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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