Download Mammals Unit SLO

Mammals Unit Specific Learning Outcomes
Biology 1.5 External 3 Credits
Revised (Y/N)
I should be able to:
Distinguish between the consumers:
- herbivore
- carnivore
- omnivore
Recognise food as:
-
a source of energy, measured in kilojounes (kJ)
requirement for growth and repair of tissues
List the main food types:
- carbohydrates
- lipids
-
proteins
water
- cellulose
- vitamins & minerals
Recognise the three different types of teeth:
- incisors
- canines
- molars/premolars
Describe the function of the three different types of teeth and
how the structure of each type of tooth is related to its function
Describe the importance of herbivore mouth and jaw design in terms of the
physical breakdown of food including:
- diastema (the large gap between incisors and molars/premolars)
- large jaw
-
well developed facial muscles
Describe the importance of carnivore mouth and jaw design in terms of the
physical breakdown of food including:
- long, sharp, curved canines
- sharp, jagged, blade-shaped molars
- reduced facial muscles
Describe the purpose of digestion
Recognise and label the following structural components of the digestive system:
- mouth, teeth and tongue
- salivary glands
- epiglottis
- oesophagus
-
stomach
liver
- gall bladder and bile duct
- pancreas
duodenum (the beginning part of small intestine)
ileum (the last part of small intestine)
colon (the first part of large intestine)
caecum
rectum
- anus
Describe peristalsis
Describe the function of epiglottis
Describe the function of the three different types of enzymes:
-
amylase: breakdown carbohydrates into much smaller starch and sugar
(e.g. glucose) molecules
lipase: breakdown lipids into glycerol and fatty acid molecules
protease: breakdown proteins into amino acid molecules
Describe how enzymes are affected by pH (each specific enzyme will work at its
own optimum pH)
Describe the digestion processes in the mouth:
- physical breakdown (chewing)
- chemical breakdown (amylase in saliva working in neutral condition)
Describe the digestion processes in the stomach:
- physical breakdown (churning)
- chemical breakdown (protease in gastric juice working in acidic condition)
- stomach wall is coated with alkaline mucus which protects itself from
being digested
- hydrochloric acid (HCl) in gastric juice kills bacteria and enables protease
Describe the digestion processes in the duodenum:
- digestion comes to completion (amylase, lipase and protease in pancreatic
juice complete breaking down carbohydrates, lipids and proteins)
- stomach acid is neutralised by bicarbonate in pancreatic juice (lipase is
-
enabled)
bile is added to help digest lipids
Describe how bile help digest lipids:
- bile breaks down large fat molecules into smaller ones
- surface area of the fat is greatly increased, speeding up the action of the
lipase enzyme
Describe the purpose and the importance of villi and how the structure of villus
aids the absorption of food in the ileum
Describe the purpose of absorption
Describe the absorption processes in:
-
ileum (most nutrients absorbed)
colon (water and salt absorbed)
Describe how food and oxygen are delivered to the cells and waste (e.g. carbon
dioxide) is removed by the circulation of blood
Describe how the capillaries have very thin wall to allow molecules to diffuse
(pass through) across into the cells or from the cells into the blood
Describe how energy in food is released by chemical reaction inside cells called
respiration
Recall respiration equation:
C6H12O6 + 6 O2 → 6 CO2 + 6 H2O + Energy