Copyright © 1999 by The Benjamin/Cummings Publishing Company, Inc.
ELECTRONIC ACTIVITIES (IOSU: In Order of Speed and
Usefulness)
1. "Interactive Study Partner"
CD ROM Quiz (or Campbell web site http://occ.awlonline.com/bookbind/pubbooks/campbell_awl/chapter41/deluxe.html)
2. "Interactive Study Partner"
CD ROM
A. 41.1
Digestive System Function
B. 41.2
Hormonal Control of Digestion
3. Biology
Place "TestFlight" customized chapter quiz.
4. Campbell (http://www.biology.com/campbell)
Web Destinations (http://occ.awlonline.com/bookbind/pubbooks/campbell_awl/chapter41/deluxe.html)
5. Biology Place (http://www.biology.com/home/home.html)
Select Chapter 41 then click go to search for current activities.
6. Animation of swallowing reflex
(http://www.innerbody.com/anim/mouth.html)
OUTLINE
I. Nutritional Requirements
A. Animals are heterotrophs that require
food for fuel, carbon skeletons, and essential nutrients: an overview
B. Homeostatic mechanisms manage an
animal's fuel
C. An animal's diet must supply essential
nutrients and carbon skeletons for biosynthesis
II. Food Types and Feeding Mechanisms
A. Most animals are opportunistic
feeders
B. Diverse feeding adaptations have
evolved among animals
III. Overview of Food Processing
A. The four main stages of food processing
are ingestion, digestion, absorption, and elimination
B. Digestion occurs in specialized
compartments
IV. The Mammalian Digestive System
A. The oral cavity, pharynx, and esophagus
initiate food processing
B. The stomach stores food and performs
preliminary digestion
C. The small intestine is the major
organ of digestion and absorption
D. Hormones help regulate digestion
E. Reclaiming water is a major function
of the large intestine
V. Evolutionary Adaptations of Vertebrate Digestive Systems
A. Structural adaptations of the digestive
system are often associated with diet
B. Symbiotic microorganisms help nourish
many vertebrates
OBJECTIVES
After reading this chapter and attending lecture, you
should be able to:
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-feedingFluid-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 advantageous.
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 of 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 acid.
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. Secretin
b. Bicarbonate
c. Cholecystokinin (CCK)
d. Gall bladder
e. Bile
f. Pancreatic enzymes
g. Enterogastrone
25. Describe how pancreatic zymogens for proteolytic
enzymes are activated in the duodenum and include the role of the intestinal
enzyme enterokinase.
26. Describe enzymatic digestion of carbohydrates, proteins,
lipids and nucleic acids, including the reactants and products for each
enzymatic reaction and whether they occur in the:
a. Oral cavity
b. Stomach
c. Lumen of small intestine
d. Brush border of small intestine
27. Explain the function of bile, describe where it is
produced and stored, and describe its composition.
28. State whether the lumen of the digestive tract is
technically inside or outside the body.
29. Explain where most nutrient absorption occurs.
30. Explain why the many folds, villi, and microvilli
are important in the small intestine.
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 isfor humans.
36. Give examples of vertebrates with the following digestive
adaptations and explain how these adaptations 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.
KEY TERMS
absorption
acid
alimentary canal
aminopeptidase
anus
appendix
bile
bolus
brush border
bulk-feeders
carboxypeptidase
carnivores
cecum
cholecystokinin (CCK)
chylomicrons
chyme
chymotrypsin
colon
complete digestive tract
deposit-feeders
digestion
dipeptidase
duodenum
elimination
emulsification
enterogastrone
enteropeptidase
enzymatic hydrolysis
epiglottis
esophagus
essential amino acids
essential fatty acids
essential nutrients
extracellular digestion
feces
fluid-feeders
gallbladder
gastric juice
gastrin
gastrovascular cavity
hepatic portal vessel
herbivores
ileum
ingestion
intracellular digestion
jejunum
lacteal
large intestine
lipase
liver
malnourished
microvilli
minerals
nucleases
omnivores
oral cavity
pancreas
pepsin
pepsinogen
peristalsis
pharynx
pyloric sphincter
rectum
ruminant
salivary amylase
salivary gland
secretin
small intestine
sphincters
stomach
substrate-feeders
suspension-feeders
trypsin
undernourished
villi
vitamins