Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
119 Cards in this Set
- Front
- Back
|
Carbohydrates function |
They are short-term energy source |
|
|
Smallest unit of carbohydrates |
Monosaccharide (single sugar) |
|
|
types of carbohydrates |
monosaccharides, disaccharides, and polysaccharides |
|
|
function of carbohydrates |
There are short-term energy source |
|
|
monosaccharide (carbohydrate) |
-simple sugar -single sugar -examples: glucose, fructose, galactose -single ring |
|
|
disaccharide (carbohydrates) |
-double sugar. -2 monosaccharides -lactose, sucrose, maltose -double ring |
|
|
food source of disaccharides (carbohydrates) |
lactose, sucrose, maltose |
|
|
lactose |
dairy sugar |
|
|
sucrose |
table sugar |
|
|
maltose |
malt sugar |
|
|
polysaccharide (carbohydrate) |
-many sugar rings -glycogen, starch, cellulose, chitin -multiple rings form a chain or branched chains |
|
|
chitin |
complex carbohydrates |
|
|
food sources for polysaccharides (carbohydrates) |
starch, callulose, chitin, glycogen |
|
|
starch |
plat sugars. ex: bread, pasta, potatoes. |
|
|
cellulose |
vegetables, cell walls |
|
|
chitin is found in |
shells of shrimp, lobsters, crabs |
|
|
glycogen |
storage of sugars in animals (liver) |
|
|
proteins functions |
-structure and support for body cell membranes -make up muscle tissue -enzymes -flexibility of hair -ANTIGENS AND ANTIBODIES -clotting proteins -found in hemoglobin |
|
|
smallest unit of proteins |
amino acids |
|
|
shape of proteind |
can be: chain, spiral, pleated sheet, or globular |
|
|
food source of proteins |
animal: beef, chicken, dairy, seafood, egg white plant: beans, quinoa, tofy, lentis, nuts, chickpeas |
|
|
lipids function |
-maintain body temperature -protect organs and bones -store energy |
|
|
smallest unit of lipids |
triglycerides (glycerol and fatty acids) |
|
|
types of lipids |
saturated fats, unsaturated fats, trans fats |
|
|
saturated fats |
-single bond -hard to break down -animal fat source -solid at room temperature -eg. meat, lard, butter |
|
|
unsaturated fats |
-double bonds between carbon -easily broken down -plant oils -liquid at room temperature -eg. vegetable oil, olive oil, corn, sesame, canola, avacado, peanut |
|
|
macromolecules |
large, complex molecules we get from our foods |
|
|
macromolecules during digestion |
they are broken down into smaller, less complex micro-molecules or micro-nutrients |
|
|
organic molecules |
molecules made up of mostly carbon and hydrogen atoms |
|
|
nucleic acid smallest unit |
nucleotide = sugar + phosphate + nitrogenous base |
|
|
nucleic acid characteristics |
DNA- double-stranded, spiral RNA- single stranded, liner |
|
|
DNA (deoxyribonucleic acid) |
master copy of the genetic code. nitrogenous bases are: -Adenine (a) -Guanine (G) -Cytosine (C) -Thymine (T) a only pairs with t. c only pairs with g |
|
|
RNA |
working copy of the genetic code. nitrogenous bases are: -adenine -guanine -cytosine -uracil (u) a only pairs with u. c only pairs with g |
|
|
hydrolysis |
opposite of dehydration synthesis. a large molecule is broken down into two or more smaller molecules by the addition of water. |
|
|
nutrients |
aka macromolecules |
|
|
nutrients |
aka macromolecules |
|
|
s |
sugar |
|
|
p |
phosphate |
|
|
types of digestio |
physical and chemical |
|
|
physical digestion |
breaks down food by changing the shape and size to increase surface area. ex: chewing |
|
|
chemical digestion |
breaks down food the help of enzymes, chemically changes food molecules, new substance formed |
|
|
peristalsis |
movement of smooth muscles inside the alimentary canal. -involuntary -works on gravity |
|
|
mouth |
food enters the mouth |
|
|
esophagus |
muscular tube through which food passes from the mouth to he stomach. it transfers each bolus of food to the stomach using peristalsis |
|
|
macromolecule not found in food |
nucleic acid. found in raw materials that come from food |
|
|
stomach |
muscalar, j shaped organ where food is temporarily stored while further chemical AND mechanial digestion takes place. - the stomach has three layers of muscle fibers that contract then relax to churn and mechanically break up pieces of food and mix em wit da gastric juic3 |
|
|
duodenum |
short wide u shapes section of the small.intestine into which food passes |
|
|
acessory organs |
salivary glands liver gallbladder pancreas -attrached to duodenum by small, narrow tubes called ducts -produce specialized fluids and release em into duodenum |
|
|
salivary glands |
contain enzyme called amylase |
|
|
liver |
largest organ in abdomen. reddish briwn. -PRODUCES BILE |
|
|
bile |
helps emulsify fats (smaller droplets ,physical digestion). |
|
|
fats |
fats detoxify ur blood (breaks down medications drugs alcohil. kills bacteria. stores sugar in form of glycogen) |
|
|
gall bladder |
small, green, bubble looking organ under liver. STORES BILE PASSED DOWN FROM LVIER |
|
|
pancreas |
leaf shaped creamy coloured bumpy texture. PRODUCES INSULIN |
|
|
insulin |
hells remove sugar, enzymes, biocarbonate ions (neutralizes acid( |
|
|
small intensities |
site of absorption. narrow 2.5 cmwidth 7m long divided into 3 sections |
|
|
small intestine sections |
duodenum jejenum ileum |
|
|
duodenum |
25cm. Site where gallbladder and pancreas release fluids to complete digestion |
|
|
Jejunum |
Breaks down remaining carbohydrates and proteins |
|
|
Ileum |
Absorbs nutrients |
|
|
Enzymes |
Biological catalysts. Made by the cells in your body and they speed up the rate of a chemical reaction without being changed in the reaction |
|
|
Enzymes are made up of |
Proteins |
|
|
what are enzymes affected by |
high temperature and ph |
|
|
denaturation |
when enzyme is exposed to wrong temperature or ph and the structure of it is destroyed |
|
|
body temperature |
37 and 36 c |
|
|
mouth ph |
7 |
|
|
stomach ph |
1 |
|
|
small intestines ph |
8-9 |
|
|
stomach is how much more acidic than small intestines |
100,000,000x (10^8= 100 000 000) |
|
|
As temperature increases |
Enzyme activity increases until it reaches 37° C. After that the enzymes will denature and activity will stop |
|
|
Substrate concentration |
The substrate is the substance that the enzymes are acting on.
The greater the substrate concentration, the enzyme activity will increase, only until there are no more enzymes for the substance to Bine. After this point the enzyme activity will level off |
|
|
enduced fit model |
Explains how an enzyme catalyzes a reaction |
|
|
Active sites |
This site which binds the substrate molecule |
|
|
There is only one enzyme for |
A specific substrate. Once the substrate molecules fit into the active site, the active site conforms to fit tightly around the substrate |
|
|
Once the substrate molecules have been changed |
It forms a new substance and the product is released from the active site |
|
|
The enzyme is |
Unchanged and free to react again |
|
|
Hydrolysis and dehydration synthesis |
Both reactions can be catalyzed by an enzyme |
|
|
efm 1 |
separate enzyme and substrate |
|
|
efm 2 |
substrate fits into active site |
|
|
efm 3 |
hydrolysis. substrate splits into new product |
|
|
All enzymes are |
Chemical |
|
|
All fluids are |
All physical |
|
|
Homeostasis |
Process by which internal conditions are monitored and adjusted in order to maintain a desired setting to a series of positive and negative feedback mechanisms |
|
|
Changes occur in response to |
Changes occur in a response to changes in an organism's external and internal environment |
|
|
villi |
finger like projections covering the small intestine. covered with microvili -they increase the surface area for a faster rate of absorption |
|
|
inside the villi |
lacteals- tiny tubes that absorb fat in form of triglycerides capillaries- recieve carbs in form of monosaccharides ans proteins in amino acids |
|
|
large intestines |
aka colon -divided into ascending, transverse and descending -produce store and remove solid waste -absorbs excess water -7.6cm wide 1.5m long -fiber from food simulates muscle contraction |
|
|
rectum |
wider part of lower colon. stores feces |
|
|
anus |
sphincter controls removal of feces |
|
|
the graph |
enzyme activity vs substrate concentration enzyme activity vs enzyme concentration substrate concentration vs enzyme concentration |
|
|
charactrristic of mammalian system |
ability to maintain bodys internal balancde |
|
|
hormones are |
the chemical messengers of the body |
|
|
glucagon |
released by pancreas. converts glycogen to glucose (sugar). released when energy is needed |
|
|
insulin |
released by pancreas. helps convert glucose to glycogen which is stored in the liver |
|
|
glucose when eating |
-glucose levels INCREASE
-INSULIN released
-muscles accept glucose easier -glucose can leave the blood and enter the muscles -blood glucose eventually decreases -this is negative feedback |
|
|
blood glucose when exercising |
-muscles need more energy -glucose levels decrease -glucagon released from pancreas into blood -glycogen released from liver as glucose -glucose levels go up -negative feedback |
|
|
gastin when hungry |
smell imagine taste food increases hormone called gastrin produced in stomach. gastric juices inscrease hcl increases gastrin increase as ur hungy positive feedback |
|
|
adjusting ph from 1 to 8 |
acidic CHYME is released into stomach and small intestines chyme ph is 1 but intestines are 8 hormone called pro-secretin is converted into secretin secretin goes to pancreas which makes biocarbonate ions and makes gallbladder release bile ph increases negative feedback |
|
|
carb enzymes |
maltose salivary amylase pancreatic amylase |
|
|
maltose |
produced in small intestines chemical digestion ph 8 |
|
|
salivary amylase |
produced in salivary glands ph 7 |
|
|
pancreatic amylase |
produced in pancreas ph 8 |
|
|
protein enzymes |
pepsin trypsin peptidases |
|
|
pepsin |
produced in stomach ph 7 chemical digestion |
|
|
trypsin |
produced in pancreas ph 8-9 chemical digestion |
|
|
peptidases |
produced in pancreas and small intestine ph 8-9 chemical dogestion |
|
|
lipids enzymes |
lipase |
|
|
lipase |
produced in pancreas ph 8 chemical digestion |
|
|
saliva |
produced in salivary glands softens foods physical |
|
|
hydrochloric acid |
produced in stomach breaks down protein physical digestion |
|
|
biocarbonate ions |
produced in pancreas tries to make everything basic physical digestion |
|
|
bile |
produced in liver breaks down fats into saller droplets physical digestion |
|
|
musuc |
produced in stomach and large intestine protects stomach from hcl helps move waste easier physical dogestion |
|
|
filter feeders |
aquatic animals that use a structure similar to a filter basket to gather organisms |
|
|
Substrate feeders |
Live in or on their food source and eat their way through it. Like caterpillars |
|
|
Fluid feeders |
Obtain food by sucking or licking nutrient-rich fluids from live plants or animals. Like butterflies |
|
|
Bulk feeders |
And just fairly large pieces of food and some swallow the food whole |
|
|
Four stages of digestion |
Ingestion, digestion, absorption, elimination |
|
|
Difference between herbivore and carnivore intestines |
Herbivores have longer small intestines and a larger cecum |
