1. Unit 3.2 Review

2. What are the functions of the digestive system
What are the functions of the digestive system? How does the structure of each organ in the digestive system relate to its function? How does the digestive system assist in maintaining the water balance in the body?
Structure
Function
Oral Cavity
Composed of teeth, tongue, and saliva. Mechanically digests food into bolus and chemically digest starch using salivary amylase
Epiglottis
Thin flag that covers the trachea when swallowing
Esophagus
Long, muscular tube that uses peristaltic movement to push food to the stomach
Stomach
Expandable pouch that is used for storage and slow release using sphincters into small intestine. Mucus covering to protect against acid used to kill bacteria. Produces pepsin to break down proteins
Small Intestine
Long, folded tube used for digestion of food and absorption into blood stream
Pancreas
Produces insulin to control blood sugar. Produces lipase, protease, and amylase to go into the intestine to breakdown food
Liver
Produces bile, detoxifies blood, and stores glycogen
Gall Bladder
Stores and releases bile into the intestine to breakdown fat
Large Intestine
Stores waste for water reabsorption and releases waste

3. How is light focused by the eye?

4. How do enzymes assist the process of digestion?
Only one particular of substrate will bind an enzyme (lock and key), then the enzyme will change its active site slightly to break apart or combine substrates (induced fit).
Enzyme
Location
Substrate
Salivary Amylase
Oral Cavity
Starch  Glucose
Pepsin
Stomach
Protein  Amino Acids
Pancreatic Amylase
Pancreas released into Small intestine
Lipase
Lipids
Protease/Trypsin

5. How do factors such as temperature, pH and concentration of enzyme or substrate affect the rate of enzyme-catalyzed reactions?
Substrate
Enzyme rate will increase until a point where all enzymes are used up and they cannot go faster. So the rate will increase then stay constant regardless of how much substrate is added.
Temperature and pH
Each enzyme works best at a specific temperature and pH. If either was to decrease or increase the enzyme starts to change shape (denature) so the active site does not bind well to the substrate. Eventually it will get to the point where the enzyme will no longer work.

6. What are BMI and BMR? How can BMI and BMR help assess healthy diet and weight?
BMI uses a ratio of height to weight to determine if a person is overweight, underweight, or healthy
Uses gender, height, weight, and age to determine how many calories you burn a day so you can properly diet and exercise

7. What are the health risks associated with being overweight or underweight? What body systems are affected when a person is overweight or underweight?
Overweight
Cardiovascular system – risks of heart disease, type 2 diabetes, stroke, high blood pressure
Skeletal System – arthritis
Respiratory system – sleep apnea and difficulty breathing when sleep
Underweight
Anemia due to iron and folate deficiency
Fertility problems because menstral cycle will stop or be hindered by lack of nutrition
Osteoporosis – Lack of fat leads to lower estrogen, which helps regulate calcium levels

8. What is ATP? How is energy released from ATP and used to do work in the body? How do the air you breathe and the food you eat relate directly to the production of energy in the form of ATP?
Adenosine Tri-phosphate is a molecule with 3 high energy phosphates next to each other. Energy is released when one phosphate is broken off to make ADP.
Oxygen is needed to accept electrons during cell respiration when making ATP. No oxygen leads to significantly less ATP being created.