A. Proteins
C. Carbohydrates
D. Vitamins and minerals
II.
Feeding 1
III. Organs
of alimentary canal/functions
A.
Stomach: cells lining
stomach: goblet cell, parietal cell,
chief
cell, mucosa cell, argentaffin cell, G cell
B.
Small Intestine
C.
Large intestine
IV.
Tissue layers
V.
Sensors of the GI tract
VI.
Adaptation associated with animal’s diet
A. Dentition
B. Length of digestive
tract
Trophosomes-
tubeworms near hydrothermal vents
Planaria
C. Herbivores, and
omnivores; Monogastric Vs digastric
D. Carnivores Vs
herbivores (fermentation chambers)
E.
Sharks
F. Birds
G. Rabbits-- Coprophagy
V. Digestion and Absorption
Enzymes
involved in protein, carbohydrates, and lipid digestion:
their
origins, sites of action, products of digestion, and how these products
are
transported in the body
A. Neural control- vagal motor discharge
B.
Endocrine control—where, when, why and how?
1.
Gastrin released by the stomach
2.
Secretin released by the small intestine
3.
CCK released by the small intestine
4. GIP released by the small intestine
5. The negative and positive feedback mechanisms that operate
during the Cephalic phase, gastric phase, and intestinal phase
Metabolism
I. Why animals need energy 143
A. Animal heat production 147
B.
Units of measure for energy and metabolic rates (MR) 148
II. Factors that affect metabolic rate 153
III. The relation between metabolic rate and body size
A. MR is an allometric function of body weight (BW) in related species
B.
Physiological and ecological implication of MR and BW
IV. Two themes in exercise physiology: fatigue and muscle fiber type 177
V. The interplay of aerobic an anaerobic catabolism during exercise 179
VI. Human peak O2 consumption and physical performance at high altitude 183