Ap Biology Chapter 7

Front 1

anatomy

Back 1

defined as the study of the structure of an organism

Front 2

physiology

Back 2

study of the functions of an organism

Front 3

tissues

Back 3

groups of cells with common structure and function

Front 4

4 types of tissues

Back 4

1. Epithelial - sheets of tightly packed cells; covers body, lines organs of body and acts as protective barrier. one side is always bound to underlying support surface called basement membrane. other surface faces either air or fluid environment.
2. connective tissue. supports and binds other tissues. consists of scattered cells within an extracellular matrix. some are cartilage, tendons, ligaments, bone and blood.
3. nervous tissue. senses stimuli and transmits signals from one part of body to glands, muscles and brain.
4. muscle tissue. composed of long cells called muscle fibers that contract when they are stimulated by nerve impulse.

Front 5

3 types of muscles

Back 5

1. skeletal muscle
2. cardiac muscle
3. smooth muscle

Front 6

organs

Back 6

organized groups of tissues

Front 7

organ systems

Back 7

organs that work together cooperatively to do a common function.

Front 8

interstitial fluid

Back 8

internal environment of animal

Front 9

homeostasis

Back 9

internal balance in an animal

Front 10

3 components of homeostatic control system

Back 10

1. receptor - detects a change
2. control center - processes info and directs effector
3. effector - makes appropriate response

Front 11

metabolic rate

Back 11

amount of energy an animal uses in a unit of time

Front 12

endothermic

Back 12

warmed by heat generated by metabolism

Front 13

ectothermic

Back 13

do not enough heat by metabolism to influence body temp.

Front 14

basal metabolic rate

Back 14

its metabolic rate at rest, experiencing no stress, and has empty stomach.

Front 15

essential nutrients

Back 15

those that must be obtained in preassembled organic form because the animal cannot produce them.

Front 16

essential amino acids

Back 16

about half the 20 must be obtained from food.
animals cannot make and must ingest.

Front 17

vitamins

Back 17

organic molecules that are required in the diet in small amounts.
used as co-factors in ezymed controlled bioreactions.

Front 18

minerals

Back 18

simple and organic nutrients that are also required by diet in small amounts

Front 19

herbavors, carnivors, and omnivors are terms

Back 19

so use them!

Front 20

ingestion

Back 20

the act of taking in food, first stage in processing food

Front 21

digestion

Back 21

break down of food into small molecules capable of being absorbed by cells

Front 22

enzymatic hydrolysis

Back 22

reaction by which macromolecules are broken up, involves addition of water

Front 23

absorption

Back 23

stage in food processing when body cells take up small molecules from digestive tract

Front 24

elimination

Back 24

undigested material passes out of digestive tract

Front 25

intracellular digestion

Back 25

occurs within cell enclosed enclosed by protective membrane

parazoans digest food this way

Front 26

extracellular digestion

Back 26

food is broken down outside of cells,

Front 27

gastrovascular cavity

Back 27

where digestion takes place in simple animals - single opening through which food enters and waste is eliminated

Front 28

complete digestive tracts (allimentary canals)

Back 28

one way digestive tubes, that begin with the mouth and end with the anus

Front 29

saliva

Back 29

to be secreted when food is in mouth be a nervous reflex lubricates and contains enzyme salivary amylase-hydrolyzes starch and glycogen into smaller polysaccharids and the disaccharide maltose

Front 30

bolus

Back 30

during chewing food is shaped into a ball

Front 31

pharynx

Back 31

junction that opens into the esophagus and tracheia

Front 32

epiglottis

Back 32

(flap made of cartilage) moves to cover tracheia during swallowing diverting it to the esophagus

Front 33

parastalsis

Back 33

rythmic waves of contraction by smooth muscles in walls of esophagus to move food from pharynx to stomach

Front 34

stomach

Back 34

located in upper abdominal cavity, functions include storing food and secreting gastric juice

Front 35

gastric juice

Back 35

contains hydrochloric acid (Ph of about 2) breaks down extracellular matrix of meat and plant materials, kills most of bacteria ingested with food

Front 36

pepsin

Back 36

enzyme in gastric juice that begins to hydrolize proteins into smaller polypeptides

Front 37

pepsinogen

Back 37

inactive form in which pepsin is secreted and activated hydrochloric acid in stomach

Front 38

acid chyme

Back 38

substance that is result of digestion in stomach and is shunted from end of stomach into beggining of small intestince via the pyloric sphincter, other opening called cardiac oriface

Front 39

small intestines

Back 39

longest section of the allimentary canal, beginning is site of most hydrolysis of macromolecules and rest is responsible absorption of nutrients into blood

Front 40

duodenum

Back 40

first section of small intestine, where acid chyme mixes with secretions from pancreas, liver, gall bladder, and intestinal wall itself

Front 41

bicorbonate

Back 41

secretion from pancreas which acts as a buffer against acid chyme

Front 42

bile

Back 42

secretions from liver which contains bile salts - detergents that aid in digestion

Front 43

how particular macromolecules are broken down in small intestines

Back 43

ddd

Front 44

1. breakdown of carbohydrates

Back 44

pancreatic amylases break stach glycogen and small polysacharides into disaccharides, breakdown of disachharides occurs at wall of intestinal epithelium
monosaccharides are quickly absorbed

Front 45

2. proteins

Back 45

pepsin already started, tripsin and chymotrypsin break polypeptides into smaller chains
dipeptidases, carboxypeptidase, and aminopeptidase are the enzymes involved

Front 46

3. nucleic acids

Back 46

similar to proteins, nucleases break them down into their small parts

Front 47

4. fats

Back 47

digestion of fats starts in the small intestine. Bile sals coat the fat droplets and keep them from coalescing (in emulsification), and lipase hydrolyzes them