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Animal nutrition Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Describe the swallowing process

A
  1. The teeth & salivary glads digest the food into a bolum
  2. The tongue pushes the bolus backwards into the mouth
  3. The UES opens up the oesophagus
  4. The epiglottis covers up the trachea/windpipe (to stop choking)
  5. The soft palate closes up the nasal cavity
  6. The bolus is swallowed
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2
Q

What are the relevant features of the mouth for swallowing?

You must know where each one is situated

A
  • Teeth
  • Salivary glands
    - Mucus
    - Amylase
    - Water
  • Tongue
  • Upper oesophagal sphincter (UES)
  • Nasal Cavity
  • Epiglottis
  • Soft Palate
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3
Q

What is the Oesophagus?

A

Muscular organ that transports food to the stomach

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4
Q

What is the stomach?

A

Muscular organ where digestive enzymes break down the food

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5
Q

What is the small intestine?

A

Where food is mixed up with digestive enzymes & bile
Where digested food is absorbed into the bloodstream

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6
Q

What is the liver?

A

Where bile is produced

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7
Q

What is the gall bladder?

A

Where bile is stored

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8
Q

What is the pancreas?

A

Where enzymes are produced

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9
Q

What is the large intestine?

A

Where water is reabsorbed from the undigested waste

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10
Q

What is the Rectum?

A

Where faeces is stored

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11
Q

What is the anus?

A

Where faeces leaves the body

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12
Q

Which enzyme breaks down starch and glycogen, what it breaks them down to, and where it is produced.

A

Amylase, in the salivary glands, breaks down to Maltose

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13
Q

Which enzymes break down protein, what they break them down to, and where they are produced.

A

Protease (Pepsin in the stomach), (trypsin in the pancreas) breaks down to amino acids

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14
Q

Which enzyme breaks down lipids, what it breaks them down to, and where it is produced.

A

Lipase, in the pancreas, breaks down to glycerol and fatty acid chains

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15
Q

Which enzymes break down disaccharides, what they break them down to, and where they are produced.

A

Sucrose, Maltose, Lactose, in the pancreas, break down to simple sugars i.e. glucose

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16
Q

What is the alimentary canal?

A

The pathway through which food travels, including undigested waste, from the mouth to the anus

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17
Q

What is Mastication?

A

The process of cutting up and mixing food.

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18
Q

How does the oesophagus move food?

A

The oesophagus moves food using the longitudinal and circular muscle contractions. The process is called peristalsis. This also happens in the small intestine.

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19
Q

What is the purpose of the hydrochloric acid in the stomach?

A

It kills pathogens (bacteria) and establishes the right pH for pepsin to develop.

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20
Q

What chemicals are released into the intestines and why?

A

Enzymes such as amylase, protease (specifically trypsin) and lipase are released to break down nutrients. Bile is added to the mixture to emulsify fats (separate them). In addition, sodium hydrogen carbonate is released into the small intestine to balance the acidity from the stomach.

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21
Q

How do the small soluble molecules of nutrients move into the blood from the small intestines?

A

In the ileum, the biological molecules pass through the wall, so are absorbed, into the bloodstream, if they are small enough. The water moves by diffusion, osmosis and active transport.

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22
Q

Def. Ingestion

A

The process of taking food into the mouth

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23
Q

Def. Digestion
- Mechanical
- Chemical

A

Process where nutrients are broken down from large insoluble to small soluble molecules

Mechanical - Food is broken down physically. (No chemical change in the nutrients)

Chemical - Food is broken down by enzymes. (Chemical change, Polymers are broken down into monomers)

(to be absorbed into the bloodstream)

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24
Q

Def. Absorption

A

The movement of nutrients from the small intestine to the bloodstream

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25
Q

Def. Assimilation

A

Process of body cells taking in biological molecules (lipids, glucose, protein), into cells to be used in cell processes.

e.g. glucose for respiration

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26
Q

Def. Egestion

A

Removal of undigested waste

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27
Q

Name the body parts involved in the digestive system

A
  • Mouth
  • Salivary glands
  • Oesophagus
  • Liver
  • Stomach
  • Pancreas
  • Gall bladder
  • Small intestine (duodenum & ileum)
  • Large intestine
  • Anus
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28
Q

How many teeth of each type does a human have?

A

32 teeth in total
- Incisors x8
- Canines x4
- Premolars x8
- Molars x12

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29
Q

What are the characteristics and uses of Incisors?

A

Sharp: To cut and slice harder food (e.g. apples)
Has 1 root

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30
Q

What are the characteristics and uses of Canines?

A

Sharp: To tear/rip, and hold onto meat
Has 1 root

31
Q

What are the characteristics and uses of Premolars?

A

Ridged: To chew and grind (increases food surface area)
Has 2 roots

32
Q

What are the characteristics and uses of Molars?

A

Wide & ridged: To chew and grind (increases food surface area)
Has 3 roots

33
Q

What are the different parts of the human tooth?

A
  • Enamel
  • Dentine
  • Pulp
  • Gums
  • Cement
  • Nerves
34
Q

Def. Enamel

A

Hardest tissue in the body, produced by tooth forming cells. Cannot be renewed.

35
Q

Def. Dentine

A

Major part of tooth. Hard and made of calcium salts deposited on collagen fibres. Series of canals extend to pulp cavity.

36
Q

Def. Cement

A

Similar to dentine but no canals. Anchors the teeth to the jaw.

37
Q

Def. Gum

A

Covers junction between enamel and cement.

38
Q

How can you prevent tooth decay?

A
  • Eating low sugar foods
  • Regular & effective teeth brushing to prevent build up of plaque
  • End meals with vegetables or fruit and water
39
Q

What does fluoride do, and why is it put in water? Why do people not like this?

A
  • Reduces risk of tooth decay
  • Dental costs fall, and general health improves
  • Can make people develop grey or brown spots on teeth
40
Q

What are the steps to tooth decay and what causes them?

A

1) Healthy tooth with plaque - Bacteria use sugars for respiration and make a sticky substance to trap food, to form a plaque
2) Decay in enamel - Bacteria conerts sugar to acids to remove calcium. Happens slowly and is painless as enamel is solid
3) Decay in dentine - Happens faster as dentine is softer, and is more painful
4) Decay in pulp - Acids reach nerve, very painful

41
Q

What are the 7 components of a balanced diet

A
  • Carbohydrates
  • proteins
  • vitamines (A, C, D)
  • minerals (Iron, magnesium, calcium)
  • lipids
  • fibres
  • water
42
Q

Give the reasons why we need :
Carbohydrates

A

To produce fast energy to make the body function.

43
Q

Give the reasons why we need :
lipids

A

Store of energy, helps build cell membrane

44
Q

Give the reasons why we need :
Vitamin A

A

We need it for better vision, growth, cell division, reproduction and immunity

45
Q

Give the reasons why we need :
Vitamin C
What would a deficiency of this cause?

A

Essential part to making collagen protein (to make gums, skin, hair and bones)

A deficiency causes scurvy.

46
Q

Give the reasons why we need :
Vitamin D
What would a deficiency cause?

A

Helps the body absorb calcium, which is required for strong bones and teeth

Deficiency causes rickets.

47
Q

Give the reasons why we need :
Iron
What would an over/underdose cause?

A

Needed to make haemoglobin

deficiency -> anemia

48
Q

Give the reasons why we need :
Magnesium

A

Muscle and nerve function and production

49
Q

Give the reasons why we need :
Calcium

A

Needed for strong teeth and bones

50
Q

Give the reasons why we need :
Fibre

A

Provides bulk for large intestine to push waste through itself. Therefor helps food travel smothly through large intestine.

51
Q

Give the reasons why we need :
Water

A

Neded for chemical reactions to take place in cells

52
Q

Give the reasons why we need :
Protein

A

Growth and repair

53
Q

Def. Nutrition

A

Taking in (absorption) of nutrients (organic substances) and mineral ions (from materials). These are used for energy, growth and tissue repair and health.
They have to be absorbed and assimilated.

54
Q

What does a balanced diet consist of?

A

All food groups in correct proportions

55
Q

Def. Malnutrition

A

Deficiency or excess of key nutrients

56
Q

Which factors affect a balanced diet?

A
  • Activity level
  • pregnancy or breastfeeding
  • age
  • money
  • dietary restrictions such as :
    - religion
    - choice/personal conviction
    - medical, such as :
    - intolerances
    - allergies
    - diabetes
  • gender
  • muscle mass
  • job/occupation
57
Q

What are the 2 functions of Bile?

A

1) Neutralise stomach acid (to make the pH level suitable for enzymes)
2) Emulsifies fats (turns fat into fat droplets)

58
Q

How does the process of breaking down fats (lipids) work?

A
  • Bile emulsifies fats, turning them into fat droplets (mechanical)
  • Lipase can now efficiently break don the lipids into fatty acid and glycerol (chemical)
59
Q

Why do fats need to be emulsified?

A

Fats do not mix well with watery liquids (and our body is mainly composed of water), so the fats need to be separated apart (emulsified) so that the lipase can break down the fats without a problem.

60
Q

What are Villi?

A

Many upright structures that line the walls of the small intestine and help take in nutrients.
They increase the surface area of the small intestine.

61
Q

Def. Microvilli

A

On the top of each Villus, increases surface area even more (20 times)

62
Q

Def. Microvilli

A

On the top of each Villus, increases surface area even more (20 times)

63
Q

Def. Goblet cell

A

Secretes mucus to protect lining from body‘s own digestive fluids

64
Q

Def. Epithelium

A

1 cell thin membrane (includes microvilli and golbet cells) to let nutrients pass.

65
Q

Def. Capillary network

A

Connects to the bloodstream and transports glucose and amino acids

66
Q

Def. Lacteal

A

A tube that transports fatty acids and glycerol

67
Q

Def. Gland

A

Group of cells that work together produce digestive enzymes

68
Q

What are the three methods of absorbtion in the Ileum?

A
  • Osmosis
  • Diffusion
  • Active transport
69
Q

What is rickets?

A

Poor bone development caused by lack of vitamin D.
Symptoms: Weak bones/underdeveloped bones/soft bones
Treatment: Vitamin D (Via sunlight and foods e.g. eggs, fish and butter) and calcium

70
Q

What is scurvy?

A

It is a vitamin C deficiency.
Symptoms: Gum pain, exhaustion, tooth loss
Treatment: Vitamin C supplements

71
Q

What is starvation?

A

Taking in less energy than is used up, causing the body to use it’s long term energy supplies, and everntually muscles and bones.

72
Q

What is constipation?

A

Lack of fibre in a diet, increases risk of diseases in intestine

73
Q

What is obesity and what can it cause?

A

Taking in more energy than is used. Extra energy is stored as fat, causing weight gain and increasing chance of diabetes.

74
Q

What is Kwashiorkor and what is Marasmus?

A

Both caused by lack of protein.
Symptoms of Kwashiorkor: Underweight, swelled abdomen
Marasmus is also caused by the lack of energy.
Symptoms of Marasmus: Extremely low body weight, very feeble

Biology (21 decks)

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