Exam – Animals: Structure & Function Flashcards
The Mouth
- 3 pairs of salivary glands
- sublingual
- submandibular
- parotid
- Chemical digestion begins, with salivary amylase
- Mechanical digestion begins, with teeth
- Tongue moulds food into bolus
Esophagus
- Epiglottis covers trachea
- Peristalsis moves food
- Esophageal sphincter at the bottom
Stomach
- Folded walls lined with gastric glands that secrete gastric juice
- Bolus becomes chyme (mix of digested food and gastric juices)
- Pyloric sphincter at the bottom
Small intestine
- Where digestion is completed
- Walls are folded to speed up absorption & made of villi and microvilli
- Duodenum
- Jejunum
- Ileum
Pancreas
- Secretes enzymes into the duodenum that chemically digest carbs, lipids, proteins
- Biocarbonate alters pH of chyme
Liver
- Secretes bile, emulsyfying fat
Gall Bladder
Stores bile and salts for fat digestion
Large Intestine
- Anything left over moves into it
- Absorbs water
- Bacteria break down anything left over, some produce vitamins
Digestive System Diagram
Salivary Amylase
Origin: Salivary glands
Where it acts: Mouth
pH: 7
Nutrient molecule digested: Starch, glycogen
Products of digestion: Maltose/disaccharide
Pancreatic Amylase
Origin: Panceas
Where it acts: Small intestine
pH: 8
Nutrient molecule digested: Starch, glycogen
Products of digestion: Maltose
Carbohydrases
Includes sucrase, maltese, and lactase.
Origin: Small intestine
Where it acts: Small intestine
pH: 8
Nutrient molecule digested: Sucrose, Maltose, & Lactose
Products of digestion: Glucose + Fructose, Glucose, Glucose + galactose
Pancreatic Lipase
Origin: Panceas
Where it acts: Small intestine
pH: 8
Nutrient molecule digested: Lipids
Products of digestion: Fatty acids and glycerol
Pepsin (Proteases)
Origin: Stomach
Where it acts: stomach
pH: 1-2
Nutrient molecule digested: Protein
Products of digestion: Peptides
Trypsin & Chymotrypsin (Proteases)
Origin: Panceas
Where it acts: Small intestine
pH: 8
Nutrient molecule digested: Small polypeptides
Products of digestion: Smaller peptides
Factors That Affect Enzyme Action
- Temp & pH
- Optimal temp is 37º
- Optimal pH is 6-8
Peristalsis
Wave-like muscle contractions in esophagus that move food down into stomach
Saliva
Secretion in mouth that contains salivary enzymes, breaking down food
Bolus
Smooth ball of food, moulded by your tongue as you chew
Chyme
Liquid mix of digested food and gastric juice, produced in the stomach
Denaturation
When enzymes’ chemical bonds become too weak to hold their shape, breaking at high temps
Heart Labelling
Pulmonary Circulation
Heart to lungs, then back to heart
Systemic Circulation
- from heart to body to heart
- left and right pulmonary veins
- left atrium
- mitral valve
- left ventricle
- aortic valve
- into aorta
Lub
- First sound
- AV valves close
Dub
- Second sound
- Semilunar valves close
SA (sinoatrial) node
- makes the heart beat
- patch of specialized self-spontaneous cardiac muscle, located in the wall of the right atrium
- sets the rhythm of the heart
AV (atrioventricular) node
- passes along the signal to contract to the ventricles from the SAV node.
Components of Blood
55% plasma
45% red blood cells
1% white blood cells
1% platelets
Systolic Pressure
- pressure in the arteries during ventricular systole
- pressure during pumping/contracting
- is the highest pressure in the arteries
- avg. <120 mmHg
Diastolic Pressure
pressure in the arteries during diastole
lower than systolic pressure
avg. < 80 mmHg
Respiratory System Labelling
How Are Gasses Carried In The Blood
Through Hemoglobin in red blood cells
Inspiration vs. Expiration
Inspiration
- rib cage moves up and out
- diaphragm contracts and moves down
- pressure in lungs decreases
expiration
- rib cage moves down and in
- diaphragm relaxes and moves up
- pressure in lungs increases, air is pushed out
Internal vs External Cellular Respiration
- Internal involved gasses moving between bloodstream and cells
- External involves air moving between lungs and bloodstream
