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  1. Print the notecards
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  1. Verify Front of pages is selected for Viewing and print the front of the notecards
  2. Select Back of pages for Viewing and print the back of the notecards
    NOTE: Since the back of the pages are printed in reverse order (last page is printed first), keep the pages in the same order as they were after Step 1. Also, be sure to feed the pages in the same direction as you did in Step 1.
  3. Cut out the notecards by cutting along each horizontal and vertical dotted line
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26 notecards = 7 pages (4 cards per page)

Viewing:

exercise 39A

front 1

substance on which a catalyst works

back 1

substrate

front 2

biologic catalyst; protein in nature

back 2

enzyme

front 3

increases the rate of a chemical reaction without becoming part of the product

back 3

catalyst

front 4

provides a standard of comparison for test results

back 4

control

front 5

list 3 characteristics of enzymes

back 5

specificity
temperature specific
pH specific

front 6

the enzymes of the digestive system are classified as hydrolyses. What does this mean?

back 6

hydrolyses break down organic food molecules by adding water to the molecular bonds, thus cleaving the bonds between the subunits or monomers

front 7

organ producing salivary amylase; trypsin; lipase

back 7

salivary glands
pancreas
pancreas

front 8

site of action: salivary amylase; tyrpsin; lipase

back 8

oral cavity
small intestine
small inteetine

front 9

substrate: salivary amylase; trypsin; lipase

back 9

starch
proteins
fats

front 10

optimal pH: salivary amylase; trypsin; Lipase

back 10

6.7-7.0
8.0
7.4-8.0

front 11

end products of digestion: proteins

back 11

amino acids

front 12

end products of digestion: carbs

back 12

simple sugars

front 13

end products of digestion: fats

back 13

fatty acids and glycerol

front 14

used to test for protein hydrolysis, which was indicated by yellow color

back 14

BAPNA

front 15

used to test for starch, indicated by blue black color

back 15

Lugols iodine (IKI)

front 16

used to test for fatty acids, change from blue to pink

back 16

litmus

front 17

used to test for reducing sugars (maltost, sucrose, glucose) change to blue green or orange

back 17

benedicts solution

front 18

swallowing

back 18

degulutition

front 19

two phases of swallowing

back 19

buccal
pharyngeal-esophageal

front 20

voluntary phase of swallowing

back 20

buccal

front 21

during voluntary phase the _ is used to push food to back of throat

back 21

tongue

front 22

during swallowing the _ risies to ensure passageway is covered by epiglottis so that the ingested substances dont enter the respiratory passageways

back 22

larynx

front 23

it is possible to swallow water while standing on your head bc the water is carried along the esophagus involuntarily by the process of _

back 23

peristalsis

front 24

the pressure exerted by foodstuffs on the _ sphincter causes it to open, allowing the food to enter the stomach

back 24

gastroesophageal

front 25

the 2 major propulsive movements that occur in small intestine are _ and _

back 25

peristalsis
segmentation

front 26

one of these movements _ acts to continually mix food and increase absorption rate by moving different parts of the chyme mass over the intestinal mucosa, but has less of a role in moving foods along digestive tract

back 26

segmentation