Digestion | Fundamentals of Biology
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The characteristics of living things The characteristics of living things continued All living things are made of cells Introduction Instruments used to view organisms Hooke's microscope Parts of a light microscope Magnification introduction How to calculate magnification Field of view Magnifying your field of view Calculating the diameter of the field of view Determining the size of a magnified object How large are cells? A typical animal cell The nucleus Cell membrane Cytoplasm Mitochondria Structure and function of animal cells Summary - animal cells A typical plant cell is different to an animal cell Cell wall Chloroplasts in the cytoplasm Cytoplasmic streaming Vacuoles Summary - plant cells Staining cells Sectioning Unicellular organisms Cilia and flagella Unicellular organisms have to eat too The importance of surface area and volume The surface area to volume ratio Multicellular organisms Viruses Summary - cell basics 1 Summary - cell basics 2 Growth Movement Reacting to the environment Respiring Reproduction Reproduction in bacteria Sexual reproduction Excretion Nutrition Do viruses live? How organisms are classified Dichotomous keys Alternative presentation of dichotomous keys Choosing characteristics for dichotomous keys The species concept Donkeys and horses - are they different species? Common names Carl Linnaeus invents binomial names Binomial names Hierarchy of classification Remembering the hierarchy Introduction to the five kingdoms Characteristics of kingdom prokaryotae Characteristics of kingdom Protista Characteristics of kingdom Fungi Kingdom Plantae Characteristics of kingdom Plantae Kingdom Animalia Characteristics of kingdom Animalia Characteristics of the five kingdoms A dichotomous key for the kingdoms Summary - classification Food and water Types of nutrients Water Carbohydrates Mono, di and polysaccharides Monosaccharides Disaccharides Polysaccharides Dietary fibre Lipids Energy, insulation and lipids Structure of lipids Proteins Structure of proteins Vitamins and minerals The role of vitamins Minerals The role of minerals Food for thought Digestion Mechanical digestion Chemical digestion The digestive system Mechanical digestion in the mouth Teeth - incisors and canines Teeth - molars and premolars Saliva Pharynx and oesophagus Chemical digestion in the stomach Mechanical digestion in the stomach Absorption of nutrients from the stomach The small intestine Villi and microvilli in the small intestine The regulatory role of the liver Absorption from the small intestine Absorption from the large intestine Digestive thoughts Activity 1, definitions Activity 2, looking at cells Activity 3, animal cells Activity 4, plant cells Activity 5, cells Activity 6, the characteristics of living things Activity 7, classification Activity 8, food Activity 9, the digestive system GlossaryModules
Transcript
XSIQ * * Biology - Introduction Introduction The protein, starch and lipids in our food are too large to be of much use to us. They must be broken down into smaller substances before they can be taken out of our digestive system to be used by cells. This is called digestion. [1] Food enters the mouth. This is called ingestion. [2] While the food is in the digestive system it is physically broken down into smaller pieces. This is called Special substances called act upon the proteins, lipids and carbohydrates to break them down into simple substances. This is Monosaccharides [3] such as glucose, amino acids, glycerol and fatty acids pass through the lining of the digestive system into either the blood system [4] or the lymphatic system. [5]This process is called absorption. [6] Food that has not been chemically digested and absorbed passes out of the body. This is called Links: ------ [1] http://alison.com/# [2] http://alison.com/# [3] http://alison.com/# [4] http://alison.com/# [5] http://alison.com/# [6] http://alison.com/#View Comments and Reviews >>