Bio Reading Chp 22

Front 1

two reasons why animals must eat

Back 1

acquire energy needed for all growth and activity, and to acquire the raw materials required for life

Front 2

kilocalorie

Back 2

1000 calories/ kcal

Front 3

basal metabolic rate

Back 3

amount of energy expended at rest, with no food in the digestive that

Front 4

purpose of water in an animal

Back 4

water transports nutrients and waste materials throughout the body

it takes part in chemical reactions

serves as a solvent for many vitamins and minerals,
amino acids, and sugars

lubricates many joints, spinal cord, and the eyes

helps regulate body temp

Front 5

protein molecules are broken down into what?

Back 5

individual amino acids

Front 6

how many essential and non essential amino acids are there?

Back 6

8 essential
12 non

Front 7

what are the 8 essential amino acids found in

Back 7

milk, eggs, meat, poultry, cheese, and fish

Front 8

how and where do we store proteins

Back 8

proteins and the amino acid pool they generate on digestion cannot be stored very long in our bodies, usually less than a day

Front 9

3 different types of macromolecules consumed

Back 9

proteins carbohydrates and fats

Front 10

what do proteins provide

Back 10

raw materials for growth and for the production of enzymes

Front 11

carbohydrates

Back 11

primary fuel which animal bodies run, nearly all of the energy used by our brain comes from simple carbohydrate glucose

Front 12

simple sugars

Back 12

include glucose and fructose, linear or ring structures with three to seven carbon atoms

Front 13

dissacharides and digestible complex sugars

Back 13

multiple simple sugars can bond together to form complex but digestible molecules

Front 14

fiber

Back 14

complex carbohydrate, such as cellulose, forms structural part of plants

Front 15

how and where do humans store carbohydrates

Back 15

mostly stored as glycogen in liver and muscle cells

Front 16

large amounts of water are bound to stored glycogen:

Back 16

4 pounds of water for every pound of glycogen

Front 17

digestible complex sugars

Back 17

simple sugars bonded together, such as sucrose or starch

bonds between simple sugars must be broken before the energy releasing reactions of glycolysis occur

Front 18

fats function:

source:

storage:

Back 18

fats provide a dense source of energy that can be efficiently stored in the body and they aid in keeping the body warm

butter, cheese, oils, eggs, and meat

fats are stored in fat cell throughout the body

Front 19

saturated fats

Back 19

fatty acids have straight tails and can be packed together tightly

tend to be solid at room temp

more likely to b stored as fat in the body

Front 20

unsaturated fats

Back 20

fattty acids have kinked tails and cannot be packaged together tightly

tend to be liquid at room temp

less likely to be stored as fat inthe body

Front 21

what are the primary fuel on which animal bodies run

Back 21

carbohydrates

Front 22

what function as a dense source of energy that can be efficiently stored

Back 22

dietary fats

Front 23

vitamins

Back 23

organic compound that are essential nutrients required by the body in small amounts for growth

Front 24

3 common features common to vitamins and minerals

Back 24

don't ield any usable energy

need to be consumed in much smaller amounts than proteins carbohydrates adn fats in our diet

we ten to consume sufficient amounts if we eat a healthy diet

Front 25

digestive process from start to finish

Back 25

ingestion
digestion
absorption
elimination

Front 26

ring of muscle at the point where esophagus connects to the stomach; seals off the stomach once food enters, preventing regurgitation of stomach acid

Back 26

sphincter

Front 27

3 functions of the stomach

Back 27

physically breaks down and mixes food

secretes acid to further break down food chemically and to kill bacteria

begins some chemical digestion of proteins

Front 28

liquid acidic form of food once it has been fully digested

Back 28

chyme

Front 29

process of digestion in the stomach

Back 29

muscles in stomach churn and physically break down and mix food

gastric pits produce hydrochloric acid to activate pepsin

food mixture called chyme, then passes into the small intestine

Front 30

digestion in the small intestine

Back 30

as a sphincter at the end of the stomach relaxes small amounts of chyme are squirted into the small intestine

liver produces bile, goes to gallbladder, stored in small intestine ends up in easily digested and absorbed droplets of fat

pancreas secretes pancreatic juice

cells within walls of small intestine produce enzyme that further digests fats carbs and proteins

Front 31

bile

Back 31

juice that aids in the breakdown in fat

Front 32

absorption

Back 32

process by which energy rich food particles are taken from digestive tract into bloodstream allow for very efficient absorption of nutrients

Front 33

c

Back 33

c