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Biology > B3 - Organisation and the Digestive System > Flashcards

B3 - Organisation and the Digestive System Flashcards

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1
Q

What is a tissue ?

A

A tissue is a group of cells with a simialr structure and fuction .

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2
Q

What is an organ ?

A

An organ is a group f tissues working togetehr for a specific funciton e.g the stomach .

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3
Q

What tissue does the stomach contain ?

A

The stomach contains muscular and glandular tissue (which releases enzymes ).

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4
Q

Organs are groupted together …

A

into organ sytems which work together to form organisms .

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5
Q

Food contains three main nutrients , what are they ?

A
  • Carbohydrates (starch
  • Protein
  • Lipids (fats)-
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6
Q

All three main nutrients are large molecules , what does this mean ?

A

They are too large to be absorbed into the bloodstream .

-So they have to be digested ..

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7
Q

What breaks down large moelcules ?

A
  • During digestion , ;arge food molecules are broken down into smaller ones by ENZYMES .
  • The small molecues can then be absorbed into the blood stream .
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8
Q

What is the first stage of digestion food ?

A
  1. Food is chewed in the mouth .

- Enzymes in the saliva begin to digest the starch into smaller sugar molecules .

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9
Q

What is the second stage of digestion food ?

A

2The food then passes down the oesohagus into the stomach .

-In the stomach , enzymes begin the digestion of protiens .

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10
Q

What does the stomach contain how does it aid digestion ?

A

-The stomach contains hydrochloric acid , which helps the enzymes to digest the proteins .

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11
Q

What is the third stage of digestion food ?

A
  • Food spends several hours in the stomach .
  • The churning aciton of the stomach msucles cntrsact turns the food into a fluid increasing the surface area for enzymes to digest .
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12
Q

What is the fourth stage of digestion food ?

A

The fluid now passes into the small intestine

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13
Q

What is the fifth stage of digestion food ?

A

-At this point , chemicals are released into the small intenstine from the liver and the pancreas .

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14
Q

What is the sixth stage of digestion food ?

A
  • The pancreas releases enzymes which continue the digestion of starch and protein .
  • They also start the digestion of lipids .
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15
Q

What is the seventh stage of digestion food ?

A

The liver releses bile which helps to speed up the digestion of lipids .
-Bile also neutralises the acid released form the stomach .

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16
Q

What is the eighth stage of digestion food ?

A

Fluid makes it way thorugh the rest of the small intenstine release ezymes to continue the digestion of proteins and lipids .

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17
Q

What is the ninth stage of digestion food ?

A

In the small intenstine , the small food molecules produced by digestion are then absorbed into the blood stream by diffusion or active transport .

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18
Q

What is the tenth stage of digestion food ?

A

Now the fluid makes it way through the large intenstines where water is absorbed into the blood strem .

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19
Q

What is the eleventh stage of digestion food ?

A

Finally faeces is released from the body .

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20
Q

Summary of wht the digestive system does .

A

In the digesitve systme , large food molecules are digested into smaller moelcules and then the products of digestion are then absorbed into the blood stream .

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21
Q

What are the products of digestion used for ?

A
  • Now the products of digestion are then usedby the body to build new carbohydrates , lipdis and portiens .
  • Some glucose produces , is used in respiration .
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22
Q

What is one adaptaation of the small intestine ?

A
  • Very long , length of 5m

- This provides a bery large surface area dfor asorption of the products of digesiton .

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23
Q

Give one adpatation of the viili .

A
  • Interior of small intenstine is covered in villi .
  • Villi massivley increase he surface areea for absorption of moelcues .
  • Surface of villi has microvilli , increase the surface area further .
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24
Q

Giev another adpatation of the villi .

A
  • Villi have a very good blood supply .
  • So this rapidly removes the products of digestion .
  • Thsi icnreases the concentration gradient .
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25
Q

Give the last adaptation of the villi .

A

Villi also have a thin membrane , ensuring short diffusion path .
ALL these features mean there is a rapid rate of diffusion .

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26
Q

Any molecues which cannot be absrbed by diffusion…

A

can be absorbed by active transport .

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27
Q

What are enzymes ?

A 
Enzymes catalyse (speed up) chemical reactions .
-Enzymes are large protein molecule swhich have a groove on their surface called the active site .
28
Q

What is the active site ?

A

The active site is where the subtrate (molecule enzyme breaks down ) attaches to .

29
Q

fiitting enzyme

A
  1. Substrate fis into the enzyme active sight .

- The enzyme now breaks down the substrate into the products .

30
Q

What happens if the enzyme does not fit ?

A

If the enzye does not fit into the active site . The enzyme cannot break down the substrate .
ENZYMES ARE SPECIFIC to the substarte and must FIT PERFECTLY into the active site .

31
Q

draw the lock and key theory .

A

.

32
Q

Enzymes can also join small mollecules togteher .

A

.

33
Q

What do enxymes contol

A

The metabolism-the sum of all the reactions in a cell or in the body .

34
Q

Different metabloic reactions ;

A

-Builidng larger molecules from lots of smaller ones - builidng starch from glucose . Plants make glucose - this and nitrate ions make aminoa cid .

35
Q

another metabolic reaction ;

A

changin one molecul e into another , chaging one ismple sugar into another glucose to fructose .

36
Q

last metabolic reaction

A

breaking down large moelcules into smaller ones , dbreaking catbs proteins liipdis doen into smaller moelecules .

37
Q

What are porteins broken down by , where are they found .

A
  • Proteins are longn chains of chemiclas called amino cids .
  • they are broken down by proteases , found in stomach , pancreas and small intenstine . .
  • Protease enzymes convert protein into invididual amino acids which arethen absorbed into bloodstream .
  • then joined ogther in a different order to make human proteins .
38
Q

Starch breaking donwn

A

-Starch is a carbohydrate .
-when Starch is digested we produce simple suagrs . They are broken down by enxymes called carbohydrases , STARCH is broken down by amylase .
AMYLASE found in saliva and pancreatic fluid .
-Starch consists of a chain ofglucose moelcules .

39
Q

Lipids breakindg down

A

-A lipid molecule consisgts of a moleucle of glycerol attached to three moelcules of fattya cids .
Lipds digetsed by enzyme lipase . Producing glycerol and fatty acids .
-Lipase found in pancreatic fluid and small intenstine . .

40
Q

What does the digestion of lipids also include .

A

DIgstion of lipdis also invlovles bile .

  • Bile is mde in the liver and stored in the gall bladder .
  • blile helps to speed up the digestion of lipids by emusifying the fats but IS NOT an enzyme .
41
Q

What does bile do ?

A
  • Bile coneverts large lipdi droplets into smaller dorplets .
  • Bile emulsifies lipis - masiely incresing the surface area if lipid droplets .
  • this increases the rate of lipid breakdown by lipase .
  • Bile is also alkaline , allowing it to neutralise stomach acids , creating alkaline condition in the small intensitne , increasing rate of lipid digestion by lipase .
42
Q

What is a carbohydrate ?

A

Carbohydrates provide us with the fuel that makes all of the other reactions of life possible . COntais chemical elemnt carbon , hydrogen and oxygen .
-Made up of units of sugars .

43
Q

MORE FAX ABOUT CARBOHDYRATES.

A

-sOME ONLYC ONTAIN ONE SUGAR UNTI LIKE GLUCOSE .
-Some got two like sucrose , Tthese small carbohydrta euntisl referred to a smile sugars .
-co.mples carbs like starch and cellulos made up of long chains bonded togtehr .
Carb rich foods likebread poatoes and rice
-broken down into lucose used in cellulr repsiration and metabloci reactions in cell also support material in plants carb cellulose is

44
Q

What are lipids ?

A

Lipids are fats (solids and oils (liquids)

  • MOst efficent strore in your bod and important source of energy in diet ,
  • made of carbon hydrogen oxygen
  • importnnt for hormoes and nervousy sytem .
45
Q

MORE FAX ON LIPIDS .

A

-Lipids are made up of thee moelcues of fatty acids joined togetehr by glycerol .
Glycerol always same but fty aicds vary ..
-Lipid rich food is liek cheese butter .

46
Q

What are proteins ?

A

-Proteins are used fo rbuilidng up the cells and tissues of your body as well as basis of enzymes .
-Found in hai rna dnials and muscles .
Made oc Carbon hdyrogen an oxygen .
-R[Protein food - fish , pulses cheese

47
Q

MORE FAX ON PROTEINS >?

A
  • Mde up of logn chains of small units called aminoa cids
  • chains of amino acid senstive to ph and emp , if the so can be eaily broekn , if it los the shape and cannot fnction in anymore of cells IT HAS DENATURED .
48
Q

RQP hazard .

A

Safety goggles msut be worn as chemicals in these tests are potentially hazradous .

49
Q

What is stage one for FOOD TEST rqp ?

A

1.Take the food samplea ad mortar and pedtle . Grindwith motar and pestle , using distilled water , we want to make a paste .

50
Q

What is stage two for FOOD TEST rqp ?

ONLY FOR SUGARS , STARCH AND PROTEIN

A

Tranfer the paste to a beaker and addd more distille water . Stir , so the chemicals in the food dissolve in the water .

  • Filter the solution to remove the suspended food particles .
  • Now test for chemicals present .
51
Q

What is the test for starch ?

A
  • Add 2 cm cubed of food solution in est tube .
  • Add a few drops of iodine solution which is an oragne colour ..
  • If starch is present , iodine turns blue-black . If no starch present , idoine solution stays orange .
52
Q

What is the test for sugar ?

A

-Add 2 cm cubed of Benedict’s solution , which is a blue colour .
-Placce the test tube the contaninig our solution into a beeaker ,
-HALF fill the beaker with hot water from kettle .
After five minutes colour change .
-The color chane will give approx amount og f suagr present but cannot tell exact amout .

53
Q

Colour changes for sugar test ;

A

green shows there is a small amount of sugar
yellow shows there is more sugar present
brick red colour shows ltos of sugar present

54
Q

what do scinetists call these sugars

A

non redcugins sugars like sucrose .

55
Q

What is the test for protein .

A

add two cm cubed food solution
and two cm cubed biruet solution - a blue colour .
If protiens present will go purple lilac colour .

56
Q

Stage one for lipid test

A

-grind food with mortar and pestle , but don’t filter solution when etsting for lipds .
As lipid molecues can STICK to filtr paper .

57
Q

Stage two

A
  • Add two cm cubed food soluton into a test tue , add distilled water ew drops and few drops of ethanol .
  • Gently shake solution , if lipids present a white cloudy emulsion forms .
58
Q

hazrd with lipid test .

A

Ethanol is highly flammable , so important naked falmes are not prersent .

59
Q

Check enzyme sheet star one , what does it show ?

A
  • As we increase the temperture , the activity of the enzyme increases (the reaction gets aster .)
  • This is because the enzyme and substarate are moving fasteer , so there are more collisions per second betwen substarte and active site .
60
Q

Check enzyme sheet start two , what does it show ?

A
  • At a certain temperature , the enzyme is workng at the fastest rate possible , that is called the OPTIMUM TEMPEATURE .
  • At this point , there is the maximum frequency of successful collisions beween the substrate and active site .
61
Q

What is the optimum temperature for human enzymes ?

A

37 degrees , human body temperatrue .

62
Q

Check enzyme sheet star three , what does it show ?

A
  • As we uncrease the temperatrue , past the optimum , then the activity of the enzyme rapidly decrease to zero .
  • This is because high temperatrue causes the enzyme moelecule to vibrate and the shape of the acitve site changes .
  • Now the substrate no longer fits perfectl into the active site . The active site is denatur e. The enzyme can no longer catalyse the reaction .
63
Q

Check enzyme sheet ph , what does optimum ph show .

A

The enzyme has an optimum Ph where the activity is maximum

64
Q

What happens if we make the Ph more acidic or more alaline .

A

Then the activity drops to xero .

-As the active site deatures if the conditions are too acidic or too alakube .

65
Q

every enzyme has a s[ecific optimum Ph it works best at .

A

..

Biology (25 decks)

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