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Biology - 11 > Chapter 10 > Flashcards

Chapter 10 Flashcards

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1
Q

Define macromolecule

A

Large molecule made up of smaller molecules linked together

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2
Q

What are macromolecules also known as?

A

Nutrients

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3
Q

How many types of macromolecules are there and what are they?

A

4; Carbohydrates, Lipids, Proteins, Nucleic Acids

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4
Q

Define metabolism

A

Sum total of all the chemical processes carried out by cells to maintain life in an organism

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5
Q

What are the 4 categories of macromolecules known as?

A

Essential nutrient

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6
Q

Define essential nutrient

A

A nutrient that cannot be made by the body, and must be obtained from food

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7
Q

Describe carbohydrates

A
  • Always have carbon, hydrogen, oxygen in same proportions
  • 2 H: 1 O: 1 C
  • Provide materials to build cell membranes
  • Provide short or long term energy
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8
Q

Name some examples of carbohydrates

A

Glucose, fructose, lactose, starch, glycogen, cellulose

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9
Q

What are the 2 main types of carbohydrates?

A

Simple sugars

Polysaccharide

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10
Q

What are the 2 types of simple sugars?

A
  • Monosaccharides

- Disaccharides

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11
Q

Describe the structure of monosaccharides

A
  • Carbohydrate molecule with 3-7 carbon atoms w/ H and O arranged in a ring
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12
Q

Name some examples of monosaccharides

A

Glucose (sugar in blood), fructose (sugar in fruit)

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13
Q

Describe disaccharides

A
  • Double sugar; made up of 2 simple sugars
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14
Q

Name some examples of disaccharides

A

Sucrose (table sugar), maltose (sugar in grain), lactose (sugar in diary products)

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15
Q

Describe polysaccharides

A
  • Complex carbohydrates that consist of many linked simple sugars (monosaccharides)
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16
Q

Name some examples of polysaccharides

A

Starch (stores energy in plants)
Cellulose
Glycogen (stores energy in animals)

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17
Q

Define glycogen

A

A polysaccharide made up of glucose units

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18
Q

Describe the function of Lipids

A
  • Store energy reserves for later use by cells
  • cushion and insulate internal organs
  • provide materials to build cell membranes
  • Insoluble in water
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19
Q

Describe the structure of lipids

A
  • Molecule of glycerol (alcohol) consisting of 3 carbon atoms, each attached to a fatty acid chain
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20
Q

Name some examples of Lipids

A

Fats (Butters & lard)
Oils ( olive oil, safflower oil)
Waxes

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21
Q

Describe the structure of proteins

A
  • Assembled from small sub-units known as amino acids

- Joined together by peptide bonds into one or more chains; called polypeptides

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22
Q

Define amino acid

A

A building block of protein

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23
Q

Define peptide bond

A

A bond that holds together the amino acids in a protein

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24
Q

Define polypeptides

A

A linear chain of several amino acids linked by peptide bonds

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25
Q

What do proteins do?

A

Provide structure and support for blood cells, body tissues and muscles

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26
Q

Name some examples of proteins

A

Insulin
Hemoglobin
Antibodies
Enzymes

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27
Q

Most enzymes and antibodies are ———

A

Proteins

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28
Q

Describe Nucleic Acids

A
  • Contain organism’s genetic info
  • Directs organism’s growth
  • RNA present in all living cells
  • It’s role is to be messenger carrying instructions from DNA for the synthesis of proteins
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29
Q

Name some examples of Nucleic Acids

A

Ribonuclease Acid (RNA) and deoxyribonucleic acid (DNA)

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30
Q

What must be done before the cells can absorb the macromolecules?

A

Broken down

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31
Q

What is the process that carries out chemical breakdown called?

A

Hydrolysis

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32
Q

Define and describe hydrolysis

A

A water molecule is added to the macromolecule to break up the chemical bonds of the macromolecule (carbohydrate, lipid, protein, etc)

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33
Q

What is a tip to remember hydrolysis and what it means?

A

Hydro means water; lysis means to loosen

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34
Q

Other than hydrolysis, what does the breakdown of chemical bonds in macromolecules involve?

A

Enzymes

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35
Q

Define Enzyme

A

Secreted by cells in the digestive tract; they act as catalysts to speed up the chemical reactions without being used up in the reaction

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36
Q

How many types of digestive enzymes are there?

A

4

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37
Q

What are the 4 types of digestive enzymes?

A

Carbohydrase, lipase, protease, nuclease

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38
Q

What macromolecule does the enzyme Carbohydrase break down and what does it break it down into?

A

Carbohydrates; Simple sugars

39
Q

Where does Carbohydrase break down it’s macromolecule? Name an enzyme that perform this function

A

In the mouth with the enzyme amylase (produced in salivary glands)

40
Q

What is amylase?

A

An enzyme in the mouth - produced by salivary glands - that breaks down carbohydrates

41
Q

What does the enzyme lipase break down and what is the result of it?

A

Lipids; glycerol (alcohol) and fatty acids

42
Q

Where does lipase break down its macromolecule? Name an example of an enzyme that performs that function

A

In the small intestine and pancreas by Pancreatic Lipase

43
Q

What does the enzyme protease break down and what is the result of it?

A

Protein; Amino acids

44
Q

Where does Protease break down its macromolecule? Name an enzyme that performs this function

A

In the stomach with pepsin (produced by stomach glands)

45
Q

What is Pancreatic Lipase?

A

Enzyme that breaks down lipids; produced in pancreas and small intestine

46
Q

What is pepsin?

A

An enzyme that breaks down proteins, produced by stomach glands in the stomach

47
Q

What macromolecule does the enzyme Nuclease break down and what product is the result of it?

A

Nucleic Acid; Nucleotides

48
Q

Where does the enzyme Nuclease break down its macromolecule? Name an enzyme that performs this function

A

In the pancreas and small intestine by Pancreatic Nuclease

49
Q

What is Pancreatic Nuclease?

A

An enzyme in the pancreas and small intestine that breaks down Nucleic Acid

50
Q

Match each enzyme to the macromolecule it breaks down:

Amylase Protein
Pancreatic Lipase Carbohydrates
Pepsin Lipids
Pancreatic Nuclease Nucleic Acid

A

Amylase –> Carbohydrates
Pancreatic Lipase —> Lipids
Pepsin —> Proteins
Pancreatic Nuclease —> Nucleic Acid

51
Q

What is the essential function of the digestive system?

A

Break down food into useful substances that can be absorbed into the circulatory system

52
Q

What are the 4 steps of digestion?

A
  1. Ingestion
  2. Digestion
  3. Absorption
  4. Elimination
53
Q

State and describe the first step of digestion

A
  1. Ingestion

- Taking in or eating food

54
Q

State and describe the second step of digestion

A
  1. Digestion

- Breakdown of food by mechanical and chemical processes into molecules small enough for the body to absorb

55
Q

State and describe the third step of digestion

A
  1. Absorption
    - Transport of the products of digestion from the digestive system into the circulatory system, which distributes to the rest of the body
56
Q

State and describe the forth step of digestion

A
  1. Elimination

- Removal of undigested solid waste matter from the body

57
Q

To digest food, what do most animals have?

A

Digestive tract; consists of long open tube; called alimentary canal

58
Q

Define alimentary canal

A

The tube through which food is processed, beginning at the mouth and ending at the anus; also known as digestive tract

59
Q

What is mechanical digestion?

A

Food enters mouth and is broken apart into smaller pieces by teeth; broken food moves along digestive tract by contractions of the tube itself

60
Q

What is chemical digestion?

A

Fluid releasing glands in the mouth and tract add liquid and enzymes that break down macromolecules of food

61
Q

What varies according to the feeding habits of the species?

A

Digestive tract length

62
Q

——– and ———- usually have longer digestive tracts relative to body size

A

Herbivores and omnivores

63
Q

Why do herbivores and omnivores have a longer digestive tract?

A

Cellulose more difficult to digest then animal tissues; a longer digestion time needs a longer digestive tract

64
Q

True or False: Carnivore have a longer digestive tract than Herbivores

A

False; Herbivores and omnivores have a longer tract

65
Q

True or False: Herbivores have a longer digestive tract than Carnivores

A

True; animals tissues easier to digest than cellulose

66
Q

What triggers the salivary glands?

A

Smell or sight of food

67
Q

Where does the digestive system start?

A

First point of contact- mouth

68
Q

Define Salivary Glands

A

Glands in the mouth that produce saliva to begin the chemical digestion of food

69
Q

What do the Salivary glands do?

A
  • Produces saliva, beginning the chemical digestion of food
70
Q

How many salivary glands are there in the mouth and what are they called?

A

3;

  • Parotid gland
  • Sublingual gland
  • Submandibular gland
71
Q

Name the 3 salivary glands that are in the mouth

A
  • Parotid gland
  • Sublingual gland
  • Submandibular gland
72
Q

Define Saliva

A

Watery secretion in the mouth that begins the digestive process

73
Q

What is the function of saliva?

A
  • To lubricate and breakdown food, making it easy to swallow
  • stimulates taste bugs; allowing taste of flavours
74
Q

Describe the structure of saliva?

A
  • Contains enzyme called amylase that breaks down carbohydrates into simple sugars
75
Q

Where does mechanical digestion start and how?

A

In the mouth; teeth bite, tear and grind food into smaller proves

76
Q

Other than the fact that food needs to be in smaller pieces, what is the advantage of grinding food into smaller pieces?

A
  • Exposes more SA of food to saliva
77
Q

What does the tongue do?

A
  • Manipulates food during chewing
  • Helps food form the bolus
  • Pushes food back to molar for grinding (mechanical digestion)
78
Q

What is bolus?

A

Moist ball of food

79
Q

What is the epiglottis?

A
  • Functions a trap door

- Covers trachea (windpipe) during swallowing to prevent food from going down the wrong pipe

80
Q

What functions like a “trapdoor” in the esophagus?

A

Epiglottis

81
Q

Define Esophagus

A

Muscular tube through which food passes from the mouth to the stomach

82
Q

Describe the Esophagus

A
  • 2m diameter
  • Connects pharynx and stomach
  • Transports each bolus of food to stomach through peristalsis
  • Glands in lining produce mucus; keeps passage moist and aids in swallowing
83
Q

Define peristalsis

A

Wave-like series of muscular contractions in the esophagus

84
Q

What is the Esophageal Sphincter?

A

Controls the entrance to the stomach

85
Q

What controls the entrance to the stomach?

A

Esophageal Sphincter

86
Q

Describe the stomach

A
  • J shaped organ: holds 1.5 L of food
  • Food temporarily stores while chemical and mechanical digestion takes place
  • Has 3 layers of muscle fibres that contract and relax in order to ,is food with gastric juices
87
Q

What are gastric juices made up of?

A
  • HCl
  • Salts
  • Enzymes
  • Water
  • Mucus
88
Q

What does the HCl in gastric juice do?

A
  • Sterilizes upper digestive tract and destroys invading microbes
  • Causes food to have low pH (best for pepsin to function)
89
Q

What does the mucus in gastric juice do?

A

Coats walls of stomach; protecting it from attack by acidic gastric juice

90
Q

What is a mixture of food and gastric juices called?

A

Chyme

91
Q

Define chyme

A

Thick liquid produced in the stomach and made of digested food combined with gastric juices

92
Q

What is the Pyloric Sphincter?

A

Muscular valve in lower end of stomach that keeps food in the stomach

93
Q

What is the muscular valve in the lower end of the stomach that keeps food in the stomach

A

Pyloric Sphincter

Biology - 11 (11 decks)

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