ORGANIC COMPOUNDS Vocabulary 1/5 – monomer 1/6 – dehydration reaction 1/9 – chitin 1/12 - nucleotide I can…… 1/5 – Explain why carbon is unique. 1/6.
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Vocabulary 1/5 – monomer 1/6 – dehydration
reaction 1/9 – chitin 1/12 - nucleotide
I can……
1/5 – Explain why carbon is unique.
1/6 – Explain why every macromolecule is different.
1/8 – List parts of an amino acid.
1/12 – Name the 3 parts of a nucleotide
Organic Compounds
Organic Compounds: Compounds that containcarbon and hydrogen bonding with other atoms that build your cells and provide you energy. *Carbon is the backbone of life!!!
Organic Compounds Contain the
element carbon and hydrogen.
Carbon is found in things that are or once were living.
Carbon atoms share electrons to form covalent bonds.
CARBONWhy is carbon the backbone of life? Why is it special?
1. Carbon has 4 electrons in its outer shell. To satisfy the octet rule, it needs to share 4 other electrons.
2. This means that each carbon atom forms 4 covalent bonds with elements like H, O, P, & N!!
MACROMOLECULES
Another level in the hierarchy of biological organization is reached when small organic molecules are joined together
Macromolecules – Building of Cells
Carbohydrates Lipids Proteins Nucleic Acids
What Builds These Macromolecules?
MacromoleculeLarge molecules that make up living things. They are large chains of smaller molecules or compounds. It means “giant molecule”.
Organic Compounds Organic compounds are composed of
hundreds to thousands of individual molecules.– The single molecules in a polymer are
called monomers.
Macromolecules are BIG molecules and are the building blocks of cells. Macromolecules are built by combining many single units, or monomers, into larger units, called polymers. All cells are composed of the four general types of macromolecules, although each type can serve a cell in different ways.
Most macromolecules are polymers, built from monomers Three of the classes of life’s organic molecules are polymers
– Carbohydrates– Proteins– Nucleic acids
– LIPIDS do not have monomers!!!
MonomersAll macro organic molecules are made up of smaller subunits called monomers. This is just the base unit that repeats over and again. The monomers can be identical or different.
Polymers
Organic macromolecules are made up of repeating monomers.These chains of monomers are called polymers.
Condensation(dehydration) Reaction
A condensation reaction is the removal of water to connect monomers. The large chain is then bonded to form a polymer.
Functional Groups Functional groupFunctional group:: an atom or group of
atoms within a molecule that will determine how the compound will react.
THEY DETERMINE THE CHARACTERISTIC OF THE MACROMOLECULE!!!!
Functional groups are important for three reason; they are1. Determine compounds function
2. the sites of characteristic chemical reactions(polar or nonpolar)
3. the basis for naming organic compounds
Functional Groups
Most of the useful behavior of organic compounds comes from functional groups attached to the carbons. A functional group is a special cluster of atoms that performs a useful function.
Hydroxyl group - alcohols contain an -OH (hydroxylhydroxyl) group Carbs
H-C-C-O-H
H
H
H
H::-C-O-H
Ethanol(an alcohol)
Functionalgroup
Carbonyl Group contain a carbonyl (C=O) groupcarbonyl (C=O) group Carbon double bonded to oxygenCarbon double bonded to oxygen Sugars or carbohydratesSugars or carbohydrates
C H
O
CH3-C-H
O
CH3-C-CH3
O
C
O
Functionalgroup
Acetaldehyde(an aldehyde)
Acetone(a ketone)
Functionalgroup
Carboxyl Group
contain a carboxyl (-COOH) groupcarboxyl (-COOH) group Acids because gives up H+ Acids because gives up H+
ions(vinegar)ions(vinegar) Amino AcidsAmino Acids
C O
O
H CH3-C-O-HO
CH3COOH CH3CO2H
: ::: or or
Acetic acid(a carboxylic acid)
Functionalgroup
Amino GroupNitrogen bonded to two hydrogens and
carbon skeleton.
Proteins or amino acids
CH3 N H
H
CH3 N H
CH3
CH3 N CH3
CH3
: : :
Carbohydrates Make up sugars and
starches Contain a hydroxyl
(OH) group Contain atoms of
carbon, hydrogen, and oxygen.
Monomer - monosaccharides
The ratio of the atoms is 1 C : 2 H : 1 O
Provide energy to the cells.
Dissolve in water (hydrophilic)
Polymer - polysaccharides
Carbohydrates*Carbohydrates are composed of C, H, and O.*Ratio: 1C:2H:1O*Function:
1. Main source of SHORT term energy.2. Plants and some animals use it for structural purposes.
Types of Carbohydrates
Carbohydrates are classified accordingto size.
• One sugar is a monosaccharide (monomer).
• Two sugars make a disaccharide.• Many sugar molecules linked together
form a polysaccharide (polymer).
Carbohydrates
Carbohydrates are made up of monomers calledmonosaccharides. Examples of monosaccharides:1.glucose: plant produce during photosynthesis2.Galactose: found in milk and diary3.Fructose: sugar in many fruits
GLUCOSE!
Carbohydrates
Two monomers of monosaccharides together arecalled disaccharides. Sucrose is a examples of a disaccharide.
CarbohydratesExamples of polysacchrides:
1.glycogen:stored energy2.Starch: plant stored energy3.Cellulose: cell walls We can not digest cellulose for energy. Our bodies use it for fiber. Herbivores have enzymes and microorganisms to help digest the cellulose. Cows have 4 stomachs.4.Chitin: exoskeleton of insects and cell walls of fungus
STARCH!!!
Look at the difference between these two. Think about how Plants use cellulose and animals use starch. They are shaped this way because of their use. Cellulose – straight chains StarchBranched.
Lipids Class of
macromolecules that are hydrophobic
The three types of lipids are fats, oils, and waxes.
Contain carbon, hydrogen, and oxygen
Typically contain two monomers – glycerol and fatty acids
Glycerol contains the hydroxyl (OH) group.
Fatty acids contain the carboxyl (COOH) group.
Lipids
DEFINE: Large groups of organic compounds not soluble in water.Functions:1.Store energy for LONG term.2.Waterproof covering3.Protection4.Steroids – hormones5.Warmth6.Cell membranes
Lipids
Saturated vs. UnsaturatedSaturated means that all the carbon bonds are taken. They are solid at room temperature and bad for you. Unsaturated means that there is at least one double bond with the carbon. They are liquid at room temp. and are better for you.
Lipids
All lipids are not soluble in water. That is why they are placed together.
Saturated makes fatsUnsaturated makes oils
Phospholipid
Found in cell membranes– Head is the
phosphate group.• Hydrophilic
– Tails are the fatty acids.
• Hydrophobic
Proteins
Composed of carbon, hydrogen, nitrogen, and oxygen
Contain amine (NH2) and carboxyl (COOH) groups
MONOMER – amino acids POLYMER – polypeptide or protein
Functions of Proteins Some important functions of proteins are
listed below. enzymes (chemical reactions) hormones storage (egg whites of birds, reptiles; seeds) transport (hemoglobin) contractile (muscle) protective (antibodies) membrane proteins (receptors, membrane
transport, antigens) structural toxins (botulism, diphtheria)
ProteinsMacromolecules that contain N, C, O and H.Functions:1.Rate of cell processes.2.Cellular structures3.Controls substances in and out of cell.4.Fight disease.
Examples of Proteins In Body
1. Hemoglobin in blood2. Collagen3. Enzymes4. Insulin5. Muscles6. Antibodies7. Cell Membrane
Proteins and Amino acid formation
Proteins are made up of monomers of amino acids help together by peptide bonds.3 parts of an amino acid:1.Amino group2.Carboxyl group3.R group
Proteins(structure)Long chains of amino acids are connected by peptide bonds which are called polypeptides.
Proteins(examples of R-Groups)
There are 20 different amino acids found in nature.Different proteins are determined by the type of amino acids connected together. All amino acids are the same except for the R-group. The R-group gives the amino acids different properties.
Nucleic acids
Macromolecules containing the elements H, N, C, O and P.Made up of monomers of nucleotides.
Releases energyenergyfor
cells
SugarStarchcellulose
C, H, OCarbohydrate
FunctionExamplesComposed of:Organic
Compound
Stores and releasesMOREenergy f or cells
FatsOils
WaxesC, H, OLipid
FunctionExamplesComposed of:Organic Compound
Cell membranes are made of lipids
Used tobuild cell
parts;Made of smaller parts calledamino acids
enzymesC, H, O, NProtein
FunctionExamplesComposed of:Organic Compound
Where are proteins made in the cell…?
Used tobuild cell
parts;Made of smaller parts calledamino acids
enzymesC, H, O, NProtein
FunctionExamplesComposed of:Organic Compound
Where are proteins made in the cell…?
Balanced DietNecessary to provide all elements and compound to make new cells, provide energy, or essential for life.
Elements become energy and new cells.
Metabolism – All the chemical reactions carried on by the cell – protein synthesis, respiration, DNA replication, etc.
Digestion Food consists of what macromolecules?
– Carbohydrates, lipids, and proteins Why is food chemically broken down?
– The macromolecules are too large to pass through cell membranes
– The polymers must be broken down into monomers, so that the organism can make their own polymers
– ABSORPTION OCCURS IN SMLL INTESTINES!!!!!
– LARGE INTESTINE REMOVES WASTES
Ingestion Mouth
– mechanical digestion• teeth
– breaking up food
– chemical digestion• saliva
– amylase» enzyme digests starch
– mucin » slippery protein (mucus)» protects soft lining of digestive system» lubricates food for easier swallowing
– buffers » neutralizes acid to prevent tooth decay
– anti-bacterial chemicals » kill bacteria that enter mouth with food
MouthChemical and
mechanical digestion.
Food is chewed (masticated) mechanically.
A bolus (lump) is formed with saliva and the tongue.
Swallowing (& not choking)
Epiglottis – flap of cartilage– closes trachea (windpipe) when swallowing– food travels down esophagus
Peristalsis
– involuntary muscle contractions to move food along
PharynxThe back of the
throat.Larynx-
passage for air, closes when we swallow.
Is approximately 15cm long.
series of involuntary wave-like muscle contractions which move food along the digestive tract
Peristalsis
StomachFood is temporarily
stored here.Gastric juices are
secreted.Has layers of
muscle that line the inside.
Mechanically and chemically breaks down food.
StomachFunctions
– food storage• can stretch to fit ~2L food
– disinfect food• HCl = pH 2
– kills bacteria
– chemical digestion• pepsin
– enzyme breaks down proteins
But the stomach is made out of protein!What stops the stomach from digesting itself?
mucus secreted by stomach cells protects stomach lining
stomachkills germs break up fooddigest proteinsstore food
sphincter
sphincter
mouthbreak up fooddigest starchkill germsmoisten food
Gastric JuicesSecreted by the
stomach.Acidic (pH 1.5-2.5)
(HCl).Pepsin- an enzyme that
breaks down large proteins into amino acids.
Food is further broken down into a thin liquid called chyme.
Gall bladder
Pouch structure located near the liver which concentrates and stores bile
Bile duct – a long tube that carries BILE. The top half of the common bile duct is associated with the liver, while the bottom half of the common bile duct is associated with the pancreas, through which it passes on its way to the intestine.
BILE
Bile emulsifies lipids (physically breaks apart FATS)
Bile is a bitter, greenish-yellow alkaline fluid, stored in the gallbladder between meals and upon eating is discharged into the duodenum where it aids the process of digestion.
Pancreas
An organ which secretes both digestive enzymes (exocrine) and hormones (endocrine)
** Pancreatic juice digests all major nutrient types.
Nearly all digestion occurs in the small intestine & all digestion is completed in the SI.
Pancreas Digestive enzymes
– digest proteins• trypsin, chymotrypsin
– digest starch• amylase
Buffers – neutralizes
acid from stomach
Liver Function
– produces bile• bile stored in gallbladder until needed• breaks up fats
– act like detergents to breakup fats
bile contains colors from old red blood cells collected in liver =iron in RBC rusts & makes feces brown
bile contains colors from old red blood cells collected in liver =iron in RBC rusts & makes feces brown
pancreasproduces enzymes to digest proteins & starch
stomachkills germs break up fooddigest proteinsstore food
mouthbreak up fooddigest starchkill germsmoisten food
liverproduces bile
- stored in gall bladderbreak up fats
Small Intestine Most chemical
digestion takes place here.
Simple sugars and proteins are absorbed into the inner lining.
Fatty acids and glycerol go to lymphatic system.
Lined with villi, which increase surface area for absorption, one cell thick.
Small intestine Function
– chemical digestion• major organ of digestion & absorption
– absorption through lining• over 6 meters! • small intestine has huge surface area = 300m2
(~size of tennis court)
Structure– 3 sections
• duodenum = most digestion• jejunum = absorption of nutrients & water• ileum = absorption of nutrients & water
Duodenum
1st section of small intestines– acid food from stomach – mixes with digestive juices from:
pancreas liver gall bladder
stomachkills germs break up fooddigest proteinsstore food
mouthbreak up fooddigest starchkill germsmoisten food
pancreasproduces enzymes to digest proteins & starch
Absorption in the SI Much absorption is thought to occur directly through the wall
without the need for special adaptations
Almost 90% of our daily fluid intake is absorbed in the small intestine.
Villi - increase the surface area of the small intestines, thus providing better absorption of materials
Absorption by Small Intestines Absorption through villi & microvilli
– finger-like projections– increase surface area for absorption
Large intestines (colon) Function
– re-absorb water• use ~9 liters of water every
day in digestive juices• > 90% of water reabsorbed
– not enough water absorbed
» diarrhea
– too much water absorbed
» constipation
Large Intestine Solid materials pass
through the large intestine.
These are undigestible solids (fibers).
Water is absorbed. Vitamins K and B are
reabsorbed with the water.
Rectum- solid wastes exit the body.
You’ve got company! Living in the large intestine is a
community of helpful bacteria– Escherichia coli (E. coli)
• produce vitamins – vitamin K; B vitamins
• generate gases– by-product of bacterial metabolism – methane, hydrogen sulfide
Rectum
Last section of colon (large intestines)– eliminate feces
• undigested materials– extracellular waste
» mainly cellulose from plants
» roughage or fiber – masses of bacteria
Carb Digestion: Oral Cavity At sight or smell of food, salivary
glands secrete saliva– Glycoprotein protects & lubricates
lining of mouth– Antibacterial agents – Amylase to hydrolyze starch
Why do you chew your food?– Easier to swallow– Expose more surface area to enzymes
Tongue pushes bolus to back of oral cavity & into pharynx
Carbohydrates*Carbohydrates are composed of C, H, and O.*Ratio: 1C:2H:1O*Function:
1. Main source of SHORT term energy.2. Plants and some animals use it for structural purposes.
Types of Carbohydrates
Carbohydrates are classified accordingto size.
• One sugar is a monosaccharide (monomer).
• Two sugars make a disaccharide.• Many sugar molecules linked together
form a polysaccharide (polymer).
Carbohydrates
Carbohydrates are made up of monomers calledmonosaccharides. Examples of monosaccharides:1.glucose: plant produce during photosynthesis2.Galactose: found in milk and diary3.Fructose: sugar in many fruits
GLUCOSE!
Releases energyenergyfor
cells
SugarStarchcellulose
C, H, OCarbohydrate
FunctionExamplesComposed of:Organic
Compound
Breads, pasta, potatoes, corn, sugars, lactose, etc.Energy stored in bonds of carbs
Carbohydrates
Two monomers of monosaccharides together arecalled disaccharides. Sucrose is a examples of a disaccharide.
CarbohydratesExamples of polysacchrides:
1.glycogen:stored energy2.Starch: plant stored energy3.Cellulose: cell walls We can not digest cellulose for energy. Our bodies use it for fiber. Herbivores have enzymes and microorganisms to help digest the cellulose. Cows have 4 stomachs.4.Chitin: exoskeleton of insects and cell walls of fungus
STARCH!!!
Carb Digestion
In stomach, the carb is mixed with HCl acid to form chyme.
Chyme leaves stomach and enter top part of small intestines called the duodenum.
The polysaccharides are broken down into monosaccharides and absorbed into the SMALL INTESTINES wall.
Human Digestion: the tum tum
Why don’t we need to eat constantly?– Besides breaking down food, the stomach stores food –
enough to satisfy our body for many hours What prevents gastric juice from digesting away
the stomach lining?– Pepsin, an enzyme which begins the chemical digestion
of protein, is secreted in the inactive form pepsinogen • Protects the gastric gland cells
– Mucus helps protect the stomach lining from both pepsin and acid
– However, the stomach lining must be replaced about every 3 days
Carb Digestion
For carbs we do not have enzymes, bacteria furthers the breakdown of carbs so they can be absorbed.
Fiber is need to needs to form wastes. Helps to prevent constipation. We cannot digest cellulose(plant sugar) so it acts as fiber.
Human Digestion: large intestine
Colon absorbs water –approximately 90% of the 7 liters of fluid that enters the canal a day are reclaimed (most in small intestine)
Remains of undigested food become more solid as water is absorbed– Feces
• Consists mainly of plant fibers and prokaryotes• Diarrhea occurs when the colon is irritated and is less
effective at reclaiming water• Constipation occurs when peristalsis moves the feces too
slowly– Colon reabsorbs too much water and feces becomes too
compacted» Diet low in plant fiber or lack of exercise
Human Digestion: small intestine
Capillaries that drain away from the villi converge into larger blood vessels and eventually into a main vessel that leads directly to liver
Diabetes
Glucose cannot be absorbed into cells because no insulin. Glucose builds up in blood and no energy production.
What is protein?
Protein is a complex structure containing carbon, hydrogen, oxygen, and nitrogen, and in some cases sulfur. These elements combine to form amino acids.
Amino Acids
Two types:
1) Essential (9)• Must be obtained from foods in the diet
2) Nonessential (11)• May be formed in the body
What are some common foods that are good sources of protein?
The Food Groups– High
• Meat and meat substitutes (legumes)• Milk
– Lower • Starch• Vegetable• Fruit• Fat
Protein Digestion
Chewed into piece in mouth. Digestion starts in stomach with
pepsin(enzyme) Continues into the small intestines with
enzyme proteases. Breakdown into amino acids.
Absorbed into small intestines wall.
Human Digestion: small intestine Protein digestion
– Pancreas and duodenum secrete hydrolytic enzymes that break polymer into monomers (amino acids)
Nucleic acid digestion– Pancreas and duodenum secrete
hydrolytic enzymes which breakdown DNA & RNA polymers into • Nitrogenous bases, sugars, phosphates
Lipids Class of
macromolecules that are hydrophobic
The three types of lipids are fats, oils, and waxes.
Contain carbon, hydrogen, and oxygen
ROLE: energy Cell membrane,
hormones, steroids,
Lipids
DEFINE: Large groups of organic compounds not soluble in water.Functions:1.Store energy for LONG term.2.Waterproof covering3.Protection4.Steroids – hormones5.Warmth6.Cell membranes
Lipids
Saturated vs. UnsaturatedSaturated means that all the carbon bonds are taken. They are solid at room temperature and bad for you. Unsaturated means that there is at least one double bond with the carbon. They are liquid at room temp. and are better for you.
Human Digestion: small intestine
Lipid digestion– Lipids reach stomach almost completely
undigested• Why?
– Fats are hydrophobic
– Bile salts from gallbladder coat tiny fat droplets that keep them separated from each other • Why is the separation of fats into small
droplets beneficial for digestion?– More surface area is exposed, which allows the enzyme to
breakdown the fats quickly
Lipid digestion
No lipid digestion except in small intestines.
Bile from liver digests it. Lipase enzyme that breaks down lipids.
Nutrition: Vitamins If one eats a balanced diet, one does not
need to take vitamins– Most serve as coenzymes or are parts of
coenzymes– Used over and over again in metabolic
processes– Deficiencies and excessive use can cause
serious problems– Water-soluble vitamins are not harmful as
excess can pass in urine and feces– Excessive fat-soluble vitamins are deposited
in fat and can have toxic effects
Nutrition: Minerals
Must obtain minerals through dietary sources
Ex: calcium needed for normal functioning of nerves and muscles
Ex: phosphorous is an ingredient of ATP and nucleic acids
Nutrition Process by which organisms obtain and utilize their
food.
There are two parts to Nutrition:
1. Ingestion- process of taking food into the digestive system so that it may be
hydrolized or digested.
2. Digestion- the breakdown of food (either chemically or mechanically) in order to utilize nutrients
Types of Nutrients Micronutrients- vitamins, minerals, & water
Macronutrients- proteins, lipids, carbohydrates, etc…
Ingestion Mouth
– mechanical digestion• teeth
– breaking up food
– chemical digestion• saliva
– amylase» enzyme digests starch
– mucin » slippery protein (mucus)» protects soft lining of digestive system» lubricates food for easier swallowing
– buffers » neutralizes acid to prevent tooth decay
– anti-bacterial chemicals » kill bacteria that enter mouth with food
MouthChemical and
mechanical digestion.
Food is chewed (masticated) mechanically.
A bolus (lump) is formed with saliva and the tongue.
Swallowing (& not choking)
Epiglottis – flap of cartilage– closes trachea (windpipe) when swallowing– food travels down esophagus
Peristalsis
– involuntary muscle contractions to move food along
PharynxThe back of the
throat.Larynx-
passage for air, closes when we swallow.
Is approximately 15cm long.
Digestive GlandsGroups of
specialized secretory cells.
Found in the lining of the alimentary canal or accessory organs.
series of involuntary wave-like muscle contractions which move food along the digestive tract
Peristalsis
StomachFood is temporarily
stored here.Gastric juices are
secreted.Has layers of
muscle that line the inside.
Mechanically and chemically breaks down food.
StomachFunctions
– food storage• can stretch to fit ~2L food
– disinfect food• HCl = pH 2
– kills bacteria
– chemical digestion• pepsin
– enzyme breaks down proteins
But the stomach is made out of protein!What stops the stomach from digesting itself?
mucus secreted by stomach cells protects stomach lining
stomachkills germs break up fooddigest proteinsstore food
sphincter
sphincter
mouthbreak up fooddigest starchkill germsmoisten food
Gastric JuicesSecreted by the
stomach.Acidic (pH 1.5-2.5)
(HCl).Pepsin- an enzyme that
breaks down large proteins into amino acids.
Food is further broken down into a thin liquid called chyme.
Gall bladder
Pouch structure located near the liver which concentrates and stores bile
Bile duct – a long tube that carries BILE. The top half of the common bile duct is associated with the liver, while the bottom half of the common bile duct is associated with the pancreas, through which it passes on its way to the intestine.
BILE
Bile emulsifies lipids (physically breaks apart FATS)
Bile is a bitter, greenish-yellow alkaline fluid, stored in the gallbladder between meals and upon eating is discharged into the duodenum where it aids the process of digestion.
Pancreas
An organ which secretes both digestive enzymes (exocrine) and hormones (endocrine)
** Pancreatic juice digests all major nutrient types.
Nearly all digestion occurs in the small intestine & all digestion is completed in the SI.
Pancreas Digestive enzymes
– digest proteins• trypsin, chymotrypsin
– digest starch• amylase
Buffers – neutralizes
acid from stomach
Liver Function
– produces bile• bile stored in gallbladder until needed• breaks up fats
– act like detergents to breakup fats
bile contains colors from old red blood cells collected in liver =iron in RBC rusts & makes feces brown
bile contains colors from old red blood cells collected in liver =iron in RBC rusts & makes feces brown
pancreasproduces enzymes to digest proteins & starch
stomachkills germs break up fooddigest proteinsstore food
mouthbreak up fooddigest starchkill germsmoisten food
liverproduces bile
- stored in gall bladderbreak up fats
Small Intestine Most chemical
digestion takes place here.
Simple sugars and proteins are absorbed into the inner lining.
Fatty acids and glycerol go to lymphatic system.
Lined with villi, which increase surface area for absorption, one cell thick.
Small intestine Function
– chemical digestion• major organ of digestion & absorption
– absorption through lining• over 6 meters! • small intestine has huge surface area = 300m2
(~size of tennis court)
Structure– 3 sections
• duodenum = most digestion• jejunum = absorption of nutrients & water• ileum = absorption of nutrients & water
Duodenum
1st section of small intestines– acid food from stomach – mixes with digestive juices from:
pancreas liver gall bladder
stomachkills germs break up fooddigest proteinsstore food
mouthbreak up fooddigest starchkill germsmoisten food
pancreasproduces enzymes to digest proteins & starch
Absorption in the SI Much absorption is thought to occur directly through the wall
without the need for special adaptations
Almost 90% of our daily fluid intake is absorbed in the small intestine.
Villi - increase the surface area of the small intestines, thus providing better absorption of materials
Absorption by Small Intestines Absorption through villi & microvilli
– finger-like projections– increase surface area for absorption
Large intestines (colon) Function
– re-absorb water• use ~9 liters of water every
day in digestive juices• > 90% of water reabsorbed
– not enough water absorbed
» diarrhea
– too much water absorbed
» constipation
Large Intestine Solid materials pass
through the large intestine.
These are undigestible solids (fibers).
Water is absorbed. Vitamins K and B are
reabsorbed with the water.
Rectum- solid wastes exit the body.
You’ve got company! Living in the large intestine is a
community of helpful bacteria– Escherichia coli (E. coli)
• produce vitamins – vitamin K; B vitamins
• generate gases– by-product of bacterial metabolism – methane, hydrogen sulfide
Rectum
Last section of colon (large intestines)– eliminate feces
• undigested materials– extracellular waste
» mainly cellulose from plants
» roughage or fiber – masses of bacteria
Digestive Homeostasis Disorders
ULCERS – erosion of the surface of the alimentary canal generally associated with some kind of irritant
CONSTIPATIONCONSTIPATION – a condition in which the large intestine is emptied with difficulty.
Too much water is reabsorbed
and the solid waste hardens
Digestive Homeostasis Disorders
Digestive Homeostasis Disorders
DIARRHEA – a gastrointestinal disturbance characterized by decreased water absorption and increased peristaltic activity of the large intestine.
This results in increased, multiple, watery feces.
This condition may result in severe dehydration, especially in infants
Digestive Homeostasis Disorders
APPENDICITIS – an inflammation of the appendix due to infection
Common treatment is removal of the appendix via surgery
Digestive Homeostasis Disorders
GALLSTONES – an accumulation of hardened cholesterol and/or calcium deposits in the gallbladder
Can either be “passed” (OUCH!!) or surgically removed
Digestive Homeostasis Disorders
ANOREXIA NERVOSA - a psychological condition where an individual thinks they appear overweight and refuses to eat.
Weighs 85% or less than what is developmentally expected for age and height
Young girls do not begin to menstruate at the appropriate age.
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