This is my presentation for my report. I shared it to you guys. hope it will be helpful :) This is all about chemical and nervous control in plants and animals
9. Nervous System
Central Nervous
System (CNS)
Brain Spinal Cord
Peripheral Nervous
System (PNS)
Motor Neurons
Somatic Nervous
System
Autonomic Nervous
System
Sympathetic Parasympathetic
Sensory Neurons
Receives and
processes, sensory
information, initiates
responses, stores,
memories generate
thoughts and emotions.
Conducts signal
to and from the
brain, controls
reflex activities
Controls
voluntary
movements
Controls
involuntary
movements
“Fight or Flight” “Rest or Digest”
CNS to muscles
and glands
Sensory Organs
to CNS
10. TWO MAIN DIVISION OF NERVOUS SYSTEM
Central Nervous System (CNS) is
composed of the brain and spinal cord.
The brain is the control center while
the spinal cord connects the brain to
other nerves of the body.
11. TWO MAIN DIVISION OF NERVOUS SYSTEM
Peripheral Nervous System (PNS) is
composed of nerves that branch out from the
brain and spinal cord to specific body parts
and divided further into somatic and
autonomic nervous system.
The somatic nervous system controls
voluntary body movements while the
autonomic control involuntary actions.
16. Dendrites – are several projections
which extends outward from the
cell body to receive chemical
signals from the axon terminals of
another neuron.
17. Soma – or the cell body
contains the nucleus and most
organelles.
18. Axon – single projection from
the soma which carries the
impulse to the axon terminal.
Maybe envolope by myelin
sheath for faster conduction of
impulse.
19. Myelin Sheath - Myelin is a fatty white
substance that surrounds the axon of
some nerve cells, forming an
electrically insulating layer. It is
essential for the proper functioning of
the nervous system.
22. Neurons connect with one another
through a junction called synapse.
The moment an action potential
reaches the axon’s terminal, a series
of events will be created leading to
the stimulation of the next neuron.
26. Endocrine Gland System
Chemical coordination of body
functions is mediated by the
endocrine system, composed of
ductless glands that release
hormones.
33. HYPOTHALAMUS
• section of the brain responsible
for the production of many of
the body’s essential
hormones, chemical substances
that help control different cells
and organs.
34. HYPOTHALAMUS
• The hormones from the
hypothalamus govern
physiologic functions such as
temperature regulation, thirst,
hunger, sleep, mood, sex drive,
and the release of other
hormones within the body.
35. HYPOTHALAMUS
Growth-hormone-releasing hormone
• Stimulates release of GH from the pituitary
gland
Corticotropin-releasing hormone (CRH)
• Stimulates release of ACTH from pituitary
gland
Thyroid-releasing hormone
• Stimulates release of TSH from thyroid
gland
36. HYPOTHALAMUS
Gonadotropin-releasing hormone (GnRH)
• Stimulates release of FSH and LH from
pituitary gland
Antidiuretic hormone (ADH)
• Promotes reabsorption of 𝐻2O by kidneys
Oxytocin
• Induces labor and milk release from the
mammary glands in females
40. ANTERIOR PITUITARY GLAND
Growth Hormone (GH)
• Stimulates growth
Adrenocorticotropic hormone (ACTH)
• The function of ACTH is to regulate
levels of the steroid hormone cortisol,
which released from the adrenal gland.
• Stimulates adrenal glands to secrete
glucocorticoids such as cortisol
41. ANTERIOR PITUITARY GLAND
Thyroid-stimulating hormone (TSH)
• Stimulates thyroid gland to secrete
thyroxine
Follicle-stimulating hormone (FSH) and
Luteinizing Hormone (LH)
• Involved in production of sex hormone;
regulates menstrual cycle in females
51. ADRENAL GLAND
Epinephrine
• Produces many effects related to short-term
stress response
Cortisol
• Produces many effects related to short-term
and long-term responses
Aldosterone
• Increases reabsorption of 𝑁𝑎+
by kidneys
69. PLANT RESPONSE
• All living things respond to
environmental stimuli primarily
to survive.
• Plants, which are sessile
(stationary) exhibit responses
to stimuli such as light,
water, touch and wind.
70. PLANT RESPONSE
• Responses are important to
get a needed nutrient, survive
a certain condition (such as
extreme weather changes) or
defend itself from predators
and to reproduce.
71. PLANT RESPONSE
• The sensitive plant, Mimosa
pudica, locally called
“makahiya”, closes its leaflets
once touched.
• The sunflower moves toward
the direction of the sun.
72. PLANT RESPONSE
• The stomata close in response
to rapid loss of water.
• The seeds of some plants
need to be burned to trigger
seed germination.
73. PLANT RESPONSE
• Recent studies also show that
some plants can release
chemicals that act as defense
mechanisms against pathogen
and predators and warn nearby
plants to prepare for an
impending attack.
74. TROPISM
is a biological mechanism
that enables plant to move
toward (positive tropism) or
against (negative tropism)
the source of a stimulus.
78. TROPISM
• Hormones are chemical
messengers in plants.
• They regulate various biochemical
and physiological responses that
include seed germination,
flowering, photosynthesis, fruit
ripening and shoot and root
development.
79. OVERVIEW OF PLANT HORMONES
Hormone Where produced and found in
plants
Major Function
Auxin (IAA) Embryo of seed, meristems of
apical buds, young leaves
Stimulates stem elongation (low
concentration only), root growth, cell
differentiation, and branching:
regulates development of fruit;
enhances apical dominance;
function in phototropism and
gravitropism; promotes xylem
differentiation; retards leaf
abscission.
Cytokinins Synthesized in roots and
transported to other organs
Affect root growth and
differentiation; stimulate cell division
and growth; stimulate germination;
delay senescence
80. OVERVIEW OF PLANT HORMONES
Hormone Where produced and found in
plants
Major Function
Gibberellins Meristems of apical buds and roots,
young leaves, embryo
Promotes seed and bud
germination, stem elongation, and
leaf growth; stimulates flowering
and development of fruit; affect root
growth and differentiation
Brassinosrteroids Seeds, fruits, shoots, leaves, and
floral buds
Inhibit root growth; retard leaf
abscission; promotes xylem
differentiation
Abscisic Acid Leaves, stem, roots, green fruit Inhibits growth; closes stomata
during water stress; promotes seed
dormancy
Ethylene Tissues of ripening fruits, nodes of
stems, aging leaves and flowers
Promotes fruit ripening, opposes
some auxin effects; promotes or
inhibits growth and development of
roots, leaves and flowers,
depending on species
82. STIMULUS AND RESPONSE
STIMULUS- anything in the environment
(light, water, heat, pressure, wind, touch,
etc) that triggers a physiological change
in an organism
RESPONSE- the corresponding reaction
to an environmental stimulus. In the long
run, a series of responses will enable an
organism to adapt and survive.
83. The five sensory receptors are:
I. Photoreceptors- respond to light
II. Mechanoreceptors- respond to
physical stimuli such as sound or touch
III. Chemoreceptors- detect chemicals
IV. Thermoreceptors- respond to
temperature
V. Pain receptors- detect possible
tissue damage
84. The three types of eyes that have
evolved in the animal kingdom are:
I. Eye cups in flatworms and other
invertebrates
II. Compound eyes in insects and
arthropods
III. Single lens eyes in squid
85. The sclera is the outermost
layer of the eyeball.
It forms the white of the eye
and in front, there is a
transparent cornea.
PARTS OF HUMAN EYE
86. The conjunctiva lines the
eyelids and the front of the
eyeball.
It helps keep the eyes moist.
PARTS OF HUMAN EYE
87. • The sclera surrounds the
choroid.
• The iris giving the eye its
color, is formed from the
choroid
PARTS OF HUMAN EYE
88. Vision starts when light
passes through the pupil and
into a transparent lens that
focuses images on the retina.
PARTS OF HUMAN EYE
90. These nerve impulses travel
along the optic nerve to the
corresponding visual areas of
the brain. An image is then
formed.
PARTS OF HUMAN EYE
91. I. Rod cells use the pigment called
rhodopsin. They are used for night
vision and can detect only
shades of gray and not color.
II. Cone cells distinguish various
colors and they are sensitive to bright
light.
PHOTORECEPTOR CELLS
92. The outer ear lobes catch
sound waves and channel
them to the eardrums.
HEARING IN THE HUMAN EAR
93. From the eardrum, the middle
ear amplifies the sound wave
vibrations to three small bones
– the hammer, anvil and
stirrup.
HEARING IN THE HUMAN EAR
94. The sound waves travel to the
oval window.
The Eustachian tube
equalizes air pressure in
the middle ear and outer ear.
HEARING IN THE HUMAN EAR
95. The hearing organ is in the
inner ear, composed of several
channels of fluid wrapped in a
spiral cochlea.
HEARING IN THE HUMAN EAR
96. This is encased in the bones of
the skull.
Vibrations in the oval
window produce pressure
waves.
HEARING IN THE HUMAN EAR
97. These waves travel through the
upper canal to the tip of the
cochlea, enter the lower
canal and fade away.
HEARING IN THE HUMAN EAR
98. Pressure waves of the upper
canal push down to the
middle canal and the
membrane below this canal
vibrates.
HEARING IN THE HUMAN EAR
99. These vibrations stimulate
hair cells attached to the
membrane by moving them
against the overlying tissue.
HEARING IN THE HUMAN EAR
100. The hair cells are able to
develop receptor potentials
causing release of
neurotransmitters that induce
action potentials in the auditory
neurons.
HEARING IN THE HUMAN EAR
101. The senses of odor and taste
are interrelated.
Chemoreceptors in the nose
detect molecules, differentiated
into numerous types of odor.
ODOR AND TASTE SENSES
102. In the upper portion of the nasal
cavity, there are olfactory
chemoreceptors.
Odor molecules enter the nose and
bind to specific receptor molecules on
the chemoreceptor cilia. This event
triggers receptor potentials.
ODOR AND TASTE SENSES
103. In the tongue, chemoreceptors in
taste buds detect salty, bitter,
sweet and sour tastes.
Taste perception is due to similar
signal mechanisms as mentioned
above for smell.
ODOR AND TASTE SENSES
104. What one “tastes” is
actually “smell” or odor. The
common cold (due to a virus) can
disrupt our sense of smell, thus,
we lose taste for the food.
ODOR AND TASTE SENSES
