Topic 3: Animal nutrients and transport Flashcards
im dropping this subject, teeth and heart stuff to be included
State the 7 principal dietary sources and describe
the importance of
(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
State the causes of scurvy and rickets
vitamin c deficiency, vitamin d deficiency
State where, in the digestive system, amylase,
protease and lipase are secreted and where they
act (where pepsin, trypsin, and bile are secreted.)
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
Identify in diagrams and images the main organs
of the digestive system
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
carbohydrates, examples and importance.
- starch
- bread, potatoes, pasta, and rice.
- usually the primary nutrient for producing energy using respiration.
Describe what is meant by a balanced diet
a balanced diet has the correct amounts of each group of nutrients. we need a balanced diet to stay healthy.
fats and oils, examples and importance
- 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
Protein, source and importance.
- meat, fish, milk, eggs, and beans
- needed for:
1. growth (getting bigger by growing new cells)
2. repair (replacing damaged or worn out cells)
vitamin C , sources and functions
- citrus fruits, kiwi, capsicum
- used for
1. creating connective tissue, blood vessels, bones and cartilage.
2. required for wound healing
vitamin D , sources and functions
- 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
minerals sources and functions
CALCIUM
SOURCES: MILK CHEESE FISH W BONES
FUNCTIN: NEEDED FOR MAINTAING HEALTHY STRONG BONES
mouth and salivary glands function
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
Oesophagus function
Bolus is pushed down to the oesophagus by the rings of muscles, this contraction is called PERISTALSIS.
Stomach function
Muscles churn the food, enzymes are added, hydrochloric acid is added.
Small intestine function
absorbs nutrients. it is made from microscopic villi that help to increase surface area so more nutrients can be absorbed more quickly.
Diffusion in the body: villi, microvilli, capillaries function
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
Ileum and duodenum function
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
Large intestine function
absorb water back into body
rectum
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.
liver and gall bladder
liver produces bile which helps to digest lipids(fats). the gall bladder stores the bile units its released to the small intestine
pancreas
produces enzymes involved in digestion
physical/mechanical digestion definition
breaking down large bits of food into smaller bits without any chemical charge to the molecules (to maximise surface area)
chemical digestion definition
breaking down large molecules into smaller soluble ones using enzymes
ingestion
eating food
digestion
breakdown of food
absorption
movement of nutrients from the intestines into the blood
egestion
passing of faeces/undigested food
bile
bile helps to emulsify fats, increasing the surface area for faster chemical digestion by enzymes
cells on surface
cells on the surface are always epithelium or epithelial.
carbohydrase - enzymes capable of wtv to simple sugars
amylase produced by salivary glands, also produced in pancreas and secreted into the duodenum. digests starch to maltose, which is digested by maltase.
enzymes
carbohydrase - carbohydrates
lipase - lipids and fats
protease - protein
