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30 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Front (Term) Digestive System |
The system that breaks down food and absorbs nutrients from the food and disposes of waste |
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Front (Term) Macromolecule |
Back (Definition) The 4 types of macromolecules in the body are carbs, proteins, lipids, nucleotides. Large complex assembly of organic molecules |
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Front (Term) Dehydration Synthesis |
Back (Definition) The joining of monosaccharides to create a disaccharide by removing water |
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Hydrolysis |
The breaking up of disaccharides to form monosaccharides by absorbing water |
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Carbohydrates |
Organic macromolecule that contains carbon, hydrogen, and oxygen in a 1:2:1 ratio ( monosaccharides, disaccharides, polysaccharides) |
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Protein |
Source of energy from amino acids |
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Lipid |
Group of organic macromolecules, including fats, oils, phospholipids, and steroids, that is insoluble in water, but soluble in a non-polar, organic substance |
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Nucleic Acids |
Nucleotide's subunits- phosphate group, 5-carbon simple sugar, nitrogenous base. Macromolecule formed from a long chain of nucleotide subunits. |
DNA RNA |
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Monosaccharide |
A simple sugar that cannot hydrolyze into simpler sugars |
Glucose, fructose, and galactose . |
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Disaccharide |
Any 2 monosaccharides molecules which went through hydrolysis to create a carbohydrate which is a disaccharide |
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Enzyme |
Complex proteins produced by cells to act as catalysts in specific biochemical reactions |
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Catalyst |
A substance that initiates or accelerates a chemical reaction without itself being affected |
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Competitive Inhibitor |
A form of enzyme inhibition where binding of the inhibitor to the active site on the enzyme prevents binding of the substrate and vice versa |
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Amylase |
An enzyme found in saliva that breaks down starch into simpler sugars |
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Esophagus |
Directs food from mouth to stomach |
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Amylase |
An enzyme found in saliva that breaks down starch into simpler sugars |
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Esophagus |
A muscular potion of the digestive tract that directs food from mouth to stomach |
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Peristalsis |
A wavelike series of muscular contractions and relaxations in the esophagus that moves the bolus towards the stomach (main reason, other is gravity) |
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Pyloric Sphincter |
Controls the exit of the stomach's contents into the small intestine |
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Pepsin |
Protein digesting enzyme, remains inactive until the HCl is present. Once active it hydrolyzes proteins to yield polypeptides |
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Villi |
Finger-like projection along the ridges of the small intestine; increases surface area to aid in absorption of nutrients |
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Carbohydrases |
Enzymes that catalyze the hydrolysis of carbohydrates (digest carbohydrates) |
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Lipases |
Enzymes that catalyze the hydrolysis of triglycerides into glycerol and fatty acids (Digest fats) |
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Proteases |
Enzymes that hydrolyze the peptide bonds that link amino acids in proteins and peptides (digest larger polypeptides) |
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Gastrin |
A stomach hormone which stimulates the secretion of HCl and the inactive precursor molecule of pepsin from glands in the stomach |
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Secretin |
One of the 3 enzymes secreted into the bloodstream by the duodenum, causing inhibition of stomach movement and secretions. Extra And enabling fatty meals to remain longer in the stomach than non-fatty meals; also stimulates the pancreas to release more bicarbonate to neutralize acidic chime |
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Chyme |
Thick liquid formed by mixing food with gastric juice in the stomach |
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CCK |
Cholecystokinin- one of the 3 enzymes secreted into the bloodstream by the duodenum, causing inhibition of stomach movement and secretions, and enabling fatty meals to remain in the stomach longer than non-fatty meals; also stimulates increased pancreatic secretions of digestive enzymes and gall bladder contractions |
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GIP |
Gastric inhibitory peptide; one of the 3 enzymes secreted into the bloodstream by the duodenum, causing inhibition of stomach movement and secretions, and enabling fatty meals to remain in the stomach longer than non-fatty meals |
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Emulsification |
Physical process producing a greater surface area of fats on which the lipases can act |
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