.

A few Pops Notes

to introduce the
chapter

What is a
Ruminant? Give an
example of a
domesticated and a
wild ruminant.
What is significant
about the cud?
1.

What?
A grazing animal
that eats grass.

Example of a
domesticated
Ruminant?

Examples of a
wild ruminant:

What is significant
about the cud?

Food is quickly
munched and
swallowed in the open,
then formed into a ball
that can be puked up
and chewed later in
safety.

2. What is
digestion?

Digestion is the
conversion of
food into usable
nutrient
molecules.

3. Identify and
describe a complete
and an incomplete
digestive system and
give an example of
each:

Incomplete
Identify:
One opening into the
digestive tract opening
shared by food entrance
and waste exit.

Incomplete

Jellyfish

Complete
Two separating
openings one for
food, another for
waste.

Complete Human

4. Describe the
specialized
digestive system
of the bird:

No teeth. Tear or
crush food with their
beak.

Grind food with

a GIZZARD, then
digest it in a
gastric stomach.

Begin Study Guide

1. List and
describe the five
functions of the
human digestive
system:

Mechanical
processing
and
motility:

The breaking
up, mixing, and
transporting of
food materials.

Secretion

The release
of needed
enzymes and
hormones

Digestion

The chemical
breakdown of food
matter into nutrient
molecules small
enough to be absorbed
by the villi in the small
intestine.

Absorption

The passage of
digestive
nutrients into
the blood and
lymph.

ELIMINATION

The expulsion of
undigested and
unabsorbed
residues at the end
of the digestive
tract.

2. Describe the
three physical
changes that
occur to food in
the mouth:

#1:
Teeth
chew
the food
into tiny
pieces

#2:
Saliva
and
mucus
lubricate
the food

#3:
Tongue and
mouth roll
the food
into a ball
called a
BOLUS.

3. Complete the
following chart
regarding your
teeth:

Name: Incisors
# teeth: 8
Function: Bite off
chunks

Name: Canines
# teeth: 4
Function: Tearing

Name: Premolars
# teeth: 8
Function: Crushing
and grinding

Name: Molars
# teeth: 12
Function: Crushing

4. Describe the two

chemical changes
that occur to the
food in the mouth:

#1:
Amylase begins the
chemical release of
sugar from
carbohydrates.

#2 Bicarbonates
begin to neutralize
the acids in the
food.

Describe
the
creation of
the bolus:
5.

The wet, slimy ,

chopped up food is
rolled into a ball when
the tongue presses it
against the roof of the
mouth, and rolls it
against the jaws.

Explain why
one should
not talk while
eating:

6.

You could choke

to death as the
bolus
accidentally
slides down the
windpipe.

The epiglottis will

not be able to
close off the
trachea because
you need the air to
talk!

7. Describe
the
Stomach:

A muscular sac lined

with a thick mucosa
that dissolves and
churns the food, then
sends the melted
mixture to the small
intestine.

8. List the
components of the
gastric fluid and
function of each
of these
components.

Component: HCl
Hydrochloric Acid

Function: Melts all

food that it comes
in contact with.

Component: Pepsin
or AKA Proteinase
Function: An enzyme
that speeds up the
release of amino acids
from protein sources.

Component:
MUCUS
Function: Coats
the stomach

Component:
Bicarbonate ions
Function: Forms a
neutralization barrier that
neutralizes the HCL before
it touches the stomach
wall.

What
protects the
stomach from
digesting
itself?
9.

Stomach lined
with mucosa
Lining secretes
bicarbonate ions
to neutralize the
HCl

Explain
what causes
a PEPTIC
ULCER?
10.

Stomach lining
damaged by hard
food, stress, or
bacteria.

HCl and Pepsin

attack the
unprotected
stomach
muscle.

11.

Differentiate
the Pyloric and
Cardiac
Sphincter:

Cardiac Sphincter:

Dilating doorway
between the
esophagus and
the stomach.

Pyloric Sphincter:

Dilating doorway
between the
Stomach and the
small intestine.

12. What is
CHYME?
How is it
made?

Chyme is the
liquid mixture of
food as it leaves
the stomach.

It is made by the
melting action of
the HCl and the
churning of the
smooth stomach
muscles.

13. Describe the

physical changes
that occur in the
stomach:

Physical
change
caused by:

Description
of the
change

HCL

All food
melted

Physical
change
caused by:

Description
of the
change

Smooth
stomach
muscle

Food
churned up

14. Explain the

only chemical
change that
occurs to the food
in the stomach:

Pepsin speeds up
the release of the
amino acids from
the protein food
sources.

15. What factors

may slow down
digestion in the
stomach:

Increases in
Acidity
Fat content
Fear
Depression

16. List the three

regions of the
small intestine
and their function:

Duodenum
Complete release of all
possible nutrients.
Receives bile from the
gall bladder and
enzymes from the
pancreas.

Jejunum
Villi projecting down
from the walls of the
jejunum begin the
nutrient absorption
process.

ILEUM
Villi projecting down
from the walls of the
ILEUM Complete the
nutrient absorption
process.

17. Differentiate
the three layers of
the intestinal wall:

MUCOSA

EPITHELIAL
LINING

Submucosa

Contains blood
vessels, lymph
vessels, and
nerves

MUSCLE

Longitudinal
and circular
covered with
the serosa.

18. How do the

pancreatic
enzymes get into
the small
intestine?

Through the
Common
Hepatic
Duct.

Explain the
role of the
following
pancreatic
secretions:
19.

Trypsin and
chymotrypsin
Tears protein into
peptide fragments

Carboxypeptidase
& aminopeptidase
Degrades peptide
fragments into
amino acids

Bicarbonate
Buffers Stomach
Acid

Pancreatic
Amylase
Releases Sugars
from the Chyme.

Lipase
Releases fatty
acids from fats.

20. Explain the

role of the liver,
gall bladder, and
the common duct
in regards to the
bile:

Liver produces the

bile.
Gall bladder stores
the bile

Common hepatic
duct sends the
bile to the
duodenum.

21. What does the

bile do in the small
intestine?

The bile breaks big

globs of fat into
tiny fat droplets
during a process
called
EMULSIFICATION.

22. EXPLAIN HOW

AMINO ACIDS AND
CARBOHYDRATES
ARE ABSORBED
INTO THE BLOOD
STREAM:

Villi Fingerlike
projections on the
jejunum and illeum
pull the sugars and
amino acids into the
blood stream like
tiny vacuum hoses.

23. How are fats

absorbed?

Bile melts the fat

Lipase degrades fat
into fatty acids
Absorbed by the
epithelial cells then
transported to the
lymph vessels.

24. Describe the

five steps in the
creation of solid
body waste.

Ascending colon
Water is removed
from the left over
chyme coming in
from the small
intestine.

Transverse Colon
Bacteria feed on
the dry chyme and
cause it to ROT,
producing methane
gas in the process.

Descending colon
Rotted waste is
accumulated and
compacted

Sigmoid colon
Waste is stored up
until enough is
gathered to allow
for passage out of
the body.

Rectum:
Muscular channel
that forces the
rotted feces out of
the digestive tract.

25. Sketch and

label the parts of
the large
intestine:

Transverse Colon

Ascending

Descending

olon

colon

Rectum

Anus

Sigmoid
Colon

26. Explain the

role of the four
gastrointestinal
hormones:

Gastrin
Produced by the
stomach lining,
stimulates
secretion of acids
into the stomach.

Secretin
From the intestinal
lining, stimultes
insulin secretions
from the pancreas.

Cholecystokinin
Enhances the
actions of secretion
and stimulates
gallbladder
contractions.

GIP
Released in the
presence of
glucose and fat,
stimulates insulin
secretion also.

27. Explain why

fiber helps prevent
colon problems:

The fiber pushes

the waste material
through the colon
and doesnt let it
build up.

28. Why is the diet

of humans today
more dangerous
than the diet of
early man?

Early humans ate

fruits and
vegetables; todays
humans eat foods
loaded with fats,
sugar, and salt.

29. State the

recommended
proportions of
nutrients needed
by people from our
food:

Complex
carbohydrates:
58 60%

Proteins:
12 15%

Fats and other

lipids

20 25%

30. What is the

role of
carbohydrates in
the human body?

Carbohydrates are
composed of
SUGAR, which the
body uses as the
primary ENERGY
source.

31. Why are foods

like potatoes and
pasta better
carbohydrate
sources than
foods like candy?

Starchy foods, like

potatoes, are large
complex molecules
made of MANY sugar
units. Candy is a
simple sugar, made
only of 1 or 2 sugar
units.

32. List three ways

that lipids are used
by the body:

Create hormones
Building Plasma
membranes
Emergency
energy source

33. List two ways

that the body uses
Protein:

Growth and repair

of body tissue
Creation of
enzymes

34. Explain why

protein deficiency
is especially
dangerous for the
young:

Protein is needed
for proper growth
and maturing of
the young animal.

35. What is a
complete protein
source? Define
and give an
example:

A complete
protein source
will provide all 21
of the needed
amino acids.
Ex. MEAT

36. What are

complimentary
proteins? Why would
people who rely on
complimentary
proteins need to rely
on the NPU?

Complimentary
proteins are
proteins that you
get from non-meat
sources.

The NPU is a guide

that tells you what
amino acids
available in the
non-meat items.

37. What is the

role of vitamins
and minerals?

Vitamins and
minerals function as
CO-ENZYMES that
assist enzymes in
speeding up
metabolic
processes.

38. Why should a

person avoid large
mega-doses of
vitamins?

Reason #1
Some vitamins are
water soluable, so
the excess washes
out in your urine.

Examples:
B

Complex

Reason # 2:
Some are fat soluable.
Over saturation of fat
soluable vitamins in
your adipose tissue can
cause vitamin
poisoning.

Examples
:
A, K, E

39. How should

you adjust your
diet if you wished
to:

Lose weight:
Take in fewer
calories than you
use during the day.

Gain weight
Take in MORE
calories than you
use during the day.

Maintain current
weight
Take in as many
calories as you use

40. Explain the

following nutrional
problems:

Anorexia
People refuse to eat.
Mental problem.
Think they are fat
while they starve to
death.

Bulimia
Really pack in the
food, then make
themselves vomit.

Obesity:
Overweight. Morbidly
obese = more than100
lbs overweight. Can be
dangerous to your
health.

41. What three

possible things
may happen to the
carbohydrates
right after you eat
them.

1. Immediate use
2. Stored as glycogen
in your liver and
muscles
3.Transferred to
adipose tissue for
storage as fat.

42. How are energy

levels maintained
in between meals?

Breaking down
glycogen that is
stored in muscles
and liver.