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Biology Grade 11 > Chapter 10 The Digestive System (Defs.) > Flashcards

Chapter 10 The Digestive System (Defs.) Flashcards

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1
Q

The fluid between cells.

A

Interstitial fluid

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2
Q

A very large molecule made up of smaller molecules that are linked together.

A

Macromolecule

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3
Q

The sum total of all of the chemical reactions that occur in an organism.

A

Metabolism

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4
Q

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

A

Essential nutrient

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5
Q

Provide materials to build cell membranes. Provide quick energy for use by cells.
Ex. glucose, fructose, lactose, maltose, starch, glycogen, cellulose.

A

Carbohydrates

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6
Q

Store energy reserves for later use by cells. Cushion and insulate internal organs. Provide materials to build cell membranes.
Ex. fats, oils, waxes

A

Lipids

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7
Q

Provide structure and support for blood cells, body tissues, and muscles. Aid in muscle movements, such as contraction. Act as catalysts to speed up chemical reactions in the cells. Provide immunity against infection and disease.
Transport ions in cell membranes.
Ex. insulin, hemoglobin, collagen, antibodies, enzymes.

A

Proteins

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8
Q

Contain the organism’s genetic information. Direct the organism’s growth.
Ex. deoxyribonucleic acid (DNA), ribonucleic acid (RNA).

A

Nucleic acids

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9
Q

A simple sugar with 3 to 7 carbon atoms.

A

Monosaccharide

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10
Q

A sugar made up of 2 monosaccharide molecules.

A

Disaccharide

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11
Q

A large molecule made up of many linked monosaccharide molecules.

A

Polysaccharide

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12
Q

A polysaccharide made up of glucose units.

A

Glycogen

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13
Q

An organic compound that does not dissolve in water, such as fat and oil.

A

Lipid

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14
Q

A building block of protein.

A

Amino acid

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15
Q

A bond that holds together the amino acids in a protein.

A

Peptide bond

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16
Q

A linear chain of several amino acids linked by peptide bonds.

A

Polypeptide

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17
Q

A chemical reaction in which water breaks apart macromolecules into smaller molecules.

A

Hydrolysis

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18
Q

A protein molecule that helps speed up important chemical reactions in the body.

A

Enzyme

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19
Q

What are the four stages of food processing? With description?

A

Ingestion - The taking in or eating of food.
Digestion - The breakdown of food by mechanical and chemical processes into molecules small enough for cells of the body to absorb.
Absorption - The transport of the products of digestion from the digestive system into the circulatory system, which distributes them to the rest of the body.
Elimination - The removal of undigested solid waste matter from the body.

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20
Q

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

A

Alimentary canal

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21
Q

The physical breakdown of large pieces of food into smaller pieces in the mouth by the action of teeth, beak, or other similar structures, and churning motions in the stomach.

A

Mechanical digestion

22
Q

The chemical breakdown of nutrient molecules into smaller molecules by enzyme action.

A

Chemical digestion

23
Q

A pouch at the beginning of the large intestine that receives waste material from the small intestine.

A

Cecum

24
Q

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

A

Salivary glands

25
Q

A watery secretion in the mouth that begins the digestive process.

A

Saliva

26
Q

The muscular tube through which food passes from the mouth to the stomach.

A

Esophagus

27
Q

A wave-like series of muscular contractions in the esophagus.

A

Peristalsis

28
Q

A ring muscle that controls the entrance to the stomach; normally closed to prevent the acidic contents of the stomach from backing up into the esophagus, but it relaxes to allow each bolus of food to enter the stomach.

A

Esophageal sphincter

29
Q

A burning sensation in the throat or chest that occurs when small amounts of acidic liquid escape from the stomach and move up the esophagus into the throat; also known as heartburn.

A

Acid reflux

30
Q

A mixture of hydrochloric acid, salts, enzymes, water, and mucus that is produced by glands in the stomach to help digest food.

A

Gastric juice

31
Q

A thick liquid produced in the stomach and made of digested food combined with gastric juice.

A

Chyme

32
Q

An enzyme in gastric juice that helps break down proteins into polypeptides.

A

Pepsin

33
Q

A muscular valve at the lower end of the stomach that controls the flow of chyme; when closed, it keeps food in the stomach; when open, it allows chyme to flow into the small intestine.

A

Pyloric sphincter

34
Q

A short, wide U-shaped section of the small intestine into which food passes from the stomach.

A

Duodenum

35
Q

Finger-like projections lining the surface of the small intestine that increase the surface area to improve the absorption of nutrients.

A

Villi (singular villus)

36
Q

The fine brush-like projections that cover the surface of each villus in the lining of the small intestine.

A

Microvilli (singular microvillus)

37
Q

The portion of the small intestine that follows immediately after the duodenum.

A

Jejunum

38
Q

The portion of the small intestine that follows immediately after the jejunum.

A

Ileum

39
Q

A greenish-yellow fluid secreted by the liver that helps digest fat.

A

Bile

40
Q

An accessory organ to the digestive system that secretes pancreatic fluid into the duodenum; enzymes in pancreatic fluid chemically digest carbohydrates, lipids, and proteins.

A

Pancreas

41
Q

An accessory organ to the digestive system that stores bile between meals.

A

Gall bladder

42
Q

An accessory organ to the digestive system that produces bile, which aids in the digestion of fats; largest internal organ of the body.

A

Liver

43
Q

The region of the digestive system where leftover matter from the colon collects as feces.

A

Rectum

44
Q

A by-product of the breakdown of hemoglobin (the protein that carries oxygen in the blood); gets secreted into the bile in the liver; responsible for the brown colour feces.

A

Bilirubin

45
Q

A sore in the lining of the stomach or duodenum, most commonly caused by infection with the bacterium Helicobacter pylori.

A

Peptic ulcer

46
Q

The general name for a group of diseases that cause inflammation in the intestines.

A

Inflammatory bowel disease (IBD)

47
Q

A form of inflammatory disease that can affect any part of the alimentary canal from the mouth to the anus.

A

Crohn’s disease

48
Q

A form of inflammatory disease that attacks the colon.

A

Ulcerative colitis

49
Q

Inflammation of the liver, most commonly caused by a virus.

A

Hepatitis

50
Q

The irreversible replacement of healthy liver tissue with non-functioning scar tissue; most commonly caused by excessive alcohol intake or hepatitis.

A

Cirrhosis

51
Q

A condition in which the body is unable to use glucose for energy.

A

Diabetes

Biology Grade 11 (8 decks)

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