Digestive System Flashcards
Human Systems Unit
1
Q
Saccharide
A
sugar
2
Q
Monosaccharide
A
the simplest sugars, containing a singular sugar unit
3
Q
What are 3 common Monosaccarides?
A
glucose, galactose, and fructose
4
Q
Disaccaride
A
the combination of 2 monosaccarides
5
Q
What are 3 common disaccarides?
A
sucrose, maltose, and lactose
6
Q
What is the polysaccaride that makes up plant cell walls?
A
Cellulose
7
Q
What are lipids made of?
A
Glycerol and fatty acids
8
Q
What is a triglyceride?
A
a common lipid made from one glycerol and 3 fatty acid molecules
9
Q
what is a fat?
A
made of glycerol and saturated fatty acid
10
Q
what is an oil?
A
made of glycerol and unsaturated fatty acid
11
Q
why are lipids important?
A
-long term storage
-key components in cell membranes
-cushion delicate oragns
-carry vitamins throughout the body
-serve as building blocks for hormones
-insulation
12
Q
essential amino acids
A
amino acids our body can’t make
13
Q
what process are protiens made through?
A
dehyration synthesis
14
Q
peptide bond
A
bond that joins amino acids
15
Q
polypeptide
A
strings of amino acids
16
Q
catalysts
A
chemicals that speed up chemical reactions at low temps without altering the products formed by the reaction
17
Q
substrate
A
the molecule an enzyme works on
18
Q
active site
A
the area of an enzyme that joins with the substrate molecules
19
Q
what is the lock and key model?
A
it shows the substrate, the enzyme, the active site, and the enzyme-substrate complex.
20
Q
what does sucrose do?
A
breaks down sucrose into fructose and glucose
21
Q
regulatory site
A
where the first product attaches to the first enzyme to shut down production
22
Q
allosteric site
A
where the first product attaches to the first enzyme to shut down production
aka regulatory site
23
Q
what are the 4 factors that affect the rate of an enzyme?
A
pH, temperature, substrate molcule concentration, and competitive inhibition
24
Q
what are cofactors/coenzymes?
A
things that help enzymes bond to substrate molecules
ex. zinc, iron, potassium, and copper
25
what enzyme does the pancreas secrete for digesting lipids?
lipases
26
what enzyme does the pancreas secrete for digesting carbohydrates/starch?
pancreatic amylase
27
what enzyme does the pancreas secrete for digesting protiens?
trypsinogen
28
emulsification
when bile breaks apart fat gobules into smaller pieces
29
where is bile produced?
in the liver
30
where is bile stored?
in the gallbladder
31
how is bile produced?
produced by the breakdown of hemoglobin from dead red blood cells
32
polyps
small growths found on the lining of the colon
33
why are feces brown?
due to the breakdown of pigments found in bile
34
appendix
a vestigal organ attached to the cecum
35
diarrhea
excess water in feces
36
constipation
dry, hard feces
37
defecation
when feces accumulates in the rectum causing it to stretch
38
vestigal
something that has no purpose
ex. appendix
39
how does the pancreas know when to release chemicals into the small intestine?
when secretin is carried by the blood to the pancreas, it acts as a messenger stimulating the release of chemicals
40
how does the gallbladder know when to release bile into the small intestine?
fats enter the duodenum and stimulate the release of the hormone CCK. CCK is carried by the bloodstream to the gallbladder. CCK stimulates the release of bile
41
what 3 cells make up the stonach wall?
mucous, parietal, peptic
42
what are mucous cells?
secrete a protective coating so the galatic acid doesn't eat at the stomach walls
43
what are parietal cells?
secrete HCl which turns pepsinogen into pepsin
44
what are peptic/chief cells?
secrete pepsinogen which turns into the protien kdigesting enzyme, pepsin.
45
what is the pH of the stomach?
2
46
what do erepsins do?
break peptide chains into amino acids
47
what does enterokinase do?
activate trysinogen which forms trypsin
48
what does maltase do?
breaks down maltose into glucose
49
what does sucrase do?
breaks down sucrose into glucose and fructose
50
what does lactase do?
breaks down lactose into glucose and galactose
51
cecum
below the spot where the small intestine enters
52
where is the ascending colon located?
goes up the right side of the body
53
where is the transverse colon located
goes across the body just below the stomach
54
where is the descending colon located?
goes down the left side of the body
55
sigmoid colon
enters the rectum
56
rectum
last 20cm of large intestine. opens at the anus
57
what are the 3 main functions of the liver?
-produce and store glycogen and vitamins
-produce bile
-detoxify chemicals
58
what is the length and diameter of the large intestine?
it is 1.5m long
7cm is the diameter
59
what does the ending of a word "itis" mean?
imflamation/swelling
60
villi
projections from the wall of the small intestine where absorbtion of the nutrients ans minerals take place.
61
what do capilaries abosrb?
amino acids and sugars
62
what do lacteal absorb?
fats/fatty acid and glycerol
63
why are the villi shaped weirdly?
to increase surface area for absorbtion to occur
64
what is the length and diameter of the small intestine?
length: 3-4m
diameter: 2.5cm
65
what are the 3 sections of the small intestine and what do they do?
Duodenum- majority of digestion
Jejunum- majority of absorbtion
Ileum- more absorbtion
66
do carnivores, omnivores, or herbivores have the biggest small intestine?
herbivores because it takes longer to digest plants than meats
67
what are the 2 kinds of pancreatic tissues and what are their functions?
digestive- secrete digestive enzymes
hormonal- release hormones into the blood
68
how are acids neutralized in the body?
stomach acids convert prosecretin to secretin which is carried by the blood to the pancreas which then stimulates the pancreas to release bicarbonate ions into the small intestine which neutralize the HCL from the stomach.
69
what is the pH of the small intestine?
9
70
explain the path food takes through the body
it goes into the moutg, where the salivary glands produce saliva to make it easier to swallow. Then, iot gets pushed through the esophogus by peristalsis. The epiglottis makes sure the food stays out of the trachea. Then it reaches the stomach. Then it goes into the small intestine where most nutirends are abosorbed. Then into the large intestine, then to the rectum and anus.
71
stomach
site of food storage and initial protien digestion. Where alcohol is abosorbed.
72
sphincter muscles
rings of muscle that encircle places along the digestive tract
73
cardiac sphincter
contracts to close the opening to the stomach or relaxed to open.
74
pyloric sphincter
regulates the movement of food from the stomach to the small intestine.
75
what enzyme is secreted in saliva
salivary amylase
76
epiglottis
covers the opening to the trachea
77
bolus
what stretches the walls of the esophogus which begins peristalsis
78
peristalsis
the rhythmic, wavelike contraction of smooth muscle which moves food along the entire digestive tract.
79
what voluntary control do we have in digestion?
swallowing and egestion
80
what parts of the mouth help with ingestion and digestion?
teeth, tongue, and salivary glands.
81
what is physical digestion?
chewing
82
what is chemical digestion?
anything that changes the composition of the food, like saliva
83
why do we chew food?
to break food into smaller peices to increase the surafce area for chemical digestion
84
Ingestion
the taking in of nutrients
85
digestion
the breakdown of complex organic molecules into smaller components by enzymes
86
absorbtion
the transport of digested nutrients to the cells of the body.
87
egestion
the removal of food waste from the body
88
how do competitive inhabitors function
the inhibitor is the same shape as the substrate, so it binds to the active site preventing the substrate from attaching.
89
what is a metabolic pathway?
orderly sequences of chemical reactions with enzymes regulating each step of the reaction.
90
what is feedback inhibition?
when there is too much final product in a metabolic pathway, so it attches to the first enzyme so the substrate can no longer bond. This means the system can no longer run.
91
why do enzymes not work in high temperatures?
enzymes denature and are no longer effective
92
what is a homeotherm?
an animal that maintains a constant body temperature
93
what is an advantage to being a homeotherm?
the enzymes can function properly because they are always at their primal temperature
94
what is an inhibitor?
molecules that can affect enzyme reactions
95
what does an enzyme always end in?
the suffix "ase"
96
what changes an enzymes shape?
its pH
97
what makes something acidic?
Hydrogen ions
98
what makes something basic?
hydroxide ions
99
where does pepsin function?
stomach
100
where does trypsin function?
trypsin
101
what are antibodies?
specialized protiens that help the body defend itself against disease
102
what is an enzyme?
protiens that speed up chemical reactions
103
what elements are in a protien?
C, H, O, S, and N
104
what is an amino acid?
what makes up protiens
105
what is a protien?
a chain of amino acids
106
dehydration synthesis
putting together by removing water
107
hydrolysis
water breaking apart
108
polysaccaride
union of many monosaccarides
109
what form do plants store carbohydrates in?
starch
110
what form fo animals store carbohydrates in?
glycogen
