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UAB BY 124 - Essential Compounds

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BY 124 9th EditionLecture 14Outline of Last Lecture Chapter 34 (cont.)I. Mammals a. Characteristicsb. 3 groupsc. Order PrimatesII. Humansa. Characteristicsb. Factors that allows for bipedalismc. Phylogenic tree Outline of Current Lecture Chapter 41I. Essential CompoundsII. Enzymatic HydrolysisIII. GroupsIV. How animals feed V. The appearance of an alimentary canalVI. Processing stagesVII. What is food?VIII. In mouthIX. Crucial diagram for studyingCurrent LectureChapter 41: Animal NutritionI. Essential compoundsa. Vitamins b. Minerals c. Must break these down so that they can be usedi. HydrolysisII. Enzymatic Hydrolysisa. Why? We need fuel/ATPi. Need these raw materials (amino acids, etc)ii. Essential nutrients (vitamins)III. Groupsa. Nonphotosynthetic bacteriab. Nonphotosynthetic protists (protozoa)i. Parameciumc. Fungid. Animals IV. How animals feeda. Suspension feeds and filter feedersi. Ex. Whale (use baleen)b. Substrate feeders i. Ex. Some caterpillarsc. Fluid feedersi. Ex. Mosquitoes, some spidersd. Bulk feedersi. Ex. Some snakesV. The appearance of an alimentary canal (Figure 41.8)a. Two openings (comes in one and leaves in another )b. Crop – stomach/storagec. Gizzard – “grinder” for food because birds do not have teethd. Some creatures have large folds to increase surface area of the gut so that it can be absorbed quickerVI. Processing stagesa. Ingestionb. Digestioni. Mechanical and chemicalc. Absorptioni. Nutrient molecules enter body cellsd. Eliminationi. Undigested materialVII. What is food?a. Look at it. Is it food?b. Smell it. Does it smell good?c. Taste it. Does it taste good?d. Does it feel right? What is the texture like?e. Is it the right temperature? Too hot/cold?f. You can change as you ageVIII. In mouth (Figure 41.9)a. Study the figure!!b. Gums, teeth, cheeksi. Teeth – humans have 32 teeth1. 4 incisors – used for biting2. 2 canines – used for tearing3. 4 flat premolars – used for grinding 4. 6 very flat molars – used for crushingii. Parts of the tooth1. Enamel on top (hard calcium substance – hardest substance in your body)2. Dentine underneath – thick and bone-like3. Pulp – majority of blood vessels and nervesiii. Figure 41.16 – how teeth change relative to the type of food they eatc. Palette on top of mouthi. 2 parts:1. Hard palette (bony)2. Soft palette (muscular)a. Ends at uvula ii. Purpose:1. Separates nasal cavityd. Salivary glands – produce salivai. Major glands – 1. Watering – helps dissolve dry foods2. Slimy – use mucin – sticks parts of food together into a bolusii. Helps move food down throat iii. Cleans mouthiv. Moistens tongue for speechv. Buffers in salivavi. Antimicrobial agent in salivavii. Produce about 1.5 liters of saliva a dayviii. Locations:1. Parotid2. Sublingual – Under tonguea. Produce both types of saliva3. Submandibular – Under jawa. Produce both types of salivaIX. CRUCIAL DIAGRAM – Figure 41.12a. Starts in mouthi. Have salivary amylase – used to break down polysaccharides into smaller disaccharides like maltose1. Only type of digestion that goes on in the mouthii. pH in mouth is about 6iii. tongue moves bolus down throat into pharynxb. swallowi. close all of tubes except the one leading to stomach (Figure 41.10)1. nasopharyngeal opening closes2. glottis closesa. epiglottis blocks glottis from esophagus c. in esophagus i. peristalsis – relaxing and tensing of muscles that carries food down1. mostly involuntaryd. stomachi. Figure 40.61. Mucosa a. Epithelial layer that lines lumen2. Submucosaa. Matrix of connective tissue3. Muscularis a. Smooth muscle and tissue4. Serosa a. Nerves?ii. Holds about 2L of fluidiii. Folds of epithelial tissue called rugae which help increase surface areaiv. J-shapedv. Regions1. Cardiac region – top of stomacha. Cardiac sphincter – stuff comes in2. Fundus – rounded area 3. Pyloric region – bottoma. Pyloric sphincter – where stuff


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UAB BY 124 - Essential Compounds

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