Digestive System

Front 1

Accessory Organs

Back 1

Organs that are vital but not physically part of the digestive tract. Ex. Liver, pancreas, gall bladder

Front 2

Salivary Amylase

Back 2

Enzyme in saliva that breaks down starch into simple sugars.

Front 3

Carbohydrases

Back 3

Enzyme that catalyses the hydrolysis of carbohydrates.

Front 4

Catalyst

Back 4

Chemical that speeds up a chemical reaction buy is not used up in the reaction.

Front 5

Hydrolysis

Back 5

Addition of water molecule cleaves a macromolecule into subunits.

Front 6

Chyme

Back 6

Thick liquid formed by mixing food with gastric juice in the stomach.

Front 7

Digestive tract.

Back 7

Long tube that extend from mouth to anus, through which food is broken down into simpler compounds used for energy, growth, and cell repair.

Front 8

Bolus

Back 8

Smooth, lump-like mass of food rolled by tongue to aid swallowing.

Front 9

Macromolecule

Back 9

Complex assembly of organic molecules.

Front 10

Liver

Back 10

Organ found in the abdomen that performs hundreds of functions including the secretion of bile to digest fats; other functions include plasma protein production, blood detoxification, and glycogen storage.

Hint 10

Accessory organ

Front 11

Disaccharide

Back 11

Sugar that can be hydrolysized into two monosaccharide subunits.

Front 12

Monosaccharide

Back 12

Simple sugar that cannot be hyrolyzed into simpler sugars

Front 13

Cardiac sphincter

Back 13

A muscular ring between the esophagus and the stomach that controls the movement of food into and out of the stomach.

Front 14

Dehydration synthesis

Back 14

Formation of covalent bond between two subunit molecules by the removal of an OH group from one subunit and a hydrogen atom from the other subunit.

Front 15

Gall bladder

Back 15

Stores bike produced by liver between meals.

Front 16

Mucus

Back 16

Stomach hormone that stimulates the secretion of hydrochloric acid and the inactive precursor molecule of pepsin from glands in the stomach.

Front 17

Homeostasis

Back 17

The tendency of the body to maintain a relatively constant internal environment.

Front 18

Lipids

Back 18

Enzyme that catalyzes the hydrolysis of triglycerides into glycerol and fatty acids.

Front 19

Bioavailability

Back 19

Amount of nutrients a person absorbs from a source, rather than the total amount actually in a source.

Front 20

Enzyme

Back 20

Protein molecule that acts as a catalyst to increase the rate of a reaction.

Front 21

Enzyme

Back 21

Protein molecule that acts as a catalyst to increase the rate of a reaction.

Front 22

Pancreas

Back 22

Secretes digestive enzymes into small intestine, as well as bicarbonate to neutralize hydrochloric acid from the stomach; also secretes the hormone insulin.

Front 23

Inhibitor

Back 23

Molecule that attaches to an enzyme and reduces its ability to bind substrate.

Front 24

Gastrin

Back 24

Stomach hormone that stimulates the secretion of hydrochloric acid and the inactive precursor molecule of pepsin from glands in the stomach.

Front 25

Pepsin

Back 25

Protein-digesting enzyme secreted in the stomach; remains inactive until hydrochloric acid is present.

Front 26

Pepsin

Back 26

Protein-digesting enzyme secreted in the stomach; remains inactive until hydrochloric acid is present.

Front 27

Peristalsis

Back 27

Wave-like series of muscular contractions and relaxations of the circular and longitudinal muscles that surround the various parts of the digestive tract; aids the movement of food through digestive tract.

Front 28

Polysaccharide

Back 28

Complex carbohydrate consisting of many simple sugars linked together.

Front 29

Protease

Back 29

Enzyme that hydrolyzes the peptide bonds that link amino acids in proteins and peptides.

Front 30

Substrate

Back 30

Substance upon which an enzyme acts.

Front 31

Triglyceride

Back 31

High-energy organic molecule composed of one glycerol molecule and three fatty acid molecules.

Front 32

Triglyceride

Back 32

High-energy organic molecule composed of one glycerol molecule and three fatty acid molecules.

Front 33

Villus (villi)

Back 33

Finger-like projection along the ridges of the small intestine; increases surface area to aid in absorption of nutrients.

Front 34

Essential amino acid

Back 34

One the of the eight amino acids that must come from our diet.

Front 35

Nucleic acid

Back 35

Macromolecule formed from a long chain of nucleotide subunits, each consisting of a 5 carbon simple sugar, a nitrogen-containing base, and a phosphate group.

Front 36

Peptide bond

Back 36

Bond between the amino group of one amino acid and the carboxyl group of another in a protein.

Front 37

Protein

Back 37

Organic macromolecule assembled from subunits of amino acids.

Front 38

Protein

Back 38

Organic macromolecule assembled from subunits of amino acids.

Front 39

Segmentation

Back 39

Process in which physical digestion occurs in the small intestine; chyme slashes back and forth between segments of the small intestine that form when bands of circular muscle briefly contract.

Front 40

Esophageal sphincter

Back 40

Muscular ring that acts as a valve between the stomach and the first part of the small intestine (duodenum), controlling the passage of food out of the stomach.

Front 41

Small intestine

Back 41

Length of the digestive tract comprised of the duodenum, jejunum, and ileum; main function is to complete the digestion of macromolecules and to absorb their component subunits.

Front 42

Large intestine

Back 42

Portion of the digestive system comprised of the caecum, colon, rectum, and anal canal; main function is to concentrate and eliminate waste materials.