Unit 3 Lab 7 Flashcards

1
Q

what are some things put in the tubes during the enzyme spit experiment?

A

saliva, starch, HCL, juice, and cold and warm temperatures, and iodine

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2
Q

what does iodine do in the enzyme spit experiment

A

it will turn the tube clear if most digested and purple if less digested

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3
Q

what is mechanical digestion

A

mechanically breaking food into smaller pieces

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4
Q

what are some examples of mechanical digestion

A

-mastication, peristalsis, segmentations

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5
Q

what does mastication

A

the mouth

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6
Q

where does peristalsis occur

A

esophagus/stomach

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7
Q

where do segmentations occur

A

small intestine

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8
Q

what happens in peristalsis

A

contractions and relaxations of muscular to move food onward; churn and mix food

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9
Q

what happens in segmentation

A

smooth muscle contractions that create back and forth movements to mix chyme with digestive enzymes

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10
Q

what is chemical digestion

A

enzymatic breakdown of large molecules into smaller ones

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11
Q

what is the difference between catabolism and anabolism

A

anabolism builds things catabolism breaks things down

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12
Q

what do amylases do

A

digest polysaccharides (carbohydrates)

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13
Q

what do lipase do

A

break down lipids (fats)

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14
Q

what do proteases/peptidases do

A

breakdown proteins

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15
Q

what is the difference between contraction and relaxation movements in segmentation and peristalsis

A

in peristalsis adjacent segments of the alimentary canal organs relax and contract but in segmentation nonadjacent segments of the alimentary canal organs contract and relax

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16
Q

what are enzymes

A

protein molecules that act as biological catalysts

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17
Q

what do enzymes do

A
  • act on substrates to produce products
  • speed up the rate of chemical reactions
  • work better when there is a greater surface area
  • have optimal environmental conditions like temp and pH
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18
Q

how could having a fever affect enzyme activity

A

it can denature them

19
Q

describe lipids

A

non polar and hydrophobic so they don’t dissolve readily in GI tract

20
Q

what do soaps do?

A

separate lipids, but do not chemically break them down

21
Q

what does bile do

A

separates lipids to increase the surface area for lipase to act

22
Q

is bile and enzyme

23
Q

how must the diet change when the gallbladder is removed

A

low fat diet

24
Q

in the cracker experiment how does the taste change after its been sitting in your mouth

A

it becomes sweeter

25
what is gustation
taste
26
what happens in the experiment with the role of saliva in gustation
you can't taste the sugar you put on your dry tongue unless moistened with salvia. the receptors in your tongue can only sense taste when moistened with saliva
27
where are taste buds located
tongue, soft palate, pharynx, larynx
28
what do taste buds contain
gustatory cells, gustatory hairs, and supporting cells
29
what do gustatory cells synapse with
sensory neurons of cranial nerves VII, IX, X (facial, glossopharyngeal, vagus)
30
what do gustatory hairs contain
gustatory receptors
31
what do gustatory hairs project through
taste pore
32
what are papillae
elevations on tongue where taste buds are found
33
what do papillae do
increase surface area and have a "rough" texture
34
what are the 4 types of papillae
vallate, fungiform, foliate, filiform
35
describe vallate papillae
- largest | - form inverted V at posterior tongue
36
describe fungiform papillae
- mushroom shaped | - scattered over surface of tongue
37
describe foliate papillae
- present mostly in children | - lateral margins of tongue
38
describe filiform papillae
- contain no taste buds - cover surface of tongue - have tactile receptors so they can "feel" texture
39
what are the 5 primary taste sensations
sweet, bitter, salty, sour, umami
40
what is umami
savory or meaty
41
where is sweet and salty found on the tongue
tip of tongue
42
where is bitter found on tongue
back of tongue
43
where is sour found on tongue
sides of tongue
44
what is basal metabolic rate
- resting energy expenditure | - energy your body needs to sustain vital function under resting conditions