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BIOL 3012 > 41 Chapter > Flashcards

41 Chapter Flashcards

1
Q

Nutrition

A

Food being taken in, taken apart, and taken up

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2
Q

Herbivores

A

Mostly eat plants or algae

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3
Q

Carnivores

A

Mostly eat other animals

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4
Q

Omnivores

A

Regularly consume animals as well as plants or algae

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5
Q

Most animals are opportunistic feeders, eating foods outside their standard diet when their usual foods aren’t available.

A

True

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6
Q

An adequate diet must satisfy three nutritional needs:

A

Chemical energy for cellular processes
Organic building blocks for macromolecules
Essential nutrients

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7
Q

To build the complex molecules and animal needs to grow, maintain itself, and reproduce, an animal must obtain two types of organic precursors from its food:

A

A source of organic carbon (such as sugar) and a source of organic nitrogen (such as protein). Starting with these materials, animals can construct a great variety of organic molecules.

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8
Q

Essential nutrients

A

A substance that an organism cannot synthesize from any other material and therefore must absorb in preassembled form.

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9
Q

Essential amino acids

A

An amino acid that an animal cannot synthesize itself and must be obtained from food in prefabricated form.

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10
Q

Essential fatty acids

A

An unsaturated fatty acid that an animal needs but cannot make.

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11
Q

Vitamins

A

Are organic molecules that are required in the diet in very small amounts.

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12
Q

(Dietary) minerals

A

A simple nutrient that is inorganic and therefore cannot be synthesized in the body.

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13
Q

B vitamins generally act as ______________ and are ____________

A

Coenzymes, water-soluble

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14
Q

Vitamin C is required for …

A

The production of connective tissue
-Is water soluble

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15
Q

Fat soluble vitamins include vitamin A and vitamin D (there are more)

A

True

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16
Q

Vitamin A is incorporated into…

A

Visual pigments of the eye

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17
Q

Vitamin D aids in…

A

Calcium absorption and bone formation

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18
Q

Sodium, potassium, and chloride are important in…

A

The functioning of nerves and muscles an in maintaining osmotic balance between cells and the surrounding body fluid.

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19
Q

Malnutrition

A

A failure to obtain adequate nutrition.

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20
Q

Undernutrition

A

A diet that fails to provide adequate sources of chemical energy.

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21
Q

Epidemiology

A

The study of human health and disease at the population level.

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22
Q

The main stages of food processing are:

A

Ingestion
Digestion
Absorption
Elimination

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23
Q

Ingestion

A

The act of eating or feeding

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24
Q

Digestion

A

The second stage of food processing in animals: the breaking down of food into molecules small enough for the body to absorb.

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25
Q

Enzymatic hydrolysis

A

A splitting process used in chemical digestion which breaks bonds through the addition of water.

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26
Q

The last two stages of food processing occur after the food is digested.

A

True

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27
Q

Absorption

A

The animal’s cells take up (absorb) small molecules such as amino acids and simple sugars.

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28
Q

Elimination

A

The passing of undigested material out of the body.

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29
Q

Filter feeders

A

An animal that feeds by using a filtration mechanism to strain small organisms or food particles from its surroundings.

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30
Q

Bulk feeder

A

An animal that eats relatively large pieces of food.

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31
Q

Substrate feeders

A

An animal that lives in or on its food source, eating its way through the food.

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32
Q

Fluid feeder

A

An animal that lives by sucking nutrient-rich fluids from another living organism.

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33
Q

Intracellular digestion

A

The hydrolysis of food inside vacuoles

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34
Q

Gastrovascular cavity

A

A central cavity with a single opening in the body of certain animals, including cnidarians and flatworms, that functions in both the digestion and distribution of nutrients.
A form of extracellular digestion.

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35
Q

Gastrodermis

A

The tissue layer that lines the gastrovascular cavity

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36
Q

Alimentary canal, or complete digestive tract

A

A digestive tube extending between two openings, a mouth and an anus.

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37
Q

The accessory glands of the mammalian digestive system are:

A

Three pairs of salivary glands
The pancreas
The liver
The gallbladder

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38
Q

Peristalsis

A

Alternating waves of contraction and relaxation in the smooth muscles lining the alimentary canal that push food along the canal.

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39
Q

Sphincters

A

A ringlike band of muscle fibers that controls the size of an opening in the body, such as the passage between the esophagus and the stomach.

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40
Q

Oral cavity

A

The mouth

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41
Q

Salivary glands

A

An exocrine gland associated with the oral cavity that secretes substances that lubricate food and begin the process of chemical digestion.

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42
Q

A reflex

A

An automatic reaction mediated by the nervous system

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43
Q

Saliva initiates chemical digestion while also protecting the oral cavity.

A

True

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44
Q

Amylase

A

An enzyme found in saliva that hydrolysis starch and glycogen into smaller polysaccharides and the disaccharide maltose.

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45
Q

Mucus

A

A viscous mixture of water, salts, cells, and slippery glycoproteins called mucins.

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46
Q

The tongue aids digestive processes by…

A

Evaluating ingested material and then enabling its further passage.

47
Q

Bolus

A

A lubricated ball of chewed food formed by the tongue.

48
Q

Pharynx

A

Throat region

49
Q

The pharynx opens to two passageways:

A

The trachea
The esophagus

50
Q

Esophagus

A

A muscular tube that conducts food, by peristalsis, from the pharynx to the stomach.

51
Q

Stomach

A

An organ of the digestive system located just below the diaphragm that stores food and performs preliminary steps of digestion.

52
Q

Gastric juice

A

A digestive fluid secreted by the stomach.

53
Q

Chyme

A

The mixture of partially digested food and digestive juices formed in the stomach.

54
Q

Hydrochloric acid (HCl)

A

A component of gastric juice which disrupts the extracellular matrix that binds cells together in meat and plant material.

55
Q

The concentration of hydrochloric acid (HCl) is so high that the pH of gastric juice is about __________

A

2

56
Q

Protease

A

A protein-digesting enzyme

57
Q

Pepsin

A

An enzyme present in gastric juice that begins the hydrolysis of proteins.

58
Q

The ingredients of the gastric juice are kept inactive until they are released into the lumen of the stomach.

A

True

59
Q

The components of gastric juice are produced by three types of cells in the gastric glands of the stomach:

A

Parietal cells
Chief cells
Mucous cells

60
Q

Parietal cells

A

A type of cell in the gastric gland of the stomach which uses an ATP-driven pump to expel hydrogen ions into the lumen. At the same time, chloride ions diffuse into the lumen through specific membrane channels of the parietal cells. It is therefore only within the lumen that hydrogen and chloride ions combine to form HCl.

61
Q

Pepsinigen

A

An inactive form of pepsin.

62
Q

Chief cells

A

A type of cell in the gastric glands of the stomach that releases pepsinogen into the lumen of the stomach. HCl converts pepsinogen to active pepsin by clipping off a small portion of the molecule and exposing its active site.

63
Q

Mucous cells

A

Secretes mucus, which lubricates and protects the cells lining the stomach.

64
Q

Gastric ulcers

A

Damaged areas of the stomach lining

65
Q

Acid reflux (heartburn)

A

A backflow of chyme from the stomach into the lower end of the esophagus.

66
Q

Small intestine

A

The longest section of the alimentary canal, so named because of its small diameter compared with that of the large intestine; the principal site of the enzymatic hydrolysis of food macromolecules and the absorption of nutrients.

67
Q

Duodenum

A

The first section of the small intestine, where chyme from the stomach mixes with digestive juices from the pancreas, liver, and gallbladder as well as from gland cells of the intestinal wall.

68
Q

The pancreas aids chemical digestion by…

A

Producing an alkaline solution rich in bicarbonate as well as several enzymes. The bicarbonate neutralizes the acidity of chyme and acts as a a buffer. Among the pancreatic enzymes are trypsin and chymotrypsin, proteases secreted into the duodenum in inactive forms. In a chain reaction similar to the activation of pepsin, they are activated when safely located in the lumen of the duodenum.

69
Q

Bile

A

A mixture of substances that is produced in the liver and stored in the gallbladder; enables formation of fat droplets in water as an aid in the digestion and absorption of fats.

70
Q

Bile production is integral to one of the other vital functions of the liver: the destruction of red blood cells that are no longer fully functional. In producing, bile, the liver incorporates some pigments that are by-products of red blood cell disassembly. These bile pigments are then eliminated from the body with the feces.

A
71
Q

Most digestion is completed in the duodenum. The remaining regions of the small intestine, called the __________ and _______, are the major sites for absorption of nutrients.

A

Jejunum, ileum

72
Q

Large folds in the lining encircle the small intestine and are studded with finger-like projections called ________. In turn, each epithelial cell of a villus has on its apical surface many microscopic projections, or __________, that are exposed to the intestinal lumen. The many side-by-side microvilli give cells of the intestinal epithelium a brush-like appearance that is reflected in the name ____________.

A

villi, microvilli, brush border

73
Q

Hepatic portal vein

A

A large vessel that conveys nutrient-laden blood from the small intestine to the liver, which regulates the blood’s nutrient content.

74
Q

Chylomicrons

A

A lipid transport globule composed of fats mixed with cholesterol and coated with proteins. Is produced by the small intestine during the hydrolysis of fats by lipase.

75
Q

Lacteal

A

A tiny lymph vessel extending into the core of an intestinal villus and serving as the destination for absorbed chylomicrons.

76
Q

The large intestine includes:

A

The colon, cecum, and rectum.

77
Q

Large intestine

A

The portion of the vertebrate alimentary canal between the small intestine and the anus; functions mainly in water absorption and the formation of feces.

78
Q

Colon

A

The largest section of the vertebrate large intestine; functions in water absorption and formation of feces. Leads to the rectum and anus.

79
Q

Cecum

A

The blind pouch forming one branch of the large intestine. The cecum is important for fermenting ingested material, especially in animals that eat large amounts of plant material.

80
Q

Appendix

A

A small, finger-like extension of the vertebrate cecum; contains a mass of white blood cells that contribute to immunity.

81
Q

Feces

A

The wastes of the digestive tract.

82
Q

Rectum

A

The terminal portion of the large intestine, where the feces are stored prior to elimination.

83
Q

Dentition

A

An animal’s assortment of teeth

84
Q

Coprophagy

A

Dung eating

85
Q

Enteric division

A

A branch of the nervous system which is dedicated to the digestive organs and regulates its reflexes such as churning of the stomach and peristalsis.

86
Q

Each pancreatic islet has what types of cells?

A

Alpha cells, which make glucagon, and beta cells, which make insulin.

87
Q

Diabetes mellitus is caused by …

A

A deficiency of insulin or a decreased response to insulin in target tissues.

88
Q

Type 1 diabetes, or insulin-dependent diabetes

A

Is an autoimmune disorder in which the immune system destroys the beta cells of the pancreas.

89
Q

Type 2 diabetes, non-insulin dependent diabetes

A

Is characterized by a failure of target cells to respond normally to insulin.

90
Q

Overnourishment

A

Consuming more calories than the body needs for normal metabolism

91
Q

Ghrelin

A

A hormone secreted by the stomach wall, triggers feelings of hunger before meals.

92
Q

PYY

A

A hormone secreted by the small intestine after meals; suppresses appetite

93
Q

Leptin

A

A hormone produced by adipose tissue, suppresses appetite and appears to play a major role in regulating body fat levels

94
Q

Vitamin C Major Function

A

Used in collagen synthesis; antioxidant

95
Q

Vitamin C Symptoms of Deficiency

A

Scurvy (degeneration of skin and teeth), delayed wound healing

96
Q

Vitamin C chemical name

A

Ascorbic acid

97
Q

Vitamin B2 Major Functions

A

Component of coenzymes FAD and FMN

98
Q

Vitamin B2 Symptoms of Deficiency

A

Skin lesions, such as cracks at corners of mouth

99
Q

Vitamin B2 chemical name

A

Riboflavin

100
Q

Vitamin B9 Major Functions

A

Coenzyme in nucleic acid and amino acid metabolism

101
Q

Vitamin B9 Symptoms of deficiency

A

Anemia, birth defects

102
Q

Vitamin B9 Chemical name

A

Folic acid

103
Q

Vitamin B3 Major Functions

A

Component of coenzymes NAD+ and NADP+

104
Q

Vitamin B3 Symptoms of deficiency

A

Skin and gastrointestinal lesions, delusions, confusion

105
Q

Vitamin B3 Chemical name

A

Niacin

106
Q

Sodium (Na) Major Functions

A

Acid-base balance, water balance, nerve function

107
Q

Sodium Symptoms of deficiency

A

Muscle cramps, reduced appetite

108
Q

Calcium (Ca) Major function

A

Bone and tooth formation, blood clotting, nerve and muscle function

109
Q

Calcium symptoms of deficiency

A

Impaired growth, loss of bone mass

110
Q

Potassium (K) Major function

A

Acid-base balance, water balance, nerve function

111
Q

Potassium symptoms of deficiency

A

Muscular weakness, paralysis, nausea, heart failure

112
Q

Phosphorus Main function

A

Bone and tooth formation, acid-base balance, nucleotide synthesis

113
Q

Phosphorus Symptoms of deficiency

A

Weakness, loss of minerals from bone, calcium loss

BIOL 3012 (14 decks)

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