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Biology 30s > Digestive > Flashcards

Digestive Flashcards

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1
Q

Homeostasis

A

internal stability of the body

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2
Q

How does the digestive system aid in homeostasis

A

digestive system provides energy

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3
Q

How does the digestive system rely on other systems

A

needs blood and O2 to function

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4
Q

Autotrophs

A

make energy by making their own food using sunshine

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5
Q

Heterotrophs

A

consume other organisms to obtain energy

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6
Q

4 feeding mechanisms

A

1) filter feeding
2) substrate feeding
3) fluid feeding
4) bulk feeding

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7
Q

filter feeding

A

use structure similar to a filter basket to gather food suspended in water

ex: sponges, tube worms, clams, barnacles

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8
Q

Substrate feeding

A

live in their food source and eat through it

ex: caterpillars, earthworms

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9
Q

Fluid feeding

A

suck or lick nutrient rich fluid from plants or animals

ex: mosquitoes, ticks, spiders, bees

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10
Q

bulk feeding

A

ingest large pieces of food

ex: humans and all other mammals

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11
Q

what type of organisms have longer digestive tracts

A

Herbivores and omnivores have longer tracts than carnivores

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12
Q

main function of the digestive system

A

break down foods into their molecules so they can be used by the body

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13
Q

why must food be broken down into soluble units

A

so they can pass through the plasma membranes of each cell

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14
Q

how are broken down substances transported through the body

A

circulatory system

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15
Q

4 phases for the digestive system to function

A

Ingestion → Digestion → absorbtion → Egestion

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16
Q

Ingestion

A

Bringing Nutrients into the body
usually happens in the mouth

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17
Q

Digestion

A

Breaks down food into smaller pieces

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18
Q

2 types of digestion

A

mechanical and chemical

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19
Q

mechanical digestion

A

physically break down food

decreases surface area

chops and grinds food

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20
Q

chemical digestion

A

Enzymes break down food to a molecular level

chemical bonds in food particles are separated

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21
Q

Absorption

A

nutrients are absorbed mainly in the small intestine

products are moved to circulatory system to be distributed to the rest of the body

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22
Q

Egestion (elimination)

A

Food molecules are removed from body

it is usually the food that the body is unable to digest

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23
Q

Alimentary Canal (digestive tract)

A

long, open tube (usually one-way)

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24
Q

How is the alimentary canal organized

A

specialized regions, with different organs along the tube processing food in different ways.

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25
Q

what is the alimentary canal lined with

A

mucus lining to protect canal and move food more easily along

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26
Q

what do parts of the alimentary canal produce

A

digestive enzymes to help break down food.

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27
Q

mouth

A

1st point of contact with food

performs chemical and mechanical digestion

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28
Q

what parts is the mouth divided into

A

roof of the mouth is made up of a hard palate and a soft palate

separates the oral cavity from the nasal cavity

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29
Q

hard palate

A

anterior (front)

mainly made up of bones

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30
Q

soft palate

A

posterior (back)
muscular

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31
Q

what produces saliva

A

salivary glands

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32
Q

What does saliva contain

A

mucus, digestive enzymes (like salivary amylase), and other chemicals`

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33
Q

what does salivary amylase do

A

begins the chemical digestion of food by breaking down starches

this is a form of chemical digestion

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34
Q

Teeth

A

Perform mechanical digestion by physically breaking food

bite, tear and grind food into smaller pieces

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35
Q

Tongue

A

Mixes chewed up food with saliva

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36
Q

what is the tongue made out of

A

skeletal muscles which help to push food down into the esophagus
taste buds are located here

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37
Q

when do taste buds activate

A

once food is present, taste buds will be activated

sight or smell of food can trigger the salivary glands to produce saliva

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38
Q

Tonsils

A

help body fight infections

located at the back of the mouth on both sides of the tongue

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39
Q

what other system are tonsils a part of

A

lymphatic system

may need to be removed if they become infected

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40
Q

Bolus

A

name of food once they’ve been digested in the mouth

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41
Q

Uvula

A

finger like shape at end of soft palate

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42
Q

pharynx

A

upper portion of the throat

gets air from nasal cavity & food from mouth

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43
Q

Epiglottis

A

flap of cartilage

when food is present it seals off airway to prevent from entering (usually covers the esophagus)

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44
Q

Swallowing

A

occurs in the pharynx

can start by choice when it begins it turns involuntary

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45
Q

what happens to bolus during swallowing

A

gets moved to the back of the mouth by the tongue

once the bolus reaches the pharynx, it triggers the swallowing response

moves down the esophagus by peristalsis

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46
Q

esophagus

A

a hollow, muscular tube that connects the pharynx to the stomach

transport food (bolus) from the mouth to the stomach

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47
Q

why does the esophagus produce mucus

A

keep the passage moist and make it easier for the bolus to move

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48
Q

Peristalsis

A

series of muscle contractions

starts in the esophagus and continues through the rest of the digestive tract

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49
Q

Sphincters

A

muscles that are found along the digestive tract

open & close to allow materials to pass through

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50
Q

what happens when sphincters are relaxed

A

esophagus is open and food will go into the stomach
when they are contracted, the esophagus is closed

normally closed to prevent the acidic contents of stomach from going into the esophagus

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51
Q

stomach

A

Temporarily stores food while both mechanical & chemical digestion takes place

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52
Q

structure of stomach

A

has thick walls - Elastic and very muscular

has folds that allow it to grow up to 20 times larger than normal

folded like an accordion - expands when food is inside

can stretch to hold more food

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53
Q

Gastric Juice

A

Performs chemical digestion; unique to the stomach

Millions of gastric glands produce gastric juice, stimulated by food.

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54
Q

what is in gastric juice

A

Gastric juice contains hydrochloric acid, salts, enzymes, water, and mucus; highly acidic (more acidic than battery acid)

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55
Q

how is the stomach protected from gastric juice

A

Stomach lining secretes mucus to protect it from strong acid

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56
Q

how does gastric juice help digest food

A

Three layers of muscle fibers churn food, breaking it mechanically and mixing it with gastric juice

Nerves around the stomach regulate activities and start contractions to release partially digested food

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57
Q

Chyme

A

name for food once it leaves stomach

peristaltic wave become strong when chyme is ready to leave stomach -forces chyme out

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58
Q

where is chyme stored

A

when the small intestine is full and still digesting food, the stomach temporarily stores chyme

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59
Q

Pyloric Sphincter

A

muscular valve at the lower end of the stomach

closed - food stays in the stomach
opened - food goes into the small intestine

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60
Q

where does the pyloric sphincter move chyme

A

out of the small intestine into the large intestine then chyme is pushed into duodenum

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61
Q

where are carbohydrates digested

A

starts in the mouth with saliva

digestion is completed in the stomach

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62
Q

where are proteins digested

A

starts and finished in the stomach

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63
Q

where are fats digested

A

start being digested in small intestine

digestion gets completed in the small intestine

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64
Q

small intestine

A

Primary role is absorption of nutrients

Performs mechanical digestion (peristalsis) and chemical digestion (enzymes)

All digestion is completed here

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65
Q

how are nutrients passed to the circulatory system in the small intestine

A

walls have folds covered with villi to greatly increase surface area for absorption.

66
Q

structure of villi

A

Small, finger-like projections in the small intestine.

Each villus has a capillary beside it

67
Q

function of the villi

A

Increase surface area for more efficient absorption

Nutrients diffuse into capillaries

Nutrients travel through the bloodstream to the rest of the body

68
Q

main parts of small intestine

A

Duodenum → Jejunum → Ilium

69
Q

duodenum

A

digestion occurs

located directly after the stomach V-shaped

receives secretions from the pancreas and gallbladder

70
Q

Jejunum

A

absorption occurs

contains more folds than the duodenum

breaks down the remaining proteins and carbohydrates

71
Q

Ilium

A

absorption occurs

contains fewer and smaller villi than either the duodenum and jejunum

pushes the remaining undigested materials into the large intestine

72
Q

main functions of the large intestine

A
  1. absorbs water from alimentary canal (recovers it)
  2. formation & storage of feeces
73
Q

Feces

A

Waste product of digestion, composed of 75% water and 25% solid

toxic to the body

74
Q

What do anaerobic bacteria in the colon do

A

break down undigested matter and produce essential vitamins

75
Q

Where are vitamins produced by bacteria absorbed

A

absorbed into the bloodstream through the large intestine

76
Q

what is billiruben

A

A by-product of hemoglobin breakdown, secreted into bile by the liver

makes poop brown

77
Q

Colon

A

collective term for most of lange intestine

78
Q

3 sections of the colon

A

Ascending Colon → Transverse Colon → Descending Colon

79
Q

ascending colon

A

physically runs upwards towards the stomach

80
Q

transverse colon

A

runs horizontally across the body

81
Q

Descending Colon

A

last part of the colon

runs down towards the anus

82
Q

Appendix

A

helps fight infections

attached to the large intestine, but food materials do not physically enter here

may need to be removed if it becomes infected

83
Q

Rectum

A

stores feeces until they are eliminated

last 20 cm of the large intestine

opens at the anus, which is where feces leave the body

84
Q

Defecation (pooping or bowel movement)

A

removal of feces from body

feces forces into rectum by parastasis
the walls of the rectum stretch

this starts nerve impulses

when feeces leave, rectal muscles contract and the anal sphincters relax

85
Q

accessory digestive organs

A

pancreas, gallbladder and liver

86
Q

pancreas

A

Lies deep in the abdominal cavity, on the posterior abdominal wall; elongated and flattened

Part of both the digestive and endocrine systems

87
Q

what does the pancreas secrete

A

Secretes hormones (insulin and glucagon) to regulate blood sugar

Produces pancreatic juice with sodium bicarbonate to neutralize chyme acidity

Releases enzymes to break down carbohydrates, proteins, and fats

88
Q

what does the pancreas do to chyme

A

chyme leaves the stomach with a pH of 1

Pancreatic juice raises the pH to 8, protecting the small intestine

89
Q

liver

A

largest internal organ in the body
about the size of a football

located right below the diaphragm

90
Q

3 Main Structures Between the Lobules

A

Bile Duct → Branch of Hepatic Artery → Branch of Hepatic Vein

91
Q

Bile Duct

A

takes bile away from the liver

92
Q

Branch of Hepatic Artery

A

brings oxygen rich blood to the liver

93
Q

Branch of Hepatic Vein

A

transports nutrients from intestine

94
Q

what does the liver filter

A

filters the blood, removing poisonous substances, detoxifying them, and regulating nutrients and cholesterol levels

also makes plasma proteins from amino acids

95
Q

how does the liver regulate glucose

A

store extra glucose as glycogen

converting glycerol from fats and amino acids into glucose

96
Q

Where is bile produced and stored

A

produced in the liver and stored in the gallbladder

97
Q

What do bile pigments and bile salts do in digestion

A

do not aid digestion but help eliminate waste,

bile salts emulsify fats and increase the surface area for enzyme action

98
Q

What is bile made of, and what is its role

A

Bile is made of bile pigments and bile salts. Bile salts emulsify fats, breaking them into smaller molecules for easier digestion

99
Q

7 Ways the Liver Helps to Maintain Homeostasis

A
  1. Detoxifying blood
  2. Storing iron
  3. Making plasma proteins
  4. Stores glucose as glycogen (also breaks down glycogen to glucose)
  5. Produces urea after breaking down amino acids
  6. Removes bilirubin from the blood and excretes it into the bile
  7. Helps to regulate the blood cholesterol levels
100
Q

structure of the gallbladder

A

The gallbladder is a pear-shaped, muscular sac attached to the liver

101
Q

What happens to water in the gallbladder

A

reabsorbs water, making bile thicker and more concentrated

102
Q

What does the gallbladder store

A

stores bile produced by the liver between meals

Bile is released through the bile duct into the duodenum when fats are present in the small intestine

103
Q

What role does bile play in fat digestion

A

Bile breaks down large fat droplets into smaller ones, aiding in mechanical digestion

104
Q

What causes gallstones and how are they treated

A

high cholesterol and may block the bile duct,

sometimes requiring gallbladder removal

105
Q

How do food molecules enter the bloodstream

A

Small food molecules are absorbed directly by the cells of the villi

Food molecules diffuse into the blood vessels of the villi, entering the bloodstream.

106
Q

What does the large intestine absorb

A

mainly absorbs water from waste before elimination

107
Q

types of enzymes

A

Carbohydrases digest carbohydrates.
Lipase digests fats.
Proteases digest larger polypeptides.
Nucleases digest nucleic acids

108
Q

digestive enzymes

A

proteins that speed up chemical reactions, aiding in chemical digestion.

break down food into nutrient molecules, such as glucose, amino acids, fatty acids, and glycerol

109
Q

what factors effect enzyme activity

A

Enzyme activity is affected by temperature and pH, which help maintain the enzyme’s shape and optimal function

Temperature Effect: Higher temperatures increase enzyme activity by adding more energy

110
Q

Hydrolytic

A

they break down molecules when water is introduced

111
Q

salivary amalyase

A

Found in saliva

Has a neutral pH.

first enzyme to act on carbohydrates (starch)

112
Q

starch breakdown by salivary amalyse

A

Starch is digested into maltose, a sugar

Maltose cannot be directly absorbed by the intestine; additional digestive enzymes are needed

113
Q

Pepsin

A

enzyme that is found in the stomach

creates gastric juice when it is mixed with hydrochloric acid

114
Q

protein breakdown by pepsin

A

chemical digestion of proteins into peptides

peptides are usually too large to be absorbed by the intestines

get broken down into amino acids in the small intestine

115
Q

Pancreatic Amylase

A

found in pancreatic juice

created in pancreas but enters the duodenum of the small intestine

digests starch

also works to help neutralize the chyme

116
Q

Lipase

A

another pancreatic enzyme

digests fat molecules after they have been emulsified by bile salts

after the lipase digests the fat, it is in the form of glycerol and fatty

these are small enough to be absorbed in the villi

117
Q

Peptidase

A

produced in the small intestine

completes the digestion of protein into amino acids

118
Q

Maltase

A

Produced in the small intestine, completes starch digestion by breaking down maltose.

Absence of enzymes can cause illness, lactose intolerance (lactase deficiency) leads to trouble digesting dairy.

119
Q

heartburn

A

occurs when stomach food enters the throat

burning pain that is felt in the throat

120
Q

Vomiting

A

Stomach contents exit through the mouth, causing dehydration.

Diaphragm and abdominal muscles contract, forcing contents through the esophagus.

Can be triggered by illness, stress, or diseases. While often harmless, it can signal a more serious illness.

121
Q

Flatulence (farting)

A

A normal process that occurs in every human body

Small amounts of air enter the digestive tract while eating and need to be released through flatulence or burping

people do not often notice when it happens

122
Q

Diarrhea

A

Feces exit the body before absorption is complete, resulting in loose stools with high water content

Often caused by bacteria, but can also be triggered by food, stress, or illness

123
Q

Constipation

A

Occurs when bowel movements are infrequent, and feces are hard, dry, and difficult to pass

Often linked to diet and lifestyle, with inadequate water intake or poor bowel nerve and muscle function.

Can cause headaches and may be toxic or life-threatening if severe.

124
Q

Peptic Ulcer

A

Occurs when the stomach’s protective mucus weakens, allowing stomach acid to damage the walls

abdominal pain, bloating, nausea, and loss of appetite.

Caused by unprotected tissues contacting acidic gastric juices.

Can be life-threatening if left untreated.

125
Q

Inflammatory Bowel Disease - IBS

A

A group of diseases causing inflammation in the intestines

Long-lasting or recurring, with no cure—only treatable with medication and a specialized diet

ex Crohn’s Disease and ulcerative colitis.

126
Q

Hepatitis

A

An inflammation of the liver

3 types A B & C

127
Q

Hepatitis A

A

usually contracted from drinking contaminated water

128
Q

Hepatitis B

A

spread by sexual contact

there is a vaccine to protect against it

129
Q

Hepatitis C

A

usually contracted by contact with infected blood

130
Q

Cirrosis

A

Chronic liver disease where scar tissue replaces healthy tissue, impairing liver function

Often caused by alcoholism and hepatitis C.

Blood tests can detect fatty liver, an early sign of cirrhosis.

131
Q

Polyps

A

Small growth in epithelial lining of colon

can be benign or cancerous

often are able to be removed surgically

Dietary fat can increase chance of colon cancer

132
Q

Diabetes

A

A condition where blood cells can’t use glucose for energy

After eating, the pancreas releases insulin to control blood glucose levels

Develops when there is insufficient insulin or the body can’t use it properly, preventing glucose from entering cells

133
Q

Endoscope

A

helps diagnose medical problems, visually inspects the alimentary canal, and allows for safer, painless procedures with faster recovery, less risk, and no need for cutting

134
Q

Micronutrients

A

vital to life in varying amounts

needed by a healthy, functional human body

135
Q

6 Vital Nutrients

A
  1. Carbohydrates
  2. Proteins
  3. Lipids
  4. Water
  5. Vitamins
  6. Minerals
136
Q

digestion of micro and macro nutrients

A

macronutrients: must be digested

micronutrients: do not need to be digested get absorbed directly into bloodstream

137
Q

carbohydrates

A

Composed of carbon, hydrogen, and oxygen

Converted to glucose for energy

Main energy source for the body and brain

Provide short-term and long-term energy storage

138
Q

2 Functions of Carbohydrates

A
  1. release quick energy to be used be calls
  2. Provide material to build cells
139
Q

Complex Carbohydrates (polysaccharides)

A

made up of many sugar molecules

need to be digested and broken down into simple sugars

ex: starches, cellulose, glycogen

140
Q

Starches

A

come from plants

can be broken down as a source of energy by plant or animal cells

141
Q

Cellulose (fiber)

A

Does not get digested into body

technically not a nutrient because it is not digested

makes up the cell wall that is the tough, outer covering of plant cells

helps to keep our bowel movements regular

142
Q

Glycogen

A

energy that is made and stored in animals

143
Q

Simple Carbohydrates (monosaccharides)

A

made up of one sugar molecule

able to be absorbed in the small intestine

ex: Glucose

144
Q

Glucose

A

main source of energy for the body

can be used immediately or stored in the body as glycogen

Extra glucose is converted to fat
fat gets stored in adipose tissues

145
Q

protine

A

large, complex molecules

every body structure needs protein to survive

ex: meat, poultry, fish, eggs, dairy, seeds, nuts

146
Q

Amino Acids

A

Building blocks of protein, containing carbon, hydrogen, oxygen, nitrogen, and sometimes sulfur

20 types, linked in specific sequences to form polypeptides; sequence determines protein function

differ in amino acid number, order, and arrangement, creating millions of protein variations

147
Q

6 Functions of Proteins:

A
  1. build, strengthen and repair
  2. create antibodies for immune system
  3. make barmanes
  4. create enzymes - Speed up chemical RN in cells
  5. allow for muscle contractions
  6. carries and stores items in the body
148
Q

complete Protein Sources

A

food that provides all 20 amino acids

149
Q

Essential Amino Acids

A

Body is unable to produce these

need to get these from the food that we eat

8 in total

150
Q

lipids

A

Non-polar molecules like fats, oils, and cholesterol, composed of carbon, oxygen, and hydrogen, and insoluble in water

Essential for the body, storing energy and providing half of the fuel needed for bodily functions

Excess calories are stored as fat

151
Q

Phospholipid

A

an example of a lipid

found in the membrane of every cell in our bodies

152
Q

4 Functions of Lipids:

A
  1. insulation & protection - layer of fat under skin and around organs
  2. digestion & absorption bile is created from fat
  3. helps build cell wall structures
  4. Creates hormones
153
Q

what do lipids consist of

A

molecules called glycerol which are bonded to molecules called fatty acids

154
Q

Fatty Acids

A

chains of carbon atoms bonded to hydrogen atoms

2 types: saturated fatty acids and unsaturated fatty acids

155
Q

Saturated Fats

A

usually come from animal sources

tend to be solid at room temperature

156
Q

Unsaturated Fats

A

usually liquid at room temperature

often considered to be “healthier” dietary fats

come from plant sources

157
Q

Cholesterol

A

not a fat

waxy, fat-like substance

158
Q

HDL Cholesterol

A

“good cholesterol”

high density lipoprotein

picks up extra cholesterol in the body - takes it to the liver to be broken down

159
Q

LDL Cholesterol

A

“bad cholesterol”

low density lipoprotein

carries cholesterol through the body once it is used up, the extra LDL will remain in the blood

can cause blood clots

160
Q

Hydrolysis

A

Chemical breakdown of macronutrients

enzymes increase the rate and efficiency of this

Biology 30s (7 decks)

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