Chapter -5 Life Processes

Heterotrophic Nutrition :

 Fungi: Microorganisms that obtain nutrients by breaking down organic matter externally before
absorbing it.

 Parasitic: Organisms that obtain nutrients from other living organisms without necessarily killing them.

 Digestive system: Organ systems specialized in breaking down food and absorbing nutrients.

 Single-celled organisms: Microscopic organisms consisting of only one cell, such as Amoeba and
Paramoecium.

 Amoeba: A type of single-celled organism that engulfs food particles using temporary extensions of its
cell surface called pseudopodia.

 Food vacuole: A membrane-bound vesicle within cells where food particles are digested.

 Paramoecium: Another single-celled organism equipped with cilia for movement and food ingestion
through a specialized structure.

 Cilia: Hair-like structures covering the surface of certain cells, used for movement or sweeping food
particles into feeding structures.

Nutrition in Amoeba

The process of nutrition in an amoeba is called holozoic nutrition. Here are the
steps involved in the process of nutrition in an amoeba
1. Ingestion: Amoebas extend their cell membrane to form finger-like projections
called pseudopodia. These pseudopodia surround and engulf food particles like
tiny organisms or organic matter in water.

2. Digestion: Once the food is engulfed, it forms a small sac inside the amoeba
called a food vacuole. Enzymes (special proteins) are released into the food
vacuole to break down the food into smaller pieces.

3. Absorption: The broken-down nutrients (like sugars and amino acids) move
from the food vacuole into the amoeba's body through its cell membrane. This
process is called absorption.

4. Assimilation: The absorbed nutrients are used by the amoeba for growth,
repair, and to get energy for its activities. This step helps the amoeba stay
healthy and function properly.

5. Egestion: Any leftover, undigested material or waste is pushed out of the amoeba's body through the cell membrane.
This helps keep the cell clean and gets rid of things it can't use.

Nutrition in Human Beings:

 Enzymes: Biological catalysts that speed up chemical reactions in digestion, such as breaking down complex
molecules (like starch, proteins, and fats) into simpler forms for absorption.

 Peristalsis: Rhythmic contractions of muscles in the digestive tract that push food forward along the alimentary
canal, ensuring proper digestion and absorption.

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  Stomach: A muscular organ that receives and mixes food with digestive juices (like hydrochloric acid, pepsin,
and mucus) to continue digestion.

 Hydrochloric acid: Acidic substance secreted by gastric glands in the stomach that creates an acidic
environment to activate enzymes (like pepsin) and aid in digestion.
 Mucus: Protective secretion in the stomach that coats its lining, preventing damage from the acidic
environment.

 Sphincter muscle: Ring-like muscle that regulates the passage of food between different parts of the digestive
tract, such as the lower esophageal sphincter and the pyloric sphincter.

 Villi: Finger-like projections lining the inner surface of the small intestine that increase surface area for
absorption of digested nutrients into the bloodstream.

 Absorption: Process by which digested nutrients are taken up by the walls of the intestine and transported via
blood vessels to cells throughout the body for energy, growth, and repair.

Human Digestive system and digestion process :

Mouth

 Teeth physically tear and grind food into smaller pieces, increasing the surface area for enzyme action.
 Salivary glands release saliva, which contains the enzyme amylase that breaks down carbohydrates
(starches) into simpler sugars (maltose).

Esophagus

 Swallowing: The muscles in the tongue and throat push food into
the esophagus.
 Peristalsis: Involuntary wave-like muscle contractions that propel
food down the esophagus to the stomach.

Stomach


It Stores and breaks down food into a liquid mixture called
chyme.
 Gastric glands: Release gastric juice, which contains:
o Hydrochloric acid (HCl): Creates a highly acidic environment that
breaks down food and kills bacteria.
o Pepsin: A protease enzyme that breaks down proteins into smaller peptides.
 The strong muscles of the stomach churn and mix food with gastric juice.

Small intestine

 Pancreas: Releases pancreatic juice into the small intestine through a duct. Pancreatic juice contains
several enzymes that break down carbohydrates, proteins, and fats:
o Amylase: Further breaks down carbohydrates into simple sugars.
o Trypsin and chymotrypsin: Protease enzymes that further break down proteins into peptides and
amino acids.
o Lipase: Breaks down fats (triglycerides) into fatty acids and glycerol.

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  Liver: Produces bile, a yellowish-brown liquid that stores in the gallbladder. Bile helps break down
fats into smaller droplets, allowing lipase to work more efficiently. Bile is released into the small
intestine through a duct in the common bile duct with pancreatic juice.
 Small intestine wall: Releases intestinal juice, which contains several enzymes that complete the
breakdown of nutrients:
o Lactase: Breaks down lactose (milk sugar) into glucose and galactose.
o Sucrase: Breaks down sucrose (table sugar) into glucose and fructose.
o Maltase: Breaks down maltose (sugar from starch) into glucose.
 Absorption: Nutrients broken down by enzymes in the small intestine are absorbed through the villi
(finger-like projections) into the bloodstream.

Large intestine

 Absorption of water: Water is absorbed from the remaining food material in the large intestine.
 Indigestible matter: Any indigestible materials that remain are formed into stool.
 Elimination: Stool is eliminated from the body through the rectum and anus.

Activity 5.3

Experiment: Investigating the Action of Saliva on Starch

Aim: To observe the action of saliva on starch.

Apparatus:

 Two test tubes

 Dropper pipette
 Marking pen
 Spoon
 Stand for holding test tubes
 Iodine solution
 1% starch solution
 Access to water source

Procedure:

1. Label two test tubes A and B.

2. Using the spoon, add 1 mL of 1% starch solution to each test tube.
3. Add 1 mL of saliva to test tube A using the dropper pipette. Leave test tube B without saliva.
4. Let both test tubes sit undisturbed for 20-30 minutes at room temperature.
5. After waiting, add a few drops of iodine solution to each test tube using the dropper pipette. Swirl
gently to mix.

Observations:

 Record the color of the solution in each test tube after adding iodine.

Inference: Based on the color change (or lack thereof) in each test tube after adding iodine, explain what you
observed about the effect of saliva on starch.

 What does the color change in each test tube indicate about the presence or absence of starch?

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Expected Results:

 Test tube A (with saliva) should have a brownish color after adding iodine.
 Test tube B (without saliva) should turn a blue-black color after adding iodine.

 Explain the reasoning behind the expected results, linking the color change to the presence of starch
and the action of saliva.

Conclusion:

 Based on your observations and inferences, summarize whether saliva breaks down starch.

In Text Questions :
1. What are the differences between autotrophic nutrition and heterotrophic nutrition?
Autotrophic Nutrition Heterotrophic Nutrition

Organism prepares its own food and is not An organism that does not prepare its own food and is
dependent on any other organism. dependent on other organisms for food.
Food is prepared from CO2, water, and sunlight. Food cannot be prepared from CO2, water, or
sunlight.
Chlorophyll is required for food preparation. Chlorophyll is not required for food preparation.

Green plants and certain bacteria have All animals and fungi, most bacteria, have
autotrophic modes of nutrition. heterotrophic modes of nutrition.

2. Where do plants get each of the raw materials required for photosynthesis?
Plants require the following raw material for photosynthesis:

1. CO2 is obtained from the atmosphere through stomata

2. Water is absorbed by plant roots from the soil.
3. Sunlight is an essential raw material for photosynthesis
4. Nutrients are obtained by soil by plant roots
3. What is the role of the acid in our stomach?
1. HCl present in the stomach dissolves food particles and creates an acidic medium.
2. In an acidic environment, protein-digesting enzymes, pepsinogen, are converted into pepsin.
3. HCl in the stomach also acts as a protective barrier against many disease-causing
pathogens.

4. What is the function of digestive enzymes?

1. Digestive enzymes break complex food molecules into simpler ones.
2. This will make the food absorption process easy and effective.
3. Absorbed food is transported to all parts of the body by the blood.
5. How is the small intestine designed to absorb digested food?
The small intestine has small projections called microvilli, which increase the surface volume,
making the absorption more effective. Within the villi, there are numerous blood vessels that absorb
digested food and carry it to the bloodstream. Blood transports food to each part of our body.

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