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Biology 20 > Digestion (Biology 20) > Flashcards

Digestion (Biology 20) Flashcards

1
Q

4 steps in the digestive process

A

1) ingestion
2) digestions
3) absorption
4) egestion

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2
Q

4 main macromolecules needed to be broken down to micromolecules

A

1) carbohydrates – broken down to monosaccharides
2) proteins – broken down to amino acids
3) lipids – broken down to fatty acids and glycerol
4) nucleic acids – broken down to sugar, nitrogen bases, and phosphate group.
After the dashmarks are the sub units/building blocks. The body uses them to create its OWN macromolecules.

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3
Q

2 types of digestion used in actual digestion of food

A

(1) mechanical – chewing, as well as muscular contractions to grind food.
(2) chemical – enzymes, acids, and other chemicals.

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4
Q

4 things affecting enzyme’s work

A

1) Temperature ~ 37 degrees
2) pH ~ each enzyme functions best at a specific pH
3) concentration of substrates ~ chewing things increases surface area by breaking down large pieces into small pieces, letting enzymes work faster.
4) the use and removal of inhibitors on proteins.

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5
Q

Chemical digestion of carboydrates in mouth

A

salivary amylase turns polysaccharides into disaccharides.

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6
Q

Chemical digestion of carbohydrates in stomach

A

n/a

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7
Q

Chemical digestion of carbohydrates in small intestine

A

pancreatic amylase turns polysaccharides into disaccharides, and carbohydrases turn disaccharides into monosaccharides. (absorbed into capillaries in the villi)

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8
Q

Common macromolecules

A

1) carbohydrates
2) lipids
3) proteins
4) nucleic acids

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9
Q

Dehydration synthesis

A

Joining two smaller subunits (molecules) with the removal of water. You remove an OH- group from one subunit, and H+ group from another, resulting in the macromolecule and H2O. The process relies on special enzymes.

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10
Q

Hydrolysis

A

Used to break these macromolecules. It is done by adding an H2O molecule and breaking the covalent bond formed during dehydration. Also requires special enzymes.

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11
Q

How are simple carbohydrates used?

A

they are taken to the liver where they are converted to glucose or stored as glycogen.

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12
Q

How are amino acids used?

A

they are used by cells to build protein molecules for your body, or can be sent to the liver for deamination.

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13
Q

How are lipids used?

A

they are broken down to glycerol and fatty acids.

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14
Q

Monosaccharide

A

made from single, simple sugar.

Ex: glucose, fructose.

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15
Q

Disaccharide

A

made from two simple sugars bonded together.

Ex: sucrose (glucose + fructose), lactose (glucose + galactose)

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16
Q

What happens to excess glucose/glycogen in the liver?

A

it is converted and stored as fat.

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17
Q

Triglycerides

A

made of 1 glycerol and 3 fatty acids. (in animals called fat and in plants called oil)

  • fats (animal) are classified as:
    a) saturated - single bonds between carbon in molecules {bonds are difficult to break}
  • oils (plants)
    b) unsaturated - have one or more double bonds between carbon (polyunsaturated – many double bonds) {double bonds are easily broken}
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18
Q

Phospholipids

A

made of 1 glycerol, 2 fatty acids, and 1 phosphate molecule

  • phosphate molecules are soluble in water, so this makes one end of the lipid chain soluble in water and the other insoluble
  • since blood is 90% water, phospholipids allow the cells in the blood (RBC, WBC, platelets) to mix and move freely. The insoluble middle layer acts as a barrier so that organelles in the cell do not move outside and to control what moves inside the cell.
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19
Q

Waxes

A
  • insoluble to water

- coating on leave, fur, and animal feathers

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20
Q

How much more energy do fats contain over carbohydrates or proteins?

A

2x the amount

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21
Q

Why is saturated fat worse for your health?

A

they are difficult to break down, so they remain in your cells for longer.

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22
Q

Ingestion

A

taking in of nutrients

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23
Q

Digestion

A

breaking down of nutrients ingested into their component molecules

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24
Q

Absorption

A

absorption and transport of digestive nutrients to body tissues.

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25
Q

Egestion

A

removal of waste

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26
Q

What taste buds are in which parts of the tongue?

A 
bitter = back
sour = back corners (left+right)
sweet = right mid-front
salty = left mid-front
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27
Q

How long does food remain in the stomach?

A

2-4 hours

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28
Q

How long does digestion take?

A

up to 24-33 hours

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29
Q

How much saliva can an adult produce in a day?

A

as much as 2L of saliva a day!

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30
Q

Salivary glands

A

produce saliva

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31
Q

Epiglottis

A

a sphincter that covers your trachea when swallowing

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32
Q

Plyoric sphincter

A

a sphincter between the stomach and the duodenum.

33
Q

Esophogeal sphincter

A

a sphincter preventing gastric contents to come back up to the esophagus.

34
Q

Anal sphincter

A

a sphincter that controls the release of stool.

35
Q

Appendix

A

a pack like tissue that holds bacteria used to recolonize the intestines after illness that wipes away bacterial colony (like diarrhea)

36
Q

Liver

A
  • The liver’s main job is to filter the blood coming from the digestive tract, before passing it to the rest of the body.
  • The liver also detoxifies chemicals and metabolizes drugs.
  • As it does so, the liver secretes bile that ends up back in the intestines.
37
Q

Gallbladder

A

stores bile produced by the liver

38
Q

Large intestine/colon/large bowel

A

it mainly removes as much water and electrolytes as possible, forming stool.

39
Q

Rectum

A

The rectum is a straight, 8-inch chamber that connects the colon to the anus. The rectum’s job is to receive stool from the colon, let you know that there is stool to be evacuated (pooped out) and to hold the stool until evacuation happens

40
Q

Esophagus

A

transports material from the mouth to the stomach

41
Q

Stomach

A

stores and digests food through HCl and muscle contractions.

42
Q

Pancreas

A

Enzymes, or digestive juices, are secreted by the pancreas into the small intestine. There, it continues breaking down food that has left the stomach. The pancreas also produces the hormone insulin and secretes it into the bloodstream, where it regulates the body’s glucose or sugar level.

43
Q

Small intestine/small bowel

A

absorb most of the nutrients from the chyme. Divided into three parts, duodenum, jejunum, ileum.

44
Q

Peristalsis

A

Peristalsis is a series of wave-like muscle contractions that moves food to different processing stations in the digestive tract.

45
Q

Chyme

A

the pulpy acidic fluid which passes from the stomach to the small intestine, consisting of gastric juices and partly digested food.

46
Q

Bolus

A

ball-like mixture of food and saliva that forms in the mouth during the process of chewing

47
Q

Spleen

A

Your spleen’s main function is to act as a filter for your blood. It recognizes and removes old, malformed, or damaged red blood cells. When blood flows into your spleen, your spleen performs “quality control”; your red blood cells must pass through a maze of narrow passages.

48
Q

Why are feces reddish brown?

A

Because the RBC’s at the end of their life cycle are sent there from the spleen where their iron is salvaged, and the pigment from the ingested food coming in contact with the RBC’s stays until the end of digestion. The RBC’s don’t get digested, though.

49
Q

What percent of nutrient absorption happens in the small intestine?

A

90%

50
Q

Villi

A

Hair like projections in the small intestine that increase surface area to increase nutrient absorption.

51
Q

Microvilli

A

Hair like projections on the villi that increase surface area to increase nutrient absorption.

52
Q

Where is most water absorbed in the digestive system?

A

The large intestine/colon.

53
Q

How are nutrients absorbed in the villi?

A

Each villus is supplied with a capillary network that is intertwined with lymph vessels called lacteals. Absorption is mostly done by active transport, although some nutrients can move into the blood by simple diffusion.

54
Q

Enzymes

A

Protein catalysts.

55
Q

Substrates

A

molecules that enzymes work on. Only select enzymes work on select substrates.

56
Q

Chemical digestion/enzymes in the mouth

A

salivary amylase turns polysaccharides to disaccharides

57
Q

Chemical digestion/enzymes in the stomach

A

n/a

58
Q

Chemical digestion/enzymes in the small intestine (general)

A

pancreatic amylase turns polysaccharides to disaccharides. Carbohydrases turn disaccharides to monosaccharides. (absorbed into capillaries in the villi)

59
Q

Protein digestion process/enzymes

A
  • no chemical digestion until stomach (mouth is mechanical)
  • in the stomach, an inactive enzyme is stored in the gastric pits
  • gastric juices are secreted when the bolus reaches the stomach
  • contains HCl, mucous, and pepsinogen
    Pepsinogen + HCl = pepsin -> pepsin turns polypeptides to peptones.
60
Q

Small intestine digestion process/enzymes (duodenum)

A

trypsinogen + chemotrypsinogen + enterokinase = trypsin + chemotrypsin.
(trypsinogen and chemotrypsinogen created in pancreas, and enterokinase created in small intestine)
the trypsin and chemotrypsin turn peptides into amino acids with the help of an enzyme called peptidase. The amino acids are absorbed into capillaries.

61
Q

Lipid digestion process/enzymes

A
  • chemical digestion starts at small intestine
  • bile is secreted into small intestine from gallbladder
  • the bile emulsifies lipids (breaks down large lipid molecules into small droplets to increase surface area)
  • pancreatic lipase turns lipids into glycerol and fatty acids, which are absorbed by lacteals (lymphatic vessels in the villi)
62
Q

Nucleic acid digestion process/enzymes

A

-don’t get worked on until small intestine
- nucleases break nucleic acid into…
sugar, phosphate group, and nitrogenous bases.
These are absorbed in capillaries.

63
Q

Duodenum

A
  • First part of small intestine
  • enzymes are release here.
  • The majority of chemical digestion occurs here.
64
Q

Jejunum

A
  • second part of small intestine
  • some chemical digestion
  • mostly absorption
65
Q

Ileum

A
  • third part of small intestine

- last chance to absorb nutrients

66
Q

Carbohydrases

A

digest carbohydrates (poly and disaccharides to monosaccharides)

67
Q

Lipases

A

digest lipids to glycerol and fatty acids

68
Q

Proteases

A

digest proteins to amino acids

69
Q

Nucelases

A

digest nucelic acids

70
Q

What is the stomach’s pH?

A

Because of the gastric juices, it begins at 1 - 2, but the pancreas also produces sodium bicarbonate to neutrialize the acid of stomach to make fluid alkaline. That gives the small intestine a pH of 9 - 8.

71
Q

What enzymes that we have talked about, does the Pancreas create

A

In total, it makes around 28 different enzymes in its pancreatic juice. These include pancreatic lipase, pancreatic amylase, trypsinogen, chymostrysinogen, peptidases, carbohydrases, nucleases.

72
Q

Enterokinase (creation location and purpose)

A

Used to convert and get active trypsin and chymotrypsin, and is created in the microvilli of the intestine.

73
Q

Three control mechanisms of digestion

A

Sensors, mechanical, and hormonal.

74
Q

Gastrin (control hormone)

A
  • hormone released into blood when partially digested food enters the stomach
75
Q

Enterogastrone (control hormone)

A
  • released when fats enter small intestine.

- slows down peristalsis so there is more time to digest fats, as they are difficult to digest

76
Q

Secretin (control hormone)

A
  • release of bile salts is under control of secretin.
  • secretin is released by the duodenum to protect it from acidic chyme by stimulating the release of a buffering agent.
  • it is released through the bloodstream when chyme enters the small intestine.
  • it is then carried the the pancreas, which is then signalled by to release bicarbonate ions to buffer the HCl in chyme (pH raised from <2,5 to 9.0)
  • pepsin is made inactive in the alkaline fluid of small intestine.
77
Q

Rennin (control hormone)

A
  • slows movement of milk through the digestive tract so that nutrients can be absorbed
  • works in alkaline environment, so combines with milk in the stomach and produces its effect in the small intestine.
78
Q

CCK (cholecystokinin) (control hormone)

A
  • released by cells in small intestine mucosal membrane into the duodenum
  • causes the release of digestive enzymes from pancreas and bile from the gallbladder
  • inhibits stomach movements and secretions with the presence of fatty foods to allow food to stay in system longer and be digested.

Biology 20 (8 decks)

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