bio herb v carn

ruminant herbivore what are stomach

rumen, reticulum, omasum, abomasum

how much of a plant cell is the cell wall

30%

what produces cellulase

bacteria, fungi and protozoa

where is cellulase produced

rumen, reticulum and caecum

what is cellulose turned into

glucose

when do and what animals puke up their food

fore-gut herbivores/ruminant herbivores after fermentation regurgitate partially digested food back through the oesophagus and re chewed by the animal

what gets absorbed through the rumen and reticulum walls

products of microbial fermentation, including fatty acids

important stuff about omasum

the wall is very folded to allow maximum surface area so water and ions can be absorbed, the food that isn’t absorbed from here on is called digesta

whats the true stomach

abomasum

enzymes def

Enzymes are proteins that are known as biological catalysts that speed up the chemical reactions in your body. They can join together or break down substrates such as carbohydrates, proteins, and lipids to form a product.

enzyme active site def

every enzyme has a specific active site that fits a specific substrate. If the active site shape changes the reaction cannot occur. Each enzyme has an optimum pH and temperature that it functions in and if it changes the enzyme will denature.

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what does amylase break down

amylase breaks down complex carbohydrates like starches into simple sugars such as glucose. Specifically, amylase breaks down starch into maltose.

where is amylase produced

salivary glands, pancreas

what does maltase break down

maltase breaks down maltose into glucose

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what is maltose

two glucose units bound together

where does amylase work

mouth and small intesine

where is maltase released

in the small intestine

what happens to amylase in the stomach

it denatures because the pH is too low

what do pancreatic juices do

neutralise the incoming fluid from the stomach which now has an acidic pH through sodium bicarbonate.

Carnivore characteristics

no enzymes in saliva, they do not chew food the same way herbivores do, they simply rip it into chunks small enough to swallow.

Very acidic gastic juice in stomach, they need to kill bacteria because carnivores eat rotting meat

Relatively short small intestine, meat is mainly protein and fat which are digested quickly

The acidic environment in the stomach also helps denature proteins to break them into smaller peptides and amino acids which can then be absorbed in the small intestine

Shorter large intestine because it’s only purpose is to absorb water and ions as the proteins and fats in their diet are easy to digest and are mostly all absorbed in their small intestine so there is little undigested material left to be processed in the large intestine and as such they have a smaller faecal reservoir.

Herbivore characteristics

Have micro-organisms in their digestive system that produce cellulase because mammals cant make it themselves

Have amylase in their saliva to begin the digestion of starch as early as possible because it’s also relatively hard to digest

Produce cellulase to break down cellulose in a process called fermentation

Mechanically digest food with teeth in order to increase surface area

Flatter molars to grind food

Most scenarios have no canines

Less acidic stomach the carnivores because they have a high fibre, low protein diet so they don’t need to denature as much protein.

Longer large intestine because ther’re a larger amount of undigested material moving into the large intestine for further fermentation or digestion.

More space for shit (faecal reservoir) because of the above

Ruminant Herb characteristics

Bacteria/protozoa/fungi produce cellulase in the rumen and reticulum to break down tough cellulose present in plant cells so it can access nutrients in the grass

Regurgitate their food (cud) and re chew it so they can grind it down further and expose more surface area

Gastric juice of the rumen has a close to neutral pH because they need the bacteria alive

Long small intestine, their food is harder to digest so it needs more time in the intestine to be further digested and absorbed

Saliva is basic because the microorganisms produce acids during fermentation so that neutralises it

Can absorb fatty acids through the rumen and reticulum walls which are then transported to the liver

Omasum (HIGHLY FOLDED WALL) for large surface area for efficient absorption of water and ions released from the partially digested food - now known as digesta

Abomasum (TRUE STOMACH) where enzymes and acids break down the remaining nutrients i.e starch/protein

Ruminants have bigger stomach than carnivores, because they consume diets that are high in fibre which takes longer to digest and therefore requires a larger, more complex stomach

Camels, Cows, Sheep & Deer

Non ruminant herb characteristics

Have a single gut/stomach

Their ‘symbiotic’ bacteria are found in the caecum in the colon

they egest the nutrients the bacteria release in the form of caecal pellets and then will ingest this feces to gain access to these nutrients

Rabbits, Rhinos, Horses

Microbial digestion (fermentation) occurs in the colon and/or a large caecum

Similarities

Both mechanically digest food with teeth but carnivores use carnassials to cut food into small enough chunks to swallow with a scissor like motion whereas herbivores have flatter molars to grind the food for maximal surface area

Both have ‘chisel like’ incisors to remove food from source e.g meat from bone, plant from root/branch/ground.

Both have the same organs in their digestive systems however the relative size/length of those organs differ.

Both have pepsin and lipase to break down proteins and fats respectively, however carnivores have more

Both absorb nutrients through their small intestine and both absorb water and excrete waste the same way except some herbivores eat their shit.