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BMS 111 > Digestion > Flashcards

Digestion Flashcards

Microbiology, digestive system

1
Q

GI(gastrointestinal tract)

A

alimentary canal

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2
Q

Primary digestive organs

A

mouth, esophagus, pharynx, stomach, small intestine, large intestine

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3
Q

Small intestine

A

nutrient absorption, duodenum, jejunum, ileum

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4
Q

Mucosa (SI)

A

Villi, in each villus and arteriole, venule, capillary network is present. microvilli on villi, form brush border

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5
Q

Submucosa (SI)

A

support mucosa and joins it to muscularis

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6
Q

Muscularis (SI)

A

smooth muscle responsible for peristalsis

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7
Q

Serosa (SI)

A

lines GI tracts and secrete serous fluid to reduce friction from muscle movement

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8
Q

Large intestine

A

water absorption and excrement of waste products, cecum, colon, rectum, anal canal

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9
Q

Mucosa (LI)

A

no villi here

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10
Q

Muscularis (LI)

A

extra layer of smooth muscle here compared to small intestine

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11
Q

Accessory digestive organs

A

teeth, tongue, salivary glands, liver, gallbladder, pancreas

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12
Q

Teeth

A

mechanical digestion

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13
Q

tongue

A

mechanical digestion

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14
Q

salivary glands

A

produces amylase

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15
Q

liver

A

produces bile

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16
Q

gallbladder

A

stores bile

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17
Q

pancreas

A

produces enzymes

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18
Q

Digestion

A

the process of converting large food components into molecules that can enter

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19
Q

Absorption

A

uptake of molecules into cells

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20
Q

Mechanical digestion

A

physically decreasing size of food, chewing/grinding by teeth, churning/mixing by stomach and small intestines

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21
Q

Chemical digestion

A

enzymatic reactions that break polymers into oligomers or monomers

22
Q

Carbohydrates

A

monosaccharides

23
Q

Lipids

A

glycerol and fatty acids

24
Q

proteins

A

amino acids

25
Q

Catabolic reactions

A

use hydrolysis reactions to break down polymers into monomers

26
Q

Enzymes

A

proteins that act as catalysts to speed up reactions without being altered themselves, can break down molecules into their subunits

27
Q

Colorimetric reagents

A

chemical that changes color in the presence of a particular molecule, used to visualize reaction outcome

28
Q

Carbohydrate Test

A

digestion of starch by the salivary amylase with two different colorimetric reagent: Benedicts solution & Potassium Iodide (KI)

29
Q

Salivary amylase

A

produced from the salivary glands and breaks down repeats of glucose

30
Q

Benedicts solution

A

identifies the presence of simple carbohydrates, namely sugars (maltose)

31
Q

Lugols Solution

A

Potassium Iodide (KI), identifies the presence of complex carbohydrates, namely (starch)

32
Q

Proteins Test

A

Casein, Pepsin, Biuret reagent, if the chain of peptide bonds is short (small peptides) Biuret reagent turns pink

33
Q

Casein

A

protein found in milk

34
Q

Pepsin

A

secreted by the stomach as inactive pepsinogen and is then cleaved (breaks) proteins, dependent on the pH of the surrounding environment. optimal pH of 1.5-2.5

35
Q

Biuret reagent

A

detects the presence of small peptides, a solution that changes color from blue to purple in the presence of peptide bonds

36
Q

peptide

A

chain of amino acids

37
Q

Fat Digest

A

pancreatin, lipase, bile, bile salts, phenol red

38
Q

Pancreatin

A

composed of several enzymes (amylase, lipase, protease) and is secreted from the pancreas

39
Q

Cream

A

source of fat (lipids)

40
Q

Bile salts

A

used to emulate bile

41
Q

Bile

A

emulsifies fat, serves to increase the surface area of triglycerides that will be exposed to the lipase, does not contain any enzymes

42
Q

Fat globules

A

fat droplets, increase surface area for lipase to act, keep suspended in hydrophilic solution

43
Q

Lipase

A

in pancreatin, breaks down lipids

44
Q

Triglycerides

A

fatty acids & glycerol

45
Q

Phenol red

A

a pH indicator that measures the digestion of fat, Red at pH 7, pink as basic pH, yellow at acidic pH

46
Q

starch

A

glucose

47
Q

pH

A

protein

48
Q

substrate amount

A

Lipid (fat)

49
Q

Glucose (simple sugar/carbohydrate)

A

Temperature

50
Q

Starch (complex sugar/carbohydrate)

A

Time

51
Q

At which pH does lipase from pancreatic juice work best?

A

7.0

52
Q

At which pH does pepsin from the stomach work best?

A

2.0

BMS 111 (1 decks)

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