Topic 3: Animal nutrients and transport

Question 1

State the 7 principal dietary sources and describe
the importance of

Answer 1

(a) carbohydrates
(b) fats and oils
(c) proteins
(d) vitamins, limited to C and D
(e) mineral ions, limited to calcium and iron
(f) fibre (roughage)
(g) water

Question 2

State the causes of scurvy and rickets

Answer 2

vitamin c deficiency, vitamin d deficiency

Question 3

State where, in the digestive system, amylase,
protease and lipase are secreted and where they
act (where pepsin, trypsin, and bile are secreted.)

Answer 3

Amylase - salivary glands and pancreas
Maltase - intestine

pepsin - stomach

protease - pancreas
trypsin - pancreas

liplase - pancreas secreted into the duodenum, digests lipids in glycerol and fatty acids

bile - gall bladder

Question 4

Identify in diagrams and images the main organs
of the digestive system

Answer 4

alimentary canal: mouth, oesophagus,
stomach, small intestine (duodenum and
ileum) and large intestine (colon, rectum,
anus)
(b) associated organs: salivary glands, pancreas,
liver and gall bladder

Question 5

carbohydrates, examples and importance.

Answer 5

• starch
• bread, potatoes, pasta, and rice.
• usually the primary nutrient for producing energy using respiration.

Question 6

Describe what is meant by a balanced diet

Answer 6

a balanced diet has the correct amounts of each group of nutrients. we need a balanced diet to stay healthy.

Question 7

fats and oils, examples and importance

Answer 7

• butter, margarine oils, cheese
• fats/lipids are needed to:
  1. make cell membranes of cells
  2. store energy
  3. produce fat tissue to stay warm

Question 8

Protein, source and importance.

Answer 8

• meat, fish, milk, eggs, and beans
• needed for:
  1. growth (getting bigger by growing new cells)
  2. repair (replacing damaged or worn out cells)

Question 9

vitamin C , sources and functions

Answer 9

• citrus fruits, kiwi, capsicum
• used for
  1. creating connective tissue, blood vessels, bones and cartilage.
  2. required for wound healing

Question 10

vitamin D , sources and functions

Answer 10

• fatty fish, egg yolks, mushrooms but the main source is sunlight.

needed to:
1. helps to absorb calcium from your diet
2. maintain healthy strong bones

Question 11

minerals sources and functions

Answer 11

CALCIUM
SOURCES: MILK CHEESE FISH W BONES
FUNCTIN: NEEDED FOR MAINTAING HEALTHY STRONG BONES

Question 12

mouth and salivary glands function

Answer 12

the teeth grind the food into small pieces. salivary glands release saliva. The saliva contains AMYLASE enzyme which breaks down starch into maltose. another enzyme, MALTASE (from INTESTINE), breaks down maltose to glucose

Question 13

Oesophagus function

Answer 13

Bolus is pushed down to the oesophagus by the rings of muscles, this contraction is called PERISTALSIS.

Question 14

Stomach function

Answer 14

Muscles churn the food, enzymes are added, hydrochloric acid is added.

Question 15

Small intestine function

Answer 15

absorbs nutrients. it is made from microscopic villi that help to increase surface area so more nutrients can be absorbed more quickly.

Question 16

Diffusion in the body: villi, microvilli, capillaries function

Answer 16

Villi increase surface area, higher surface area = faster rate of diffusion.
Microvilli further increase surface area.
Capillaries reduce diffusion distance = faster rate of diffusion. (capillaries transport water, amino acids, sugars etc.

Blood flowing maintains the concentration gradient.
Larger concentration gradient = faster diffusion

Question 17

Ileum and duodenum function

Answer 17

food out of the stomach enters the duodenum where bile and digestive enzymes are added to further digest the food
food will then pass into the ileum where the majority of the nutrients are absorbed

Question 18

Large intestine function

Answer 18

absorb water back into body

Question 19

rectum

Answer 19

the anus is the opening at the end of the digestion system. faeces, the waste of food, is stored in the rectum ready to be released.

Question 20

liver and gall bladder

Answer 20

liver produces bile which helps to digest lipids(fats). the gall bladder stores the bile units its released to the small intestine

Question 21

pancreas

Answer 21

produces enzymes involved in digestion

Question 22

physical/mechanical digestion definition

Answer 22

breaking down large bits of food into smaller bits without any chemical charge to the molecules (to maximise surface area)

Question 23

chemical digestion definition

Answer 23

breaking down large molecules into smaller soluble ones using enzymes

Question 24

ingestion

Answer 24

eating food

Question 25

digestion

Answer 25

breakdown of food

Question 26

absorption

Answer 26

movement of nutrients from the intestines into the blood

Question 27

egestion

Answer 27

passing of faeces/undigested food

Question 28

bile

Answer 28

bile helps to emulsify fats, increasing the surface area for faster chemical digestion by enzymes

Question 29

cells on surface

Answer 29

cells on the surface are always epithelium or epithelial.

Question 30

carbohydrase - enzymes capable of wtv to simple sugars

Answer 30

amylase produced by salivary glands, also produced in pancreas and secreted into the duodenum. digests starch to maltose, which is digested by maltase.

Question 31

enzymes

Answer 31

carbohydrase - carbohydrates
lipase - lipids and fats
protease - protein