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bio 213 > chapter 41 > Flashcards

chapter 41 Flashcards

1
Q

what is a saprobe?

A

absorb nutrients from dead organic matter and can’t move

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2
Q

what are detritivores?

A

actively feed on dead stuff, bacteria, earthworms, can move

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3
Q

what are herbivores?

A

eats plants, cows, pandas

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4
Q

what are omnivores?

A

eats both meat and plants, humans

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5
Q

what are carnivores?

A

eats meat, wolves

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6
Q

what are fluid feeders?

A

feeds on fluid, mosquitoes

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7
Q

what are filter feeders?

A

aquatic organisms that filter water, clams mussels, sponges

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8
Q

what are opportunists?

A

will feed outside their category is necessary

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9
Q

what are the 3 nutritional needs for an adequate diet?

A

chemical energy (producing ATP), organic building blocks, essential nutrients

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10
Q

what are essential nutrients?

A

must be obtained as animals can’t make it, used for substrates for enzymes (coenzymes and cofactors for biosynthesis) consist of amino acids, fatty acids, vitamins, and minerals

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11
Q

how many esstienal amino acids are there?

A

20, 11 synthesized, 9 are esstienal

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12
Q

what proteins provide all the esstiential amino acids?

A

animal proteins (eggs, meat,cheese,soy), complete proteins

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13
Q

what are incomplete proteins?

A

deficient in one or more amino acids, plant proteins

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14
Q

what do vegettarians do to get a balanced diet?

A

mix different food together

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15
Q

what are fatty acids?

A

obtained from diet, needed to synthesize cellular compounds, found in seeds grains vegetables, defciencies are rare

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16
Q

what are vitamins?

A

organic molecules required in the diet in very small amounts

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17
Q

what are the two groups of vitamins?

A

water soluble and fat soluble

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18
Q

what is B1 (thiamine)?

A

pork, legumes, peanuts whole grains

beriberi (tingling, poor coordination, reduced heart function)

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19
Q

what is b2 (riboflavin)?

A

dairy products, meat,s enriched grains, vegetables

skin lesions

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20
Q

what is b3 (niacin)?

A

nuts, meats, grains

skin and gastrointestinal lesions, delusions, confusion

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21
Q

what is b5 (pantothenic acid)?

A

meats, dairy, grains, fruits, veggies

fatigue numbness, tingly

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22
Q

what is b6 (pyridoxine)?

A

meats, vegggies, grains

anemia, convulsions, irritability, twitching

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23
Q

what is b7 (biotin)?

A

legumes, veggies, meats

scaly skin, neuro-muscular disorders

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24
Q

what is b9 (folic acid)?

A

green veeggies, oranges, nuts, legumes, whole grains, anemia BIRTH DEFECTS

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25
Q

what is b12 (cobalamin)?

A

meats, eggs, dairy

anemia, numbness, loss of balance

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26
Q

what is vitamin A (reintol)?

A

dark green and orange veggies and fruits, dairy

blindness, skin disorders, impaired immunity

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27
Q

what is vitamin D ?

A

dairy product and egg yolk

bone deformities in children and bone softening in adults

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28
Q

what are minerals?

A

simple inorganic nutrients

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29
Q

what is malnutrition?

A

failure to obtain adequate nutrition, lacks one or more essential nutrients

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30
Q

scurvy is lack of?

A

vitamin c

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31
Q

anemia is lack of?

A

iron

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32
Q

phosphorus deficiency is found in?

A

herbivores

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33
Q

what is pernicious anemia?

A

inability to absrob b12

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34
Q

what is undernutrition?

A

caused by a diet that fails to provide enough chemical energy, found in eating disorders or disruption of food (drought, war, disaster)

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35
Q

what happens when an organism is undernourished?

A

it uses all of its stored fat and starts breaking down its own proteins

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36
Q

why do pregnant take folic acid?

A

it decreases chance of birth defects

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37
Q

what is ingestion?

A

the act of eating or feeding

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38
Q

what are the 4 stage of food processing?

A

ingestion, digestion, absorption and elimination

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39
Q

what is substrate feeding?

A

lives on food, caterpillars

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40
Q

what is bulk feeding?

A

animals that ingest large amounts of food, lions, snakes

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41
Q

what are incisors used for?

A

cutting chopping or gnawing

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42
Q

what are canines used for?

A

stabbing, gripping or ripping

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43
Q

what are molars used for?

A

shearing, crushing, or grinding

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44
Q

what is digestion?

A

breaking down food

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45
Q

why is SA:V ratio important for digestion?

A

the smaller the pieces, the easier it is for enzymes to digest it

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46
Q

what are gizzards?

A

birds grinding food with small stones

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47
Q

what is chemical digestion?

A

split food into molecules to pass through membranes

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48
Q

what is mechanical digestion?

A

mouth chewing

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49
Q

protease breaks down

A

amino acids

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50
Q

carbohydrase breaks down

A

carbs

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51
Q

peptidase breaks down

A

peptides

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52
Q

lipase breaks down

A

lipids

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53
Q

nuclease breaks down

A

nucleic acids

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54
Q

what is absorption?

A

uptake of nutrients by body cells

55
Q

what is elimination?

A

the passage of undigested material out of digestive system

56
Q

what is phagocytosis?

A

cell engulfs solid food

57
Q

what is pinocytosis?

A

cell engulfs liquid food

58
Q

why is extracelluar digestion needed?

A

allows animals to ingest larger pieces of food

59
Q

why is intracellular digestion needed?

A

so we don’t digest our own body

60
Q

what is the gastrovascular cavities?

A

connected to outside through single opening (poop and eat in same mouth)

61
Q

what is an alimentary canal?

A

complete tube, mouth and anus

62
Q

what are accessory glands?

A

secrete juices for digestion, salivary glands, pancreas, liver, gallbladder

63
Q

what is the peristalsis?

A

wave like contractions of smooth muscles

64
Q

what is the sphincters?

A

constricted area; regulates movement of food in different compartments (top of stomach to stop acid, bottom of stomach to regulate food)

65
Q

what is the role of teeth?

A

to make food easier to swallow but grinding

66
Q

what is the purpose of salivary glands?

A

to initiate chemical digestion and protect the oral cavity

67
Q

what is amylase?

A

hydrolyze starch and glycogen

68
Q

what is mucus?

A

made of water, salt, and cells, and glycoproteins

protects lining and lubes food

69
Q

what are lysozymes?

A

protects from bacteria

70
Q

the release of saliva is _____

A

a reflex

71
Q

what is the function of the tongue?

A

to shape food into a ball

72
Q

what is the trachea?

A

connects larynx to lungs

73
Q

what is the function of the epiglottis?

A

to keep food from going into trachea

74
Q

why do we cough?

A

food goes into the trachea

75
Q

what are peristaltic contractions?

A

help push food down

76
Q

what is the role of the stomach?

A

store food, begining digestion of proteins, located below diaphragm

77
Q

what does the stomach secrete and what is produced?

A

secretes gastric juices, and when mixed with food becomes chyme

78
Q

what are the 2 components of gastric juise?

A

HCl and pepsin

79
Q

what is the function of HCl?

A

disrupts cellular matrix of meat and plants

80
Q

what is pepsin (a protease)?

A

breaks down protein

81
Q

what is the pH of gastric juice?

A

low pH denatures proteins and kills of bacteria

82
Q

why do we need mucus in our stomach?

A

protects stomach acid

83
Q

gastric juices are produced by

A

parietal and chief cells

84
Q

what are chief cells?

A

secrete inactive pepsinogen

85
Q

what are parietal cells?

A

pumps hydrogen and chloride ions into stomach

86
Q

what causes gastric ulcers?

A

caused by bacteria hidden inside stomach folds, not exposed to stomach acid

87
Q

what is heartburn?

A

chyme up esophagus

88
Q

what happens in the small intestine?

A

enzymatic hydrolysis of macromolecules from food

89
Q

what is the duodenum?

A

first portion of small intestine, chyme from stomach mixes with digestive juices from pancreas, gallbladder, liver, and from the small intestine

90
Q

what does the pancreas produce?

A

bicarbonate (to neutralize the acidity of chyme and acts as a buffer
proteases (trypsin and chymotrypsin) in active forms and then activated in the lumen of the duodenum

91
Q

what is bile?

A

act as detergents that help digesting and absorption of lipids, made in the liver, and stared in the gallbladder

92
Q

what are detergents?

A

emulsifies, breaks down fats, keeps things separate so lipase can get to it

93
Q

what does bile have to do with red blood cells?

A

destroys nonfunctional red blood cells and leaves through the feces

94
Q

what does bile have to do with jaundice?

A

bile pigments accumulate in the skin in liver+blood disorders which causes yellowing of skin

95
Q

what are villi and microvilli?

A

small extensions in the small intestines

96
Q

what molecule uses passive transport?

A

fructose

97
Q

what molecules use active transpiort?

A

amino acids, peptides, vitamins

98
Q

what is cotransport?

A

more than 1 molecule gets transported, needs energy

99
Q

what is the purpose of the heptic portal vein?

A

carries nutrient rich blood from the capillaries of the villi to the liver than heart, allows the liver to regulate nutrient distribution and detoxification

100
Q

where is the cecum and what is its function?

A

fermentation of plant material

101
Q

what is the role of the appendix?

A

slight role in immunity

102
Q

what is the function of the rectum?

A

where feces is stored until they can be eliminated

103
Q

what is the function of role of the colon?

A

reabsorbs water to go into the kidneys

104
Q

why does diarrhea occur?

A

less water absorbed then normal

105
Q

why does constipation occur?

A

too much water gets absorbed, too hard to pass

106
Q

the inner sphincter is ______

A

involuntary

107
Q

the outer sphincter is ______

A

voluntary

108
Q

what is coprophagy?

A

eating of feces for nutrients

109
Q

what is allocoprophagy?

A

eating eating poop of the same species

110
Q

what is autocoprophagy?

A

eating your own poop

111
Q

what is dentition?

A

animal’s teeth, structural adaptation

112
Q

why do carnivores need an expandable stomach?

A

they need to eat as much as possible because they don’t know when their next meal will be

113
Q

why do herbivoes/onmivores need a longer digestive system?

A

because they need to digest plants for a longer time (cell walls)

114
Q

what are fermentation chambers?

A

mutualisitic bacteria that digest cellulose in specialized stomachs

115
Q

what are ruminants?

A

cud chewing animals (cow, deer, sheep)

116
Q

how does the endocrine system regulate digestion?

A

release and transport of hormones

117
Q

what is CCK?

A

hormone in small intestines that cause gallbladder to release bile

118
Q

what happens in humans when energy-rich molecules are not needed immediately?

A

it gets stroed in the liver and muscle cells as glycogen fat

119
Q

what is gluconeogensis?

A

pathway that forms glucose from amino acids in liver

120
Q

what happens if fewer calories than needed are ingested?

A

body burns through glycogen then muscle then fat

121
Q

what is glucose and why is it important?

A

its a major energy molecule thats used for carbon skeleton and biosynthesis

122
Q

where does glucose homeotstasis occur?

A

liver

123
Q

what do the islets of the pancreas do?

A

alpha cell-make glucagon

beta cells-make insulin

124
Q

what is diabetes caused by?

A

deficiency in insulin or lower response in target tissues

125
Q

what is diabetes?

A

cells cant take up glucose to meet metabolic demands

126
Q

describe type 1 diabetes

A

an autoimmune disease that youre born with, destroys B cells. insulin independent.

127
Q

describe type 2 diabetes

A

caused by overweightness and occurs after 40. insulin dependent

128
Q

what is ghrelin?

A

hormone that promotes hunger

129
Q

what is insulin and PYY?

A

hormone that suppress hunger

130
Q

what is leptin?

A

hormone that regulates body fat

131
Q

talk about purple bread

A

its digested 20% slower than reg bread

132
Q

whats one method of combating obesity?

A

taxing unhealthy foods while making healthier food cheaper

133
Q

how did dogs help with the discovery of the diabetes cure?

A

one had its pancreas taken out

bio 213 (19 decks)

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