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yr 2 science > human digestive system > Flashcards

human digestive system Flashcards

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1
Q

why must most food be digested

A
  • to breakdown food into small and soluble molecules
  • can be absorbed into the blood quickly
  • can be transported to other parts of the body/ used for various purposes
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2
Q

what is the sequence of the digestive system

A
  1. mouth
  2. gullet
  3. stomach
  4. small intestine
  5. large intestine
  6. rectum
  7. anus
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3
Q

what do we not need to digest

A

Some substances in food, for example glucose (simple sugar) in fruit, are already soluble and small, and so can be absorbed into the wall of the intestine without being digested.

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4
Q

what are things that we cannot digest (indigestable)

A
  • cellulose(cell wall of plant cells, supplies fibre) remains undigested in the human alimentary canal.
  • We don’t have the enzymes to digest fibre
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5
Q

what are the types of digestion

(2 types)

A
  • chemical
  • physical
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6
Q

what are enzymes

A
  • Biological molecules produced by cells of the digestive system
  • Specific to a particular substance
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7
Q

what are the different types of enzymes

(3 types)

A
  • Carbohydrase
  • Protease
  • Lipase
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8
Q

what is carbohydrase

A

an enzyme that digests carbohydrates

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9
Q

what is the end product of carbohydrates

after being digested by carbohyrase

A

simple sugars

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10
Q

what is protease

A

an enzymes that digests proteins

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11
Q

what is the end product of proteins

after being digested by protease

A

amino acids

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12
Q

what is lipase

A

an enzyme that digests lipids / fats

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13
Q

what is the end product of lipids

after being digested by lipase

A

fatty acid and glycerol

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14
Q

why is it important to break down food physically

A

increase surface area for enzyme action

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15
Q

what types of digestive happens in the mouth

A
  • chemical
  • physical
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16
Q

what is the chemical digestion that happens in the mouth

A

saliva contains enzymes that digest carbohydrates

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17
Q

what is the physical digestion that happens in the mouth

A

teeth: breaks food down into smaller, simpler, soluble

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18
Q

what digestion happens in the gullet/esophagus

A

no digestion(technically) but the enzymes from the mouth are still digesting carbohydrates

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19
Q

what does the gullet/esophagus do

A

When the ball of food is swallowed, it travels along a short, narrow muscular tube (gullet) which is connected to the stomach.

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20
Q

what digestion happens in the stomach

A
  • physical
  • chemical
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21
Q

what is the physical digestion that happens in the stomach

A

the muscular walls of the stomach continue physical digestion through the churning action.

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22
Q

what is the chemical digestion that happens in the stomach

A

The walls of the stomach secrete gastric juices, which contains a mixture of hydrochloric acid and protease (an enzyme that digests proteins).

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23
Q

what does the hydrochloric acid in the stomach do

A
  • lowers the pH in the stomach
  • kills bacteria and micro-organisms which might be present in our food.
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24
Q

what does the the mucus layer in the stomach do

A

protects stomach tissues from the hydrochloric acid and enzymes

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25
Q

where are the muscles in the stomach located at

A

start and end (both ends of the stomach)

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26
Q

why are there muscles at the ends of your stomach

A

control the entry and leaving of food into the stomach

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27
Q

what digestion happens in the small intestine

A

chemical

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28
Q

what is the chemical digestion that happens in the small intestine

A

produces digestive juices that contain all enzymes that digest carbohydrates, protein and fats

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29
Q

what is the type of digestion that happens in the large intestine

A

none

30
Q

what happens in the large intestine

A
  • the remaining water, vitamins and minerals are absorbed.
  • As the undigested food travels along the large intestine, it starts to harden due to the loss of water, until it reaches the rectum.
31
Q

what happens in the rectum

A

undigested food substances are stored until it is egested through the anus.

32
Q

what is egested

A

the passing out of food that has not been digested or absorbed, as faeces, through the anus.

33
Q

what are simple sugars used for

A

cellular respiration to release energy

34
Q

what are amino acids used for

A

make proteins in the human body

(e.g. collagen)

35
Q

what are fatty acids and glycerol used for

A

makes fats in the body

(e.g. for cell membrane)

36
Q

Will drinking collagen drinks increase collagen production in the body?

A

not necessarily

37
Q

why would drinking collagen not necessarily increase collagen production in the body

A

Digestion, absorption and building new proteins

38
Q

what is the process after drinking collagen

A
  1. digested in the stomach and small intestine
  2. amino acids → peptide → protein
  3. absorbed at the small intestine
  4. New proteins are made in the cells of the body (not necessarily collagen)
39
Q

what is the effect of excessive sugar in your diet

A

Diabetes

40
Q

what is diabetes

A

inability to regulate blood glucose level / blood sugar level tends to be too high

41
Q

what is the cause of diabetes

A
  • the inability to produce insulin (a hormone)
  • body’s cells are insensitive to insulin
42
Q

diabetes is also linked to

A
  • Obesity
  • Kidney problems
  • High blood pressure
  • Higher risk of stroke and heart attacks
43
Q

sympotoms of diabetes

A
  • slow healing of wounds
  • constant hunger
  • frequent urination
  • tingling or numbness in the hands and feet
  • unexplained weight loss
  • blurred vision
44
Q

what are the common types of diabetes

A
  • type 1 diabetes
  • type 2 diabetes
  • gestational diabetes
45
Q

information about type 1 diaetes

A
  • often hereditary
  • usually associated with insuffecient insulin produced by the prancreas
  • regular insulin injections are recommended for control
46
Q

information about type 2 diabetes

A
  • can arise due to genetic and environmental factors
  • most common typr of diabetes
47
Q

risk factors of type 2 diabetes

A
  1. 40 and above
  2. being overweight
  3. lack of regular physical activity
48
Q

information about gestational diabetes

A
  • hormonal changes during pregnancy may cause some women to have high blood glucose level
  • levels return to normal after delivery
  • these women may be at risk of developing type 2 diabetes later in life
49
Q

how to reduce the risk of diabetes

A
  • Regular health screenings
  • Adopt a healthy diet with more wholegrains, lean meat, fruits and vegetables
  • Avoid foods that are high in sugars, salt and saturated fats
  • Regular exercise (30 minutes per day, 5 days per week)
  • Avoid smoking and drinking alcohol in excess
50
Q

what is the healthy plate

A
  • half plate with vegetables and fruit
  • quater with wholegrains
  • quater with meat and others
51
Q

what is constipation

A

Faeces become hard and dry and the person has trouble passing motion (egestion)

52
Q

what is the cause of constipation

A
  • insufficient fibre in diet
  • stress
  • not enough water
  • certain medications
53
Q

what is the consequences of constipation

A

faeces move through the large intestine at a slower rate, hence more water is absorbed

54
Q

what is gastric pain cause by

A

gastritis

55
Q

what is the cause of gastric pain

A
  • bacterial infection
  • skipping meals
  • excessive consumption of oily food or alcohol
  • too much caffeine
56
Q

what is the consequences of gastric pain

A

Painful swelling or inflammation of the stomach lining

57
Q

what does gastric pain result in

A
  • upper abdominal pain
  • nausea
  • bloating
58
Q

what is the cause of food poisoning

A

bacterial infection

(e.g. cholera or salmonella infection)

59
Q

what is the consequences of food poisoning

A
  • diarrhoea
  • vomiting
60
Q

how to prevent food poinsoning

A
  • practice handling food in a safe manner
  • choosing food carefully
61
Q

what are the safe food handling methods

(when cooking)

A
  1. clean
  2. separate (uncooked and cooked)
  3. cook
  4. chill
62
Q

why do you need to separate the cooked and uncooked food

A

Bacterial contamination can occur if raw and cooked foods are not separated properly

63
Q

what are the safe food handling methods

(buying food)

A
  • bottled milk/drinks are tightly sealed
  • food that hasn’t passed expiry date
  • do not consume food from cans that are badly dented or bloated
  • don’t buy chilled or frozen food that is not stored at the appropriate temperature
  • do not consume food that has turned mouldy
64
Q

what temperature should chilled food be stored at

A

0° to 4°

65
Q

what temperature should frozen food be stored at

A

below -18°

66
Q

what fermentation can bacteria be used for

A
  • aspergillus
  • lactobacillus
  • saccharomyces
67
Q

example of aspergillus

A

soy sauce

uses lactic acid

68
Q

example of lactobicillus

A
  • cheese
  • yogurt

uses lactic acid

69
Q

example of saccharomyces

A
  • beer
  • wine
  • bread

beer - ethanol + CO₂ | wine - ethanol | bread - CO₂

70
Q

what are stomach ulcers

A

an open sore in your stomach lining

71
Q

why the digestion of fats will result in change of pH

A

fates are broken down into fatty acids and glycerol, fatty acid is acidic

yr 2 science (8 decks)

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