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biology 102 > chapter 14 > Flashcards

chapter 14 Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

nutrients

A

substances in food that are required for growth, reproduction, and the maintenance of whatever you choose to eat.

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2
Q

digestive system

A

consists of all the organs that share the common function of getting nutrients into the body

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3
Q

gastrointestinal (GI) tract

A

organs that form this hollow tube

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4
Q

GI consists of 4 layers

A
  1. Mucosa
  2. Sbmucosa
  3. Muscularis
  4. Serosa
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5
Q

Mucosa

A

innermost tissue layer. all nutrients must cross this to enter the blood

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6
Q

Submucosa

A

layer of connective tissue containing blood vessels, lymph vessels, and nerves. Components of food that are absorbed across the mucosa enter the blood and lymph vessels of the submucosa

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7
Q

Muscularis

A

3rd layer of GI tract tissue is responsible for motility or movement.

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8
Q

Serosa

A

outermost layer is a thin connective tissue sheath that surrounds and protects the other 3 layers and attaches the digestive system to the walls of the body cavities

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9
Q

5 processes of the digestive system

A
  1. mechanical processing and movement - chewing breaks food into smaller pieces and 2 types of movement mix the content of the lumen and propel it forward
  2. Secretion - fluid, digestive enzymes, acid, alkali, bile, and mucus are all secreted into the GI tract at various places
  3. Digestion - contents of the lumen are broken down both mechanically and chemically into smaller and smaller particles, culminating in nutrient molecules
  4. Absorption - Nutrient molecules pass across the mucosal layer of the GI tract and into the blood or lymph
  5. Elimination - Undigested material is eliminated from the body via the anus
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10
Q

Peristalsis

A

propels food forward. lump of food stretches a portion of the GI tract, causing the smooth muscle in the front of the bolus to relax and the muscle behind it ot contract.

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11
Q

Segmentation

A

mixes food. short sections of smoot muscle contract and relax in seemingly random fashion

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12
Q

salivary glands

A

produce a watery fluid called saliva

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13
Q

Pharynx

A

or throat, chewed food mixed with saliva gets pushed by tongue to pharynx for swallowing.

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14
Q

esophagus

A

muscular tube consisting of both skeletal and smooth muscle that connects the pharynx to the stomach

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15
Q

stomach

A

is a muscular, expandable sac

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16
Q

stomach performs 3 functions

A
  1. food storage - stores food until it can be digested and absorbed.
  2. digestion - digest proteins, using strong acid and protein-diesting enzymes
  3. regulation of delivery - stomach regulates the rate at which food is delivered to the small intestine
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17
Q

pepsin

A

known as gastic juice

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18
Q

chyme

A

watery mixture of partially digested food and gastric juice that is delivered to the small intestine

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19
Q

peptic ulcer

A

occur in the esophagus and upper art of the small intestine as well. open sore to tissues

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20
Q

small intestine has 2 major functions

A
  1. digestion - protein digestion contines here from the stomach which involves neutralizing the highly acidic gastric juice and adding additional digestive enzymes from the intestine and pancreas
  2. Absorption - nearly 90% of the absobable nutrients and water is absorbed in the small intestine
21
Q

small intestine consists of 3 different regions

A
  1. duodenum - 1st region about 10 inches long
  2. jejunum-
  3. ileum
22
Q

duodenum

A

most of the digestion takes place

23
Q

villi

A

mucosa contains large folds covered with microscopic projections.

24
Q

pancreas

A

enlongated organ that lies just behind the stomach, has both endocrine and exocrine functions

25
Q

pancreas produces and secretes

A
  1. digestive enzymes

2. sodium bicarbonate

26
Q

bile

A

watery mixture containing electrolytes, cholesterol, bile salts derived from cholesterol, a phospholipid called lecithin, and pigments derived from the breakdown of hemoglobin. emulsify lipids in the small intestine.

27
Q

heptaic portal system

A

carries nutrient-rich blood directly from the digestive organs to the liver via the hepatic portal vein.

28
Q

liver

A
  1. store fat-soluble vitamins and iron
  2. store glucose as glycogen after a meal
  3. manufactures plasma proteins, such as albumin and fibrinogen, from amino acids
  4. synthesize and stores som lipids
  5. inactivates many chemicals, including alcohol, hormones, drugs, and poisons
  6. converts ammonia, a toxic waste product of metabolism, into less toxic urea
  7. destroys worn-out red blood cells
29
Q

gallbladder

A

concentrates bile by removing most of the water and stores it until after a meal, when it is secreted into the small intestine via the bile duct, which joins the pancreatic duct

30
Q

large intestine

A

absorbs most of the remaining nutrients and water and stores the now nearly solid waste material until it can be eliminated. half as long as the small intestine but larger in diameter

31
Q

appendix

A

small fingerlike pouch, extends from the cecum. has no known digestive function, but we become acutely aware of its presence if it becomes inflamed or infected, a condition called appendicitis

32
Q

colon

A

feces are stored in the sigmoid colon until defecation, when they pass through the rectum to the anus

33
Q

gastrin

A

triggers the release of more gastric juic

34
Q

secretin

A

stimulates the pancreas to secrete water and bicarbonate to neutralize acid.

35
Q

cholecystokinin

A

signal the pancreas to secrete more digestive enzymes. this and stretching of the duodenum also stimulate the gallbladder to contract and release bile

36
Q

carbohydrates

A

are one of the body’s main sources of energy, and many nutritionists recommend that approximately 45-65% of our Calorie intake come from carbohydrates. can be simple or complex

37
Q

saturated fats

A

have 2 hydrogen atoms for every carbon atom i their fatty acid tails. solids to room temp. found primarily in meat and dairy prodcts and in a few plant sources such as coconut and palm kernel oil.

38
Q

unsaturated fats

A

missing one or more hydrogen atoms in their fatty acid tails. plant and fish oils. are a healthier choice, some essential fatty acids must be consumed to meet the body’s nutritional requirements

39
Q

proteins

A

vital components of every cell. make up the enzymes that direct metabolism, they seve as receptor and transport molecules, and they build our muscle fibers. few are hormones

40
Q

essential amino acids

A

must be ingested in food.

41
Q

complete protein

A

contains all 20 of the amino acids in proportions that meet our nutritional needs. most anmal proteins are complete but most plant proteins are incomplete

42
Q

vitamins

A

group of at least 13 chemicals that are essential for normal functioning. body can only produce a few vitamins: skin synthesizes vitamin D when exposed to sunlight, and bacteria livin in the colon manufacture vitamin k, B6, and biotin

43
Q

Minerals

A

are the atoms of certain chemical elements tat are also essential for the body processes. ions in blood plasma and cell cytoplasm. represent most of the chemical structure of bone

44
Q

Recommended Dieatry Allowance (RDA)

A

national research council publishes the current best estimate in this. most healthy people can achieve the RDA without taking supplements if they eat a balanced diet of whole foods

45
Q

fiber

A

found in many vegetables, fruit, and grains. is indigestible material. bodies cant digest it, we need a certain amount of it in our diet

46
Q

basal metabolic rate (BMR)

A

energy your body needs to perform essential activities such as breathing and maintaining organ function. influenced by gender and body composition, age, health, stress, food intake, genetics

47
Q

body mass index (BMI)

A

publish charts that use a person’s height and weight to define it

48
Q

Anorexia nervosa

A

condition in which a person diets excessively or stops eating altogeter, even to the point of starvation and death

49
Q

Bulimia

A

binge-and-purge condition i which someone eats and deliberately vomits

biology 102 (12 decks)

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