Digestive Excretory Systems Chapter 38 Introductory Questions 1

Digestive & Excretory Systems Chapter 38

Introductory Questions #1 1. Why do we need to eat food? Give TWO Main reasons. 2. How do we measure the amount of energy in food? What is the unit of measurement? 3. 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? 4. Give some examples of Carbohydrates, Fats, and proteins. Name the foods that are rich in each of these. 5. Out of the 20 amino acids that make proteins, 8 of these cannot be made by the body. Name these 8 (see pg. 973) 6. How is a vitamin different from a mineral. Give TWO examples of a vitamin and two examples of a mineral. 7. 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 -Vitamin D -Potassium -Iron -Zinc -Vitamin E & K

• Most animals ingest chunks of food called: “Bulk feeders” Figure 21. 1 E

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)

• Starch and glycogen are polysaccharides that store sugar for later use • Cellulose is a polysaccharide in plant cell walls Starch granules in potato tuber cells Glycogen granules in muscle tissue Cellulose fibrils in a plant cell wall Cellulose molecules Figure 3. 7 Glucose monomer STARCH GLYCOGEN CELLULOSE

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

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

Saturated vs. Unsaturated Fats

Proteins (polypeptides) • Composed of a variety of amino acids (20 total) • Important for many functions in the body which include the following examples: – Insulin – Enzymes -Hemoglobin -Hair -Antibodies -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.

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

Protein Examples & Function

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

Introductory Questions #1 1. Why do we need to eat food? Give TWO Main reasons. 2. How do we measure the amount of energy in food? What is the unit of measurement? 3. 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? 4. Give some examples of Carbohydrates, Fats, and proteins. Name the foods that are rich in each of these. 5. Out of the 20 amino acids that make proteins, 8 of these cannot be made by the body. Name these 8 (see pg. 973) 6. How is a vitamin different from a mineral. Give TWO examples of a vitamin and two examples of a mineral. 7. 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 -Vitamin D -Potassium -Iron -Zinc -Vitamin E & K

Introductory Questions #2 1. Matching Ex. -Insulin & hemoglobin -Cell membranes & hormones -Glycogen & cellulose -Enzymes -Lactose, glucose, sucrose -Saturates & Unsaturated A. Proteins (polypeptides) B. Fats/Lipds C. Carbohydrates (polysaccarides) 2. What two factors do you need to consider whenever you eat food? (See pg. 976) 3. Look at the Nutrition label on Pg. 977, answer the FIVE Questions asked (calculating-Going further) 4. What foods form he base of the food pyramid? Why are these foods positioned at the bottom? 5. What is the function of the digestive system? What role does saliva and your teeth play when you digest food? 6. How is the small intestine different from the Large intestine (give three differences)

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 ESSENTIAL AMINO ACIDS Methionine Valine (Histidine) Threonine Phenylalanine Corn Leucine Isoleucine Tryptophan Lysine Figure 21. 16 Beans and other legumes

Table 21. 17 (Fat-soluble vitamins)

Table 21. 17 (Water-soluble vitamins)

Table 21. 18

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. Milk, Yogurt, and Cheese Group (2 -3 Servings) Milk and other dairy products are rich in proteins, carbohydrates, vitamins, and minerals. Vegetable Group (3 -5 servings) Vegetables are a low-fat source of carbohydrates, fiber, vitamins, and minerals. Fats Sugars Go to Section: Meat, Poultry, Fish, Dry Beans, Eggs, and Nut Group (2 -3 servings) These foods are high in protein. They also supply vitamins and minerals. Fruit Group (2 -4 servings) Fruits are good sources of carbohydrates, fiber, vitamins and water. Bread, Cereal, Rice and 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.

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

• Fad diets are often ineffective and can be harmful Table 21. 15

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

Introductory Questions #2 1. Matching Ex. -Insulin & hemoglobin -Cell membranes & hormones -Glycogen & cellulose -Enzymes -Lactose, glucose, sucrose -Saturates & Unsaturated A. Proteins (polypeptides) B. Fats/Lipds C. Carbohydrates (polysaccarides) 2. What two factors do you need to consider whenever you eat food? (See pg. 976) 3. Look at the Nutrition label on Pg. 977, answer the FIVE Questions asked (Calculating-Going further) 4. What foods form he base of the food pyramid? Why are these foods positioned at the bottom? 5. What is the function of the digestive system? What role does saliva and your teeth play when you digest food? 6. How is the small intestine different from the Large intestine (give three differences)

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)

Introductory Questions #3 1. Name the two types enzymes produced by the salivary glands. Briefly explain what these enzymes do. 2. Name the FOUR types of teeth in your mouth. Explain what each type of tooth does. 3. Name the flap-like structure that ensures food will go down the esophagus and not the trachea (windpipe). See pg. 980 4. Explain how food travels through the esophagus and intestinal tract. 5. What causes someone to have heartburn?

Figure 38– 6 Types of Vitamins Section 38 -1 Organic Molecules that help Enzymes Function Vitamin Sources Function A (retinol) Yellow, orange, and dark green vegetables; dairy products Important for growth of skin cells; important for night vision D (calciferol) Fish oils, eggs; made by skin when exposed to sunlight; added to dairy products Promotes bone growth; increases calcium and phosphorus absorption E (tocopherol) Green leafy vegetables, seeds, vegetable oils Antioxidant; prevents cellular damage K Green leafy vegetables; made by bacteria that live in human intestine Needed for normal blood clotting Fat Soluble B 1 (thiamine) B 2 (riboflavin) Go to Section: Whole grains, pork, legumes, milk Dairy products, meats, vegetables, whole-grain cereal Normal metabolism of carbohydrates Normal growth; part of electron transport chain; energy metabolism

Figure 38– 6 Types of Vitamins Section 38 -1 Water Soluble Vitamins Vitamin Sources Function Niacin Liver, milk, whole grains, nuts, meats, legumes Important in energy metabolism B 6 (pyridoxine) Whole grains, meats, vegetables Important for amino acid metabolism Pantothenic acid Meats, dairy, whole grains Needed for energy metabolism Folic acid Legumes, nuts, green leafy vegetables, oranges, broccoli, peas, fortified bread and cereal Coenzyme involved in nucleic acid metabolism; prevents neural-tube defects in developing fetuses B 12 (cyanocobalamin) Meats, eggs, dairy products, enriched cereals Coenzyme in nucleic acid metabolism; maturation of red blood cells Go to Section:

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

What do food labels tell us? • Food labels provide important nutritional information about packaged foods Figure 21. 19

Overview: Food processing occurs in four stages Small molecules Pieces of food Mechanical breakdown Nutrient molecules enter body Chemical breakdown (enzymatic hydrolysis) cells Undigested material Food 1 INGESTION 2 DIGESTION 3 ABSORPTION 4 ELIMINATION Figure 21. 2

Lg. Intestine Cecum Ascending C. Mouth Tongue Salivary glands Oral cavity Transverse C. Pharynx Descending C. Sigmoid C. Esophagus Liver Stomach Pyloric sphincter Gallbladder Pancreas Sm. Intestine Large intestine Duodenum Jejunum ileum Small intestine Rectum Anus Stomach Small intestine

TEETH Incisors Canine Premolars Molars Tongue “Wisdom” tooth Salivary glands Opening of a salivary gland duct Figure 21. 5

Bolus of food Epiglottis up Tongue Pharynx Larynx Trachea (windpipe) Sphincter contracted Esophageal sphincter Epiglottis down Larynx up Esophagus Sphincter relaxed Sphincter contracted Figure 21. 6

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)

The esophagus squeezes food along to the stomach • Peristalsis in the esophagus moves food boluses into the stomach Circular muscle layer Bolus of food Longitudinal muscles contract, shortening passageway ahead of bolus Longitudinal muscle layer Relaxed muscles Circular muscles contract, constricting passageway and pushing bolus down Relaxed muscles Stomach Figure 21. 7

Interior surface of stomach Food particle Pits Gastric juice (mucus, HCI, and pepsinogen) 3 Epithelium Gastric juice Pepsinogen 2 Mucous HCI cells Pepsin (active enzyme) Pyloric sphincter STOMACH Gastric gland 1 Chief cells Parietal cells Figure 21. 8

Video #1 - Overview of the Digestive System 1. 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

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)

• Enzymes from the walls of the small intestine complete the digestion of many nutrients (See Pg. 981) Table 21. 10

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

Lg. Intestine Cecum Ascending C. Mouth Tongue Salivary glands Oral cavity Transverse C. Pharynx Descending C. Sigmoid C. Esophagus Liver Stomach Pyloric sphincter Gallbladder Pancreas Sm. Intestine Large intestine Duodenum Jejunum ileum Small intestine Rectum Anus Stomach Small intestine

Bile Liver Stomach Gallbladder Bile Duodenum of small intestine Acid chyme Pancreas Figure 21. 10 A

See pg. 983 Blood vessel with blood en route to the liver INTERIOR OF INTESTINE Nutrient absorption Microvilli Epithelial cells Muscle layers Circular folds Villi Lumen Blood capillaries Lymph vessel EPITHELIAL CELLS Nutrient absorption INTESTINAL WALL VILLI Figure 21. 10 B

Large Intestine Reclaims Water • Undigested material passes to the large intestine, or colon Large intestine (colon) End of small intestine – Water is absorbed – Feces are produced Small intestine Rectum Anus Nutrient flow Appendix Cecum Figure 21. 11

Small intestine Stomach Cecum Colon (large intestine) CARNIVORE HERBIVORE Figure 21. 12 A

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

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

Introductory Questions #5 1. How are fat molecules absorbed? (see pg. 983) 2. Once the food leaves the small intestine and enters into the blood stream, what is left behind? 3. Why is the large intestine considered “Large”? 4. What function does the large intestine serve? 5. What purpose does the appendix serve? 6. Name the bacteria that is known to cause stomach ulcers. How curable are ulcers? What can be done? 7. Which Vitamin is produced by the bacteria present in the large intestine? 8. Name three waste products that must be excreted from the body. (see pg. 985 – Sect. 38. 3) 9. Draw a kidney and include the following labels: -cortex -medulla -renal artery -ureter -renal vein

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.

Video #3 – Excretion & The Kidneys 1. 2. 3. 4. 5. 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? (1 st 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 2 nd 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.

Introductory Questions #6 1. Name three roles that the kidneys play in order to maintain homeostasis in the body? (see pg. 985) 2. Where are the kidneys located in the body? 3. What does the kidney remove from the blood? 4. How is the renal artery different from the renal vein? 5. The functional unit of the kidney is called a ____. 6. Where is the renal cortex located compared to the renal medulla? 7. Define Filtration and where it occurs in the nephron. 8. How long does it take for your kidneys to filter all of your blood? (see pg. 987)

Water Balance and waste disposal

The Excretory System Sect. 38. 3 (pgs. 985 -989) The Skin (water, salts, urea) The Lungs (CO ) 2 The Liver (produces the urea by breaking down amino acids) & The Kidneys – filters the blood and removes urea from the blood stream

Key Structures of the Kidney • • Renal Cortex (thin outer layer) Renal medulla (deeper tissue) Renal Pelvis (collecting area of urine) Ureter (Tube that transports urine to bladder) Renal Artery (brings blood to he kidneys) Renal Vein (transports blood away from the kidney) Urinary Bladder (stores up urine as its produced) Urethra (Tube that eliminates urine out of the body)

Figure 38– 17 Structure of the Kidneys Section 38 -3 Kidney Nephron Bowman’s capsule Cortex Medulla Renal artery Capillaries Glomerulus Renal vein Ureter Collecting duct Vein To the bladder Artery Loop of Henle Go to Section: To the ureter

Homework (Fri. 6/1) • Read Sect. 38. 3 (Pgs. 985 -989) • Do Section Assessment Questions #1 -5 on pg. 989 (sect. 38 -3) **if not done already***

The Nephron Section 38 -3 Reabsorption Filtration Most filtration occurs in the glomerulus. Blood pressure forces water, salt, glucose, amino acids, and urea into Bowman’s capsule. Proteins and blood cells are too large to cross the membrane; they remain in the blood. The fluid that enters the renal tubules is called the filtrate. Go to Section: As the filtrate flows through the renal tubule, most of the water and nutrients are reabsorbed into the blood. The concentrated fluid that remains is called urine.

Glomerulus Proximal tubule Loop of Henle

Figure 38– 19 Kidney Dialysis Section 38 -3 Blood in tubing flows through dialysis fluid Blood pump Vein Artery Used dialysis fluid Shunt Air detector Go to Section: Dialysis machine Fresh dialysis fluid Compressed air

Video #3 – Excretion & The Kidneys 1. 2. 3. 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? (1 st segment) The 2 nd segment discusses the role the kidneys play in maintaining homeostasis. 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.

The Human Kidney & Nephron

Homework (Mon. 6/4) • Search Online for an image of the Bowman’s capsule and print it out. • Go to: www. Sci. Links. org -Use the web code on Pgs. 988 (cbn-0383) -Click on “Concentrating Urine-The Mammalian Kidney -View the animation and Do the Self Quiz at the end. **Printout your self quiz results** • I will be stamping BOTH Printouts tomorrow!!!!

Lab Activity– Tissue Sample from the Kidney 1. 2. 3. 4. 5. Obtain the following items: Make a circle using the petri dish Write the title: using the label on the slide Observe the tissue using the compound microscope Be sure to view at least THREE Glomeruli/Bowman’s capsules. 6. Draw the entire visual field/take a pix using your phones or cameras 7. Be sure to label the following: -Glomerulus -Bowman’s capsule Write the total magnification below your labeled drawing Homework: Print, Cut, & Paste the image you took in class or from the internet next to your labeled drawing. Be sure to label the printed imagae as well.

Kidney Cross section

Introductory Questions #7 1. Describe what a glomerulus is. What about the Bowman’s capsule. 2. Name all of the structures that the “filtrate” urine flows through as it is produced in the nephron beginning with the Bowman’s capsule. 3. What kind of salts combine to form stones in the kidney? What kind of treatment can be done? (see pg. 988) 4. When you drink a glass of water where does the liquid go? 5. Name the TWO ways that can keep a person alive if both kidneys are damaged and not functional? 6. What are the downfalls of doing dialysis?

Overview of Mammalian Nephron Function Gradient of Na. Cl

Kidney Functional Units • • • Renal artery/vein: kidney blood flow Ureter: urine excretory duct Urinary bladder: urine storage Urethra: urine elimination tube Renal cortex (outer region) Renal medulla (inner region) Nephron: functional unit of kidney Cortical nephrons (cortex; 80%) Juxtamedullary nephrons (medulla; 20%)

Video #4 – Review of Excretory System Write 15 key statements (numbered)

Today’s Objectives • Stamp Homework & Do IQ #8 • Go over IQ #8 & All Textbook Questions • Assemble Assignment Packets

Homework (Tues. 6/5) • Do “Reviewing Content Quest. #1 -10 on Pg. 993 • Do “Understanding Concepts” #12, 13, 15, 19, 21, & 24, 25 • Do the Standardized Test Prep Quest. #1 -8 on pg. 995

Introductory Questions #8 I. Matching Exercise: Has rich colonies of bacteria that produces Vitamin K A. Pancreas Inner wall has many villi B. Liver Glomerulus & Bowman’s capsule C. Stomach Produces/Secretes Digestive enzymes D. Small intestine Chief cells & Parietal cells E. Large Intestine Produces Urea F. Kidneys Specialized to absorb water Produces bile Regulates water & Blood volume/pressure The bacterim Heliobacter pylori causes ulcers here Segments include: duodenum, jejunum, & ileum II. Multiple Choice/True-False/fill in the blank Questions: 1. The functional unit of the kidney is called a _______ 2. Heartburn occurs in the _______. 3. Re-absorption & Secretion occurs between the glomerulus & Bowman’s capsule (T/F) 4. Both antibiotics and amylase is produced and makes up a large part of saliva (T/F) 5. Calcium, Magnesium, and Iodine are all considered to be _______. 6. Hydrochloric acid (HCl) is produced by a. Pancreas b. Liver c. Parietal cells d. Chief cells 7. Which one of the following will have the most calories? a. 10 g of carbs b. 10 g of fat c. 10 g of protein e. villi 10 g of water

Items for your Assignment Packet • Cover sheet (name, period, date & Ch. 38) • Calorie Journal • Textbook Hmwk. Assignments: – – Sect. Assess. 38 -1 (pg. 977) Sect. Assess. 38 -2 (pg. 984) Sect. Assess. 38 -3 (pg. 989)**extra credit stamp End of Chapter Questions: • Quest. #1 -10 on pg. 993 • Understanding Concepts # #12, 13, 15, 19, 21, & 24, 25 • Standardized Test prep Quest. #1 -8 on pg. 995 • • • Lab Activity: Drawing & Pix w/labels of Glomerulus Video Notes (x 4) IQ’s (x 8) Online Printout (self quiz from Scilinks) Practice MC test (Online Textbook)-Tonight’s Homework

Homework (Wed. 6/6) • Take the Textbook Online quiz @ www. pearsonsuccessnet. com • Printout your results & Attach to the back of your packet ** if you are not registered then follow these steps: -Click “register” -Type in this access code: D 52 CA 31916623 EACE 252 -Establish a Username & Password (don’t use your full name)