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Digestive System Flashcards

1
Q

Water in the human body

A

Main fluid compartment of:
- intracellular fluid (inside cell)
- extracellular fluid (outside cell)
- intersitial fluid (between cells)

Functions:
1. transport dissolved nutrients
2. remove waste from cells
3. lubricate tissues and joints
4. main component of essential body fluids
5. regulate body temperature (sweat)
6. eliminate waste (urine and sweat)

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2
Q

Minerals

A

Inorganic substances that enable chemical reactions and aid in tissue development, growth, and immunity
Ex. calcium, iron, magnesium, potassium, sodium

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3
Q

Vitamins

A

Organic substances that enable chemical reactions and aid in tisse development, growth, and immunity
Ex. A (carotene), B (thiamene), C (ascorbic acid), D, E

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4
Q

What is dissolved in the fluid of a cell?

A
  1. Inorganic molecules and ions
    - small and simple
    - water, phosphate, H, Na
  2. Organic molecules
    - macromolecules
    - made up of C and H (N, O, etc.)
    - called nutrients
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5
Q

Nutrients

A

Organic molecules used for energy, repair/building, regulating cell activity

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6
Q

The 4 Types of Macromolecules

A
  1. Carbohydrates
  2. Lipids (fats)
  3. Protein
  4. Nucleic acids
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7
Q

Essential nutrients

A

What the body cannot create, and must therefore be consumed in the diet (not nucleic acid)
Provide energy to maintain body’s metabolism (mostly carbohydrates and lipids)

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8
Q

Carbohydrates

A

Contain elements C, H2, O2
Provide short and long term energy storage
1. Simple sugars (mono- and di- saccharides)
2. Polysaccharides

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9
Q

Simple sugars

A
  1. Monosaccharides
    - 6 carbons long
    - GLUCOSE, FRUCTOSE, GALACTOSE
  2. Disaccharides
    - made of two monosaccharides
    - SUCROSE, MALTOSE, LACTOSE
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10
Q

Polysaccharides

A

Complex carbs
- many monosaccharides linked together
- long term energy storage (liver)
- STARCH (plants), CELLULOSE (pants), GLYCOGEN (animals)

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11
Q

Lipids

A

Fats are a type of lipid
Insoluble in water
Contain, C, H2, O2
BUTTER, LARD, OIL

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12
Q

Proteins

A

Assembled from small sub-units - amino acids
Amino acids are joined by peptide bonds
20 amino acids (8 essential, 12 non-essential)
Chains of amino acids are called polypeptides
Most enzymes and some hormones (e.g. insulin) are proteins
Build/repair, catalyze reactions (enzymes), fight infection (antibodies), messengers (hormones)

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13
Q

How do animals obtain food?

A

They are heterotrophs
1. Filter Feeders
2. Substrate feeders
3. Fluid Feeders
4. Bulk (Chunk) Feeders

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14
Q

Filter Feeders

A

Aquatic animals that filter food into their mouths and then filters it to smaller organisms to digest
Ex. tube worms, clams, whales, tube sponges

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15
Q

Substrate Feeders

A

Live on or in their food source, eating their way through it
Ex. caterpillars, earthworms

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16
Q

Fluid Feeders

A

Special mouthparts adapted for piercing and sucking
Some obtain nutrient rich fluids from plants
Ex. mosquitoes, ticks, spiders, hummingbird

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17
Q

Bulk (Chunk) Feeders

A

Ingest large pieces of food
Ex. animals, most vertibrates

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18
Q

Stages of food processing

A
  1. Ingestion
  2. Digestion
  3. Absorption
  4. Elimination (egestion)
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19
Q

Ingestion

A

The taking in or eating of food

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20
Q

Digestion

A

Breakdown of food by mechanical and chemical means into small molecules

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21
Q

Absorption

A

Occurs in the small intestine
Transportation of the products of digestion from the digestive system into the circulatory system, which distributes them to the rest of the body

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22
Q

Elimination (egestion)

A

The removal of undigested solid waste matter from the body

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23
Q

Types of Digestion

A
  1. Mechanical: physical breakdown of the food into smaller bits. Use of teeth
  2. Chemical: breakdown of nutrient molecules into smaller molecules. Use of enzymes
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24
Q

How long does it take for food to go through the digestive system?

A

24-36 hours

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25
Mouth (oral cavity)
Opening for food, equipped with teeth and tongue Food enters in a process called ingestion
26
Teeth
Arranged in the upper and lower jaws Initiate the physical breakdown of food Incisors - cut Bicuspids and canines - tearing and piercing Molars - grinding
27
Uvula
Hangs from the middle of the back edge of the soft palate Prevents food from entering the nose
28
Salivary Glands
A group of cell (tissue) simulated by the action of chewing Submandibular, parotid, and sublingual Manufacture and secrete saliva (mixture of water, mucous, and amylase)
29
Tongue
Muscular organ covered with tiny papillae that house the taste buds Moves food around for thorough chewing and mixing with saliva until it forms a bolus (partially digested food) Pushes bolus back into the pharynx
30
Bolus
Partially digested food
31
Pharynx
Throat region Dual purpose tract receives air and food
32
Epiglottis
Flap like tissue Covers the trachea to ensure food is passed to the esophagus
33
Esophagus
Long muscular tube Carries the bolus by action of two muscle layers (circular and longitudinal) located along its length Muscles contract creating a rhythmic wavelike motion called peristalsis, which pushes the bolus down into the stomach
34
Peristalsis
Wavelike motion created by the contraction and relaxation of circular and longitudinal muscles along the digestive tract
35
Stomach
Muscular J-shaped bag-like organ Interior lined with gastric glands Cardiac and pylonic sphincter - rings of muscle that control the flow of food entering and leaving the stomach 3 muscle layers arranged in circular, longitudinal and oblique patterns that work to mix up the contents of the stomach with gastric juices (enzymes, mucous, hydrochloric acid - acidic, kills bacteria) Chyme leaves the stomach
36
What controls the flow of food into and out of the stomach?
Cardiac and pylonic sphincter
37
Chyme
Partially digested food leaving the stomach
38
Pancreas
Glandular (gland) organ located deep in the abdomen Produces several digestive secretions - fat, protein and carbohydrate-digesting enzymes and a neutralizer (sodium bicarbonate) that are carried to the intestines via the pancreatic duct
39
Liver
Largest gland Produces bile (stored in the gall bladder) - emulsifying agent for digestion of fats
40
Emulsion
The fat is broken up into small particles
41
Small Intestine
Long muscular tube (6.2m long, 2.5cm wide) Composed of 3 segments: 1. Deodenum: shortest but widest 2. Jejunum: many folds 3. Ileum: longest Coated with thick mucus to protect from the acidic chyme Moves chyme by peristalsis Continues to chemically break down food from secretions by the pancreas and liver Absorbs nutrients into the blood through villi
42
Villi
Small fingure-like projections that absorb nutrients into the bloodstream Increase absorbative surface
43
Large Intestine (colon)
Large tube (1.5m long) Composed of the calcum, colon (ascending, transverse, descending), rectum (last segment), and anus Indigestible food matter (i.e. water, micronutrients, vitamin B, K produced by bacteria) remains after absorption It compacts into feces (living, dead bactera, cellulose, water)
44
Anus
Anal canal that starts at the bottom of the rectum and is the last portion of the large intestine Feces pass here in egestion, achieved by peristalsis of the rectum and relaxation of the anal sphincter muscles When rectum is full, internal sphincter relaxes, external sphincter awaits voluntary relaxation
45
Enzymes
Catalysts found in living things that speed up the rate of a reaction
46
Characteristics of enzymes
They are very specific to a substrate (molecule) Unchanged when reaction is over Do not cause the reaction Reusable Need specific conditions
47
How are macromolecules broken down?
Hydrolysis: the chemical reaction in which water breaks apart macromolecules into smaller molecules with the help of enzymes
48
Saliva
Location: salivary glands, oral cavity (37C) Enzyme: amylase Substrate: starch Products: maltose
49
Gastric Juice
Location: stomach (acidic) Enzyme: pepsin Substrate: proteins Product: smaller polypeptides
50
Bile Juice
Location: liver, small intestine (duodenum) (alkaline) Enzyme: bile Substrate: fats Product: smaller fat globules
51
Pancreatic Juices
Location: pancreas, small intestine (slightly basic) Enzyme: lipase Substrate: small fat Product: glycerol and fatty acids Enzyme: amylase Substrate: starch Product: smaller maltose Enzyme: chymotrypsin, carboxypeptidase, trypsin Substrate: small proteins Product: peptides
52
Intestinal Juice
Location: small intestine Enzyme: sucrase Substrate: sucrose Product: glucose and fructose Enzyme: maltase Substrate: maltose Product: glucose Enzyme: lactase Substrate: lactose Product: glucose and galactose Enzyme: peptidase, aminopeptidase, tripeptidase, trypsin Substrate: small proteins Product: amino acids
53
Kwashiorkor
Nutritional disorder caused by a lack of protein in the diet More common in third world countries Symptoms: slowed growth, diarrhea, permanent underdevelopment of the brain, distended abdomen
54
Anorexia nervosa
Fatal eating disorder characterized by the relentless pursuit of thinness
55
Bulimia
Eating disorder characterized by gorging and purging (forced vomiting)
56
Anemia
A deficiency (lack of something) in one's diet Ex. iron deficiency
57
Hiatus Hernia
Structural and inflammatory disorder that can be controlled by on'es diet Occurs when there is a gap between the esophagus and the opening of the diaphragm Symptoms: heartburn, pain
58
Ulcers
When the stomach lining is being eaten away by the acid in the stomach
59
Phenylketonuria (PKU)
Children that inherit that fatal metabolic disorder are missing an enzyme that is found in the lysosomes of cells
60
Tay-Sachs
Metabolic digestive disorder resulting from poisoning through the accumulation of completely digested food components Missing an important enzyme
61
Acute Appendicitis
Common inflammatory disorder caused by obstruction and characterized by abdominal pain and corrected by the removal of the appendix
62
Osteoporosis
Condition in which the bones become increasingly brittle (break) because of a loss of calcium
63
Ricketts
Dificiency disease that affects the bones of infants and children caused by a lack of Vitamin D and sunlight
64
Diabetes
When the body does not make enough insulin or can't use it as well as it should
65
Crohn's Disease
Inflammatory bowel disease causing swelling of the tissue in the digestive tract

Biology (15 decks)

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