Outcome 1 Flashcards
(31 cards)
The seven major nutrients
Proteins - Tissue Maintenance and growth (Meat, eggs, dairy)
Fats - Insulation, protecting internal organs (Milk, Cheese, Meat)
Water - Transportation of nutrients (condensation)
Vitamins - Maintain growth, health and survival in animals (Liver, Meat, fatty fish)
Minerals - Blood clotting, immunity, muscle contraction (Meat, Fish, Vegetables)
Fibre - Important source of energy, needed for regular bowel movements (Hay, Beans, Pasta)
Carbohydrates - Main source of energy for the body (rice, potatoes, vegetables)
Classifications of carbohydrates
Monosaccharides - one sugar. ( Glucose)
Disaccharides - two sugars ( Lactose)
Polysaccharieds - three or more sugars (starch)
Protein Structure
Proteins are made of amino acid.
They are simple organic compounds, contains carboxyl and amino groups.
Amino acids are linked together by peptide bonds to make poly peptide chains
Dipeptides
Multiple amino acids stung together to make protein.
Two amino acids joined together make dipeptide.
Fatty Acids
Composed of a chain of carbon atoms bonded with hydrogen atoms.
At one end is a carboxyl group (-COOH)
Carboxyl group is the reactive part of the molecule, participates in chemical reactions to make lipids.
Herbivorous Dentiton
Sharp incisors for tearing plants
Strong, flat molars for grinding plant material.
Small or non-existent canine teeth
Jaws that move side to side, helping grind their food.
Hard dental pad rather then teeth on top jaws.
Carnivorous Dentition
Defined, sharp canines for tearing meat located either side of the incisors.
Sometimes have molars, fewer then herbivores.
Terth adapted to kill and take down prey.
Jaws move up and down, teeth slide past each other like blades in a slicing motion.
Omnivorous Dentiton
A combination of both.
Defined canine teeth for tearing meat.
Strong, flat molars for grinding flat material.
Jaw moves up, down and side to side.
Small Intestines
Partially digested food reaches here
Most of the animals food is absorbed here
- Divided into three sections:
•Duodenum - Mixes semi digested food with bile to break it down further.
•Jejunum - Absorbs fatty acids, sugars and Amino Acids.
•Ileum - Absorbs most of the nutrients, bile salts and vitamins before opening into the large intestine.
90% of digestion and absorption.
Large Intestine
Absorbs the leftovers from the digestive process. -Leftovers include: •Fibre •Water •Plant Material •Bile •Dead Cells Waste then exits the body via the anus.
The Serosa
Outermost layer of the intestinal wall.
Made up of a thin layer of simple squamous epithelial tissue
Secretes watery fluids, lubricate the surface of the intestines.
Protects intestines from friction between abdominal organs and surrounds muscles and bones.
Smooth Muscular Layer
Also called Muscularis
Sub-divided into longitudinal and circular muscles.
Responsible for contractions and movement within the digestive tract.
CIRCULAR MOVEMENT- prevents food from travelling backwards.
LONGITUDINAL LAYER- shortens the tract (contractions).
Co-ordinated contractions of these layers is called peristalsis.
Submucosa
Connective layer Made up of dense connective tissues Separates mucosa from the muscles which follows. Contains a variety of glands Relatively thick
Mucosa
Innermost layer of the animal’s digestive tract
Only layer that comes into physical contact with digested food.
Functions are absorprion and secretion
Made up of epithelial cells and a thin connective tissue.
Surrounds the lumen - open space within the digestive tube.
Digestive Tract
Refers to the whole system, from where the food enters, to where waste products exits.
Also called the gastrointestinal tract
As food moves down the digestive tract it is exposed to physical and chemical processes.
PHYSICAL - chewing, mixing, sieving.
CHEMICAL - chemical buffering and enzyme hydrolysis. (Chemical reaction in which water breaks down the bonds).
Roles include microbial growth, waste excretion, recycling of certain body chemicals.
The Tongue
Composed of several muscles.
Outer layer is covered in bumps called Papillae.
Taste buds on the surface on tongue to detect flavour and transmit the relevant messages to the animal’s brain.
Tongue pushes food to the back of the mouth to enable swallowing, food travels down the Oesophagus.
Liver
Produces bile, helps small intestine break down and absorb fats, cholesterol and vitamins.
Carbohydrates are stored in the liver, broken down and siphoned into the bloodstream to maintain normal glucose levels.
Pancreas
Located in the abdomen
Converting the food into fuel for the body’s cells
Regulates blood sugar
Kidneys
Sift waste products and excess water out of the blood.
Becomes urine
Pharynx
Funnel shaped tube with junctions
Interchange between the digestive and respiratory systems
Passes food from the mouth to the Oesophagus
Contains a flap called the Epiglottis, diverts food and air to the correct systems.
Monogastric Oesophagus
Muscualr tube with a value at each end
Transports food and fluid from the mouth to the stomach.
No nutrients are absorbed here.
Stomach
Muscular organ which receives food from the Oesophagus
Stomach secretes acids and enzymes that digest food.
Lined with ridges of muscle tissue called Rugae.
Muscles contract periodically, churns food and enhances digestion
Food remains in the stomach for approximately 2 hours.
Ruminants
Four stomachs
Herbivorous animals that digest their food in two distinct steps.
Ruminant digestive system is adapted to allow them to digest and use energy from fibrous plant material more efficiently than animals with other digestive systems.
Fibre is difficult to digest.
Examples include cattle, goats, giraffes
Ruminant Mouth
Ancillary organs mechanically break down food.
Enzymes in saliva chemically break down food.
Ruminants produce salivary lipase , enzyme that breaks down lipids.
Tongue is used to cultivate the food, meaning to pick it and take it into the mouth.
