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yr 2 science > human digestive system > Flashcards

human digestive system Flashcards

(71 cards)

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1
Q

why must most food be digested

A
  • to breakdown food into small and soluble molecules
  • can be absorbed into the blood quickly
  • can be transported to other parts of the body/ used for various purposes
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2
Q

what is the sequence of the digestive system

A
  1. mouth
  2. gullet
  3. stomach
  4. small intestine
  5. large intestine
  6. rectum
  7. anus
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3
Q

what do we not need to digest

A

Some substances in food, for example glucose (simple sugar) in fruit, are already soluble and small, and so can be absorbed into the wall of the intestine without being digested.

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4
Q

what are things that we cannot digest (indigestable)

A
  • cellulose(cell wall of plant cells, supplies fibre) remains undigested in the human alimentary canal.
  • We don’t have the enzymes to digest fibre
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5
Q

what are the types of digestion

(2 types)

A
  • chemical
  • physical
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6
Q

what are enzymes

A
  • Biological molecules produced by cells of the digestive system
  • Specific to a particular substance
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7
Q

what are the different types of enzymes

(3 types)

A
  • Carbohydrase
  • Protease
  • Lipase
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8
Q

what is carbohydrase

A

an enzyme that digests carbohydrates

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9
Q

what is the end product of carbohydrates

after being digested by carbohyrase

A

simple sugars

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10
Q

what is protease

A

an enzymes that digests proteins

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11
Q

what is the end product of proteins

after being digested by protease

A

amino acids

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12
Q

what is lipase

A

an enzyme that digests lipids / fats

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13
Q

what is the end product of lipids

after being digested by lipase

A

fatty acid and glycerol

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14
Q

why is it important to break down food physically

A

increase surface area for enzyme action

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15
Q

what types of digestive happens in the mouth

A
  • chemical
  • physical
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16
Q

what is the chemical digestion that happens in the mouth

A

saliva contains enzymes that digest carbohydrates

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17
Q

what is the physical digestion that happens in the mouth

A

teeth: breaks food down into smaller, simpler, soluble

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18
Q

what digestion happens in the gullet/esophagus

A

no digestion(technically) but the enzymes from the mouth are still digesting carbohydrates

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19
Q

what does the gullet/esophagus do

A

When the ball of food is swallowed, it travels along a short, narrow muscular tube (gullet) which is connected to the stomach.

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20
Q

what digestion happens in the stomach

A
  • physical
  • chemical
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21
Q

what is the physical digestion that happens in the stomach

A

the muscular walls of the stomach continue physical digestion through the churning action.

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22
Q

what is the chemical digestion that happens in the stomach

A

The walls of the stomach secrete gastric juices, which contains a mixture of hydrochloric acid and protease (an enzyme that digests proteins).

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23
Q

what does the hydrochloric acid in the stomach do

A
  • lowers the pH in the stomach
  • kills bacteria and micro-organisms which might be present in our food.
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24
Q

what does the the mucus layer in the stomach do

A

protects stomach tissues from the hydrochloric acid and enzymes

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25
where are the muscles in the stomach located at
start and end (both ends of the stomach)
26
why are there muscles at the ends of your stomach
control the entry and leaving of food into the stomach
27
what digestion happens in the small intestine
chemical
28
what is the chemical digestion that happens in the small intestine
produces digestive juices that contain all enzymes that digest carbohydrates, protein and fats
29
what is the type of digestion that happens in the large intestine
none
30
what happens in the large intestine
- the remaining water, vitamins and minerals are absorbed. - As the undigested food travels along the large intestine, it starts to harden due to the loss of water, until it reaches the rectum.
31
what happens in the rectum
undigested food substances are stored until it is egested through the anus.
32
what is egested
the passing out of food that has not been digested or absorbed, as faeces, through the anus.
33
what are simple sugars used for
cellular respiration to release energy
34
what are amino acids used for
make proteins in the human body | (e.g. collagen)
35
what are fatty acids and glycerol used for
makes fats in the body | (e.g. for cell membrane)
36
Will drinking collagen drinks increase collagen production in the body?
not necessarily
37
why would drinking collagen not necessarily increase collagen production in the body
Digestion, absorption and building new proteins
38
what is the process after drinking collagen
1. digested in the stomach and small intestine 2. amino acids → peptide → protein 3. absorbed at the small intestine 4. New proteins are made in the cells of the body (not necessarily collagen)
39
what is the effect of excessive sugar in your diet
Diabetes
40
what is diabetes
inability to regulate blood glucose level / blood sugar level tends to be too high
41
what is the cause of diabetes
- the inability to produce insulin (a hormone) - body’s cells are insensitive to insulin
42
diabetes is also linked to
- Obesity - Kidney problems - High blood pressure - Higher risk of stroke and heart attacks
43
sympotoms of diabetes
- slow healing of wounds - constant hunger - frequent urination - tingling or numbness in the hands and feet - unexplained weight loss - blurred vision
44
what are the common types of diabetes
- type 1 diabetes - type 2 diabetes - gestational diabetes
45
information about type 1 diaetes
- often hereditary - usually associated with insuffecient insulin produced by the prancreas - regular insulin injections are recommended for control
46
information about type 2 diabetes
- can arise due to genetic and environmental factors - most common typr of diabetes
47
risk factors of type 2 diabetes
1. 40 and above 2. being overweight 3. lack of regular physical activity
48
information about gestational diabetes
- hormonal changes during pregnancy may cause some women to have high blood glucose level - levels return to normal after delivery - these women may be at risk of developing type 2 diabetes later in life
49
how to reduce the risk of diabetes
- Regular health screenings - Adopt a healthy diet with more wholegrains, lean meat, fruits and vegetables - Avoid foods that are high in sugars, salt and saturated fats - Regular exercise (30 minutes per day, 5 days per week) - Avoid smoking and drinking alcohol in excess
50
what is the healthy plate
- half plate with vegetables and fruit - quater with wholegrains - quater with meat and others
51
what is constipation
Faeces become hard and dry and the person has trouble passing motion (egestion)
52
what is the cause of constipation
- insufficient fibre in diet - stress - not enough water - certain medications
53
what is the consequences of constipation
faeces move through the large intestine at a slower rate, hence more water is absorbed
54
what is gastric pain cause by
gastritis
55
what is the cause of gastric pain
- bacterial infection - skipping meals - excessive consumption of oily food or alcohol - too much caffeine
56
what is the consequences of gastric pain
Painful swelling or inflammation of the stomach lining
57
what does gastric pain result in
- upper abdominal pain - nausea - bloating
58
what is the cause of food poisoning
bacterial infection | (e.g. cholera or salmonella infection)
59
what is the consequences of food poisoning
- diarrhoea - vomiting
60
how to prevent food poinsoning
- practice handling food in a safe manner - choosing food carefully
61
what are the safe food handling methods | (when cooking)
1. clean 2. separate (uncooked and cooked) 3. cook 4. chill
62
why do you need to separate the cooked and uncooked food
Bacterial contamination can occur if raw and cooked foods are not separated properly
63
what are the safe food handling methods | (buying food)
- bottled milk/drinks are tightly sealed - food that hasn't passed expiry date - do not consume food from cans that are badly dented or bloated - don't buy chilled or frozen food that is not stored at the appropriate temperature - do not consume food that has turned mouldy
64
what temperature should chilled food be stored at
0° to 4°
65
what temperature should frozen food be stored at
below -18°
66
what fermentation can bacteria be used for
- aspergillus - lactobacillus - saccharomyces
67
example of aspergillus
soy sauce | uses lactic acid
68
example of lactobicillus
- cheese - yogurt | uses lactic acid
69
example of saccharomyces
- beer - wine - bread | beer - ethanol + CO₂ | wine - ethanol | bread - CO₂
70
what are stomach ulcers
an open sore in your stomach lining
71
why the digestion of fats will result in change of pH
fates are broken down into fatty acids and glycerol, fatty acid is acidic

yr 2 science (8 decks)

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