Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

biology > chapter 7 > Flashcards

chapter 7 Flashcards

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
1
Q

Describe what is meant by balanced diet

A

Diet consisting light amount of all types of nutrients to provide energy and maintain healthy body.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

State the types of nutrients that all animals need in their diet

A

carbohydrates
lipids / fats & oils
protein
vitamins
minerals
water
fibre

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Describe the functions and sources of carbohydrates

A
  • source of energy
  • bread, cereal, pasta, potato
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Describe the functions and sources of protein

A
  • for growth and repair
  • component of cell membrane
  • make enzymes, hormones, antibodies, haemoglobin
  • milk, fish, eggs, nuts
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Describe the functions and sources of lipids

A
  • source of energy
  • keep warm as insulation
  • protect internal organs
  • component of cell membrane
  • make steroid hormone and cholesterol
  • butter, milk, cheese
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Describe the functions and sources of fibre

A
  • provides bulk /roughage for intestine to push food through it
  • vege, whole grains
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Describe the functions and sources of minerals and vitamins

A

vitamins
- needed in small quantities to maintain health
- fruits and vegetables

minerals
-needed in small quantities to maintain health
- fruits , vege, meats, dairy products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Describe the functions and sources of water

A

water
- needed for chemical reactions to take place in cells
- water , juice, fruits, vege

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Describe the different types of vitamins , its sources and the diseases as a result of deficiency ?

A

Vitamin A : to maintain good vision
: deficiency causes BLINDNESS
: Carrots, spinach mangoes , mackerel , oily fish

Vitamin C : maintain healthy teeth , skin , for wound healing
: forms important part of collagen protein for skin, hair, bones
: deficiency causes SCURVY , poor healing of wounds
: citrus fruits , leafy vege

VItamin D : Help in absorption of calcium
: maintain healthy teeth and bones
: deficiency causes RICKET in children , OSTEOPOROSIS in adults
: made when skin is exposed to sunlight
: Milk, butter, cheese, egg, oily fish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Describe he different types of minerals ( 2 types ) our body needs. Sources, deficiency causes and functions

A

Calcium: formation of strong teeth and bones
: normal blood clotting
: deficiency causes ricket and oestroposis
: slow blood clotting
: milk and cheese

Iron: formation of haemoglobin in RBC
: deficiency causes anemia, lack of RBC/ O2 + energy as blood does not transport enough oxygen
: red meat, liver, spinach, beans and nuts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Causes , symptoms and solutions to Scurvy

A
  • severe Vitamin C deficiency
    Its symptoms include:
    Anemia
    Exhaustion
    Spontaneous bleeding
    Pain in the limbs
    Swelling
    Gum ulcerations
    Tooth loss
    Scurvy can be treated with oral or intravenous vitamin C supplements
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Causes , symptoms and solutions to Rickets

A

Lack of Vitamin D
Symptoms include:
Bonepain
Lack of bone growth
Soft, weak bones (sometimes causing deformities)
The treatment for rickets is to increase consumption of foods containing calcium and
vitamin D, or prescription of Vitamin D supplements

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

State the main organs of digestive system and the accessory parts

A

Mouth
oesophagus
Stomach
Small intestine ( duodenum, ileum )
Large intestine / colon
Rectum
Anus

Accessory parts:
Salivary glands
Liver
Gall bladder
pancreas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

State the different stages of food breakdown

A

Ingestion ( taking of substances )
Digestion ( chemical , mechanical , breakdown of food )
Absorption ( movement of nutrients from intestines into blood )
Assimilation ( uptake and use of nutrients by cells )
Egestion ( the removal of undigested food from body as faeces )

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Describe functions of organs of digestive system in relation to stages of food breakdown

A

MOUTH
- mechanical digestion ( chewing using teeth )
- chemical digestion ( salivary amylase )

OESOPHAGUS
- connect mouth to stomach
- peristalsis

STOMACH
- Mechanical digestion by gastric juices
secretes Hydrochloric acid to kill bacteria in food and provide optimum pH for enzyme
- protease enzyme / pepsin to digest proteins to amino acids
- chemical digestion ( churning action )

SMALL INTESTINE- DUODENUM ( digestion by enzyme amylase, trypsin lipase ) slightly alkaline 8–9- ILEUM ( Absorption )
: lined with villi for maximum absorption

LARGE INTESTINE
- absorbs remaining water

PANCREAS
- produces 3 types of enzymes - amylase, protease, lipase
- secrete in alkaline fluid into duodenum
- produces insulin and glucagon

LIVER
- produce bile to emulsify fats ( mechanical digestion )
- amino acids not used to make proteins are broken down and urea is produced ( deamination )
- excess glucose is stored as glycogen

GALL BLADDER
- stores bile

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Describe physical digestion

A

The breakdown of food into smaller pieces without chemical change to the food molecules.
physical digestion increases the surface area of food for the action of enzymes in chemical digestion
carried out by : chewing of teeth
: churning of stomach
: emulsification of fats by bile

17
Q

Structure of teeth

A

CROWN:
Enamel
Dentine

ROOT:
Gum
Nerves
pulp calvity
cement
jawbone
blood capillaries

18
Q

Types of human teeth and their function

A

Incisors - cutting, bitting
Canine - cutting , bitting
Premolar - grinding , chewing
Molars - grinding , chewing

19
Q

where is the teeth embedded in ?

A

In bone and gums

20
Q

Function of stomach in physical digestion

A

Smooth muscles ( middle tissue ) - which contract to physically squeeze and mix the
food with the strong digestive juices that are present

Glandular tissue ( innermost tissue ) - made from cell that secrete enzymes and hormones

Epithelial tissue ( outmost tissue ) - tissue that covers inside and outside parts of body

21
Q

Role of bile in emulsifying fats and oils

A
  1. Alkaline to neutralise HCl that comes from stomach
  2. Breaks down large drops of fats into smaller ones ( emulsification )
    • this is physical / mechanical digestion
22
Q

Describe chemical digestion

A

the breakdown of large insoluble molecules into small soluble molecules, so that it can be absorbed in the blood

23
Q

What does amylase, maltase , proteases and lipase break down?

A

Amylase ( starch to maltose )
Maltase ( maltose to glucose )
Pepsin ( protein to peptide/ amino acids )
Trypsin ( protein to amino acids )
Lipase ( lipids to fatty acids and glycerol )

24
Q

Where in the digestive system are the enzymes secreted

A

Amylase - salivary glands , pancreas
Maltase - lining of small intestine
Pepsin - stomach
Trypsin - pancreas
Lipase - pancreas

25
Q

What enzymes does the pancreas produce?

A

amylase , trypsin, lipase

26
Q

What enzymes does stomach ?

A

pepsin

27
Q

What enzymes does maltase ?

A

small intestine , lining

28
Q

Where is most of water absorbed ?

A

small intestine, some in large intestine

29
Q

Describe the structure of a villus

A

Lacteal
Capillaries
Microvilli
Epithelial cell

30
Q

Adaptations of villus and the functions

A

Long - large SA for faster absorption
Microvilli on surface - Increase SA for faster absorption
Microvilli has many mitochondria - site for aerobic respiration which will release energy for active transport of glucose and amino acids
Wall of villus is one cell thick - shorter diffusion for diffusion and active transport
network of capillaries - transport glucose and amino acids in blood
Lacteal - transports fatty acid and glycerol

biology (21 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions