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