Mammals as Consumers and Digestion

Comprehensive vocabulary flashcards covering mammalian characteristics, types of consumers, essential nutrients, digestion processes, enzyme activity, and specialized dentition based on the lecture notes.

Mammal

A vertebrate with a four-chambered heart, lungs, constant internally regulated body temperature, fur or hair, mammary glands, and a relatively long period of parental care.

Herbivores

Animals whose digestive systems are structured to eat producers (plants), such as sheep, deer, and giraffes.

Carnivores

Animals whose digestive systems are structured to eat consumers (other animals), such as wolves, eagles, and crocodiles.

Omnivores

Animals whose digestive systems are structured to eat both producers and consumers, such as bears, chimpanzees, and pigs.

Carbohydrates

Essential nutrients for energy production that are broken down into glucose for cellular respiration to produce $ATP$ energy.

Complex carbohydrates

Polymers made of long chains of glucose molecules, such as bread or pasta, that provide a steady supply of energy for endurance activities.

Simple sugars

Small molecules like glucose and fructose that are digested quickly for an immediate release of energy, best for high intensity activities.

Proteins

Macromolecules made of long chains of amino acids used by cells for growth and the repair of tissues.

Lipids

Nutrients made of fatty acids and glycerol used for $ATP$ synthesis, warmth, and making cell membranes.

Benedict's test

A test for simple sugars where adding Benedict's solution and heating results in a color change from blue to red or orange if sugar is present.

Iodine test

A test for complex sugars (starch) where adding iodine solution causes a color change from brown to blue/black.

Biuret test

A test for protein involving sodium hydroxide and copper sulfate; a positive result is a change from blue to purple.

Physical digestion

The mechanical breakdown of food into smaller pieces to increase surface area for enzymes without changing the chemical structure.

Chemical digestion

The process where enzymes break the chemical bonds of large insoluble food molecules into smaller, more soluble molecules.

Digestive enzymes

Proteins that act as biological catalysts to speed up chemical reactions without being used up in the process.

Active site

The specifically shaped part of an enzyme that binds with one specific substrate or food molecule.

Lock and Key Model

A model of enzyme action where the enzyme's active site and the substrate fit together perfectly.

Induced Fit Model

A model of enzyme action where the enzyme and substrate change shape slightly to provide a better fit for catalysis.

Salivary amylase

An enzyme found in the mouth that breaks down complex carbohydrates into maltose.

Pepsin

A digestive enzyme located in the stomach that breaks down protein into polypeptide chains.

Trypsin

A digestive enzyme in the small intestine that breaks down protein into amino acids.

Lipase

An enzyme in the small intestine that breaks down lipids into fatty acids and glycerol.

Maltase

An enzyme in the small intestine that breaks down maltose into glucose.

Cellulase

An enzyme found in herbivores used to break down cellulose into smaller molecules.

Optimum temperature

The temperature at which an enzyme works at its highest rate, which is approximately $37^{\circ}C$ in humans.

Denaturation

An irreversible change in the shape of an enzyme's active site caused by high temperatures or extreme pH, preventing substrate binding.

Enzyme Inhibitor

A substance that reduces or stops enzyme activity by binding to the active site or an allosteric site to prevent substrate binding.

Incisors

Sharp, chisel-shaped teeth used for cutting or biting food.

Canines

Large, sharp, and pointed teeth used to pierce, grip, and tear meat.

Molars

Teeth with flat or ridged surfaces used to crush and grind food.

Diastema

A gap between the incisors and molars found in some herbivores that allows the tongue to manipulate food.

Carnassial edges

Sharp edges on the molars of carnivores used to shear and cut flesh.