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BSC 101 Study Guide - Final Guide: Unsaturated Fat, Insulin Resistance, Monosaccharide

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yellowcod758
12 Jan 2017
School
ISU
Department
Biological Sciences
Course
BSC 101
Professor
Jeffhelms

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How do we obtain energy and nutrients and distribute them throughout our bodies?
●Explain how fats, proteins, and carbohydrates are digested
○Carbohydrates: repeated simple sugar units
■Sucrose, Glucose, Fructose
■Digestion: enzymes cleaving off simple sugars from larger carb
molecule
■Salivary amylase: enzyme that breaks down starch by clipping off
glucose molecules so they can be absorbed into the blood
○Proteins: large molecules made up of repeated amino acid subunits
■Digestion: enzymes cleaving off amino acids from larger carb
molecule
■Pepsin (stomach) enzyme
○Fats: all hydrophobic (don’t mix well with water)
■6 types: saturated, unsaturated, triglycerides, phospholipids,
cholesterol, trans/cis fats
■Unsaturated fats are healthier than saturated fats
1. Saturated
a. Carbon atoms are saturated with the maximum number of hydrogen atoms
possible, packed tight
b. Solid at room temperature - animals
c. Straight chain
d. Increases heart disease risk
2. Unsaturated
a. Could potentially hold more atoms if double bond is broken (double bond
creates bend - can’t be packed together)
b. Liquid in room temperature - oils
c. Bend
3. Triglycerides
a. 3 carbon chains attached to a single glycerol molecule
b. Increases heart disease risk
4. Phospholipid
a. One chain replaced with phosphate group - makes up cell membranes in all
cells
5. Steroids
a. Fats not made of chains - foundation is made up of cholesterol
b. Increases heart disease risk
6. Trans-fat
a. An unsaturated fat, but the molecule is rotated so it is straight, not bent
b. Solid at room temperature
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c. How margarine was made
d. Foreign to our bodies - no enzymes have evolved to break it down
●Explain what causes type 2 diabetes and how it can be prevented
○Causes:
■Insulin resistance: cells are insulin-resistant and ignore its message to
absorb glucose into body cells and remove it from the blood
■Insufficient insulin production by the pancreas
○Symptoms:
■Loss of vision
■Damage to organs
■Nerve damage
■Stroke
○How it can be prevented:
■Low-sugar lifestyle
●Fruit instead of fruit juice
●Whole-grain bread and pasta, avoid “enriched” flour
●Beware of hidden sugar in “diet” foods
■Maintain a healthy weight
■Exercise at least 30 min/day
●Identify consequences of obesity
○Obesity: having a body mass index of 30 or greater
○31.8% of people in the U.S. are obese
●Identify structures and functions of the digestive system
○Digestion begins with mastication (chewing)
○Mouth: mastication
○Pharynx: back of the throat
■Epiglottis: covers the entrance to trachea so food doesn’t go down the
wrong pipe
■Peristalsis: ushing of the food through system by circular muscles in
digestive tract
○Esophagus: tunnel through which food travels from mouth to stomach
○Stomach: breaks down proteins with pepsin - DOES NOT CHEMICALLY
DIGEST MOST OF THE NUTRIENTS IN FOOD
○Small intestine: chemically digests most of the nutrients in food
○Liver: produces bile
○Gall Bladder: responsible for squirting bile into the small intestine
○Pancreas: uses pancreatic juice (like bile) to break down food - majority of
enzymes found here
○Large intestine: reabsorb water from saliva, pancreatic juice, etc
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Document Summary

Explain how fats, proteins, and carbohydrates are digested. Digestion: enzymes cleaving off simple sugars from larger carb molecule. Salivary amylase: enzyme that breaks down starch by clipping off glucose molecules so they can be absorbed into the blood. Proteins: large molecules made up of repeated amino acid subunits. Digestion: enzymes cleaving off amino acids from larger carb molecule. Fats: all hydrophobic (don"t mix well with water) 6 types: saturated, unsaturated, triglycerides, phospholipids, cholesterol, trans/cis fats. Unsaturated fats are healthier than saturated fats: saturated, carbon atoms are saturated with the maximum number of hydrogen atoms possible, packed tight, solid at room temperature - animals, straight chain d. Increases heart disease risk: phospholipid, one chain replaced with phosphate group - makes up cell membranes in all cells, steroids, fats not made of chains - foundation is made up of cholesterol b. Explain what causes type 2 diabetes and how it can be prevented.

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Related Questions

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 Tso’s 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, “moves very slowly through the large intestine where the final absorption of water and other nutrients take place” (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, “It produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the body” (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tso’s 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 chicken’s proteins change into amino acids, which are then absorbed into blood. The rice of the General Tso’s 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.

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 Tso’s 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, “moves very slowly through the large intestine where the final absorption of water and other nutrients take place” (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, “It produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the body” (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tso’s 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 chicken’s proteins change into amino acids, which are then absorbed into blood. The rice of the General Tso’s 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.