Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

HUMB1000 > Compendium 3- Questions > Flashcards

Compendium 3- Questions Flashcards

1
Q

Name the six classes of nutrients

A 
1- carbohydrates
2- lipids
3- proteins
4- water
5- vitamins
6- minerals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Give an example of a monosaccharide, disaccharide, polysaccharide

A

1- glucose, fructose, galactose
2- sucrose, lactose
3- starch, cellulose

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

What makes up a triglyceride ?

A

glycerol + 3 fatty acids

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

What is the difference between saturated and unsaturated fat?

A

saturated: hydrogen molecule attached to every carbon molecule
unsaturated: does not have a hydrogen attached to every carbon

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

What is a polypeptide?

A

Chain of amino acids linked together

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Name a disorder caused by a vitamin deficiency

A

Vitamin D: rickets
Vitamin C: scurvy
Vitamin B1: beriberi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is an enzyme?

A

Protein that increases rate of reaction but not permanently changed by the reaction

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

What enzyme is produced by the pancreas?

A

pancreatic amylase, lipase, trypsin

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

What are the functions of the digestive system

A

1- Ingestion:
introduction of food into stomach (via mouth)
2- Mastication:
chewing. Chemical digestion requires large surface area so breaking down large particles mechanically facilitates chemical digestion
3- Secretion:
lubricate, liquefy, digest (e.g. Mucus: secreted along entire digestive tract, lubricates food, coats and protects lining)
4- Digestion:
Mechanical and chemical digestion of food into nutrients
5- Absorption:
Movement of nutrients out of digestive tract into cells
6- Elimination:
Waste products removed from body; faeces. Defecation

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

Peritoneum

A
  • Walls and organs of abdominal cavity lined with serous membranes
    Visceral: covers organs
    Parietal: Covers interior surface of body wall
    Mesenteries: peritoneum (epithelial tissue) connects organs together. Routes by which vessels and nerves pass from body wall to organs
  • Greater omentum:
    Connects stomach -> transverse colon
  • Lesser omentum:
    Connects stomach -> liver & diaphragm
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Oral cavity

A
  • Digestion begins here
  • Masticate (chew) food into a bolus
    Structure
    Hard palate: Hard bone, anterior
    Soft palate: Soft muscle, posterior
    Tongue
    Teeth: Incisors, canines, premolars, molars.
    Salivary glands: produce and secrete saliva into oral cavity
    Saliva: protects oral cavity, moistens, lubricates & digests food
    Amylase: enzyme in saliva breaks down carbohydrates -> smaller sugars
    Lysozyme: antibacterial enzyme
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Pharynx

A
  • Connects oral cavity to oesophagus

- Uvula (soft palate) prevents food/drink from entering nasopharynx

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

Oesophagus

A
  • Tube connects pharynx to stomach
  • Posterior to trachea
  • Epiglottis prevents food/drink from entering trachea
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Oesophagus: swallowing phases

A

1- Voluntary:
- Tongue pushes bolus back of oral cavity towards pharynx (oropharynx)
2- Pharyngeal:
- Soft palate close off nasopharynx
- Bolus touches receptors on oropharynx
- Swallowing reflex moves bolus down pharynx -> oesophagus
- Epiglottis covers trachea.
3- Oesophageal
- Bolus moved down oesophagus -> stomach by peristalsis

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

Oesophagus: Peristalsis

A
  • Process by which food moves through the gut

- Waves of smooth muscles relaxations & contractions

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

Stomach

A
  • Located in abdomen
  • Food comes from oesophagus; stomach mixes into chyme
  • Produces mucus, hydrochloric acid, protein digestive enzymes (pepsin)
    Contains thick mucus later; lubricates and protects epithelial cells on stomach wall from acid
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Stomach: structure

A 
Openings: 
Gastroesophageal -> oesophagus 
Pyloric -> duodenum
Parts 
Cardiac 
Fundus
Body 
Pyloric: antrum and canal 
Layers 
Visceral peritoneum 
Muscularis: Three layers; Outer longitudinal, middle circular, inner oblique
Submucosa
Mucosa 
Rugae: folds in stomach wall that allow stomach to stretch after eating.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Stomach: Movements

A
  • 3 muscular layers enable churning of food; makes chyme
  • Combined mixing and peristalsis waves
  • Oesophageal and pyloric sphincters are closed
  • Empties every 4hrs (6-8hrs after high fat meal)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Small intestine

A
  • Very long, small diameter
  • Large surface area for efficient absorption of nutrients
    Plicae circulares:
    Circular folds in wall of small intestine
    Villi:
    Folds of mucosa contains capillaries & lacteals
    Microvilli:
    Small folds on epithelial cell surface
  • Lipid -> lacteals -> lymph
  • Carbs & proteins -> capillaries -> blood
  • Divisions: Duodenum, jejunum, ileum
20
Q

Small intestine: duodenum

A
  • Chyme mixes with digestive enzymes
  • Lipase: Breakdown lipids
  • Pancreatic amylase: Breakdown carbohydrates
  • Trypsin: Breakdown proteins
21
Q

Large intestine

A
  • Absorption of water
  • Extends from ileocecal junction to anus
  • Consists of: cecum, colon (ascending, transverse, descending, sigmoid), rectum, anal canal
  • Bacterial/microbes synthesis vitamin B&K.
  • 18-24hr transit time; chyme -> faeces
  • Chyme enters cecum, 90% reabsorbed; remainder is faeces
22
Q

List the basic histological layers of digestive tract

A

1- Mucosa:
innermost layer, secrets mucus.
2- Submucosa:
connective tissue layer, contains blood vessels, nerves etc.
3- Muscularis:
2/3 muscle layers, movement & secretion.
4- Serosa / Adventitia:
outermost layer, connective tissue, stability.

23
Q

List the accessory organs of the digestive system

A
  • Not apart of the digestive tract but has a role in digestion.
    1- Liver:
    Bile enters via common bile duct - emulsifies fats
    2- Gallbladder:
    Bile enters via common bile duct - emulsifies fats
    3- Pancreas:
    Enzymes enter via pancreatic duct
24
Q

State the contribution of the liver

A
  • Makes bile
  • Stores glucose (as glycogen) + lipids for energy
  • Detoxification
25
State the contribute of the gallbladder
- Stores concentrated bile
26
State the contribution of the pancrea
- Produces digestive enzymes | - Produces insulin + glucagon for blood sugar homeostasis
27
Explain the difference between digestion and absorption
1- Digestion: - Mouth, stomach, small intestine - Breakdown food molecules for absorption into circulation. Mechanical: Large food particles to smaller particles Chemical: Breaking covalent bonds by digestive enzymes 2- Absorption: - Small + large intestine - Nutrients absorbed from small intestine - Water absorbed from large intestine Molecules moved out of digestive tract -> circulation for distributions throughout the body
28
Describe carbohydrates
Mostly from plants | 2H:1O:1C ratio
29
Describe the 3 types of carbohydrates
1- Monosaccharide - Glucose (blood), fructose (fruit), galactose (milk) 2- Disaccharide - Sucrose = glucose + fructose - Lactose = glucose + galactose - Maltose = glucose + glucose 3- Polysaccharide - 3000+ monosaccharide Glycogen: stored in liver and muscle , animal polysaccharide, glucose molecules Starch & cellulose: plant polysaccharide, starch break down for energy, cellulose cannot be broken down; dietary fibre.
30
Describe how polysaccharide is absorbed
- glycogen | - digested by saliva (oral cavity) and pancreatic amylase (duodenum)
31
Describe how disaccharide is absorbed
- sucrose | - digested by sucrase in intestine
32
describe how monosaccharide is absorbed
- glucose - absorbed into blood via villi/microvilli in small intestine - transported to liver via hepatic portal vein
33
What are the uses of carbohydrates in the body?
glucose -> ATP production excess glucose -> into glycogen & stored in muscles and liver cells excess beyond storage converted to fat
34
Describe proteins
- Contains C, H, O, N, S - Side groups make different amino acids - Amino acids link to form peptides and proteins - Not stored in the body - Essential: Cannot be produced by the body, obtained through diet. - Non-essential: Still required, synthesised by essential amino acids - Complete: Contains enough of all essential amino acids (milk, cheese, eggs, meat & fish) - Incomplete: Does not have all essential amino acids (green vegetables, grains, legumes)
35
Function of proteins
``` - Regulate body functions ▪ Cell membrane transport ▪ Hormones ▪ Antibodies ▪ Globular proteins (haemoglobin) ```
36
Protein absorption
1- Protein - Digested by pepsin in stomach 2- Polypeptides - Digested by trypsin in duodenum 3- Peptides & individual amino acids - Absorbed into blood via villi/microvilli in intestine
37
Lipids
- Composed of C, H, O, N, P - Lower ratio of O -> C than carbs - Relatively insoluble in water - Broken down to release energy - Triglycerides make up 95% fats in the body
38
triglycerides
- Glycerol + 3 fatty acids - Fatty Acids - Different lengths - Saturation: No double bonds, all hydrogen is bonded to carbon - Unsaturated: Double bonds present, less hydrogen bonded to carbon atom - Trans fats: Unsaturated fats artificially altered to be more saturated.
39
Lipid absorption
``` 1- Lipid (triglycerides) - Digestion begins in duodenum 2- Bile - From gall bladder emulsifies lipids 3- Lipase - From pancreas, further breakdown 4- Monoglycerides - Absorbed into lymphatic system via lacteals 5- Lipids - Stored in adipose tissue and liver ```
40
Use of lipids
Triglycerides: used to produce ATP (excess stored in adipose/liver) 1- Cholesterol (liver & egg yolks): Component of plasma membranes, modified to form bile salts. 2- Phospholipids: Major component of plasma membrane, myelin sheath, part of bile 3- Eicosanoids (fatty acids): Involved in inflammation, blood clots, tissue repair, smooth muscle contraction
41
Recommended amounts of carbohydrates, lipids and proteins
1- Carbohydrates: 45-65% 2- Lipids: 20-35% 3- Proteins: 10-35%
42
List the basic building blocks of carbohydrates, lipids and proteins
1- Carbohydrates: Monosaccharides; carbon, hydrogen, oxygen 2- Lipids: Triglycerides = glycerol + 3 fatty acids 3- Proteins: Amino acids = amine group + carboxyl group + hydrogen + side group
43
Distinguish between vitamins and minerals
``` 1- Vitamins - Very small quantities in food - Organic molecule - Essential for normal metabolism - Cannot be produced by the body - Fat soluble vitamins: A, D, E, K - Water soluble vitamins: B, C 2- Minerals - Inorganic nutrients - Essential: Calcium, magnesium, sodium, potassium - Less essential: selenium, zinc, copper - Components of co-enzymes, some vitamins, haemoglobin, organic molecules - Available from plant and animals Functions: - Membrane potential - Action potential - Mechanical strength to bones and teeth ```
44
List the conditions as a result of too much vitamins
Vitamin C: Stomach inflammation; diarrhea Vitamin A: Toxic during pregnancy Vitamin D: Alter calcium metabolism
45
List the conditions as a result of vitamin deficiency
Vitamin D: Rickets Vitamin C: Scurvy Vitamin B: Beriberi
46
List the conditions as a result of mineral deficiency
Iron: Anaemia Potassium: Muscle weakness, abnormal heart function Iodine: Goitre
47
Describe the function of enzymes within the body
- Increase the rate of chemical reactions - Is not used up in a chemical reaction - Highly specific; active site on enzyme will only bind to a specific reactant. - Different enzymes needed for different reactions e. g. Of enzymes a) Lipase: breaks down lipidsb) Protease: breaks down proteins

HUMB1000 (13 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions