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Biology > until 3, lesson 1-5 quiz > Flashcards

until 3, lesson 1-5 quiz Flashcards

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1
Q

what is the digestive system responisible for

A

breaking down complex materials into components that are utilized by the tissues of the body

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2
Q

what are the stages of digestion

A

ingestion
digestion
absorption
egestion

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3
Q

what is ingestion

A

taking in nutrients

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4
Q

what is digestion

A

breaking down of complex nutrients
- physical breakdown, mechanically breaking food down (via teeth, stomach)
- chemical breakdown, enzymes break down complex molecules into smaller components

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5
Q

what is absorption

A

transport of nutrients into the body tissue (via blood)

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6
Q

what are the two types of digestive systems

A
  • bag type
  • tube type
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7
Q

describe some properties of bag type digestive systems

A
  • 1 opening for ingestion and egestion
  • some digestion is intracellular, food is taken up by cells that line the bag by phagocytosis
  • some digestion happens in the bag, enzymes are secreted into the bag
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8
Q

what are some animals that have a bag type digestive system

A

jellyfish, hydra

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9
Q

describe some properties of tube type digestive systems

A
  • 2 openings, mouth (ingestion) and anus (egestion)
  • all digestion is extracellular
  • enzymes are secreted into a tube
  • nutrients are absorbed into the cell wall that line tube
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10
Q

what are some animals that have a bag type digestive system

A
  • humans
  • dogs
  • rats
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11
Q

what are nutrients

A

the raw materials needed for cell metabolism

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12
Q

what are major macromolecules

A
  • carbohydrates
  • lipids
  • proteins
  • nucleic acid
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13
Q

what are enzymes

A

protein molecules that increase the rate at which biochemical reactions proceed

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14
Q

what are some examples of carbohydrates

A

starches and sugar

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15
Q

what are the primary functions for carbohydrates

A

to provide an energy source for cells

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16
Q

what are the types of carbohydrates

A
  • monosaccharides
  • disaccharides
  • complex carbohydrates
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17
Q

what are monosaccharides, give examples

A
  • one sugar unit
  • glucose, fructose, and galactose
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18
Q

what do glucose do

A

it is a primary source of energy for cells

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19
Q

what are disaccharides

A

when two monosaccharides join together

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20
Q

what are some common disaccharides

A
  • lactose (milk sugar)
  • sucrose (table sugar, fruit)
  • multose (used to make beer)
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21
Q

what are polysaccharides

A

complex carbohydrates that are formed by joining many monosaccharides together

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22
Q

what are some examples of polysaccharides

A
  • starch
  • cellulose
  • glycogen
  • chitin
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23
Q

what is starch and what is it used for, give examples

A

plants make starch to store energy for future use, examples include potatoes and wheat

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24
Q

what is cellulose

A

found in plant cell walls. it cannot be digested by humans, this is fibre

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25
Q

what is glycogen

A

how animals store carbohydrates between meals

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26
Q

what is chitin

A

makes up to exoskeleton of crabs, lobsters and fungi cell walls

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27
Q

define amylase

A

chemical digestion that breaks down complex carbohydrates, creating simple sugars

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28
Q

define disaccharidase

A

chemical digestion that breaks down disaccharides, creating 2 monosaccharides

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29
Q

what are some functions of protein

A
  • used to repair cells
  • used to produce hair, skin, bone, muscle, blood
  • antibodies
  • hormones (like insulin)
  • enzymes
  • not used for energy
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30
Q

what determines the type of protein `

A

the amount of amino acids it has

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31
Q

what is a peptide bond

A

a bond between 2 amino acids

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32
Q

what is a dipeptide

A

joining 2 amino acids together

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33
Q

what is a polypeptide

A

more than 2 amino acids being joined together

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34
Q

what does pepsin do

A

breaks the bonds in a protein into amino acids

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35
Q

what are the 3 types of lipids

A
  • fats and oils
  • phospholipids
  • steroids
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36
Q

what are the functions of lipids

A
  • store energy
  • aiding in the absorption of water
  • insulation of the body
  • make up cell membranes
  • protect organs
  • used to make hormones
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37
Q

what is the most common types of lipid

A

triglyceride

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38
Q

what is a triglyceride

A

3 fatty acid chains + 1 glycerol

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39
Q

what is a diglyceride

A

2 fatty acid chains + 1 glycerol

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40
Q

what in a monoglyceride

A

1 fatty acid chain + 1 glycerol

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41
Q

what is a saturated fatty acid

A
  • no double bond in HC chain
  • found in animal fat
  • solid at room temperature
42
Q

what is unsaturated fatty acid

A
  • had a double bond in HC chain
  • found in plant oils
  • liquid at room temperature
43
Q

what is polyunsaturated

A

more than 1 double bond in the hydrocarbon chain

44
Q

define lipase

A

chemical breakdown that breaks fat into its components

45
Q

why do we eat

A
  • to create energy
  • to grow, build and repair tissue
46
Q

what are some factors that affect energy needs

A
  • age
  • sex
  • body size
  • physical activity
  • hereditary factors
47
Q

what is the oral cavity used for

A
  • the site of ingestion
  • site of mastication of food
  • increase surface area for enzymes
  • chemical break down of starch starts here
48
Q

what is mastication

A

chewing of food

49
Q

how many teeth do be have

A

32:
8 incisors
4 canine
8 premolars
12 molars

50
Q

where is the hard palate

A

contains bone at the top and front of the mouth, helps with chewing

51
Q

where is the soft palate

A

at the back of the mouth

52
Q

where is the uvula

A

at the back of the mouth, is involved in swallowing

53
Q

what is the tongue

A
  • a muscular organ
  • positions the food
54
Q

where are taste buds located

A

within papillae

55
Q

the presence of _______________ in the mouth trigger salivary glands to secrete saliva

A

food

56
Q

what are the 3 salivary glands

A
  • parotid glands
  • sublingual glands
  • submandibular glands
57
Q

where are the parotid glands located

A

cheek

58
Q

where are the sublingual glands located

A

under the tongue

59
Q

where are the submandibular glands located

A

in the jaw

60
Q

what percent of saliva is water

A

99.5%

61
Q

what percent of saliva is other solutes

A

0.5%

62
Q

what is the word equation for the digestion of carbohydrates

A

amylase
starch ————> simple carbohydrates (disaccharides and monosaccharides)

63
Q

what is the mucus membrane

A

line the mouth and secretes mucus

64
Q

what is mucus

A

makes food easier to swallow

65
Q

what is food called once it is chewed

A

a bolus

66
Q

is tongue pushing the food back to swallow voluntary or involuntary

A

voluntary

67
Q

is swallowing voluntary or involuntary

A

involuntary

68
Q

what is the pharynx

A

the common path between food and air

69
Q

what is the epiglottis

A

covers the trachea while swallowing, preventing things from going into the nasal cavity

70
Q

how long is the esophagus

A

30 cm, carries bolus through thorax (chest)

71
Q

what is peristalsis

A

the rhythmic movement that carries your bolus to your stomach

72
Q

how much can the stomach hold

A

1.5 L food + 0.5 L of stomach acid

73
Q

what is the first sphincter food enters

A

the cardiac sphincter

74
Q

what is the sphincter food leaves from

A

the pyloric sphincter

75
Q

once the bolus leaves the stomach what does it become

A

milky chyme

76
Q

what are the gastric juices in the stomach

A
  • mucus
  • hydrochloric acid
  • pepsinogen
77
Q

what does the mucus do in the stomach

A

coat the stomach protecting the stomach walls

78
Q

what does hydrochloric acid do in the stomach

A

kills harmful pathogens that may enter

79
Q

what does pepsin do in the stomach

A

create enzymes to digest protein

80
Q

what are the three parts of the small intestine3

A
  • duodenum
  • jejunum
  • ileum
81
Q

what are the 3 organs that add secretions into the small intestine

A
  • pancreas
  • liver
  • gall bladder
82
Q

where does majority of digestion happen

A

small intestines

83
Q

how narrow is the small intestine

A

2.5 cm

84
Q

how long is the small intestine

A

7 m

85
Q

do herbivores have shorter small intestines or longer

A

longer, carnivores have shorter

86
Q

what lines the interior of the small intestine

A

villi, and microvilli which increase surface area for absorption

87
Q

accessory organs are connected by what

A

ducts

88
Q

what hormones does the pancreas secrete

A
  • insulin, decrease blood sugar levels
  • glycogen, increase blood sugar levels
89
Q

what do bicarbonate ions do

A

neutralize acid, makes chyme more basic before entering the small intestine

90
Q

what is pancreatic amylase

A

enzyme that breaks down disaccharides and ploysaccharides

91
Q

what do trypsin and erepsin do

A

break down polypeptides

92
Q

lipase

A

starts to break down lipids

93
Q

what does the gall bladder store

A

bile

94
Q

what is the word equation of digesting lipids

A

bile lipase
fat ——> smaller fat droplets ———> glycerol

95
Q

what does the liver produce

A
  • bile
  • filters alcohol
96
Q

what are 2 liver diseases

A
  • hepatitis
  • jaundice
97
Q

what is the inside of your intestines called

A

lumen

98
Q

what is the cecum

A

the opening to the large intestines

99
Q

what are the parts of the large intestine

A
  • cecum
  • ascending colon
  • transverse colon
  • descending colon
  • sigmoid colon
  • rectum
  • anus
100
Q

what is the large intestine used for

A

absorbing water and minerals

Biology (9 decks)

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