Digestive & Excretory Systems

1. Digestive & Excretory Systems Chapter 38

2. Introductory Questions #1 • Why do we need to eat food? Give TWO Main reasons. • How do we measure the amount of energy in food? What is the unit of measurement? • List all of the main nutrients your body needs. Which nutrient is most important? Explain why? How much of this nutrient do we need each day? • Give some examples of Carbohydrates, Fats, and proteins. Name the foods that are rich in each of these. • Out of the 20 amino acids that make proteins, 8 of these cannot be made by the body. Name these 8 (see pg. 973) • How is a vitamin different from a mineral. Give TWO examples of a vitamin and two examples of a mineral. • Name a type of food you can eat to obtain the following vitamins and minerals: (hint: use the tables on Pgs. 974-975 -Folic acid -Potassium -Zinc -Vitamin D -Iron -Vitamin E & K

3. Most animals ingest chunks of food called: “Bulk feeders” Figure 21.1E

4. CARBOHYDRATES • Carbohydrates are a class of molecules • They range from small sugars to large polysaccharides • Polysaccharides are long polymers of monomers • The three you need to know are: • Glycogen (stores in our liver & muscles) • Cellulose (fiber, unable to digest) • Starch (main carb we digest for energy)

5. Cellulose is a polysaccharide in plant cell walls • Starch and glycogen are polysaccharides that store sugar for later use Starch granules in potato tuber cells Glucosemonomer STARCH Glycogen granules in muscle tissue GLYCOGEN Cellulose fibrils ina plant cell wall CELLULOSE Cellulosemolecules Figure 3.7

6. Carbohydrates • Monosaccharides: Glucose, Fructose, Galactose *(simple sugars -found in fruits, honey, & sugar cane) • Disaccharides: Lactose, Maltose, Sucrose • Polysaccharides: Starch, Cellulose, Glycogen • Alpha (starch) & Beta (cellulose) linkages **Complex Carbohydrates- have to be broken down

7. Lipids • Hydrophobic molecules w/polar head regions • Allows cells to form membranes • Composed of glycerol (O-H) and fatty acid tails (C-H) • Saturated (stearic acid) solid @ room temp • Unsaturated (oleic acid) has C=C and is kinked • Important for produces hormones in the body • Longest to digest (requires bile salts) • Ex. Phospholipids, triglycerides, cholesterol, steroids, hormones, oils, and waxes

8. Saturated vs. Unsaturated Fats

9. Proteins (polypeptides) • Composed of a variety of amino acids (20 total) • Important for many functions in the body which include the following examples: • Insulin -Hemoglobin -Antibodies • Enzymes -Hair -Membrane proteins • Our bodies can produce (synthesize) 12 of 20 amino acids needed to make proteins. The other EIGHT are essential to obtain through our diets. • Meat, fish, eggs, and milk all are good sources of protein.

10. Proteins are essential to the structures and activities of life • Proteins are involved in • cellular structure • movement • defense • transport • communication • Mammalian hair is composed of structural proteins • Enzymes regulate chemical reactions Figure 3.11

11. Protein Examples & Function

12. Homework(Mon. 5/21) • Read Pgs. 970-977 in Chapter 38 • Write down which foods you ate throughout the day today and the amount. Try to be as exact as you can on the amounts. (separate paper) **You will be doing this for each day this week (mon.- fri) • Do Section Assessment 38-1 Quest. 1-5

13. Introductory Questions #1 • Why do we need to eat food? Give TWO Main reasons. • How do we measure the amount of energy in food? What is the unit of measurement? • List all of the main nutrients your body needs. Which nutrient is most important? Explain why? How much of this nutrient do we need each day? • Give some examples of Carbohydrates, Fats, and proteins. Name the foods that are rich in each of these. • Out of the 20 amino acids that make proteins, 8 of these cannot be made by the body. Name these 8 (see pg. 973) • How is a vitamin different from a mineral. Give TWO examples of a vitamin and two examples of a mineral. • Name a type of food you can eat to obtain the following vitamins and minerals: (hint: use the tables on Pgs. 974-975 -Folic acid -Potassium -Zinc -Vitamin D -Iron -Vitamin E & K

14. Introductory Questions #2 • Matching Ex. -Insulin & hemoglobin A. Proteins (polypeptides) -Cell membranes & hormones B. Fats/Lipds -Glycogen & cellulose C. Carbohydrates (polysaccarides) -Enzymes -Lactose, glucose, sucrose -Saturates & Unsaturated • What two factors do you need to consider whenever you eat food? (See pg. 976) • Look at the Nutrition label on Pg. 977, answer the FIVE Questions asked (calculating-Going further) • What foods form he base of the food pyramid? Why are these foods positioned at the bottom? • What is the function of the digestive system? What role does saliva and your teeth play when you digest food? • How is the small intestine different from the Large intestine (give three differences)

15. Vegetarians must be sure to obtain all eight essential amino acids • The eight essential amino acids that adults require must be obtained from food • They are easily obtained from animal protein • They can also be obtained from the proper combination of plant foods ESSENTIALAMINO ACIDS Methionine Valine (Histidine) Threonine Phenylalanine Corn Leucine Isoleucine Beans andotherlegumes Tryptophan Lysine Figure 21.16

16. Table 21.17 (Fat-soluble vitamins)

17. Table 21.17 (Water-soluble vitamins)

18. Table 21.18

19. Milk, Yogurt, and Cheese Group (2-3 Servings) Milk and other dairy products are rich in proteins, carbohydrates, vitamins, and minerals. Meat, Poultry, Fish, Dry Beans, Eggs, and Nut Group (2-3 servings) These foods are high in protein. They also supply vitamins and minerals. Vegetable Group (3-5 servings) Vegetables are a low-fat source of carbohydrates,fiber, vitamins, and minerals. Fruit Group (2-4 servings) Fruits are good sources of carbohydrates, fiber, vitaminsand water. Figure 38–8 Food Guide Pyramid Section 38-1 Fats, Oils, and Sweets (use sparingly) Soft drinks, candy, ice cream, mayonnaise, and other foods in this group have relatively few valuable nutrients. Bread, Cereal, Riceand Pasta Group (6-11 servings) The foods at the base of the pyramid are rich in complex carbohydrates and also provide proteins, fiber, vitamins, and some minerals. Fats Sugars

20. Body Fat and Fad Diets • The human body tends to store excess fat molecules instead of using them for fuel • A balanced diet includes adequate amounts of all nutrients

21. Fad diets are often ineffective and can be harmful Table 21.15

22. Carbohydrates Fats Proteins Vitamins Minerals Simple Complex Amino acids Calcium Iron Fatty Acids Glycerol Sugars Starches Fat-soluble Water-soluble Concept Map Section 38-1 Nutrients include include are made of are made using include include such as such as

23. Introductory Questions #2 • Matching Ex. -Insulin & hemoglobin A. Proteins (polypeptides) -Cell membranes & hormones B. Fats/Lipds -Glycogen & cellulose C. Carbohydrates (polysaccarides) -Enzymes -Lactose, glucose, sucrose -Saturates & Unsaturated • What two factors do you need to consider whenever you eat food? (See pg. 976) • Look at the Nutrition label on Pg. 977, answer the FIVE Questions asked (Calculating-Going further) • What foods form he base of the food pyramid? Why are these foods positioned at the bottom? • What is the function of the digestive system? What role does saliva and your teeth play when you digest food? • How is the small intestine different from the Large intestine (give three differences)

24. Homework(Tues. 5/22) • Do IQ #2 (Read pgs. 978-980) • Bring in TWO Nutrition Fact Labels to analyze tomorrow. Be sure it is from something you ate. If it is at a fast food Rest. Get a copy of the nutrition fact sheet & highlight the items you ate. You can also take a picture of the label and print it out) • Continue to write down which foods you ate throughout the day today and the amount. Try to be as exact as you can on the amounts. (separate paper) **You will be doing this for each day this week (Mon.- Fri)

25. Introductory Questions #3 • Name the two types enzymes produced by the salivary glands. Briefly explain what these enzymes do. • Name the FOUR types of teeth in your mouth. Explain what each type of tooth does. • Name the flap-like structure that ensures food will go down the esophagus and not the trachea (windpipe). See pg. 980 • Explain how food travels through the esophagus and intestinal tract. • What causes someone to have heartburn?

26. Figure 38–6 Types of Vitamins Section 38-1 Organic Molecules that help Enzymes Function Vitamin A (retinol) D (calciferol) E (tocopherol) K B1 (thiamine) B2 (riboflavin) Sources Yellow, orange, and dark green vegetables; dairy products Fish oils, eggs; made by skin when exposed to sunlight; added to dairy products Green leafy vegetables, seeds, vegetable oils Green leafy vegetables; made by bacteria that live in human intestine Whole grains, pork, legumes, milk Dairy products, meats, vegetables, whole-grain cereal Function Important for growth of skin cells; important for night vision Promotes bone growth; increases calcium and phosphorus absorption Antioxidant; prevents cellular damage Needed for normal blood clotting Normal metabolism of carbohydrates Normal growth; part of electron transport chain; energy metabolism Fat Soluble

27. Figure 38–6 Types of Vitamins Section 38-1 Water Soluble Vitamins Vitamin Niacin B6 (pyridoxine) Pantothenic acid Folic acid B12 (cyanocobalamin) Sources Liver, milk, whole grains, nuts, meats, legumes Whole grains, meats, vegetables Meats, dairy, whole grains Legumes, nuts, green leafy vegetables, oranges, broccoli, peas, fortified bread and cereal Meats, eggs, dairy products, enriched cereals Function Important in energy metabolism Important for amino acid metabolism Needed for energy metabolism Coenzyme involved in nucleic acid metabolism; prevents neural-tube defects in developing fetuses Coenzyme in nucleic acid metabolism; maturation of red blood cells

28. Figure 38–6 Types of Vitamins Section 38-1 Vitamin C (ascorbic acid) Biotin Choline Sources Citrus fruits, tomatoes, red or green peppers, broccoli, cabbage, strawberries Legumes, vegetables, meat Egg yolk, liver, grains, legumes Function Maintenance of cartilage and bone; antioxidant; improves iron absorption; important for healthy gums, tissue repair, and wound healing Coenzyme in synthesis of fat; glycogen formation; amino acid metabolism Required for phospholipids and neurotransmitters

29. What do food labels tell us? • Food labels provide important nutritional information about packaged foods Figure 21.19

30. Overview: Food processing occurs in four stages Smallmolecules Piecesof food Nutrientmoleculesenter body cells Chemical breakdown(enzymatic hydrolysis) Mechanicalbreakdown Undigestedmaterial Food 1 3 4 2 ELIMINATION INGESTION DIGESTION ABSORPTION Figure 21.2

31. Lg. Intestine Cecum Ascending C. Transverse C. Descending C. Sigmoid C. Oral cavity Mouth Tongue Pharynx Salivaryglands Esophagus Liver Stomach Pyloricsphincter Stomach Gall-bladder Smallintestine Pancreas Smallintestine Sm. Intestine Duodenum Jejunum ileum Largeintestine Rectum Anus

32. TEETH Incisors Canine Premolars Molars “Wisdom”tooth Tongue Salivaryglands Opening of asalivary gland duct Figure 21.5

33. Bolus of food Tongue Epiglottisup Epiglottisdown Pharynx Larynx Esophagealsphincter Larynxdown Larynxup Trachea(windpipe) Esophagus Esophagus Sphincter relaxed Sphincter contracted Sphincter contracted Figure 21.6

34. Homework(Wed. 5/23) • Do IQ #3 (Read pgs. 978-984) • DO Section Assessment Questions #1-5 (pg. 984) • Continue to write down which foods you ate throughout the day today and the amount. Try to be as exact as you can on the amounts. (separate paper) **You will be doing this for each day this week (Mon.- Fri)

35. The esophagus squeezes food along to the stomach • Peristalsis in the esophagus moves food boluses into the stomach Relaxedmuscles Circularmuscle layer Circularmusclescontract,constrictingpassagewayand pushingbolus down Relaxedmuscles Bolus offood Longitudinalmusclescontract,shorteningpassagewayahead of bolus Stomach Longitudinalmuscle layer Figure 21.7

36. Interior surfaceof stomach Pits Gastric juice(mucus, HCI,and pepsinogen) Food particle 3 Epithelium Gastricjuice Pepsinogen Pepsin (activeenzyme) 2 Mucouscells HCI Pyloricsphincter 1 Gastricgland STOMACH Chief cells Parietal cells Figure 21.8

37. Video #1 - Overview of the Digestive System • Name two enzymes mentioned by Dr. Sokolowski that play a role in the digestive system. 2. How is the diet of a dog different from a cat? 3. What are the nutritional needs for a cat and dog? 4. What is the name of the café mentioned in the video? **Write the title of the segment and 10 key statements

38. The Pancreas (Regulates blood sugar) • Islets of Langerhans • Alpha cells: •glucagon~ raises blood glucose levels • Beta cells: •insulin~ lowers blood glucose levels • Type I diabetes mellitus (insulin-dependent; autoimmune disorder) • Type II diabetes mellitus (non-insulin-dependent; reduced responsiveness in insulin targets)

39. Enzymes from the walls of the small intestine complete the digestion of many nutrients (See Pg. 981) Table 21.10

40. Liver Bile duct Pancreas Gallbladder Pancreatic duct Duodenum To rest of small intestine Figure 38–13 The Liver and the Pancreas Section 38-2

41. Lg. Intestine Cecum Ascending C. Transverse C. Descending C. Sigmoid C. Oral cavity Mouth Tongue Pharynx Salivaryglands Esophagus Liver Stomach Pyloricsphincter Stomach Gall-bladder Smallintestine Pancreas Smallintestine Sm. Intestine Duodenum Jejunum ileum Largeintestine Rectum Anus

42. Bile Liver Stomach Gall-bladder Acid chyme Bile Duodenum ofsmall intestine Pancreas Figure 21.10A

43. See pg. 983 INTERIOR OF INTESTINE Blood vesselwith blooden route tothe liver Nutrientabsorption Nutrientabsorption Microvilli Epithelialcells Lumen Musclelayers Bloodcapillaries Circular folds Villi Lymphvessel EPITHELIALCELLS Nutrientabsorption VILLI INTESTINAL WALL Figure 21.10B

44. Large Intestine Reclaims Water • Undigested material passes to the large intestine, or colon • Water is absorbed • Feces are produced Largeintestine(colon) Endof smallintestine Small intestine Rectum Anus Nutrientflow Appendix Cecum Figure 21.11

45. Small intestine Smallintestine Stomach Cecum Colon(largeintestine) Figure 21.12A CARNIVORE HERBIVORE

46. Video #2Evolution of the Digestive System • Write 15 Key Statements from the video. BE sure to number each statement

47. Homework(Wed. 5/30) • Finish IQ #5 @ home by going to my website

48. Introductory Questions #5 • How are fat molecules absorbed? (see pg. 983) • Once the food leaves the small intestine and enters into the blood stream, what is left behind? • Why is the large intestine considered “Large”? • What function does the large intestine serve? • What purpose does the appendix serve? • Name the bacteria that is known to cause stomach ulcers. How curable are ulcers? What can be done? • Which Vitamin is produced by the bacteria present in the large intestine? • Name three waste products that must be excreted from the body. (see pg. 985 – Sect. 38.3) • Draw a kidney and include the following labels: -cortex -renal artery -renal vein -medulla -ureter

49. Homework(Thurs. 5/31) • Do IQ #6 @ home by going to my website and answering the Questions (stamp tomorrow) **Extra Credit Stamp: -Do Sect. Assessment 38.3 Quest. #1-5 **Turn in today if finished/Hand back on Mon.

50. Video #3 – Excretion & The Kidneys • What organism is used by Dr. Carol Beuchat to illustrate how fluid is regulated and the role played by the urinary tract in maintaining homeostasis? (1st segment) • What kind of nitrogenous waste does this organism excrete? • Why is Dr. Beuchat studying his organism? What hope does she bring by studying these creatures? • The 2nd segment discusses the role the kidneys play in maintaining homeostasis. How does this happen? • What kind of machine is the patient connected to? Why is she connected to this machine? **Write the title for each segment and FIVE statements for each segment.