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Science exam

Teacher: Chapter 5
Occurs when enzymes and other chemicals break down large food molecules into smaller ones
Type of protein that regulates nearly all chemical reactions in cells; speeds up chemical reactions without being changed or used up itself
Flow of blood to and from the tissues of the heart
Fingerlike projections covering the wall of the small intestine that increase the surface area for food absorption
Flow of blood through the heart to the lungs and back to the heart
Building block of protein
Waves of muscular contractions that move food through the digestive tract
Inorganic nutrient that regulates many chemical reactions in the body
Blood vessel that carries blood back to the heart, and has one-way values that keep blood moving toward the heart
Blood vessel that carries blood away from the heart, and has thick, elastic walls made of connective tissue and smooth muscle tissue
Mechanical and chemical breakdown of food into small molecules that cells can absorb and use
Largest part of the circulatory system, in which oxygen-rich blood flows to all the organs and body tissues, except the heart and lungs, and oxygen-poor blood is returned to the heart
Large molecule that contains CO2, H20, O, N, and sometimes S and is made up of amino acids; used by the body for growth and for replacement and repair of body cells
Breakdown of food through chewing, mixing and churning
Liquid product of digestion
Substances in foods that provide energy and materials for cell development, growth, and repair
Microscopic blood vessel that connects arteries and veins; has walls one cell thick, through which nutrients and oxygen diffuse into body cells, and waste materials and CO2 diffuse out of body cells
Groups of foods - such a bread, cereal, rice and pasta - containing the same type of nutrients
Nutrient that usually is the body's main source of energy
Two lower chambers of the heart, that contract at the same time, during a heart beat
Nutrient that stores energy, cushions organs, and helps the body absorb vitamins
Water-soluble or fat-soluble organic nutrient needed in small quantities for growth, for preventing some diseases, and for regulating body functions
Two upper chambers of the heart that contract at the same time during a heart beat