Topic 6 Human Physiology Flashcards
Outline the function of the mouth.
6.1
Voluntary control of eating and swallowing. Mechanical digestion of food by chewing and mixing with saliva, which contains lubricants and enzymes that start starch digestion
Skill: Production of an annotated diagram of the digestive system
Outline the function of the stomach.
6.1
Churning and mixing with secreted water and acid which kills foreign bacteria and other pathogens in food, plus initial stages of protein digestion.
Skill: Production of an annotated diagram of the digestive system
Outline the function of the small intestine.
6.1
Final stages of digestion of lipids, carbohydrates, proteins and nucleic acids, neutralizing stomach acid, plus absorption of nutrients
Skill: Production of an annotated diagram of the digestive system
Outline the function of the pancreas.
6.1
Secretion of lipase, amylase and protease
Skill: Production of an annotated diagram of the digestive system
Outline the function of the liver.
6.1
Secretion of surfactants in bile to break up lipid droplets
Skill: Production of an annotated diagram of the digestive system
Outline the function of the gall bladder.
6.1
Storage and regulated release of bile
Skill: Production of an annotated diagram of the digestive system
Outline the function of the large intestine.
6.1
Re-absorption of water, further digestion especially of carbohydrates by symbiotic bacteria, plus formation and storage of feces
Skill: Production of an annotated diagram of the digestive system
List the tissue layers in the small intestine.
6.1
- serosa: an outer coat
- muscle layers: longitudinal muscle and inside it circular muscle
- sub-mucosa: a tissue layer containing blood and lymph vessels
- mucosa: the lining of the small intestine, with the epithelium that absorbs nutrients on its inner surface.
Skill: Identifcation of tissue layers in transverse sections of the small intestine viewed with a microscope or in a micrograph.
Outline the process of food moving along the esophagus.
6.1
- Waves of muscle contraction, called peristalsis, pass along the intestine.
- Contraction of circular muscles behind the food constricts the gut to prevent it from being pushed back towards the mouth.
- Contraction of longitudinal muscle where the food is located moves it on along the gut.
Understanding: The contraction of circular and longitudinal muscle of the small intestine mixes the food with enzymes and moves it along the gut.
Outline the main function of peristalsis
6.1
- The main function of peristalsis in the intestine is churning of the semi-digested food to mix it with enzymes and thus speed up the process of digestion.
Understanding: The contraction of circular and longitudinal muscle of the small intestine mixes the food with enzymes and moves it along the gut.
Outline the enzymes that the pancreas secretes into the lumen of the small intestine.
6.1
Pancreatic juice contains enzymes that digest all the three main types of macromolecule found in ood:
* amylase to digest starch
* lipases to digest triglycerides, phospholipids
* proteases to digest proteins and peptides.
Understanding: The pancreas secretes enzymes into the lumen of the
small intestine.
Outline the hydrolysis reactions carried out by the enzymes secreted by pancreas into the lumen of the small intestine.
6.1
- starch is digested to maltose by amylase
-
triglycerides are digested to fatty acids and glycerol or fatty
acids and monoglycerides by lipase - phospholipids are digested to fatty acids, glycerol and phosphate by phospholipase
- proteins and polypeptides are digested to shorter peptides by protease.
Understanding: Enzymes digest most macromolecules in food into monomers in the small intestine
Outline the hydrolysis reactions carried out by the enzymes secreted by pancreas into the lumen of the small intestine.
6.1
- starch is digested to maltose by amylase
-
triglycerides are digested to fatty acids and glycerol or fatty
acids and monoglycerides by lipase - phospholipids are digested to fatty acids, glycerol and phosphate by phospholipase
- proteins and polypeptides are digested to shorter peptides by protease.
Understanding: Enzymes digest most macromolecules in food into monomers in the small intestine
Outline the features of villi.
6.1
Intestinal villi contain several key features which facilitate the absorption of digestive products:
* Microvilli – Ruffling of epithelial membrane further increases surface area
* Rich blood supply – Dense capillary network rapidly transports absorbed products
* Single layer epithelium – Minimises diffusion distance between lumen and blood
* Lacteals – Absorbs lipids from the intestine into the lymphatic system
Understanding: Villi increase the surface area of epithelium over which absorption is carried out
List and outline the substances absorbed by the villi.
6.1
Villus cells absorb these products of digestion of macromolecules in food:
* glucose, fructose, galactose and other monosaccharides
* any of the twenty amino acids used to make proteins
* fatty acids, monoglycerides and glycerol
* bases from digestion of nucleotides.
They also absorb substances required by the body and present in foods but not needing digestion:
* mineral ions such as calcium, potassium and sodium
* vitamins such as ascorbic acid (vitamin C).
Understanding: Villi absorb monomers formed by digestion as well as mineral ions and vitamins
Outline facilitated difusion as a method of membrane transport required to absorb different nutrients.
6.1
nutrients pass down the concentration gradient
through specific channel proteins in the membrane.
ex. hydrophilic nutrients such as fructose.
Understanding: Different methods of membrane transport are required to absorb different nutrients
Outline simple difusion as a method of membrane transport required to absorb different nutrients.
6.1
nutrients pass down the concentration gradient between phospholipids in the membrane.
ex. hydrophobic nutrients such as fatty acids and monoglycerides
Understanding: Different methods of membrane transport are required to absorb different nutrients
Outline active transport as a method of membrane transport required to absorb different nutrients.
6.1
nutrients are pumped through the membrane against
the concentration gradient by specific pump proteins.
ex. mineral ions such as sodium, calcium and iron.
Understanding: Different methods of membrane transport are required to absorb different nutrients
Outline endocytosis (pinocytosis) as a method of membrane transport required to absorb different nutrients.
6.1
small droplets of the fluid are passed through the membrane by means of vesicles.
ex. triglycerides and cholesterol in lipoprotein particles.
Understanding: Different methods of membrane transport are required to absorb different nutrients
Outline the sodium co-transporter protein to transport glucose.
6.1
- sodium co-transporter proteins move a molecule of glucose together with a sodium ion across the membrane together into the epithelium cells.
- The glucose can be moved against its concentration gradient because the sodium ion is moving down its concentration gradient.
- The sodium gradient is generated by active transport of sodium out of the epithelium cell by a pump protein.
Understanding: Different methods of membrane transport are required to absorb different nutrients
Outline the processes occuring in the small intestine that result in the digestion of starch.
6.1
- The digestion of starch is initiated by salivary amylase in the mouth and continued by pancreatic amylase in the intestines
- Amylase digests amylose into maltose subunits (disaccharide) and digests amylopectin into branched chains called dextrins
- Both maltose and dextrin are digested by enzymes (maltase) which are fixed to the epithelial lining of the small intestine
- The hydrolysis of maltose / dextrin results in the formation of glucose monomers
Application: Processes occurring in the small intestine that result in the digestion of starch and transport of the products of digestion to the liver
Outline the processes occuring in the small intestine that result in the digestion of starch.
6.1
- The digestion of starch is initiated by salivary amylase in the mouth and continued by pancreatic amylase in the intestines
- Amylase digests amylose into maltose subunits (disaccharide) and digests amylopectin into branched chains called dextrins
- Both maltose and dextrin are digested by enzymes (maltase) which are fixed to the epithelial lining of the small intestine
- The hydrolysis of maltose / dextrin results in the formation of glucose monomers
Application: Processes occurring in the small intestine that result in the digestion of starch and transport of the products of digestion to the liver
Outline howdigested glucose is absorbed and then transported to various body tissues.
6.1
- Glucose is co-transported with sodium ions into the epithelial cells (of the villus).
- Glucose moves by facilitated diffusion into the lumen of the villus.
- Glucose then diffuses a short distance into the adjacent capillaries where it dissolves into the blood plasma.
- Blood in the capillaries moves to to venules then to the hepatic portal vein which transports the glucose to the liver.
- The liver absorbs excess glucose which it converts to glycogen for storage.
Application: Processes occurring in the small intestine that result in the digestion of starch and transport of the products of digestion to the liver
Outline the results of a dialysis tubing experiment
6.1
Trial with starch and amylase
* Since amylase breaks down starch into monomers that can diffuse:
* Iodine test in the tube: dark yellow since some starch may not be fully digested
* Iodine test outside the tube: Yellow, no starch is present
* Benedict’s test: Should turn red/orange where maltose is present
**Trial with starch only: **
* Iodine test in the tube: Blue/black precipitate shows starch is present
* Iodine test outside the tube: Yellow, no starch is present
* Benedict’s test: Blue inside and outside the tube (no maltose present)
Application: Use of dialysis tubing to model absorption of digested food in
the intestine.