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Grade 11 bio > Digestive system > Flashcards

Digestive system Flashcards

1
Q

what nutrients do our body need

A

Carbohydrates
-Protein
-fats/lipids
-vitamins
-minerals
-water

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2
Q

what are the 4 processes? Describe

A
  • ingestion: taking in food
  • Digestion: breaking down food into simpler substances
  • absorption: digested food passes into the blood
  • Egestion: Elimination of waste/ undigested food
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3
Q

what is food made of

A
  • complex insoluble polymers
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4
Q

what is a monomer

A
  • soluble micro-molecules
  • simplest molecules are monosaccharides (eg. glucose, fructose, galactose)
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5
Q

what is a disaccharide

A
  • more complex carbohydrates made of 2 monomers (eg. maltose, sucrose, lactose)
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6
Q

what is a polysaccharide

A

composed of many monomers (eg. starch, glycogen, cellulose)

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7
Q

the methods to breakdown food

A
  • mechanical/ physical digestion (teeth, muscular contractions, bile)
  • chemical digestion (enzymes)
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8
Q

what is the alimentary canal

A

pathway which the food enters the body and solid wastes are expelled
1. oral cavity
2. pharynx
3. esophagus
4. stomach
5. small intestines
6. large intestine
7. anus

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9
Q

what are the 4 accessory organs

A
  • liver
  • pancreas
  • salivary glands
  • gall bladder
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10
Q

the physical process and purpose of oral cavity/mouth

A

Teeth break food into smaller pieces that
increases the surface area for digestion

Saliva creates a basic pH of about 8 &
moistens food allowing soluble chemicals to
dissolve.

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11
Q

What is the chemical process of the oral cavity?

A

salivary glands produce the enzyme amylase, which begins the breakdown of starch

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12
Q

What is BOLUS?

A

Once the Chewed food is mixed with saliva from 3 pairs of salivary glands it is called the BOLUS

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13
Q

What is Peristalsis

A

Controlled wave like muscle contractions that pushes food down even when you are upside down.

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14
Q

What happens in the stomach?

A

Food enters the stomach through a valve known as the CARDIAC SPHINCTER or lower esophageal sphincter

The stomach churns the food like a blender using
muscles called RUGAE

Food is liquefied (Mechanical Digestion) and now is known as CHYME

Food stays in the stomach for several hours

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15
Q

What is the importance of Sphincters?

A

Prevents acid from entering esophagu

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16
Q

What is the Physical processes of the stomach?

A

Food is liquefied and now is known as CHYME

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17
Q

What are the chemical processes of the stomach?

A

Gastric juice contains
Hydrochloric acid: kills bacteria
& mechanical digestion
Mucus: protects stomach lining

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18
Q

How is protein digested?

A

HCL activates pepsinogen —> pepsinogen turns into its active form (pepsin) —> Pepsin breaks proteins into small polypeptides.

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19
Q

where does final digestion and absorption occur?

A

Small intestine

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20
Q

What is the small intestine?

A

Coiled tube(convoluted) over 3 meters long. Coils and
folding plus villi give this 3m tube the surface area of a
500-600m long tube.

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21
Q

What are the 3 parts of the small intestine and their parts

A

Duodenum: chyme enters from
the stomach & gets bathed in enzymes

Jejunum: site of MOST absorption

Ileum: some absorption. Connects with Large intestine

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22
Q

Villi?

A

increases surface area due to its
fingerlike projections

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23
Q

what is each villi covered with?

A

microvilli

24
Q

what kind of enzymes does the small intestine produce?

A

enzymes that complete the
digestion of carbohydrates, proteins and fats.

25
Q

Where does absorption occur?

A

ABSORPTION occurs primarily in the Jejunum but also
the ileum.

26
Q

thin epithelium

A

The skin of each villus is 1 cell thick, this allows absorption to happen very fast

27
Q

What is the lacteal?

A

The lacteal absorbs fatty acids and glycerol.

28
Q

Good blood supply

A

The blood capillaries absorb simple sugars and amino acids.

29
Q

we have 7m of the small intestine, why doesn’t it move around?

A

The Mesentery keeps everything secure.

30
Q

What accessory organs secrete enzymes into the small intestine?

A

Liver, Pancreases , Gallbladder

31
Q

What are the 4 things the pancreas produces, and what are they?

A
  1. Digestive juices released through the pancreatic duct
  2. Enzymes that digest Carbohydrates, proteins, and fats
  3. Bicarbonate salts, to neutralize stomach acids
  4. insulin (not an enzyme) to metabolize sugars
32
Q

Where is the gall bladder found?

A

under the liver

33
Q

What is the purpose of the gall bladder?

A

Stores bile (breaks fats into smaller pieces) but does not produce it.
The gallbladder shares the a common duct with the pancreas.

34
Q

What is the purpose of the liver?

A

detoxifies poison (ex. Alcohol)
stores glycogen
breaks protein into urea
Produces bile salts
recycles hemoglobin from red blood cells
produce heat

35
Q

What is the large intestines consist of?

A

ascending, transverse, descending and semi colen

36
Q

what are the functions of the large intestines?

A

Absorb water, vitamins and minerals
Store waste
discard of waste through the anus

37
Q

In herbivores, what does the appendix help digest?

A

cellulose

38
Q

What is synthesis and digestion?

A

Synthesis (building molecules) l+l –> ll
Digestion )breaking down) ll—> l+l

39
Q

what is the purpose of enzymes?

A

All chemical reactions in living organisms require enzymes, which speed by reactions.

40
Q

Enzymes need to be the right shape for the job, and are specific to their helper. T or F

A

true

41
Q

What breaks down sucrose

A

sucrase

42
Q

What breaks down proteins

A

protease

43
Q

What breaks down lipids

A

lipase

44
Q

What builds DNA

A

DNA polymerase

45
Q

What is an enzyme?

A

helper protein molecule

46
Q

What is a substrate?

A

molecules that the enzymes work on

47
Q

What is a product?

A

What enzymes help produce from the reaction

48
Q

What is an active site

A

The part of enzyme that substrate molecule fits into

49
Q

What effects enzyme action?

A
  1. correct protein structure
    2.temp
  2. pH
50
Q

What happens to enzymes at the optimum temp?

A

The greatest number of collisions between enzymes and substrates occur.
Optimum temp is 35-40 degrees Celsius

51
Q

What happens to enzymes when you raise the temp?

A

denature proteins, they unfold and lose shape.

52
Q

What happens to enzymes when you lower the temp?

A

molecules move slower
fewer collisions between substrates and enzymes

53
Q

What happens to human enzymes when the pH changes?

A

it denatures

54
Q

What is the pH for human enzymes?

A

Depends on where in the body,
-pepsin (stomach) pH3
-Trypsin (Si) pH 8

55
Q

Where does digestion of starch (carbohydrates) begin and finish?

A

-starts in the salivary glands where the salivary amylase starts breaking down the carbohydrates into maltose
- then the pancreas introduces the pancreatic amylase into the mix while the chyme is making its way to the small intestine
- the pancreatic amylase breaks the rest on the carbohydrates into maltose
-finally in the small intestine the maltase breakdown the maltose into glucose

56
Q

Where does the digestion of proteins begin and start?

A
  • starts in the stomach mucosa where pepsin starts breaking down the proteins into peptides
  • next the pancreas adds trypsin to the chyme while it is moving toward the small intestine; the trypsin finishes breaking down the proteins into peptides in the small intestine
  • finally in the small intestine the peptidases breaks down the peptides into amino acids
57
Q

Where does the digestion of fats begin and end

A
  • the pancreas introduces lipase which then breaks down fats into fatty acids & glycerol in the small intestine

Grade 11 bio (16 decks)

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