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ZZZ - General Zoology > Nutrient Procurement > Flashcards

Nutrient Procurement Flashcards

1
Q

refers to any substance required for the growth and maintenance of an organism

A

nutrition

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2
Q

produce their own food

A

autotrophs

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3
Q

sunlight or chlorophyll-bearing

A

phototrophs

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4
Q

chemical or inorganic chemical reaction

A

chemotrophs

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5
Q

cannot produce their own food

A

heterotrophs

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6
Q

food are reduced to more simple molecular forms

A

digestion

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7
Q

Feeding Mechanism: Feeding in Particulate Matter

A
  1. Suspension feeding
  2. Filter feeding
  3. Deposit feeding
  4. Fluid feeding
  5. Bulk feeding
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8
Q

ciliates surface to produce currents that draw drifting food particles in their mouth

A

suspension feeding

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9
Q

possess filtering devices that strain food from water as it passes through

A

Filter feeding

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10
Q

part or an organ which resembles the barb of a feather, particularly the side branches on the stalks of crinoids

A

pinnules

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11
Q

exploits deposit of disintegrated organic material that accumulates on and in substratum

A

deposit feeding

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12
Q

process of obtaining nutrient by consuming fluids of other living organisms

A

fluid feeding

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13
Q

obtaining nutrients by eating all of the organism

A

bulk feeding

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14
Q

What do some invertebrates that doesn’t have teeth use to bite or hold

A
  • beaks
  • toothlike structures
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15
Q

4 types of teeth of Mammals

A
  1. incisors
  2. canines
  3. premolars
  4. molars
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16
Q

biting, cutting, stripping

A

incisors

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17
Q

seizing, piercing, tearing

A

canines

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18
Q

grinding and crushing

A

premolars and molars

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19
Q

Modified tooth

A
  • elephant’s tusk
  • modified canines
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20
Q

scrapping mouth part that looks like a tongue

A

radula

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21
Q

(insects) for grinding and cutting

A

mandibles

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22
Q

(horses and cows) for grinding

A

corrugated molars

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23
Q

Two types of parasites

A
  1. Endoparasites
  2. Ectoparasites
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24
Q

mechanically and chemically break food into small units for absorption

A

digestion

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25
Q

breakdown of food happens inside the cell

A

intracellular digestion

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26
Q

breakdown of food happens outside of the cell

A

extracellular digestion

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27
Q

Cells lining the __ or an ___ ___ specialize in forming various digestive secretions

A

lumen (cavity)
alimentary canal

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28
Q

Reduction of food to absorbable units relies on chemical breakdown by ___

A

enzymes

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29
Q

digestive enzymes are ___ or ___

A
  • hydrolytic
  • hydrolases
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30
Q

breaking of a chemical bond by adding water across it

A

hydrolysis

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31
Q

Food is moved through digestive tracts by ___ or ___

A
  • cilia
  • musculature
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32
Q

Movement is usually by ___ in acoelomate and pseudocoelomate that lack the mesodermally derived gut musculature of true coelomates

A

cilia

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33
Q

smooth muscle fibers run parallel with the length of the gut

A

longitudinal layer

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34
Q

muscle fibers embrace the circumference of the gut

A

circular layer

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35
Q

alternate constriction of rings of smooth muscle of the intestine that divides and squeeze contents back and forth

A

segmentation

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36
Q

shows how food is propelled forward by a traveling wave of contraction behind the food mass (bolus)

A

peristalsis

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37
Q

food mass from the mouth

A

bolus

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38
Q

Five major regions of the alimentary canal

A
  1. Receiving Region
  2. Conduction and storage region
  3. Grinding and early digestion
  4. Terminal digestion and absorption
  5. Water absorption and concentration of solids
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39
Q

Receiving region

A
  1. Mouthparts
  2. Buccal cavity
  3. Muscular pharynx
  4. Salivary glands
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40
Q

Mouthparts

A
  • mandible
  • jaws
  • teeth
  • radula
  • bills
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41
Q

mouth

A

buccal cavity

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42
Q

throat

A

muscular pharynx

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43
Q

salivary glands

A

buccal glands

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44
Q

produce lubricating secretion that contains mucus

A

salivary glands

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45
Q

carbohydrate-splitting enzymes that begins hydrolysis of plants and animal starches

A

salivary amylase

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46
Q

Salivary amylase doesn’t completely hydrolyze starch but breaks it mostly into ___

A

maltose (glucose+glucose)

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47
Q
  • assist food manipulation and swallowing
  • used as chemosensors
A

tongue

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48
Q
  • determine palatability of food
  • food capture
  • olfactory sensor
A

tastebuds

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49
Q

tips down over the trachea as food slides into the pharynx

A

epiglottis

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50
Q

prevents food particles from going further

A

contraction of laryngeal muscles

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51
Q

Once food is in the esophagus, ___ ___ of ___ ___ forces it smoothly toward the stomach

A

peristaltic contraction
esophageal muscles

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52
Q

chewing

A

mastication

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53
Q

swallowing

A

deglutition

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54
Q

happens when a mixture of gastric juices, and sometimes undigested food, rises back up the esophagus and into the mouth

A

regurgitation

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55
Q

transport food to the digestive region

A

esophagus

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56
Q

esophagus expanded into ___, used for food storage before digestion

A

crop

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57
Q

Reception

A
  • mouthparts
  • salivary glands
58
Q

Conduction

A

esophagus

59
Q

storage and early digestion

A
  • stomach (vertebrates)
  • crop (insects, birds)
60
Q

Grinding

A
  • gizzard (birds)
  • proventriculus (insects)
61
Q

Terminal Digestion and Absorption

A
  • small intestine (vertebrates)
  • midgut (insects)
62
Q

Water Absorption, Concentration of Solids

A
  • large intestine (vertebrates)
  • hindgut (insects)
63
Q
  • provides initial digestion
  • storage and mixing food with digestive juices
A

stomach

64
Q

assisted by stones and grit swallowing along with food by hardened linings

A

muscular gizzards

65
Q
  • Blind tubules or pouches arising from the main passage supplements stomachs of invertebrates.
  • Lined with epithelium and cells specialized for secretion of mucus or digestive enzymes, or absorption/ storage.
A

digestive diverticula

66
Q

digests cellulose

A

cellulase

67
Q

what microorganisms can produce cellulase

A
  • bacteria
  • protozoa
68
Q

opens reflexively to allow food to enter, then closes to prevent regurgitation back into the esophagus

A

cardiac sphincter

69
Q

In humans, ___ ___ pass over the filled stomach at a rate of approx. __ each minute

A
  • peristaltic wave
  • 3 each minute
70
Q

vigorous mixing

A

churning

71
Q
  • first region of the small intestine
  • where food is steadily released
A

duodenum

72
Q

regulates flow of food into the intestine and prevents regurgitation into the stomach

A

pyloric sphincter

73
Q

what do deep tubular glands in the stomach secrete?

A

gastric juice

74
Q

Three (3) types of cells that line the tubular glands in the stomach

A
  1. goblet cells
  2. chief cells
  3. parietal or oxyntic cells
75
Q

secrete mucus

A

goblet cells

76
Q

secrete pepsinogen

A

chief cells

77
Q

secrete hydrochloric acid

A

parietal or oxyntic cells

78
Q

precursor of pepsin

A

pepsinogen

79
Q

a ___ produced from pepsinogen only in an acid medium

A

protease

80
Q

protease

A

protein-splitting enzyme

81
Q

main protease in the stomach

A

pepsin

82
Q

not digested by its own powerful acid secretions results from another gastric secretion

A

stomach mucosa

83
Q

highly viscous organic compound

A

mucin

84
Q

bacteria that secretes toxins causing inflammation of the stomach’s lining

A

Helicobacter pylori

85
Q

milk curdling

A

rennin (found in cows)

86
Q

what activates the pepsinogen

A

hydrochloric acid

87
Q

partly digested food returned from the first stomach of ruminants to the mouth for further chewing

A

cud

88
Q

an animal (such as a cow or sheep) that has more than one stomach and that swallows food and then brings it back up again to continue chewing it.

A

ruminant

89
Q
  • 1st chamber
  • acts as a storage or holding vat for feed
  • fermentation vat
  • grows microbes that digest or ferment feed and make volatile fatty acids
A

rumen

90
Q
  • 2nd chamber
  • pouch-like structure
  • heavy or dense feed and metal objects eaten drop into this compartment
A

reticulum

91
Q
  • globe-shaped structure
  • absorbs water and other substances from digestive contents
A

omasum

92
Q
  • only compartment lined with glands
  • release hydrochloric acid and digestive enzymes, needed to breakdown feed
  • similar to nonruminant stomach
A

abomasum

93
Q

food mass from stomach

A

chyme

94
Q

pathway for conducting wastes from the body

A

intestine

95
Q

equipped with simple stomachs

A

invertebrates intestine

96
Q

equipped for digestion and absorption

A

vertebrates intestine

97
Q

length of intestine may exceed eight times the length of their body

A

coiling

98
Q

Two secretions poured in the duodenum

A
  1. Pancreatic juice
  2. Bile
99
Q
  • neutralizes gastric acid
  • raise pH of chyme
  • intestinal enzymes are effective only in a neutral or slightly alkaline medium
A

pancreatic juice

100
Q

liver secretes bile into the __ __

A

bile duct

101
Q
  • a fluid that is made and released by the liver and stored in the gallbladder
  • breaks down fats into fatty acids, which can be taken into the body by the digestive tract
A

bile

102
Q

an expansible storage sac that releases bile when stimulated by the presence of fatty food in the duodenum

A

gallbladder

103
Q

reduce surface tension of fat globules, allowing the churning action of the intestine to break fats into tiny droplets

A

bile salts

104
Q

bile salts are mainly

A
  • sodium taurocholate
  • sodium glycocholate
105
Q

churning action of the intestine to break fats into tiny droplets

A

emulsification

106
Q

breakdown products of hemoglobin from aged red blood cells

A

biliverdin and bilirubin

107
Q

pancreatic secretion of vertebrates

A

pancreatic juice

108
Q

enzymes in the pancreatic juice

A
  • trypsin
  • chymotrypsin
109
Q

removes amino acids from carboxyl ends of polypeptides

A

carboxypeptidase

110
Q

hydrolyzes fats into fatty acids and glycerol

A

pancreatic lipase

111
Q

starch-splitting enzyme identical to salivary amylase in its action

A

pancreatic amylase

112
Q

degrade RNA and DNA to nucleotides

A

nuclease

113
Q

middle part of the small intestine

A

jejunum

114
Q

last part of the small intestine

A

ileum

115
Q

large intestine

A

colon

116
Q

A pouch that forms the first part of the large intestine.

A

cecum

117
Q

start of the colon

A

ascending colon

118
Q

lies across the upper part of the abdomen

A

transverse colon

119
Q

follows the transverse colon and splenic flexure. It is on the left side of the abdomen

A

descending colon

120
Q

last part of the colon and connects to the rectum

A

sigmoid colon

121
Q

where nutrients is absorbed

A

small intestine

122
Q

provide enormous surface area in the small intestine

A
  • finger-shaped villi
  • microvilli
123
Q

Carbohydrates are absorbed as ___ ___ because the intestine is virtually impermeable to polysaccharides

A

simple sugars

124
Q

Proteins absorbed as their ___ ___ subunits, although limited amount may be absorbed

A

amino acid

125
Q

Passive transfer is supplemented by an ___ ___ ___ located in epithelial cells that transfers digested food molecules into the blood

A

active transport mechanism

126
Q

where reabsorption of water happens

A

large intestine

127
Q

removal of wastes from the body

A

defecation

128
Q

specialized ___ ___ absorb water and ions as needed, leaving behind fecal pellets that are almost completely dry

A

rectal glands

129
Q

___ ___ located in the hypothalamus and brainstem of the brain regulate the intake of food

A

hunger centers

130
Q

nutrients from blood to the receiving cells

A

assimilation

131
Q

nutrients from lumen to bloodstream

A

absorption

132
Q

In brown fat, ___ is generated instead of ___

A

heat
ATP

133
Q

hormone produced by fat cells was found to cure obesity in mutant mice

A

leptin

134
Q
  • small polypeptide hormone produced by endocrine cells in the pyloric portion of the stomach
  • response to stimulation by parasympathetic nerve endings when protein food enters the stomach
A

gastrin

135
Q
  • polypeptide hormone and has a striking structural resemblance to gastrin
  • response to presence of fatty acids
A

cholecystokinin (CKK)

136
Q
  • produced by endocrine cells in the duodenal wall
  • response to food and strong acid in the stomach and small intestine
A

secretin

137
Q

fatty substances are deposited in the lining of arteries

A

atherosclerosis

138
Q

___ ___ rise before a meal to increase appetite

A

Ghrelin levels

139
Q

Two types of vitamins

A
  1. fat soluble
  2. water soluble
140
Q
  • low calories
  • low protein
A

Marasmus

141
Q
  • adequate calories
  • low protein
A

Kwashiorkor

ZZZ - General Zoology (23 decks)

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