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bio sac 1, 2 > digestive system > Flashcards

digestive system Flashcards

(56 cards)

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1
Q

four parts of digestion in almost all vertebrates

A

ingestion, digestion, absorption, egestion

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2
Q

ingestion

A

eating (mouth)

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3
Q

digestion

A

food breakdown chemically n physically (stomach n small intestines)

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4
Q

absorption

A

uptake into the bloodstream (whole tract)

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5
Q

egestion

A

food not absorbed passed as faeces (large intestine n anus)

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6
Q

3 features of carbs

A
  • immediate energy source
  • glucose is broken down into ATP (cellular respiration)
  • animals store carbs as glycogen
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7
Q

one feature of fats

A

lipids are used to make cell membranes, hormones, vitamins

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8
Q

3 features of amino acids

A
  • building blocks of proteins
  • 9 essential a.a. must be present in an animal’s diet as they cannot be made
  • cant be stored & must be eaten regularly
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9
Q

2 features of vitamins n minerals

A
  • required in small amounts
  • important for making some enzymes, vitamins, minerals and structural components (bones)

calcium, phosphorus, magnesium, iron, sodium, iodine

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10
Q

7 food groups of large chemicals

A

fats, proteins, minerals, water, fibre, vitamins, carbs

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11
Q

what are carbs made of?

A

long chains of identical small sugar molecules, used to make energy

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12
Q

physical digestion

A

shape of food has to be changed to fit through the small diameter of the digestive system

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13
Q

chemical digestion

A

useful chemicals can be released and dissolved in the blood, works by breaking down chemical bonds

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14
Q

2 features of solubility

A
  • can dissolve in blood
  • can transport around body
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15
Q

2 features of the digestrive tract

A
  • 9m tube with openings at each end
  • extremely folded, passes through organs
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16
Q

physical digestion in the mouth

A
  • mechanical act of chewing food
  • 4 types of teeth: incisor, canine, premolar, molar
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17
Q

2 jobs of saliva

A
  • softens the food, allow the digested food to be rolled into a ball before swallowing
  • contains an enzyme (chemical)
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18
Q

what tissue produces the sticky liquid in the mouth?

A

salivary glands produce saliva

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19
Q

3 features of enzymes

A
  • act to speed up chemical reactions
  • produced from glandular tissue all over the body
  • very specific, can only speed up certain reactions
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20
Q

describe the process where an enzyme speeds up/catalyse a reaction

A

attach to the chemicals that are reacting, will only be able to work if the shape of the chemicals match the shape of the active site

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21
Q

true or false: different enzymes work best in different conditions

A

true

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22
Q

what happens if the condition is wrong for an enzyme to work?

A
  • active site changes shape
  • no longer fit with reacting particles of chemical reaction
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23
Q

amylase works best under what pH conditions?

Study These Flashcards
A

pH>7 (alkaline)

24
Q

what are carbohydrates made up of

Study These Flashcards
A

chains of identical sugar molecules

25
amylase
* break chemical bonds between individual sugar molecules * breaks down starch into maltose then broken down to glucose
26
what are proteins made up of
chains of over 20 different kinds of amino acids
27
proteases
breaks proteins into peptides, then further broken into amino acids by peptidase | peptides - small chains of amino acids
28
what are fats/lipids made up of
molecule of glycerol phosphate attached to 3 fatty acid molecules
29
lipases
enzymes that digest lipids into fatty acids + glycerol phosphate
30
how is food passed down through the mouth?
* either the trachea (windpipe) * or gullet/oesophagus * flap called epiglottis controls it
31
what happens if food accidentally got into the trachea?
choke and try to cough it back out
32
how do we swallow?
peristalsis - after the ball of food has passed through the top of the gullet, forced downwards by waves of muscular contraction
33
peristalsis
* unidirectional muscular squeezing of the oesophagus
34
sphincter muscle
* finishes the swallowing process with it relaxing and the food passes into the stomach * shuts off both entry n exit points of stomach, hold food inside it
35
4 features of the stomach
* food enters from the gullet, sphincter contracts behind it * muscle tissue * glandular tissue - makes HCl, mucus, protease enzyme * digested food leaves through the bottom | hcl: hydrochloric acid
36
functions of hcl in stomach
* attacks any microbes (bacteria) that may have been swallowed accientally when the food was eaten * provides the perfect conditions for protease enzymes (eg. pepsin) | proteases work best under acidic conditions (pH<7)
37
muscular tissue in stomach
can contract n relax, physically grinds the food inside it | physical digestion in stomach
38
mucus in stomach
protect the stomach lining from the acid - if no mucus, hcl would digest the tissue that made it
39
gastric juice
hcl, mucus, food and enzyme solution
40
chemical digestion in stomach
protease enzyme breaks down protein into amino acids
41
hcl acid in stomach
* denatures proteins bc of acidity * activate pepsin (inactive into active form) to break fown proteins into peptides * kills harmful bacteria, preventing infections
42
bile
* made in the liver * yellow/green liquid * naturally alkaline (pH>7)
43
neutralisation in small intestine
* when bile n gastric juices meet * essential for lipase to function properly, active site is only effective in conditions above pH7 | pH>7 + pH<7 = neutralisation
44
what does mucus and bile do in the small intestine?
these two substances stop the danger of the small intestinal lining being digested by acidic gastric juices
45
influential organs in fat digestion
liver, gall bladder, small intestines, pancreas
46
how is fat digested?
1. liver produces bile 2. bile relased from gall bladder, passes through bile duct 3. bile and the fat (within the gastric juice) meet within the small intestine: bile emulsifies the fat | emulsification - fat is physically broken down into smaller pieces
47
what is the physical digestion of fat for?
greater surface area so that the enzyme lipase can attack the fat
48
what enzymes do the pancreas and small intestine release
proteases, lipases
49
advantage of the small intestine being a narrow tube
tight tube, food is forced against the sides of the tube and mixea directly with the enzymes, that r produced in the lining, ensuring that there is efficient digestion before the food passes the organ
50
site of absorption of useful molecules
small intestine
51
where do the usseful molecules go after being absorbed
pass through the small intestinal lining, enter the blood stream, end up at body cells
52
how does the body keep up with the high demand of chemicals?
villi n microvilli, increases the total s.a. in a small space; highly folded, increases the number of places where small soluble food molecules can pass thru and enter the bloodstream
53
function of large intestine/colon
retain water from the food to prevent dehydration
54
where does the excess water from the large intestine go?
the blood reabsorbs the excess water mixed with the waste material
55
what does the waste material mainly consist of?
indigestible food, makes up the bulk of faeces that will be excreted | faeces - solid excrement
56
removal of waste material
another spincter muscle relaxes, opens the anus n faeces can leave the system

bio sac 1, 2 (8 decks)

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