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AJHS Digestion
Digestion
| Question | Answer |
|---|---|
| Digestion | The chemical and mechanical process of breaking up food into soluble pieces.This is so it is more easily absorbed into the blood stream. |
| Mammal | Feed their young with milk. They also have hair, 3 middle ear bones and a brain which regulates body temperature and circulatory system functions. |
| Nutrients | Substance that provides nourishment essential for growth and the maintenance of life. Can be used to repair damaged tissue, grow more tissue, regulate the processes of a body or can be converted into energy. |
| Ingestion | The process of consuming food. Eating. |
| Absorption | The process of substances moving into cells or tissues through diffusion. e.g. nutrients being absorbed into the bloodstream.Digested food is also moved into the small intestine by absorption.Most of the nutrients in the digested food go there. |
| Egestion/Excretion | The process of removing waste material from an organism. In humans, this process is carried out by the kidneys, liver, bile, large intestine, skin and eccrine |
| Mastication | Chewing, ripping, piercing, grinding, movement of tongue. Mechanical Digestion |
| Emulsification (no reaction is taking place) | Breaking up of large fat globs into smaller pieces to increase surface area for lipase to act in digesting fat to fatty acid and glycerol |
| Chemical Digestion | Enzymatic reactions, HCl. It is the chemical breakdown of foods, e.g. proteins in to amino acids. Begins in the mouth |
| What helps to digest food in the stomach? | HCl - creates a acidic environment. Pepsin - breaks down protein. Churning of the stomach Gastric acid - breaks down proteins |
| Enzyme | A catalyst - speeds up a reaction. End in 'ase' e.g. amylase, cellulase, protease, lipase. They perform very specific jobs. Affected by factors such as temperature, pH level and inhibitors |
| Denature | The deformation of an enzyme due to extreme pH levels or temperature. The active site no longer fits in with the particular substrate and a reaction is therefore not sped up. If proteins are denatured in a cell, the cell's functions are disrupted. May die |
| Polypeptide | Short chain of amino acids linked together by peptide bonds. Generally contain between 10-100 amino acid molecules. They are smaller than regular proteins |
| Carbohydrates | Made of carbon, hydrogen and oxygen eg glucose, starch, sucrose, fructose, cellulose. It is an organic compound. They can be used for energy, for structure, in the immune system, fertilization, to prevent blood blotting and other things |
| Proteins | Made of amino acids. Broken down by enzyme protease (pepsin/trypsin). Proteins catalyse metabolic reactions, help with DNA replication and transport molecules. |
| Lipids | Made of glycerol and 3 fatty acids. Broken down by enzyme lipase. They store energy and help the cell membrane structure. |
| Monosaccharide | Simple sugar e.g. glucose. Basic units of carbohydrates. Generally colourless and dissolve in water |
| Polysaccharide | Complex sugar e.g. starch, cellulose. Long molecules of monosaccharides joined by bonds. |
| Oesophagus | Food tube, down which food is squeezed by circular muscles to stomach. When you eat food it goes from the pharanyx to the esophagus to the stomach. |
| Bolus | Ball of food that has been chewed to the point of swallowing |
| Stomach | Elastic bag after mouth. Contains HCl, pepsin, lined with mucous. pH ~2 which enables pepsin to work at it's optimum and kills bacteria. This is where the second part of digestion happens. The digested food is then sent to the small intestines |
| Bile | Made in liver, Stored in gall bladder, Emulsifies lipids, Alkaline pH 7.5-8. When you eat food the bile is moved into the duodenom. |
| Bile Duct | Bile goes out here. Joins up with pancreas tube. Goes into the duodenum |
| Gall Bladder | Stores bile. Connected to the bile duct which is where the stored bile travels through. |
| Liver | Nutrients are transported from the small intestine via the hepatic portal vein here. Then are sorted to where they go or converted to be stored. Makes bile |
| Pancreas | Secretes pancreatic juices which contain: (Pancreatic) amylase, Trypsin, amylase, maltase, lipase. It is alkaline and helps to neutralise the gastric acid so the enzymes can work effectively |
| Small Intestine | Duodenum, Ileum, jujenium. The small intestine gets bile and pancreatic juices. This is where most of digestion happens. |
| Assimilation | When food molecules become a part of the bodies tissue. The food is first broken down by physical and chemical breakdown and then the substances are chemically altered in the bloodstream. The food is reaches the cells through the liver |
| Duodenum | First part of the small intestine. Emulsification of lipids by bile takes place here. Lipase - lipids into fatty acids and glycerol. Amylase - carbohydrates into glucose. Breaks down food sent to the small intestine. Regulates rate of emptying stomach. |
| Chyme | The greenish stuff that leaves the stomach. pH is quite acidic. Consists of water, partially digested food, HCl and digestive enzymes. It goes into the duodenum and nutrients are extracted from it. Chyme comes from broken down bolus |
| Colon/ Large Intestine | Absorption of water and minerals here from remaining food particles. Folded. Last part of the digestive system. Passes waste from the body. Takes around 16 hours to finish digesting food. |
| Villi/Microvilli | Small projections that increase surface area in the ileum. Villi are covered in microvilli. Contain capillaries, lymph lacteals to carry nutrients away. They enable the intestinal wall to absorb more digested nutrients through diffusion. |
| Ileum | Middle section of the small intestine. pH 7 - 9. Absorption of nutrients take place here into the bloodstream. Covered in villi and microvilli. Wall is one cell thick. Made up of folds to increase surface area. Villi take amino acids and glucose to liver |
| Amylase | Converts carbohydrates into glucose, Works best at pH 7 (both pancreatic and salivary. An enzyme present in saliva. Helps in digestion of food. |
| Lipase | Converts lipids into fatty acids and glycerol, Works best at pH 7, Pancreatic lipase from the pancreas. An enzyme. |
| Cellulase | Converts cellulose into glucose. A suite of enzymes. |
| Protease Pepsin | Works best at pH 1 -2, Made from cells in gastric pits of the stomach. Breaks down proteins into amino acids. Protease = a group of proteins which can break down an enzyme |
| Protease Trypsin | Made in pancreas. In pancreatic juices. Works best at pH 7, Breaks down proteins into amino acids. Breaks peptide chains in proteins. |
| Amino acids | Make polypeptides that form protein. Cannot be stored. Excess are deaminated and converted into glucose. Ammonia is a by-product of deamination and converted into urea which is removed from the body. During digestion, protein is broken down into amino aci |
| Glucose | Make up carbohydrates, Stored as glycogen. Used for energy |
| Fatty acids and Glycerol | Make up lipids, Stored as fat |
| Appendix | Humans do not use it but is thought to digest plant material as primates. A human equivalent of a caecum. |
| Peristalsis | Muscular movement that helps push food along. Occurs in the oesophagus, small and large intestine. Happens all the time even when you are not eating. |
Created by:
Nehar11
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