Animal Physiology (Alooy revv)
Unit 2A – Breathing and Gas Exchange
Learning Objectives
Lesson Notes
(from Syllabus)
2.46 Describe the
structure of the
thorax, including the
ribs, intercostal
muscles, diaphragm,
trachea, bronchi,
bronchioles, alveoli
and pleural
membranes
The Gas
1 Exchange
System
2.48 Explain how ``````````
alveoli are adapted
for gas exchange by
diffusion between air
in the lungs and
blood in capillaries
2.47 Understand the
role of the intercostal
muscles and the
diaphragm in
ventilation
2 Ventilation
3 Smoking 2.49 Understand the Smoking causes lung cancer, emphysema, bronchitis, coronary heart disease
biological
consequences of Effects of smoking:
smoking in relation to Kills cilia leading to smokers cough
the lungs and the Narrows blood vessels
circulatory system, Nicotine is addictive so the user would be addicted
including coronary Carbon monoxide binds with haemoglobin irreversibly reducing oxygen flow
heart disease Tar is a black sticky substance that is carcinogenic, so it causes lung cancer.
2.50 Practical:
investigate
Practical – breathing in
Breathing and humans, including
4
the Effect of the release of
Exercise carbon dioxide and
the effect of
exercise
Unit 2B – Food and Digestion
Learning
Lesson Objectives (from Notes
Syllabus)
Carbohydrates:
C, O, H
2.7 Identify the
chemical elements Protein:
present in C, O, H, N
carbohydrates, (Two amino acids contain sulfur)
proteins and lipids
(fats and oils) Lipids (fats and oils):
C, O, H
2.8 Describe the
Biological structure of Carbohydrates:
1
Molecules carbohydrates, Starch Maltose glucose
proteins and lipids Starch Maltose by Amylase
as large molecules Maltose Glucose by Maltase
made up from
smaller basic Protein:
units: starch and Protein amino acids
glycogen from Protein amino acids by Protease
simple sugars,
protein from amino Lipids (fats and oils):
acids, and lipid Lipids Glycerol and 3 fatty acids
from fatty acids Lipids Glycerol and 3 fatty acids by Lipase
and glycerol
Test for Starch:
Add iodine
Yellow-brown Blue-black
Test for Glucose:
2.9 Practical:
Add Benedict’s solution
investigate food
Blue Brick-red
Practical – samples for the
2
Food Tests presence of
Test for Protein:
glucose, starch,
Add Biuret
protein and fat
Blue Purple
Test for Lipids:
Add Ethanol
Clear Cloudy
2.24 Understand Balanced diet:
3 Balanced Diet that a balanced A diet that provides enough of carbohydrates, lipids, proteins, water, vitamins, minerals,
diet should include and dietary fibres and in the correct proportions to keep you healthy.
appropriate
proportions of
carbohydrate,
protein, lipid,
vitamins, minerals,
water, and dietary
fibre
Carbohydrates: Source of energy
Proteins: Growth and repair
Lipids: Insulation layer, energy storage, shock absorber. Excess leads to obesity,
diabetes, heart disease
2.25 Identify the
Water: Chemical reactions to take place in cells
sources and
describe the
Dietary Fibres: Gives the muscles in the gut something to push against as the food is
functions of
moving through the intestine. Keeps gut content moving avoiding bowel cancer and
carbohydrate,
constipation
protein, lipid (fats
and oils), vitamins
Iron: Needed to make haemoglobin to bind and transport oxygen. Lack of iron leads to
A, C and D, the
anaemia
mineral ions
calcium and iron,
Calcium: Needed to strengthen teeth and bones. Deficiency of calcium leads to rickets
water and dietary
fibre as
Vitamin A: Needed to make a light-sensitive chemical in the retina of the eye. Deficiency
components of the
leads to night blindness
diet
Vitamin D: Is needed for growing bones to take calcium salts. Deficiency of Vitamin D
leads to rickets
Vitamin C: Is needed to make fibres of a material called connective tissues. Deficiency of
Vitamin C leads to scurvy
2.26 Understand Energy requirements increase with activities and pregnancy.
how energy As you get older, the more energy you need until the requirement goes down due to less
Energy requirements vary activity.
4
Requirements with activity levels,
age and
pregnancy
2.33B Practical:
Practical –
investigate the
5 Energy from
energy content in
Food
a food sample
2.27 Describe the
structure and
function of the
human alimentary
canal, including
the mouth,
oesophagus,
stomach, small
Alimentary intestine
6
Canal (duodenum and
ileum), large
intestine (colon
and rectum) and
pancreas
)
2.28 Understand
how food is moved Waves of muscle contraction pass along the gut, pushing the food along.
through the gut by
peristalsis
7 Digestion 2.29 Understand
the role of
digestive Carbohydrates:
enzymes, Starch Maltose glucose
including the Starch Maltose by Amylase
digestion of starch Maltose Glucose by Maltase
to glucose by
amylase and Protein:
maltase, the Protein amino acids
digestion of Protein amino acids by Protease
proteins to amino
acids by proteases Lipids (fats and oils):
and the digestion Lipids Glycerol and 3 fatty acids
of lipids to fatty Lipids Glycerol and 3 fatty acids by Lipase
acids and glycerol
by lipases
2.30 Understand Bile is produced in the LIVER and stored in the GALLBLADER
that bile is
produced by the
liver and stored in
the gall bladder
2.31 Understand Bile uses emulsification to turn large lipid drops into smaller lipid droplets to increase
the role of bile in surface area so lipase (enzyme) can break down the lipid more easily.
neutralising
stomach acid and The mixture of semi-digested food coming from the stomach is acidic. Bile is alkali and
emulsifying lipids neutralises it so the food can continue to be digested.
Absorption is the absorption of soluble products of digestion into the blood.
2.32 Understand
how the small Small intestine is folded to increase surface area
intestine is Microvilli to increase surface area
8 Absorption adapted for
Finger shaped villi to increase surface area
absorption,
Epithelium cells one cell thick to decrease diffusion distance.
including the
structure of a villus Lacteal to absorb 3 fatty acids and glycerol
Blood Capillaries to absorb glucose and amino acids
