Breaking Down Macromolecules

Question 1

what is Hydrolysis?

Answer 1

• chemical breakdown of large molecules that get absorbed by cells lining the small intestine
• water molecule + Macromolecule

Question 2

Enzymes

Answer 2

Protein Molecules that chemically breakdown food
types of enzymes:
Carbohydrase - makes simple sugars EX: amylase
lipase - makes glycerol and fatty acids EX: pancreatic lipase
protease - makes Amino Acids EX: pepsin
nuclease: makes nucleotides EX: pancreatic Nuclease

Question 3

Minerals

Answer 3

calcium:clots blood
Iron: produces hemoglobin
potassium: conducting nerve signal
sodium: conducting nerve signals

Question 4

water:

Answer 4

makes up about 2/3 of bodys mass

Question 5

autotrophs

Answer 5

make food from sunlight

Question 6

heterotrophs

Answer 6

eats other organism

Question 7

feeding mechanisms

Answer 7

suspension feeders, substate feeders, fluid feeders, bulk feeders

Question 8

stages of digestion:

Question 9

ingestion

Answer 9

taking in food

Question 10

digestion

Answer 10

breakdown of food by mechanical and chemical processes

Question 11

absorption

Answer 11

transport of products from the digestive system to circulatory system

Question 12

elimination

Answer 12

removal of undigested solids

Question 13

alimentary canal

Answer 13

tube through which food is processed - digestive tract

Question 14

mechanical digestion

Answer 14

physical breakdown of food

Question 15

chemical digestion

Answer 15

Along the digestive tract, glands release fluid for breakdown

Question 16

salivary glands + enzymes

Answer 16

parotid gland, sublingual gland, submandibular gland - trigger salivary glands

Question 17

amylase

Answer 17

enzyme found in saliva, breaks down starches into simpler sugars, lubricates food

Question 18

the esphogus

Answer 18

muscular tube, food passes to the stomach, lies next to opening of wind pipe

Question 19

bolus

Answer 19

moulded food mass

Question 20

pharynx

Answer 20

top of esophagus, bolus enter

Question 21

epiglottis

Answer 21

prevents food from going down the wrong way, opens and closes the trachea

Question 22

peristalsis

Answer 22

wave-like muscular contractions as bolus moves through

Question 23

esophageal sphincter

Answer 23

controls entrance to the stomach, normally closed to prevent acid from backing up

Question 24

The stomach:

Answer 24

left side of abdominal cavity, stomach walls fold like an accordion
nerves in the stomach start contractions to release digested food into small intestine

Question 25

gastric glands

Answer 25

line the stomach that produce gastric juice

Question 26

gastric juice

Answer 26

coats the walls protecting it from acid made of HCl, salts, enzymes, water, and mucus

Question 27

chyme

Answer 27

result of stomach contractions mixing food and gastric juice together

Question 28

pyloric sphincter

Answer 28

muscular valve that keeps food in the stomach

Question 29

3 methods to protective protein that make up walls

Answer 29

- producing little gastric juice while the stomach is empty - stomach cells produce mucus - pepsin: hydrolyzes proteins to yield polypeptides

Question 30

the small intestine

Answer 30

digestion completes here nutrients absorbed through membranes of the cells that line the small intestine made of 3 regions: duodenum jejunum ileum

Question 31

duodenum

Answer 31

first region after the stomach walls are lined by folds that increase absorption folds are covered by villi that are also covered with microvilli it receives productions from the pancreas and gall bladder

Question 32

jejumun

Answer 32

After the duodenum contains more folds than the duodenum breaks down remaining protein and carbs to be absorbed into the bloodstream

Question 33

ileum

Answer 33

contains smaller villi absorbs nutrients and pushes undigested material into large intestine

Question 34

Pancreas

Answer 34

produces 1L of pancreatic fluid into duodenum every day the fluid contains enzymes that chemically digest carbs, lipids, proteins fluid also alters pH of chyme

Question 35

Liver

Answer 35

largest internal organ produces bile

Question 36

Bile

Answer 36

made of bile pigments and bile salts waste product from RBC's bile produced in the liver is sent to gall bladder

Question 37

Bile salts

Answer 37

physically breakdown lipids (fats)

Question 38

salivary amylase

Answer 38

acts in mouth pH: 7 makes: maltose

Question 39

pancreatic amylase

Answer 39

acts in small intestine pH: 8 makes: maltose

Question 40

carbohydrases

Answer 40

acts in small intestine pH: 8 sucrase, maltase, lactase, all make: glucose

Question 41

pancreatic lipase

Answer 41

acts in small intestine pH: 8 makes: fatty acids and glycerol

Question 42

proteases

Answer 42

Pepsin: acts in stomach pH: 1-2 Trypsin chymotrypsin: acts in small intestine pH: 8 all make: peptides

Question 43

peptidases

Answer 43

acts in small intestine pH: 8 makes: peptides + amino acids

Question 44

factors affecting enzyme action

Answer 44

higher temp = activity increases ideal temp = 37 C best pH: 6-8

Question 45

absorption in the small intestine

Answer 45

monosaccharides are absorbed into bloodstream through small intestine lining --> converted to glucose in liver amino acids carried by bloodstream from small intestine to liver --> converted to sugars or turn into Urea which is in urine glycerol + fatty acids are reassembled in small intestine to make triglycerides and pass into the bloodstream

Question 46

the Large intestine

Answer 46

remaining material from small intestine moves into Colon that absorbs water from alimentary canal - 90% of water is absorbed back into blood

Question 47

anaerobic bacteria

Answer 47

breaks down undigested matter that produce important vitamins leftover matter forms feces that go from the colon to rectum

Question 48

bilirubin

Answer 48

by product of breakdown of hemoglobin

Question 49

mouth

Answer 49

function: mechanical and chemical digestion

Question 50

esophagus

Answer 50

function: swallowing

Question 51

stomach

Answer 51

function: mechanical and chemical digestion

Question 52

small intestine

Answer 52

function: mechanical and chemical digestion

Question 53

large intestine

Answer 53

function: water absorption

Question 54

peptic ulcers

Answer 54

sore in lining of stomach commonly caused by infection of Helicobacter pylori symptoms: abdominal pain, bloating, nausea, less appetite form because tissues become inflamed because mucus lining is weak gastric juice comes in contact with tissue acid resistant bacteria attach to walls of digestive tract

Question 55

inflammatory bowel disease

Answer 55

diseases that cause inflammation in the intestines chronic disease treated with medication and special diet Crohns disease: affect any part of alimentary canal children with Crohns grow improperly, thinner bones, poor muscle development ulcerative colitis: attacks the colon symptoms: bloody stool, cramps, abdominal pain may need to remove part of colon

Question 56

constipation

Answer 56

bowel movements lessen stools are dry causes: lack of water, lack of good nerve and muscle function, unhealthy diet

Question 57

Hepatitis

Answer 57

inflammation of the liver, caused by virus 3 types: A: drinking contaminated water B: spread by sexual contact C: contact with infected blood

Question 58

Cirrhosis

Answer 58

chronic disease of liver scar tissue replaces healthy liver tissue causes: alcoholism and hep C fatty liver is a warning sign of this treatment: liver transplant