Chapter 14 Review

1. Review

2. 1. Peristalsis
2. amino acids
3. chyme
4. Minerals
5. Nephrons
6. Alveoli
7. bladder

3. 8. A
9. D
10. D
11. C
12. A
13. B
14. A
15. D
16. C
17. C

4. 18.
 Mouth: ingestion, mechanical and
chemical digestion
Esophagus: ingestion,
Stomach: mechanical and chemical
digestion
Small Intestine: digestion and absorption
Large Intestine: absorption and
elimination

5. 19.
Sugar---simple carbohydrate, dissovles in
water, tastes sweet;
Starch and Fiber—complex carbohydrates,
do not dissolve in water; fiber absorbs
water, starch does not

6. 20.
Bread is a carbohydrate
Meat and cheese are proteins and fats
Margarine is fat
Peanut butter is protein and fat
Jelly is carbohydrate

7. 21. Cells need oxygen to break down food
and release energy

8. 22.
Sleeping—breathing rate is low because
less respiration is occurring
Exercising—breathing rate would increase
to get oxygen to the muscles
On Mount Everest—breathing rate would
increase because less oxygen is present.

9. 23.
In the nephron, wastes, water, salt, and
sugar are removed from blood;
Water, sugar and salt are reabsorbed
Urine is produced and removed from the
kidneys through the ureter.

10. 24.
Water : 124 L
Salt: 340 g
Glucose: 50 g
All urea is extreted

11. 25.
Bile breaks up the large fat particles

12. 26.
Bacteria that live in the large intestine
make vitamin K and two B vitamins, niacin
and thiamine.
Bacteria also convert bile pigments into
new compounds.