Digestion

Question 1

What are the 3 main macromolecules ?

Answer 1

Protein, lipids, carbohydrates

Question 2

What are carbohydrates?

Answer 2

These are the primary source of energy. Starch

The monomer version is called monosaccharide. The polymer version is disaccharide and polysaccharide.

Question 3

What are proteins?

Answer 3

Structural component of cells. Made up of amino acids (monomer) and together known as polypeptides(polymer) which are bound by peptide bonds.

Question 4

What are lipids?

Answer 4

Oils, fats, waxed, phospholipid s. Used in structure of membrane, storage form of energy, insulation. Made up of triglycerides , which is made up of glycerol and fatty acids. Held together by dehydration synthesis.

Question 5

What is the difference between saturate and unsaturated fats?

Answer 5

Saturated- only single C bonds, harder to break because surrounded by H. Mostly animals have saturated fat.
Unsaturated- double/triple bonds, easier to break down. Mostly found in plants.

Question 6

Which 4 factors affect the reaction rate?

Answer 6

temperature
Ph
Substrate concentration,
Non/competitive inhibitors

Question 7

What is dehydration synthesis?

Answer 7

You remove H2O to join two monomers. How you create polymers/macromolecules .

Question 8

What is hydrolysis?

Answer 8

How we break down polymers. Add water to break bonds back into monomers.

Question 9

What is a catalyst?

Answer 9

A catalyst is anything that speeds up a reaction

Question 10

What is an enzyme?

Answer 10

Protein catalyst. Reduces activation energy needed for a reaction. All enzymes have an active site, where the substrate attaches. They are reusable, and can be assisted by co-enzymes.

Question 11

What is a competitive inhibitor?

Answer 11

Another competitor fights for the same active site as a substrate

Question 12

What is a non competitive inhibitor?

Answer 12

Inhibitor attaches to another area of enzyme, changes the active site.

Question 13

What is negative feedback?

Answer 13

Where a final predicts becomes and inhibitor for the beginning of the chain of production to stop it, since it’s been created and they don’t need to make any more.

Question 14

What is the digestive tract?

Answer 14

Mouth, esophagus, stomach, small intestine, large intestine, rectangle, anus

Question 15

What is the mouth?

Answer 15

Stage 1, chemical and physical digestion. Tongue- turns good into bonus, teeth- increase SA of bonus
Salivary glands- secretes salivary amylase (breaks down starch into disaccharides)
Pharynx- nasal and oral cavity meet
Epiglottis- flap prevents food from getting into trachea

Question 16

What is the esophagus?

Answer 16

Stage 2
Esophagus- how jolis gets to stomach, uses peristalsis, which is smooth muscle contractions
Esophageal sphincter- aka cardiac, controls opening between esophagus and stomach, if it doesn’t work could cause heartburn
Pyloric sphincter- controls opening from stomach to small intestine

Question 17

What is the stomach?

Answer 17

Stage 3, chemical/physical.
Physical- churns food, bolus become chyme
Chemical- gastric juices: water, juices, HCL- breaks down food+bacteria, Ph of 2

Question 18

What is the small intestine?

Answer 18

Stage 4, chemical/absorption.
Pancreas creates 4 enzymes secreted to the small intestine
Absorption- contains villi- increases SA for absorption. All villi have capillaries in them

Question 19

What are the 4 enzymes secreted into the small intestine from the pancreas?

Answer 19

Lipase,

Trips in, erepsin, pancreatic amylase

Question 20

What are villi?

Answer 20

Little finger like progections that increase SA,
Blood capillaries absorb amino acids and monosaccharides, using active transport.
lacteals absorb fatty acids and glycerol, uses passive transport

Question 21

What is salivary amylase?

Answer 21

An enzyme in mouth, breaks down starch (carbs) into monosaccharides

Question 22

What is pepsin?

Answer 22

Pepsin, which is created from pepsinogen by HCL, breaks down proteins into polypeptides in the stomach.

Question 23

What is lipase?

Answer 23

Breaks down lipids in small intestine, created in pancres

Question 24

What is trypsin?

Answer 24

Breaks proteins down into polypeptides in small intestine, created by pancreas

Question 25

What is erepsin?

Answer 25

Breaks polypeptides into amino acids in small intestine, created by pancreas

Question 26

What is pancreatic amylase?

Answer 26

Breaks down starch in small intestine, made by pancreas

Question 27

What is the large intestine?

Answer 27

Stage 5, reabsorbs H2O back into body, has helpful gut bacteria

Question 28

What are the accessory organs?

Answer 28

Pancreas, gall bladder, liver

Question 29

What is the liver?

Answer 29

Creates bile, which emulsifies fats. Bile is stored in the gall bladder, and used in small intestine

Question 30

What is the pancreas?

Answer 30

Aids in digestion, releases many enzymes that work in the small intestine, also creates bicarbonate

Question 31

What is bicarbonate?

Answer 31

It neutralizes HCL from stomach in the small intestine, and deactivates pepsin

Question 32

Indicator tests

Answer 32

benedict solution—> glucose—>tirns from blue to red/brown
iodine—> starch—>turns black/blue
Biuret reagent—> protein—> turns from clear/blue to pink/violet/purple
Sudan IV—-> lipids—-> deep red will form, if negative pink will form/// paper bag test