B6.3 - Digestion Flashcards

1
Q

What are the 4 types of human teeth

A

incisors
canines
premolars
molars

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2
Q

features of the incisors

A

they are at the front of the mouth
Chisel-shaped and flat
Used for biting off food (good with plant material)
8 incisors 4 bottom 4 top

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3
Q

features of canines

A

They are sharp and pointy
they piece and hold food, particularly meat so it can be chewed
4 canines two bottom two top

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4
Q

features of premolars

A

Helps with cutting and crushing off tough food like meats
Grinds plant material
Large grinding surface
8 pre molars 4 bottom 4 top

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5
Q

features of molars

A

at the back of the mouth
Have large grinding flat surfaces for chewing
for crushing and grinding food
12 molars 6 bottom 6 top

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6
Q

What is the top of a crown covered in

A

hard material called enamel

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7
Q

What is the second layer of the tooth

A

the dentine

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8
Q

The tooth is filled with

A

pulp which contains blood vessels and nerves

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9
Q

Cement covers the surface of the

A

tooth’s root

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10
Q

The two parts of a tooth are the

A

crown and the root

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11
Q

a soft tissue called

A

gum surrounds the teeth and jaw bone

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12
Q

What are the causes of dental decay

A

Many bacteria living in the mouth and feed on trapped food particles

the bacteria respire sugar in food and release acid called plaque

Plaque is very acidic and spreads by corroding the enamel and dentine until it reaches the pulp cavity where tooth ache occurs

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13
Q

What are some measures to prevent tooth decay

A

Brushing your teeth with toothpaste
Flossing to remove food particles from the mouth
Avoiding acidic foods and drinks

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14
Q

Explain why toothpaste is used to prevent tooth decay

A

It is alkaline and so neutralizes acid near teeth

Contains antibacterial substances such as mint to kill bacteria.

Contains fluoride which helps strengthen enamel and reduce acidic damage.

Fluoride also helps remove trapped food particles and plaque

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15
Q

Where is bile produced, stored and secreted

A

produced in the liver
stored in the gall bladder
secreted from the bile duct and used in the small intestine

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16
Q

What is the problem with digestion of fats without bile

A

Fats do not mix in aqueous mixtures and remain as insoluble large droplets.

This gives a small surface area for lipase enzymes to work on slowing the rate of digestion

17
Q

What is the importance of bile

A

It emulsifies fats breaking them up into smaller droplets

The surface area increases and the rate of digestion becomes much faster

It also is alkaline and helps neutralize stomach acids that reach the small intestine

18
Q

What are digestive enzymes

A

a group of enzymes produced in the cells lining parts of the digestive system and secreted into the alimentary canal to mix with food.

19
Q

What is the function of digestive enzymes

A

catalyze the breakdown of larger insoluble food molecules into smaller soluble molecules that are small enough to be absorbed into the bloodstream

20
Q

What are some digestive enzymes and what do they break down

A

Amylase: Break down starch
Protease: Break down protein
Lipase: Break down lipids/fats

21
Q

What is carohydrase

A

a type of digestive enzyme that breaks down carbohydrates. An example of one is amylase

22
Q

All about amylase

A

Action sites: Small intestine and mouth

Substrate: Starch

Produced: Salivary glands and pancreas

Amylase breaks down starch to glucose

23
Q

All about protease

A

Action sites: Stomach and small intestine

Produced: Stomach wall and pancreas

Protease breaks down protein to amino acids

24
Q

What enzyme breaks down maltose

A

maltase. It breaks down maltose into glucose

25
All about lipase
Action sites: Stomach and small intestine Produced: Pancreas Lipase breaks down lipids into molecules called glycerol and fatty acids
26
What are the types of protease
Pepsin (works in stomach) and trypsin (works in small intestine)
27
Enzymes that digest food work best in
acidic environments and suitable temperatures
28
Special cells in the lining of the stomach secrete
HCI into the stomach to create right conditions for enzymes
29
What is the importance of HCI in the stomach
Creates right conditions for optimum enzyme activity Optimum pH for protease activity Kills microorganisms and bacteria in food
30
In the small intestine enzymes from
the pancreas work best in slightly alkaline conditions
31
Gastric juices from the stomach entering the duodenum provide
a suitable pH for enzyme action
32
What is the importance of villi
Increases the internal surface area of the small intestine which: increases the rate of transport and absorption of food molecules across the small intestine wall.
33
The surface area of cells lining the villi increased further with the help of
tiny microvilli
34
Explain why a thin layer helps rate of diffusion increase in villi
A thin layer of cells makes sure digested food molecules don't need to travel far to be absorbed into the blood.
35
Explain why lots of blood capillaries helps rate of diffusion increase in villi
Well supplied blood capillaries can absorb more food molecules from small intestine to rest of body and supply fresh blood keeping the concentration gradient between digested food in intestine and cells in body high as possible. This leads to faster rate of diffusion
36
What are the adaptations of the villi to increase rate of diffusion
Covered in thin layer of cells Lots of blood capillaries Contain lacteal
37
Describe how lacteal helps increase rate of diffusion in villi
Villi contain lacteals which carry fat droplets separately from the rest of the food molecules as they don't dissolve well in blood. This makes sure the rate of diffusion doesn't slow down.