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Science Yr 8 Summer Exam Revision > The Digestive System > Flashcards

The Digestive System Flashcards

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1
Q

list the 7 nutrients

A
  • carbohydrates
  • fibre
  • protein
  • lipids
  • minerals
  • vitamins
  • water
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2
Q

as a collection, what do the 7 nutrients generally do in good quantaties

A

keep a balanced diet

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3
Q

what does carbohydrate do for the body

A

provide quick-release energy through resperation

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4
Q

what foods are high in carbohydrates

A

cereals, bread, pasta, rice

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5
Q

what does fibre do for the body

A

helps food move through the alimentary canal, especially the lower part (stomach, intestines)

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6
Q

what do lipids do for the body

A

to release energy and even store food for long amounts of time to insulate it against cold

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7
Q

what do minerals do for the body

A

needed in small amounts to help the body maintain its health

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8
Q

what foods are high in lipids

A

butter, oil, nuts

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9
Q

what foods are high in minerals

A

salt, milk, liver

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10
Q

what does milk contain specifically (2)

A

lactose, calcium

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11
Q

what does liver contain

A

iron, minerals

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12
Q

what foods are high in fibre

A

vegetables, bran

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13
Q

what does water do for the body

A

needed for cells and body fluids

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14
Q

what foods/ liquids have water

A

water, fruit juice, milk

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15
Q

what are two types of lipids

A

saturated and unsaturated fats

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16
Q

which is healthier- saturated or unsaturated?

A

unsaturated fats

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17
Q

what are two types of carbohydrate

A

simple sugars, starch

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18
Q

what connects the mouth to the stomach

A

oesophagus

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19
Q

what is the oesophagus made out of

A

thick, strong muscle

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20
Q

list the main ORGANS (not glands) of the alimentary canal

A
  • mouth
  • oesophagus
  • stomach
  • small intestine
  • large intestine
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21
Q

list the digestive glands

A
  • salivary glands
  • liver
  • gall bladder
  • pancreas
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22
Q

what is the use of the stomach

A
  • stores food for 3-5 hours after it has been swallowed
  • churns food with the walls of the stomach
  • breaks down proteins through the release of protease enzyme
  • destroys bacteria in highly corrosive pH 2- very acidic
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23
Q

what lines the stomach

A

epithelial cells, parietal cells, goblet cells

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24
Q

how does food move down the alimentary canal

A

process of peristalsis

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25
Q

what is peristalsis

A

the process of the alimentary canal walls contracting and expanding to push food further down towards the rectum

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26
Q

what is the process of digestion

A

the breaking down of food into smaller pieces

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27
Q

what is absorption

A

in the ileum, digested food is taken into the blood stream

28
Q

what is mechanical digestion

A

food is broken down without enzymes, by force in the mouth and churning of the stomach

29
Q

what is chemical digestion

A

as well as experiencing chewing and churning, food might have to be broken down with the use of enzymes

30
Q

list as many enzymes as you know

A
  • carbohydrase
  • amylase
  • lipase
  • protease
31
Q

what does protease digest

A

proteins

32
Q

what does lipase digest

A

lipids (fats)

33
Q

what does amylase digest

A

starch

34
Q

what does carbohydrase digest

A

carbohydrates

35
Q

what does protein break down into

A

amino acids

36
Q

what do lipids break down into

A

glycerol and fatty acids

37
Q

what does starch break down into

A

glucose/ maltose

38
Q

what do carbohydrates break down into

A

simple sugars

39
Q

what is the enzyme- substrate complex

A

when the active site of an enzyme slots perfectly into a substrate to break it down into smaller pieces

40
Q

where is bile produced

A

liver

41
Q

where is bile stored

A

gall bladder

42
Q

what are the functions of bile

A
  • neutralises the pH of gastric acid from 2 to 8.5

- emmulsifies lipids

43
Q

what happens to enzymes in high temperatures or acidic pH

A

they denature

44
Q

what does denature mean

A

active site of the enzyme changes so that they can no longer fit the substrate to break it down

45
Q

where is amylase produced

A

salivary glands, pancreas

46
Q

where is lipase produced

A

pancreas

47
Q

where is protease produced

A

stomach, pancreas

48
Q

where is carbohydrase produced

A

mouth, pancreas, small intestine

49
Q

where in the body is starch digested

A

mouth and duodenum

50
Q

where in the body are lipids digested

A

duodenum

51
Q

where in the body are proteins digested

A

stomach and duodenum

52
Q

where in the body are carbohydrates digested

A

duodenum

53
Q

what two parts make up the small intestine

A

duodenum, ileum

54
Q

what three parts make up the large intestine

A

colon, rectum, anus

55
Q

what controls the movement of food between the stomach and duodenum

A

pyloric sphincter

56
Q

what substance do we use to test for starch

A

iodine

57
Q

what colour will the iodine turn food if starch is present

A

orange- brown or blue-black

58
Q

what substance do we use to test for sugars

A

Benedict’s solution

59
Q

what colour will the Benedict’s solution turn food if sugar is present

A

blue/ red/ orange/ yellow/ green

60
Q

what substance do we use to test for proteins

A

biuret

61
Q

what colour will the biuret turn food if protein is present

A

blue- purple, lilac

62
Q

list three adaptations of the ileum (small intestine) that help with absorption

A

1) millions of villi
2) capillaries surrounding each villus
3) thin walls (one cell thick)

63
Q

how do millions of villi help absorption

A

increase surface area

64
Q

how do many capillaries help absorption

A

good blood supply

65
Q

how do thin walls help absorption

A

fast absorption of nutrients into bloodstream

Science Yr 8 Summer Exam Revision (10 decks)

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