Digestive System

Question 1

Ptyalin

Answer 1

Enzyme of the salivary glands which converts starch into maltose.

Question 2

All organelles of cell

Answer 2

Cell Membrance, Cell Wall, Endoplasmic Reticulum, Ribosomes, Mitochondria, Golgi Apparatus, Lysosomes, Centrosome/Centrioles, Plastids, Granules, Vacuoles, Nucleus

Question 3

Shapes of Plastids

Answer 3

Oval, Spherical and Disc-shaped

Question 4

Colours of Anthocyanin

Answer 4

Blue, Violet, Purple

Question 5

Colours of Chromoplasts

Answer 5

Orange, red(orange red from Carotene)

Yellow(from Xanthophyll)

Question 6

Define Digestion.

Answer 6

Digestion is the break-down of naturally occurring foodstuffs into diffusable form.

Question 7

Location of submandibular gland

Answer 7

It lies in the inner side of the lower jaw on each side.

Question 8

Location of paratoid gland

Answer 8

Located in front of each ear and below it.

Question 9

Perilstalsis

Answer 9

Wave of constrictions caused by circular muscles of the gut pushing the food along. As the wave passes, the gut’s circular muscles relax.

Question 10

Lower sphincter of Stomach

Answer 10

pyrolus

Question 11

Pigments in Bile

Answer 11

Biliverdin and Bilirubin, give yellowish green colour

Question 12

Enzymes in Pancreatic juice and their reactions

Answer 12

1. Steapsin: Emulsified Fat ->(steapsin) fatty acids + glycerol
2. Amylopsin: Leftover starch ->(amylopsin) maltose
3. Trypsin: Trypsinogen ->(enterokinase) Trypsin
   Peptides ->(trypsin) Amino acids + smaller peptides

Question 13

Reactions of enzymes in intestinal juice

Answer 13

1. Peptides ->(peptidase) Amino acids
2. Maltose ->(maltase) glucose
3. Sucrose ->(sucrase) glucose + fructose
4. Lactose ->(Lactase) glucose + galactos
5. Emulsified fats ->(lipase) glycogen + fatty acids

Question 14

Defaecation

Answer 14

Explusion of undigested remains of the food from the alimentary canal.

Question 15

Faeces composition

Answer 15

1. 75% water
2. 25% solid matter
   a. 30% dead bacteria
   b. 10-20% fat
   c. 2-3% proteins
   d. 30% roughage

Question 16

Assimilation

Answer 16

Conversion of absobred digested food into body material

Question 17

Glycogenesis

Answer 17

Conversion of excess glucose into insoluble glycogen which can be temporarily stored.

Question 18

Glycogenolysis

Answer 18

Reconversion of glycogen into glucose by the liver

Question 19

Deamination

Answer 19

Since Amino Acids cannot be stored, they are broken down by the liver. In this process, the nitrogen-containing amino acid group is removed and converted into urea(which will be excreted) and the remaining part forms glucose which can be used. This entire process is known as deamination.

Question 20

What happens to fatty acids and glycerol in the human body?

Answer 20

They are transported through the intestine villi and lymphatic system.

Some fats are used to create compounds in the body.

The leftover fat is deposited as subcutaneous fat or as fat around certain visceral organs in smaller quantity.