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Bio 20 > Digestive system > Flashcards

Digestive system Flashcards

1
Q

what are the 7 main parts of the digestive system that food moves through

A

Mouth, Esophagus, Stomach, Small intestine, large intestine, rectum, anus

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2
Q

what’s the function of the mouth, what’s the pH and what types of digestion occur there

A

To chew and add saliva to help digest carbohydrates

pH: 7

Mechanical and chemical

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3
Q

what’s the function of the esophagus and what types of digestion occur there

A

to move food from mouth to stomach by a process called peristalsis

mechanical

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4
Q

what’s the function of the stomach, what’s the pH, and what types of digestion occur there

A

mixes food with HCL as well as an enzyme that digests proteins

pH: 2

mechanical and chemical

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5
Q

what’s the function of the small intestine, what’s the pH, and what types of digestion occur there

A

enzymes from liver and pancreas end up here. they help digest carbs, fat, and proteins. absorption of nutrients also occurs here.

pH:7

chemical and absorption

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6
Q

what’s the function of the large intestine and what types of digestion occur there

A

water, minerals and vitamins are removed from waste and absorbed into bloodstream

absorption

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7
Q

what’s the function of the rectum and what types of digestion occur there

A

solid waste is stored here

NA

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8
Q

what’s the function of the anus and what types of digestion occur there

A

solid waste exits the body here

NA

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9
Q

what is dehydration synthesis

A

removing water from molecules to turn into polymers

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10
Q

define hydrolysis

A

adding h2o to a large molecule to break it down into monomers

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11
Q

where is the OH located on starch and cellulose

A

starch - bottom
cellulose - top

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12
Q

what are the monomers for starch and cellulose called

A

starch: glucose a
cellulose: glucose b

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13
Q

what are the differences between function and digestion for starch and cellulose

A

starch:

function: energy storage in plants

digestion: easy for heterotrophs to digest

cellulose:

function: cell wall structure in plants

digestion: difficult for heterotrophs to digest

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14
Q

what are the components of lipids

A

fatty acids and glycerol

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15
Q

what are the differences between saturated and unsaturated fats

A

saturated: long straight chain, most animal fats, solid at room temp, hard to break down, contribute to cardiovascular diseases

unsaturated: plant and fish fats, liquid at room temp, easy to break down

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16
Q

what are the functions of lipids in the human body

A

energy storage, body insulation

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17
Q

what’s the description of a primary protein

A

the sequence of amino acids in a peptide chain (polypeptide)

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18
Q

what is the description of a secondary protein

A

hydrogen bonding between close amino acids to form either a helix or a beta pleated sheet

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19
Q

what’s the description of a tertiary protein

A

interactions with more distant amino acids cause the structure to further fold on itself

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20
Q

what’s the description of a quaternary protein

A

when more than one polypeptide chain bonds together

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21
Q

what is the breakdown of a protein from polymer to monomer

A

polypeptides -> peptides -> amino acids

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22
Q

what is the definition of an enzyme

A

a protein that speeds up or catalyses a chemical reaction

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23
Q

how does an enzyme speed up a chemical reaction

A

it lowers the activation energy required for that reaction

24
Q

define substrate

A

reactant which binds to enzyme

25
Q

define active site

A

enzyme’s catalytic site; substrate fits into the active site

26
Q

define product

A

end result of reaction

27
Q

what are the two enzyme models and which one is more accurate

A

lock and key model

induced fit model - more accurate

28
Q

what is the difference between the lock and key model and the induced fit model

A

lock and key - specific shape must fit into specific active site

induced fit - enzyme can slightly shift to cause a tighter fit

29
Q

what are the enzyme activators and define them

A

cofactors - binds with enzyme molecule
coenzymes - binds to enzyme near active site

30
Q

what are the enzyme inhibitors and define them

A

competitive - binds to active site preventing substrate from binding

non-competitive - behinds to a site other than active site (allosteric site) and changes the active site’s shape

31
Q

what does denaturing mean and under what conditions does this happen

A

when enzymes are heated or placed in an environment with the wrong pH or too much salt it will cause their shape to change permanently

32
Q

what is the break down of carbs from polymer to monomer

A

polysaccharide -> disaccharide -> monosaccharide

33
Q

what is the break down of lipids from polymer to monomer

A

fat globules -> fat droplets -> glycerol and fatty acids

34
Q

what is the break down of nucleic acids from polymer to monomer

A

nucleic acids -> nucleotide-> sugar, phosphate, and nitrogen base

35
Q

how does the stomach do physical digestion

A

churning

36
Q

what is gastric juice made up of

A

water, salts, HCL, mucous, and enzymes

37
Q

what protects the stomach lining from the HCL in the stomach

A

mucous

38
Q

what organ is affected by ulcers and how are they caused and how can they be cured

A

stomach

affected by bacteria known as helicobacter pylori

cured by anitbiotics

39
Q

what is absorbed in the stomach

A

water, salts, medicine, alcohol

40
Q

what is the function of the pancreas

A

release digestive enzymes into the small intestine

41
Q

what substances are released by the pancreas and what are their functions

A

trypsin and chymotrypsin - digest protein

pancreatic amylase - digest starch

lipase - digest lipids

bicarbonate - neutralize chyme coming from stomach

42
Q

what does the stomach digest and what does it release to do this

A

protein - pepsin

43
Q

what is the function of the liver

A

produce bile

44
Q

what does bile do and what is the term for this

A

bile contains bile salts that physically digest fat globules into smaller fat droplets - process called emulsification

45
Q

what does the gall bladder do

A

stores bile

46
Q

what increases the surface area of the small intestine and why does it do this

A

villi and microvilli- does this to maximize absorption

47
Q

where is the chyme mixed w bile and enzymes in the small intestine

A

duodenum

48
Q

what do bacteria in the large intestine do

A

produce vitamin B12, vitamin K, and amino acids

49
Q

where are bacteria present in digestive system

A

stomach, large intestine

50
Q

what is the role of HCL in stomach

A

kill bacteria, activates pepsin by lowering pH

51
Q

what are the 3 parts of small intestine

A

duodenum, jejunum, ileum

52
Q

where do each of the macromolecules get absorbed into

A

protein, carbs, nucleic acids -> bloodstream

lipids -> lymph vessels

53
Q

what is peristalsis, where does it occur, and how does it aid digestion

A

the movement of food through the digestive tracts

esophagus, small intestine, large intestine

causes physical digestion to occur

54
Q

what elements are a protein made up of

A

hydrogen, nitrogen, carbon, oxygen

55
Q

what elements are a carbohydrate made up of

A

carbon, hydrogen, oxygen

56
Q

what elements are a lipid made up of

A

carbon, hydrogen, oxygen

57
Q

what elements are a nucleic acid made up of

A

nitrogen, carbon, oxygen, hydrogen, phosphorus

Bio 20 (15 decks)

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