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IGCSE Biology > 7. Human Nutrition (and respiration) > Flashcards

7. Human Nutrition (and respiration) Flashcards

1
Q

What is the function of the mouth?

A

It breaks down food into bolus and is where the ingestion of food takes place.

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2
Q

What is the function of the salivary glands?

A

Release amylase rich saliva into mouth which breaks down starch.

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3
Q

What is the function of the liver?

A

Liver produces bile.

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4
Q

What is and what is the function of bile?

A
  • alkaline green liquid
  • neutralises acidic pH of chyme from the stomach
  • helps emulsify fats (breaks fats into small droplets, allowing lipase to digest them into tiny fat droplets - separates fat droplets and increases surface area)
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5
Q

What is the function of the gall bladder?

A

To store bile.

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6
Q

What is the function of the small intestine?

A

Absorbs nutrients and further digests food.

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7
Q

What do villi absorb? How are fats absorbed?

A

villi absorb water, simple sugars and amino acids

fats absorbed via the lacteal and go into lymphatic system

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8
Q

What is the function of the pancreatic juice?

A

It neutralises the acidic pH of food coming from stomach and has enzymes that assist with digestion.

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9
Q

What are the main digestive processes?

A

Ingestion, digestion, absorption, assimilation, egestion.

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10
Q

What is assimilation?

A

Movement of digested food molecules into cells that need it.

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11
Q

What is absorption?

A

Movement of small food molecules and ions through the intestinal wall into the blood.

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12
Q

What is the word equation for aerobic respiration?

A

glucose + oxygen –> carbon dioxide + water (+energy)

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13
Q

What is the word equation for anaerobic respiration?

A

glucose –> lactic acid (+ energy)

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14
Q

How do the diaphragm muscles change when breathing in and out?

A

Breathing in: contracts| Breathing out: relaxes

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15
Q

How do the external intercostal muscles change when breathing in and out?

A

Breathing in: contracts| Breathing out: relaxes

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16
Q

What are four features of a good respiratory surface?

A
  • thin epithelium- moist surface- large surface area- many capillaries
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17
Q

Is there more water vapour in exhaled or inhaled air?

A

Exhaled air. Always.

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18
Q

what is a balanced diet?

A

A balanced diet contains all the nutrients needed by the body, in the correct amounts to maintain health. It is an important aspect of a healthy lifestyle

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19
Q

Source and importance of carbohydrates

A

Sources:
fruit, vegetables, pasta, bread, potatoes

importance:
provides energy

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20
Q

Source and importance of fats and oils

A

Sources:
avocado, nuts, olive oil, oily fish

importance:
provides energy

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21
Q

Source and importance of proteins

A

Sources:
meat, fish, eggs, beans, pulses, nuts

importance:
growth and repair

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22
Q

Source and importance of vitamin C

A

Sources:
oranges, red peppers, kale, broccoli

importance:
maintains healthy blood vessels, skin, cartilage and bones

helps with wound healing

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23
Q

Source and importance of vitamin D

A

Sources:
salmon, cheese, eggs

importance:
helps to regulate the amount of calcium and phosphate in the body, necessary to keep teeth, bones and muscles healthy

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24
Q

Source and importance of iron

A

Sources:
red meat, beans, nuts

importance:
production of haemoglobin for red blood cells

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25
Q

Source and importance of fibre

A

Sources:
cereals, vegetables, fruit, brown rice, nuts, potatoes

importance:
helps digestion, and helps to move food and faeces along the gut

associated with lower risks of coronary heart disease, type 2 diabetes and bowel cancer

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26
Q

Source and importance of water

A

Sources:
water and drinks

importance:
about 60% of body mass is water, and it is needed in almost every process

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27
Q

what causes scurvy

A

lack of vitamin c

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28
Q

what causes rickets

A

lack of vitamin d

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29
Q

alimentary canal order

A

mouth, oesophagus,
stomach, small intestine (duodenum and
ileum) and large intestine (colon, rectum,
anus)

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30
Q

what is ingestion

A

taking in of substances

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31
Q

what is digestion

A

breakdown of food

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32
Q

what is absorption

A

the movement of nutrients from

the intestines into the blood

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33
Q

what is assimilation

A

uptake and use of nutrients by

cells

34
Q

egestion

A

the removal of undigested food

from the body as faeces

35
Q

what are the two types of digestion

A

mechanical and chemical

36
Q

what is mechanical digestion

A

breakdown of large insoluble food molecules into small insoluble food molecules

37
Q

what is physical digestion

A

breakdown of
food into smaller pieces without chemical change
to the food molecules

38
Q

what does physical digestion do in relation to surface area

A

physical digestion increases the
surface area of food for the action of enzymes in
chemical digestion

39
Q

shape and function of incisors

A

chisel-shapes to cut food

40
Q

shape and function of canines

A

pointed to tear food

41
Q

shape and function of premolars

A

grind and mash food

42
Q

shape and function of molars

A

uneven cusps to chew food

43
Q

shape of enamel

A

hardest tissue made from calcium salts

44
Q

shape of dentine

A

major part. hard, bone-like contains living cells

45
Q

shape of pulp cavity

A

red central space containing blood vessels and nerves

46
Q

shape of gum

A

soft tissue surrounding bone

47
Q

shape of cement

A

helps attach root to jaw

48
Q

shape of crown

A

visible portion above the gum

49
Q

shape of neck

A

layer between crown and root

50
Q

shape of root

A

layer lying below gum

51
Q

What is the function of the villi?

A

increase surface area for absorption

52
Q

What is chemical digestion?

A

the breakdown
of large, insoluble molecules into small, soluble molecules

53
Q

what does amylase do

A

breaks down starch to maltose

54
Q

what does protease do

A

break down protein to amino acids

55
Q

what does lipase do

A

breaks down fats and oils to fatty acids and glycerol

and glycerol

56
Q

what does pepsin do

A

breaks down protein in the acidic conditions of the stomach

conditions of the stomach

57
Q

what does trypsin do

A

breaks down protein in the alkaline conditions of small intestine

conditions of the small intestine

58
Q

where are nutrients absorbed

A

samll intestine

59
Q

what does maltase do

A

maltase breaks down maltose to glucose on
the membranes of the epithelium lining the
small intestine

60
Q

where is amylase secreted

A

salivary glands

pancreas

61
Q

where does amylase act

A

mouth

small intestine

62
Q

where is protease secreted

A

stomach

small intestine

63
Q

where does protease act

A

stomach

small intestine

64
Q

where is lipase secreted

A

pancreas

65
Q

where does lipase act

A

small intestine

66
Q

where is pepsin secreted

A

stomach

67
Q

where does pepsin act

A

stomach

68
Q

where does trypsin act

A

small intestine

69
Q

where is trypsin secreted

A

pancreas

70
Q

what is gastric juice and what does it contain

A

Gastric juice is a mixture secreted in the stomach. It contains hydrochloric acid

71
Q

function of gastric juice

A
  • It provides an acid pH needed for the enzymes there to work.
  • It kills bacteria in food.
72
Q

what is bile

A

alkaline mixture that neutralises the acidic mixture of food and gastric juices entering the duodenum from the stomach, to provide a suitable pH for enzyme action

73
Q

what is the region where nutrients are absorbed

A

small intestine

74
Q

where is water absorbed from

A

small intestine, but some is also absorbed from the colon

75
Q

significance of villi and microvilli

A

further increase the surface area of the small intestine, so that digested food molecules and water can be absorbed rapidly into the bloodstream

76
Q

in a villi, what are the blood capillaries wrapped around in? what is this structure responsible for?

A

lacteal - absorption of fats into the lymphatic system

77
Q

labelled diagram of villi

A
78
Q

essa ta sem pergunta

A

te amo mwuah

79
Q

order of tooth layered diagram de fora pra dentro

A

enamel, dentine, pulp

80
Q

labelled tooth diagram

A

IGCSE Biology (28 decks)

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