Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Biology > The Digestive System > Flashcards

The Digestive System Flashcards

(65 cards)

Start Studying
0
Q

Teeth

A

Mechanical breakdown of food in the mouth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
1
Q

Oesophagus

A

Transport of food to stomach by peristalsis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Ileum

A

Final digestion and main absorption of nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Anus

A

Defecation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Gall bladder

A

Site of bile salt storage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Stomach

A

Storage and digestion of food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Tongue

A

Mixes food with saliva

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Pancreas

A

Secretes insulin, glucagon and digestive enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Duodenum

A

Further digestion and some absorption of nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Mouth

A

Starting point of food entering digestive system

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Liver

A

Site of bile production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Colon

A

Absorption of water, salts and vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Mouth

Class, name, action, source

A

Carbohydrase
Amylase
Starch-maltose
Salivary gland

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Stomach

Class, name, action, source

A

Protease
Pepsin
Proteins-peptides
Stomach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Small intestine 1

Class, name, action, source

A

Carbohydrase
Amylase
Starch-maltose
Pancreas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Small intestine 2

Class, name, action, source

A

Carbohydrase
Maltase
Maltose-glucose
Wall of small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Small intestine 3

Class, name, action, source

A

Protease
Trypsin
Proteins-protease
Pancreas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Small intestine 4

Class, name, action, source

A

Protease
Peptidase
Peptides-amino acids
Wall of small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Small intestine 5

Class, name, action, source

A

Lipase
Lipase
Lipids-glycerol and fatty acids
Pancreas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Active sight of enzymes

A

Part of the fold in a protein (chain of amino acids) forms the active aight where the substrate will attach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Catalysts

A

Proteins which speed up biochemical reactions (biological catalysts)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What to enzymes do in a reaction?

A

In anabolic reactions they speed it up

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

How do amino acids fold

A

Depending on the reactions between the amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is an es

A

Enzyme substrate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Brief description of how enzymes work
- substrate binds to an active site - ES complex forms - the two things bind and this is the reaction - enzyme changes the shape of the substrate - substrate no longer fits in active site - product is released - enzymes is not changed or used up
25
How do enzymes speed up reactions
Lowers activation energy and vcan speed up by up to 10^6 x
26
Factors effecting enzymes activity
Temperature, PH and concentration (of substrates and enzymes)
27
Example equation of enzymes catalysing
Hydrogen peroxide --> water + oxygen | H2O2 --> H2O + O2
28
What pH is most effective on an enzyme
7- neutral which is found in our bodies where enzymes are used
29
What parts break down food
Mouth stomach and duodenum
30
Where are enzymes produced
Gut wall and pancreas
31
Where is digested food absorbed
The ileum
32
Where is water absorbed and faeces stored
Duodenum
33
Enzyme in salvia
Amylase
34
Class of enzyme which digest carbohydrates
Carbohydrates
35
Class of enzyme which digests protein
Protease
36
Class of enzyme which breaks down lipids
Lipase
37
Main substances in waste material
Cellulose (fibre), water and bacteria
38
What does colon do
Absorbs remaining water leaving in faeces
39
Why use enzymes in industry
Cheaper Easier Natural Reusable
40
Disadvantage of enzymes in industry
Expensive to produce | Can denature if overheated
41
Mouth enzyme conversion
Starch to maltose
42
Perstalsis
Wave like muscle contractions that move food through the digestive tract
43
Stomach enzyme conversion
Protein to amino acids/peptides
44
Duodenum enzyme conversion
Starch to maltose to glucose Protein to peptides to amino acids Lipids to glycerol and fatty acids
45
Clump of fat molecules
Globule or droplet
46
Surface area adaptations in digestive system
Large SA from villi and microvilli | Increases rate of absorption
47
Concentration gradient adaptations in digestive system
Blood veins inside of intestines blood flows where it is needed
48
Diffusion distance adaptations in digestive system
Villi walls are 1 cell thick Capillaries walls are 2 cells thick Increase speed as short distance
49
Where is bile made
Liver
51
What does bile do in digestion
Bile emulsifies the large fat globules and turns into small droplets which increase SA:V so they can be digested faster
51
Carbohydrates
- Sugars and starches - Made of carbon, hydrogen and oxygen - Provide energy for cells
52
Explain structure of villi
- microvilli are 1mm long - coated in later of microvilli - villi has very large SA:V - capillaries run through and differ in concentration which creates a concentration gradient to encourage blood flow - walls of capillaries are 1 cell thick so diffusion is fast - villi have a folded structure which increases SA:V
53
Examples of simple carbohydrate
Glucose and sucrose
54
Examples of complex carbohydrates
Starch, glycogen, cellulose
55
Test for starch
Reddish brown iodine solution turns blue/black with starch
56
Test for sugar
Blue Benedict's solution turns orange-red when heated with simple sugars like glucose
57
How can you determine the energy content of food?
Burning it and using it to heat a measured sample of water- simple version of a calorimeter
58
Proteins
- Long chains of amino acids | - Contain carbon, hydrogen, oxygen, NITROGEN AND SULFUR
59
Lipids
- Made of fatty acids and glycerol - Contain a lot of energy - Made of hydrogen, carbon and oxygen
60
Vitamin A role and source
Makes chemicals in retina, protects surface of eye and connective tissue Fish oils, liver, butter, margarine, carrots
61
Vitamin C role and source
Connects cells which line surfaces in the body | Fruits (especially citrus) and vegetables
62
Vitamin D role and source
Helps bones absorb calcium and phosphorus | Sunlights, fish oils, cream, butter
63
Calcium role and source
Makes bones and teeth | Dairy products, fish, bread, vegetables
64
Iron role and source
Makes haemoglobin in red blood cells to carry oxygen | Red meat, dark leafy greens, liver, eggs

Biology (16 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions