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A Level Biology > Digestion And Absorption > Flashcards

Digestion And Absorption Flashcards

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1
Q

Where are the villi

A

Situated at the interface between the lumen of the intestines

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2
Q

Name 4 ways in which villi increase the efficiency of absorption

A

Increase surface area
Thin walls
Move to maintain concentration gradient
Rich supply of blood vessels vessels

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3
Q

Why is it good that the villi contain muscles

A

They regularly contract and relax which mixes the contents of the small intestine
This ensures that as glucose is absorbed new glucose is coming in

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4
Q

Where are the microvilli found

A

Epithelial cell’s

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5
Q

Define digestion

A

The process in which large molecules are hydrolysed by enzymes into small molecules which can be absorbed and assimilated

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6
Q

What are the two stages of digestion

A

Mechanical

Chemical

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7
Q

Explain mechanical digestion

A

Teeth break down food, increasing SA

Stomach further breaks food down during peristalsis

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8
Q

Explain chemical digestion with saliva

A

Enters and adds salivary amylase you hydrolyse starch to maltose and maintains ph through minerals

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9
Q

Explain chemical digestion through stomach

A

HCl creates acidic conditions, protease in gastric juices hydrolyse proteins and amylase is denatured

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10
Q

Explain chemical digestion in the small intestine

A

Pancreatic juice is added for more hydrolysis of starch
Epithelial cells produce maltase to produces alpha glucose
Fats digested

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11
Q

What do carbohydrases break down

A

Hydrolysed carbs to monosaccharides

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12
Q

What does lipase break down

A

Lipids into glycerol and fatty acids

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13
Q

What do proteases break down

A

Proteins into amino acids

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14
Q

What do glucose polymers break down into

A

Disaccharides

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15
Q

What do disaccharides break down into

A

Maltose sucrose lactose lacrosse

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16
Q

What is maltose broken down into

A

2 glucose

17
Q

What is sucrose broken down into

A

1 glucose and 1 fructose

18
Q

What is lactose broken down into

A

1 glucose and 1 galactose

19
Q

How is starch digested into the body

A

Amylase in saliva hydrolysed alternate glycosidic bonds of starch to produce di maltose
Pancreatic juice contains amylase
Maltase in ileum hydrolyses maltose to alpha glucose

20
Q

Where is sucrose broken down

A

In SI and epithelium cell lining as they release sucrase

21
Q

What is a micelle

A

A sphere of triglycerides

22
Q

Why can we be lactose intolerance

A

After childhood our production of lactase reduces and for some it reduces to non

23
Q

Where are lipases produced

A

Pancreas

24
Q

What does lipase hydrolyse

A

The Ester bond to form fatty acids and monoglyceride

25
Q

What are lipids split into micelles by

A

Bike salts made in the liver

26
Q

What is this process called

A

Emulsification

27
Q

Why is emulsification good

A

As it increases the surface area of lipids over which lipases can work

28
Q

What do peptidases hydrolyse

A

Large and complex proteins

29
Q

What are the three types of peptidases

A

Endopeptidases
Exopeptidases
Dipeptidases

30
Q

What do endopeptidases do

A

Hydrolyse peptide bond in central region

31
Q

What do exopeptidases hydrolyse

A

Peptide bond on the terminal

32
Q

What do dipeptidases hydrolyse

A

Bond between amino acids of a dipeptide

33
Q

Which peptidases are free moving or cell surface membrane

A

Endo and exo

34
Q

which is extrinsic and membrane bound in the ileum

A

Di

35
Q

Which non polar cells of fats can easily diffuse across the cell surface membrane

A

Monoglycerides and fatty acids

36
Q

Where are these molecules moved to and made into inside the cell

A

The ER where they are recombined today form triglycerides

37
Q

What do triglycerides become when put into the golgi when associated with cholesterol and lipoproteins

A

Chylomicrons

38
Q

How do chylomicrons move out of the cell

A

Exocytosis

39
Q

Where do they travel after that

A

Into the lacteal

A Level Biology (11 decks)

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