
-Proteins are used fo rbuilidng up the cells and tissues of your body as well as basis of enzymes . -Found in hai rna dnials and muscles . Made oc Carbon hdyrogen an oxygen . -R[Protein food - fish , pulses cheese
47
MORE FAX ON PROTEINS >?
- Mde up of logn chains of small units called aminoa cids - chains of amino acid senstive to ph and emp , if the so can be eaily broekn , if it los the shape and cannot fnction in anymore of cells IT HAS DENATURED .
48
RQP hazard .
Safety goggles msut be worn as chemicals in these tests are potentially hazradous .
49
What is stage one for FOOD TEST rqp ?
1.Take the food samplea ad mortar and pedtle . Grindwith motar and pestle , using distilled water , we want to make a paste .
50
What is stage two for FOOD TEST rqp ? | ONLY FOR SUGARS , STARCH AND PROTEIN
Tranfer the paste to a beaker and addd more distille water . Stir , so the chemicals in the food dissolve in the water . - Filter the solution to remove the suspended food particles . - Now test for chemicals present .
51
What is the test for starch ?
- Add 2 cm cubed of food solution in est tube . - Add a few drops of iodine solution which is an oragne colour .. - If starch is present , iodine turns blue-black . If no starch present , idoine solution stays orange .
52
What is the test for sugar ?
-Add 2 cm cubed of Benedict's solution , which is a blue colour . -Placce the test tube the contaninig our solution into a beeaker , -HALF fill the beaker with hot water from kettle . After five minutes colour change . -The color chane will give approx amount og f suagr present but cannot tell exact amout .
53
Colour changes for sugar test ;
green shows there is a small amount of sugar yellow shows there is more sugar present brick red colour shows ltos of sugar present
54
what do scinetists call these sugars
non redcugins sugars like sucrose .
55
What is the test for protein .
add two cm cubed food solution and two cm cubed biruet solution - a blue colour . If protiens present will go purple lilac colour .
56
Stage one for lipid test
-grind food with mortar and pestle , but don't filter solution when etsting for lipds . As lipid molecues can STICK to filtr paper .
57
Stage two
- Add two cm cubed food soluton into a test tue , add distilled water ew drops and few drops of ethanol . - Gently shake solution , if lipids present a white cloudy emulsion forms .
58
hazrd with lipid test .
Ethanol is highly flammable , so important naked falmes are not prersent .
59
Check enzyme sheet star one , what does it show ?
- As we increase the temperture , the activity of the enzyme increases (the reaction gets aster .) - This is because the enzyme and substarate are moving fasteer , so there are more collisions per second betwen substarte and active site .
60
Check enzyme sheet start two , what does it show ?
- At a certain temperature , the enzyme is workng at the fastest rate possible , that is called the OPTIMUM TEMPEATURE . - At this point , there is the maximum frequency of successful collisions beween the substrate and active site .
61
What is the optimum temperature for human enzymes ?
37 degrees , human body temperatrue .
62
Check enzyme sheet star three , what does it show ?
- As we uncrease the temperatrue , past the optimum , then the activity of the enzyme rapidly decrease to zero . - This is because high temperatrue causes the enzyme moelecule to vibrate and the shape of the acitve site changes . - Now the substrate no longer fits perfectl into the active site . The active site is denatur e. The enzyme can no longer catalyse the reaction .
63
Check enzyme sheet ph , what does optimum ph show .
The enzyme has an optimum Ph where the activity is maximum
64
What happens if we make the Ph more acidic or more alaline .
Then the activity drops to xero . | -As the active site deatures if the conditions are too acidic or too alakube .
65
every enzyme has a s[ecific optimum Ph it works best at .
..

Biology (25 decks)

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