UNIT 4 ANIMALS

S T R U C T U R E & F U N C T I O N

Background

• All cells require energy

• The digestive system is made up of several organs working together to break down food

• Energy from food ATP (energy source for cells)

• Is all food equal?

Water

• ~2/3 Body mass -Water makes up the bulk of blood, extracellular fluid, and other bodily fluids

• Every one of your cells needs water to complete its processes

• At least 1 L a day! Vital for fluid balance.

• Flushing toxins from cells

• Lubricating tissues and joints

• Forming essential body fluids, such as blood & mucus

• Regulating body temperature (by sweating)

• Eliminating waste materials (in urine & sweat)H20ooh that’s refreshing!

Carbohydrates

• C, H & O• Major energy source for your body (right away or can be stored for later)

• Simple carbs include sugars (Glucose = main fuel supply for your cells): mono-, di-

• Glucose not used immediately by cells can be incorporated into larger (complex) carbs or used to make fat molecules (glycogen in animals)

• Complex carbs: i.e. starch (polysaccharide)(from grains, bread, rice, potatoes, crackers)are broken down by your digestive systeminto simple sugars

Carbohydrates

Amylases

StarchSimpler sugars/carbs

Amylase

• What is happening here? Where in the body does it take place?

Proteins

• Complex molecules made from 20 kinds of amino acids (smaller molecules)

• Hair, muscles, and provide long term nutrient storage• Some help fight off microorganisms, others convey

messages from one cell to another• Enzymes are special proteins, speed up chemical

reactions• 8 essential amino acids that your cells cannot make =

need foods that provide them: meat, milk, beans, rice, lentils, eggs, cheese

Lipids

• Molecules formed from fatty acids and glycerol

• Store energy in your body, help absorb fat soluble vitamins

• Saturated fats: single bonded C atoms (animal fats lard, butter): bad in large amounts clog arteries increase our chances of heart disease

• Trans fats: processed to accept more H atoms to C atom (margarine); used in frying, fast foods, contribute to heart disease

• Unsaturated fats: double bond (fruits, vegetables, fish, olive oil)

Vitamins and Minerals

• Vitamins: organic nutrients needed in small amounts (micronutrients) to regulate body processes and perform chemical reactionsWater soluble vs. fat soluble:• Vitamin C: need in diet daily, cannot store… Sailors!• Fat soluble vitamins? A, D, E and K can be stored in fatty tissue

• Minerals: inorganic nutrients• Calcium: bones, teeth• Needed to replace minerals lost in sweat,

urine and digestive wastes

The Roles of Minerals

Mineral Key Function in Body Possible SourcesCalcium • Forming bone

• Conducting nerve signals• Contracting muscle

Diary products, Leafy greens

Iron • Producing hemoglobin Red meat, cereal

Magnesium • Supporting enzyme functions• Producing protein

Dark, leafy greens

Potassium • Conducting nerve signals• Contracting muscle

Grains

Sodium • Conducting nerve signals• Balancing body fluid

Salt

The Roles of Vitamins

Vitamin Key Function in Body Possible SourcesA (Carotene) • Good vision

• Healthy skin & muscle toneFruit

B1 (Thiamine) • Metabolizing carbs• Growth & muscle tone

Beans

C • Healthy bones, teeth, gums• Boosting immune system

Fruit

D • Absorbing calcium• Forming bone

Fish

E • Strengthening red blood cell membranes

Fruit

What’s in your food?

What’s in your food?

What’s in your food?

What’s in your food?

Activity!

What’s in your food?

Filter Feeders

• Aquatic animals that use a body structure similar to a filter basket to gather small organisms suspended in the water.

• Siphons water into its mouth and then filters it to obtain small organisms to digest.

• Examples include flamingoes, tube worms, clams, barnacles, and baleen whales.

Fluid Feeders

• Obtain food by sucking or licking nutrient-rich fluids from live plants or animals.

• Mouth parts are adapted to pierce or rip skin or leaf tissue and are used to suck or lick the blood or sap that is their food.

• Examples: mosquitoes, ticks, aphids, spiders, bees, butterflies, vampire bats,and hummingbirds.

Substrate Feeders

• Live in or on their food source and eat their way through it.

• Examples: caterpillars and earthworms.

• Caterpillars eat their way through the green tissues of leaves.

Bulk Feeders

• Include many animals and most vertebrates (including humans).

• Bulk feeders ingest fairly large pieces of food and some, like the great blue heron, swallow their food whole.

• Use tentacles, pincers, claws, fangs, or jaws and teeth to kill prey, to tear off pieces of meat or vegetation, or to take in mouthfuls of animal or plant food.

Four stages of food processing

1. Ingestion: taking in/eating of food

2. Digestion: breaking down food (mechanically/chemically) into nutrients

3. Absorption: taking in of nutrients by cells = transport of products into circulatory system and to the rest of the body

4. Elimination: removal of undigested solid wastes

HW

• Read pages 402-408

• Complete Reader’s Digest(ion) and What’s in Your Food? handouts

• Colour the Digestive System