Unit 3 The digestive and respiratory systems

Language structures Defining relative clauses with which: The pancreas is a gland which produces hormones ...Formation of adjectives from nouns: circulation - circulatroy , digestion - digestiveComparatives: The air in the alveoli has a higher concentration of oxygen and lower concentration of carbon dioxide than the bloodAdverbs of place: The diaphragm moves down. The ribs move up

Vocabularypage 38to get: para obter process: procesar perform: fan, executandeliver: trasportar expel: expulsar released: liberado/s

page 39oral cavity: cavidade bucal pharinx: farinxe passage: conducto carry/carries: trasporta

throat: garganta hollow: oco ("hueco") oesophagus: esófagoSMALL intestine: intestino DELGADO LARGE intestine: intestino GROSOdigestive tract: tracto ou tubo dixestivo, ( sometimes tract is a system, apparatus is not used like our "aparato dixestivo", generally speaking) lower: parte baixa anus: ano gland: glándula

secrete: secreta/n pancreatic juice: xugo ou zume pancreático aid: axuda gall bladder: vexiga da bile ( "bilis") ou fel appendix: apéndicerectum: recto anus: ano pancreas: pancreas stomach: estómagoliver: fígado diaphragm: diafragma oesophagus: esófago mouth: bocasalivary glands: glándulas salivares nose: nariz

page 40enzyme: enzima insalivation: mesturar con saliva mastication: masticación

tongue: língua, músculo da boca taste bud: botón gustativo undergo/es: levar a caboreach/es: chega swallo/wing: tragar/tragando start/s: comeza

amylase: enzima que rompe o amidón en glúcidos máis pequenospass down: baixar parotid, submandibular and sublingual: 3 pares de glándulas salivares: parótidas, submaxilares e sublinguais

page 41ground and crushed: molida e desmenuzada turned into: transformadateeth: irregulr plural of tooth enamel: esmalte tear: desgarrargrind and crush: moler e aplastar fall out: caen replaced: reemplazadosincisor, canine, premolar and molar: incisivos, caninos, premolares e molaresground up: moi molida e desmenuzada food bolus: bolo alimentício

page 42involuntary: actos involuntarios, sen a intervención da vontadeperistalsis: movementos de avances no tubo dixestivo, gracias ó músculo involuntario da parede( disposto en 2 capas) swallowing: tragando bolus: bolo alimentício, producido ó masticar

lead/s: conduce involves: comprende push: empuxarpalate: paladar squeezing: exprimiendo larynx: larinxemiddle ear: oido medio prevent/s: impide suffocation: atragantarse

page 44pylorus: píloro, orificio de saída no estómago valve: válvulacardia: cardias, orificio de entrada no estómago chyme: quimo, bolo alimentício no estómagopepsin: pepsina, enzima estomacal que rompe as proteínas hydrochloric acid: ácido clorhídricobile: bile, producida poo fígado e que facilita a dixestión das grasas no duodenoemulsify:emulsionar, mestura de pequenas gotas de grasa en augacrescent-shaped: en forma de media lúa fluid: fluído, líquidoactivates: activa mucus: mucus, polisacárido protector dos epiteliosacidic: ácido, con pH < 7 gastric juice: zume ou xugo gástrico smell: ulir

small intestine: intestin odelgado ileocaecal valve: válvula ileocecal, que separa os 2 intestinosduodenum: duodeno, en forma de asa de bastón, é o lugar principal da dixestión, nel verten: fígado e

vesícula biliar, e páncreas, xuntos e na ampolla de Vater ( ampulla de Vater)jejunum: xexuno ( "yeyuno" en castellano ), é moi longo e pregadoileum: o final, xunto xa do intestino groso liver: fígado top-right: arriba á dereita reddish-brown: de cor entre o encarnado e o marrón processes: procesos stored: almacenada

emulsifying: emulsionantes, que mesturan grasas e auga nunha suspensión ( non é unha verdadeira mestura, por exemplo unha maionesa )

page 45greyish- white: de tonos gris claro glandular: glandular, que elabora sustancias e as vota foraunderneath: debaixo insulin and glucagon: insulina e glucaxón amount: cantidade

secretes: secreta, elabora e vota fora trypsin: enzima que rompe as proteínas en aa.sodium bicarbonate: bicarbonato sódico

nutralises: neutraliza digestive tract: tubo ou tracto dixestivoin addition to: ademais de chyle: quilo, o líquido da comida xa dixerida no duodeno

page 46absorption: absorción, proceso de paso dos nutrientes sinxelos cara ó sangue e a linfacapillary: capilares, vasos moi finos qu están en tódolos tecidos, mandan os nutrientes ás células e recollen os refugallos symbiotic: vivindo xuntos nunha relación beneficiosa par a todosdefaecation: acción de defecar bloodstream: torrente circulatorio sanguíneoabsorption: absorción dos nutrientes no intestino e cara o sanguevilli and microvilli: pregues da parede intestinal e das células epiteliais do intestino delgado, aumentan a superficie de absorción moito para que a absorción de nutrientes sexa máis rápidaone million (In British English, a billion used to be equivalent to a million million (i.e. 1,000,000,000,000), while in American English it has always equated to a thousand million (i.e. 1,000,000,000). British English has now adopted the American figure, though, so that a billion equals a thousand million in both varieties of English.: Oxford Dictionary)large intestine:( intestino groso ): caecum: cego ; colon : colon ; and rectum : recto

page 48cellular respiration: reaccións químicas do metabolismo que liberan enerxía na célulawaste: lixo, producto de desfeita collected: recollido airways: conductos de ventilación nasal cavity: cavidade nasal pharynx: farinxe larynx: larinxe

trachea: traquea bronchi: bronquios bronchioles: bronquioloslungs: pulmóns exchanged: intercambiados

page 49moist: húmido reaches: chega passage: pasonasal cavity: cavidade nasal nostrils: orificios nasaiswarm up: quenta (suavemente) fleshy folds: pregues carnososmucosae: mucosa, pel fina e húmida moisten: humedeceshared: compartido moves down: móvese cara abaixo tonsils: amigdalasepiglottis: epiglotis, membrana que se levanta ó respirar e que baixa para tapar a tráquea ó tragar rings: anelos vocal cords. cordas vocais trap: atrapapleurae: pleuras, membranas protectoras dos pulmóns con líquido pelural no medio

Unit 3. the digestive and respiratory systems. You have to do the following questions in your exercise book:page 38: 1 page 42: 3 and 4 page 43: 5 - 7 - 8 - 9 - 10 - 11 - 13 - 15- page 45: 19page 46: 20 and 21 page 47 : 23 - 26 - 27 - 29 page 50 : 32page 51 : 33 - 36 - 39 - page 53 : 42 - 43 - 44 -

Read pages 38-46 in the book, and then label the following figures:fig1: rectum - appendix - large itestine - colon - small intestine - cardia - salivary glands & mouth - liver - colon - oesophagus - stomach samll intestine fig 2: incisors - canine - premolars - molars (twice) fig 4: epitheliar cells - veins - vessels - blood capillary - lymphatic capillary . This fig 3 shows ____________________________ fig 4: starch - villi cells - glucose. The fig 5 shows __________________________________

Match the phases of swallowing/ action types and numbers (fig 3): chewing ____ involuntary ______swallowing reflex ____ voluntary _______transporting the bolus ____esophageal phase _____ peristalsis ______

How do we digest our food?Read the following paragraphs describing digestion of a sandwhich and underline the right word:

A ham sandwhich contains cholesterol / starch (bread), glucose / fats (butter) and proteins / water (ham)

In the mouth. First, we take the sandwhich into the mouth where is ingested/ digested ; then we bite off pieces of the sandwhich with the back /front teeth, and chew them with our back teeth. At the

fig1

fig2

fig3

fig4

fig5

same time, our mouth becomes filled with saliva/ bile produced by 3 pairs of salivary glands. Saliva contains water and amylase, an enzyme that joins / breaks down bread starch into maltose ( a disacharide), and also contains a bactirized substance.When we swallow, the food is pushed down/up our throat into our gullet by the swallowing reflex / voluntary and peristalsis, a gut wall involuntary contraction.

In the stomach. The gastric glands produce the saliva / gastric juice, that contains an enzyme called pepsin. Pepsin breaks ham proteins into smaller glucose / polypeptides . Pepsin is active at acid pH only. Gastric glands also produce large amounts of hydrochloric acid that decrease/ increase stomach pH and also kills food nutrients / germs .The food spends three or four hours in the stomach /mouth. Every now and again the stomach wall churns the food up and the result is a mushy acid liquid called quimo / quilo .When quimo is ready ( proteins digested and food liquified) the cardias / pyloric sphincter (a ring of muscle) opens and food goes into the colon / duodenum, the first part of the small intestine.

In the intestine. Despite its name the small intestine is the shortest / longest part of the gut and may be over six metres in length. Here the digestion of the ham, butter (it has not started yet), and bread are completed, and the soluble products are absorbed into the blood. The small intestine receives fluids from three different places:

The liver produces the saliva / bile. The bile is stored in the gall bladder and after a meal, it is released bit by bit into the duodenum. Bile helps emulsifying proteins / fats .

The pancreas produces the pancreatic / orange juice, that flows down into the duodenum. It contains three important enzymes:Amylase breaks down bread starch (bread) into aminoacids /glucose, continuing the process which has begun by saliva in the mouth cavity.Trypsin breaks down fat / protein (ham) into polypeptides, as pepsin does in the stomachLipase breaks butter down into smaller molecules. This completes the digestion of fat. The action of lipase is made easier by the fact that the fat has already been broken up into droplets by the quimo / bile.

Intestinal glands. These glands are situated in the wall of the intestine itself. They produce similar enzymes as the pancreas and finish the digestion. Intestinal juices are alkaline, taking the pH up / down.

The sandwhich is now digested and dissolved into big / small molecules: glucose, fatty acids and aminoacids, and also water, minerals and vitamins, that are aborbed into the thousands of finger-like projections called villi / velo , that increase the intestinal surface a lot. Each villi is covered with tiny 'hairs' called microvilli that decrease / increase the surface area even more. Within the villi there are numerous blood and lymph capillaries / pillars for taking up the absorbed food. Glucose and aminoacids go through towards blood, fatty acids go into the lymph, and water minerals and vitamins go to both.

Fill in the following table:

where it comes from

where it works enzyme food acted on substances produced

salivary glands amylase maltosestomach wall polypeptides

bile salts (not enzymes)

fat droplets

pancreasand intestinal

small intestine amylasetrypsin

glucoseaa

glands lipase fatty acids

Student´s book Answer Key Unit 3Page 38. 1. Answer the questionsa) what does the respiratory system do?It captures oxygen needed for cells and eliminates carbon dioxide

b) What are the two most important gases used by the respiratory system?Oxygen and carbon dioxide

c) Where does each gas comes from?Oxygen is from the air the carbon dioxide is released during cellular metabolism

d) How many systems are involved in the distribution and use of nutrientsFour systems: digestive, respiratory, circulatory and excretory

Page 42 . 3 Match the words with the definitionsa) oral cavity --- 2. inside of the mouthb) pharynx ---- 3. throatc) mastication --- 1. chewing

Page 42 4. Order the types of teeth from the front to the back of the mouth (1: front)1. c) incisors2. a) canines3. d) premolars4. b) molars

Page 43. 5 Match the systems to the definitions.a) respiratory --- 3. delivers oxygen to the blood and takes carbon dioxide away from itb) digestive ---- 1. processes foods to obtain nutrients for cellsc) excretory ----- 4. expels waste products from the bodyd) circulatory ---- 2. carries blood around the body

Page 43 7 Answer the questions in your exercise book:a) What helps the process of digestion. The tongue, saliva and the teeth. b) Name the three processes that food goes through before it reaches the stomach. Insalivation, mastication and swallowingc) Name the three different types of salivary gland. The parotid, the submandibular and the sublingual glands.d) Which other organ also has a role in salivation. The tongue.e) What type of tissue makes up most of the tongue? Why do you think this is?. Muscle tissue. This is because the tongue has to be flexible.

Page 43 8 Explain the functions of the tongue in the digestive process. The tongue makes it easier to mix food with saliva. It moves the food around in the mouth so that it is chewed correctly. the tongue also detects different flavours using the taste buds.

Page 43 9 Where is the enzyme amylase found? What is its function? The enzyme amylase is found in saliva. It helps break down starch into simple carbohydrates, a process considered to be the first stage of chemical digestion.

Page 43 10. What is the difference between milk (baby) teeth and permanent (adult) teeth? Write a short explanation in your exercise book. Milk teeth, also called baby teeth, are children´s teeth. There are 20 of them and they develop before three years of age. Between the age of five and six, milk teeth begin to fall out and are then gradually replaced by permanent teeth. A full set of permanent teeth contain 32 of them, including 8 incisors, 4 canines, 8 premolars and 12 in total.

Page 43 11 What can happen if you don´t chew your food well before swallowing ? Chewing food makes the chemical digestion of food with the digestive enzymes. If you don´t chew your food well, it can be more difficult to digest.

Page 43 13 Complete the sentences with the verbs from the boxes: a) Incisors are used to cut foodb) Canines are used to tear foodc) Premolars and molars are used to grind and crush food

Page 43 15 Copy and complete the table with the corresponding nouns. All the nouns end in -ion. Then read pages 40 to 42 again and check your answers.Verb Noundigest digestioninsalivate insalivationmasticate masticationsuffocate suffocationprepare preparation

Page 45 19. Answer the questionsa) What is the pancreas? It is a glandular organ that produces hormones and secretes pancreatic juiceb) What colour is it? It is greyish- white.c) Where is it located? It is located behind and underneath the stomach

Page 46 20 Answer the questionsa) What is absorption ? Absorption is the process of assimilating substances, by which nutrients in the small intestine are taken into the bloodstream so that they can be used by the bodyb) Where is most water absorbed? Most water is absorbed in the large intestinec) Where are the intestinal villi? They are found on the inside wall of the intestine

Page 46 21 Write the names of the three parts of the large intestine in your exercise book. Caecum, colon, and rectum

Page 47 23 Which of these processes are essential for the complete digestion of oil? Explain your reasoning. Write the processes and the explanation in your exercise bookIn the digestion of oil, the following processes are involved: b) secretion of bile and d) swallowing; a) production of the enzyme pepsin is not involved because pepsin is an enzyme found in the gastric juice that helps break down proteins while oil is fat and not protein; b) secretion of bile is involved because it contains bile salts which help digest fats by emulsifying them; c) mastication is not involved because oil is normally not a solid but liquid; d) swallowing is involved because this is how oil inters the digestive system.

Page 47 26 Copy and complete the table below in your exercise bookEnzyme Organ FunctionTrypsin Small intestine Breaks down proteinsPepsin Stomach Begins digestion of proteinsamylase Salivary glands Digests starch molecules

Page 47 27 Answer the questions in your exercise booka) Why does throat burn when you vomit? Because gastric acid has been released and this contains hydrochloric acid. When the vomit reaches the pharynx it produces a minor irritation which is felt as a burning sensation.

b) What would happen if the small intestine didn´t have villi?The function of the intestinal villi is to increase the surface area of absorption. If the villi were not there, absorption would be more difficult.

c) Once chemical digestion is complete, which nutrients can be found in the small intestine? Where do these nutrients go?After digestion the small intestine contains glycerol and fatty acids (from breaking down fats), amino acids ( from breaking down proteins), and monosaccharides and simple sugars (from breaking down carbohydrates). It also contains molecules that do not require digestion: water, minerals and vitamins. The final destination of all these molecules is the blood.

d) Which enzymes play a role in the digestion of proteins? Where do they come from? are the enzymes involved in the digestion of proteins. Pepsin is produced by the stomach wall. Trypsin is secreted by pancreas and passed through the Ampulla of Vater to the duodenum. Proteins are digested into aminoacids, these molecules are ready to pass from the small intestine into the bloodstream through absorption.

e) What are the main differences between the large and the small intestine? The large and the small intestine differ in several ways, such as size, location and functions. In terms of size, the large intestine is shorter but wider than the samll intestine.In terms of location, the large intestine coonnects the small intestine to the anus.In terms of functions, the small intestine has willi for absorption of nutrients whereas the largeintestine doesnot have any villi and is where faeces are formed before being expelled from the body.

f) What are the main functions of each of the large intestine´s sections?Caecum: is the first part, it is connected to the appendix and it recieves waste products from the ileum.Colon: is the largest part of the large intestine, there is absorption of water and minerals, and it is also where symbiotic bacteria live and produce certain vitamins, such as vitamin B12 and K.Rectum: is the final part and it leads to the anus.

Page 47 : 29Look at the table. It shows the amount of nutrients found in the foods ingested during a meal, and the amount of the same substances found in faeces.

Amount in foo Amount in faecesCarbohydrates 300g Cellulose (18g), others in trace amounts onlyFats 50g 1gProteins 80g TraceWater 1200g 80gMinerals 9g 0,5gVitamins 0,01mg 0

What conclusions can you draw from this information?There are nutrients that are completely taken up by organism and therefore do not appear in faeces. These nutrients include vitamins and proteins.Some nutrients are absorbed in large quantities, but not completely. These include fats, water, minerals.Carbohydrates are a special case: cellulose (a component of dietary fibre) is not absorbed and it is waste; the remaining carbohydrates are almost completely absorbed by the body.

page 50 : 32Match the words to the definitionsa) pleura .3 3. membranes that surround the lungsb) lungs.1 1. two highly elastic, sponge - like organsc) endothelium.2 2. a lager of flat cells that covers the pulmonary alveolid) alveoli.4 4. tiny sacs at the end of the bronchioles.

Page 51 : 33 Answer the questions in your exercise booka) Which tract belongs to both the digestive and respiratory systems?The pharynx, a pssageway that is shared by the digestive and respiratory tracts

b) Where does air go immediately after leaving the nasal cavity?Air goes immediately to the pharynx, which is connected to the nostrils.

c) What special characterstic of alveoli make it easier for respiratory gases to pass through them?The alveoli have an enormous total surface area and very thin wall, which allows gas exchange to take place more easily, and are surrounded by numerous capillaries.

d) When the cillia and mucus in the trachea are unable to expel particles from the airway, the body can use two other mechanisms to do this. What are they?Coughing and sneezing. Thanks to these two mechanisms, we can expel particles from our respiratory tract.

e) How does the body ensure that the air that reaches the lungs is clean, moist and warm?This is accomplished in the airways, which contain mucus: a viscous substance that moistens air and traps dust particles and microbes. Air is warmed as it travels down the airways.

Page 51 : 36 Match the words to the definitionsa) nostrils.3 3. where air enters our bodyb) pharynx.5 5. part of the digestive and respiratory systemsc) epiglotis.2 2. a flap of tissue that closes over the larynxd) trachea.1 1. a short tube with C-shaped rings of cartilagee) bronchi.4 4. they lead to our lungs

Page 51: 39Read the information below. Then answer the questions in your exercise book`The air obtained from the trachea at a certain moment in time is 16% oxygen and 4,6% carbon dioxide. At another time, it is 20,5% oxygen and 0,4% carbon dioxide´a) During which of the times described is air entering the lungs? Give reasons for your answer.The air that enters the lungs contains more oxygen (20,5%) and less carbon dioxide (0,4%) than the air that leaves the lungs. This is because when air is inhaled, the body absorbs some of its oxygen, and before the air is exhaled, the body adds carbon dioxide to it.b) Which gas would account for most of the rest of the air obtained at htese two times?In both cases the most abundant gas in the air is nitrogen. Page 53 : 42Complete the text with the correct preposition from the boxesWhen we breathe in, i.e. during inspiration, our diaphragm moves down and flattens. the ribs move up and then move out and the volume of the chest cavity increases. When we breathe out, i.e. during expiration, our diaphragm relaxes. It curves and moves up. The ribs move down and they move in. the volume of the chest cavity decreases.

Page 53 : 43(look at the book page 52)

Page 53 : 44Inspiration ( I ) o below in your exercise bookntencer expiration ( E ) ? Copy and classify the sentences below in your exercise book.a ) Air enters the lungs. Ib) The chest cavity shrinks Ec) The lungs increase volume Id) The lungs increase volume. Ie) Air is expelled from the lungs Ef) The diaphram curves. E

Read pages at the book and then label the following figures:

Match the numbers and phases of swallowing and numbers: chewingtransporting the bolusswallowing reflexesophageal phase

How do we digest our food?Read the following paragraphs describing digestion of a sandwhich and underline the right word:

A ham sandwhich coontains cholesterol / starch (bread), glucose / fats (butter) and proteins / water (ham)

In the mouth. First we take the sandwhich into the mouth, it is ingested/ digested ; then we bite off pieces of the sandwhich with the back /front teeth, and chew them with our back teeth. At the same time our mouth becomes filled with saliva/ bile, produced by 3 pairs of salivary glands. Saliva

contains water and amylase, an enzyme that joins / breaks down bread starch into maltose ( a disacharide), and also contains a bactirized substance.When we swallow, the food is pushed down/up our throad into our gullet by the swallowing reflex / voluntary and peristalsis, a gut wall involuntary contraction.

In the stomach. The gastric glands produce the saliva / gastric juice, that contains an enzyme called pepsin. Pepsin breaks ham proteins into smaller glucose / polypeptides . Pepsin is active at acid pH only. Gastric glands also produce large amounts of hydrochloric acid, that decreases/ increases stomach pH and also kills food nutrients / germs / .The food spends three or four hours in the stomach /mouth. Every now and again the stomach wall shurns the food up and the result is a mushy acid liquid called quimo / quilo .When quimo is ready ( proteins digested and food as a liquid) the cardias / pyloric sphincter (a ring of muscle) opens and food goes into the colon / duodenum, the first part of the small intestine.

In the intestine. Despite its name the small intestine is the shortest / longest part of the gut and may be over six metres in length. Here the digestion of the ham, butter (it has not started yet), and bread are completed, and the soluble products are absorbed into the blood. The small intestine receives fluids from three different places:

The liver, this produces the saliva / bile. The bile is stored in the gall bladder and after a meal, it is released bit by bit into the duodenum. Bile helps solving proteins / fats, that is emulsifies.

The pancreas produces the pancreatic / orange juice, that flows down into the duodenum. It contains three important enzymes:Amylase breaks down bread starch (bread) into aminoacids /glucose, continuing the process which has begun by saliva in the mouth cavity.Trypsin breaks down fat / protein (ham) into polypeptides, as pepsin does in the stomachLipase breaks butter down into smaller molecules. This completes the fat digestion. The action of lipase is made easier by the fact that the fat has already been broken up into droplets by the quimo / bile.

Intestinal glands. These glands are situated in the wall of the intestine itself. They produce similar enzymes than pancreas and finish the digestion.Intestinal juices are alkaline, taking the pH up / down.

The sandwhich is now digested and dissolved into big / small molecules: glucose, fatty acids and aminoacids, and also water, minerals and vitamins, that are absorbed into the thousands of finger-like projections called villi / velo , that increase the intestinal surface a lot. Each villi is covered with tiny 'hairs' called microvilli that decrease / increase the surface area even more. Within the villi there are numeours blood and lymph capillaries / pillars for taking up the absorbed food. Glucose and aminoacids go through towards blood, fatty acids go into the lymph and, water minerals and vitamins go both.

where it comes from where it works enzyme/pH food acted on substances produced

salivary glands mouth cavity amylase (neutral or alkaline pH) starch maltosestomach wall (glands) stomach pepsin (acid pH) proteins polypeptidesliver small intestine(duodenum) bile salts (not enzymes) fat fat dropletspancreasand intestinal glands

small intestine (duodenum) amylase (neutral or alkaline pH)trypsinlipase

starchproteinfat

glucoseaafatty acids