ywe\ Flashcards
1
Q
cell
A
the smallest unit that can live on its own and that makes up all living organisms and the tissues of the body
2
Q
tissue
A
A group or layer of cells that work together to perform a specific function.
3
Q
organ
A
A part of the body that performs a specific function
4
Q
organ systems
A
a biological system consisting of a group of organs that work together to perform one or more functions
5
Q
exanples of organ systems
A
skeletal, muscular, nervous, endocrine, cardiovascular, lymphatic, respiratory, digestive, urinary, and the reproductive system.
6
Q
speclized cell
A
cells designed to carry out a particular role in the body
7
Q
stem cell
A
cells with the potential to develop into many different types of cells in the body
8
Q
mitosis
A
the process by which a cell replicates its chromosomes and then segregates them, producing two identical nuclei in preparation for cell division
9
Q
cell membrane
A
separates the interior of the cell from the outside environment and regulates the transport of materials entering and exiting the cell
10
Q
cellular respiration
A
A chemical process in which oxygen is used to make energy from carbohydrates (sugars).
11
Q
cytoplasm
A
the gelatinous liquid that fills the inside of a cell and provides a platform upon which other organelles can operate within the cell
12
Q
cytoskeleton
A
structure that helps cells maintain their shape and internal organization, and it also provides mechanical support that enables cells to carry out essential functions like division and movement.
13
Q
cell nucleus
A
the membrane-enclosed organelle within a cell that contains the chromosomes and controls and regulates the activities of the cell (e.g., growth and metabolism) and carries the genes, structures that contain the hereditary information
14
Q
nuclear envelope
A
highly regulated membrane barrier that separates the nucleus from the cytoplasm in eukaryotic cells.
15
Q
mitochondria
A
membrane-bound cell organelles that generate most of the chemical energy needed to power the cell’s biochemical reactions
16
Q
Golgi body
A
a factory in which proteins received from the ER are further processed and sorted for transport to their eventual destinations: lysosomes, the plasma membrane, or secretion
17
Q
endoplasmic reticulum
A
a large, dynamic structure that serves many roles in the cell including calcium storage, protein synthesis and lipid metabolism
CS PS LM
18
Q
ribosomes
A
an intercellular structure made of both RNA and protein, and it is the site of protein synthesis in the cell.
19
Q
vesicles
A
A small sac formed by a membrane and filled with liquid. Vesicles inside cells move substances into or out of the cell
20
Q
vacuoles
A
usually carry food molecules or wastes in solution / take in waste products and also get rid of waste products
21
Q
connective tissue
A
supports, protects, and gives structure to other tissues and organs in the body. Connective tissue also stores fat, helps move nutrients and other substances between tissues and organs, and helps repair damaged tissue.
22
Q
muscle tissue
A
is composed of cells that have the special ability to shorten or contract in order to produce movement of the body parts. The tissue is highly cellular and is well supplied with blood vessels.
23
Q
nervous tissue
A
in the brain, spinal cord, and nerves. It is responsible for coordinating and controlling many body activities. It stimulates muscle contraction, creates an awareness of the environment, and plays a major role in emotions, memory, and reasoning.
24
Q
epithelial tissue
A
they form the covering of all body surfaces, line body cavities and hollow organs, and are the major tissue in glands. They perform a variety of functions that include protection, secretion, absorption, excretion, filtration, diffusion, and sensory reception.
25
use of compound light microscope
to view small samples that can not be identified with the naked eye
26
Macromolecule
A very large molecule made up of smaller molecules that are linked together
27
Metabolism
The sum total of all the chemical reactions that occur in an organism
28
Essential nutrient
A nutrient that cannot be made by the body and must therefore be obtained from food
29
Monosaccharide
A simple sugar was 3 to 7 carbon atoms
30
Disaccharide
A sugar made up of two monosaccharide molecules
31
Polysaccharide
A large molecule made up of many linked monosaccharide molecules
32
Glycogen
A polysaccharide made up of glucose units
33
Lipid
An organic compound that does not dissolve in water such as fats and oil
34
Amino acid
A building block of protein
35
Peptide bond
A bond that holds together the amino acids in a protein
36
Polypeptide
a linear chain of several amino acids linked by **peptide bonds**
37
Hydrolysis
A chemical reaction in which water breaks apart macro molecules into smaller molecules
38
Enzyme
A protein molecule that help speed up important chemical reactions in the body
39
Alimentary canal
The tube through which food is processed beginning at the mouth and ending at the anus also known as the **digestive tract**
40
Mechanical digestion
The physical breakdown of large pieces of food into smaller pieces in the mouth by the action of teeth beak or other similar structures and by contractions and churning motions in the stomach
41
Chemical digestion
The chemical breakdown of nutrient molecules into smaller molecules by enzyme action
42
four stages of food processing
**ingestion** - taking in or eating food
**digestion** - the breakdown of food by mechanical and chemical processes into molecules small enough for cells of the body to absorb
**absorption** - the transport of the products of digestion from the digestive system into the circulatory system which distribute them to the rest of the body
**elimination** - the removal of undigested solid waste matter from the body
43
difference between enzyme & catalyst
Catalyst: A catalyst is a substance that increases the rate of a chemical reaction **by lowering the activation energy required for the reaction to occur**. It remains unchanged at the end of the reaction.
Enzyme: An enzyme is a biological catalyst, **typically a protein, that help speed up important chemical reactions in the body** Enzymes are highly selective and promote specific reactions
all enzymes are catalysts, not all catalysts are enzymes.
44
difference between enzyme & substrate
Enzyme: An enzyme is a biological catalyst, **typically a protein, that helps speed up important chemical reactions in the body** Enzymes are highly selective and promote specific reactions
substrate: **the surface on which an organism (eg: plant, fungus, or animal) lives or the substance on which an enzyme can act.**
enzymes are catalysts that speed up reactions, while substrates are the specific molecules that interact with enzymes to undergo a chemical transformation
45
difference between macromolecule & polymer
macromolecule: **A very large molecule made up of smaller molecules that are linked together**
polymer: A polymer is a specific type of macromolecule **composed of repeating units of MONOMERS.**
a macromolecule is a general term that encompasses large molecules, while a polymer is a specific type of macromolecule formed by the repetitive linking of monomers. All polymers are macromolecules, but not all macromolecules are polymers.
46
difference between monomer & polymer
polymer: **A polymer is a specific type of macromolecule composed of repeating units of monomers.**
monomer: a small molecule that can chemically bind to other monomers to form a larger structure known as a polymer. It is the basic building block of a polymer.
a monomer is a small molecule that serves as the building block for a polymer, while a polymer is a large molecule composed of repeating units of monomers. Polymerization is the process by which monomers are linked together to form polymers, creating a larger and more complex structure with distinct properties.
Proteins:
Monomers: Amino acids
Example: The protein collagen is composed of repeating units of amino acids and provides structural support in connective tissues.
Nucleic Acids:
Monomers: Nucleotides
Examples:
DNA (deoxyribonucleic acid) consists of nucleotide monomers and carries genetic information in living organisms.
Polysaccharides:
Monomers: Monosaccharides (sugar molecules)
Examples:
Cellulose is a polysaccharide formed from repeating units of glucose monomers and is a major component of plant cell walls.
47
what do carbs contain
2 h and 1 o for every c
48
what are the two main types of carbs
simple sugars and polysaccharides
49
what is important about lipids
they are insoluble in water
50
Q: What is the function of the esophagus?
The esophagus is a hollow muscular tube that transports food from the mouth to the stomach through wave-like muscular contractions called peristalsis.
51
What is the role of carbohydrates in organisms
Carbohydrates provide short-term or long-term energy storage for organisms.
-provide materials to build cell membranes
-provide quick energy for use by cells
52
How many main types of carbohydrates are there, and what are they
There are two main types of carbohydrates: simple sugars and polysaccharides. examples glucose, fructose, lactose,
maltose, starch, glycogen,
cellulose
53
What is the role of lipids in organisms
* store energy reserves for later use by cells
* cushion and insulate internal organs
* provide materials to build cell membranes
**SE io MBCM**
54
examples of lipids
fats, oils, waxes
55
What is the role of protein s in organisms
* provide structure and support for blood cells, body tissues, and muscles
* aid in muscle movements, such as contraction
* act as catalysts to speed up chemical reactions
in the cells
* provide immunity against infection and disease
* transport ions in cell membranes
56
examples of protien
insulin, hemoglobin,
collagen, antibodies,
enzymes
**IHAEC**
57
role of Nucleic acids
* contain the organism’s genetic information
* direct the organism’s growth
58
exazmple of nuceic adcid
ribonucleic acid (RNA) and Deoxyribonucleic acid (DNA)
59
monosaccharides example
Glucose, which is found in blood, and fructose, which is found in fruits,
60
disaccharides
Disaccharides are double sugars composed of two simple sugars.
61
examples of common disaccharides.
Sucrose, also known as table sugar, maltose, which is found in germinating grains, and lactose, the sugar found in dairy products, are common examples of disaccharides.
62
What is the basic structure of lipids
(an alcohol) connected to fatty acid chains. The glycerol molecule contains three carbon atoms, each attached to a fatty acid chain.
63
How do lipids compare to other biological molecules in terms of energy storage?
Lipids store 2.25 times more energy per gram than other biological molecules, making them efficient energy-storage molecules.
64
What are phospholipids and their role in cells?
Phospholipids are a type of lipid that form the cell membrane, which separates a cell from its external environment. **They play a crucial role in maintaining cell structure and integrity.**
65
What are the building blocks of proteins?
The building blocks of proteins are amino acids.
66
How do proteins contribute to muscle and cell membrane formation?
Proteins play a crucial role in **building and repairing muscles** as well as constructing and maintaining cell membranes. They provide **structural support and contribute to various cellular processes.**
67
What is the role of nucleic acids in organisms?
Nucleic acids direct the **growth and development** of all organisms using a chemical code.
68
What is the process by which large macromolecules are broken down into smaller molecules?
The process is called hydrolysis, where a water molecule is added to the macromolecule, breaking the chemical bonds and separating it into smaller molecules.
69
What are enzymes, and what is their role in the breakdown of macromolecules?
Enzymes are a special class of protein molecules that act as catalysts in the chemical breakdown of macromolecules. **They increase the rate of chemical reactions without being consumed in the process.**
70
How many types of digestive enzymes are there, and what are their functions?
There are three main types of digestive enzymes, each specialized in breaking down a specific type of macromolecule. These enzymes are responsible for breaking down carbohydrates, lipids, and proteins.
Amylase Lipase Lipase
71
What is the function of **carbohydrase enzymes**, and what product do they break down carbohydrates into?
Carbohydrase enzymes **break down carbohydrates into simple sugars**. For example, amylase is an enzyme produced in the salivary glands that functions in the mouth to break down carbohydrates.
72
: What is the role of **lipase enzymes**, and what are the products of lipid breakdown?
Lipase enzymes **break down lipids into glycerol (an alcohol) and fatty acids**. Pancreatic lipase, produced in the pancreas, functions in the small intestine for lipid digestion.
73
What do **protease enzymes do**, and what are the resulting products of protein breakdown?
Protease enzymes **break down proteins into amino acids.** **Pepsin** is an example of a protease enzyme produced by **stomach glands and functions in the stomach for protein digestion.**
74
What is the function of nuclease enzymes, and what products do they break down nucleic acids into?
Nuclease enzymes break down **nucleic acids into nucleotides.** Pancreatic nuclease, produced in the pancreas, functions in the small intestine for nucleic acid digestion.
75
what are some roles of water in the body?
* transporting dissolved nutrients into the cells that line the small intestine
* fl ushing toxins from cells
* lubricating tissues and joints
* forming essential body fl uids, such as blood and mucus
* regulating body temperature (by sweating)
* eliminating waste materials (in urine and sweat)
76
Filter feeders
siphons water into its mouth and
then filters it to obtain small organisms to digest. The
tube sponge is a filter feeder. Examples include
flamingoes, tube worms, clams, barnacles, and baleen
whales.
77
Substrate feeders
Substrate feeders are organisms that live in or on their food source and consume it by eating their way through it. They obtain their food by directly consuming the material they are living on or within. Caterpillars Earthworms
78
Fluid feeders
sucking or licking
nutrient-rich fl uids from live plants or animals. mosquitoes,
ticks, aphids, spiders, bees, butterfl ies, vampire bats,
and hummingbirds.
79
Bulk feeders
ingest
fairly large pieces of food swallow their food whole.
80
4 food processing
Ingestion: It is the process of taking in or eating food.
Digestion: It involves the breakdown of food through mechanical and chemical processes into small molecules that can be absorbed by the body's cells.
Absorption: It refers to the transport of the products of digestion from the digestive system into the circulatory system. The circulatory system then distributes these nutrients to the cells throughout the body.
Elimination: It is the removal of undigested solid waste materials, also known as feces, from the body through the process of defecation.
81
What is the alimentary canal?
alimentary canal is a long, open tube that forms the digestive tract in most animals. It extends from the mouth, where food is ingested, to the anus, where waste materials are eliminated.
82
What is the difference between mechanical digestion and chemical digestion?
Mechanical digestion refers to the physical breakdown of food into smaller pieces through actions like chewing and muscular contractions along the digestive tract. It increases the surface area of food, making it easier to be chemically digested. On the other hand, chemical digestion involves the breakdown of macromolecules into smaller molecules through the action of enzymes and digestive fluids. Enzymes break down carbohydrates, proteins, and fats into their respective smaller units for absorption.
83
Q: What is the first point of contact for the specialized organs in the human digestive tract?
The mouth.
84
Q: What happens when the smell or sight of food is detected?
A: It triggers the salivary glands to secrete saliva into the mouth.
85
Q: How many pairs of salivary glands are there in the mouth?
A: There are three pairs of salivary glands in the mouth.
86
Q: What is the role of saliva in chemical digestion?
A: Saliva contains an enzyme called **amylase that breaks down starches in food into simpler sugars.**
87
Q: Besides enzymatic digestion, what other functions does saliva serve?
A: Saliva dissolves water-soluble food particles, stimulates taste buds, lubricates food for easier swallowing.
88
Q: What is the role of mechanical digestion in the mouth?
A: Teeth bite, tear, and grind food into smaller pieces, aiding in mechanical digestion.
89
Q: How does mechanical digestion in the mouth aid in chemical digestion?
A: Mechanical digestion exposes more surface area of the food to saliva, making it more accessible for chemical digestion.
90
Q: What happens to the food in the mouth as you chew it?
A: The tongue helps mold and smooth the food into a soft mass called a **bolus.**
91
Q: Where does the bolus go after it is formed in the mouth?
: The bolus is pushed to the back of the mouth and enters the top of the esophagus when you swallow.
92
Q: What is the function of the epiglottis during swallowing?
the epiglottis closes the opening of the trachea to prevent food from entering the windpipe and choking you when you swallow.
93
peristalsis
: Peristalsis refers to the wave-like muscular contractions in the esophagus that propel the bolus of food towards the stomach.
94
Q: What is the role of mucus in the esophagus?
Glands in the lining of the esophagus produce mucus, which keeps the passage moist and aids in swallowing.
95
Q: What is the function of the esophageal sphincter?
The esophageal sphincter is a ring of muscle that **controls the entrance to the stomach**. It is normally **closed to prevent stomach acid from flowing back into the esophagus, but it relaxes to allow food to enter the stomach.**
96
What is the shape of the stomach? Where is the stomach located in the body?
The stomach is J-shaped. & The stomach is located on the **left side of the abdominal cavity, just below the diaphragm.**
97
Q: What is the purpose of the folds in the walls of the stomach?
A: The folds allow the stomach to expand after a meal.
98
Q: What is the function of gastric glands in the stomach?
A: Gastric glands secrete gastric juice when stimulated by the presence of food.
99
Q: What is gastric juice composed of?
A: Gastric juice is composed of hydrochloric acid, salts, enzymes, water, and mucus.
**HCL SEMW**
100
Q: How does mucus in the stomach protect the stomach lining?
A: Mucus coats the walls of the stomach, protecting it from the strongly acidic gastric juice.
101
Q: What role does gastric juice play in digestion?
A: Gastric juice continues the chemical digestion of food in the stomach.
102
Q: What is the purpose of the three layers of muscle fibers in the stomach?
The three layers of muscle fibers contract and relax to **churn and mechanically break up pieces of food and mix them with gastric juice**
103
What is the liquid produced by the churning and mixing of food with gastric juice called?
A: The thick liquid produced is called chyme.
104
Q: What is the function of the pyloric sphincter?
The pyloric sphincter is a muscular valve located at the lower end of the stomach. When closed, it keeps food in the stomach.
105
Q: How does the stomach protect itself from being digested by its own gastric juice?
A: The stomach secretes little gastric juice until food is present, some stomach cells secrete **mucu**s to protect the stomach lining, and the **protein-digesting enzyme pepsin is produced in an inactive form until hydrochloric acid is present.**
106
Q: What is the role of pepsin in protein digestion?
Once **activated by hydrochloric acid, pepsin hydrolyzes proteins into polypeptides**, which is an initial step in **protein digestion in the digestive tract.**
107
How does the stomach **know** when to release partially digested food into the small intestine?
The stomach is surrounded by a network of nerves that help regulate digestive system activities. **These nerves initiate stomach contractions to release partially digested food into the small intestine.**
108
Q: Where does the stomach push chyme when the small intestine is ready to receive it?
The pyloric sphincter opens, and the stomach pushes chyme into the first part of the small intestine, which is the duodenum.
109
Q: What is the role of the small intestine in the digestive process?
A: The small intestine is where digestion is completed, meaning that nutrient macromolecules are broken down into their component molecules.
110
Q: How are nutrients absorbed from the small intestine?
A: Nutrients are absorbed through the membranes of the cells that line the small intestine.
111
Q: Where do the absorbed nutrients go after being processed in the small intestine?
A: The absorbed nutrients enter the circulatory system.
112
Q: What is the function of the circulatory system in relation to nutrient absorption?
The circulatory system carries the nutrients from the digestive system to cells and tissues throughout the rest of the body.
113
Q: How is the small intestine structured?
The small intestine is a long, folded tube divided into three main regions. The first region after the stomach is the U-shaped duodenum.
114
Q: What is the purpose of the folds in the walls of the small intestine?
The folds increase the surface area of the small intestine, allowing for more efficient absorption of nutrients.
115
Q: What are villi and where are they found?
Villi are tiny finger-like projections found on the folds of the small intestine's lining. They further increase the surface area available for nutrient absorption.
116
Q: What covers each villus in the small intestine?
A: Each villus is covered with many fine brush-like microvilli.
117
Q: Which organs contribute secretions to the small intestine?
The pancreas and the gall bladder contribute secretions to the small intestine to support the digestive system's function.
118
Q: What is the structure that follows the duodenum in the small intestine?
A: The structure that follows the duodenum is called the jejunum.
119
Q: How long is the jejunum and what is its role in digestion?
The jejunum is approximately 2.5 meters long. Its role is to **further break down proteins and carbohydrates**, allowing the end products to be absorbed into the bloodstream.
120
Q: What is the next section of the small intestine after the jejunum?
A: The next section of the small intestine after the jejunum is the ileum.
121
Q: What is the length of the ileum and what are its main functions?
The ileum is about 3 meters long. Its main functions are nutrient absorption and pushing the remaining undigested material into the large intestine.
122
Q: Are the pancreas and gall bladder part of the alimentary canal?
A: No, the pancreas and gall bladder are not part of the alimentary canal itself.
123
Q: How are the pancreas and gall bladder connected to the alimentary canal?
A: The pancreas and gall bladder are connected to the alimentary canal by ducts.
124
Q: What is the term used to describe the pancreas and gall bladder in relation to the alimentary canal?
A: The pancreas and gall bladder are referred to as accessory organs because they aid and provide support to the digestive process.
125
Q: What is the importance of the fluids produced by the accessory organs?
A: The fluids produced by the accessory organs, such as the pancreas and gall bladder, are essential to the process of digestion.
126
Q: What components are found in pancreatic fluid, and what is their function?
A: Pancreatic fluid contains enzymes that chemically digest carbohydrates, lipids, and proteins. It also contains bicarbonate, which helps adjust the pH of chyme to create optimal conditions for enzyme activity.
127
Q: What is the main digestion-related secretion of the liver?
A: The main digestion-related secretion of the liver is bile.
128
Q: What is bile composed of, and what are its functions?
A: Bile is a greenish-yellow fluid mixture composed of **bile pigments and bile salts.** Bile pigments are waste products from the liver's breakdown of old red blood cells. Bile salts are essential for the digestion of fats. Bile salts act like detergents, **breaking up fat droplets into smaller droplets and allowing for better digestion and absorption of fats in the small intestine.**
129
Q: Where is bile stored before being released into the small intestine?
A: Bile is stored in the gall bladder between meals.
130
Q: How do bile salts aid in the digestion of fats?
A: Bile salts physically break up fat droplets into smaller droplets, increasing the surface area available for enzymatic digestion. This helps in the absorption of fats by the intestinal cells.
131
Q: What is the role of bile and pancreatic fluid in the duodenum?
A: Bile and pancreatic fluid in the duodenum aid in the breakdown of carbohydrates, proteins, and lipids into smaller molecules that can be absorbed by the cells lining the small intestine.
132
Q: What are the main enzymes involved in the enzymatic digestion of macromolecules?
A: The main enzymes involved in the enzymatic digestion of macromolecules are carbohydrases (for carbohydrates), lipases (for fats), proteases (for larger polypeptides), and nucleases (for nucleic acids).
133
Q: Where does the digestion of carbohydrates, lipids, proteins, and nucleic acids primarily occur?
A: The digestion of carbohydrates primarily occurs in the mouth and small intestine, lipids in the small intestine, proteins in the stomach and small intestine, and nucleic acids in the small intestine.
134
Q: How do enzymes break down macromolecules step by step?
A: Enzymes break down macromolecules by catalyzing specific chemical reactions that break the bonds holding the macromolecules together, resulting in the formation of smaller molecules that can be absorbed by the cells of the small intestine.
135
Q: What are the sources and locations of action for salivary amylase and pancreatic amylase?
A: Salivary amylase is produced by the salivary glands and acts in the mouth at a pH of 7. Pancreatic amylase is produced by the pancreas and acts in the small intestine at a pH of 8.
136
Q: Which enzymes are involved in the digestion of carbohydrates in the small intestine?
A: In the small intestine, the enzymes sucrase, maltase, and lactase are involved in the digestion of carbohydrates.
137
Q: What are the substrate molecules and **products** of digestion for salivary amylase and pancreatic amylase?
A: Salivary amylase and pancreatic amylase **break down starch and glycogen into maltose** (a disaccharide).
138
Q: What is the role of pancreatic lipase and where is it produced?
A: Pancreatic lipase is produced by the pancreas and acts in the small intestine at a pH of 8. **Its role is to digest lipids, breaking them down into fatty acids and glycerol.**
139
Q: Which enzymes are involved in the digestion of proteins in the stomach and small intestine?
A: Pepsin is involved in protein digestion in the stomach, while trypsin and chymotrypsin, produced by the pancreas, are involved in protein digestion in the small intestine.
140
Q: What are the products of digestion for proteases and peptidases?
A: Proteases (pepsin, trypsin, and chymotrypsin) break down **proteins into smaller polypeptides and peptides**. Peptidases, produced by the pancreas and small intestine, further break down peptides into smaller peptides and amino acids.
141
Q: How does temperature affect enzyme action?
A: Temperature affects enzyme action by increasing the rate of enzyme activity at higher temperatures. However, if the temperature becomes too high, the enzyme can become denatured, leading to a loss of its shape and function.
142
Q: What is the optimal temperature range for most human enzymes?
A: The optimal temperature range for most human enzymes is relatively narrow, with the peak activity occurring at around 37°C.
143
Q: How does pH affect enzyme action?
A: pH affects enzyme action by influencing the enzyme's optimal functioning. Some enzymes, like pepsin, function best at low pH (acidic environment), while others, like trypsin, function best in pH environments around 6 to 8 (more neutral environment).
144
Q: What is the significance of optimal pH for enzyme activity?
A: Enzymes have specific pH ranges at which they function most efficiently. Deviations from the optimal pH can affect the enzyme's shape and overall activity. Maintaining the optimal pH is crucial for the proper functioning of enzymes in different parts of the digestive system.
145
Q: How are monosaccharides absorbed in the small intestine?
A: Monosaccharides are absorbed into the **bloodstream through the lining of the small intestine.** From there, they are **transported to the liver**, where monosaccharides (except glucose) are converted into glucose. Glucose is then carried to various parts of the body by the circulatory system to be used as a source of energy. The liver also converts excess glucose into glycogen for temporary storage.
146
Q: What happens to amino acids after absorption in the small intestine?
A: Amino acids are carried by the bloodstream from the small intestine to the **liver**. In the liver, they undergo various reactions and can be **converted into sugars** or used in energy-releasing reactions. Some amino acids are further transformed in the liver and become part of urea, a nitrogen-rich waste product that is filtered by the excretory system and expelled from the body in urine. Other amino acids are transported to the cells of the body, where they are used to build enzymes and proteins like keratin, which forms the structure of skin and hair.
147
Q: How are glycerol and fatty acids absorbed in the small intestine?
A: Glycerol and fatty acid molecules are absorbed into the cells of the small intestine. Inside the cells, they are reassembled into triglycerides. These triglycerides are then coated with proteins, making them water-soluble. The protein-coated triglycerides pass from the cells of the small intestine into vessels that transfer them into the bloodstream. In the bloodstream, the protein coating is removed, and the triglycerides are broken down by lipase enzymes into glycerol and fatty acids again. These smaller molecules can then be used as a source of energy by cells.
148
: What is the main function of the large intestine?
: The main function of the large intestine is to **absorb water from the alimentary canal.** Approximately 90% of the water is reabsorbed, reducing the volume of indigestible food matter by about two-thirds.
149
: What role do anaerobic bacteria play in the large intestine?
: Anaerobic bacteria in the colon **break down undigested matter further and produce important vitamins,**such as folic acid, several B vitamins, and vitamin K. These vitamins are absorbed into the bloodstream through the colon. The remaining matter forms feces, which are propelled by muscular contractions of the colon into the rectum.
150
: Why are feces typically brown in color?
: The typical brown color of feces is due to the **bacterial breakdown of bilirubin**. Bilirubin is a by-product of the breakdown of hemoglobin, the protein responsible for carrying oxygen in the blood. Bilirubin is secreted into the bile by the liver and contributes to the coloration of feces.
151
What causes the odor of feces?
: The odor of feces is caused by **gases produced by bacterial activity in the large intestine**. These gases contribute to the characteristic smell associated with feces.
152
: What is the function of the rectum in the digestive system?
: The rectum serves as a storage area for feces until they are eliminated from the body. When feces accumulate in the rectum, it triggers the urge to have a bowel movement. The feces are then expelled through the anus.
153
Salivary amylase
origing of enzyme: Salivary glands
where & pH: Mouth/7 Starch
Nutrient moleucle digested: glycogen
digestion: Maltose (disaccharide)
starch to maltose
154
Pancreatic amylase
origing of enzyme: pancrese
where & pH: Small instine/8
Nutrient moleucle digested: starch glycogen
digestion: maltose
155
carbs (sucrase , maltase, lactase)
origing of enzyme: small instine
where & pH: Small instine/8
Nutrient moleucle digested: sucrose, malose, lactose
digestion: glucose + fructose , glucose, glucose + galatose
156
pancreatic liapse
origing of enzyme: pancrese
where & pH: Small instine/8
Nutrient moleucle digested: lipids
digestion: fatty acid and glycerol
157
proteses (pepsin, trypsin, chymotrypin
origin of enzyme: pepsin= stomach, trypsin= pancreas chymotrypsin = pancreas
where & pH:
pepsin = stomach 1-2
trypsin & chymotrypsin = Small intestine/8
Nutrient molecule digested:
pepsin = protein
tryspin & chymotrypsin = small polypeptides
product of digestion = Peptides Smaller peptides Smaller peptides
158
peptidases
orgin + pancreas and small intestine
where adn ph = small intestin 8
nutreint digestied = peptides
product = small peptide and amino acids
159
animal like protist
type of digestion: intracellular, ingestion by phagocytosis
example of species: AMEBOA
description: use pseudopodia to engulf food partices forming a food vacuole
KEY TERMS: PSEDUODIA, PHAGOCYTOSIS
160
Fungi like protist
type of digestion: external
example of species: SLIME MOULD
description: enzymes are secreated onto a substrate for digestion, then we have absorbion
KEY TERMS: SEPHYROPHYTIC, SUBSTRATE
161
porifera
type of digestion: intracelluar
example of species: sponges
description: filter feeders
KEY TERMS: SESSILE
162
chidara
type of digestion: blind gut, (2 way digestive) two germ layers
example of species: hydra, jellyfish
description: 2 way digestive system
KEY TERMS: BLIND GUT
163
echinoderms
type of digestion: blind gut, three germ layers
example of species: seastars, sesa urchines, sand dollars
description: stomach is ejected then food is pulled in where digestion and abosrbiton occurs
KEY TERMS: BLIND GUT
164
arthopaods
type of digestion: compteu gut, invertabreate
example of species: isopods, insects
description: one way digested systtem (mouth and anus) fluildna dn bulk feeders
KEY TERMS: COMPELTE GUT
165
Mammels
type of digestion: complete gut
example of species: mammels
description: internal digestion, bulk feeders
KEY TERMS: COMPLETE GUT
