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Biology A LEVEL > Digestion and Absorption > Flashcards

Digestion and Absorption Flashcards

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1
Q

What is digestion?

A

The hydrolysis of large insoluble food molecules into small soluble food molecules that can be absorbed into the blood

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2
Q

What do the teeth do?

A

Physically break down food into smaller pieces

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3
Q

What do the salivary glands do?

A

Release salivary amylase enzymes

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4
Q

What does the oesophagus do?

A

Carries food to the stomach

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5
Q

What does the stomach do?

A

Produces hydrochloric acid and protease enzymes. Physically churns food.

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6
Q

What does the pancreas do?

A

Produces pancreatic amylase, protease and lipase

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7
Q

What does the liver do?

A

Produces bile

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8
Q

What does the gall bladder do?

A

Stores/releases bile into ileum

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9
Q

What is the ileum?

A

Small intestine

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10
Q

What does the (ileum) small intestine do?

A

Absorbs products of food digestion into the blood

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11
Q

What does the large intestine do?

A

Absorbs water

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12
Q

What do the rectum and anus do?

A

Rectum stores faeces. Faeces exits via anus.

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13
Q

What are the carbohydrate substrates?

A

Starch
Maltose
Sucrose
Lactose

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14
Q

Which enzyme is starch hydrolysed by?

A

Pancreatic/ salivary amylase

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15
Q

What product is formed from the hydrolysis of starch?

A

maltose

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16
Q

Where is pancreatic/ salivary amylase made?

A

Salivary glands, pancreas

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17
Q

Where does starch act?

A

Mouth and ileum

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18
Q

Which bonds are broken when starch breaks down?

A

alpha 1,4 and alpha 1,6 glycosidic bonds

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19
Q

What is glucose absorbed by?

A

Co-transport with sodium

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20
Q

What enzyme is maltose hydrolysed by and what product is formed through this?

A

maltase (membrane bound)

2 x alpha glucose

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21
Q

Where is maltase made?

A

Ileum lining

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22
Q

Where does maltase act?

A

Ileum

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23
Q

Which bonds are broken when maltose breaks down?

A

alpha 1,4 glycosidic bonds

24
Q

Which enzyme is sucrose hydrolysed by?

A

Sucrase (membrane bound)

25
Q

What product is formed when sucrose is hydrolysed?

A

alpha glucose and fructose

26
Q

Where is sucrase made and where does it act?

A

made- ileum lining
acts- ileum

27
Q

Which enzyme is lactose hydrolysed by?

A

lactase (membrane bound)

28
Q

What product is formed when lactose is hydrolysed?

A

alpha glucose and galactose

29
Q

Where is lactase made and where does it act?

A

made- ileum lining
acts- ileum

30
Q

What are the protease substrates?

A

Protein
Dipeptides

31
Q

What are the two types of enzymes protein is hydrolysed by?

A

Endopeptidase and Exopeptidase

32
Q

What product is formed when protein is hydrolysed (endopeptidase)?

A

smaller peptides

33
Q

Where is endopeptidase made and where does it act?

A

made- pancreas, stomach
acts- stomach, ileum

34
Q

What bonds are broken during the hydrolysis of protein (endopeptidase)?

A

peptide bonds

35
Q

What product is formed when protein is hydrolysed (exopeptidase)?

A

amino acids, dipeptides

36
Q

Where is exopeptidase made and where does it act?

A

made- stomach, pancreas
acts- ileum

37
Q

What bonds are broken during the hydrolysis of protein (exopeptidase)?

A

peptide bonds

38
Q

What enzymes are dipeptides hydrolysed by?

A

dipeptidases (membrane bound)

39
Q

What products are formed when dipeptides are hydrolysed?

A

amino acids

40
Q

Where are dipeptidases made and where do they act?

A

made- ileum lining
acts- ileum

41
Q

Which bonds are broken during the hydrolysis of dipeptides?

A

peptide bonds

42
Q

Which enzyme are lipids hydrolysed by?

A

lipase

43
Q

What product is formed during the hydrolysis of lipids?

A

2 x fatty acids, monoglyceride

44
Q

Where is lipase made and where does it act?

A

made- ileum lining, pancreas
acts- ileum

45
Q

Which bonds are broken during the hydrolysis of lipids?

A

ester

46
Q

What are micelles?

A

Tiny droplets of monoglycerides and fatty acids that release monoglycerides close to the surface of the cell

47
Q

Where do micelles diffuse?

A

Epithelium of ileum (small intestine)

48
Q

How do micelles work?

A
  1. Droplets increase surface area (for lipase/ enzyme action)
  2. So faster hydrolysis/ digestion (of triglycerides/lipids)
  3. Micelles carry fatty acids and glycerol/ monoglycerides
  4. Through membrane to (intestinal epithelial) cell
49
Q

How are amino acids absorbed?

A

-In the ileum by active transport through epithelial cells
-Sodium ions transported out of these cells into the blood, creating a concentration gradient
-They then diffuse back into the epithelial cells from the gut lumen through a co-transport protein, bringing amino acids with them.
- AA move into bloodstream by facilitated diffusion

50
Q

Describe the structure of the small intestine:

A

-Walls are folded into villi
-Walls are 1 cell thick
-Many capillaries

51
Q

Explain how walls being folded into villi helps aid the function of the ileum:

A

Increases surface area for faster absorption

52
Q

Explain how walls being one cell thick helps aid the function of the ileum:

A

Shorter diffusion distance for faster absorption

53
Q

Explain how many capillaries helps aid the function of the ileum:

A

Rich blood supply maintains diffusion gradient

54
Q

How is Golgi apparatus involved in the absorption of lipids?

A
  1. Modifies or processes triglycerides
  2. Combines Triglycerides with proteins
  3. Packages for release or exocytosis
55
Q
A

Biology A LEVEL (3 decks)

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