Chapter 10 Quiz Flashcards
1
Q
Macromolecules
A
A very large molecule made up of smaller molecules that are linked together
- Carbohydrates
- Lipids
- Proteins
- Nucleic Acids
2
Q
Carbohydrates
A
- Provide short or long-term energy storage for organisms
- Contain carbon, hydrogen, and oxygen in a 1:2:1 ratio
- 3 types: monosaccharides, disaccharides, polysaccharides
3
Q
Monosaccharides
A
- A type of carbohydrate
- Simple sugars with 3-7 carbons
- ex. glucose, fructose
4
Q
Disaccharides
A
- 2 monosaccharide molecules
- ex. sucrose, lactose, maltose
5
Q
Polysaccharides
A
- many linked sugar molecules called carbohydrates
- ex. glycogen in animals, starch in plants
6
Q
Lipids
A
- Organic compounds that do not dissolve in water
- Made of glycerol attached to 3 fatty acid chains
- Store 2.25x more energy than carbs
- Phospholipids specifically make up the membrane of cells
7
Q
Lipid diagram
A
8
Q
Types of lipids
A
Saturated fatty acid
- no double bonds in middle
Unsaturated — TRANS
- H atoms opposite
Unsaturated — CIS
- H atoms same side
- bent config
9
Q
Proteins
A
- Small sub-units known as amino acids
- Held together with peptide bonds
- chains of amino acids are called peptides
- ex. insulin
10
Q
Primary protein structure
A
11
Q
Secondary protein structure
A
12
Q
Tertiary protein structure
A
13
Q
Quaternary protein structure
A
14
Q
Nucleic acids
A
- Direct the growth and development of all organisms using a chemical code
- Two types:
- DNA — Deoxyribonucleic acid
- RNA — Ribonucleic acid
15
Q
Enzymes
A
- Help speed up important chemical reactions in the body. Work as a “lock and key” molecule
- Use hydrolysis (water) to break apart molecules
- Macromolecules must be broken down before absorption
16
Q
Vitamins & minerals
A
Inorganic and organic substances that enable chemical reactions to occur
17
Q
Calcium
A
- Mineral
- Functions
- forming bone
- conducting nerve signals
- contracting muscle
- clotting blood
- Sources:
- dairy
18
Q
Iron
A
- Mineral
- Functions
- producing hemoglobin
- Sources
- red meat
19
Q
Magnesium
A
- Mineral
- Functions
- supporting enzyme functions
- producing protein
- Sources
- dark, leafy greens
20
Q
Potassium
A
- Mineral
- Functions
- conducting nerve signals
- contracting muscle
- Source
- grains
21
Q
Sodium
A
- Mineral
- Functions
- conducting nerve signals
- balancing body fluid
- Sources
- salt
22
Q
Vitamin A / Carotene
A
- Functions
- good vision
- healthy skin & bones
- Sources
- fruit
23
Q
Vitamin B1 / Thiamine
A
- Functions
- metabolizing carbohydrates
- growth & muscle tone
- Sources
- beans
24
Q
Vitamin C / Ascorbic acid
A
- Functions
- healthy bones, teeth, gums, and blood vessels
- boosting immune system
- Sources
- fruits
25
Vitamin D
- Functions
- absorbing calcium
- forming bone
- Sources
- fish
26
Vitamin E
- Functions
- strengthening red blood cell membranes
- Sources
- fruits
27
Functions of water
- Flushing toxins from cells
- Lubricating tissues & joints
- Regulating body temp
28
How animals obtain their food
- Filter feeding
- Aquatic animals, sponges
- Substrate feeding
- live in or on their food source
- ex. caterpillars
- Fluid feeding
- obtain food by sucking or licking
- ex. butterfly
- Bulk feeding
- ingest large pieces of food
- ex. humans
29
4 stages of food processing
1. Ingestion
- taking in/eating food
2. Digestion
- breakdown of food by mechanical & chemical means
3. Absorption
- transport from the digestive system into the circulatory system
4. Elimination
- the removal of undigested solid waste
30
Mesentery
Skin that holds structures together
31
Peritoneal sac
Protects the abdominal cavity
32
The mouth
- Food triggers salivary glands to secrete saliva
- 3 pairs of salivary glands
- Amylase (an enzyme) in saliva breaks down starches into simpler sugar
- Teeth bite, tear, and grind food
33
Diagram of the mouth
34
The esophagus
- A hollow muscular tube that uses peristalsis to move food down it
- While eating, the epiglottis covers the trachea to prevent choking, uvula blocks the nasal cavity
- Entrance to stomach controlled by esophageal sphincter
35
Bolus
- A smooth ball of food which is moulded by your tongue as you chew
36
The stomach
- Muscular j-shaped organ with walls folded like an accordion that allow it to expand
- Lined with millions of gastric glands that secrete gastric juice
- HCl, salts, enzymes, water, mucus
- Pepsin-protein digestion (pepsinogen is inactive)
- 3 layers of muscle fibres
- Bolus becomes chyme
- Pyloric sphincter keeps food in
37
Stomach diagram
38
Stomach on a cell level
- Chief cells produce pepsinogen, is converted to pepsin by hydrochloric acid
- Goblet cells produce the mucous lining that protects the epithelium from the acidic env. of the gastric lumen
39
Small intestine
- Part of the alimentary canal in which digestion is completed
- Walls are folded to speed up absorption
- Folds covered in finger-like projections called villi & microvilli
- Duodenum, jejunum, and ileum
40
Duodenum
- As food passes through it, it combines the chyme with secretions from the pancreas & gall bladder
41
Jejumum
- Contains more folds that the duodenum & breaks down proteins & carbs
42
Ileum
- Absorbs nutrients before the large intestine
43
Accessory organs
Pancreas, liver, and gall bladder
44
Pancreas
- Secretes fluid into the duodenum
- Fluid contains enzymes that chemically digest carbs, lipids, & proteins
- Fluid also contains bicarbonate, which alters the pH of the chyme
45
Liver
- Largest internal organ
- Secretes bile, emulsifying fat
46
Gall bladder
- Stores bile & salts for fat digestion
47
Salivary amylase
Origin: Salivary glands
Where it acts: Mouth
pH: 7
Nutrient molecule digested: Starch, glycogen
Products of digestion: Maltose/disaccharide
48
Pancreatic amylase
Origin: Panceas
Where it acts: Small intestine
pH: 8
Nutrient molecule digested: Starch, glycogen
Products of digestion: Maltose
49
Carbohydrases
Includes sucrase, maltese, and lactase.
Origin: Small intestine
Where it acts: Small intestine
pH: 8
Nutrient molecule digested: Sucrose, Maltose, & Lactose
Products of digestion: Glucose + Fructose, Glucose, Glucose + galactose
50
Pancreatic lipase
Origin: Panceas
Where it acts: Small intestine
pH: 8
Nutrient molecule digested: Lipids
Products of digestion: Fatty acids and glycerol
51
Pepsin (Proteases)
Origin: Stomach
Where it acts: stomach
pH: 1-2
Nutrient molecule digested: Protein
Products of digestion: Peptides
52
Trypsin & Chymotrypsin (Proteases)
Origin: Panceas
Where it acts: Small intestine
pH: 8
Nutrient molecule digested: Small polypeptides
Products of digestion: Smaller peptides
53
Complex carbs chemical digestion & absorption
54
Proteins chemical digestion & absorption
55
Fats/lipids chemical digestion & absorption
56
Nucleic acids chemical digestion & absorption
57
Factors that affect enzyme action
- Temperature
- More energy is added at higher temps, enzyme activity increases, and chemical bonds can become too weak to maintain the enzyme shape (denatured)
- pH
- Optimal temp: 37ºc
- Optimal pH: 6-8
58
Large intestine
- Absorbs water from the alimentary canal
- Any remaining material moves into the large intestine
- Billions of anaerobic bacterial in the colon break down undigested matter further
-
59
Digestive system diagram
60
Peptic ulcers
- A sore in the stomach or duodenum caused by Helicobacter plylori
- Helicobacter plylori attach to digestive tract & stop it from producing protective mucus
- Treatment include antibiotics, meds that reduce stomach acidity, & lifestyle changes
61
Inflammatory bowel disease
- IBD
- A group of disease that cause inflammation in the intestines
- Chronic and long lasting
- Treatment includes a special diet and meds that reduce pain & inflammation
62
Crohn’s disease
- IBD that affects the alimentary canal from the mouth to the anus
- Children with it do not grow properly during puberty
- Causes thinner bones and poor muscle development
63
Ulcerative colitis
- IBD that attacks the colon
- Symptoms include loose and bloody stools, cramps, and abdominal pain
- Surgeons might need to remove the colon and create a new waste exit in extreme cases
64
Constipation
- Bowel movement as are reduced to 3 per week or less
- Stools are dry, small, and difficult to eliminate
- Caused by low water intake, lack of good nerve & muscle connections in the bowel, unhealthy diet, and lack of physical activity
- Fibre helps reduce it
65
Hepatitis
- Inflammation of the liver
- Most commonly caused by a virus
- 3 types
66
Hepatitis A
- Contracted from drinking contaminated water
67
Hepatitis B
- Spread by sexual contact
- Vaccine exists
68
Hepatitis C
- Usually spread by contact with infected blood
- No vaccine
69
Cirrhosis
- Chronic disease of the liver when scar tissue replaces healthy liver tissue & prevents it from functioning properly
- Caused by chronic alcoholism & hepatitis C
- Few symptoms early on
- Blood tests can be used
70
Gallstones
- Small, hard masses of cholesterol crystals that form in the gallbladder
- Caused by obesity, alcohol intake, and heredity
- Treated with meds or ultrasound shock waves
- Probability can be reduced by losing weight, increasing omega-3 intake, and decreasing the size of meals
- Entire gallbladder may need to be surgically removed in serious cases
71
Endoscope
- Imaging tech used to confirm hard to observe
- Many different attachments, not just a camera
- Can be wire or pill
- Non-invasive and quick
72
Diabetes
- Chronic disease in which, body cells are unable to use glucose to provide energy for muscles & tissue
- Pancreas normally releases insulin into the bloodstream after you eat
- Insulin allows glucose from the digested food to enter the body’s cells, lowering the amount of glucose circulating in the bloodstream
- Without insulin, glucose cannot get into the cells and levels in the bloodstream can get dangerously high
73
Type 1 diabetes
- Occurs when the insulin-producing cells of the pancreas are destroyed by the immune system
- Most common in children, teens, and young adults
74
Type 2 diabetes
- Occurs when either the body does not make enough insulin or it is unable to properly use it
- Most common in those over 40
75
Gestational diabetes
- Can develop during pregnancy
- Often ends when baby is born
- Women who had it during their pregnancy are more likely to develop type 2 later on
- Result of pregnancy hormones or inadequate insulin production levels
76
Insulin discovery
Frederick Banting and Charles Best discovered the connection between insulting & diabetes at UofT
