Chapter 41: Animal Nutrition
AP Biology
Stoneleigh-Burnham School
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Judith S. de Nuño
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Chapter Objectives

    1. Distinguish among herbivores, carnivores, and omnivores
    2. Describe the following feeding mechanisms and give examples of animals that use each
      1. filter-feeding
      2. deposit-feeding
      3. substrate-feeding
      4. fluid-feeding
    3. Define digestion and describe why it is a necessary process
    4. Explain how anhydro bonds are formed and describe the role of hydrolysis in digestion
    5. Distinguish between intracellular and extracellular digestion
    6. Explain why intracellular digestion must be sequestered in a food vacuole and give examples of organisms which digest their food in vacuoles
    7. Define gastrovascular cavity and explain why extracellular digestive cavities are advantageous
    8. Using Hydra as an example, describe how a gastrovascular cavity functions in both digestion and distribution of nutrients
    9. List major animal phyla which use gastrovascular cavities for digestion
    10. Describe advantages that complete digestive tracts have over gastrovascular cavities and list the major animal phyla with alimentary tracts
    11. Define peristalsis and describe its role in the digestive tract
    12. Describe how salivation is controlled and list the functions of saliva
    13. Describe the role of salivary amylase in digestion
    14. Describe the sequence of events which occur as a result of the swallowing reflex
    15. Describe the function of the esophagus and explain how peristalsis in the esophagus is controlled
    16. Describe the role of cardiac and pyloric sphincters
    17. List the 3 types of secretory cells found in stomach epithelium and what substances they secrete
    18. Recall the normal pH of the stomach and explain the function of stomach acid
    19. Describe the function of pepsin
    20. Explain why the stomach normally does not digest itself
    21. Explain how pepsin and acid secretion are regulated and describe the roles of the hormones gastrin and enterogastrone
    22. Describe the cause of ulcers and explain why they are frequently found in the duodenum
    23. Explain how chyme is moved through the small intestine
    24. Describe the sequence of events which occur in response to acid chyme entering the duodenum. Include the roles of
      1. secretin
      2. bicarbonate
      3. cholecystokinin (CCK)
      4. gall bladder
      5. bile
      6. pancreatic enzymes
      7. enterogastrone
    25. Describe how pancreatic zymogens for proteolytic enzymes are activated in the duodenum and include the role of the intestinal enzyme enterokinase
    26. Describe enzymatic digestion of carbohydrates, proteins, lipids, and nucleic acids, including the reactants and products for each enzymatic reaction and whether they occur in the
      1. oral cavity
      2. stomach
      3. lumen of small intestine
      4. brush border of small intestine
    27. Explain the function of bile, describe where it is produced and stored, and describe its composition
    28. State whether the lumen of the digestive tract is technically inside or outside the body
    29. Explain where nutrient absorption occurs
    30. Explain why the many folds, villi, and microvilli are important in the small intestine
    31. Describe how specific nutrients are absorbed across the intestinal epithelium and across the capillary or lacteal wall and indicate whether the transport is with or against the concentration gradient
    32. Explain what happens to glycerol and fatty acids after they are absorbed into the intestinal epithelium and describe the fate of chylomicrons and lipoproteins
    33. Explain the function of the hepatic portal vein
    34. Explain where in the digestive tract the most reabsorption of water occurs
    35. Describe the composition of feces and explain the main source of vitamin K for humans
    36. Give examples of vertebrates with the following digestive adaptations and explain how these adaptations are related to diet
      1. variation in dentition
      2. variation in length of digestive tract
      3. fermentation chambers
    37. Explain why animals need a nutritionally adequate diet
    38. Describe the effects of undernourishment or starvation
    39. List some risks of obesity
    40. Distinguish between malnourished and undernourished
    41. List 4 classes of essential nutrients and describe what happens if they are deficient in the diet
    42. List and distinguish between water-soluble and fat-soluble vitamins and explain how they are used by the body
    43. Describe the dietary sources, major body functions, and deficiency effects for the following required minerals in the human diet
      1. calcium
      2. phosphorus
      3. sulfur
      4. potassium
      5. chlorine
      6. sodium
      7. magnesium
      8. iron

Chapter Terms:

undernourished

essential nutrients

malnourished

essential amino acids

essential fatty acids

vitamins

minerals

herbivores

carnivores

omnivores

ingestion

digestion

enzymatic hydrolysis

absorption

elimination

suspension-feeders

substrate-feeders

deposit-feeders

fluid-feeders

bulk-feeders

intracellular digestion

extracellular digestion

gastrovascular cavity

complete digestive tract

alimentary canal

peristalsis

sphincters

salivary gland

pancreas

liver

gall bladder

oral cavity

salivary amylase

bolus

pharynx

epiglottis

esophagus

stomach

gastric juice

pepsin

pepsinogen

acid chyme

pyloric sphincter

small intestine

duodenum

bile

trypsin

chymotrypsin

carboxypeptidase

aminopeptidase

dipeptidase

enteropeptidase

nucleases

emulsification

lipase

jejunum

ileum

villi

microvilli

brush border

lacteal

chylomicrons

hepatic portal vein

gastrin

secretin

cholecystokinin (CCK)

enterogastrone

large intestine

colon

cecum

appendix

feces

rectum

ruminant

anus

 

Chapter Outline Framework

    1. Nutritional Requirements
      1. Animals are heterotrophs that require food for fuel, carbon skeletons, and essential nutrients
      2. Homeostatic mechanisms manage an animal's fuel
      3. An animal's diet must supply essential nutrients and carbon skeletons for biosynthesis
    2. Food Types Feeding Mechanisms
      1. Most animals are opportunistic feeders
      2. Diverse feeding adaptations have evolved among animals
    3. Overview of Food Processing
      1. 4 main stages of food processing
        1. ingestion
        2. digestion
        3. absorption
        4. elimination
      2. Digestion occurs in specialized compartments
    4. Mammalian Digestive System
      1. Oral cavity, pharynx, and esophagus initiate food processing
      2. Stomach stores food and performs preliminary digestion
      3. Small intestine is major organ of digestion and absorption
      4. Hormones help regulate digestion
      5. Reclaiming water is major function of large intestine
    5. Evolutionary Adaptations of Vertebrate Digestive System
      1. Structural adaptations of digestive system often associated with diet
      2. Symbiotic organisms help nourish many vertebrates

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