Homeostasis & Cells Answers
1.
Homeostasis is maintaining a constant internal environment.
2.
thermoregulation, osmoregulation, & waste regulation
3.
A negative feedback mechanism constantly monitors the internal environment so that homeostasis is maintained. The 3 parts of a negative feedback mechanism/loop are receptors, control centres, and effectors. Negative feedback loops maintain homeostasis.
4.
Acquire energy and materials from the environment, living things are organized, living things maintain a constant internal environment, living things reproduce, living things grow, and living thins respond to stimuli.
5.
I.F. is the fluid that surrounds the cells in your body, it is important because it allows the cells to survive (take in nutrients, get rid of wastes, keep the cells bathed in fluid)
6.
Certain molecules can pass through, while other molecules cannot.
7.
Diffusion, facilitated diffusion, & osmosis.
8.
Active transport, endocytosis, exocytosis.
9.
Passive transport does not use any energy and follows the concentration gradient (high to low), while active transport uses energy and goes against the concentration gradient (low to high)
10.
The cell would swell because water would go from the hypotonic solution into the cell (the conc. of water is lower in the cell)
11.
The cell would shrink because water would go from the cell to the hypertonic solution (the conc. of water is lower in the solution).
12.
size of molecule, concentration gradient, polarity, temperature, and surface area.
13.
Stores energy that is needed by all the cells in your body.
14.
AMP has only one phosphate, ADP has 2 phosphates, and ATP has 3 phosphates. AMP has very little energy stored in it, ADP has more energy stored in it compared to AMP, and ATP has the most energy stored in it, compared to ADP or AMP.
Digestion Review Answers
1.
Motility – the movement of food through digestive system
Secretion – releasing digestive juices
Digestion – physical & chemical breakdown of food into molecules
Absorption – molecules of food moving into the blood stream
Elimination – removal of undigested food and wastes from the body
2.
carbohydrates, proteins, lipids/fats, vitamins, minerals, water
3.
Mastication. Helps by physically breaking down the food and increasing the surface area for the enzymes
4.
1) has many folds and on each fold there are millions of villi that further increase surface area. 2) the small intestine is fairly long so that food takes a longer time to pass through, and more time to be absorbed.
5.
the tube inside your body where food, bolus, chyme, and wastes pass through. Starts with the mouth and end with the anus.
6.
the method that moves food, bolus, chyme, and wastes through the digestive tract. Produced by rhythmic contractions, sort of like squeezing toothpaste through a tube. Occurs all along the alimentary canal, except the stomach.

7.
Gastric juice = pepsinogen (which becomes pepsin); breaks down proteins
HCl; turns pepsinogen into pepsin and kills bacteria
Mucous; lubricates bolus/chyme and protects stomach from acid
Pancreatic juice = pancreatic amylase; breaks down starch protease; breaks proteins into peptides lipase; breaks lipids into glycerol and fatty acids
Intestinal juice = maltase, lactase, sucrase; break down sugars (carbohydrates) into monosaccharides. peptidase; breaks peptides into amino acids nuclease; breaks down nucleic acids
8.
Bile – produced in the liver
Pancreatic juice – pancreas
Intestinal juice - small intestine
9.
Bolus is chewed up food (food & saliva)
Chyme is bolus mixed with gastric juices, pancreatic juices and intestinal juices. (soup-like mixture)
10.
Chemical digestion breaks food down into molecules. Mechanical digestion is the physical breakdown of the food.
Mechanical = mouth, stomach, small intestine (bile), and small intestine (peristalsis)
Chemical = mouth (salivary amylase), stomach (pepsin), small intestine – duodenum and jejunum
(pancreatic and intestinal juices)
11.
Secretion produced by the liver, stored in the gall bladder, and introduced into the duodenum. It neutralizes the acidic chyme from the stomach and emulsifies the fat into small droplets.
12.
Salivary glands and pancreas.
13.
Stomach, pancreas, and small intestine.
14.
Pancreas
15.
HCl turns pepsinogen into pepsin and kills bacteria. pH of stomach is around 2.
16.
Bile and sodium bicarbonate (from the pancreas)
17.
jejunum and ileum, and large intestine (water).
18.
Mouth, stomach, duodenum, jejunum.
19.
Absorb water, eliminate undigested foods, produce vitamins (from the E. coli)
20.
Ascending, transverse, and descending colon.
21.
Produce bile, and control blood sugar levels by storing extra glucose as glycogen on/in the liver.
22.
Immediate energy = carbohydrates. Growth and repair = proteins. Nervous system & long term energy=lipids.
23.
Duodenum, jejunum, and ileum
24.
Salivary glands, liver, pancreas, gall bladder.
25.
Insulin is produced in the pancreas, it lowers the glucose levels in the blood by making body cells and muscles more permeable to glucose, and causes the liver to take extra glucose in the blood and convert it. Insulin is a hormone.
26.
Glucagon is produced in the pancreas, it increases the glucose levels in the blood by causing the liver to convert glycogen back into glucose, and releasing the glucose into the blood.
27.
E. coli is found in the large intestine. E. coli produce vitamin K, vitamin B, and some amino acids.
28.
Sphincter is a ring of muscle that acts like a control valve. The cardiac sphincter (top of stomach), pyloric (bottom of stomach), ileocecal (between the sm. and lg. intestine), and the anal sphincter.
29.
Epiglottis is the flap of tissue that prevents food/water from entering the trachea (windpipe).