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Biology > Diet and Digestion > Flashcards

Diet and Digestion Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Kidneys

A

Filters waste. Produces unrine.

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2
Q

Brain

A

Controls the activities of the body.

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3
Q

What does HCL stand for?

A

Hydrochloric acid

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4
Q

lungs

A

Where gas exchange occurs

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5
Q

Carbohydrates function

A

gives you short term energy

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6
Q

Lipids function

A

For insulation and protection - long term energy store

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7
Q

Protein function

A

For growth and repair

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8
Q

Vitamins function

A

Variety of different important functions

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9
Q

Minerals function

A

Variety of different functions

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10
Q

Fibre function

A

To help digestion

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11
Q

Water function

A

A medium in which chemical reactions take place

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12
Q

List the 7 groups that are required in a balanced diet..

A

Vitamin, Minerals, Carboyhdrates, Protein, Lipids, Water, fibre

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13
Q

Excretion definition

A

The removal of metebolic waste products.

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14
Q

Vitamin A

A

function - helps vision in dark, keeps tissue healthy

Effect of deficiency - night blindness

good food source - broccoli, spinach, leafy vegetables

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15
Q

Vitamin C

A

Function - needed for tissue repairs and keeps skin/ gums healthy

Effect of deficiency - Scurvy

Good food source -Citrus fruit, kiwi

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16
Q

Vitamin D

A

Function - Teeth and bones stronger, aids absorption of calcium

Effect of deficiency - Rickets

good food souce- Dairy, fish oil

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17
Q

Calcium

A

Function - Strong bones and teeth

Effect of deficiency - osteoporosis

Good food souce - Dairy, yogurt, milk

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18
Q

Iron

A

Function - Found in haemoglobin

Effect of deficiency - Anaemia

Good food source - red meat, spinach

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19
Q

Fibre

A

Function - to help digestion

Effect of deficiency -Constipation

Good food souce- whole meal bread, baked beans

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20
Q

Water

A

Function - A medium in which chemical reaction take place

            - Needed for all bodily functions 
            - helps metabolic reactions

Effect of deficiency- Dehydration

Good food source - Water

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21
Q

Salivary Amylase

A

Produced - salivary glands

used - mouth

Substrate - Starch

End product - Maltose

pH - Slightly alkaline

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22
Q

Carboydrates 3x enzymes

A

Salivary amylase
pancretic amylase
maltase

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23
Q

Pancreatic amylase

A

Produced - pancreases

used - duodenum

Substrate - starch

End product - Maltose

pH - Slightly alkaline

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24
Q

Maltase

A

Produced - duodenum

used - duodenum

Substrate - Maltose

End product - glucose

pH - Slightly alkaline

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25
Q

Protein 3x enzymes

A

pepsin
trypsin
peptidase

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26
Q

Pepsin

A

Produced - stomach

used - stomach

Substrate - proteins

End product - peptides

pH - acids

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27
Q

Trypsin

A

Produced - pancreas

used - duodenum

Substrate - protein

End product - peptides

pH - Slightly alkaline

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28
Q

Peptidases

A

Produced - Duodenum

used - duodenum

Substrate - peptides

End product - amino acids

pH - Slightly alkaline

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29
Q

Lipids enzmes x1

A

lipase

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30
Q

Lipase

A

Produced - Pancreas

used - duodenum

Substrate -lipids

End product - glycerol + fatty acids

pH - Slightly alkaline

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31
Q

Bile function

A
  • it neutralises the acid - provides the alkaline condition needed in the dueodum
  • it emulsifies fats - breaks big blobs of fats into smaller ones proivding a larger surface area
  • produced in liver
  • released in the gale bladder
32
Q

Slavary glands

A
  • produces salvia
  • helps to moisten food
  • contains enzymes amylase which stars the breakdown of starch
33
Q

Mouth function

A
  • Food is ingested
  • Mechanical digestion occurs - teeth cut and crush food into small pieces - increases surface area of food
  • food is mixed with saliva - salivary amylase - breaks down carbohydrates and moisten food
  • This form a bolus of food which is pushed to the back of the mouth with the tongue
34
Q

Teeth

A
  • involved in mechanical digestion
  • Incisors - for bitting and cutting
  • Canine - for holding and cutting
  • premolar and molar - crushing and churning
35
Q

Oesophagus function

A
  • Food passes down into the stomach
  • Moves food through the digestion sytem by a process called peristalsis
  • two sets of muscles are involved - circular and longitudinal muscles - causes wave like contractions
36
Q

Stomach

A
  • muscles bag that stores food for several hours
  • HCL is secreted - makes stomach very acidic ( low PH)
  • acid kills bacteria - prevents food poisoning
  • Produces enzyme pepsin - breaks dwon protein to dipeptides
  • Muscle contracts and churns food - mechanical digestion

Protein ——pepsin—-> peptide

37
Q

Duodenum function

A
  • food is broken down into lots of small soluble molecules - gets absorbed into the ileum
  • bile creates an alkaline enviroment - ideal for enzymes
    - Protein - trypsin, peptidase
    - Carboydrase - pancretic amylase, maltase
    - lipids - lipase
                                                                                - Protien ——trypsin ——-> peptide ———-peptidase —-> amino acids 
                                                                            - Starch ——amylase——-> maltose ——-glucose 
                                                                            - Lipids ——lipase————> glycerol + fatty acids x3
38
Q

ileum function

A
  • absorption of small soluble molecules into blood steam and lacteal (absorbing fats)

ilium —> Villi - the lacteal absorbs fats

  • villi abdaptions - long - increase area of food
    - Short diffusion distance
    - Good blood supply
    - Large surface area
39
Q

Villi adaptations

A

villi abdaptions - long - increase area of food

     - Short diffusion distance 
     - Good blood supply 
    - Large surface area
40
Q

Large intestine function

A
  • Excess water is absorbed in the colon

- this leaves indigestible food ( mainly cellulose & other indigestible remains like water, bacteria)

41
Q

Rectum function

A
  • Stores faeces ( semi soluble waste material fibre )
42
Q

Anus function

A
  • Expels the faeces from the body - egestion
43
Q

Digestion system order

A
  • Salivary glands - mouth - teeth - oesophogus - stomach- duodenum - illium ( villi ) - large intestine ( colon) - rectum - anis
44
Q

Liver

A
  • filters toxins from blood
  • acts like the food processing factory
  • produces bile which emulsifies fats
45
Q

Gall bladder

A

stores and releases bile into bile dust to enter the duodenum.

46
Q

Pancreas

A
  • produes digestion enzymes…
    —> Trypsin
    —> pancreatic amylase
    —> Lipase

These are realsed into the dueodum for chemical digestion

47
Q

Absorbtion

A
  • Small , soluble molecules move from the small intestine into the blood.
48
Q

Ingestion

A
  • Food enters the digestion system via the mouth
49
Q

Assimilation

A
  • Small food molecules are used to build large molecues e.g. Amino acids are used to synthesise proteins
50
Q

Egestion

A

Removal of undigestible food ( Faeces) from the anus

51
Q

Digestion

A

breaks down large soluble molecules into small soluble molecules

52
Q

Put the following into order……Absorbtion, digestion, egestion, ingestion, assimilation

A

Ingestion, Digestion, Absorption, Assimilation, Egestion

53
Q

What is the enzyme that breaks down maltose into glucose?

A

Maltose

54
Q

Which enzyme are involved in digestion starch. Where are they found?

A
  • Salivary amylase - mouth + pancreatic amylase - duodenum
55
Q

Which is the only enzyme found in the stomach? What does it break down?

A

Pepsin - breaks down protein

56
Q

What is the role of HCL in the stomach?

A

Kills bacteria, makes the stomach very acidic

57
Q

Why do we have 2 enzymes that convert starch to maltose?

A

Becuase they occur in diffrent places - dueodum _ mouth - not fully broken down

58
Q

Where do lipids get broken down?

A

deuodenum

59
Q

What are the 2 enzyme that digest protein and what are the products form?

A

Pepsin, trypsin - Dipeptides

Peptidase - peptides and amino acids

60
Q

Describe how you would carry out an experiment to find out the energy value of a potato chip. (4)

A

To carry out this experiment, you need to:

  • pour cold water into a boiling tube
  • record the starting temperature of the water
  • record the mass of the food sample
  • heat the food until it catches fire (complete combustion)
  • heat the water using the flame from the burning food
  • record the final temperature of the water
61
Q

Describe how you would carry out an experiment to find out the energy value of a potato chip. (4) - safety

A

Safety - Take care when touching boling tube

       - dont eat food 
       - boiling tube pointing away from you
62
Q

Explain the effect that the level of activity has on the energy requirement of females. (3)

A
  • More musculer contraction
  • More respiration
  • More Kj Required
63
Q

Mechanical digestion

A

Teeth break down food into small pieces of peristalsis helps more food along the small intestine.

64
Q

Chemical digestion

A
  • Enzymes break down food into small soluble molecules

starch ———amulase-—-> maltose

65
Q

colon function

A

Where water is reabsorbed

66
Q

Describe what happens to food,when it is not digested or absorbed?

A
  • Colon absorbs water
  • form faeces in the rectum
  • egested through anus
67
Q

Describe how food is passed from the mouth to the stomach?

A

Food travels through the oesophagus and peristalsis, a wave like musclar contraction in oesophagus, moves the food into the stomach

68
Q

Explain what happens to protein in the stomach (4)

A
  • Produces pepsin which breaks down protein to dipeptides.
  • Churning in musclar sack.
  • HCL provides optimum PH
69
Q

Energy in food -practical

A
  • burn the food
    equation: mass of water x mass of food / mass of food
  • independent - Food group
  • dependent - temp increse
  • control - amount of water in boiling tube, complete combustion
  • safety - take care when jouching boling tube, safety googles, dont eat the food
70
Q

energy in food equation

A

mass of water x temp rises x4.2 / mass of food sample

71
Q

explain the effect that the level of activity has on the energy requirement of females?

A
  • more muscle contraction
  • more respiration
  • more KJ required
72
Q

Suggest why coeliac disease may affect the growth of a child

A
  • less growth
  • less surface area
  • less absorption of amino acids
  • less energy
73
Q

explain how the liver helps with digestion

A

1- emulsifies bile

2 increases surface area

3 - lipase

4 - neutralises the acid

74
Q

explain why we only have a small amount of oils and fats?

A
  • obesity

- lead to CHD

75
Q

Explain what it means by the term balanced diet?

A

correct proportion of food

  • carb, protein, lipids. vitamins, minerals, fibre and water

Biology (7 decks)

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