grade 8 intra - human alimentary canal
Post on 24-May-2015
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awan
Mouth
1
Salivary glands
2
Gallbladder
3
Liver
4
Pancreas
5
Small intestine
6
Esophagus
7
Stomach
8
Colon
9
Rectum
10
Anus
11
Digestive glandsDigestive glands
Mouth
Stomach
Pancreas
Small intestin
e
Ptialin/Amilase
PeRiH
TALi
EE’LiMaLaSa
MouthPtialin/ Amylase
Starch disaccharide / glucose
Stomach
Pepsin
Rennin
HCl
Protein pepton
To precipate kasein (milk protein)
To kill germ in the foods
Pancreas
Trypsin
Amylase
Lipase
pepton amino acid
Starch glucose
Fats/ lipid fatty acids + glycerol
Small intestin
e
Erepsin
Enterokinase
Protein amino acid
Erepsinogen Erepsin
Fats/ lipid fatty acids + glycerol
Maltose glucose + glucose
Lactose glucose + galactose
Sucrose glucose + fructose
Lipase
Maltase
Lactase
Sucrase/ Sacarase
Name of part Clue
Usually held close by sphicters, stretching of the part above this causes the sphincters to relax
About 25 cm long part of the tract where most of the digestion takes place
Where ingestion of food takes place
For temporary storage of faeces
Where involuntary contractions of the muscles in the digestive tract first begin
Muscular organ where bacteria present in the ingested food are killed
Where chyme becomes known as faeces as water is removed
Longest part of the digestive tract
Anus
Duodenum
Mouth
Rectum
Oesophagus
Stomach
Colon
Ileum
1a
2b
Chewing breaks large pieces of food into smaller and smaller pieces which increases the surface area over which enzyme action will take place
2d
1. Food is chewed, mixed with saliva, rolled into a ball and pushed to the back of the mouth by the tongue
2. Tongue is raised towards hard palate, pushing food into the pharynx
3. Process under voluntary control up this point, subsequent actions are under involuntary control
4. Soft palate rises to cover entrance to nasal cavity5. Larynx rises towards epiglottis6. Weight of food bends epiglottis to cover entrance to
windpipe, and finally food is directed towards the oesophagus
2e
Name the movement of food described in ..................................peristalsis
Movement of food in the digestive tract as a whole
Movement of food in the stomach
Brought about by muscles lining
walls of tract
Movements are involuntary
Take place in one direction
Serves to mix food with enzymes
and move it along
Slow
Brought about by muscles lining walls of tract
Movements are involuntary
Can take place in various directions
Also to physically break food into smaller pieces
Vigorous at times
3a
Feature which aids
absorbtion
Part of small intestine
Increased surface area
Reduced distance over which nutrients must move
Food brought close to walls
Presence of a diffusion gradient
Length (6 m)Many internal foldings
Narrow diameter
Muscular walls
Network of blood vessels to remove absorbed substances
3b, (i)
Villus
3b, (ii)
To protect the intestinal cells from being digested by the enzymes in the chyme/ to reduce abrasion by food particles / to provide lubrication and aid movement of chyme along the tract
1 (a) Methode of dispresing fat droplets :
(b) Non-enzyme which brings about (a):
(c) Part of the digestive tract where (a) takes place:
(d) Producer of (b):
(e) A non-enzyme which denatures proteins:
(f) Enzyme activated by (e) which acts on milk proteins:
(g) Place which produced in the mouth:
(h) Enzyme which begins hydrolysis of polypeptides:
(i) Structure controlling release of chyme into the duodenum:
(j) Creates the correct pH for enzyme action in the duodenum:
(k) Enzyme produced in the mouth:
(l) Subtance which (k) acts on:
(m) Inactive form of enzyme produced by the pancreas:
(n) Substance which the active form of (m) works on:
emulsification
bile salts
duodenum
liver
Hydrochloric acid
rennin
stomach
pepsin
Pyloric sphincterSodium
bicarbonateSalivary amylasePolysaccharide or starchtrypsinogen
protein
1
(o) Organ, which is not part of digestive tract, but produce digestive enzymes
(p) Enzyme which can only work after (a) has taken place:
(q) Substrate which (p) works on:
(r) Products of the action of (p):
(s) Enzyme which activates the inactive enzyme (m):
(t) Site of production of (s):
(u) Class of enzymes which act on (l):
(v) Class of enzymes to which (f) and (h) belong to:
(w) Final product of the action of (v)
(x) Final product of the action of (u)
(y) Part of digestive tract where (p) begins action:
(z) Part of digestive tract where (h) acts:
pancreas
lipase
fats
Fatty acids & glycerolenterokinase
Intestinal cellsamylase
proteases
Amino acids
Simple sugars / glucoseduodenum
stomach
2a Polymers of sugars called ___________________are acted on
by the class of enzymes called ______________________. The
bonds linking the units are broken one at a time until only
the __________________________ remain.
2b Fats must first be ____________________ to increase the
____________________. This task is carried out by
_______________ from the _______________
The class of enzymes called ____________________ can then
work to split the fats into _______________________ and
________________. This takes place in the
____________________
polysaccharides
amylases
monosaccharides
emulsified
Surface area Bile salts
liver
lipases
Fatty acids glycerol
duodenum
2c Enzyme action on proteins begins in the ________________.
_________________ break the protein polymer into shorter
chains _________________ then break the
____________________, setting free the amino acids.
3b
A: liver – produces bile salts which emulsify fatsB: pancreas1)produced trypsin (which digests proteins), amylase (which digest starch), lipase (which digest fats)2)Sodium bicarbonate present in the pancreatic juice neutralises the acid in chyme entering from the stomach and provides suitable pH for intestinal enzymes to work
stomach
proteases
peptidases Peptide bonds
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