1. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu How to Use This Presentation To View the presentation as a slideshow with effects select “View” on the menu bar and click on “Slide Show”, or simply press F5 on the top row of your keyboard. To advance to the next slide click the left mouse button once. From the Chapter screen you can click on any section to go directly to that section’s presentation. Blank or “missing” areas of a slide will remain hidden until the left mouse button is clicked. You may exit the slide show at any time by pressing the Esc key. How to Use This Presentation

2. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Chapter Presentation Transparencies Image and Math Focus Bank Bellringers Standardized Test Prep Visual Concepts Resources CNN Videos

3. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu The Digestive and Urinary Systems Table of Contents Section 1 The Digestive System Section 2 The Urinary System Chapter 24

4. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 The Digestive System Bellringer How does your circulatory system get the nutrients that it carries to your cells? Describe as best you can the process that turns food into nutrients that cells can use. Record your answers in your science journal. Chapter 24

5. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 The Digestive System Objectives Compare mechanical digestion with chemical digestion. Describe the parts and functions of the digestive system. Chapter 24

6. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 The Digestive System Digestive System at a Glance Your digestive system is a group of organs that break down food so that it can be used by the body. Food passes through the digestive tract. The digestive tract includes your mouth, pharynx, esophagus, stomach, small intestine, large intestine, rectum, and anus. The liver, gallbladder, pancreas, and salivary glands are also part of the digestive system. Chapter 24

7. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu ResourcesChapter menuResourcesChapter menuResourcesChapter menuResourcesChapter menu Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 The Digestive System Chapter 24

8. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Breaking Down Food The breaking, crushing, and mashing of food is called mechanical digestion. In chemical digestion, large molecules are broken down into nutrients with the aid of enzymes. Section 1 The Digestive System Chapter 24

9. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu ResourcesChapter menuResourcesChapter menuResourcesChapter menuResourcesChapter menu Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 The Digestive System Chapter 24

10. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Digestion Begins in the Mouth Teeth With the help of strong jaw muscles, teeth break and grind food. Section 1 The Digestive System Chapter 24

11. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Digestion Begins in the Mouth, continued Saliva contains an enzyme that begins the chemical digestion of carbohydrates. Leaving the Mouth Once the food has been reduced to a soft mush, the tongue pushes it into the throat, which leads to a long, straight tube called the esophagus. Section 1 The Digestive System Chapter 24

12. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu The Harsh Environment of the Stomach The stomach is a muscular, saclike, digestive organ attached to the lower end of the esophagus. Tiny glands in the stomach produce enzymes and acid to break food down into nutrients. After a few hours of combined mechanical and chemical digestion, food leaves your stomach as a soupy mixture called chyme. Section 1 The Digestive System Chapter 24

13. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu The Pancreas and Small Intestine The Pancreas is an organ located between the stomach and small intestine. Its makes fluids that protect the small intestine from the acid in chyme. The Small Intestine is a muscular tube that is about 2.5 cm in diameter. In the small intestine, nutrients are absorbed into the bloodstream through fingerlike projections called villi. Section 1 The Digestive System Chapter 24

14. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu ResourcesChapter menuResourcesChapter menuResourcesChapter menuResourcesChapter menu Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 The Digestive System Chapter 24

15. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu The Liver and the Gallbladder The liver is a large, reddish brown organ that helps with digestion by making bile to break up fat. Bile is stored in a saclike organ called the gallbladder, which squeezes the bile into the small intestine. The liver also stores excess nutrients until the body is ready to absorb them into the bloodstream. Section 1 The Digestive System Chapter 24

16. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu The Liver and the Gallbladder, continued Section 1 The Digestive System Chapter 24

17. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu The End of the Line Material that can’t be absorbed into the blood is pushed into the large intestine. The large intestine absorbs most of the water in undigested material and changes the liquid into semisolid waste material called feces, or stool. Feces are stored in the rectum until they can be expelled. Section 1 The Digestive System Chapter 24

18. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu The End of the Line, continued Feces pass to the outside of the body through an opening called the anus. It has taken each of your meals about 24 hours to make this journey through your digestive system. Section 1 The Digestive System Chapter 24

19. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Chemical Digestion Click below to watch the Visual Concept. You may stop the video at any time by pressing the Esc key. Visual Concept Section 1 The Digestive System Chapter 24

20. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 The Urinary System Bellringer Your blood must be cleaned regularly. Without looking in your textbook, guess how the body cleans the blood. Think about what organs might be used to clean your blood. Write your answers in your science journal, and then check your answer against the textbook. Chapter 24

21. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 The Urinary System Objectives Describe the parts and functions of the urinary system. Explain how the kidneys filter blood. Describe three disorders of the urinary system. Chapter 24

22. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 The Urinary System Cleaning the Blood The urinary system contains the organs that remove waste products from your blood. The Kidneys as Filters The kidneys are a pair of organs in the urinary system that clean the blood and excrete products as urine. Inside each kidney are more than 1 million microscopic filters called nephrons. Chapter 24

23. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu ResourcesChapter menuResourcesChapter menuResourcesChapter menuResourcesChapter menu Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 The Urinary System Chapter 24

24. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 The Urinary System Water In, Water Out Sweat and Thirst The evaporation of water sweat cools you down. As the water content of the blood drops, the salivary glands produce less saliva, resulting in thirst. Antidiuretic Hormone When you get thirsty, antidiuretic hormone is released. This hormone signals the kidneys to take water from the nephrons and return it to the body. Chapter 24

25. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 The Urinary System Water In, Water Out, continued Diuretics Some beverages contain caffeine, which is a diuretic. Diuretics cause the kidneys to make more urine, which decreases the amount of water in the blood. Chapter 24

26. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 The Urinary System Chapter 24 Urinary System Problems Bacterial Infections Bacteria can get into the bladder and ureters through the urethra and cause painful infections. Kidney Stones Salts and other wastes can collect inside the kidneys and form kidney stones. Kidney Disease Damage to nephrons can prevent normal kidney functioning and can lead to kidney disease.

27. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu The Digestive and Urinary Systems Concept Map Use the terms below to complete the concept map on the next slide. Chapter 24 food digestive system mechanical digestion chemical digestion proteins enzymes nutrients

28. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu ResourcesChapter menuResourcesChapter menuResourcesChapter menuResourcesChapter menu Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu The Digestive and Urinary Systems Chapter 24

29. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu ResourcesChapter menuResourcesChapter menuResourcesChapter menuResourcesChapter menu Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu The Digestive and Urinary Systems Chapter 24

30. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu End of Chapter 24 Show

31. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Reading Read each of the passages. Then, answer the questions that follow each passage. Chapter 24 Standardized Test Preparation

32. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Passage 1 When you lose water, your blood becomes more concentrated. Think about how you make a powdered drink, such as lemonade. If you use the same amount of powder in 1 L of water as you do in 2 L of water, the drinks will taste different. The lemonade made with 1 L of water will be stronger because it is more concentrated. Continued on the next slide Chapter 24 Standardized Test Preparation

33. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Passage 1, continued Losing water through sweating increases the concentration of sodium and potassium in your blood. The kidneys force the extra potassium out of the blood stream and into nephrons. From the nephrons, the potassium is eliminated from the body in urine. Chapter 24 Standardized Test Preparation

34. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 1. The words more concentrated in this passage refer to A the same amount of water with different amounts of material dissolved in it. B small amounts of material dissolved in small amounts of water. C large amounts of material dissolved in large amounts of water. D a given amount of material dissolved in a smaller amount of water. Chapter 24 Standardized Test Preparation

35. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 1. The words more concentrated in this passage refer to A the same amount of water with different amounts of material dissolved in it. B small amounts of material dissolved in small amounts of water. C large amounts of material dissolved in large amounts of water. D a given amount of material dissolved in a smaller amount of water. Chapter 24 Standardized Test Preparation

36. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 2. Which of the following statements is a fact from the passage? F Blood contains both potassium and sodium. G Losing too much sodium is dangerous. H Potassium and sodium can be replaced by drinking an exercise drink. I Tears contain sodium. Chapter 24 Standardized Test Preparation

37. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 2. Which of the following statements is a fact from the passage? F Blood contains both potassium and sodium. G Losing too much sodium is dangerous. H Potassium and sodium can be replaced by drinking an exercise drink. I Tears contain sodium. Chapter 24 Standardized Test Preparation

38. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Passage 2 Three major types of nutrients— carbohydrates, proteins, and fats—make up most of the food you eat. Chemical substances called enzymes break these nutrients into smaller particles for the body to use. For example, proteins, which are chains of smaller molecules called amino acids, are too large to be absorbed into the bloodstream. So, enzymes cut the chain of amino acids. These amino acids are small enough to pass into the bloodstream to be used by the body. Chapter 24 Standardized Test Preparation

39. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 1. According to the passage, what is a carbohydrate? A an enzyme B a substance made of amino acids C a nutrient D the only substance in a healthy diet Chapter 24 Standardized Test Preparation

40. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 1. According to the passage, what is a carbohydrate? A an enzyme B a substance made of amino acids C a nutrient D the only substance in a healthy diet Chapter 24 Standardized Test Preparation

41. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 2. Which of the following statements is a fact from the passage? F Carbohydrates, fats, and proteins are three major types of nutrients. G Proteins are made of fats and carbohydrates. H Some enzymes create chains of proteins. I Fats are difficult to digest. Chapter 24 Standardized Test Preparation

42. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 2. Which of the following statements is a fact from the passage? F Carbohydrates, fats, and proteins are three major types of nutrients. G Proteins are made of fats and carbohydrates. H Some enzymes create chains of proteins. I Fats are difficult to digest. Chapter 24 Standardized Test Preparation

43. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 3. Which of the following can be inferred from the passage? A To be useful to the body, nutrients must be small enough to enter the bloodstream. B Carbohydrates are made of amino acids. C Amino acids are made of proteins. D Without enough protein, the body cannot grow. Chapter 24 Standardized Test Preparation

44. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 3. Which of the following can be inferred from the passage? A To be useful to the body, nutrients must be small enough to enter the bloodstream. B Carbohydrates are made of amino acids. C Amino acids are made of proteins. D Without enough protein, the body cannot grow. Chapter 24 Standardized Test Preparation

45. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Interpreting Graphics Use the figure below to answer the questions that follow. Chapter 24 Standardized Test Preparation

46. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 1. The container is divided by a membrane. What can you conclude from the diagram? A Water molecules can pass through the membrane. B Food-coloring molecules can pass through the membrane. C Both water molecules and food-coloring molecules can pass through the membrane. D Neither water molecules nor food-coloring molecules can pass through the membrane. Chapter 24 Standardized Test Preparation

47. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Chapter 24 Standardized Test Preparation 1. The container is divided by a membrane. What can you conclude from the diagram? A Water molecules can pass through the membrane. B Food-coloring molecules can pass through the membrane. C Both water molecules and food-coloring molecules can pass through the membrane. D Neither water molecules nor food-coloring molecules can pass through the membrane.

48. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 2. If the membrane has holes that separate molecules by size, F food-coloring molecules are larger than water molecules. G water molecules are larger than food-coloring molecules. H water molecules and food-coloring molecules are the same size. I the holes are smaller than both water molecules and food-coloring molecules. Chapter 24 Standardized Test Preparation

49. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Chapter 24 Standardized Test Preparation 2. If the membrane has holes that separate molecules by size, F food-coloring molecules are larger than water molecules. G water molecules are larger than food-coloring molecules. H water molecules and food-coloring molecules are the same size. I the holes are smaller than both water molecules and food-coloring molecules.

50. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 3. The concentration of food- coloring molecules in the columns labeled “Water and food coloring” A is greater in 2 than in 1. B is greater in 1 than in 2. C is the same in 1 and 2. D cannot change. Chapter 24 Standardized Test Preparation

51. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 3. The concentration of food- coloring molecules in the columns labeled “Water and food coloring” A is greater in 2 than in 1. B is greater in 1 than in 2. C is the same in 1 and 2. D cannot change. Chapter 24 Standardized Test Preparation

52. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Math Read each question and choose the best answer. Chapter 24 Standardized Test Preparation

53. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 1. Cora is 1.5 m tall. Cora’s small intestine is 6 m long. How many times longer is Cora’s small intestine than her height? A 3 times longer B 4 times longer C 5 times longer D 6 times longer Chapter 24 Standardized Test Preparation

54. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 1. Cora is 1.5 m tall. Cora’s small intestine is 6 m long. How many times longer is Cora’s small intestine than her height? A 3 times longer B 4 times longer C 5 times longer D 6 times longer Chapter 24 Standardized Test Preparation

55. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 2. During a water-balance study that was performed for one day, a woman drank 1,500 mL of water. The food she ate contained 750 mLof water, and her body produced 250 mL of water internally during normal body processes. She lost 900 mL of water in sweat, 1,500 mL in urine, and 100 mL in feces. Overall, how much water did she gain or lose during the day? F She gained 1,500 mL of water. G She lost 900 mL of water. H She gained as much water as she lost. I She lost twice as much water as she gained. Chapter 24 Standardized Test Preparation

56. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Chapter 24 Standardized Test Preparation 2. During a water-balance study that was performed for one day, a woman drank 1,500 mL of water. The food she ate contained 750 mLof water, and her body produced 250 mL of water internally during normal body processes. She lost 900 mL of water in sweat, 1,500 mL in urine, and 100 mL in feces. Overall, how much water did she gain or lose during the day? F She gained 1,500 mL of water. G She lost 900 mL of water. H She gained as much water as she lost. I She lost twice as much water as she gained.

57. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 3. There are 6 blue marbles, 2 red marbles, and 4 green marbles in a bag. If someone selects 1 marble at random from the bag, what is the probability that the marble will be blue? A 1/5 B 1/4 C 1/3 D 1/2 Chapter 24 Standardized Test Preparation

58. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu 3. There are 6 blue marbles, 2 red marbles, and 4 green marbles in a bag. If someone selects 1 marble at random from the bag, what is the probability that the marble will be blue? A 1/5 B 1/4 C 1/3 D 1/2 Chapter 24 Standardized Test Preparation

59. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 The Digestive System Chapter 24

60. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 The Digestive System Chapter 24

61. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 The Digestive System Chapter 24

62. Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Chapter 24 Standardized Test Preparation