BIO 1106 EXAM 3
4 characteristics of adaptive immunity
specificity
diversity
memory
self vs nonself recognition
how many binding sites do antibodies have
2, for clumping purposes
agglutination
Clumping of microorganisms or blood cells, typically due to an antigen-antibody
interaction.
parts of adaptive immune system
Humoral and Cell Mediated
Humoral immune system
The type of immunity that fights bacteria and viruses in body fluids with antibodies
that circulate in blood plasma and lymph, fluids formerly called humors.
B CELLS
Cell Mediated Immune System
The immune response that is mediated by T cells (as opposed to B cells, which
produce antibodies). T cells mount their immune response through activities such as
the release of cytokines (chemicals that stimulate other protective immune functions)
as well as through direct cytotoxicity (e.g., phagocytosis of an antigen).
clonal expansion
the rapid multiplication of B or T cell clones after activation by an antigen
B cells are activated by
helper T cells
cytotoxic T cells bind to
MHC I
arthritis
autoimmune inflammation of a joint
lupus
a chronic autoimmune disease characterized by inflammation of various parts of the
body
psoriasis
chronic autoimmune skin condition producing red lesions covered with silvery scales
cytokine storms
The pathological secretion of extremely high levels of cytokines induced by massive
infection with particular pathogens. Typical symptoms include increased capillary
permeability with resultant loss of blood pressure and shock, sometimes leading to
death.
functions of food we consume
source of energy and raw materials
,calorie
Amount of energy needed to raise temperature 1 gram of water 1 degree C
Basal Metabolic Rate (BMR)
The metabolic rate of a nongrowing, resting, fasting, nonstressed endotherm.
Proteins in nutrition
broken down into amino acids, 20 required for optimal function
how many essential proteins can humans make
11/20, we must consume nine of them
Essential Amino Acids
Amino acids that are needed, but cannot be made by the body; they must be eaten
in foods
Fats have ______ the energy as carbohydrates or proteins
twice
excess calories are converted to
fat
one pound of fat contains
3,600 calories worth of energy
Vitamins
organic compounds needed for metabolism that can't be made by the body.
help catalyze metabolic rxns
minerals
inorganic elements found in food that are used by the body, more stable than
vitamins
alimentary canal
digestive tube that extends from the mouth to the anus
how long is the GI tract
8m
pharynx
throat; passageway for food to the esophagus and air to the larynx
path of digestive tract
food chewed in the mouth
passes through pharynx
reached esophagus and travels to stomach
stays in stomach for a while then moves to small intestine
moves to large intestine then colon and out of body
digestive accessory organs
liver
gallbladder
salivary glands
pancreas
major tissues of the GI tract
mucosa
submucosa
muscularis
,serosa
mucosa
The innermost epithelial layer of the human digestive tract; in some parts of the
digestive system, it contains mucus-secreting cells and glands that secrete digestive
enzymes
submucosa
A connective tissue layer of the human digestive system that contains nerves, blood
vessels, and lymph nodes
muscularis on exterior
muscularis
exterior of submucosa
made of smooth muscle arranged in 2 orientations: circular layer and longitudinal
layer
helps move food through canal and aids in sphincter function
serosa
outermost layer of GI tract, smooth epithelial covering to protect from harsh
abrasions and allow extensions
first opening of digestive system
mouth, responsible for ingestion and mechanical/salivary breakdown
mastication
the process of chewing
how do birds make up for a lack of teeth in mastication
use gizzard filled with pebbles to grind up food
what types of digestion occur in mouth
mechanical and some chemical
Salivary Amylase
Enzyme in saliva that breaks down starches when mastication begins. Dissolves
hydrophilic substances and mucus binds the chewed up bolus together
saliva production is controlled by the
nervous system
bolus
A term used to describe food after it has been chewed and mixed with saliva
swallowing of food begins as
voluntary action, tongue moves bolus towards posterior pharynx where breathing is
paused
Then becomes involuntary reflex with epiglottis to keep food out of respiratory tract
esophagus connects
pharynx and stomach
majority of esophagus is made of
involuntary smooth muscle
peristalsis
Involuntary waves of muscle contraction that keep food moving along in one
direction through the digestive system.
food must pass through what before the stomach?
, esophageal sphincter
esophageal sphincter
circular muscle passage that allows food into the stomach and rarely out. If it comes
out, it's heartburn
how large can the stomach expand
almost 80x its size
acidic gastric juice composition
mucus
hydrochloric acid
pepsin
what is responsible for lowering the pH of the stomach
Hydrochloric acid
functions of stomach acid
denaturation of proteins
kills ingested bacterium
converts inactive pepsinogen to pepsin
pepsinogen
The inactive form of pepsin that is first secreted by specialized (chief) cells located in
gastric pits of the stomach. Activates to pepsin so that it doesn't destroy cells within
the stomach
pepsin
An enzyme present in gastric juice that begins the hydrolysis of proteins
chief cells
secrete pepsinogen and gastric lipase in stomach
parietal cells
secrete HCl and intrinsic factor in stomach
the 3 muscular layers of the stomach churn food with acid to create
chyme
chyme leaves the stomach through the
pyloric sphincter
pyloric sphincter
Controls passage of food from stomach to small intestine
food enters the small intestine through the
duodenum
duodenum
first portion of the small intestine
enzymes from pancreas and bile from gallbladder enter to breakdown proteins and
fat
boys major digesting organ
small intestine
why is the small intestine small?
it has a very small diameter, allows for lots and lots of nutrient absorption
regions of small intestine
1. Duodenum
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