Digestion Flashcards
1
Q
Carbohydrates main function
A
Provide energy for the body
2
Q
The Big Four
A
Carbohydrates
Lipids
Proteins
+ 1 MORE
3
Q
Sources of carbohydrates
A
Bread, pasta, fruits, veggies
4
Q
General formula of carbohydrates
A
CH2O
5
Q
Example of carbohydrate
A
Glucose
6
Q
Chemical formula of glucose
A
C6H12O6
7
Q
How many types of carbohydrates are there?
A
3
8
Q
What are the types of carbohydrates
A
Monosaccharides
Disaccharides
Polysaccharides
9
Q
Monosaccharides
A
Single or simple sugars
Simplest type of carbs
Building blocks of more
10
Q
Examples of monosaccharides
A
Glucose
Fructose
Mannose
Galactose
11
Q
Where is fructose found
A
Fruits, honey
12
Q
What is galactose
A
Milk
13
Q
Disaccharides
A
Two monosaccharides bonded together
14
Q
Examples of disaccharides
A
Lactose
Sucrose
15
Q
What is sucrose? How is it made?
A
Table sugar
16
Q
What are polysaccharide?
A
Complex carbohydrates
Many (hundred or thousands) of monosaccharides linked together
17
Q
Examples of polysaccharides
A
Glycogen
Starch
Cellulose
18
Q
Glycogen
A
Made and stored by liver cells in animals and can be broke down when needed in emergencies
19
Q
Starch
A
Made and stored in plants during photosynthesis
20
Q
Cellulose
A
Material that plant cell walls are made of
Animals cannot break this down
21
Q
Lipids
A
Fats
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)
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
24
Q
What are the three types of fat?
A
Saturated
Unsaturated
Trans
25
What fat is solid at room temp?
Saturated
26
What fat comes from animals?
Saturated
27
What fat has lots of double bonds?
Unsaturated
28
What fat is liquid at room temp?
Unsaturated
29
What type of fat are often called oils?
Unsaturated
30
What fat generally comes from plants?
Unsaturated
31
What fat has no double bonds?
Saturated
32
What fat has a larger number of H atoms?
Saturated
33
What fat can be turned into cholesterol and be deposited on the walls of arteries?
Saturated
34
What fat is easier for humans to digest?
Unsaturated
35
What type of fat tends to not be changed into cholesterol?
Unsaturated
36
Examples of saturated fats
Butter, lard
37
Examples of unsaturated fats
Corn oil, peanut oil, canola oil
38
Structure of saturated fats
```
H H H H H
| | | | |
HO - C - C - C - C - C - H
| | | | |
H H H H H
```
39
Structure of unsaturated fats
```
H H H H H
| | | | |
HO - C - C = C - C = C - H
|
H
```
40
What are trans fats
Saturated fats formed from hydrogenation
41
Hydrogenation
When double bonds are removed from unsaturated fats and H atoms are added
42
What are enzymes?
Biologic Catalysts
43
What is the most complete nutrient?
Protein
44
3 functions of proteins
```
Build cellular structures (bone, hair, muscles)
Used to control body actions (hemoglobin, hormones, antibodies)
Provide energy (as good as sugar)
```
45
Are proteins as good as sugar for providing energy?
Yes
46
Protein-rich foods
Meat, eggs, nuts, fish
47
Composition of Proteins
C,H,O,N, and some S atoms
| 10aa to several thousand aa long, composed of the 20aa there are
48
How many amino acids are there?
20
49
How many amino acids does the body make?
12
50
Essential amino acids
The 8 amino acids that must be obtained from the diet.
51
What determines the protein type?
Type, order, and number of amino acids.
52
How many proteins does the body make?
5000
53
Macromolecule
A very large molecule made up of smaller molecules that are linked together
54
Metabolism
The sum total of all of the chemical reactions that occur in an organism
55
Essential nutrient
A nutrient that cannot be made by the body and must therefore be obtained from food
56
Role of minerals
Enable chemical reactions, aid in tissue development, growth, immunity
57
Examples of minerals
Calcium
| Iron
58
What does calcium do
Conduct nerve signals, contract muscle, clot blood, form bone
59
Function of iron
Produce hemoglobin
60
Vitamins and minerals are _________ and we need in ________ _________
Micronutrients
| Smaller quantities
61
Vitamins
Organic substances that enable chemical reactions and aid in tissue development, growth, immunity
62
Types of vitamins
Water soluble vitamins
| Fat soluble vitamins
63
Water soluble vitamins
Absorbed readily by body. Any extras that are consumed will be excreted by the body (ex in urine). It js difficult to overdose on.
64
Examples of water soluble vitamins
C, B1, B2
65
Fat soluble vitamins
Must be absorbed with fat. If consumed in excess, will build up in fat tissue or liver and cause health problems.
66
Examples of fat soluble vitamins
A,D,E,K
67
What does vitamin A do?
Good vision, healthy skin, bones
68
Actual name of vitamin A
Carotene
69
Role of vitamin B1
Metabolizing carbohydrates, growth and muscle tone
70
Actual name for vitamin B1
Thiamine
71
What percent of the body is water
At least 62%
72
Role of water in the body
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)
73
Number of steps in nutrition
4
74
Steps of nutrition in order
Ingestion, Digestion, Distribution, Egestion
75
Ingestion
Feeding
76
Digestion
Chemical and physical breakdown of food
77
Egestion
Elimination of non-digested waste
78
Number of feeding methods
6
79
Types of feeding methods
Engulfment, Diffusion, Filter Feeding, Fluid Feeders, Substrate Feeders, Bulk Feeders
80
Engulfment
Includes phagocytosis and pinocytosis. Requires energy.
81
Example of engulfment
amoeba
82
Pinocytosis
Phagocytosis for a liquid droplet
83
Diffusion
Nutrients move from an area of high concentration to low concentration.
84
Example of diffusion
tape worms and unicellular organisms
85
Filter Feeding
Food particles strained out of water by aquatic creatures
86
Examples of filter feeding
sponge, whale
87
Fluid feeders
Use piercing and sucking mouth parts
88
Example of fluid feeders
Leeches, butterfly
89
Substrate filters
Live in or on their food source and eat their way through it
90
Example of substrate filters
Caterpillars,earthworms
91
Bulk Feeders
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
Example of bulk feeders
Humans, most vertebrae
93
Number of types of digestive systems
3
94
Types of digestive systems
Food vacuole, digestive sac, digestive tube/alimentary canal
95
Food vacuole
Enzymes digest food in a vacuole
96
Example of food vacuole
paramecium, amoeba
97
Digestive sac
Ingestion and egestion occurs through a single mouth. Undigested food mixes with digested food. No circulatory system.
98
Example of digestive sac
Hydra, planaria (flat worms)
99
Digestive tube/alimentary canal
Most efficient system. 2 openings - mouth, anus. Nutrients and food never mix. Food moves through canal in one direction.
100
What types of digestive systems are intracellular?
Food vacuole
101
What types of digestive systems are extracellular?
Digestive sac, digestive tube.
102
Number of types of digestive methods
2
103
Physical/Mechanical digestion
Breaks large pieces of food into smaller pieces and increases surface area for chemical breakdown
104
Example of mechanical digestion
Chewing, biting, grinding
105
Chemical digestion
Breakdown of nutrient molecules into their simpler units. Uses enzymes and acids
106
example of Chemical Digestion
Lipids to glycerol and fatty acids
107
Oral Cavity
The mouth
108
Functions of the mouth
Site of chemical and physical digestion
109
Parts of the mouth
Tongue, Palate, Teeth, Salivarry glands
110
Tongue
Manipulates food between teeth, assists in digestion, tastes food,
111
What type of digestion does a tongue help with?
Physical
112
How many taste receptor cells does a tongue have?
2000-6000
113
How many tastes does a tongue have?
5
114
What are the tastes a tongue has?
Sweet, sour, salty, bitter, umani
115
Where are sweet taste receptor cells located?
Tip of the tongue
116
Where are salty taste receptor cells located?
Front of the tongue, along sides, behind sweet.
117
Where are sour tast receptor cells located?
Sides of tongue, behind salty.
118
Where are bitter taste receptor cells located?
Back of the tongue
119
Where are umani taste receptor cells located?
All over the tongue
120
What does umani mean?
Savoury. Japanese word.
121
Function of the palate
Separates the oral and nasal cavities to allow breathing while chewing.
122
Two types of palates
Hard palate, Soft palate
123
Where is the hard palate located?
Anterior portion
124
Attribute of hard palate that assists digestion
Friction ridges assist the tongue in holding food in position.
125
Where is the soft palate located?
Posterior portion
126
Soft palate
Spongy tissue with no bone. Includes the uvula.
127
How many teeth are there in a human mouth?
Typically 16 in each mandible and maxilla.
128
Maxilla
Upper part of jaw
129
Mandible
Lower part of jaw
130
Different types of teeth
Incisors, canines, premolars, molars
131
Function of incisors
Cutting, biting
132
Function of canines
tearing
133
Function of premolars
grinding
134
Function of molars
crushing
135
How is food broken down in the mouth?
Through mastication, food is broken down into smaller pieces to increase surface area. Food is then mixed with saliva to a bolus.
136
Mastication
Chewing
137
Bolus
Moist, soft, mass of food formed in the mouth
138
Crown of tooth
Area above gum
139
Neck of Tooth
Area just below surface of gum
140
Root of tooth
Lowest part
141
Number of salivary glands
3
142
Names of the salivary glands
Parotid glands, submandibular glands, subligual glands
143
Location of parotid glands
Anterior to earlobe
144
Location of submandibular glands
Along the lower jaw bone
145
Location of sublingual glands
Floor of mouth
146
Function of salivary glands
Produce saliva
147
Function of saliva
Moisten mouth and food, stimulate taste buds, aid in swallowing, begin chemical digestion
148
pH of saliva
6.8-7 (neutral)
149
% of saliva that is water
97-99.5
150
What enzymes does saliva contain?
Salivary amylase, mucus, lysozyme
151
Function of salivary amylase
initiate starch digestion
152
Function of mucus in saliva
lubricates, aids in swallowing
153
Function of lysozyme in saliva
kills bacteria
154
Physical characteristics of the esophagus
Long, flexible, muscular tube about 25cm long, that remains flat until swallowing occurs. Is lined with mucus on the inside
155
Why is the esophagus lined with mucus?
For protection.
156
Function of the esophagus
Transports food to the stomach
157
Muscles that the esophagus has
Circular muscles that wrap around the tube, and longitudinal muscles that run up and down the tube.
158
Peristalsis
Wave like muscular contractions that move bolus to the stomach
159
Do all muscles contract simultaneously in peristalsis?
No. They alternate contraction and relaxation between different groups - as circular contract, longitudinal relax.
160
Where does peristalsis occur?
Several areas of the digestive tract - esophagus, intestines, stomach
161
Pharynx
Back of mouth area
162
Uvula
End of soft palate
163
Function of the uvula
Rises to block off the nasal passage as the bolus is pushed towards the pharynx.
164
Epiglottis
Blocks off the trachea.
165
When food moves past entrance to the trachea .....
The upper esophageal sphincter relaxes
166
Where is the upper esophageal sphincter located
End of pharynx, beginning of esophagus
167
Function of Cardiac sphincter
Constricted to prevent reflux, relaxes to let the bolus enter the stomach.
168
Cardiac sphincter
Smooth muscle ring located at the end of the esophagus
169
Parts of the stomach
Fundus, Body, Pylorus, Pyloric sphincter
170
Functions of the stomach
Chemically and physically breaks down food, reservoir for food.
171
How does the stomach breakdown food?
Churns the food and mixes it with gastric juices.
172
How much food can the stomach store?
1 - 2 L
173
What is absorbed directly from the stomach into the blood?
Aspirin, alcohol, some water
174
Layers of stomach muscle
Longitudinal, circular, oblique
175
Is the stomach stretchable or rigid?
Stretchable. More food intake it can expand.
176
Ruggae
Folds that line the stomach and can be seen when the stomach is empty.
177
Gastric glands
Secrete gastric juices into the stomach
178
What does gastric juice contain
Hydrochloric acid and mucus
179
Function of hydrochloric acid in gastric juice
Kills bacteria and activate enzymes such as pepsinogen and forms active pepsin and starts chemical breakdown of protein
180
Chyme
The liquefied paste formed in the stomach, consisting of gastric juice and remains of bolus
181
pH of chyme
1 - 2 (highly acidic)
182
Where does chyme move after the stomach?
Passes through the pyloric sphincter into the small intestine.
183
Where does 90% of digestion occur?
Small intestine
184
Where does 99% of absorption of nutrients occur?
Small intestine
185
Measurements of the small intestine
2.5 cm diameter, 6-7m length
186
Sections of the small intestin
Duodenum (25cm), jejunum (2.5m), Ileum (3,)
187
Dudenum
Most chemical digestion of carbs, fats, proteins, occurs here. 8-9pH
188
Jejunum
Digestion and absorption
189
Ileum
Absorption. Ileocaecal valve controls movement of food from SI to LI.
190
Accessory Organs of the Small intestine
Pancreas, Liver, Gall bladder
191
Pancreas secretes
Sodium bicarbonate, Amylase, Lipases, Pephideses, Maltose, Insulin, Some other enzymes
192
Sodium bicarbonate
A base, neutralizes stomach acid, increases pH from a 2 to a 7
193
Amylase breaks down
starch to dissacharides
194
Lipases breaks down
fats to glycerol + fatty acids
195
Pephideses breaks down
Proteins to amino acids
196
Maltose, sucrose breaks down
Dissacharides to monosaccharides
197
Insulin
A hormone which regulates blood sugar levels
198
Liver
Produces bile, storage area for nutrients (ex vitamins minerals, glycogen), removes toxins (ex alcohol), makes cholesterol
199
Bile
Mixture of bile salts and cholesterol that helps to physically digest fats and provides more surface area for enzymes to chemically digest fats.
200
Emulsify
Physically digest foods
201
Gall bladder
Stores bile
202
Villi
Tiny finger-like projections in the SI which increase surface area for nutrient absorption and have microvillus on them
203
Where do glycerol and fatty acids go?
Into the lymphatic system to bypass the liver, although some go into the circulatory system and are used by cells.
204
Measurements of LI
7.6cm diameter, 1.5m long
205
Another name of LI
colon
206
Function of LI
Home to good bacteria (ex those that make vitamin K), removal of waste, reabsorbs water, salt, minerals, back into body
207
How much water does it take to digest food each day? How much is reabsorbed?
5.6L, ).2L
208
Rectum
End of LI, stores feces
209
Feces
undigested food, water, dead cells that lined the intestines, bacteria
210
How is feces finally removed from body?
Squeezed through the anus, and out of the body by peristalsis.
211
Anal sphincter
Ring of muscle that allows waste to exit the body.
