A&P Lab Exam #1 Review

Language of Anatomy

The human body is erect, with the feet only slightly apart, head and toes pointed forward, and arms hanging at the sides with palms facing forward.

Relating to head, neck, and trunk, the axis of the body

Relating to the limbs and their attachments to the axis

Anterior body trunk region inferior to the ribs

Point of the shoulder

Forearm

Anterior surface of the elbow

Armpit

Arm

Cheek

Wrist

Head

Neck region

Hip

Leg

Fingers or toes

Thigh

Side of the leg

Forhead

Great toe

Groin area

Breast region

Hand

Chin

Nose

Mouth

Bony eye socket (orbit)

Palm of the hand

Anterior Knee (kneecap) region

foot

Pelvis region

Thumb

Genital region

Region of the breastbone

Angkle

Chest

Navel

Point of the shoulder

Arm

Heel of the foot

Head

Back

Thigh

Buttocks

Area of the back between the ribs and hips; the loin

Hand

Posterior aspect of the head or base of the skull

Posterior aspect of the elbow

Ear

Foot

Region between the anus and external genitalia

Sole of the foot

Back of the knee

Region between the hips (overlying the sacrum)

Scapula or shoulder blade area

Calf or posterior surface of the leg

Area of the spinal column

Above

Below

front

Back

Toward the midline

Away from the midline

Toward the head

Toward the tail

Backside

Belly side

Nearer the trunk or attached end

Farther from the trunk or point of attachment

Toward or at the body surface

Away from the body surface

runs longitudinally and divides the body into right and left parts

a longitudinal plane that divides the body (or an organ) into anterior and posterior parts

runs horizontally, dividing the body into superior and inferior parts

• Cranial Cavity
• Vertebral (or spinal Cavity

• Thoracic Cavity
• Abdominopelvic Cavity
• -abdominal Cavity
• -Pelvic Cavity

contains the brain

contains the spinal cord

contains heart and lungs

contains the abdominal cavity and pelvic cavity

contains digestive visera

contains urinary bladder, reproductive organs, and rectum

The moist membrane found in closed ventral body cavities

The part of the double-layered membrane that lines the walls of the ventral body cavity.

covering the external surface of the organs within the cavity.

The serosa lining the abdominal cavity and covering its organs

The serosa enclosing the lungs

The serosa around the heart

The centermost region which includes the umbilicus (navel)

Immediately superior to the umbilical region; overlies most of the stomach

Immediately inferior to the umbilical region; encompasses the pubic area

Lateral to the Hypogastric regions and overlying the superior parts of the hip bones (Right/Left).

Between the ribs and the flaring portions of the hipbones; lateral to the umbilical region (right/left)

Flanking the Epigastric region laterally, and overlying the lower ribs (right/left).

Macromolecules

Large, complex molecules containing from 100 to over 10,000 amino acids

-a very large molecule (as of a protein, nucleic acid, or rubber) built up from smaller chemical structures

Organic compound composed of carbon, hydrogen and oxygen; includes starches, sugars, cellulose

Literally, one sugar; building block of carbohydrates; e.g., glucose

One of two or more substances that has the same molecular formula but with its atoms arranged differently.

A substance of high molecular weight with long, chain-like molecules consisting of many similar (repeated units.

Molecule of any of a class of mostly organic compounds that can react with other molecules of the same or other compounds to form very large molecules (polymers).

Literally, double sugar; e.g., sucrose, lactose.

Literally, many sugars, a polymer of linked monosaccharides; e.g., starch, glycogen.

the storage carbohydrate formed by plants.

The storage carbohydrate of animal tissues, is stored primarily in skeletal muscle and liver cells.

The major function of carbohydrates in the body is to provide a ready, easily used source of cellular fuel.

• Monomers of charbohydrates
• -Glucose
• -Fructose
• -Galactose
• -Deoxyribose
• -Ribose

• Consist of two linked monosaccharides
• -Sucrose: Glucose & Fructose
• -Maltose: Glucose & Glucose
• -Lactose: Galactose & Glucose

• Long branching changes (polymers) of linked monosaccharides
• -Glycogen

Organic compound formed of carbon, hydrogen, and oxygen; examples are fats and cholesterol

Fats and oils composed of fatty acids and glycerol; are the body's most concentrated source of energy fuel; also known as neutral fats

Linear changes of carbon and hydrogen atoms (hydrocarbon chains) with an organic acid group at one end. A constituent of fat.

A modified simple sugar (a sugar alcohol); a building block of fats.

Modified lipid, contains phosphorus.

Group of chemical substances including certain hormones and cholesterol; they are fat soluble and contain little oxygen.

Fat deposits (in subcutaneous tissue and around organs) protect and insulate body organs, and are the major source of stored energy in the body.

Chief components of cell membranes. Participate in the transport of lipids in plasma. Prevalent in nervous tissue.

• Three fatty acid changes are bound to glycerol by dehydration synthesis
• -Glycerol + 3 fatty acid changes + Triglyceride

• Two fatty acid chains and a phosphorus-containing group are attached to the glycerol backbone.
• -Phosphorus-containing group (polar "head")+Glycerol backbone+2 fatty acid chains (nonpolar "tail")

Four interlocking hydrocarbon rings form a steroid

Complex substance containing carbon, oxygen, hydrogen, and nitrogen; composes 10-30% of cell mass.

Organic compound containing nitrogen, carbon, hydrogen, and oxygen; building block of protein.

Bond joining the amine group of one amino acid to the acid carboxyl group of a second amino acid with the loss of a water molecule

For Proteins, Simple sugars, Starch, Lipids

Proteins; blue to pinkish to purple (depending on polypeptide complexity)

Simple sugars (monosaccharides and disaccharides); blue to (after heating!) green to yellow to orange to brick red, depending on how much sugar is in concentration... the more, the "redder"

An enzime used in the benedicts testing.......

Starch; should have turned from amber-yellow to black; potato

Lipids; causes large fat/oil droplets to break apart (emulsificaiton) into smaller droplets

Possibly all; some more so than others, depending on type of cell (e.g., potato = starch, but no sugar; whereas onion = sugar but no starch)

Amino Acids

Maltose

To mix the oil into the water, albeit temporarily

Add Benedict's and heat

Is it soluble in water? on brown paper? with emulsifiers?

Iodine (IKI) test

Biuret's test

Unknown contains no protein and no sugar.

Water serves as a control to compare other sample substances against.

No protein

HCL Broke starch down into its sugar sub-units

Both albumin and pepsin are proteins

Pepsin itself a protein; if it was to breakdown other proteins into polypeptide sub-units, then perhaps not enough time, or heat, or stirring was allowed.