BSC 116 Lecture Notes - Lecture 15: Scurvy, Cellulase, Constipation

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plumtermite154

22 Mar 2017

School

University of Alabama

Department

Biological Sciences

Course

BSC 116

Professor

Phillip Harris

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Document Summary

Animal nutrition: animals get their energy from eating, the 4 stages of food processing are ingestion, digestion, absorption, and elimination, the mouth, stomach, and small intestine are the sites of digestion. Ingestion- eating; putting food in your mouth: digestion- break down of food to usable molecules, can"t assimilate whole macromolecules: must be small enough to pass through membranes, etc. Later incorporated into new molecules: enzymatic hydrolysis- digestive enzymes break down chemical bonds; produce water and monomers. Substrate feeders- ingest substrate, eliminate most of it: various guts (or lack thereof): localization of the digestive process. Jejunum & ileum: sites of absorption in small intestine. If glycogen stores full, excess energy stored as fat: not burned until glycogen stores depleted, 1 g fat 2x the energy of 1 g carbohydrate, makes evolutionary sense that our bodies would horde fat. Fat-soluble can build up: different inorganic minerals are required in various amounts, minerals are any inorganic elements.

Related Questions

The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum.

1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

maroonguinea-pig686

Food that we consume is composed of very complex molecules. During the digestive process these compounds are broken down into smaller and smaller subunits in preparation for use by the body as building blocks needed for the many components of the human body. The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum. 1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

ivoryhorse368

Please help me check my answers and correct them if needed.Thank you!

1. Which statement regarding malnutrition is true?

	Malnutrition of one nutrient may directly and indirectly affectonly one system
	All nutrient deficiencies typically manifest in a matter of daysor weeks.
	Most cases of malnutrition in the elderly are directly relatedto a loss of appetite
	Nutritional homeostasis should primarily be achieved bydietary alterations.

2. Movement of the stomach/stomach lining upward into esophagusor diaphragm is termed what?

	Gastric reflux
	Gastric torsion
	Hiatal hernia

3. Which of the following is a function of the liver?

	produce and secrete insulin
	produce and secrete glucagon
	metabolize drugs
	excrete drugs from the body
	store red blood cells

4.
Which of the following regarding malnutrition is true?

	ingestion of supplements will prevent malnutrition
	malnutrition can be avoided if the recommendations of the foodpyramid are followed
	malnutrition in the United States is rare

5. What is protein-carbohydrate malnutrition? A person who:

	doesn't eat enough protein or carbohydrates
	eats to much protein and not enough carbohydrates
	eats to much carbohydrates and not enough protein
	eats to much protein and carbohydrates which interferes withabsorption and digestion of other nutrients

6. Which vitamin is stored in the tissues?

	A
	B
	C

7. The menstrual occurs within 3 or 4 days of which of thefollowing changes in the blood?

	increase in estrogen and decrease in progesterone
	increase in progesterone and decrease in estrogen
	increase in progesterone and estrogen
	decrease in progesterone and estrogen

8. Which statement regarding sperm production and aging istrue?

	Aging increases the amount of sperm produced
	Aging has a variable effect on the amount of spermproduced.
	Aging causes major changes in sperm cell morphology
	Aging causes major changes in sperm cell function

9. Which of the following is a function of the digestivesystem?

	Helping with speech
	Vitamin A production
	Storing blood in the pancreas
	Producing erythropoietin

10. Thinning of the enamel, decrease in nerve cells, recedinggums and loss of muscle of mastication coordination are consideredto be what type of changes in the mouth?

	Abnormal changes
	Age changes

11. A decline in sexual activity with age is primarilyassociated with what age related changes in the physiology of amale?

	Decline in frequency of use
	Deteriorating self-image
	Medication use
	Changes in blood flow

12. Which of the following conditions is not apathological change that effects the stomach?

	Peptic ulcer
	Atrophic Gastritis
	Acute Gastritis
	Stricture

13. Which of the following is an age related cause for fecalincontinence?

	Laxative use
	Ulcerative colitis
	Colorectal cancer
	Disability
	Stool softener

14. A decrease in lactase secretion is an age related changeassociated with the _____________.

	stomach
	small intestine
	large intestine
	pancreas

15. Which of the following statements regarding atrophicgastritis is true?

	causes overproduction of HCL
	causes overproduction of intrinsic factor
	increase absorption of B12
	increase risk for cancer

16. Functional incontinence may be due to a problem withwhat?

	cognitive function
	autonomic system
	urinary bladder
	urethra

17. Which of the following is not a function of nutrients?

	energy for activities
	raw materials for growth
	buffer to maintain pH
	fluid and electrolyte balance

18. Adenosine triphosphate is produced during all of thefollowing processes, except ______.

	Oxidative phosphorylation
	Kreb's cycle
	Electron transport
	Glycation

19. The digestive system helps create nutritional homeostasis,which of the following is one of the four reasons for nutritionalhomeostasis?

	nutrients are formed to supply the energy for vitalfunctions
	nutrients supply raw materials to synthesize body substances
	nutrients counteract against blood so that volume ismaintained
	nutrients tear down worn out substances for later use

20. Women with _____ percent body fat has an increase risk for ashorter life span and weight related diseases.

	18
	22
	27
	31

21. What amount of protein should be consumed daily by an olderadult?

	.25 gram per kilogram of weight
	.5 gram per kilogram of weight
	.75 gram per kilogram of weight
	1 gram per kilogram of weight

22. Stress incontinence is much more common in women than in menbecause women have which of the following?

	longer urethra
	premenopausal thinning
	weakened structures

23. Which of the following is an age related change affectingthe kidneys?

	increase in weight
	increase in width
	decrease in area
	decrease in volume

24. Postmenopausal decrease in estrogen leads to age relatedchanges of the _________.

	Urethra
	Urinary bladder
	Ureter
	Kidney

25. _______ percent of the working capacity of both kidneys isneeded to maintain homeostasis.

	10
	20
	30
	40

26. Which of the following is considered a treatment for urinaryincontinence?

	surgical removal of the sphincter
	medications to modify bladder function
	electric shock therapy

27. Which reproductive hormone provides a decrease risk ofatherosclerosis?

	testosterone
	relaxin
	estrogen
	follicle stimulating hormone

28. Which form of cancer in the female reproductive system rankssecond in occurrence?

	Ovarian
	Cervical
	Endometrial
	Vaginal

29. Which hormone produced in females seems to stimulate thelibido?

	Estrogen
	Progesterone
	Testosterone
	Luteinizing hormone

30. Which of the following regarding prostate cancer istrue?

	it is related to having benign prostatic hypertrophy
	it is more common in white males
	testing for prostatic specific antigen is sensitive andspecific
	it impairs the function of the liver

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BSC 116 Lecture Notes - Lecture 15: Scurvy, Cellulase, Constipation

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