2.

24

Function

Examples

Carbohydrates
Protein
Fat
Minerals

To provide energy
For growth and repair
To provide energy, insulation
To help develop our bodies, strong
bones
Keep digestive system working properly

Pasta
Fish
Nuts
Clacium

Fibre
Vitamin C
Vitamin A
Vitamin D
Calcium

IGCSE

Bread

Normal reproduction, good vision

Carrots

Good cell growth, immune function

Development of bones and teeth

Milk
Diary
products
Beef
Cereals

Iron
Hemoglobin in red blood cells
Water
Chemical reactions in cells
Biology Digestion Revision Guide

Diseases
when lack of
these
vitamins

Scurvy
Night
blindness
Rickets

2.25: Understand that energy requirements vary with activity levels, ager and pregnancy.
Children generally have higher energy requirements as they are more active and a lot of energy is
being used for growth.
When a woman is pregnant she is also supporting the baby, this means energy is required for both
of them.
2.26:
Organs
The mouth
The
oesophagus

Functions
This is mechanical digestion in your mouth.
A bolus is created; this is a ball of food covered in saliva. The saliva in your mouth
can also begin to break down the food with amylase
This tube connects you mouth and stomach. when you swallow the food enters the
oesophagus.

The
stomach
The small
intestine
Large
intestine
Pancreas

Peristalsis- this is the process of the circular muscles contracting behind the bolus
to get it down.
Enzymes digest the food chemically, whereas the hydrochloric acid kills any bad
bacteria that were still on the food.
This absorbs digested molecules into the blood stream.
Villi cover the inside giving it a large surface area which many molecules can
diffuse through into the blood.
This absorbs any water that is still left to absorb, from undigested food producing
faeces. The large intestine also produces bile
This produces the enzymes lipase, amylase and protease.

2.27: understand the processes of ingestion, digestion, absorption, assimilation and

egestion
Ingestion: is the intake of food through the mouth.
Digestion: is the process of making insoluble molecules into a soluble one.
Absorption: the process in which soluble molecules are transported to the bloodstream to go
around the body to muscle and tissue.
Assimilation: this is when the cells absorb the molecules for use.
Egestion: Removal of waste products that have already been digested.
2.28: explain how and why food is moved through the gut by peristalsis.
The esophagus muscle contract around the bolus pushing it down into the stomach
2.29:
amylase and maltase convert starch to glucose
proteases convert proteins to amino acids
lipases convert lipids to fatty acids and glycerol.
2.30:
Pepsin: breakdown proteins to petioles. Works in hydrochloric acid (Optimum pH of 2.)
Pancreatic Juice: Enzymes
Bile: Stored in gall bladder. Emulsifies fats and (larger surface area), causes enzymes to work.
2.31:
The villi are small intestine and are the surface through which
nutrients diffuse into the blood stream.
-

The have very thin walls

Increase surface area of intestine for nutrients to diffuse
through
Have good blood supply
Have microvilli.

2.32:
Hold a piece of food under a boiling tube of water and burn the food.
Once the food has fully burned find the change in temperature form before and after. The change
in degrees is the energy in Celsius.