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Nutrition and Digestion Supplemental Instruction Iowa State University Leader: Kali Course: BIOL 212 (2) Instructor: Dr. Kukday 10/30/14 Date: Chapter 45 Warm up: Give 3 factors that influence obesity. A. B. C. What physiological symptoms did the mice who ate a high-fat diet when ever they wanted have? Application: 1. Explain the four stages of food processing in animals. a) b) c) d) 2. What are hydrolytic enzymes? Match each enzyme up with the macro molecule it digests: Amylase Pepsin Chymotrypsin Trypsin Lipase Proteins Lipids Proteins Starch Protein 3. Stomach a) What is the main function? b) Which macromolecule(s) is broken down in the stomach? c) What is gastric juice made of? 1060 Hixson-Lied Student Success Center 515-294-6624 [email protected] http://www.si.iastate.edu I. How is the stomach protected from the gastric juice? 4. Where does nearly all digestion take place? 5. What characteristics of the SI contributes to its increased surface area? 6. What cells produce pepsinogen? What cell produces H+ and Cl- ions? 7. What is the optimal pH for pepsin to be made? 8. What makes up a villus? Where is a villus located? 9. What is the primary function of the large intestine? I. What are the 3 parts of the colon? 10. How is digestion regulated? - - Cool Down 11. What are the 5 functions of gut microbiota? a) b) c) d) e) Things to study on own: Anatomy of body-where each organ is located Alimentary canal (Or GI tract) Microbe distribution
