Brainscape's Knowledge GenomeTM

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


See full index

Gr 11 Biology > Digestion > Flashcards

Digestion Flashcards

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

Carbohydrates main function

A

Provide energy for the body

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

The Big Four

A

Carbohydrates
Lipids
Proteins
+ 1 MORE

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

Sources of carbohydrates

A

Bread, pasta, fruits, veggies

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

General formula of carbohydrates

A

CH2O

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

Example of carbohydrate

A

Glucose

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

Chemical formula of glucose

A

C6H12O6

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

How many types of carbohydrates are there?

A

3

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

What are the types of carbohydrates

A

Monosaccharides
Disaccharides
Polysaccharides

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

Monosaccharides

A

Single or simple sugars
Simplest type of carbs
Building blocks of more

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

Examples of monosaccharides

A

Glucose
Fructose
Mannose
Galactose

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

Where is fructose found

A

Fruits, honey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is galactose

A

Milk

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

Disaccharides

A

Two monosaccharides bonded together

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

Examples of disaccharides

A

Lactose

Sucrose

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

What is sucrose? How is it made?

A

Table sugar

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

What are polysaccharide?

A

Complex carbohydrates

Many (hundred or thousands) of monosaccharides linked together

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Examples of polysaccharides

A

Glycogen
Starch
Cellulose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Glycogen

A

Made and stored by liver cells in animals and can be broke down when needed in emergencies

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Starch

A

Made and stored in plants during photosynthesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Cellulose

A

Material that plant cell walls are made of

Animals cannot break this down

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Lipids

A

Fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Functions of lipids

A

Stored energy-provide long term fuel
Used in membrane structure (phospholipids)
Used to help insulate the body
Acts as a cushion or shock absorber
Regulate some body functions (ex hormones)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Structure of lipids

A

Alcohol call a glycerol (E shaped) and fatty acid (long hydrocarbon chain) that can be saturated or unsaturated and number bathes between 1,2 or 3

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are the three types of fat?

A

Saturated
Unsaturated
Trans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What fat is solid at room temp?

A

Saturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What fat comes from animals?

A

Saturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What fat has lots of double bonds?

A

Unsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What fat is liquid at room temp?

A

Unsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What type of fat are often called oils?

A

Unsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What fat generally comes from plants?

A

Unsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What fat has no double bonds?

A

Saturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What fat has a larger number of H atoms?

A

Saturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What fat can be turned into cholesterol and be deposited on the walls of arteries?

A

Saturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What fat is easier for humans to digest?

A

Unsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What type of fat tends to not be changed into cholesterol?

A

Unsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Examples of saturated fats

A

Butter, lard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Examples of unsaturated fats

A

Corn oil, peanut oil, canola oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Structure of saturated fats

A 
H    H   H    H    H 
          |     |     |     |      |
HO - C - C - C - C - C - H
          |     |     |     |      |
         H    H   H    H    H
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Structure of unsaturated fats

A 
H    H   H    H    H 
          |     |     |     |      |
HO - C - C = C - C = C - H
          |   
         H
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What are trans fats

A

Saturated fats formed from hydrogenation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Hydrogenation

A

When double bonds are removed from unsaturated fats and H atoms are added

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What are enzymes?

A

Biologic Catalysts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

What is the most complete nutrient?

A

Protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

3 functions of proteins

A 
Build cellular structures (bone, hair, muscles)
Used to control body actions (hemoglobin, hormones, antibodies)
Provide energy (as good as sugar)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Are proteins as good as sugar for providing energy?

A

Yes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Protein-rich foods

A

Meat, eggs, nuts, fish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Composition of Proteins

A

C,H,O,N, and some S atoms

10aa to several thousand aa long, composed of the 20aa there are

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

How many amino acids are there?

A

20

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

How many amino acids does the body make?

A

12

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Essential amino acids

A

The 8 amino acids that must be obtained from the diet.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

What determines the protein type?

A

Type, order, and number of amino acids.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

How many proteins does the body make?

A

5000

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Macromolecule

A

A very large molecule made up of smaller molecules that are linked together

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Metabolism

A

The sum total of all of the chemical reactions that occur in an organism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Essential nutrient

A

A nutrient that cannot be made by the body and must therefore be obtained from food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

Role of minerals

A

Enable chemical reactions, aid in tissue development, growth, immunity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

Examples of minerals

A

Calcium

Iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

What does calcium do

A

Conduct nerve signals, contract muscle, clot blood, form bone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Function of iron

A

Produce hemoglobin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

Vitamins and minerals are _________ and we need in ________ _________

A

Micronutrients

Smaller quantities

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

Vitamins

A

Organic substances that enable chemical reactions and aid in tissue development, growth, immunity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

Types of vitamins

A

Water soluble vitamins

Fat soluble vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

Water soluble vitamins

A

Absorbed readily by body. Any extras that are consumed will be excreted by the body (ex in urine). It js difficult to overdose on.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

Examples of water soluble vitamins

A

C, B1, B2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

Fat soluble vitamins

A

Must be absorbed with fat. If consumed in excess, will build up in fat tissue or liver and cause health problems.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

Examples of fat soluble vitamins

A

A,D,E,K

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

What does vitamin A do?

A

Good vision, healthy skin, bones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

Actual name of vitamin A

A

Carotene

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

Role of vitamin B1

A

Metabolizing carbohydrates, growth and muscle tone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

Actual name for vitamin B1

A

Thiamine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

What percent of the body is water

A

At least 62%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

Role of water in the body

A

Transporting dissolved nutrients into cells that line the small intestines
Flush toxins from cells
Lubricating tissues and joints
Forming essential body fluids (blood, mucus)
Regulating body temp (by sweating)
Eliminating waste materials (through urine or sweat)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

Number of steps in nutrition

A

4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

Steps of nutrition in order

A

Ingestion, Digestion, Distribution, Egestion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

Ingestion

A

Feeding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

Digestion

A

Chemical and physical breakdown of food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
77
Q

Egestion

A

Elimination of non-digested waste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
Q

Number of feeding methods

A

6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
79
Q

Types of feeding methods

A

Engulfment, Diffusion, Filter Feeding, Fluid Feeders, Substrate Feeders, Bulk Feeders

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
80
Q

Engulfment

A

Includes phagocytosis and pinocytosis. Requires energy.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
81
Q

Example of engulfment

A

amoeba

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
82
Q

Pinocytosis

A

Phagocytosis for a liquid droplet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
83
Q

Diffusion

A

Nutrients move from an area of high concentration to low concentration.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
84
Q

Example of diffusion

A

tape worms and unicellular organisms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
85
Q

Filter Feeding

A

Food particles strained out of water by aquatic creatures

86
Q

Examples of filter feeding

A

sponge, whale

87
Q

Fluid feeders

A

Use piercing and sucking mouth parts

88
Q

Example of fluid feeders

A

Leeches, butterfly

89
Q

Substrate filters

A

Live in or on their food source and eat their way through it

90
Q

Example of substrate filters

A

Caterpillars,earthworms

91
Q

Bulk Feeders

A

Ingest fairly large pieces of food and swallow it whole. Some use tentacles, pincers, claws, fangs, jaws or teeth to kill prey, tear off pieces of meat or vegetation, or take in mouthfuls of food

92
Q

Example of bulk feeders

A

Humans, most vertebrae

93
Q

Number of types of digestive systems

A

3

94
Q

Types of digestive systems

A

Food vacuole, digestive sac, digestive tube/alimentary canal

95
Q

Food vacuole

A

Enzymes digest food in a vacuole

96
Q

Example of food vacuole

A

paramecium, amoeba

97
Q

Digestive sac

A

Ingestion and egestion occurs through a single mouth. Undigested food mixes with digested food. No circulatory system.

98
Q

Example of digestive sac

A

Hydra, planaria (flat worms)

99
Q

Digestive tube/alimentary canal

A

Most efficient system. 2 openings - mouth, anus. Nutrients and food never mix. Food moves through canal in one direction.

100
Q

What types of digestive systems are intracellular?

A

Food vacuole

101
Q

What types of digestive systems are extracellular?

A

Digestive sac, digestive tube.

102
Q

Number of types of digestive methods

A

2

103
Q

Physical/Mechanical digestion

A

Breaks large pieces of food into smaller pieces and increases surface area for chemical breakdown

104
Q

Example of mechanical digestion

A

Chewing, biting, grinding

105
Q

Chemical digestion

A

Breakdown of nutrient molecules into their simpler units. Uses enzymes and acids

106
Q

example of Chemical Digestion

A

Lipids to glycerol and fatty acids

107
Q

Oral Cavity

A

The mouth

108
Q

Functions of the mouth

A

Site of chemical and physical digestion

109
Q

Parts of the mouth

A

Tongue, Palate, Teeth, Salivarry glands

110
Q

Tongue

A

Manipulates food between teeth, assists in digestion, tastes food,

111
Q

What type of digestion does a tongue help with?

A

Physical

112
Q

How many taste receptor cells does a tongue have?

A

2000-6000

113
Q

How many tastes does a tongue have?

A

5

114
Q

What are the tastes a tongue has?

A

Sweet, sour, salty, bitter, umani

115
Q

Where are sweet taste receptor cells located?

A

Tip of the tongue

116
Q

Where are salty taste receptor cells located?

A

Front of the tongue, along sides, behind sweet.

117
Q

Where are sour tast receptor cells located?

A

Sides of tongue, behind salty.

118
Q

Where are bitter taste receptor cells located?

A

Back of the tongue

119
Q

Where are umani taste receptor cells located?

A

All over the tongue

120
Q

What does umani mean?

A

Savoury. Japanese word.

121
Q

Function of the palate

A

Separates the oral and nasal cavities to allow breathing while chewing.

122
Q

Two types of palates

A

Hard palate, Soft palate

123
Q

Where is the hard palate located?

A

Anterior portion

124
Q

Attribute of hard palate that assists digestion

A

Friction ridges assist the tongue in holding food in position.

125
Q

Where is the soft palate located?

A

Posterior portion

126
Q

Soft palate

A

Spongy tissue with no bone. Includes the uvula.

127
Q

How many teeth are there in a human mouth?

A

Typically 16 in each mandible and maxilla.

128
Q

Maxilla

A

Upper part of jaw

129
Q

Mandible

A

Lower part of jaw

130
Q

Different types of teeth

A

Incisors, canines, premolars, molars

131
Q

Function of incisors

A

Cutting, biting

132
Q

Function of canines

A

tearing

133
Q

Function of premolars

A

grinding

134
Q

Function of molars

A

crushing

135
Q

How is food broken down in the mouth?

A

Through mastication, food is broken down into smaller pieces to increase surface area. Food is then mixed with saliva to a bolus.

136
Q

Mastication

A

Chewing

137
Q

Bolus

A

Moist, soft, mass of food formed in the mouth

138
Q

Crown of tooth

A

Area above gum

139
Q

Neck of Tooth

A

Area just below surface of gum

140
Q

Root of tooth

A

Lowest part

141
Q

Number of salivary glands

A

3

142
Q

Names of the salivary glands

A

Parotid glands, submandibular glands, subligual glands

143
Q

Location of parotid glands

A

Anterior to earlobe

144
Q

Location of submandibular glands

A

Along the lower jaw bone

145
Q

Location of sublingual glands

A

Floor of mouth

146
Q

Function of salivary glands

A

Produce saliva

147
Q

Function of saliva

A

Moisten mouth and food, stimulate taste buds, aid in swallowing, begin chemical digestion

148
Q

pH of saliva

A

6.8-7 (neutral)

149
Q

% of saliva that is water

A

97-99.5

150
Q

What enzymes does saliva contain?

A

Salivary amylase, mucus, lysozyme

151
Q

Function of salivary amylase

A

initiate starch digestion

152
Q

Function of mucus in saliva

A

lubricates, aids in swallowing

153
Q

Function of lysozyme in saliva

A

kills bacteria

154
Q

Physical characteristics of the esophagus

A

Long, flexible, muscular tube about 25cm long, that remains flat until swallowing occurs. Is lined with mucus on the inside

155
Q

Why is the esophagus lined with mucus?

A

For protection.

156
Q

Function of the esophagus

A

Transports food to the stomach

157
Q

Muscles that the esophagus has

A

Circular muscles that wrap around the tube, and longitudinal muscles that run up and down the tube.

158
Q

Peristalsis

A

Wave like muscular contractions that move bolus to the stomach

159
Q

Do all muscles contract simultaneously in peristalsis?

A

No. They alternate contraction and relaxation between different groups - as circular contract, longitudinal relax.

160
Q

Where does peristalsis occur?

A

Several areas of the digestive tract - esophagus, intestines, stomach

161
Q

Pharynx

A

Back of mouth area

162
Q

Uvula

A

End of soft palate

163
Q

Function of the uvula

A

Rises to block off the nasal passage as the bolus is pushed towards the pharynx.

164
Q

Epiglottis

A

Blocks off the trachea.

165
Q

When food moves past entrance to the trachea …..

A

The upper esophageal sphincter relaxes

166
Q

Where is the upper esophageal sphincter located

A

End of pharynx, beginning of esophagus

167
Q

Function of Cardiac sphincter

A

Constricted to prevent reflux, relaxes to let the bolus enter the stomach.

168
Q

Cardiac sphincter

A

Smooth muscle ring located at the end of the esophagus

169
Q

Parts of the stomach

A

Fundus, Body, Pylorus, Pyloric sphincter

170
Q

Functions of the stomach

A

Chemically and physically breaks down food, reservoir for food.

171
Q

How does the stomach breakdown food?

A

Churns the food and mixes it with gastric juices.

172
Q

How much food can the stomach store?

A

1 - 2 L

173
Q

What is absorbed directly from the stomach into the blood?

A

Aspirin, alcohol, some water

174
Q

Layers of stomach muscle

A

Longitudinal, circular, oblique

175
Q

Is the stomach stretchable or rigid?

A

Stretchable. More food intake it can expand.

176
Q

Ruggae

A

Folds that line the stomach and can be seen when the stomach is empty.

177
Q

Gastric glands

A

Secrete gastric juices into the stomach

178
Q

What does gastric juice contain

A

Hydrochloric acid and mucus

179
Q

Function of hydrochloric acid in gastric juice

A

Kills bacteria and activate enzymes such as pepsinogen and forms active pepsin and starts chemical breakdown of protein

180
Q

Chyme

A

The liquefied paste formed in the stomach, consisting of gastric juice and remains of bolus

181
Q

pH of chyme

A

1 - 2 (highly acidic)

182
Q

Where does chyme move after the stomach?

A

Passes through the pyloric sphincter into the small intestine.

183
Q

Where does 90% of digestion occur?

A

Small intestine

184
Q

Where does 99% of absorption of nutrients occur?

A

Small intestine

185
Q

Measurements of the small intestine

A

2.5 cm diameter, 6-7m length

186
Q

Sections of the small intestin

A

Duodenum (25cm), jejunum (2.5m), Ileum (3,)

187
Q

Dudenum

A

Most chemical digestion of carbs, fats, proteins, occurs here. 8-9pH

188
Q

Jejunum

A

Digestion and absorption

189
Q

Ileum

A

Absorption. Ileocaecal valve controls movement of food from SI to LI.

190
Q

Accessory Organs of the Small intestine

A

Pancreas, Liver, Gall bladder

191
Q

Pancreas secretes

A

Sodium bicarbonate, Amylase, Lipases, Pephideses, Maltose, Insulin, Some other enzymes

192
Q

Sodium bicarbonate

A

A base, neutralizes stomach acid, increases pH from a 2 to a 7

193
Q

Amylase breaks down

A

starch to dissacharides

194
Q

Lipases breaks down

A

fats to glycerol + fatty acids

195
Q

Pephideses breaks down

A

Proteins to amino acids

196
Q

Maltose, sucrose breaks down

A

Dissacharides to monosaccharides

197
Q

Insulin

A

A hormone which regulates blood sugar levels

198
Q

Liver

A

Produces bile, storage area for nutrients (ex vitamins minerals, glycogen), removes toxins (ex alcohol), makes cholesterol

199
Q

Bile

A

Mixture of bile salts and cholesterol that helps to physically digest fats and provides more surface area for enzymes to chemically digest fats.

200
Q

Emulsify

A

Physically digest foods

201
Q

Gall bladder

A

Stores bile

202
Q

Villi

A

Tiny finger-like projections in the SI which increase surface area for nutrient absorption and have microvillus on them

203
Q

Where do glycerol and fatty acids go?

A

Into the lymphatic system to bypass the liver, although some go into the circulatory system and are used by cells.

204
Q

Measurements of LI

A

7.6cm diameter, 1.5m long

205
Q

Another name of LI

A

colon

206
Q

Function of LI

A

Home to good bacteria (ex those that make vitamin K), removal of waste, reabsorbs water, salt, minerals, back into body

207
Q

How much water does it take to digest food each day? How much is reabsorbed?

A

5.6L, ).2L

208
Q

Rectum

A

End of LI, stores feces

209
Q

Feces

A

undigested food, water, dead cells that lined the intestines, bacteria

210
Q

How is feces finally removed from body?

A

Squeezed through the anus, and out of the body by peristalsis.

211
Q

Anal sphincter

A

Ring of muscle that allows waste to exit the body.

Gr 11 Biology (4 decks)

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