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Biology 2 > Animal Nutrition & Digestion > Flashcards

Animal Nutrition & Digestion Flashcards

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1
Q

Food is taken in, taken apart, and taken up in the process of animal —

A

Nutrition

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2
Q

Mainly eat plants & algae

A

Herbivores

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3
Q

Mainly eat other animals

A

Carnivores

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4
Q

Regularly consume animals as well as plants or algae

A

Omnivores

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5
Q

An animals diet must supply what 3 key requirements?

A
  1. Chemical Energy
  2. Organic Building Blocks
  3. Essential Nutrients
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6
Q

—— is converted into ATP to power cellular processes

A

Chemical Energy

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7
Q

——— Synthesizes a variety of organic molecules

A

Organic Building Blocks

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8
Q

—— are required by cells and must be obtained from dietary sources

A

Essential Nutrients

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9
Q

Essential nutrients are required materials that an animal cannot assemble from — organic molecules, they must be obtained by —

A
  1. Simpler

2. Diet

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10
Q

What are the 4 clasess of essential nutrients?

A
  1. Essential amino acids
  2. Essential fatty acids
  3. Vitamins
  4. Minerals
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11
Q

Animals require — amino acids

A

20

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12
Q

About half(11) of the amino acids animals require can be sythesized from other — in the —. The remaining essential amino acid must be obtained from — in the — form

A
  1. Molecules
  2. Diet
  3. Food
  4. Prefabricated
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13
Q

Meat, eggs, & cheese provide all the essential amino acids and are thus — proteins

A

Complete

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14
Q

Most plant proteins are — in amino acids composition. Vegetarians can easily obtain all essential amino acids by eating a — diet of ——

A
  1. Incomplete
  2. Varied
  3. Plant Proteins
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15
Q

Animals — synthesize most of the fatty acids they need & deficiencies in fatty acid are —

A
  1. Can

2. Rare

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16
Q

Essential fatty acids must be obtained from the — and include certain — fatty acids

A
  1. Diet

2. Unsaturated

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17
Q

Organic molecules required in the diet in — amounts

A

Small

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18
Q

— vitamins are essential for humans

A

13

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19
Q

What are the 2 categories vitamins are grouped into?

A
  1. Fat-soluble

2. Water-soluble

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20
Q

Major functions(4) of vitamins include:

A
  1. Coenzymes
  2. Antioxidants
  3. Components of visual pigments
  4. Absorbtion of minerals
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21
Q

Small inorganic nutrients, are usually required in — amounts in minerals

A

Small

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22
Q

Ingesting large amounts of some minerals can — homeostatic balance. For example, excess salt contributes to — blood pressure

A
  1. Upset

2. High

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23
Q

Major functions(6) of minerals include:

A
  1. Bone Formation
  2. Amino Acid Componenets
  3. Acid-base & osmotic balance
  4. Enzyme Cofactors
  5. Nerve & Muscle Function
  6. Iodine is a major component of thyroid hormones
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24
Q

Deficiencies in essential nutrients can cause —,—,&—

A
  1. Deformities
  2. Disease
  3. Death
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25
Q

— results when a diet does not provide enough chemical energy

A

Undernourishment

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26
Q

An undernourished individual will:

  • Use up stored —&—
  • Break down its own —
  • Lose ——
  • Suffer — deficiency of the brain
  • Die or suffer irreversible damage
A
  1. Fat & Carbohydrates
  2. Protiens
  3. Muscle MAss
  4. Protein
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27
Q

What are the steps(4) of food processing?

A
  1. Ingestion
  2. Digestion
  3. Absorbtion
  4. Elimination
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28
Q

— is the act of eating, or taking food in through the mouth

A

Ingestion

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29
Q

In vertabrates, the food is mechanically broken down by— and prepared into a — that can easily be swallowed

A
  1. Mastication (chewing)

2. Bolus

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30
Q

— is the process of breaking food down into molecules small enough to absorb

A

Digestion

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31
Q

Digestion involves — & — digestion

A

Mechanical & Chemical

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32
Q

Mechanical digestion use the — or — & grinding — the surface area of food

A
  1. Teeth or Gizzard

2. Increases

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33
Q

Chemical digestion is the — of —

A

Secretion of Enzymes

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34
Q

Chemical Digestion:
~ —— splits bonds in molecules with the addition of water
~ Generates small molecules that can pass through —
~ These are used to build — molecules

A
  1. Enzymatic Hydrolysis
  2. Membrane
  3. Larger
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35
Q

— is the uptake of nutrients from the digestive tract into the body

A

Absorbtion

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36
Q

— is the passage of undigested material out of the digestive system

A

Elimination

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37
Q

Most animals process food in ——

A

Specialized Compartments

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38
Q

Specialized Compartments reduce the risk of an animal digesting its own — & —

A

Cells & Tissues

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39
Q

Food particles are engulfed by —

A

Phagocytosis

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40
Q

Food vacuoles fuse with — containing — enzymes

A
  1. Lysosomes

2. Hydrolytic

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41
Q

—— is the breakdown of food particles outside of cells. This limits self digestion

A

Extracellular Digestion

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42
Q

Extracellular digestion occurs on compartments that are continuous with the outside of the animals body . There are 2 types based on body plan and complexity what are they?

A
  1. Gastrovascular Cavity

2. Alimentary Canal

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43
Q

Gastovascular Cavity:

  • Animals with — body plans
  • ——: one opening to a cavity in which materials are boken down
  • Functions in both — and — of nutrients
A
  1. Simple
  2. Digestive Sac
  3. Digestion & Distribution
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44
Q

Alimentary Canal:

  • Animals with more — body plans
  • Complete ——/—: runs between two openings
  • Can have specialized regions that carry out —&— in a stepwise fashion
A
  1. Complex
  2. Digestive tube/tract
  3. Digestion & Absorbtion
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45
Q

The mammalian digestive system is comprised of organs specialized for sequential stages of food processing

What are these organs(5)?

A
  1. Accesory Gland
  2. Oral Cavity, pharynx, esophagus
  3. Stomach
  4. small intestine
  5. Large intestine
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46
Q

In mammal, a number of —— secrete digestive juices through ducts into the ——

A
  1. Accesory Glands

2. Alimentary Canal

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47
Q

Mammalian accesory glands(4) include:

A
  1. salivary galnds (oral cavity)
  2. Pancreas
  3. Liver
  4. Gallbladder
    (2-4 duodenum)
48
Q

Activity of the digestive tract is controlled by the — & —

A

Peristalsis & Sphincters

49
Q

— is the rhthymic contractions of msucles in the wall of the canal push food along

A

Peristalsis

50
Q

— are valves that regulate the movement of material

A

Sphincters

51
Q

First stage of digestion is — and take place in the ——

A
  1. Mechancial

2. Oral Cavity

52
Q

—— deliver saliva to oral cavity

A

Salivary Glands

53
Q

Saliva contains what 2 things?

A

Amylase & Mucus

54
Q

— is the enzyme that intiates chemical digestion via the breakdown of glucose polymers

A

Amylase

55
Q

— is a viscous mixture of water, salts, cells, & glycoproteins (mucins) that function to:

  • — food
  • — oral cavity
A
  1. Mucus
  2. Lubricate
  3. Protect
56
Q

— helps shape food into a — and procides help with swallowing

A
  1. Tongue

2. Bolus

57
Q

— is the junction that opens to both the esophagus andthe trachea

A

Pharynx(throat)

58
Q

— leads to the lungs

A

Trachea(windpipe)

59
Q

— conducts food from the pharync down to the stomach by peristalsis

A

Esophagus

60
Q

—— is the upper third of the esophagus is under voluntary control

A

Striated muscle

61
Q

—— is the lower two thirds are involuntary(peristalsis)

A

Smooth Muscle

62
Q

—— moves the bolus down, and another sphincter is relaxed as it approached the stomach

A

Esophageal Peristalsis

63
Q

Stomach:

  • Stores food and processes it into a ——
  • Secretes —— that performs chemical digestion
  • Mixture of ingested food and gastric juice = —
A
  1. Liquid Suspension
  2. Gastric Juice
  3. Chyme
64
Q

Active agents of gastric juices are secreted by what 2 types of cells?

A
  1. Parietal cells

2. Cheif Cells

65
Q

—— secrete hydrogen and chloride ions separately into the lumen of the stomach
- The resulting —— lowers pH to 2 which kills bacteria and denatures proteins

A
  1. Parietal Cells

2. Hydrochloric Acid (HCl)

66
Q

—— secrete inactive —, which is activated to pepsin when mixed with HCl

A
  1. Cheif Cells

2. Pepsinogen

67
Q

— is a protease, or protein-digesting enzyme, that cleaves proteins into smaller peptides

A

Pepsin

68
Q

The stomach is protected by:

  • maintaing the components of —— separate or inactive prior to —
  • — production
  • Rapid regenration of the ——
A
  1. Gastric Juice
  2. Secretion
  3. Mucus
  4. Epithelial Layer (a new epithelial layer is added every 3 days)
69
Q

Gastric Ulcers, lesions in the linig, are caused mainly by the ———, not excess secretion

A

Bacterium Heliobacter Pylori

70
Q

If the sphincter at the top of the stomach allows movement of chyme back to the lower end of the esophagus , the result is —

A

Heartburn

71
Q

—— is the longest section of alimentary canal

A

Small Intestine

72
Q

Small intestine in the major organ of — & —

A

Digestion & Absorbtion

73
Q

The small intestine is where most —— of macromolecules occur

A

Enzymatic Hydrolysis

74
Q

The intial segment of the small intestine is the —.

A

Duodenum

75
Q

In the duodenum — mixes with —— from epithelial lining, pancreas, liver, and gallbladder

A
  1. Chyme

2. Digestive Juices

76
Q

Pancreatic secretions:

- — to neutralize and buffer low pH from stomach

A

Bicarbonate

77
Q

Pancreatic Secretions:

  • — to break down nutrients
    • — for sugars
    • — for fats
    • — for proteins
    • — for nucleotides
A
  1. Enzymes
  2. Amylases
  3. Lipases
  4. Proteases
  5. Nucleases
78
Q

The — &— provide bile for emulsifying lipids

A

Liver & Gallbladder

79
Q

The small intestine has a huge surface area due to — and — that are exposed to the intestinal lumen

A
  1. Villi

2. Microvilli

80
Q

The enormous microvillar surface creates a —— that greatly — the rate of ——

A
  1. Brush Border
  2. Increases
  3. Nutrient Absorbtion
81
Q

Transport across the epithelial cells can be — or — deonding on the nutrient

A

Passive or Active

82
Q

Structure of small intestine is designed to maximize surface area for absorbtion through —,—, & —

A

Folds, Villi, & Microvilli

83
Q

The ——— carries nutrient-rich blood from the capillaries of the villi to the liver, then to the heart

A

Hepatic Portal Vein

84
Q

The liver:

  1. — nutrient distribution via — of organic molecules
  2. — foreign substances
A
  1. regualtes, Interconversion

2. Detoxifies

85
Q

Bile is made in the — and stored in the —

A
  1. Liver

2. Gallbladder

86
Q

Bile production by the liver aids in digestion and absorbtion of — within the ——

A
  1. Fats

2. Small Intestine

87
Q

Bile also destroys nonfunctional ———

A

Red Blood Cells

88
Q

Epithelial cells absorb —— and — and recombine them into —

A
  1. Fatty Acids
  2. Monoglycerides
  3. Triglycerides
89
Q

These fats are coated with phospholipids, cholesterol, and proteins to form water-souluble —

A

Chylomicrons

90
Q

Chylomicrons are transported into a —, in each villus

A

Lacteal (lymphatic vessel)

91
Q

Lymphatic vessels deliver ——— to large veins that return blood to the heart

A

Chylomicron-Containing Lymph

92
Q

Recovery of water and ions intiates in ——

A

Small Intestine

93
Q

— uptake of ions drives — water uptake by —

A
  1. Active
  2. Passive
  3. Osmosis
94
Q

The large instetine includes the —,—, & the —

A
  1. Cecum
  2. Colon
  3. Rectum
95
Q

— aids in fermentation of plant material and connects where the small and large intestines meet

  • The human cecum has an extension called the —, which plays a very minor role in immunity
A
  1. Cecum

2. Appendix

96
Q

A major function of the colon is to complete the ———

A

Recovery of Water

97
Q

The colon houses a rich community of —

A

Bacteria

98
Q

Remaining waste, —, includes — material and bacteria

  • Becomes more — as moves through the colon
A
  1. Feces
  2. Undigested
  3. Solid
99
Q

— occurs when too little water reabsorbed

A

Diarrhea

100
Q

— occurs when too much water reabsorbed

A

Constipation

101
Q

Feces are stored in the — until they can be eliminated through the anus

A

Rectum

102
Q

Two sphincters between the — and — control bowel movement

A

Rectum & Anus

103
Q

Evolutionary adaptations of vertebrates digestive systems are variations on a common theme and correlate with doet

Variation in:

  • —(assortment of teeth)
  • — devleopment
    • — & — in birds
    • — stomachs
  • Overal length of the ——
A
  1. Dentition
  2. Chamber
  3. Crop & Gizzard
  4. Ruminant
  5. Digestive Tract
104
Q

The sucess of mammals is due in part to their — which is specialized for different diets

A

Dentition

105
Q

Nonmammalian vertebrates have — specialized teet though exceptions exsist.
-E.g. the teeth of posionois snales are modified as fangs for injecting venom

A

Less

106
Q

— &— genrally have longer alimentary canal than —, reflecting the longer time needed to giest vegetation. Many — have large,expandable stoamchs.

A
  1. Herbivores & Omnivores
  2. Carnivores
  3. Carnivores
107
Q

THe coexsistence of humans and many bacteria involved ——

A

Mutualistic Symbiosis

108
Q

The — is the collection of the microorgansim living on the body. Some intestinal bacteria produce — & also regualte development of the —— & function of the ———

A
  1. Microbiomw
  2. Vitamins
  3. Intestinal Epithelium
  4. Innate Immune System
109
Q

The — of plant walls provides much of the chemical energy for herbivors. However, animals do not produce enzymes that ——

A
  1. Cellulose

2. Hydrolyze cellulose

110
Q

Many herbivores have fermentation chambers with mutialistic microorganisms. Chamber include ——,——, & —

A
  1. Enlarged Cecums
  2. Enlarged Crops
  3. Rumens
111
Q

Microorganisms help digest — to ——

A
  1. Cellulose

2. Simple Sugars

112
Q

Both the —— and the — in particular is much — in the herbivores to aid in very tough cellulose within plants

A
  1. Digestive Tract
  2. Cecum
  3. Longer
113
Q

The most elaborate adaptations for an herbivores diet have evolved in the animals called —

  • Examples?
A
  1. Ruminants

2. Deer, Sheep, Cattle

114
Q

Hormonal Responses to Food:

  1. — stretched by food
  2. Stomach releases — into —
  3. Induces secretion —— by stomach
A
  1. Stomach
  2. Gastrin, Bloodstream
  3. Gastric Juices
115
Q

Regulation of Digestion:
* In duodenum, ——/—— in chyme trigger release of:

  1. —: release of pancreatic enzymes andbile from gallbladder
  2. —: bicarbonate from pancreas to neutralize chyme
A
  1. Amino Acids/Fatty Acids
  2. Cholecystokinin (CCK)
  3. Secretin
116
Q

Regulation of Digestion:

If chyme is rich in fats, high levels of — & — will inhibit peristalsis and secretion of gastric juices by stomach to slow digestion

A
  1. Secretin

2. Cholecystokinin (CCK)

Biology 2 (16 decks)

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