Download digestive biochem combo study guide KEY

STUDY GUIDE KEY
UNIT 2- DIGESTIVE SYSTEM AND BIOCHEMISTRY
DIGESTIVE BASICS:
1. Location: alimentary canal is open on both ends and food passes through these;
accessory organs are connected to alimentary organs and food doesn’t go into
these organs.
a. Function: Alimentary canal organs are involved in mechanical and
chemical
digestion and absorption of nutrients and water. Accessory
organs primarily
make digestive juices to aid in digestion.
b. MATCHING: A. f; B. b; C. c; D. c and e; E. d; F. a; G. e; H. b; I. b
2. Parastalsis: waves of contractions that push food through the canal.
3. Chemical- enzymes change chemical structure of the food; break them into
monomers (saliva breaks down starches, bile breaks down fats). Mechanicalphysical breaking apart of food (chewing, stomach grinding).
4. Define segmentation- sections of the alimentary canal are different organs,
specialized with different functions.
5. small intestine- absorbs nutrients and electrolytes. Large intestine absorbs water.
ORAL CAVITY
6. Mouth- part of the alimentary canal where food enters. Palate- roof of the mouth.
Tongue- muscle that moves food around to aid in digestion.
7. to move food from the mouth to the esophagus.
8. The tongue moves food under the teeth to mechanically digest the food, the
Salivary glands produce salivary amylase and other enzymes to chemically digest
the food.
9. Parotic- above mouth, sublingual-below and superior, sub-mandibular- below and
inferior.
10. food digestion- water (liquefies food), Salivary amylase
a. Fight infection- Lysozyme (a bacteriostatic agent that keeps bacteria from
multiplying); fights tooth decay; IgA antibodies: protects against
invader
b. Lubrication- Musin: protein that lubricates food
c. Promote healing- growth factor
11. Wad of food that moves from the mouth to stomach via the esophagus.
12. They bind to the substrate to speed up an reactions, makes internal
rearrangements of the substrate’s chemical make-up.
ESOPHAGUS
13. flabby tube made up of squamous epithelium, collapses to keep air out of the
stomach, has muscles that move in peristalsis to move food to the stomach, lined
with mucous to protect and reduce friction.
14. Regulates the entry of food from the esophagus to the stomach.
CARBOHYDRATES
15. Energy
16. Monossacharides – 1 simple sugar. Building blocks for larger carbohydrates. All
have C6H12O6 as a formula.
Dissacharides – 2 simple sugars
Polyssacharides – long sugar chains, like glycogen and starch
17. Glucose comes from digesting food in the intestine or from stored glycogen in
the liver. Then, the cell can react glucose with oxygen during cellular respiration
to make ATP.
18. Long polyssacharide chains produced by plants; is the way plants store their
nutrients.
19. Glycogen; stored in the liver.
20. When we eat, we have an excess of sugar molecules in our bloodstream. The
glycogen/starch molecules are very compact and store easily.
21. H2O; Hydrolysis.
22. bonds; released
23. Glucose and oxygen react to form ATP. The reaction adds phosphates to ADP.
The bond between the phosphates stores energy. When that bond is broken,
energy is released.
24. When energy is used: ATP ADP
Is replenished through cellular respiration (reaction between glucose, oxygen)
STOMACH
25. To mechanically digest food and chemically digest proteins
26. Its walls have 3 heavy layers of muscle (longitudinal, circular and transverse) the
inside surface has rugae (heavy ridges) that break up food as well.
27. Regulates the amount of food that enters the duodenum.
28. gastric gland-secrete mucous and gastrin which activates the parietal cells, chief
cells- make pepsinogen and parietal cells- make HCl.
29. gastrin- activates the production of HCl, pepsinogen/pepsin- chemically digests
proteins, HCl- acid that activates pepsinogen to make pepsin, kills bacteria and
breaks apart fibers.
30. A fullness in duodenum; too much acid in duodenum; too much fat in duodenum
31. Enzymes are not activated until they are in contact with HCl, mucous layers in the
stomach block the juices from coming in contact with the stomach lining.
32. chyme- partially digested food mixed with stomach gastric juices.
pH HOMEOSTASIS
33. H+ (hydrogen);
34. 0 and 6.9
35. H+, OH- ; 7.1 and 14
36. 7
37. 7.4 (pH range is 7.35 to 7.45); Buffers; Homeostasis
PROTEINS
38. Amino acids
39. Provide basic structural material for the cell. Also makes up enzymes,
hemoglobin and contractile molecules in muscle tissue.
40. Skip this one! Not on test! A. Peptide bonds. B. Dipeptide. C. H2O D.
Dehydration synthesis.
41. 10 or more amino acids bonded in a “chain”.
42. 50 or more amino acids bonded together and arranged in a 3-D configuration.
43. The type, number, and arrangement of it’s amino acids.
44. Fibrous – extended, strand-like; strong and stable. Usually only secondary
structure.
Globular – spherical, loosely-wound “ball” or “glob”. Usually have at least a
tertiary structure.
45. It’s H bonds have been broken by conditions outside of homeostasis, such as
extreme temperatures or pH.
46. Globular.
47. It speeds up a chemical reaction in the body.
48. it is not changed by the reaction. They are reusable.
49. “ase”
50. The molecule or molecules an enzyme changes.
51. 1) Enzyme binds to substrate. “Lock and key” theory.
2) The enzyme – substrate complex undergoes an internal rearrangement; the
substrate’s atoms are moved around.
3) Enzyme releases product(s) and moves on to other substrate.
52. Cofactor is a molecule that attaches to an enzyme and helps enzyme do its work.
Coenzyme is a vitamin cofactor.
LIVER/GALL BLADDER
53. Liver functions Production of bile- (breaks down lipids) and stores bile in the gall bladder.
Removes extra nutrients from the blood and stores them (glucose is stored
as glycogen)
Stores iron and some vitamins
Breaks down “poisons” and detoxifies them to be excreted in urine.
Removes and breaks down bacteria and old RBC’s.
54. bile- is not a protein and it does not speed up a chemical reaction. It mechanically
breaks down large globules of fat or oil into smaller ones so the enzyme lipase
can work on the chemical breakdown of the lipid.
55. gall bladder- stores bile
56. bile is produced and secreted by the liver into the hepatic duct. If not needed at
that time, it backs up into the cystic duct and goes to the gall bladder to be stored.
Bile emulsifies fats so you are better able to handle a large fatty meal if you have
it stored and ready for digestion.
57. sinusoids- tiny spaces inside the liver; lined with Kupfer cells
.
PANCREAS
58. pancreatic lipase- digests lipids Trypsinogen/trypsin- digests protein
Pancreatic amylase- digests carbs
LIPIDS
59. They are totally neutral and the water molecule is polar. They do not mix.
60. 1) Fuel; 2) Padding for organs; 3) Insulation – helps maintain body temp
4) Transport – oil droplets suspended in the blood stream dissolve non-polar
substances
61. Saturated – has all single bonds and more H’s
Unsaturated – has some double bonds; fewer H’s
Saturated bonds have more energy.
Unsaturated bonds are healthier!
SMALL INTESTINE
62. fullness in the duodenum; too much fat in the duodenum; too much acid in the
duodenum
63. Duodenum- completes digestion, where accessory organs dump their digestive
juices; Jejunum- absorbs most nutrients; Ileum- finishes absorption of nutrients,
starts absorbing water.
64. enzymes- pancreas; bile- liver and/or gallbladder
65. villi- increase absorptive area greatly and provide close contact to the capillary;
microvilli- increases surface area of absorption. (don’t worry about the 3rd)
66. What is the brush border- microvilli; folds on the cell membranes that increase its
surface area and secrete digestive enzymes.
LARGE INTESTINE
67. For water absorption and formation of feces
68. Regulates movement of food waste and water from the small intestine into the
large intestine.
69. They produce vitamin K and help break the waste down more.
70. It absorbs water and the minerals and vitamins that are dissolved in it; keeps you
hydrated and provides the vitamins and minerals you need to build structures or
keep enzymes working properly
71. A pouch that connects to the appendix.
72. at the start of the ascending colon (attached to the cecum)
73. ascending- moves up the right side of the body, transverse- across the body &
anchored close to the stomach, descending- down the left side of the body, and
sigmoid colon- leads into the rectum at the end of the LI.
74. rectum- stores waste until ready to be expelled and anus- surface of body opening
75. haustra- pouches of muscle that make up the LI, move food in large amounts by
contracting.
76. water, bacteria, cellulose, dead cells, a few bile salts and pigments.
WATER CHEMISTRY
77. Importance of water:
a)
Water has a high heat capacity and doesn’t change temperature
fast, so we heat up and cool down slowly.
b)
Water takes body heat and vaporizes to evaporate from the skin,
cooling the body.
c)
Water cushions many body parts (i.e., the brain and spinal cord).
d)
Water reduces friction between body parts, as with serosal
membranes.
e)
Water is often either a reactant or a product in chemical reactions.
f)
Dissolves many substances because the water molecule is polar.
Substances the body needs can be transported through the
bloodstream. Water + dissolved components is called plasma. (If the
clotting proteins are removed, it is then called serum.)
g) It’s “dissolving ability” allows many substances to come in contact
with each other so they can react. Water does this, again, because of
its unique “polar” structure. It dissolves other polar compounds and
also many ionic (crystalline) compounds. Much of what reacts in our
bodies are these types of compounds.
78. Polar
79. The water molecule is “lop-sided”, with the 2 hydrogen atoms on one side and the
oxygen on the other. There are more protons (positive particles) in the oxygen
nucleus. Therefore, all 8 electrons are attracted to this area and hover around the
oxygen end more, and make that end of the molecule more negative. The “H”
end of the molecule is more positive, since each H has one proton in its nucleus,
and the electrons rarely circulate around this area.
80. Covalent
81. The negative end of the water molecule attracts the positive ions of a salt, or
sometimes the positive end of another polar molecule. The positive end of water
attracts the negative ions or negative end of another molecule.
82. Hydrogen bonds
83. Ions of salts found dissolved in the body
84. The ions of vitamins and minerals are attracted to water and dissolve in it
throughout the alimentary canal. Then when water is absorbed through the large
intestine it pulls those essential electrolytes into the blood stream also, providing
your body with its mineral needs.