Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Biology 20-1 > Digestive system key terms > Flashcards

Digestive system key terms Flashcards

1
Q

Starch

A

A plant carbohydrate used to store energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Glycogen

A

An animal carbohydrate used to store energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Macromolecules

A

They are large molecules, necessary for life, that are built from smaller organic molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Disaccharide

A

A sugar formed by the joining of two monosaccharide subunits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Polysaccharide

A

A carbohydrate composed of many single sugar subunits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Benedict’s test

A

Used to test for sugars. For a positive test the resulting colour must be green to an orangish red.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Iodine test

A

Used to test for starch. Wait for it to turn to a bluish black for a positive test.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Lipids

A

They are made up of three fatty acids and one glycerol. They are for insulation and energy storage. They also make up cell walls. They are also called triglycerides.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Fatty acid and glycerol

A

This is what a lipid is made up of

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Cellulose

A

A plant polysaccharide that makes up plant cell walls

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Saturated fats

A

They are animal based fats. They are solid at room temperature and contains as many h atoms as possible.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Unsaturated fats

A

They are plant based oils. They are liquid at room temperature. They lack some h atoms and are naturally healthier that saturated fats.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Triglycerides

A

A lipid composed of glycerol and three fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Translucence test

A

This is to test for fats. You need to use brown paper and wait for 15 minutes and see if there’s a translucent mark. If there is than that is a solid fat.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Protein

A

Assemble from smaller subunits called amino acids. They function as structural support, storage, transport,
cellular communications, movement, defence against foreign substances. Their function is determined by their shape and their shape can become denatured by heat.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Amino acid

A

A chemical that contains nitrogen; can be linked together to form proteins.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Biuret test

A

This is a test for proteins. For a positive test you will have to wait for it to turn into a purple colour.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Vitamins/Coenzymes

A

An organic molecule synthesized from a vitamin that helps an enzyme to combine with a substrate molecule.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Mineral/Cofactor

A

An inorganic ion that helps an enzyme combine with a substrate molecule.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Pancreatic amylase

A

It’s an enzyme made by your pancreas that helps your body break down carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Fat soluble

A

A vitamin that can dissolve in fats and oils

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Water soluble

A

A vitamin that can dissolve in water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Peptidases

A

Enzymes that catalyze the hydrolysis of peptides or peptones to amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Carbohydrase

A

The name of a set of enzymes that catalyze 5 types of reactions, turning carbohydrates into simple sugars

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Enzymes
A protein catalyst that allows reactions to occur faster by lowering the amount of energy needed for it to occur
26
Catalyst
A chemical that speeds up a reaction without being used up
27
Activation energy
the minimum amount of energy that is required to activate atoms or molecules to a condition in which they can undergo chemical transformation or physical transport
28
Catabolism
It's what happens when you digest food and the molecules break down in the body for use as energy. Large, complex molecules in the body are broken down into smaller, simple ones.
29
Anabolism
In this process, small, simple molecules are built up into larger, more complex ones
30
Substrate
A molecule that is changed when it fits into an enzyme
31
Active site
the area of the enzyme that fits around the substrate(s)
32
Competitive inhibitor
A molecule with a shape complementary to a specific enzyme that competes with the substrate for access to the active site of the enzyme and blocks chemical reactions.
33
Homeostasis
The process by which a constant internal environment is maintained despite changes in the environment
34
Feedback inhibition
The inhibition of an enzyme in a metabolic pathway by the final product of that pathway
35
Ingestion
The consumption of a substance by an organism
36
Physical digestion
When peristalsis /churning pushes food downward and around in stomach
37
Chemical digestion
involves the secretions of enzymes throughout your digestive tract. These enzymes break the chemical bonds that hold food particles together. This allows food to be broken down into small, digestible parts.
38
Absorption
The process of taking nutrients from the digestive system into the blood so they can be used in the body.
39
Egestion
The act of excreting unusable or undigested material from a cell
40
Mastication
The mechanical grinding of food into smaller pieces by teeth; it is essentially a technical word for “chewing”.
41
Saliva
It is secreted by the three salivary glands in your mouth. It also lubricates the mouth to assist in swallowing and dissolves the food which gives you taste.
42
Salivary glands
They produce saliva (spit) and empty it into your mouth through ducts, or small openings.
43
Salivary amylase
An enzyme that Breaks down starch into small molecules like, sugars
44
Bolus
Food that has been chewed and mixed in the mouth with saliva.
45
Epiglottis
A structure that covers the glottis (opening of the trachea) during swallowing.
46
Pharynx
A hollow tube that starts behind the nose, goes down the neck, and ends at the top of the trachea and esophagus
47
Esophagus
the hollow, muscular tube that passes food and liquid from your throat to your stomach.
48
Peristalsis
Rhythmic wavelike contractions of muscle that move food along the gastrointestinal tract
49
Stomach
A J-shaped organ that digests food
50
Cardiac sphincter-LES
A thin ring of muscle that helps to prevent stomach contents from going back up into the esophagus.
51
Pyloric sphincter
A kind of gateway between the stomach and the small intestine. It allows the contents of the stomach to pass into the small intestine. It also prevents partially digested food and digestive juices from reentering the stomach.
52
Gastric glands
They are glands in the lining of the stomach that play an essential role in secreting gastric juice comprising HCl, pepsin and prorennin.
53
Lipase
A lipid digesting enzyme
54
Hydrochloric acid
It is a component of the gastric acid in the digestive systems of most animal species,
55
Pepsin/Pepsinogen
a protein-digesting enzyme produced in the stomach
56
Mucous
The moist, inner lining of some organs and body cavities
57
Chyme
A thick semifluid mass of partially digested food and digestive secretions that is formed in the stomach and intestine during digestion.
58
Ulcers
A break on the skin, in the lining of an organ, or on the surface of a tissue
59
Small intestine
It receives food from the stomach and sends it on to the large intestine, or colon.
60
Duodenum
The first segment of the small intestine
61
Pancreas
An abdominal organ located behind the stomach and is responsible for regulating blood sugar levels.
62
Buffer
A substance capable of neutralizing acids and bases, thus maintaining the original pH of the solution
63
Trypsinogen / trypsin
A protein digesting enzyme
64
Chymotrypsinogen / chymotrypsin
a digestive enzyme component of pancreatic juice acting in the duodenum, where it performs proteolysis, the breakdown of proteins and polypeptides.
65
Liver
It regulates most chemical levels in the blood and excretes a product called bile. This helps carry away waste products from the liver
66
Bile
A fluid that is made and released by the liver and stored in the gallbladder. Bile helps with digestion. It breaks down fats into fatty acids, which can be taken into the body by the digestive tract.
67
Gallbladder
A small, pear-shaped organ located under your liver that stores and releases bile
68
Gallstones
Solid material that forms in the gallbladder or common bile duct. Gallstones are made of cholesterol or other substances found in the gallbladder.
69
Microvilli
Microscopic, fingerlike projections of the cell membrane
70
Villi
Small fingerlike projections that extend into the small intestine to increase surface area for absorption
71
Large intestine
The long, tube-like organ that is connected to the small intestine at one end and the anus at the other. The primary function of this organ is to finish absorption of nutrients and water, synthesize certain vitamins, form feces, and eliminate feces from the body.
72
Bowel
The long, tube-shaped organ in the abdomen that completes the process of digestion. Also called intestine.
73
Appendix
A small, fingerlike pouch that sticks out from the cecum.
74
Appendicitis
A condition in which the appendix becomes inflamed and filled with pus, a fluid made up of dead cells and inflammatory tissue that often results from an infection.
75
Fibre
Tissue made of long threadlike cells
76
Rectum
The last several inches of the large intestine closest to the anus. It's the area where a person holds stool before excreting it from the body.
77
Anus
The opening of the rectum (last part of the large intestine) to the outside of the body
78
Constipation
a bowel dysfunction that makes bowel movements infrequent or hard to pass
79
Diarrhea
pertains to the abnormally frequent fecal evacuations

Biology 20-1 (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions