Animal Structure & Function - 10.1 Digestion PDF

Animal Structure & Function 10.1 Function of Digestion! FreePowerpoint Free Powerpoint Templates Templates Page 1  Expectations What do I need to know by the end of this unit? Analyze...

Animal Structure & Function 10.1 Function of Digestion! FreePowerpoint Free Powerpoint Templates Templates Page 1  Expectations What do I need to know by the end of this unit? Analyze the relationships between changing societal needs, technological advances, and our understanding of internal body systems Investigate (through labs such as the blood typing lab) the physiology and anatomy of the respiratory, circulatory, and digestive systems Demonstrate an understanding of animal anatomy (dissection of the fetal pig) Describe disorders associated with the respiratory, circulatory, and digestive systems Free Powerpoint Templates Page 2 The Function of Digestion A Topic That We All Know and Love… FOOD!! Free Powerpoint Templates Page 3  Nutrients (a.k.a Macromolecules) Edible chemicals that are broken down for the body’s growth, maintenance and energy. No single food provides all the nutrients required by the body. Some nutrients are essential nutrients because the body cannot make them in sufficient quantities. Free Powerpoint Templates Page 4  5 Chemicals of Life + Water 5. Vitamins 4. Fats & Minerals monosaccharides Chemicals 1. Carbo- Water hydrates of Life 2. Nucleic disaccharides 3. Proteins Acids polysaccharides Free Powerpoint Templates Page 5  Carbohydrates the body’s most important source of energy (short term & long term) comes from plants, synthesized from carbon dioxide using energy from the sun made up of single sugar molecules or chains containing many sugar molecules names usually end in “ose” sole source of fuel to create energy for all brainFree andPowerpoint red bloodTemplates cells Page 6 Carbohydrates Basic Structure: – Almost always contains carbon, hydrogen & oxygen – 2 hydrogen & 1 oxygen Free Powerpoint Templates for every Page 7  Simple Sugars (Monosaccharides) The prefix “mono” means “one” sugars made up of one simple sugar molecule exist in a chain or a ring usually contains C, H, and O in the ratio 1:2:1 (C6H12O6) Free Powerpoint Templates Page 8  Glucose Most common sugar Found in all cells of your body 1o source of energy Free Powerpoint Templates Page 9  Matching our Carbs! As a group decide which food item is made of the following sugars: Glucose Fructose Sucrose Lactose Amylose Cellulose Write your group members names (or Team name) and choice of carb on the sticky Place the sticky on (or next to) the food item Free Powerpoint Templates Page 10  Do other sugars exist? Yes... but you will only need to focus on those we discuss in class Free Powerpoint Templates Page 11  Combining Single Sugars (Disaccharides) The prefix “di” means “two” two monosaccharides bond together by a process called: dehydration synthesis – in this reaction, one monosaccharide loses a hydroxyl group (-OH) and one loses a hydrogen atom (-H) – these two groups join and produce water H2O and in the process the two monosaccharides bond together to produce a Free Powerpoint Templates disaccharide Page 12 Dehydration Synthesis Form bonds with Free Powerpoint water  “water soluble” Templates Page 13 Hydrolysis – the opposite! H2O is added to breakdown chemical bonds with the help of: ENZYMES Protein molecules that act as catalysts to chemical reactions Free Powerpoint Templates Page 14  Complex Carbohydrates (Polysaccharides) poly means ‘many’ large carbohydrate molecules made up of many sugar molecules linked in long chains Amylose (starch) is made up of thousands of glucose molecules – (starch is a storage molecule for plants) Cellulose is a molecule made up of many glucose molecules linked differently than in starch – it is a component of cell walls – humans cannot digest it but it is important in our diets as roughage (a.k.a fibre) – prevents Free Powerpoint Templates constipation Page 15  Complex Carbs Cont… Glycogen is a storage molecule for animals – stored in the liver/muscle cells for daily use (or stored in adipose cells in fat tissue for long term energy use) – glycogen converted back to individual glucose units when concentration of glucose in blood begins to drop Chitin form the external hardFree skeleton of insects and Powerpoint Templates Page 16  Matching our Carbs! As a group decide which food item is made of the following sugars: Glucose - legumes (pasta, whole grain cereal) Fructose – high fructose corn syrup = Twix (chocolate, candy, maple syrup)…diets high in high fructose foods can lead to Type 2 Diabetes!! Sucrose - sugar Lactose – milk, dairy products (yogurt, kefir, cheese, ice cream) Amylose – starch = rice (breads, pasta, cakes, cookies, oats, barley, rye, bananas) Cellulose – broccoli, cauliflower, kale, brussel sprouts Free Powerpoint Templates Page 17  Soooo…why do you think professional athletes endorse “sports drinks” or “sports bars” which are high in high-fructose corn syrup BUT do NOT actually consume these? Think-Pair-Share Free Powerpoint Templates Page 18 Homework 1) Read 10.1 2) Questions as per our classroom website P. 406 #1-6 (assigned yesterday!) P. 410 #1, 2, 5, 7 Free Powerpoint Templates Page 19  Lipids (Fats) Are divided into 3 groups: – a) fats, oils, and waxes – b) phospholipids – c) steroids like carbohydrates, lipids supply energy to the cells of the body Free Powerpoint Templates Page 20  Lipids unlike carbohydrates, lipids are difficult for the body to break down lipids are insoluble in water most common type of lipid is composed of 2 structural units: – 1 glycerol molecule and 3 fatty acids (forms triglyceride) Free Powerpoint Templates Page 21 Triglyceride Free Powerpoint Templates Page 22  Importance of Lipids stores energy (stores 2x amount of E than carbohydrates or proteins) aids in the absorption of vitamins insulates the body and protects some delicate organs key component in cell membranes act as raw materials for synthesis of hormones and other chemicals They taste really, really yummy!! Free Powerpoint Templates Page 23  Other Lipids Phospholipids – the main components of cell membranes – composed of a phosphate group and 2 fatty acids attached to the glycerol backbone Waxes – are insoluble in water, help coat plant leaves and fur (making them Free Powerpoint Templates Page 24 waterproof) Free Powerpoint Templates Page 25  Proteins Our cells use proteins to perform cellular functions and synthesize cell structures Structure consists of http://www.nlm.nih.gov/medlineplus/ency/ images/ency/fullsize/19823.jpg Carbon, Hydrogen, Free Powerpoint Templates Page 26 Oxygen and Proteins Cont… Protein length can vary from 8 amino acids long to 4000 amino acids Proteins made up of many amino acids are called polypeptides Our bodies need amino acids to make proteins Genetic code for a protein must be perfect to avoid any defects, which in turn can cause the protein to be non-functional Free Powerpoint Templates Page 27 Proteins Cont… Enzymes are catalysts within our bodies Enzymes are essential for the proper functioning of our cells and they control the rate of our cellular reactions (digestion, respiration) DNA codes for an amino acid sequence which then produces enzymes (proteins) each with a specific function Free Powerpoint Templates Page 28  Macromolecule/polymer – proteins, Proteins polypeptide Monomer – amino acids Provide structure and support for blood cells (hemoglobin), body tissues (collagen), and muscles Aidin muscle movements such as muscle contraction (actin and myosin) Actas catalysts to speed up chemical reactions in cells (enzymes) Provideimmunity against infection and disease (antibodies) Transportions in cell membranes (transport proteins) Peptide Bond Peptide bonds make proteins A dehydration reaction occurs Nucleic Acids Contain the organism’s genetic information Direct the organism’s growth  Enzymes Enzymesbreak down large macromolecules into their monomers using hydrolysis Enzyme – a protein molecule that Hydrolysis – hydro – water; lysis – speeds up reactions break apart; a reaction in which water breaks apart macromolecules  Important digestive enzymes: Carbohydrase Lipase Protease Nuclease  Minerals Calcium Forming bone, conducting nerve signals, contracting muscle, clotting blood Iron Producing hemoglobin Magnesium Supporting enzyme functions, producing protein Potassium Conducting nerve signals, contracting muscle Sodium Conducting nerve signals, balancing body fluid Vitamins Vitamins are either fat soluble or water soluble Fat soluble: A, D, E, K Not easily eliminated When taken in a multivitamin, must be taken with food Water soluble: B, C Cannot be stored  Vitamins A (Carotene) Good vision; healthy skin and bones B1 (Thiamine) Metabolizing carbohydrates; growth and muscle tone C (Ascorbic acid) Healthy bones, teeth, gums, and blood vessels; boosting immune system D Absorbing calcium; forming bone E Strengthening red blood cell membranes Water Water makes up more than 60% of the body Regulation of different ions and molecules are important to the function of the body  Water Transports dissolved nutrients into cells that line the small intestine Flush toxins from cells Lubricate tissues and joints Form essential body fluids, such as blood and mucus Regulate body temperature (by sweating) Eliminating waste materials (in urine and sweat) Average adult produces 1.5L of urine per day Loss of 1L of water through breath, perspiration, urine, and bowel movements  Four Stages of Food Processing Ingestion - Taking in or eating of food Digestion - The breakdown of food by mechanical and chemical processes into molecules small enough for cells of the body to absorb. Two types: – Mechanical break down of food: chewing, muscular contractions/churning Free Powerpoint Templates of Page 39  Four Stages of Food Processing Absorption - The transport of the products of digestion from the digestive system into the circulatory system, which distributes them to the rest of the body Elimination - The removal of undigested solid waste matter from the body Free Powerpoint Templates Page 40  Digestion and the Alimentary Canal Alimentary canal – a tube through which food is processed, beginning at the mouth and ending at the anus (aka digestive tract) Free Powerpoint Templates Page 41  Length of the Digestive Digestive Tractare tracts of herbivores generally longer relative to body size – Need to digest the cellulose walls in plants (difficult to digest) – long digestive tract allows for the extra time required for digestion Carnivore digestive tracts are generally shorter Free Powerpoint Templates Page 42