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.

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 – Explain why every macromolecule is different.

1/8 – List parts of an amino acid.

1/12 – Name the 3 parts of a nucleotide

Decide which macromolecule each represent.

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!!

What Builds This Object?

Find the Macromolecules!!!!

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.

Organic Compounds

The long molecules formed by repeating patterns 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.

Hydrolysis Process of adding water to break apart

polymers.

What makes each compound different?

ITS FUNCTIONAL GROUP!!!!!

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

Hydroxyl Group

OH

Functional Groups

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

Carboxyl Group

COOH

Functional Groups

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

: : :

Amine Group

N-H2

Functional Groups

Phosphate GroupPhosphorus atom bonded to four oxygen

atoms.

ATP energy and DNA

Methyl Group Carbon bonded to three hydrogens Part of DNA – nucleic acid

4 Groups of Organic Compounds

1. Carbohydrates2. Proteins3. Lipids4. Nucleic Acids

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!

Fructose

Monosaccharide

Milk Sugar Fruit Sugar

Types of Carbs

Carbohydrates

Two monomers of monosaccharides together arecalled disaccharides. Sucrose is a examples of a disaccharide.

MALTOSE

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!!!

Polysaccharide

Starch is straight chain of glucose molecules with few side branches.

Types of Carbs

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

Structure of lipid – Glycerol head and fatty acid chain

4 main categories of Lipids

1. Fats & oils2. phosolipids3. Waxes4. steroids FAT!!!

No Monomer for LIPIDS!!!

Lipids

Saturated & Unsaturated Fats

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

Which ones areSaturated??

Steroid - Cholesterol

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

Foods with Protein

Eggs, milk, meat, beans, peanut butter, yogurt, soybeans, cheese, ETC

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.

Amino Acids

Function of Proteins

R – Group

Nucleic acids

Macromolecules containing the elements H, N, C, O and P.Made up of monomers of nucleotides.

Nucleotides

3 parts of a nucleotide1.Phosphate2.Deoxyribose sugar3.Nitrogen base

4 Nitrogen Bases

1. Adenine

2. Guanine

3. Cytosine

4. Thymine

Functions of a Nucleic Acids

1. Carry genetic material2. Carries codes to make proteins

2 Examples of Nucleic Acids

1. RNA – ribonucleic acids 2. DNA – deoxyribosenucleic

acid

Function of RNA

1. Function of RNA is to make proteins from the code DNA carries.

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


Where are proteins made in the cell…?

Used tobuild cell

parts;Made of smaller parts calledamino acids

enzymesC, H, O, NProtein


Where are proteins made in the cell…?

Nutrition & Digestion

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

Food Processing

Human digestive system

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

mouthbreak up fooddigest starchkill germsmoisten 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


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.

Accessory Organs

PancreasGall BladderSpleen

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


pancreasproduces enzymes to digest proteins & starch



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




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

VILLI

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

AppendixVestigial organVestigial organ

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 . Monomer -

monosaccharides

) 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!

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.

MALTOSE

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.

Proteins

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

Figure 6.4

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

4 main categories of Lipids

1. Fats & oils2. phosolipids3. Waxes4. steroids FAT!!!

No Monomer for LIPIDS!!!

Lipids

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.

Which ones areSaturated??

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

Human Digestion

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…

Human digestive system

GI (gastrointestinal) tract = alimentary canal

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


sphincter

sphincter


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.

Accessory Organs

PancreasGall BladderSpleen

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






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




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

VILLI

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

AppendixVestigial organVestigial organ

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



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


APPENDICITIS – an inflammation of the appendix due to infection

Common treatment is removal of the appendix via surgery


GALLSTONES – an accumulation of hardened cholesterol and/or calcium deposits in the gallbladder

Can either be “passed” (OUCH!!) or surgically removed


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.


HEART BURN – ACID from the stomach backs up into the esophagus.

Let’s go to the Video!

Digestive System Cadaver

Travel Through the Digestive System

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.

Documents

small organic molecules

repeating monomers

chains of monomers

carbon atoms

organic compoundscontain

single molecules

macromoleculelarge molecules

big molecules