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Biology 11 > Chapter 10 Quiz > Flashcards

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

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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
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3
Q

Monosaccharides

A
  • A type of carbohydrate
  • Simple sugars with 3-7 carbons
  • ex. glucose, fructose
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4
Q

Disaccharides

A
  • 2 monosaccharide molecules
  • ex. sucrose, lactose, maltose
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5
Q

Polysaccharides

A
  • many linked sugar molecules called carbohydrates
  • ex. glycogen in animals, starch in plants
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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
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7
Q

Lipid diagram

A
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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

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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
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10
Q

Primary protein structure

A
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11
Q

Secondary protein structure

A
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12
Q

Tertiary protein structure

A
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13
Q

Quaternary protein structure

A
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14
Q

Nucleic acids

A
  • Direct the growth and development of all organisms using a chemical code
  • Two types:
    1. DNA — Deoxyribonucleic acid
    2. RNA — Ribonucleic acid
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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
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16
Q

Vitamins & minerals

A

Inorganic and organic substances that enable chemical reactions to occur

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17
Q

Calcium

A
  • Mineral
  • Functions
    • forming bone
    • conducting nerve signals
    • contracting muscle
    • clotting blood
  • Sources:
    • dairy
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18
Q

Iron

A
  • Mineral
  • Functions
    • producing hemoglobin
  • Sources
    • red meat
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19
Q

Magnesium

A
  • Mineral
  • Functions
    • supporting enzyme functions
    • producing protein
  • Sources
    • dark, leafy greens
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20
Q

Potassium

A
  • Mineral
  • Functions
    • conducting nerve signals
    • contracting muscle
  • Source
    • grains
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21
Q

Sodium

A
  • Mineral
  • Functions
    • conducting nerve signals
    • balancing body fluid
  • Sources
    • salt
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22
Q

Vitamin A / Carotene

A
  • Functions
    • good vision
    • healthy skin & bones
  • Sources
    • fruit
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23
Q

Vitamin B1 / Thiamine

A
  • Functions
    • metabolizing carbohydrates
    • growth & muscle tone
  • Sources
    • beans
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24
Q

Vitamin C / Ascorbic acid

A
  • Functions
    • healthy bones, teeth, gums, and blood vessels
    • boosting immune system
  • Sources
    • fruits
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25
Q

Vitamin D

A
  • Functions
    • absorbing calcium
    • forming bone
  • Sources
    • fish
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26
Q

Vitamin E

A
  • Functions
    • strengthening red blood cell membranes
  • Sources
    • fruits
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27
Q

Functions of water

A
  • Flushing toxins from cells
  • Lubricating tissues & joints
  • Regulating body temp
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28
Q

How animals obtain their food

A
  • 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
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29
Q

4 stages of food processing

A
  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
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30
Q

Mesentery

A

Skin that holds structures together

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31
Q

Peritoneal sac

A

Protects the abdominal cavity

32
Q

The mouth

A
  • 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
Q

Diagram of the mouth

A
34
Q

The esophagus

A
  • 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
Q

Bolus

A
  • A smooth ball of food which is moulded by your tongue as you chew
36
Q

The stomach

A
  • 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
Q

Stomach diagram

A
38
Q

Stomach on a cell level

A
  • 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
Q

Small intestine

A
  • 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
Q

Duodenum

A
  • As food passes through it, it combines the chyme with secretions from the pancreas & gall bladder
41
Q

Jejumum

A
  • Contains more folds that the duodenum & breaks down proteins & carbs
42
Q

Ileum

A
  • Absorbs nutrients before the large intestine
43
Q

Accessory organs

A

Pancreas, liver, and gall bladder

44
Q

Pancreas

A
  • 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
Q

Liver

A
  • Largest internal organ
  • Secretes bile, emulsifying fat
46
Q

Gall bladder

A
  • Stores bile & salts for fat digestion
47
Q

Salivary amylase

A

Origin: Salivary glands
Where it acts: Mouth
pH: 7
Nutrient molecule digested: Starch, glycogen
Products of digestion: Maltose/disaccharide

48
Q

Pancreatic amylase

A

Origin: Panceas
Where it acts: Small intestine
pH: 8
Nutrient molecule digested: Starch, glycogen
Products of digestion: Maltose

49
Q

Carbohydrases

A

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
Q

Pancreatic lipase

A

Origin: Panceas
Where it acts: Small intestine
pH: 8
Nutrient molecule digested: Lipids
Products of digestion: Fatty acids and glycerol

51
Q

Pepsin (Proteases)

A

Origin: Stomach
Where it acts: stomach
pH: 1-2
Nutrient molecule digested: Protein
Products of digestion: Peptides

52
Q

Trypsin & Chymotrypsin (Proteases)

A

Origin: Panceas
Where it acts: Small intestine
pH: 8
Nutrient molecule digested: Small polypeptides
Products of digestion: Smaller peptides

53
Q

Complex carbs chemical digestion & absorption

A
54
Q

Proteins chemical digestion & absorption

A
55
Q

Fats/lipids chemical digestion & absorption

A
56
Q

Nucleic acids chemical digestion & absorption

A
57
Q

Factors that affect enzyme action

A
  • 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
Q

Large intestine

A
  • 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
Q

Digestive system diagram

A
60
Q

Peptic ulcers

A
  • 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
Q

Inflammatory bowel disease

A
  • 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
Q

Crohn’s disease

A
  • 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
Q

Ulcerative colitis

A
  • 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
Q

Constipation

A
  • 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
Q

Hepatitis

A
  • Inflammation of the liver
  • Most commonly caused by a virus
  • 3 types
66
Q

Hepatitis A

A
  • Contracted from drinking contaminated water
67
Q

Hepatitis B

A
  • Spread by sexual contact
  • Vaccine exists
68
Q

Hepatitis C

A
  • Usually spread by contact with infected blood
  • No vaccine
69
Q

Cirrhosis

A
  • 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
Q

Gallstones

A
  • 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
Q

Endoscope

A
  • 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
Q

Diabetes

A
  • 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
Q

Type 1 diabetes

A
  • Occurs when the insulin-producing cells of the pancreas are destroyed by the immune system
  • Most common in children, teens, and young adults
74
Q

Type 2 diabetes

A
  • 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
Q

Gestational diabetes

A
  • 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
Q

Insulin discovery

A

Frederick Banting and Charles Best discovered the connection between insulting & diabetes at UofT

Biology 11 (14 decks)

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