Mca 9Th Grade - Biology - Unit 9

Front 1

What are the 3 accessory organs?

Back 1

Liver
Pancreas
Gallbladder

Front 2

What is the role of the Liver?

Back 2

The liver creates a digestive enzyme called bile.

Front 3

What is bile?

Back 3

Bile is a digestive enzyme that is breaks down fats; it is a greenish color

Front 4

What is the role of the pancreas in digestion?

Back 4

The pancreas creates digestive enzymes such as pancreatic protease, pancreatic lipase, and pancreatic amylase.

Front 5

What is the role of the gallbladder in digestion?

Back 5

The gallbladder stores, concentrates, and releases bile into the duodenum (small intestine). This helps break down lipids or fats.

Front 6

What are the 3 macromolecules discussed in class? And, what do they break down into?

Back 6

1. Carbohydrates --> glucose
2. Proteins --> amino acids
3. Lipids --> 3 fatty acids / 1 glycerol

Front 7

What is the function of carbohydrates in the digestive system?

Back 7

Carbohydrates provide a quick source of energy.

Front 8

What are carbohydrates important to in the body?

Back 8

Brain and red blood cells

Front 9

What is the function of proteins in the digestive system?

Back 9

Proteins are the building blocks of all cellular structures, enzymes, connective tissue, etc.

IT IS FOUND EVERYWHERE IN THE BODY!

Front 10

What is the function of lipids in the digestive system?

Back 10

Lipids store energy.

It is found in the cell walls.

Front 11

How are enzymes biological catalysts?

Back 11

Enzymes speed up chemical reactions in the body. The enzyme attaches to a specific substrate to help create a new product.

Front 12

What is the difference between chemical and mechanical digestion?

Back 12

Mechanical digestion breaks food into smaller pieces that are easier to digest.

Chemical digestion uses enzymes to break complex molecules down into simpler compounds that can be absorbed by the body.

Front 13

What's the difference between dehydration synthesis and hydrolysis?

Back 13

Dehydration Synthesis COMBINES monomers (to form macromolecules) by "removing water" between molecules.

Hydrolysis SEPARATES monomers by "adding water" (to break down macromolecules)

Front 14

Where does chemical digestion occur?

Back 14

Mouth
- salivary amylase
Stomach
- pepsin / HCl
Small Intestine
- Bile, Pancreatic Amylase, Pancreatic Protease, Pancreatic Lipase

Front 15

Name the enzymes/acids/chemicals involved in chemical digestion.

Back 15

1. Salivary Amylase (carbohydrate breakdown)
2. HCl / Pepsin (protein breakdown)
3. Bile (lipid breakdown)
4. Pancreatic Amylase
5. Pancreatic Protease
6. Pancreatic Lipase

Front 16

What enzyme/acid/chemicals break down CARBOHYDRATES and into what?

Back 16

Salivary Amylase and Pancreatic Amylase

break down carbohydrates into

GLUCOSE

Front 17

What enzyme/acid/chemicals break down PROTEINS and into what?

Back 17

HCl, Pepsin, Pancreatic Protease

break down protein into

AMINO ACIDS

Front 18

What enzyme/acid/chemicals break down LIPIDS and into what?

Back 18

Bile, Pancreatic Lipase

break down lipids into

3 FATTY ACIDS / 1 GLYCEROL

Front 19

Where in the digestive system is PEPSIN activated?

Back 19

Pepsin is activated by HCl in the stomach.

Front 20

Where in the digestive system is salivary amylase activated?

Back 20

The mouth.

Front 21

Where in the digestive system is BILE created, stored and used?

Back 21

Bile is created by the liver.
Bile is stored in the gallbladder.
Bile is used in the duodenum (small intestine) to down lipids.

Front 22

Where is Pancreatic Amylase, Pancreatic Protease, and Pancreatic Lipase activated?

Back 22

Activated in the duodenum (Small Intestine)

Front 23

What is the correct order of food pathway?

Back 23

Mouth --> Esophagus --> Stomach --> Small Intestine (duodenum, jejunum, ileum) --> Large Intestine --> Rectum --> Anus

Front 24

What is the function of the small intestine and the large intestine?

Back 24

SMALL INTESTINE - chemical digestion takes place and simple compounds pass through capillaries and are absorbed by the blood stream.

LARGE INTESTINE - absorbs water and vitamins

Front 25

Name an example of a food rich in carbohydrates.

Back 25

Sugars and starches (pasta).

Front 26

Name an example of a food rich in protein.

Back 26

Meat, eggs, fish.

Front 27

Name an example of a food rich in lipids.

Back 27

dairy, cheese, milk, fatty meats

Front 28

What is PERISTALSIS?

Back 28

Muscle movements (contractions) that help move food through the digestive tract.

Front 29

What organ interprets signals of decreased nutrient levels from your body and triggers the release of digestive juices into the stomach?

Back 29

Hypothalamus

Front 30

What is DIGESTION?

Back 30

The process where food molecules (macromolecules) are broken down by enzymes into smaller food molecules that can be absorbed into the bloodstream for use by the cells.

Front 31

Name 2 ways that chewing helps the process of digestion.

Back 31

1. Increases the surface area of the food
2. Moistens the food with saliva

Front 32

An example of mechanical digestion is _______.

Back 32

Chewing

Front 33

To break down food all the way, or chemically break down food, ________ are needed.

Back 33

Enzymes

Front 34

___________ are biological catalysts made of proteins that increase chemical reactions to break down molecules

Back 34

Enzymes

Front 35

Most fats are broken down in the 1st 10 inches of the small intestine called the _______.

Back 35

Duodenun

Front 36

In order to absorb nutrients into the bloodstream, what is needed to be present?

Back 36

Capillaries

Front 37

We do not have enzymes to digest _________.

Back 37

Cellulose (fiber)

Front 38

What would result if too much water was reabsorbed by the large intestine?

Back 38

Constipation

Front 39

What would result if too little water was reabsorbed by the large intestine?

Back 39

Diarrhea

Front 40

Benedict's Solution turns _________ in the presence of __________.

Back 40

Orange or Brick Red in the presence of glucose

Front 41

Biuret's Solution turns _________ in the presence of __________.

Back 41

Violet in the presence of protein

Front 42

Lugol's Iodine Solution turns ________ the color ________.

Back 42

turns starch the color blue

Front 43

Name a source, function, and deficiency of vitamin A.

Back 43

SOURCE: Liver, Green & Yellow Vegetables
FUNCTION: Forms Eye Pigment
DEFICIENCY: Night Blindness

Front 44

Name a source, function, and deficiency of vitamin D.

Back 44

SOURCE: Fish Oil, Liver
FUNCTION: Important for bone & teeth formation
DEFICIENCY: Rickets

Front 45

Name a source, function, and deficiency of vitamin E.

Back 45

SOURCE: Oils, Whole Grain
FUNCTION: Protects Red Blood Cells
DEFICIENCY: Fragility of Red Blood Cells

Front 46

Name a source, function, and deficiency of vitamin K.

Back 46

SOURCE: synthesis by ingesting bacteria, Green & Yellow Vegetables
FUNCTION: Assists liver in synthesis of clotting factors
DEFICIENCY: Internal hemorrhaging

Front 47

Name a source, function, and deficiency of FOLATE.

Back 47

SOURCE: Liver, Yeast
FUNCTION: Coenzyme in nucleic acid synthesis
DEFICIENCY: Failure of red blood cells to mature