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BIO 103 > Chapter 14 > Flashcards

Chapter 14 Flashcards

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Biology 101 flashcards
1
Q

Cells need —material for constructing proteins, fats, sugars and nucleic acids, as well as energy sources, as well as vitamins and minerals and water.

A

raw

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2
Q

Unabsorbed materials are eliminated when we ——-.

A

defecate

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3
Q

Mention the pathway of the digestive system. 8 steps

A

mouth–> pharynx–> esophagus–>(S)Stomach(S)–>Small intestine–>rectum–>anus(S)(S)

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4
Q

What separates the acidic stomach from the other regions, and control defecation?

A

Sphincters

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5
Q

What are the 4 accessory organs?

A

Salivary glands (mouth)
liver
Gall bladder
Pancreas

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6
Q

Enamel Coating is made up of?

A

calcium and phosphate

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7
Q

Living —— (bone like tissue)
supplied by blood vessels
in —- and has nerves too.

A

dentin

pulp

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8
Q

incisors: tear, crush and grind, or cut?

A

cut

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9
Q

canines: tear, crush and grind, or cut?

A

tear

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10
Q

molars: tear, crush and grind, or cut?

A

crush and grind

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11
Q

A vestigial structure is?

A

wisdom teeth

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12
Q

What lives in the mouth on leftover food?

A

Bacteria

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13
Q

A sticky film of bacteria, proteins, food particles, and mucus that may harden into tartar.

A

Plaque

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14
Q

What happens when bacteria take up residence and produce acids?

A

tooth decay

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15
Q

What do we call the infection/inflammation of the Gums due to bacterial toxins?

A

Gingivitis

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16
Q

Periodontal disease: chronic inflammation –>

loss of —– and ——- holding teeth in place: tooth loss.

A

bones

tissue

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17
Q

Which organ begins the enzymatic digestion of carbohydrates?

A

mouth

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18
Q

Tongue is made of which type of muscle?

A

skeletal

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19
Q

What is the function of the tongue?

A

positions food for teeth

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20
Q

What is the source of saliva? where is it positioned?

A

salivary (exocrine) glands below tongue and beside jaw

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21
Q

What is saliva composed of?

A 
water
mucin
salivary amylase
bicarbonate
lysozyme
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22
Q

Lubrication for swallowing and holding foods together?

A

mucin

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23
Q

begins breaking down carbohydrates?

A

salivary amylase

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24
Q

counteracts acid produced by bacteria, keeps ph in range that salivary amylase works?

A

bicarbonate

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25
Q

Kills bacteria?

A

lysozyme

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26
Q

Name a reflex.

A

Swallowing

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27
Q

What is swallowing?

A

delivering food to esophagus

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28
Q

Tongue pushes food into pharynx: voluntary or involuntary phase?

A

voluntary

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29
Q

Receptors in pharynx stimulated by presence of food: voluntary or involuntary phase?

A

involuntary

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30
Q

1) Vocal chords tighten across ——
2) Soft —— rises (closes off nasal passageway)
3) Larynx rises slightly (helps close off trachea)
4) ———- closes opening to trachea (fully closes trachea)
5) Back of tongue pushes food further into ——–

A

larynx
palate
epiglottis
esophagus

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31
Q

Common passageway for air and food and participates in swallowing?

A

pharynx

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32
Q

What connects the pharynx to stomach?

A

esophagus

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33
Q

Which organ assists passage of food downward?

A

esophagus

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34
Q

Which organ is responsible for food motility (gravity and peristalsis)?

A

esophagus

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35
Q

What separates esophagus and stomach?

A

lower esophagus sphincter

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36
Q

Stomach is very acidic, and acid reflux is painful, may cause esophageal —— and —–.

A

ulcers

cancer

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37
Q

What movement from behind pushes food forward, muscles relax ahead of food ball (bolus)?

A

muscle contractions

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38
Q

Which organ stores food until digestion can proceed?

A

stomach

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39
Q

In digestion, (strong acids and protein digesting enzyme: pepsinogen –> ——)

A

pepsin

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40
Q

Which organ regulates the delivery of food to the small intestine in manageable amounts?

A

stomach

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41
Q

Which organ kills most bacteria in food?

A

stomach

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42
Q

What are a few things absorbed in stomach? mention two.

A

alcohol

aspirin

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43
Q

What enzyme begins protein digestion into individual amino acids?

A

pepsin

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44
Q

What us the juice secreted by different cells in gastric pits?

A

gastric juice

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45
Q

Hydrochloric acid produces a ph of about ? what does it denature?

A

2

proteins

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46
Q

What is caused when stomach inner lining is not protected?

A

ulcers

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47
Q

What protects stomach lining from acid? Are stomach contents in contact with mucus or cells?

A

mucus

mucus

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48
Q

What can cause ulcers?

A

H.pylori bacterial infection
cigarettes
alcohol
regular aspirin

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49
Q

Chyme is a result of ?

A

mixing

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50
Q

Highly acidic chyme needs more ?

A

neutralization

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51
Q

High fat needs more?

A

digestion time

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52
Q

What blends food and squirts food into small intestine?

A

stomach contractions

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53
Q

How many muscle layers for mixing?

A

3

54
Q

Duodenum is?

A

small intestine

55
Q

Digestion in the duodenum is in the first – cm of small intestine.

A

25

56
Q

Which organ adds bile that is secreted by liver ?

A

small intestine

57
Q

Where is bile stored?

A

gall bladder

58
Q

Which organ adds digestive enzymes?

A

small intestine

59
Q

Which organ neutralizes acid from stomach?

A

small intestine

60
Q

Enzymatic breakdown of food is when food is broken into?

A 
monosaccharides
amino acids
nucleotides
fatty acids
monoglycerides
61
Q

After enzymatic breakdown of food into monosaccharides, amino acids, nucleotides, fatty acids and monoglycerides (basic components) –% of food absorbed in - m of the remaining ————.

A

95%
6
small intestine

62
Q

What expands the total surface area of small intestine?

A

Mucosa

63
Q

Each fold in the small intestine has ——, and each —– has cells with small projections (——-).

A

villi
villi
microvilli

64
Q

——- movements mixes contents, food is pressed against mucosa where nutrients are absorbed.

A

random

65
Q

What does villi contain?

A

blood

lymph capillaries

66
Q

———– and ———- are actively transported into epithelial cells, diffuse to ———.

A

amino acids
monosaccharides
capillaries

67
Q

———- and ———- diffuse into cells.

A

fatty acids

monoglycerides

68
Q

Fatty acids and monoglycerides reform into ?

A

triglycerides

69
Q

Fats then join with proteins in mucosa cells for transport, they are released by ———– and enter lymph capillaries (large spaces between cells). Lymph later joins with the blood ——– (lymph vessels join with veins near the heart).

A

exocytosis

circulation

70
Q

Water is absorbed by —– in ——- and ——-.

A

osmosis
small intestine
large intestine

71
Q

Vitamin and minerals are either actively transported or ?

A

protein channels (diffusion)

72
Q

After absorption, transportation is to ——.

A

liver

73
Q

Blood from digestive tract to liver before going to general circulation is?

A

Hepatic portal system

74
Q

The liver stores glucose as 3 things , what are they ?

A

glycogen
fat soluble vitamins
some lipids

75
Q

What does the liver manufacture?

A 
fibronogen
albumin
other proteins
some lipids
bile
76
Q

What does the liver detoxify?

A

ammonia to urea

poisons

77
Q

Which organ destroys old red blood cells?

A

liver

78
Q

Which organ absorbs remaining nutrients and remaining water, wastes stored then eliminated from the rectum to anus?

A

Large intestine

79
Q

What does the structure of the large intestine include?

A

cecum, appendix, colon

80
Q

Colon can be ?

A

ascending, descending, transverse, and sigmoid

81
Q

Rectum and anus have —- and —– muscle spincters.

A

smooth

skeletal

82
Q

A lot of research is showing that the types of bacteria in our large intestine influences our health, including:

A 
obesity
diabetes
irritable bowel syndrome
colon cancer
Crohn's disease
83
Q

What is the major energy source where we need glucose circulating in our blood?

A

carbohydrates

84
Q

Carbohydrates can be converted to what for energy storage?

A

fats/ glycogen

85
Q

Should you eat complex carbohydrates or simple sugars and why?

A

complex carbohydrates
because simple sugars lead to surge in blood sugar and insulin
if you eat sugar, it will be converted to fat then low blood sugar makes you hungry

86
Q

“Brown” carbohydrates do not have parts of the grain removed, and have move —– and ——- associated with them.

A

vitamins

minerals

87
Q

Fats can be?

A

saturated or unsaturated

88
Q

Healthy unsaturated fats include :

A

corn oil
olive oil
canola oil
sunflower oil

89
Q

Saturated fats include:

A 
coconut oil 
red meat
milk fats
butter
lard
palm oil
90
Q

Where can trans fats be found?

A

manufactured foods like cookies, crackers, donuts, cakes, deep-friend foods, and margarine

91
Q

Saturated fats and trans fats can raise? and can lead to?

A 
blood LDL (bad cholesterol)
leading to heart attacks, strokes, aneurysms, gallstones
92
Q

What can reduce your risk of heart disease?

A

Omega-3 fatty acids

93
Q

How many amino acids ? Our body manufactures how many? How many must we get from our diet?

A

20 amino acids
body manufactures 12
8 essential we must get from diets

94
Q

Animal proteins have all essential amino acids . Examples:

A

eggs
milk
milk products
soy products (tofu)

95
Q

What plants will not have all essential amino acids?

A

rice
beans
vegetables

96
Q

What are some examples of vitamin A foods?

A

yellow, orange, and green leafy veggies
fish
egg yolk
liver

97
Q

Deficient of vitamin A causes:

A

night blindness

dry and scaly skin

98
Q

Where can you get vitamin D from?

A

UV light
fortified milk
oily fish
egg yolk

99
Q

Deficiency of vitamin D causes:

A

bone deformities in kids (rickets)
bone weakening
osteoporosis for adults

100
Q

Vitamin K comes from:

A

bacteria in large intestine

green leafy veggies

101
Q

Which vitamin is need for forming clotting proteins?

A

vitamin k

102
Q

deficiency in vitamin k causes:

A

severe bleeding

hemophilia

103
Q

Vitamin C sources:

A

citrus fruits
berries
certain veggies (broccoli, brussel sprouts, peppers, cabbage)

104
Q

Which vitamin is need for making collagen and is also an antioxidant?

A

vitamin c

105
Q

Deficiency in vitamin c causes:

A

poor wound healing

teeth fall out(scurvy)

106
Q

Calcium comes from:

A

milk products

dark green veggies

107
Q

Deficiency of calcium causes:

A

osteoporosis

stunted growth

108
Q

Good sources of iron?

A 
meat
liver
whole grains
green leafy veggies
nuts
eggs
HEMOGLOBIN
109
Q

Iron deficiency causes ?

A

anemia

110
Q

You can get iodine from?

A

seafood

iodized salt

111
Q

Deficiency of iodine causes?

A

enlarged thyroid (goiter)

112
Q

You can get zinc from?

A

whole grains
nuts
meats
seafood

113
Q

Zinc deficiency causes?

A

impaired growth

scaly skin

114
Q

Examples of antioxidants:

A 
Vitamin c
vitamin e
vitamin a/ beta carotene
various berries
pinto beans
red beans
walnuts
115
Q

Who donates electrons to free radicals, so that free radicals do no take electrons from other molecules like DNA that may damage them?

A

antioxidants

116
Q

Damaged DNA can lead to ?

A

mutations

can lead to cancer

117
Q

Excess calories in any form are converted to?

A

glycogen or fats

118
Q

What can high blood pressure cause?

A

heart attack
stroke
aneurysm

119
Q

Obesity can cause?

A

high blood pressure
type 2 diabetes
several types of cancer
sleep apnea
osteoarthritis
gout (utric acid deposited as crystals in big toe)
gallstones (too much cholesterol in bile)

120
Q

A gram of fat has more than —– the calories of a gram of protein or carbohydrate.

A

twice

121
Q

Fat calories per gram?

A

9

122
Q

Protein and carbohydrates per gram?

A

4

123
Q

What should you also avoid other than fats?

A

simple sugars

124
Q

Does dieting alone work without exercise for a person that wants long-term weight loss?

A

NO

125
Q

What % does Basal Metabolic rate have?

A

70%

126
Q

Do epinephrine and norepinephrine lower or raise BMR?

A

RAISE

127
Q

Fasting/dieting lowers or raises BMR?

A

LOWERS

128
Q

Healthy diets includes high amounts of ?

A

whole grains and vegetables

129
Q

Which is better: eating more small meals or fewer bigger meals?

A

eating more small meals

130
Q

What does fish lower?

A

lowers blood cholesterol

BIO 103 (4 decks)

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