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BIOL114 > Digestive System > Flashcards

Digestive System Flashcards

1
Q

2 types of digestive system invertebrates have

A
  • simple
  • Alimentary
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2
Q

4 types of vertbrate digestive systems

A
  • Monograstic
  • Avian
  • Ruminant
  • Pseudo-ruminant
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3
Q

Simple digestive system

A

1 opening - gastrovascular cavity where the mouth is the anus.

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4
Q

How do simple digestive systems work

A

Cells within the vacity secrete digestive enzymes that breakdown the food. The food particles are engulfed by the cells lining the gastrovascular cavity

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5
Q

Alimentary Canal

A

2 openings
Mouth for ingestion
Anus for elimination

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6
Q

Digestive system of Jellyfish

A

Simple

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7
Q

Digestive system of Earthworm

A

Alimentary canal

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8
Q

how do alimentary canals works

A
  • Food passes through the esophagus
  • its stored in the crop
  • then passes through gizzard where it is churned and digested
  • then passes through the intestine where nutrients are absorbed
  • waste is eliminated as castings through the anus
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9
Q

What digestive system do rabbits have

A

Monograstic single-chambered stomach

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10
Q

How and why are rabits digestive system dif to humans

A

Rabbits are herbivorous (consume more cellulose) therefore have a much longer GI tract and double cycle.
Large cecum which contains lots of microbes to break down tough fibre

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11
Q

What kind of digestive system do birds have

A

Avian

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12
Q

How is birds mechanical digestion different

A

Birds do not have teeth as an adaptation for flight, and therefore have a different system of manipulation of food

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13
Q

Function of gizzard in birds

A

Crush food into smaller pieces instead of teeth

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14
Q

What digestive system do cows have

A

Ruminant

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15
Q

How do cows diet differ from humans

A

Quality and quantity - huge amounts of plant material

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16
Q

How do cows digestive system differ from humans

A

No upper incisor teeth as only chew plant material. The stomach is four-chambered to breakdown large amounts of cellulose and ferment ingested.

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17
Q

Alpaca digestive system

A

Pseudo ruminants

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18
Q

What are pseudo ruminants

A

3 chambered stomach - lacks a rumen

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19
Q

Cecum

A

The pouched organ at beginning of large intestine; contains microorganisms necessary for the digestion of plant materials; is large & is where roughage is fermented and digested

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20
Q

Function of saliva

A
  • contains mucus that moistens food and buffers pH of food
  • Containts immunoglobins and lysozomes which have antibacterial action to reduce tooth decay
  • contains enzymes amalyse and lipase
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21
Q

Function of salivary amalyse

A

Convert starches into disaccharide

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22
Q

Function of lipase

A

Produced in the tongue and breaks down triglyceride

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23
Q

Function of tongue

A

Assist in swallowing and food manipulation, moves bolus from mouth into pharynx

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24
Q

What does the pharynx open into

A

2 passageways
- oesophagus leading to stomach
- trachea leading to lungs

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25
Q

Epiglottis function

A

When swallowing, epiglottis closes the glottis and food passes into the esophagus and not the trachea

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26
Q

Function of esophagus

A

Softened food passes through the esophagus after being swallowed

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27
Q

Structure of esophagus

A

Tubular organ connecting mouth to stomach

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28
Q

How does the esophagus work

A

Smooth muscles of esophagus undergo peristalsis (unidirectional, involuntary reflex)

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29
Q

What is the gastro-esophageal sphincter

A

Located stomach end o esophagus in most mammals but not humans
- prevents contents of stomach from travelling up the esophagus as it remains closed when there is no swallowing actions.

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30
Q

Structure of stomach

A

Sack-like organ that secretes gastric digestive juices and can expand ~20x when filled with food

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31
Q

Where is the primary site of protein digestion

A

stomach

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32
Q

2 processes occurring in the stomach

A

Chemical Digestion and Muscular activity

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33
Q

Chemical digestion in the stomach (2 things)

A

Pepsin is secreted by chief cells in the inactive form of pepsinogen. Pepsin can break up proteins into smaller polypeptides

Parietal cells sercete hydrogen and chloride ions, which combine in lumen to form HCL (primary acidic component)

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34
Q

Two functions of HCL in the stomach

A

Convert inactive pepsinogen to pepsin (for protein digestion)

Highly acidic enviornment kills many microbes and aids in hydrolysis of protein

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35
Q

Muscular activity in the stomach

A

Churning action of stomach muscles by contraction and relaxation mixes contents ~every 20 min

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36
Q

Chyme

A

Partially digested food and gastric juice mixed

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37
Q

When does gastric emptying occur

A

2-6 hours after a meal

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38
Q

Function of pyloric sphincter

A

Regulate small amounts of chyme at a time into the small intestine

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39
Q

Why doesn’t the stomach digest itself

A
  • thick mucus lining to protect underlying tissue
  • saliva contains mucus which buffers mouth pH, and immunoglobins and lysosomes which reduce tooth decay
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40
Q

How is chyme neutralised in the lower intestive

A

Rich alkaline solution (bicarbonate) in pancreatic juices neutralises the acidity

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41
Q

Function of small intestine

A

Main site of protein, fat, and carbohydrate digestion

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42
Q

Adaptation of small intestine

A

Enormous surface area because its a
- highly folded surface containing villi
- each villi contains many microvilli

All these folds increase surface area THEREFORE increase absorption efficiency of nutrients

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43
Q

How is nutrients absorbed from the small intestine

A

Bloodstream are right in the villi for efficient nutrient absorbtion

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44
Q

Function of bile

A

Our body is primarily water therefore we need bile to specifically attack fat components so they can diffuse into the blood
FAT DIGESTION

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45
Q

Structure of duodenum

A

C-shaped fixed part of the small intestine - beginning of the small intestine

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45
Q

What is bile and where is it produced

A

Bile contains lipid emulsifying bile salts and is stored and concentrated in the gallbladder

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46
Q

What occurs in the duodenum

A

The bulk of chemical digestion where digestive juices from the pancreas, liver, and gallbladder enter.
Absorbtion of fatty acids therefore occur here as bile is introduced

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47
Q

Jejunum

A

2nd part of small intestine where nutrient hydrolysis continues and by this time most of the carbohydrates and amino acids are absorbed.

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48
Q

Ileum

A

3rd part of the small intestine
- bile salts and vitamins absorbed into bloodstream
- undigested food is sent to colon via peristalsis

49
Q

Function of gallbladder

A

Store and concentrate bile for fat digestion

50
Q

Structure of large intestine

A

Wider and shorter than small intestine, however length and proportion varies greatly according to diet of different mammalls

51
Q

Colon

A

The main part of the large intestine
Home to many bacteria to aid digestive processes
Site of water, salt, and mineral extraction

52
Q

What mainly occurs in large intestine

A

Water comes out of stool so that we don’t lose water

53
Q

What is the rectum

A

Terminal end of large intestine

54
Q

Function of rectum

A

Store feces until defecation

55
Q

How is waste eliminated

A

Feces are propelled out the anus using peristaltic movement of smooth muscle.

56
Q

3 things we need from food

A
  1. organic building blocks
  2. chemical energy
  3. essential nutrients
57
Q

What are organic building blocks from food

A

Material to build DNA for reproduction, growth, and maintenance of our body

58
Q

What is chemical energy from food

A

Source of material for ATP production in cells

59
Q

What are essential nutrients

A

Minerals and vitamins required for cellular functions that we cant synthesise ourselves

60
Q

4 essential nutrients

A

Amino acids
Fatty acids
Vitamins
Minerals

61
Q

How do we obtain essential nutrients

A

Feeding on plants or other animals - some animals can get vitamin C rom dies, whereas most have the ability to synthesise it from other nutrients

62
Q

What are amino acids and how many are there

A

There are 20 amino acids which are the building blocks of protein

63
Q

Why do we need amino acids/proteins

A

Structure, function, and regulation of tissues and organs

64
Q

Can animals synthesize amino acids

A

Most animals have the enzymes to synthesize half the amino acids (as long as the diet includes sulfur and nitrogen)

65
Q

What are essential amino acids

A

Amino acids we don’t make and therefore need to consume

66
Q

How many amino acids do adult humans require from their diet

A

8 amino acids

67
Q

Why do human infants need histidine but not adults

A

Histidine is important for growth, repair of damaged tissue, and making blood cells but human infants are unable to synthesize.

68
Q

What source gives u all 8 of the amino acids you need

A

Animals/meat

69
Q

What does it mean that proteins from plants are incomplete

A

Every plant is deficient in one or more amino acids

70
Q

How do vegetarians obtain all the essential amino acids if plants are incomplete

A

Eating a varied diet of plant proteins

71
Q

Anabolic amino acids meaning

A

Can build them yourself

72
Q

Why do we need essential fatty acids

A

Variety of cellular processes - in membrane linings, signalling molecules, and also stored for when we need to deploy energy

73
Q

Can humans produce linoleic acid

A

No, humans lack the enzyme to form the fatty acid so it must be consumed

74
Q

How do we get essential fatty acids

A

Must be obtained by diet

75
Q

What are vitamins

A

Organic molecules required in the diet in small smounts

76
Q

How many vitamins do humans require

A

13

77
Q

Vitamin C

A

A water soluble vitamin required for production of connective tissue

78
Q

Vitamin D

A

Fat-soluble vitamin that aids in calcium absorbtion and bone formation

79
Q

Scurvy

A

Serious vitamin C deficiency

80
Q

How might a vitamin d deficiency occur

A

Lactose intolerance, vegan diet, lack of sun exposure

81
Q

Overdose of water soluble vitamins

A

Harmless because excesses are excreted in urine

82
Q

Overdose of at soluble vitamins

A

Fat-soluble vitamins are deposited in body fat, so overconsumption can cause them to accumulate to a toxic level

83
Q

Vitamin K

A

Important for blood clotting, produced by microbiome or can be available from diet

84
Q

Why are babies given a vitamin K shot at birth

A

Less bacteria in the gut where vitamin K is made and they do not recieve enough from mothers

85
Q

Why is it important for people of blood thinners to maintain a constant level of vitamin K in diet

A

blood thinning medication reduces risk of blood clots which is the opposite action of vitamin K. Must maintain balance of medication otherwise blood will become too thin

86
Q

Minerals

A

Inorganic nutrients (iron and sulfur) are required in small amounts.

87
Q

Why do we need iron

A

Incorporated into the oxygen carrier of blood (haemoglobin)

88
Q

Iodine function

A

regulate metabolic rate

89
Q

Calcium function

A

Build and maintain bone

90
Q

What mineral do humans often consume in excess and why

A

Sodium - flavours food and is used as a preservative. Over indulgence generally means we exceed daily dose

91
Q

What does overconsumption of sodium cause

A

High blood pressure, health disease, stroke, and calcium loss

92
Q

Why do humans need sodium (3 reasons)

A
  • Conduct nerve impulses
  • Contract and relax muscles
  • maintain the proper balance of water and minerals
93
Q

How does the type and quantity of 4 essentials of food vary between species

A

Every animal needs Minerals, vitamins, amino acids, and fatty acids to survive, but how they do it and what they need specifically varies between animals

94
Q

What are carbohydrates

A

Long chains of sugar molecules that are mainly used for energy

95
Q

what are the three types of carbohydrate

A

Monosaccharide, disaccharide, polysaccharide

96
Q

Monosaccharide

A

Single sugar - fructose, glucose, galactose

97
Q

Disaccharide

A

(simple sugars, 2 sugars linked together) - sucrose, lactose, maltose

98
Q

Polysaccharides

A

Complex carbohydrate - many sugars linked together including starch, glycogen, fibre

99
Q

What carbohydrate does salivary amylase break down and where

A

Salivary amylase breaksdown food starches, Polysaccharides, into maltose, a disaccharide

100
Q

Where does carbohydrate digestion mainly take place

A

Duodenum

101
Q

What enzymes break down disaccharides into monosaccarides

A

Maltase, sucrase, lactase, which are in the intestinal wall

102
Q

Why are complex carbohydrates better

A

Take longer to digest and therefore have a more even dispersion of energy

103
Q

Function of Sucrase

A

Break down sucrose into glucose and fructose

104
Q

Function of lactase

A

break down lactose into glucose and galactose

105
Q

Function of glucose

A

Used in metabolic pathways to harness energy

106
Q

Where is glucose stored and in what form

A

Store in liver and muscles in the form of glycogen

107
Q

Where is excess glucose store

A

As fat - good for hibernating animals so they can break down fat stores instead of protein (muscle loss)

108
Q

Function of insulin

A

Essential hormone that helps bodyturn food into energy and control blood sugar levels

109
Q

Diabetes

A

Body cant produce enough insulin or its defective

110
Q

Pepsin breaks ___ into ____

A

Pepsin breaks proteins into peptides

111
Q

What is a peptide

A

Short chain of 4-9 amino acids

112
Q

Function of peptidase

A

Breakdown peptides into single amino acids so they can be absorbed into the bloodstream

113
Q

Where does the bulk of lipid digestion occur

A

Small intestine

114
Q

How does bile aid in digestion of lipids

A

Emulsification

115
Q

Emulsification

A

Large lipid globules broked down into smaller lipid globules reducing aggregations and increasing surface area

116
Q

Function of lipases

A

Breakdown lipids into fatty acids and glycerides

117
Q

Adipose tissue

A

Connective tissue consisting mainly of fat cells

118
Q

Function of adipose tissue

A

Specialised to synthesize fat and contain large globules of fat, within a structural network of fibres under the skin, in between muscles, and around the heart

119
Q

How do fat stores benefit ectotherms

A

If ectotherms are not active/eating, they use fat stores to maintain energy

120
Q

4 types of feeders

A

Filter feeders, substrate feeders, fluid feeders, bulk feeders

121
Q

Dentition

A

Different diets (carnivores vs herbivores) have different adaptations for obtaining and manipulating food

BIOL114 (14 decks)

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