Chapter 33: Animal Nutrition Part 1

the process by which an organism takes in, takes apart, and takes up food

plants and algae

animals

eating foods outside their standard diets when their usual foods aren’t available

1.) Chemical energy for cellular processes (cellular respiration)
2.) Organic builiding blocks for carbohydrate and other macromolecules
3.) Essential nutrients

1.) Organic carbons (such as sugar)
2.) Organic nitrogen (usually amino acids from the digestion of protein)

the materials that an animal’c cells require but cannot synthesize

1.) Essential amino acids
2.) Essential fatty acids
3.) Vitamins
4.) Minerals

An animal product such as meat, eggs, or chese that provides all of the essential amino acids.

Unsaturated, meaning that they contain one or more double bonds

organic molecules with diverse funcitons that are required in the diet in very small amount

water soluble and fat soluble

inorganic nutrients required in small amounts

building and maintaining bone (osteoporosis)

an important component of Cytochromes and for hemogoblin

making hormones that regulate metabolism

in the functioning of nerves and maintaining osmotic balance between cells

a diet that is insufficient in one or more amino acids, which is the most common form of malnutrition among humans

Undernourishments is the result of a diet that consistently supplies less chemical energy than the body requires. Malnourishment is the long-term absence from the diet of one or more essential nutrients.

ingestion, digestion, absorption, and elimination

Suspension feeders, substrate feeders, fluid feeders, and bulk feeders

food is broken down into molecules small enough for the body to absorb

physically breaks the food into smaller particles (usually by mastication) to increase surface area

When assisted by enzymes, break intermolecular bonds with the addition of water in a process called enzymatic hydrolysis

amino acids

monosaccharides

nucleotides, nucleosides, nitrogenous bases, sugars, and phosphates

3 fatty acids and a glycerol

the animal's cell takes up small molecules discussed in the previous question

completes the process as undigested materials passes out of the digestive system

hydrolysis of food inside of vacuoles.

the breakdown of food outside the body in an extracellular cavity

a digestive compartment with one opening into a pouch called the gastrovasular cavity that functions in the digestion and distribution of nutrients throughout the body

a digestive tube with two openingns, the mouth and the anus

a digestive tube with two openings

specialized compartments

in the mouth or oral cavity

mechanical digestion breaks the food into smaller pieces while your salivary glands secreate a substance called saliva through ducts in your mouth

hydrolyzes starch and glycogen in smaller polysaccharides and the disaccharide maltose

a slippery glycoprotein in saliva

protects the lining of the oral cavity and lubricates the food easier for swallowing

an additional components of saliva which prevents tooth decay by neutralizing acid and antibacterial agensts such as lysosome that protect against microorganisms

it plays a cirtical role in distinguishing which foods should be processed further. It helps shape the food into a ball called a bolus and push it back into the pharynx or throat region

the esophagun which leads to the stomach and the trachea which leads to the lungs

When you swallow a flap of cartilage, the epiglottis prevents food from entering the trachea by covering the glottis-the vocal chords (Larynx) and the opening between them

the muscular tube that moves the bolus down to the stomach by rhythmic waves of contradiction called peristalsis.

the cardiac sphincter

the alternating waves of muscular contractions that move food through the GI tract

ring-like muscular valves that act like drawstrings to close off and regulate the passage of materials

just below the diaphragm in the upper abdominal cavity

Despite a few nutrients which are absorbed directly into the bloodstream from the stomach (alchohol and some drugs) but it primarily stores food and continues digestion

digestive fluid called gastric juice and mixes this secretion with the food to form chyme.

HCl and Pepsin

disrupts the ECM that binds cells together in meat and plant material. The pH of this compound is about 2 which not only kills most bacteria but also denatures proteins increasing exposure to their peptide bonds

by parietal cells in the stomach lining

a protease of protein-digesting enzyme, which works best in highly acidic enviroment

cheif cells in the stomach lining in the inactive form called pepsinogen which is converted to pepsin when HCl clips off a small portion of the molecule exposing the active site

secreting mucus

damaged areas of the stomach lining that are most often caused by an acid-tolerant bacteria called Helicobacter pylori

2-6 hours

by the pyloric sphincter muscle

when a person experiences gastric reflux due to the backflow of chyme into the esophagus

in the small intestine

where chyme mixes with digestive juices from the pancreas, liver, and gall bladder as well as with glands from the intestinal wall

aids in chemical digestion by producing an alkaline solution rich in bicarbonate as well as several enzymes such as trypsin and chymotrypsin which are proteases secreted into the duodenum in inactive form

enzymaticaly breaks down lipase

the pancreas

nucleotides

the pancreas

relies on production of bile which is made in the liver and stored in the gall bladder

no

emulsifies fats into smaller droplets with greater surface area which then can go through enzymatic hydrolysis by lipase secreted by the pancreas

Salivary glands; mouth; starch, glycogen; maltose, polysaccharides; no

Pancreas; small intestine; polysaccharides; dissaccharides; no

Small intestine; small intestine; dissaccharides; monosaccharides; yes

Stomach; stomach; proteins; smaller polypeptides; no

Pancreas; small intestine; polypeptides; smaller polypeptide; no

Pancreas; small intestine; polypeptides; smaller polypeptides; no

Pancreas; small intestine; small polypeptides; amino acids; yes

Intestinal epithelium, small intestine, protein fragments, amino acids; yes

Small intestine, small intestine, protein fragments, amino acids, yes

Pancreas; small intestine; fat droplets; 3 fatty acids, glycerol; yes

Pancreas; small intestine; DNA, RNA; nucleotides

Small intestine, small intestine, nucleotides; nitrogen bases, 5-carbon sugar, phosphate group

carboxypeptidase splits 1 amino acid at a time starting at the free carboxyl group, aminopeptidase splits one amino acid at a time starting at the free amino group

duodenum

the absorption of nutrients and water

projections that increase the surface area in the small intestine to increase the amount of absorption that can occur

actively, which allows for greater transport

they are taken into the blood capillaries which flow into the large blood vessel called the hepatic portal vein leading to the liver where they are processed

fat, cholesterol, and protein complexes that enter the lacteal inside of the villi and are carried by lymphatic systems away from the digestive tract

colon, cenum, and rectum

the absorption of water by osmosis

a pouch taht is important in fermenting ingested material, especially in herbivores.

a finger like extension of the human cneum that has a minor and dispensable role in immunity

incisors, canines, premolars, and molars

kill prey, rip and cut flesh

kill prey, rip and cut out flesh

crush and shred food

crush and shred food