Animal Phys Lecture 9 Food, Feeding, Digestion

Front 1

assimilation

Back 1

the acquisition and absorption of energy in the form of food

Front 2

3 components of assimilation

Back 2

1. SENSORY systems to locate and acquire food; appetite
2. PHYSICAL structures to mechanically disrupt food
3. CHEMICAL processes that break food into forms that can be transported and metabolized

Front 3

Energy is stored in the body as___

Back 3

carbohydrates, fats, and proteins

Front 4

if energy expenditure is less than food intake,

Back 4

then the liver and muscle cells store energy as glycogen, a polymer of glucose

Front 5

if glycogen stores are at their maximum,

Back 5

then excess energy is stored as fat

Front 6

if food intake is less than muscle utilization,

Back 6

then the body expends liver glycogen first, then draws on muscle glycogen and fat

Front 7

most people have enough fat,

Back 7

to sustain them for several weeks of starvation

Front 8

examples of organic carbon

Back 8

carbohydrate and or fat

Front 9

examples of organic nitrogen

Back 9

amino acids from protein, can be converted to organic molecules

Front 10

essential nutrients

Back 10

organic molecules that the body cannot make

Front 11

essential amino acids

Back 11

phenylalanine, leucine, methionine, lysine, isoleucine, valine, threonine, tryptophan

Front 12

essential fatty acids

Back 12

omega-3 and omega-6. we cannot synthesize new molecules, get them from linoleic or linolenic acid

Front 13

vitamins

Back 13

water soluble (B and C)
fat soluble (A, D, E, and K)

Front 14

two problems with food

Back 14

1. macromolecules of carbs, proteins, and fat are too large to pass through the cell membrane
2. these macromolecules are not identical to its food

Front 15

mechanical fragmentation

Back 15

chewing

Front 16

purpose of mech fragmentation

Back 16

increase surface area to expose food to digestive juices w hydrolytic enzymes

Front 17

enzymatic digestion =

Back 17

enzymatic hydrolysis

Front 18

fructose has a high__

Back 18

sweet context

Front 19

macro: carb
monomer:

Back 19

glucose, fructose

Front 20

macro: proteins
micro:

Back 20

amino acids

Front 21

essential amino acids

Back 21

phenylalanine, leucine, methionine, lysine, isoleucine, valine, threonine, tryptophan

Front 22

essential fatty acids

Back 22

omega-3 and omega-6. we cannot synthesize new molecules, get them from linoleic or linolenic acid

Front 23

vitamins

Back 23

water soluble (B and C)
fat soluble (A, D, E, and K)

Front 24

two problems with food

Back 24

1. macromolecules of carbs, proteins, and fat are too large to pass through the cell membrane
2. these macromolecules are not identical to its food

Front 25

mechanical fragmentation

Back 25

chewing

Front 26

purpose of mech fragmentation

Back 26

increase surface area to expose food to digestive juices w hydrolytic enzymes

Front 27

enzymatic digestion =

Back 27

enzymatic hydrolysis

Front 28

fructose has a high__

Back 28

sweet context

Front 29

macro: carb
monomer:

Back 29

glucose, fructose

Front 30

macro: proteins
micro:

Back 30

amino acids

Front 31

enzymatic digestion =

Back 31

enzymatic hydrolysis

Front 32

macro: carbs
micro:

Back 32

glucose, fructose

Front 33

macro: proteins
micro:

Back 33

amino acids

Front 34

macro: fat
micro:

Back 34

fatty acids, glycerol

Front 35

macro: nucleic acids
micro

Back 35

nitrogenous bases, sugar, phosphate

Front 36

struc difference between carnivore and herbivore

Back 36

cecum size

Front 37

what is the cecum used for?

Back 37

digest cellulose

Front 38

enterosymbionts stored in the cecum

Back 38

bacteria and fungi

Front 39

carnivores has a long __

Back 39

intestine to absorb the nutrients from

Front 40

mammalian digestive tract

Back 40

mouth, pharynx, esophagus, stomach, intestine, anus

Front 41

amylase

Back 41

enzyme that breaks down complex carbs during mastication

Front 42

what is digested in the stomach?

Back 42

proteins

Front 43

what chemical digests proteins in the stomach?

Back 43

hydrochloric acid

Front 44

what do you call the partially digested food in the stomach?

Back 44

chyme

Front 45

what comes after the stomach?

Back 45

pyloric sphincter, duodenum of the small intestine

Front 46

appendix in an extension of the

Back 46

cecum

Front 47

why is the appendix considered a vestigial organ?

Back 47

used when humans were more omnivores

Front 48

something unique for mammal digestion system

Back 48

allows for the ingestion of additional meals before the previous meal is digested

Front 49

three parts of the small intestine

Back 49

duodenum, jejunum, ileum

Front 50

purpose of vili and microvili

Back 50

increase surface area to maximize absorption area

Front 51

vili contains__

Back 51

blood vessels

Front 52

3 stages of digestion

Back 52

1 cephalic phase
2 gastric phase
3 intestinal phase

Front 53

cephalic phase begins __

Back 53

in the mouth