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Biology 20 > Unit D - Digestive system > Flashcards

Unit D - Digestive system Flashcards

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0
Q

How many types of tissue are there? What are they

A 
Four types of tissues
Epithelial
Connective
Muscle
Nerve
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1
Q

What are tissues

A

Groups of cells that work together to carry out a similar function

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2
Q

What does epithelial tissue do

A

Protects organs, lines body cavities and covers the surface of the body

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3
Q

What does connective tissue do

A

Provide support and holds various parts of the body together

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4
Q

What does muscle tissue do

A

Contain special contractile proteins

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5
Q

What does nerve tissue do

A

Conducts electrical impulses and communicates with the internal and external environment

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6
Q

What are organs

What are organ systems

A

Groups of tissues that work together

Organ systems are organs working together

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7
Q

What are some examples of organ systems

A

Respiratory system, excretory system, circulatory system, lymphatic system

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8
Q

What are vitamins? How many essential vitamins are there? What about the solubility of vitamins?

A

Organic molecules needed in small amounts. 13 essential vitamins. Water-soluble or fat-soluble(Act as coenzymes and antioxidants)

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9
Q

What are minerals

What are they used in

A

Inorganic molecules needed in small amounts

Bone and tooth formation, as enzyme cofactors, and acid-base balance

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10
Q

What do nutrient deficiency disorders do? Give some examples

A

Cause a person to have extreme shortages of vital nutrients, vitamins and minerals
Example: anorexia, bulimia

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11
Q

What are nutrients needed for

A

Fighting infections and cell growth, reproduction, repair

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12
Q

What are the three essential building blocks (nutrients)

A

Carbohydrates, lipids, proteins

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13
Q

What is the function of carbohydrates

Where are carbohydrates found

A

Function: energy, storage, structure

Found in bread, corn, rice, potatoes, fruits

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14
Q

Explain the chemistry of carbohydrates
What suffix is used for sugars?
How are Carbohydrates classified

A

CHO in 1:2:1 ratio (C6H12O6)
“ose”
Classified by the number of carbons they have

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15
Q

What happens when sugars are dissolved in water

A

They form ring structures

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16
Q

What are monosaccharides?

Give an example

A

Simplest sugars, contain a single sugar unit, all are isomers of C6H12O6
Example: fructose, galactose

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17
Q

What are disaccharides?
How are they formed
What other molecule is formed during the formation of a disaccharide?

A

Two monosaccharides
Formed by a dehydration synthesis (dehydrolysis)
A water molecule is formed when two monosaccharides join to form a disaccharide

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18
Q

What is a polysaccharide

How many types are there? What are the types

A

Union of many monosaccharides, easy to build and easily broken down
2 types, storage and structural

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19
Q

Starch and glycogen are both examples of the storage type of polysaccharides
Explain What types of cells these are used in, And any other information

A

Starch is used as a plant storage compound. It can be unbranched amylose) or branched (amylopectin)
Glucose is used as an animal storage compound, it is stored in muscles and deliver

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20
Q

Cellulose is an example of the structural type of polysaccharides
What does cellulose do

A

Component of plant cell walls

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21
Q

What are lipids/fats?
What are they composed of
What do they do

A

Nonpolar compounds that are insoluble in water
Composed of glycerol and three fatty acids
Store double the energy of carbohydrates

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22
Q

What are lipid/fats needed by the body for

A

Phospholipid bilayer in cell membranes
Cushions organs
Carriers of vitamin A, D, E, & K
Making hormones

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23
Q

What are triglycerides
Are the bonds stable or unstable
How many types are there, What are they

A

Another name for lipid/fats
Stable bonds, therefore are hard to break down
Two types: Unsaturated and saturated

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24
What are saturated fats | What state is it at at room temperature
Solid at room temperature, animal fats
25
What are unsaturated fats | What state is it at at room temperature
Liquid at room temperature | Example: plant oils and fish oils
26
Talk about the bonds of waxes and the solubility of waxes | What do waxes do
Waxes are stable and insoluble in water | Act as a waterproof coating for plant leaves, bird feathers, and fur
27
Explain the structure of phospholipids
Have a phosphate group bonded to the glycerol backbone | Have a polar end which is soluble in water and a nonpolar end which is insoluble
28
What are steroids made from what are they used for?
Made from cholesterol, used to make steroid hormones
29
How many types of cholesterol are there? what are they
Two types: LDL and HDL | Too much LDL-cholesterol leads to blockages in the arteries
30
What are proteins used for Where are they produced What are the building blocks of proteins
Used as a last source of energy Produced in the ribosome Building blocks are amino acids (20 different kinds)
31
What are the functions of proteins
Structural, receptors, carrier proteins, channel proteins
32
How many essential amino acids are there that the body can't make? How do we get these?
Eight | Must be obtained from food
33
What determines protein type How are amino acids joined What are chains of amino acids called
The order of amino acids Join together by peptide bonds Polypeptides
34
What do polypeptide chains fold into
Alpha helixes, beta-pleated sheets, tertiary structures, quaternary structures
35
What is protein denaturation What are some causes of protein denaturation What happens during protein denaturation
The alteration of a proteins shape Exposure to heat, radiation, change in pH The protein will uncoil It will revert back after the physical or chemical factor is removed
36
What is coagulation
Permanent change in protein shape
37
What are enzymes What do they do What happens to them during a reaction
Globular proteins, Biological catalyst Speed up chemical reactions without altering the products formed in the reaction Remain unchanged reaction and can be reused
38
What suffix is applied to enzymes What about the temperature and pH of enzymes Are enzymes very general and work with everything?
"ase" Have optimal temperature and pH Highly specific, each has an active site that provides a match for a substrate
39
Why are enzymes important
The lower activation energy for reactions (The energy needed to initiate the reaction) They bring substrate molecules (the reactants) together They enable reactions to occur at lower temperatures
40
How do enzymes work
Substrate molecules bind to the active site, forming an enzyme substrate complex Bonds are broken and new ones are formed The product is released from the enzyme
41
What is the induced fit model
When cofactors or coenzymes help enzymes to find the substrate
42
What are cofactors | What are coenzymes
Inorganic ions such as iron, zinc, and potassium | Organic molecules that are synthesized from vitamins
43
What factors affect enzyme reaction
PH, substrate concentration, temperature, competitive inhibitors
44
How does pH affect enzyme reactions
Most enzymes work at an optimal pH
45
How does substrate concentration affect enzyme reactions
The greater the substrate number, the greater enzyme activity...to a point
46
How does temperature affect enzyme reactions
If temperature is increased, enzyme activity is increased… Then it drops because of denaturation
47
How do competitive inhibitors affect enzyme reactions
Have shapes similar to the substrate and competes for active site Joins to the active site and inhibits the substrate from binding
48
When does feedback inhibition occur | What type of regulation is this
When the products from chemical reactions interferes with one of the enzymes Enzyme regulation
49
When does allosteric regulation occurr | What happens during allosteric regulation
When a proteins function at one site is affected by the binding of a regulatory molecule to a separate site The entire complex oscillates between the active and inactive form of the enzyme
50
What is homeostasis
Body systems adjusting in maintaining a constant internal environment despite external environment
51
What is a stimulant
Increases action on the central nervous system
52
What is a depressant
Decrease action of the central nervous system
53
The digestive tract/gastrointestinal tract/alimentary canal is an open ended muscular 26.5–9 m long and adults
Okay
54
What are the functions of the gastrointestinal tract
Ingestion Digestion Absorption Egestion
55
What is ingestion
Taking in food
56
What is digestion
Breaking down complex organic molecules
57
What is absorption
Move nutrients from the small intestine into the bloodstream
58
What is egestion
Removal of waste
59
What are the two types of digestion | Describe each type
Physical: the mechanical process of breaking down food into smaller pieces Chemical: using enzyme to break down food
60
What parts of the body are used during ingestion
The mouth, esophagus, the cardiac center, the stomach
61
How does physical digestion occur? What does this do | What is food chewed into
Physical digestion occurs by the grinding of teeth… It increases the surface area Food is chewed into bolus (ball)
62
What do the salivary glands secrete
Mucin and saliva
63
What does mucin do
Mucin binds food together
64
What does saliva do
Activate taste buds, lubricate passage of food, dissolve food particles, contains amylase which breaks down amylose (starch) into maltose
65
What is the esophagus | What does it do
Straight muscular tube that connects mouth to stomach | Lined and secretes mucus
66
How does food move through the esophagus
Food moves rapidly to the stomach by peristalsis
67
What is peristalsis
A chain reaction of involuntary smooth muscle contractions
68
What is the Cardiac sphincter | Where is it located
It is a valve that prevent stomach acid and enzymes from entering the esophagus Located between the esophagus and stomach
69
Describe the stomach How much food can it store How does it continue physical digestion What other type of digestion does it begin
Highly elastic, muscular, J shaped sack Can store about 1.5 L of food Continues physical digestion by churning Begins the chemical digestion of proteins
70
What is the pH of a stomach
One – three
71
What does the stomach secrete
The stomach contains millions of cells that line and secrete gastric juices
72
What are some gastric juices
HCl Enzymes Mucus
73
How is HCL made | What does it do
Made by parietal cells Kills bacteria Activates Pepsinogen... An enzyme that breaks down protein
74
How are enzymes made | What do they do
Made by peptic cells | Pepsinogan (inactive form) is converted to pepsin (active form) by HCl and breaks down proteins
75
How is mucus made | What does it do
Made by mucous cells | Protects the stomach from HCl
76
What is the pyloric sphincter
The valve that separates the stomach from the small intestine
77
What is the small intestine | What is chyme? How is it moved
The small intestine is a major site for digestion and absorption Chyme, from the stomach, is moved by peristalsis
78
How many sections make up the small intestine? What are they
Duodenum (first section… Digestion) Jejunum (Second section… Absorption) Ileum (Third section… Absorption)
79
Where does most digestion occur
The duodenum
80
How do enzymes and secretions enter the duodenum
The gal bladder, the pancreas, and intestinal walls
81
What are the jujenum and ileum used for? | What does villi do?
Absorption of nutrients into the bloodstream and lymphatic system villi, that contain microvilli, line this part of the small intestine and raise the surface area
82
What is each villus supplied with
A capillary network and lacteals
83
What does the capillary network do | What do lacteals do
The capillary network transports monosaccharides and amino acids Lacteals transports fat
84
Where is the site of egestion and water absorption
The large intestine (Colon)
85
What does the large intestine contain | What is at the beginning of the large intestine
contains E. coli bacteria, indigestible wastes, and mucus | At the beginning is the appendix (vestigal structure)
86
Where does the rectum end | How is a limitation controlled
The rectum ends at the anus | Elimination is controlled by the anal sphincter
87
What are some accessory organs where no food enters
The liver and pancreas
88
Describe the liver
Largest glandular organ in the body Contains four lobes Produces and secretes bile
89
How is bile produced, what does it contain, where is it stored, how is it's release triggered, what does it do to fat
``` Produced by Liver Contains bile salts Stored in the gal bladder Release is triggered by CCK (hormone) Emulsifies fat in the small intestine (physical digestion) ```
90
What happens when fats enter the small intestine
CCK is released
91
How do bile salts enter the small intestine
CCK triggers the gal bladder to release bile salts into the small intestine
92
Describe the pancreas
Large elongated gland Secretes digestive enzymes Releases sodium bicarbonate
93
What happens when chyme enters the duodenum
Its acidity causes prosecretin to be converted to secretin
94
What does secretin do | What does sodium bicarbonate do
Targets the pancreas and signals the release of sodium bicarbonate Changes the pH from 2 to 9
95
What happens in carbohydrate digestion
Disaccharides and polysaccharides are broken down into simple sugars
96
How are disaccharides and polysaccharides broken down into simple sugars
They are broken down by enzymes
97
What structures release enzymes for Carbohydrate digestion
Mouth, small intestine, pancreas
98
How are the simple sugars then absorbed
Simple sugars Are then absorbed through the capillaries in the microvilli
99
What is the only carbohydrate that we can't digest
Cellulose
100
Where does lipid digestion occur | What happens during lipid digestion
The duodenum | Fats are emulsified by bile, chemically broken down by lipase, absorbed into the lacteals
101
What happens in protein digestion
Enzymes break down proteins into amino acids, occurs in the stomach and the duodenum
102
What structures release enzymes for protein digestion
Stomach, small intestine, pancreas
103
What happens to amino acids in the bloodstream
Amino acids are absorbed in the bloodstream through capillaries in the microvilli
104
Most enzymes are secreted in their active form. There are two that are not, what are they?
Trypsinogen | Pepsinogen
105
What are some disorders
Mumps, heartburn, ulcers, diarrhea, gal stones, cirrhosis
106
Describe mumps
Can infect many parts of the body, especially the library glands
107
Describe heartburn
Occurs if the cardiac sphincter does not close properly | Stomach acid enters the esophagus
108
Explain gastric ulcer
Occurs in the stomach only, usually results from an overgrowth of bacteria The bacteria damage/break down the mucous lining in the stomach exposing the stomach to HCl
109
Describe peptic ulcer
Caused by HCL burning the lining in the small intestine or the stomach
110
Explain diarrhea
Most often caused by bacteria Affect cells in the large intestine time The large intestine is not able to absorb water Runny stools and extreme risk of dehydration
111
Describe Gallstones
Cholesteryl acts as a binding agent for salt crystals in bile The crystals can precipitate and form gal stones, which block the bile duct The bile enters the bloodstream and causes jaundice; yellow skin
112
Describe cirrhosis
Alcohol is a poison that overtime can destroy liver and cells Damaged liver cells are replaced by fibrous connective tissue, which are not able to carry out normal liver functions
113
Gastric juices are secreted in response to what stimuli?
Sight, smell, taste, swallowing
114
What is gastrin? What does it do? When is it released
A hormone Stimulates the release of HCl Released when there is partially digested proteins in your stomach
115
What is enterogastrone What does it do When is it released
Hormone that slows peristalsis and is released when there are fats in the small intestine
116
What does an ultrasound do
Uses soundwaves to create an image
117
Why is it important to increase the surface area of the small intestine
So you can absorb more nutrients

Biology 20 (8 decks)

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