Unit 3 Test

• Primary energy source - cellulose (polysaccharide)
• Fibre, starch (polysaccharide) energy storage in plants

Primary energy storage in animals; aid in vitamin absorption; insulation; component of cell membrane; making some other chemicals.

• Functional (ie enzymes building, breaking and rearranging molecules; hemoglobin)
• Structural (ie collagen making up bone and tendons)

Monosaccharides (general formula of 1C:2H:1O)

Glycerol and fatty acids

• Aminal acids (8 essential)
• Polypeptides (short chains of amino acids)

• Monosaccharides: glucose, lactose, galactose
• Disaccharides: sucrose, lactose, maltose
• Polysaccharides: starch/amylose, cellulose, glycogen

• Triglycerides
• Unsaturated fatty acids (double bond between carbon atoms; bent shape; liquid at room temp)
• Saturated fatty acids (single bonds between carbon atoms; straight shape; solid at room temp)

• Enzymes
• Polypeptide

Mouth

Small intenstine (duodenum)

Stomach

Saliva contains amylase for breaking down amylose/starch; maltase breaks down maltose

• Lipase breaks apart triglycerides
• Bile salts break large fat globules into small fat globules

• Pepsin (stomach)
• Trypsin (small intestine)
• Peptidases (small intestine) breaks down polypeptides into amino acids

When proteins change shape at high temperatures

A molecule upon which an enzyme acts

The place on an enzyme where a substrate attaches

Clusters of atoms that give compounds specific characteristics

• Ingestion and digestion
• Physical digestion uses teeth
• Salivary glands secrete saliva which starts chemical digestion and lubricates food
• Tongue moves food around until it forms a bolus

• Ingestion
• Connects mouth to stomach
• Uses peristalsis to move food

• Digestion
• Sphincter muscles control the food into and out of the stomach
• Can expand to 1.5L
• Muscular organ contracts/relaxes, churning food
• Mucus lines the stomach protecting tissue from digestive juices
• HCl helps break down food and kill foreign invaders
• Stomach extremely acidic
• Some chemical digestion (pepsin)
• Small amount of absorption

• Digestion and absorption
• Most chemical digestion occurs in the duodenum
• Chyme from stomach enters duodenum
• Pancreatic secretions raise pH of chyme
• Secretions from gallbladder and pancreas aid in chemical digestion
• Villi increase the surface area of small intestine for absorption

The first 25cm of the small intestine

Partially digested food

• Inside each villi is a network of capillaries and lymph vessels
• Monosaccharides and amino acids are absorbed into capillaries
• Glycerol and fatty acids enter lyph vessels

• Accessory organ
• Produces bile and bile salts used in lipid digestion
• Stores glucose in the form of glycogen
• Stores vitamins
• Detoxifies harmful substances
• Breaks down hemoglobin

• Accessory organ
• Stores bile from liver
• Regulates release of bile into the small intestine

• Accessory organ
• Releases chemicals to raise ph of small intestine to a weak base
• Secretes enzymes for chemical digestion
• Other enzymes are released from the small intestine

• Also called colon
• Absorption and egestion
• Absorb water and some minerals
• Feces composed of undigested cellulose, living and dead bacteria and water
• Receptors signal central nervous system when it is time to void wastes

• The pancreas releases hormones that regulate blood sugar
• Insulin lowers blood sugar after a meal
• Glucagon raises blood sugar after exercie

A person can develop diabetes when the insulin production is not working

• Burning feeling in the lower chest
• Sour or bitter taste in throat or mouth
• Often occurs after a big meal
• Stomach acids irritate the esophagus

Sores in the lining of the stomach caused by the bacterium Helicobacter pylori

• Inflammation of the bowel
• Some symptoms include intermittent abdominal pain, constipation, diarrhea, bloating large quantities of gas
• No known cause

• Hardening of cholesterol, bile salts or bilirubin
• Can block ducts that lead to the small intestine
• Can cause inflammation, damage or infection
• Notice when eating fatty foods

• Inflammation of the pancreas
• Caused by alcohol abuse, smoking, certain medicines or high levels of triglycerides

• Inability to produce or effectively use insulin
• Symptoms include frequent urination, thirst, weight change, extreme fatigue

• Pouches form in the large intestine
• Usually due to a low-fiber diet
• Can lead to inflammation of the colon, pain, fever, nausea or constipation

• Fragile, swollen veings at the base of the esophagus
• Caused by disease of the liver

• Often caused by prolonged, excessive alcohol consumption leading to damage to the liver cells and build up of fats in the liver
• May lead to cirrhosis

• Weakness in the diaphragm allowing a portion of the stomach to protured into the chest cavity
• Common symptoms include acid reflux

• Carbohydrates
• Lipids
• Proteins
• Vitamins
• Minerals
• Water

OH

Hydroxyl group

SH

Sulfhydryl

Amino group

Carboxyl group

Phosphate

• Complex carbohydrates; long chains of monosaccharides
• Examples are starch, glycogen, cellulose and fibre

Repeating chains of glucose, main energy storage in plants

• Glucose storage in animals
• Long chains of glucose molecules
• Humans store about one days' worth of energy as glycogen in the liver

• The structural component of the plant cell wall; makes them rigid
• Repeating chains of glucose, where every other molecule is flipped
• It passes thruogh the human digestive tract undigested

• Undigested parts of fruits, vegetables, grains, nuts and legumes
• May be soluble or insoluble

• It is within plant cells, includes pectin, gums and mucilages
• Partly broken down by bacteria in the large intestine, providing energy

• Wheat and corn bran
• Whole grain breads and cereals
• Vegetables
• Fruit skins
• Nuts

• Only single bonds between carbon atoms
• Form straight chains which fit closely together - tight packing
• Solid at room temperature
• Found in most animal fats

• Have at least one double bond between carbon atoms
• - Monounsaturated - one double bond
• - Polyunsaturated - at least two double bonds
• Bent shape which interferes with packing - loose packing
• Liquid at room temperature
• Found in plant oils, fish oils and margarine

• The process of breaking the double bonds between carbons and adding hydrogens
• Converts saturated fatty acids (liquid) into more saturated fatty acids (semisolid)
• Ex. Turning vegetable oil into margarine

• Inorganic elements that must b eaten
• Required in small amounts
• You need 22 minerals

• Fluoride is used in bone and tooth structure
• Iodine is used in the production of thyroid hormones and regulation of metabolism

• Organic chemicals that the body cannot synthesize
• Some are fat soluble and may be toxic in excess
• Some or water soluble and get flushed from the body and need to be consumed daily

• Important in transporting materials around the body, regulating body temperature, digestion, and keeping skin moist
• Makes up about 55-70% of body weight
• Need to drink 2L per day

Substance that speeds up a chemical reaction without being consumed in the process and can be repeatedly used by the same reaction

Protein that acts as a catalyst to bring about a specific biochemical reaction

When proteins begin to change at a high temperature

The conditions that result in the highest rate of reaction

• Things that help some enzymes function properly
• May bind to active site or weakly with substrate

A molecule upon which an enzyme acts

The place on an enzyme where a substrate attaches

The condition beyond which denaturing occurs/dramatic drop in the rate of reaction

Taking in nutrients (eating/drinking)

Breaking down complex molecules into smaller components (subunits)

Taking up of digested nutrients from digestive tract into circulatory system for distribution around the body

Removal of waste from the body

• Found in saliva in mouth
• Amylose becomes maltose

Amylase

• Found in stomach
• Protein becomes polypeptide

Pepsin

• Pancreas
• Protein becomes polypeptide

Trypsin

• Pancreas
• Amylose becomes maltose

Pancreatic amylase

• Small intestine
• Polypeptides become amino acids

Peptidases

• Pancreas
• Triglycerides become glycerol and fatty acids

Lipase

• Small intestine
• Maltose becomes glucose

Maltase