Knowledge Acquisition (Priscila E. Contreras Olvera, Juliana Florian Manrique, Andrea D. Matta Guerrero)

1234567891011121314151617181920212223242526272829303132333435363738394041424344
Across
  1. 2. Are a type of fats food manufacturers modify by adding hydrogen to them.
  2. 3. system that transports oxygen, nutrients, and hormones to cells.
  3. 4. system some organs in this system are nose, pharynx, larynx and lungs.
  4. 5. System tissue that provides support for the body and connects its parts.
  5. 11. system that breaks down food and absorbs nutrients, while eliminating waste.
  6. 12. the concentrated waste material
  7. 14. describes the relatively constant internal physical and chemical conditions that organisms maintain.
  8. 18. Are substances in food that supply the energy your body uses for growth , repair and maintenance.
  9. 19. These fats have one or more double bonds between the carbon atoms.
  10. 22. a large muscular sac that continues the chemical and mechanical digestion of food
  11. 23. the process of putting food into your mouth
  12. 25. a gland that serves three important functions
  13. 27. inhibition the process in which a stimulus produces a response opposing to original one.
  14. 30. digestion/ the physical breakdown of large pieces of food into smaller pieces
  15. 32. travels through many organs as it is broken down into nutrients the body can use
  16. 33. a group of different types of tissues that work together to perform a single a function, or several functions.
  17. 35. System the lymphatic system is also called.
  18. 36. Organic molecules that the body needs in very small amounts, such as A(retinol) and C (ascorbid acid).
  19. 38. an enzyme that acts on starch
  20. 40. These carbohydrates are found in grains, potatoes and vegetables. Also called polysaccharides.
  21. 41. produces bile, which aids in digestion of fats.
  22. 42. system various organs that perform a single function.
  23. 43. a mixture with an oatmeal-like consistency
  24. 44. a group of cells that perform a single function.
Down
  1. 1. It is the most important nutrient; It makes up the bulk of food, extracellular fluid and other bodily fluids.
  2. 3. Are a major source of energy, are classified in simple and complex.
  3. 6. They help the body absorb fat-soluble vitamins and are a part of cell membranes, nerve cells and certain hormones.
  4. 7. folds that are covered with tiny projections
  5. 8. are anchored in the bones of the jaw
  6. 9. breaks proteins into smaller polypeptide fragments
  7. 10. the first part of the small intestine
  8. 13. Muscles in the walls of the esophagus contract in waves
  9. 15. These are fats that have only single bonds between the carbon atoms in the fatty acids.
  10. 16. released from the gallbladder into the small intestine and aids in fat digestion
  11. 17. sphincter a thick ring of muscle
  12. 20. Molecules in food contain chemical energy to produce this.
  13. 21. tissue tissue that lines the interior and exterior body surface.
  14. 22. system that supports the body and protects vital organs.
  15. 24. They supply raw material for grow and repair structures such as skin and muscle.
  16. 25. valve/ located between the stomach and small intestine
  17. 26. Tissue by which nerve impulses are transmitted throughout the body.
  18. 28. It is equal to 1000 calories or 1 Kcal.
  19. 29. These carbohydrates are found in fruits, honey and sugar cane. Also called monosaccharides.
  20. 31. Most energy in the food is converted into this.
  21. 34. Materials They are used to build and repair tissue.
  22. 37. Inorganic nutrients that the body needs in small amounts, such as Calcium and Iron.
  23. 39. tissue movements of the body are possible because of this.
  24. 40. the basic unit of structure and function in living things.