Biology 2
Ch.37
Objectives
Animal
Nutrition
1.
Distinguish among
herbivores, carnivores, and omnivores.
2. Describe the following
feeding mechanisms and give examples of animals that use each.
a.
Filter-feeding b. Substrate-feeding
c.
Deposit-feeding d. Fluid-feeding
3.
Define digestion and
describe why it is a necessary process.
4.
Explain how anhydro bonds
are formed and describe the role of hydrolysis in digestion.
5.
Distinguish between
intracellular and extracellular digestion.
6.
Explain why intracellular
digestion must be sequestered in a food vacuole and give examples of organisms
which digest their food in vacuoles.
7.
Define gastrovascular cavity
and explain why extracellular digestive cavities are advantages.
8.
Using Hydra as an example, describe how a gastrovascular cavity functions
in both digestion and distribution of nutrients.
9.
List major animal phyla
which use gastrovascular cavities for digestion.
10.
Describe some distinct
advantages that complete digestive tracts have over gastrovascular cavities and
list the major animal phyla with alimentary tracts.
11.
Define peristalsis and
describe its role in the digestive tract.
12.
Describe how salivation is
controlled and list the functions of saliva.
13.
Describe the role salivary
amylase in digestion.
14.
Describe the sequence of
events, which occur as a result of the swallowing reflex.
15.
Describe the function of the
esophagus and explain how peristalsis in the esophagus is controlled.
16.
Describe the role of the
cardiac and pyloric sphincters.
17.
List the three types of
secretory cells found in stomach epithelium and what substances they secrete.
18.
Recall the normal pH of the
stomach and explain the function of stomach aid.
19.
Describe the function of
pepsin.
20.
Explain why the stomach
normally does not digest itself.
21.
Explain how pepsin and acid
secretion are regulated and describe the roles of the hormones gastrin and
enterogastrone.
22.
Describe the cause of ulcers
and explain why they are frequently found in the duodenum.
23.
Explain how chyme is moved
through the small intestine.
24.
Describe the sequence of
events which occur in response to acid chyme entering the duodenum and include
the roles of:
A, Secretion E. Bile
B. Bicarbonate F. Pancreatic enzymes
C. Cholecystokinin(CCK) G. Enterogastrone
D.
Gall Bladder
25.
Describe how pancreatic
zymogens for proteolytic enzymes are activated in the duodenum and include the
role of the intestinal enzyme enterokinase.
26.
Describe how pancreatic
zymogens for proteoltic enzymes are activated in the duodenum and include the
role of the intestinal enzyme enterokinase.
27.
Explain the function of
bile; describe where it is produced and stored; and describe its compositions.
28.
State whether the lumen of
the digestive tract is technically inside or outside the body.
29.
Explain where most of the
nutrient absorption occurs.
30.
Explain why the may folds,
villi and microvilli are important in the small intestines.
31.
Describe how specific
nutrients are absorbed across the intestinal epithelium and across the
capillary or lacteal wall and indicate whether the transport is with or against
the concentration gradient.
32.
Explain what happens to
glycerol and fatty acids after they are absorbed into the intestinal epithelium
and describe the fate of chylomicrons and lipoproteins.
33.
Explain the function of the
hepatic portal vein.
34.
Explain where in the
digestive tract that most reabsorption of water occurs.
35.
Describe the composition of
feces and explain what the main source of vitamin K is for humans,
36.
Give examples of vertebrates
with the following digestive adaptations and explain how these adaptation are
related to diet:
a.
Variation in dentition.
b.
Variation in length of the
digestive tract.
c.
Fermentation chambers.
37.
Explain why animals need a
nutritionally adequate diet.
38.
Describe the effects of
undernourishment or starvation.
39.
List some of the risks of
obesity.
40.
Distinguish between
malnourished and undernourished.
41.
List four classes of
essential nutrients and describe what happens if they are deficient in the
diet.
42.
List and distinguish between
water-soluble and fat-soluble vitamins and explain how they are used by the
body.
43.
Describe the dietary
sources, major body functions and effects of deficiency for the following
required minerals in the human diet: calcium, phosphorus, sulfur, potassium,
chlorine, sodium, magnesium, and iron.