Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Biology > The Digestive System > Flashcards

The Digestive System Flashcards

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
0
Q

Teeth

A

Mechanical breakdown of food in the mouth

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

Oesophagus

A

Transport of food to stomach by peristalsis

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

Ileum

A

Final digestion and main absorption of nutrients

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

Anus

A

Defecation

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

Gall bladder

A

Site of bile salt storage

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

Stomach

A

Storage and digestion of food

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

Tongue

A

Mixes food with saliva

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

Pancreas

A

Secretes insulin, glucagon and digestive enzymes

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

Duodenum

A

Further digestion and some absorption of nutrients

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

Mouth

A

Starting point of food entering digestive system

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

Liver

A

Site of bile production

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

Colon

A

Absorption of water, salts and vitamins

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

Mouth

Class, name, action, source

A

Carbohydrase
Amylase
Starch-maltose
Salivary gland

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

Stomach

Class, name, action, source

A

Protease
Pepsin
Proteins-peptides
Stomach

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

Small intestine 1

Class, name, action, source

A

Carbohydrase
Amylase
Starch-maltose
Pancreas

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

Small intestine 2

Class, name, action, source

A

Carbohydrase
Maltase
Maltose-glucose
Wall of small intestine

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

Small intestine 3

Class, name, action, source

A

Protease
Trypsin
Proteins-protease
Pancreas

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

Small intestine 4

Class, name, action, source

A

Protease
Peptidase
Peptides-amino acids
Wall of small intestine

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

Small intestine 5

Class, name, action, source

A

Lipase
Lipase
Lipids-glycerol and fatty acids
Pancreas

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

Active sight of enzymes

A

Part of the fold in a protein (chain of amino acids) forms the active aight where the substrate will attach

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

Catalysts

A

Proteins which speed up biochemical reactions (biological catalysts)

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

What to enzymes do in a reaction?

A

In anabolic reactions they speed it up

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

How do amino acids fold

A

Depending on the reactions between the amino acids

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

What is an es

A

Enzyme substrate

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

Brief description of how enzymes work

A
  • substrate binds to an active site
  • ES complex forms
  • the two things bind and this is the reaction
  • enzyme changes the shape of the substrate
  • substrate no longer fits in active site
  • product is released
  • enzymes is not changed or used up
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

How do enzymes speed up reactions

A

Lowers activation energy and vcan speed up by up to 10^6 x

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Factors effecting enzymes activity

A

Temperature, PH and concentration (of substrates and enzymes)

27
Q

Example equation of enzymes catalysing

A

Hydrogen peroxide –> water + oxygen

H2O2 –> H2O + O2

28
Q

What pH is most effective on an enzyme

A

7- neutral which is found in our bodies where enzymes are used

29
Q

What parts break down food

A

Mouth stomach and duodenum

30
Q

Where are enzymes produced

A

Gut wall and pancreas

31
Q

Where is digested food absorbed

A

The ileum

32
Q

Where is water absorbed and faeces stored

A

Duodenum

33
Q

Enzyme in salvia

A

Amylase

34
Q

Class of enzyme which digest carbohydrates

A

Carbohydrates

35
Q

Class of enzyme which digests protein

A

Protease

36
Q

Class of enzyme which breaks down lipids

A

Lipase

37
Q

Main substances in waste material

A

Cellulose (fibre), water and bacteria

38
Q

What does colon do

A

Absorbs remaining water leaving in faeces

39
Q

Why use enzymes in industry

A

Cheaper
Easier
Natural
Reusable

40
Q

Disadvantage of enzymes in industry

A

Expensive to produce

Can denature if overheated

41
Q

Mouth enzyme conversion

A

Starch to maltose

42
Q

Perstalsis

A

Wave like muscle contractions that move food through the digestive tract

43
Q

Stomach enzyme conversion

A

Protein to amino acids/peptides

44
Q

Duodenum enzyme conversion

A

Starch to maltose to glucose
Protein to peptides to amino acids
Lipids to glycerol and fatty acids

45
Q

Clump of fat molecules

A

Globule or droplet

46
Q

Surface area adaptations in digestive system

A

Large SA from villi and microvilli

Increases rate of absorption

47
Q

Concentration gradient adaptations in digestive system

A

Blood veins inside of intestines blood flows where it is needed

48
Q

Diffusion distance adaptations in digestive system

A

Villi walls are 1 cell thick
Capillaries walls are 2 cells thick
Increase speed as short distance

49
Q

Where is bile made

A

Liver

51
Q

What does bile do in digestion

A

Bile emulsifies the large fat globules and turns into small droplets which increase SA:V so they can be digested faster

51
Q

Carbohydrates

A
  • Sugars and starches
  • Made of carbon, hydrogen and oxygen
  • Provide energy for cells
52
Q

Explain structure of villi

A
  • microvilli are 1mm long
  • coated in later of microvilli
  • villi has very large SA:V
  • capillaries run through and differ in concentration which creates a concentration gradient to encourage blood flow
  • walls of capillaries are 1 cell thick so diffusion is fast
  • villi have a folded structure which increases SA:V
53
Q

Examples of simple carbohydrate

A

Glucose and sucrose

54
Q

Examples of complex carbohydrates

A

Starch, glycogen, cellulose

55
Q

Test for starch

A

Reddish brown iodine solution turns blue/black with starch

56
Q

Test for sugar

A

Blue Benedict’s solution turns orange-red when heated with simple sugars like glucose

57
Q

How can you determine the energy content of food?

A

Burning it and using it to heat a measured sample of water- simple version of a calorimeter

58
Q

Proteins

A
  • Long chains of amino acids

- Contain carbon, hydrogen, oxygen, NITROGEN AND SULFUR

59
Q

Lipids

A
  • Made of fatty acids and glycerol
  • Contain a lot of energy
  • Made of hydrogen, carbon and oxygen
60
Q

Vitamin A role and source

A

Makes chemicals in retina, protects surface of eye and connective tissue
Fish oils, liver, butter, margarine, carrots

61
Q

Vitamin C role and source

A

Connects cells which line surfaces in the body

Fruits (especially citrus) and vegetables

62
Q

Vitamin D role and source

A

Helps bones absorb calcium and phosphorus

Sunlights, fish oils, cream, butter

63
Q

Calcium role and source

A

Makes bones and teeth

Dairy products, fish, bread, vegetables

64
Q

Iron role and source

A

Makes haemoglobin in red blood cells to carry oxygen

Red meat, dark leafy greens, liver, eggs

Biology (16 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions