Answer key

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Last edited 25 days ago by Learn LoopHQ.

Chapter: 04. Human Digestive System

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Section A: Multiple Choice Questions

(b) Bloating of stomach

Section B: Fill in the Blanks

Carbohydrates

Egestion

Cardiac

Liver

Biocatalysts

Section C: True or False

False

True

False

Section D: Short Answer Questions

Amino acids are the smaller units (building blocks) that are formed when proteins are digested. They are essential for building and repairing body cells.

The tongue tastes food and helps mix saliva with food during chewing. It also assists in swallowing and speaking.

The end products of carbohydrate digestion are simple sugars like glucose, fructose, and galactose.

Roughage is important in our diet because it helps with proper bowel movement, prevents constipation, and reduces acidity in the stomach.

Macronutrients are needed by our body in large quantities (like carbohydrates, fats, proteins), while micronutrients are needed in very minute quantities (like vitamins and minerals).

Section E: Diagram-Based Question

Possible labels (any five):

Mouth

Salivary glands

Tongue

Pharynx

Oesophagus

Stomach

Liver

Gall bladder

Pancreas

Small intestine

Large intestine (colon)

Rectum

Anus

Section F: Long Answer Questions

In the stomach, food is stored for about 4-5 hours. The muscular walls of the stomach churn the food vigorously, turning it into a fine pulp called chyme. Gastric glands in the stomach wall secrete gastric juice and hydrochloric acid. The hydrochloric acid makes the food acidic, which helps to kill bacteria and activates enzymes like pepsin. Pepsin then begins the digestion of proteins, breaking them down into smaller molecules.

The small intestine is well-designed for nutrient absorption due to its long length, providing a large surface area. Its inner lining has millions of tiny, finger-like projections called villi, which further increase this surface area. The lining of the small intestine is very thin, allowing nutrients to pass through easily. Each villus contains a rich network of blood capillaries to absorb glucose, amino acids, and vitamins, and a lacteal vessel to absorb fats (fatty acids and glycerol).

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