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Digestive & Excretory Systems Chapter 38. Introductory Questions #1 1.Why do we need to eat food? Give TWO Main reasons. 2.How do we measure the amount.

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Presentation on theme: "Digestive & Excretory Systems Chapter 38. Introductory Questions #1 1.Why do we need to eat food? Give TWO Main reasons. 2.How do we measure the amount."— Presentation transcript:

1 Digestive & Excretory Systems Chapter 38

2 Introductory Questions #1 1.Why do we need to eat food? Give TWO Main reasons. 2.How do we measure the amount of energy in food? What is the unit of measurement? 3.List all of the main nutrients your body needs. Which nutrient is most important? Explain why? How much of this nutrient do we need each day? 4.Give some examples of Carbohydrates, Fats, and proteins. Name the foods that are rich in each of these. 5.Out of the 20 amino acids that make proteins, 8 of these cannot be made by the body. Name these 8 (see pg. 973) 6.How is a vitamin different from a mineral. Give TWO examples of a vitamin and two examples of a mineral. 7.Name a type of food you can eat to obtain the following vitamins and minerals: (hint: use the tables on Pgs Folic acid-Potassium-Zinc -Vitamin D-Iron-Vitamin E & K

3 Most animals ingest chunks of food called: “Bulk feeders” Figure 21.1E

4 Carbohydrates are a class of molecules –They range from small sugars to large polysaccharides –Polysaccharides are long polymers of monomers –The three you need to know are: Glycogen (stores in our liver & muscles) Cellulose (fiber, unable to digest) Starch (main carb we digest for energy) CARBOHYDRATES

5 Starch and glycogen are polysaccharides that store sugar for later use Cellulose is a polysaccharide in plant cell walls Figure 3.7 Starch granules in potato tuber cells Glucose monomer STARCH GLYCOGEN CELLULOSE Glycogen granules in muscle tissue Cellulose fibrils in a plant cell wall Cellulose molecules

6 Carbohydrates Monosaccharides: Glucose, Fructose, Galactose *(simple sugars -found in fruits, honey, & sugar cane) Disaccharides: Lactose, Maltose, Sucrose Polysaccharides: Starch, Cellulose, Glycogen –Alpha (starch) & Beta (cellulose) linkages **Complex Carbohydrates- have to be broken down

7 Lipids Hydrophobic molecules w/polar head regions Allows cells to form membranes Composed of glycerol (O-H) and fatty acid tails (C-H) Saturated (stearic acid) room temp Unsaturated (oleic acid) has C=C and is kinked Important for produces hormones in the body Longest to digest (requires bile salts) Ex. Phospholipids, triglycerides, cholesterol, steroids, hormones, oils, and waxes

8 Saturated vs. Unsaturated Fats

9 Proteins (polypeptides) Composed of a variety of amino acids (20 total) Important for many functions in the body which include the following examples: –Insulin-Hemoglobin-Antibodies –Enzymes-Hair-Membrane proteins Our bodies can produce (synthesize) 12 of 20 amino acids needed to make proteins. The other EIGHT are essential to obtain through our diets. Meat, fish, eggs, and milk all are good sources of protein.

10 Proteins are involved in –cellular structure –movement –defense –transport –communication Mammalian hair is composed of structural proteins Enzymes regulate chemical reactions Proteins are essential to the structures and activities of life Figure 3.11

11 Protein Examples & Function

12 Homework (Mon. 5/21) Read Pgs in Chapter 38 Write down which foods you ate throughout the day today and the amount. Try to be as exact as you can on the amounts. (separate paper) **You will be doing this for each day this week (mon.- fri) Do Section Assessment 38-1 Quest. 1-5

13 Introductory Questions #1 1.Why do we need to eat food? Give TWO Main reasons. 2.How do we measure the amount of energy in food? What is the unit of measurement? 3.List all of the main nutrients your body needs. Which nutrient is most important? Explain why? How much of this nutrient do we need each day? 4.Give some examples of Carbohydrates, Fats, and proteins. Name the foods that are rich in each of these. 5.Out of the 20 amino acids that make proteins, 8 of these cannot be made by the body. Name these 8 (see pg. 973) 6.How is a vitamin different from a mineral. Give TWO examples of a vitamin and two examples of a mineral. 7.Name a type of food you can eat to obtain the following vitamins and minerals: (hint: use the tables on Pgs Folic acid-Potassium-Zinc -Vitamin D-Iron-Vitamin E & K

14 Introductory Questions #2 1.Matching Ex. -Insulin & hemoglobinA. Proteins (polypeptides) -Cell membranes & hormonesB. Fats/Lipds -Glycogen & celluloseC. Carbohydrates (polysaccarides) -Enzymes -Lactose, glucose, sucrose -Saturates & Unsaturated 2.What two factors do you need to consider whenever you eat food? (See pg. 976) 3.Look at the Nutrition label on Pg. 977, answer the FIVE Questions asked (calculating-Going further) 4.What foods form he base of the food pyramid? Why are these foods positioned at the bottom? 5.What is the function of the digestive system? What role does saliva and your teeth play when you digest food? 6.How is the small intestine different from the Large intestine (give three differences)

15 The eight essential amino acids that adults require must be obtained from food –They are easily obtained from animal protein –They can also be obtained from the proper combination of plant foods Vegetarians must be sure to obtain all eight essential amino acids Figure ESSENTIAL AMINO ACIDS Methionine Valine (Histidine) Threonine Phenylalanine Leucine Isoleucine Tryptophan Lysine Beans and other legumes Corn

16 Table (Fat-soluble vitamins)

17 Table (Water-soluble vitamins)

18 Table 21.18

19 Go to Section: Fats Sugars Fats, Oils, and Sweets (use sparingly) Soft drinks, candy, ice cream, mayonnaise, and other foods in this group have relatively few valuable nutrients. Milk, Yogurt, and Cheese Group (2-3 Servings) Milk and other dairy products are rich in proteins, carbohydrates, vitamins, and minerals. Meat, Poultry, Fish, Dry Beans, Eggs, and Nut Group (2-3 servings) These foods are high in protein. They also supply vitamins and minerals. Vegetable Group (3-5 servings) Vegetables are a low-fat source of carbohydrates, fiber, vitamins, and minerals. Fruit Group (2-4 servings) Fruits are good sources of carbohydrates, fiber, vitamins and water. Bread, Cereal, Rice and Pasta Group (6-11 servings) The foods at the base of the pyramid are rich in complex carbohydrates and also provide proteins, fiber, vitamins, and some minerals. Figure 38–8 Food Guide Pyramid Section 38-1

20 The human body tends to store excess fat molecules instead of using them for fuel A balanced diet includes adequate amounts of all nutrients Body Fat and Fad Diets

21 Fad diets are often ineffective and can be harmful Table 21.15

22 Go to Section: include such as are made ofinclude Concept Map includeare made using Section 38-1 Nutrients CarbohydratesFatsMineralsProteinsVitamins SimpleComplex Amino acids CalciumIron Fatty AcidsGlycerol SugarsStarchesFat-soluble Water- soluble

23 Introductory Questions #2 1.Matching Ex. -Insulin & hemoglobinA. Proteins (polypeptides) -Cell membranes & hormonesB. Fats/Lipds -Glycogen & celluloseC. Carbohydrates (polysaccarides) -Enzymes -Lactose, glucose, sucrose -Saturates & Unsaturated 2.What two factors do you need to consider whenever you eat food? (See pg. 976) 3.Look at the Nutrition label on Pg. 977, answer the FIVE Questions asked (Calculating-Going further) 4.What foods form he base of the food pyramid? Why are these foods positioned at the bottom? 5.What is the function of the digestive system? What role does saliva and your teeth play when you digest food? 6.How is the small intestine different from the Large intestine (give three differences)

24 Homework (Tues. 5/22) Do IQ #2 (Read pgs ) Bring in TWO Nutrition Fact Labels to analyze tomorrow. Be sure it is from something you ate. If it is at a fast food Rest. Get a copy of the nutrition fact sheet & highlight the items you ate. You can also take a picture of the label and print it out) Continue to write down which foods you ate throughout the day today and the amount. Try to be as exact as you can on the amounts. (separate paper) **You will be doing this for each day this week (Mon.- Fri)

25 Introductory Questions #3 1.Name the two types enzymes produced by the salivary glands. Briefly explain what these enzymes do. 2.Name the FOUR types of teeth in your mouth. Explain what each type of tooth does. 3.Name the flap-like structure that ensures food will go down the esophagus and not the trachea (windpipe). See pg Explain how food travels through the esophagus and intestinal tract. 5.What causes someone to have heartburn?

26 Go to Section: Figure 38–6 Types of Vitamins Vitamin A (retinol) D (calciferol) E (tocopherol) K B 1 (thiamine) B 2 (riboflavin) Vitamin A (retinol) D (calciferol) E (tocopherol) K B 1 (thiamine) B 2 (riboflavin) Sources Yellow, orange, and dark green vegetables; dairy products Fish oils, eggs; made by skin when exposed to sunlight; added to dairy products Green leafy vegetables, seeds, vegetable oils Green leafy vegetables; made by bacteria that live in human intestine Whole grains, pork, legumes, milk Dairy products, meats, vegetables, whole-grain cereal Sources Yellow, orange, and dark green vegetables; dairy products Fish oils, eggs; made by skin when exposed to sunlight; added to dairy products Green leafy vegetables, seeds, vegetable oils Green leafy vegetables; made by bacteria that live in human intestine Whole grains, pork, legumes, milk Dairy products, meats, vegetables, whole-grain cereal Function Important for growth of skin cells; important for night vision Promotes bone growth; increases calcium and phosphorus absorption Antioxidant; prevents cellular damage Needed for normal blood clotting Normal metabolism of carbohydrates Normal growth; part of electron transport chain; energy metabolism Function Important for growth of skin cells; important for night vision Promotes bone growth; increases calcium and phosphorus absorption Antioxidant; prevents cellular damage Needed for normal blood clotting Normal metabolism of carbohydrates Normal growth; part of electron transport chain; energy metabolism Section 38-1 Fat Soluble Organic Molecules that help Enzymes Function

27 Go to Section: Figure 38–6 Types of Vitamins Vitamin Niacin B 6 (pyridoxine) Pantothenic acid Folic acid B 12 (cyanocobalamin) Vitamin Niacin B 6 (pyridoxine) Pantothenic acid Folic acid B 12 (cyanocobalamin) Sources Liver, milk, whole grains, nuts, meats, legumes Whole grains, meats, vegetables Meats, dairy, whole grains Legumes, nuts, green leafy vegetables, oranges, broccoli, peas, fortified bread and cereal Meats, eggs, dairy products, enriched cereals Sources Liver, milk, whole grains, nuts, meats, legumes Whole grains, meats, vegetables Meats, dairy, whole grains Legumes, nuts, green leafy vegetables, oranges, broccoli, peas, fortified bread and cereal Meats, eggs, dairy products, enriched cereals Function Important in energy metabolism Important for amino acid metabolism Needed for energy metabolism Coenzyme involved in nucleic acid metabolism; prevents neural-tube defects in developing fetuses Coenzyme in nucleic acid metabolism; maturation of red blood cells Function Important in energy metabolism Important for amino acid metabolism Needed for energy metabolism Coenzyme involved in nucleic acid metabolism; prevents neural-tube defects in developing fetuses Coenzyme in nucleic acid metabolism; maturation of red blood cells Section 38-1 Water Soluble Vitamins

28 Go to Section: Figure 38–6 Types of Vitamins Vitamin C (ascorbic acid) Biotin Choline Vitamin C (ascorbic acid) Biotin Choline Sources Citrus fruits, tomatoes, red or green peppers, broccoli, cabbage, strawberries Legumes, vegetables, meat Egg yolk, liver, grains, legumes Sources Citrus fruits, tomatoes, red or green peppers, broccoli, cabbage, strawberries Legumes, vegetables, meat Egg yolk, liver, grains, legumes Function Maintenance of cartilage and bone; antioxidant; improves iron absorption; important for healthy gums, tissue repair, and wound healing Coenzyme in synthesis of fat; glycogen formation; amino acid metabolism Required for phospholipids and neurotransmitters Function Maintenance of cartilage and bone; antioxidant; improves iron absorption; important for healthy gums, tissue repair, and wound healing Coenzyme in synthesis of fat; glycogen formation; amino acid metabolism Required for phospholipids and neurotransmitters Section 38-1

29 Food labels provide important nutritional information about packaged foods What do food labels tell us? Figure 21.19

30 Overview: Food processing occurs in four stages Figure INGESTION 2 DIGESTION 3 ABSORPTION 4 ELIMINATION Food Mechanical breakdown Pieces of food Chemical breakdown (enzymatic hydrolysis) Small molecules Nutrient molecules enter body cells Undigested material

31 Mouth Tongue Salivary glands Oral cavity Pharynx Esophagus Stomach Liver Gall- bladder Pancreas Small intestine Large intestine Small intestine Stomach Pyloric sphincter Anus Rectum Sm. Intestine Duodenum Jejunum ileum Lg. Intestine Cecum Ascending C. Transverse C. Descending C. Sigmoid C.

32 Figure 21.5 TEETH Incisors Canine Premolars Molars “Wisdom” tooth Tongue Salivary glands Opening of a salivary gland duct

33 Figure 21.6 Sphincter contracted Pharynx Larynx Trachea (windpipe) Tongue Sphincter relaxed Larynx up Epiglottis down Esophagus Sphincter contracted Larynx down Bolus of food Epiglottis up Esophageal sphincter Esophagus

34 Homework (Wed. 5/23) Do IQ #3 (Read pgs ) DO Section Assessment Questions #1-5 (pg. 984) Continue to write down which foods you ate throughout the day today and the amount. Try to be as exact as you can on the amounts. (separate paper) **You will be doing this for each day this week (Mon.- Fri)

35 Peristalsis in the esophagus moves food boluses into the stomach The esophagus squeezes food along to the stomach Figure 21.7 Circular muscle layer Longitudinal muscle layer Bolus of food Longitudinal muscles contract, shortening passageway ahead of bolus Stomach Relaxed muscles Circular muscles contract, constricting passageway and pushing bolus down Relaxed muscles

36 Figure 21.8 Food particle Pyloric sphincter STOMACH Gastric juice Interior surface of stomach Gastric gland Pits Gastric juice (mucus, HCI, and pepsinogen) Epithelium Chief cells Parietal cells Pepsinogen HCI Pepsin (active enzyme) Mucous cells

37 Video #1 - Overview of the Digestive System 1.Name two enzymes mentioned by Dr. Sokolowski that play a role in the digestive system. 2. How is the diet of a dog different from a cat? 3. What are the nutritional needs for a cat and dog? 4. What is the name of the café mentioned in the video? **Write the title of the segment and 10 key statements

38 The Pancreas (Regulates blood sugar) Islets of Langerhans Alpha cells: glucagon~ raises blood glucose levels Beta cells: insulin~ lowers blood glucose levels Type I diabetes mellitus (insulin-dependent; autoimmune disorder) Type II diabetes mellitus (non-insulin-dependent; reduced responsiveness in insulin targets)

39 Enzymes from the walls of the small intestine complete the digestion of many nutrients (See Pg. 981) Table 21.10

40 Go to Section: Liver Gallbladder Duodenum Bile duct Pancreas Pancreatic duct To rest of small intestine Figure 38–13 The Liver and the Pancreas Section 38-2

41 Mouth Tongue Salivary glands Oral cavity Pharynx Esophagus Stomach Liver Gall- bladder Pancreas Small intestine Large intestine Small intestine Stomach Pyloric sphincter Anus Rectum Sm. Intestine Duodenum Jejunum ileum Lg. Intestine Cecum Ascending C. Transverse C. Descending C. Sigmoid C.

42 Figure 21.10A Liver Bile Gall- bladder Bile Duodenum of small intestine Acid chyme Stomach Pancreas

43 Figure 21.10B Muscle layers Circular folds Villi INTESTINAL WALL Blood vessel with blood en route to the liver INTERIOR OF INTESTINE Nutrient absorption Epithelial cells Lumen Blood capillaries Lymph vessel Nutrient absorption VILLI Nutrient absorption Microvilli EPITHELIAL CELLS See pg. 983

44 Undigested material passes to the large intestine, or colon –Water is absorbed –Feces are produced Large Intestine Reclaims Water Figure Large intestine (colon) End of small intestine Nutrient flow Appendix Cecum Anus Rectum Small intestine

45 Figure 21.12A CARNIVOREHERBIVORE Small intestine Stomach Cecum Colon (large intestine) Small intestine

46 Video #2 Evolution of the Digestive System Write 15 Key Statements from the video. BE sure to number each statement

47 Homework (Wed. 5/30) Finish IQ home by going to my website

48 Introductory Questions #5 1.How are fat molecules absorbed? (see pg. 983) 2.Once the food leaves the small intestine and enters into the blood stream, what is left behind? 3.Why is the large intestine considered “Large”? 4.What function does the large intestine serve? 5.What purpose does the appendix serve? 6.Name the bacteria that is known to cause stomach ulcers. How curable are ulcers? What can be done? 7.Which Vitamin is produced by the bacteria present in the large intestine? 8.Name three waste products that must be excreted from the body. (see pg. 985 – Sect. 38.3) 9.Draw a kidney and include the following labels: -cortex-renal artery-renal vein -medulla-ureter

49 Homework (Thurs. 5/31) Do IQ home by going to my website and answering the Questions (stamp tomorrow) **Extra Credit Stamp: -Do Sect. Assessment 38.3 Quest. #1-5 **Turn in today if finished/Hand back on Mon.

50 Video #3 – Excretion & The Kidneys 1.What organism is used by Dr. Carol Beuchat to illustrate how fluid is regulated and the role played by the urinary tract in maintaining homeostasis? (1st segment) 2.What kind of nitrogenous waste does this organism excrete? 3.Why is Dr. Beuchat studying his organism? What hope does she bring by studying these creatures? 4.The 2nd segment discusses the role the kidneys play in maintaining homeostasis. How does this happen? 5.What kind of machine is the patient connected to? Why is she connected to this machine? **Write the title for each segment and FIVE statements for each segment.

51 Introductory Questions #6 1.Name three roles that the kidneys play in order to maintain homeostasis in the body? (see pg. 985) 2.Where are the kidneys located in the body? 3.What does the kidney remove from the blood? 4.How is the renal artery different from the renal vein? 5.The functional unit of the kidney is called a ____. 6.Where is the renal cortex located compared to the renal medulla? 7.Define Filtration and where it occurs in the nephron. 8.How long does it take for your kidneys to filter all of your blood? (see pg. 987)

52 Water Balance and waste disposal

53 The Excretory System Sect (pgs ) The Skin (water, salts, urea) The Lungs (CO 2 ) The Liver (produces the urea by breaking down amino acids) & The Kidneys – filters the blood and removes urea from the blood stream

54 Function/Roles of the Kidneys Removes Urea & other waste products from the blood Maintains proper blood pH ( ) Regulates Water Balance & Volume Blood Pressure

55 Key Structures of the Kidney Renal Cortex (thin outer layer) Renal medulla (deeper tissue) Renal Pelvis (collecting area of urine) Ureter (Tube that transports urine to bladder) Renal Artery (brings blood to he kidneys) Renal Vein (transports blood away from the kidney) Urinary Bladder (stores up urine as its produced) Urethra (Tube that eliminates urine out of the body)

56 Go to Section: Kidney Nephron Cortex Medulla Renal artery Renal vein Ureter To the bladder Bowman’s capsule Glomerulus Capillaries Collecting duct To the ureter Loop of Henle Artery Vein Figure 38–17 Structure of the Kidneys Section 38-3

57 The Nephron (functional unit of the Kidney) A kidney is made up of millions of nephrons Each nephron has its own blood supply Glomerulus: small ball of capillaries Bowman’s Capsule: Collects the filtrate –Cup-shaped structure –First part of the tubule system (urine is collected) Proximal & Distal Tubules: absorption/re-absortption Loop of Henle: penetrates deeper into the kidney –Water is taken back (out of the filtrate – urine) Collecting duct: forms the end of the tubule system -dumps the filtrate (urine) into the renal pelvis & into the ureter.

58 Homework (Fri. 6/1) Read Sect (Pgs ) Do Section Assessment Questions #1-5 on pg. 989 (sect. 38-3) **if not done already***

59 Go to Section: Filtration Most filtration occurs in the glomerulus. Blood pressure forces water, salt, glucose, amino acids, and urea into Bowman’s capsule. Proteins and blood cells are too large to cross the membrane; they remain in the blood. The fluid that enters the renal tubules is called the filtrate. Reabsorption As the filtrate flows through the renal tubule, most of the water and nutrients are reabsorbed into the blood. The concentrated fluid that remains is called urine. The Nephron Section 38-3

60 Glomerulus Proximal tubule Loop of Henle

61 Go to Section: Vein Artery Shunt Air detector Dialysis machine Blood pump Blood in tubing flows through dialysis fluid Used dialysis fluid Compressed air Fresh dialysis fluid Figure 38–19 Kidney Dialysis Section 38-3

62 Video #3 – Excretion & The Kidneys 1.What organism is used by Dr. Carol Beuchat to illustrate how fluid is regulated and the role played by the urinary tract in maintaining homeostasis? (1st segment) 2.The 2nd segment discusses the role the kidneys play in maintaining homeostasis. 3.What kind of machine is the patient connected to? Why is she connected to this machine? **Write the title for each segment and FIVE statements for each segment.

63 The Human Kidney & Nephron

64 Homework (Mon. 6/4) Search Online for an image of the Bowman’s capsule and print it out. Go to: -Use the web code on Pgs. 988 (cbn-0383) -Click on “Concentrating Urine-The Mammalian Kidney -View the animation and Do the Self Quiz at the end. **Printout your self quiz results** I will be stamping BOTH Printouts tomorrow!!!!

65 Lab Activity – Tissue Sample from the Kidney 1.Obtain the following items: 2.Make a circle using the petri dish 3.Write the title: using the label on the slide 4.Observe the tissue using the compound microscope 5.Be sure to view at least THREE Glomeruli/Bowman’s capsules. 6.Draw the entire visual field/take a pix using your phones or cameras 7. Be sure to label the following: -Glomerulus-Bowman’s capsule Write the total magnification below your labeled drawing Homework: Print, Cut, & Paste the image you took in class or from the internet next to your labeled drawing. Be sure to label the printed imagae as well.

66 Kidney Cross section

67

68 Introductory Questions #7 1.Describe what a glomerulus is. What about the Bowman’s capsule. 2.Name all of the structures that the “filtrate” urine flows through as it is produced in the nephron beginning with the Bowman’s capsule. 3.What kind of salts combine to form stones in the kidney? What kind of treatment can be done? (see pg. 988) 4.When you drink a glass of water where does the liquid go? 5.Name the TWO ways that can keep a person alive if both kidneys are damaged and not functional? 6.What are the downfalls of doing dialysis?

69 Overview of Mammalian Nephron Function Gradient of NaCl

70 Kidney Functional Units Renal artery/vein: kidney blood flow Ureter: urine excretory duct Urinary bladder: urine storage Urethra: urine elimination tube Renal cortex (outer region) Renal medulla (inner region) Nephron: functional unit of kidney Cortical nephrons (cortex; 80%) Juxtamedullary nephrons (medulla; 20%)

71 Video #4 – Review of Excretory System Write 15 key statements (numbered)

72 Today’s Objectives Stamp Homework & Do IQ #8 Go over IQ #8 & All Textbook Questions Assemble Assignment Packets

73 Homework (Tues. 6/5) Do “Reviewing Content Quest. #1-10 on Pg. 993 Do “Understanding Concepts” #12, 13, 15, 19, 21, & 24, 25 Do the Standardized Test Prep Quest. #1-8 on pg. 995

74 Introductory Questions #8 I.Matching Exercise: Has rich colonies of bacteria that produces Vitamin KA. Pancreas Inner wall has many villiB. Liver Glomerulus & Bowman’s capsuleC. Stomach Produces/Secretes Digestive enzymesD. Small intestine Chief cells & Parietal cellsE. Large Intestine Produces Urea F. Kidneys Specialized to absorb water Produces bile Regulates water & Blood volume/pressure The bacterim Heliobacter pylori causes ulcers here Segments include: duodenum, jejunum, & ileum II. Multiple Choice/True-False/fill in the blank Questions: 1.The functional unit of the kidney is called a ______________ 2.Heartburn occurs in the ______________. 3.Re-absorption & Secretion occurs between the glomerulus & Bowman’s capsule (T/F) 4.Both antibiotics and amylase is produced and makes up a large part of saliva (T/F) 5.Calcium, Magnesium, and Iodine are all considered to be ______________. 6.Hydrochloric acid (HCl) is produced by a.Pancreasb. Liver c. Parietal cells d. Chief cellse. villi 7.Which one of the following will have the most calories? a. 10g of carbsb. 10g of fatc. 10g of protein10g of water

75 Items for your Assignment Packet Cover sheet (name, period, date & Ch. 38) Calorie Journal Textbook Hmwk. Assignments: – Sect. Assess (pg. 977) – Sect. Assess (pg. 984) – Sect. Assess (pg. 989)**extra credit stamp – End of Chapter Questions: Quest. #1-10 on pg. 993 Understanding Concepts # #12, 13, 15, 19, 21, & 24, 25 Standardized Test prep Quest. #1-8 on pg. 995 Lab Activity: Drawing & Pix w/labels of Glomerulus Video Notes (x4) IQ’s (x8) Online Printout (self quiz from Scilinks) Practice MC test (Online Textbook)-Tonight’s Homework

76 Homework (Wed. 6/6) Take the Textbook Online Printout your results & Attach to the back of your packet ** if you are not registered then follow these steps: -Click “register” -Type in this access code: D52CA EACE252 -Establish a Username & Password (don’t use your full name)


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