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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
Q

What are saturated fats

What state is it at at room temperature

A

Solid at room temperature, animal fats

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25
Q

What are unsaturated fats

What state is it at at room temperature

A

Liquid at room temperature

Example: plant oils and fish oils

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26
Q

Talk about the bonds of waxes and the solubility of waxes

What do waxes do

A

Waxes are stable and insoluble in water

Act as a waterproof coating for plant leaves, bird feathers, and fur

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27
Q

Explain the structure of phospholipids

A

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

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28
Q

What are steroids made from what are they used for?

A

Made from cholesterol, used to make steroid hormones

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29
Q

How many types of cholesterol are there? what are they

A

Two types: LDL and HDL

Too much LDL-cholesterol leads to blockages in the arteries

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30
Q

What are proteins used for
Where are they produced
What are the building blocks of proteins

A

Used as a last source of energy
Produced in the ribosome
Building blocks are amino acids (20 different kinds)

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31
Q

What are the functions of proteins

A

Structural, receptors, carrier proteins, channel proteins

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32
Q

How many essential amino acids are there that the body can’t make?
How do we get these?

A

Eight

Must be obtained from food

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33
Q

What determines protein type
How are amino acids joined
What are chains of amino acids called

A

The order of amino acids
Join together by peptide bonds
Polypeptides

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34
Q

What do polypeptide chains fold into

A

Alpha helixes, beta-pleated sheets, tertiary structures, quaternary structures

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35
Q

What is protein denaturation
What are some causes of protein denaturation
What happens during protein denaturation

A

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

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36
Q

What is coagulation

A

Permanent change in protein shape

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37
Q

What are enzymes
What do they do
What happens to them during a reaction

A

Globular proteins, Biological catalyst
Speed up chemical reactions without altering the products formed in the reaction
Remain unchanged reaction and can be reused

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38
Q

What suffix is applied to enzymes
What about the temperature and pH of enzymes
Are enzymes very general and work with everything?

A

“ase”
Have optimal temperature and pH
Highly specific, each has an active site that provides a match for a substrate

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39
Q

Why are enzymes important

A

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

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40
Q

How do enzymes work

A

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

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41
Q

What is the induced fit model

A

When cofactors or coenzymes help enzymes to find the substrate

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42
Q

What are cofactors

What are coenzymes

A

Inorganic ions such as iron, zinc, and potassium

Organic molecules that are synthesized from vitamins

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43
Q

What factors affect enzyme reaction

A

PH, substrate concentration, temperature, competitive inhibitors

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44
Q

How does pH affect enzyme reactions

A

Most enzymes work at an optimal pH

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45
Q

How does substrate concentration affect enzyme reactions

A

The greater the substrate number, the greater enzyme activity…to a point

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46
Q

How does temperature affect enzyme reactions

A

If temperature is increased, enzyme activity is increased… Then it drops because of denaturation

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47
Q

How do competitive inhibitors affect enzyme reactions

A

Have shapes similar to the substrate and competes for active site
Joins to the active site and inhibits the substrate from binding

48
Q

When does feedback inhibition occur

What type of regulation is this

A

When the products from chemical reactions interferes with one of the enzymes
Enzyme regulation

49
Q

When does allosteric regulation occurr

What happens during allosteric regulation

A

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
Q

What is homeostasis

A

Body systems adjusting in maintaining a constant internal environment despite external environment

51
Q

What is a stimulant

A

Increases action on the central nervous system

52
Q

What is a depressant

A

Decrease action of the central nervous system

53
Q

The digestive tract/gastrointestinal tract/alimentary canal is an open ended muscular 26.5–9 m long and adults

A

Okay

54
Q

What are the functions of the gastrointestinal tract

A

Ingestion
Digestion
Absorption
Egestion

55
Q

What is ingestion

A

Taking in food

56
Q

What is digestion

A

Breaking down complex organic molecules

57
Q

What is absorption

A

Move nutrients from the small intestine into the bloodstream

58
Q

What is egestion

A

Removal of waste

59
Q

What are the two types of digestion

Describe each type

A

Physical: the mechanical process of breaking down food into smaller pieces
Chemical: using enzyme to break down food

60
Q

What parts of the body are used during ingestion

A

The mouth, esophagus, the cardiac center, the stomach

61
Q

How does physical digestion occur? What does this do

What is food chewed into

A

Physical digestion occurs by the grinding of teeth… It increases the surface area
Food is chewed into bolus (ball)

62
Q

What do the salivary glands secrete

A

Mucin and saliva

63
Q

What does mucin do

A

Mucin binds food together

64
Q

What does saliva do

A

Activate taste buds, lubricate passage of food, dissolve food particles, contains amylase which breaks down amylose (starch) into maltose

65
Q

What is the esophagus

What does it do

A

Straight muscular tube that connects mouth to stomach

Lined and secretes mucus

66
Q

How does food move through the esophagus

A

Food moves rapidly to the stomach by peristalsis

67
Q

What is peristalsis

A

A chain reaction of involuntary smooth muscle contractions

68
Q

What is the Cardiac sphincter

Where is it located

A

It is a valve that prevent stomach acid and enzymes from entering the esophagus
Located between the esophagus and stomach

69
Q

Describe the stomach
How much food can it store
How does it continue physical digestion
What other type of digestion does it begin

A

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
Q

What is the pH of a stomach

A

One – three

71
Q

What does the stomach secrete

A

The stomach contains millions of cells that line and secrete gastric juices

72
Q

What are some gastric juices

A

HCl
Enzymes
Mucus

73
Q

How is HCL made

What does it do

A

Made by parietal cells
Kills bacteria
Activates Pepsinogen… An enzyme that breaks down protein

74
Q

How are enzymes made

What do they do

A

Made by peptic cells

Pepsinogan (inactive form) is converted to pepsin (active form) by HCl and breaks down proteins

75
Q

How is mucus made

What does it do

A

Made by mucous cells

Protects the stomach from HCl

76
Q

What is the pyloric sphincter

A

The valve that separates the stomach from the small intestine

77
Q

What is the small intestine

What is chyme? How is it moved

A

The small intestine is a major site for digestion and absorption
Chyme, from the stomach, is moved by peristalsis

78
Q

How many sections make up the small intestine? What are they

A

Duodenum (first section… Digestion)
Jejunum (Second section… Absorption)
Ileum (Third section… Absorption)

79
Q

Where does most digestion occur

A

The duodenum

80
Q

How do enzymes and secretions enter the duodenum

A

The gal bladder, the pancreas, and intestinal walls

81
Q

What are the jujenum and ileum used for?

What does villi do?

A

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
Q

What is each villus supplied with

A

A capillary network and lacteals

83
Q

What does the capillary network do

What do lacteals do

A

The capillary network transports monosaccharides and amino acids
Lacteals transports fat

84
Q

Where is the site of egestion and water absorption

A

The large intestine (Colon)

85
Q

What does the large intestine contain

What is at the beginning of the large intestine

A

contains E. coli bacteria, indigestible wastes, and mucus

At the beginning is the appendix (vestigal structure)

86
Q

Where does the rectum end

How is a limitation controlled

A

The rectum ends at the anus

Elimination is controlled by the anal sphincter

87
Q

What are some accessory organs where no food enters

A

The liver and pancreas

88
Q

Describe the liver

A

Largest glandular organ in the body
Contains four lobes
Produces and secretes bile

89
Q

How is bile produced, what does it contain, where is it stored, how is it’s release triggered, what does it do to fat

A 
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
Q

What happens when fats enter the small intestine

A

CCK is released

91
Q

How do bile salts enter the small intestine

A

CCK triggers the gal bladder to release bile salts into the small intestine

92
Q

Describe the pancreas

A

Large elongated gland
Secretes digestive enzymes
Releases sodium bicarbonate

93
Q

What happens when chyme enters the duodenum

A

Its acidity causes prosecretin to be converted to secretin

94
Q

What does secretin do

What does sodium bicarbonate do

A

Targets the pancreas and signals the release of sodium bicarbonate
Changes the pH from 2 to 9

95
Q

What happens in carbohydrate digestion

A

Disaccharides and polysaccharides are broken down into simple sugars

96
Q

How are disaccharides and polysaccharides broken down into simple sugars

A

They are broken down by enzymes

97
Q

What structures release enzymes for Carbohydrate digestion

A

Mouth, small intestine, pancreas

98
Q

How are the simple sugars then absorbed

A

Simple sugars Are then absorbed through the capillaries in the microvilli

99
Q

What is the only carbohydrate that we can’t digest

A

Cellulose

100
Q

Where does lipid digestion occur

What happens during lipid digestion

A

The duodenum

Fats are emulsified by bile, chemically broken down by lipase, absorbed into the lacteals

101
Q

What happens in protein digestion

A

Enzymes break down proteins into amino acids, occurs in the stomach and the duodenum

102
Q

What structures release enzymes for protein digestion

A

Stomach, small intestine, pancreas

103
Q

What happens to amino acids in the bloodstream

A

Amino acids are absorbed in the bloodstream through capillaries in the microvilli

104
Q

Most enzymes are secreted in their active form. There are two that are not, what are they?

A

Trypsinogen

Pepsinogen

105
Q

What are some disorders

A

Mumps, heartburn, ulcers, diarrhea, gal stones, cirrhosis

106
Q

Describe mumps

A

Can infect many parts of the body, especially the library glands

107
Q

Describe heartburn

A

Occurs if the cardiac sphincter does not close properly

Stomach acid enters the esophagus

108
Q

Explain gastric ulcer

A

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
Q

Describe peptic ulcer

A

Caused by HCL burning the lining in the small intestine or the stomach

110
Q

Explain diarrhea

A

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
Q

Describe Gallstones

A

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
Q

Describe cirrhosis

A

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
Q

Gastric juices are secreted in response to what stimuli?

A

Sight, smell, taste, swallowing

114
Q

What is gastrin? What does it do? When is it released

A

A hormone
Stimulates the release of HCl
Released when there is partially digested proteins in your stomach

115
Q

What is enterogastrone
What does it do
When is it released

A

Hormone that slows peristalsis and is released when there are fats in the small intestine

116
Q

What does an ultrasound do

A

Uses soundwaves to create an image

117
Q

Why is it important to increase the surface area of the small intestine

A

So you can absorb more nutrients

Biology 20 (8 decks)

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