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Bio 20 > Digestive System > Flashcards

Digestive System Flashcards

Human Systems Unit

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1
Q

Saccharide

A

sugar

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2
Q

Monosaccharide

A

the simplest sugars, containing a singular sugar unit

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3
Q

What are 3 common Monosaccarides?

A

glucose, galactose, and fructose

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4
Q

Disaccaride

A

the combination of 2 monosaccarides

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5
Q

What are 3 common disaccarides?

A

sucrose, maltose, and lactose

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6
Q

What is the polysaccaride that makes up plant cell walls?

A

Cellulose

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7
Q

What are lipids made of?

A

Glycerol and fatty acids

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8
Q

What is a triglyceride?

A

a common lipid made from one glycerol and 3 fatty acid molecules

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9
Q

what is a fat?

A

made of glycerol and saturated fatty acid

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10
Q

what is an oil?

A

made of glycerol and unsaturated fatty acid

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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

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12
Q

essential amino acids

A

amino acids our body can’t make

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13
Q

what process are protiens made through?

A

dehyration synthesis

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14
Q

peptide bond

A

bond that joins amino acids

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15
Q

polypeptide

A

strings of amino acids

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16
Q

catalysts

A

chemicals that speed up chemical reactions at low temps without altering the products formed by the reaction

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17
Q

substrate

A

the molecule an enzyme works on

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18
Q

active site

A

the area of an enzyme that joins with the substrate molecules

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19
Q

what is the lock and key model?

A

it shows the substrate, the enzyme, the active site, and the enzyme-substrate complex.

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20
Q

what does sucrose do?

A

breaks down sucrose into fructose and glucose

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21
Q

regulatory site

A

where the first product attaches to the first enzyme to shut down production

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22
Q

allosteric site

A

where the first product attaches to the first enzyme to shut down production

aka regulatory site

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23
Q

what are the 4 factors that affect the rate of an enzyme?

A

pH, temperature, substrate molcule concentration, and competitive inhibition

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24
Q

what are cofactors/coenzymes?

A

things that help enzymes bond to substrate molecules

ex. zinc, iron, potassium, and copper

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25
Q

what enzyme does the pancreas secrete for digesting lipids?

A

lipases

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26
Q

what enzyme does the pancreas secrete for digesting carbohydrates/starch?

A

pancreatic amylase

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27
Q

what enzyme does the pancreas secrete for digesting protiens?

A

trypsinogen

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28
Q

emulsification

A

when bile breaks apart fat gobules into smaller pieces

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29
Q

where is bile produced?

A

in the liver

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30
Q

where is bile stored?

A

in the gallbladder

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31
Q

how is bile produced?

A

produced by the breakdown of hemoglobin from dead red blood cells

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32
Q

polyps

A

small growths found on the lining of the colon

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33
Q

why are feces brown?

A

due to the breakdown of pigments found in bile

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34
Q

appendix

A

a vestigal organ attached to the cecum

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35
Q

diarrhea

A

excess water in feces

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36
Q

constipation

A

dry, hard feces

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37
Q

defecation

A

when feces accumulates in the rectum causing it to stretch

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38
Q

vestigal

A

something that has no purpose

ex. appendix

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39
Q

how does the pancreas know when to release chemicals into the small intestine?

A

when secretin is carried by the blood to the pancreas, it acts as a messenger stimulating the release of chemicals

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40
Q

how does the gallbladder know when to release bile into the small intestine?

A

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

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41
Q

what 3 cells make up the stonach wall?

A

mucous, parietal, peptic

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42
Q

what are mucous cells?

A

secrete a protective coating so the galatic acid doesn’t eat at the stomach walls

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43
Q

what are parietal cells?

A

secrete HCl which turns pepsinogen into pepsin

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44
Q

what are peptic/chief cells?

A

secrete pepsinogen which turns into the protien kdigesting enzyme, pepsin.

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45
Q

what is the pH of the stomach?

A

2

46
Q

what do erepsins do?

A

break peptide chains into amino acids

47
Q

what does enterokinase do?

A

activate trysinogen which forms trypsin

48
Q

what does maltase do?

A

breaks down maltose into glucose

49
Q

what does sucrase do?

A

breaks down sucrose into glucose and fructose

50
Q

what does lactase do?

A

breaks down lactose into glucose and galactose

51
Q

cecum

A

below the spot where the small intestine enters

52
Q

where is the ascending colon located?

A

goes up the right side of the body

53
Q

where is the transverse colon located

A

goes across the body just below the stomach

54
Q

where is the descending colon located?

A

goes down the left side of the body

55
Q

sigmoid colon

A

enters the rectum

56
Q

rectum

A

last 20cm of large intestine. opens at the anus

57
Q

what are the 3 main functions of the liver?

A

-produce and store glycogen and vitamins
-produce bile
-detoxify chemicals

58
Q

what is the length and diameter of the large intestine?

A

it is 1.5m long
7cm is the diameter

59
Q

what does the ending of a word “itis” mean?

A

imflamation/swelling

60
Q

villi

A

projections from the wall of the small intestine where absorbtion of the nutrients ans minerals take place.

61
Q

what do capilaries abosrb?

A

amino acids and sugars

62
Q

what do lacteal absorb?

A

fats/fatty acid and glycerol

63
Q

why are the villi shaped weirdly?

A

to increase surface area for absorbtion to occur

64
Q

what is the length and diameter of the small intestine?

A

length: 3-4m
diameter: 2.5cm

65
Q

what are the 3 sections of the small intestine and what do they do?

A

Duodenum- majority of digestion
Jejunum- majority of absorbtion
Ileum- more absorbtion

66
Q

do carnivores, omnivores, or herbivores have the biggest small intestine?

A

herbivores because it takes longer to digest plants than meats

67
Q

what are the 2 kinds of pancreatic tissues and what are their functions?

A

digestive- secrete digestive enzymes
hormonal- release hormones into the blood

68
Q

how are acids neutralized in the body?

A

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
Q

what is the pH of the small intestine?

A

9

70
Q

explain the path food takes through the body

A

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
Q

stomach

A

site of food storage and initial protien digestion. Where alcohol is abosorbed.

72
Q

sphincter muscles

A

rings of muscle that encircle places along the digestive tract

73
Q

cardiac sphincter

A

contracts to close the opening to the stomach or relaxed to open.

74
Q

pyloric sphincter

A

regulates the movement of food from the stomach to the small intestine.

75
Q

what enzyme is secreted in saliva

A

salivary amylase

76
Q

epiglottis

A

covers the opening to the trachea

77
Q

bolus

A

what stretches the walls of the esophogus which begins peristalsis

78
Q

peristalsis

A

the rhythmic, wavelike contraction of smooth muscle which moves food along the entire digestive tract.

79
Q

what voluntary control do we have in digestion?

A

swallowing and egestion

80
Q

what parts of the mouth help with ingestion and digestion?

A

teeth, tongue, and salivary glands.

81
Q

what is physical digestion?

A

chewing

82
Q

what is chemical digestion?

A

anything that changes the composition of the food, like saliva

83
Q

why do we chew food?

A

to break food into smaller peices to increase the surafce area for chemical digestion

84
Q

Ingestion

A

the taking in of nutrients

85
Q

digestion

A

the breakdown of complex organic molecules into smaller components by enzymes

86
Q

absorbtion

A

the transport of digested nutrients to the cells of the body.

87
Q

egestion

A

the removal of food waste from the body

88
Q

how do competitive inhabitors function

A

the inhibitor is the same shape as the substrate, so it binds to the active site preventing the substrate from attaching.

89
Q

what is a metabolic pathway?

A

orderly sequences of chemical reactions with enzymes regulating each step of the reaction.

90
Q

what is feedback inhibition?

A

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
Q

why do enzymes not work in high temperatures?

A

enzymes denature and are no longer effective

92
Q

what is a homeotherm?

A

an animal that maintains a constant body temperature

93
Q

what is an advantage to being a homeotherm?

A

the enzymes can function properly because they are always at their primal temperature

94
Q

what is an inhibitor?

A

molecules that can affect enzyme reactions

95
Q

what does an enzyme always end in?

A

the suffix “ase”

96
Q

what changes an enzymes shape?

A

its pH

97
Q

what makes something acidic?

A

Hydrogen ions

98
Q

what makes something basic?

A

hydroxide ions

99
Q

where does pepsin function?

A

stomach

100
Q

where does trypsin function?

A

trypsin

101
Q

what are antibodies?

A

specialized protiens that help the body defend itself against disease

102
Q

what is an enzyme?

A

protiens that speed up chemical reactions

103
Q

what elements are in a protien?

A

C, H, O, S, and N

104
Q

what is an amino acid?

A

what makes up protiens

105
Q

what is a protien?

A

a chain of amino acids

106
Q

dehydration synthesis

A

putting together by removing water

107
Q

hydrolysis

A

water breaking apart

108
Q

polysaccaride

A

union of many monosaccarides

109
Q

what form do plants store carbohydrates in?

A

starch

110
Q

what form fo animals store carbohydrates in?

A

glycogen

Bio 20 (6 decks)

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