Ch_ 38 Digestive _ Excretory Systems-PPT

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Digestive & Excretory Systems
Chapter 38
Introductory Questions #1
1. Why do we need to eat food? Give TWO Main reasons.
2. How do we measure the amount of energy in food? What is
the unit of measurement?
3. List all of the main nutrients your body needs. Which
nutrient is most important? Explain why? How much of
this nutrient do we need each day?
4. Give some examples of Carbohydrates, Fats, and proteins.
Name the foods that are rich in each of these.
5. Out of the 20 amino acids that make proteins, 8 of these
cannot be made by the body. Name these 8 (see pg. 973)
6. How is a vitamin different from a mineral. Give TWO
examples of a vitamin and two examples of a mineral.
7. Name a type of food you can eat to obtain the following
vitamins and minerals: (hint: use the tables on Pgs. 974-975
-Folic acid
-Vitamin D
-Potassium
-Iron
-Zinc
-Vitamin E & K
• Most animals ingest chunks of food called:
“Bulk feeders”
Figure 21.1E
CARBOHYDRATES
• Carbohydrates are a class of molecules
– They range from small sugars to large
polysaccharides
– Polysaccharides are long polymers of
monomers
– The three you need to know are:
• Glycogen (stores in our liver & muscles)
• Cellulose (fiber, unable to digest)
• Starch (main carb we digest for energy)
• Starch and glycogen are polysaccharides that
store sugar for later use
• Cellulose is a polysaccharide in plant cell walls
Starch granules in
potato tuber cells
Glycogen granules
in muscle tissue
Cellulose fibrils in
a plant cell wall
Cellulose
molecules
Figure 3.7
Glucose
monomer
STARCH
GLYCOGEN
CELLULOSE
Carbohydrates
• Monosaccharides: Glucose, Fructose, Galactose
*(simple sugars -found in fruits, honey, & sugar cane)
• Disaccharides: Lactose, Maltose, Sucrose
• Polysaccharides: Starch, Cellulose, Glycogen
– Alpha (starch) & Beta (cellulose) linkages
**Complex Carbohydrates- have to be broken down
Lipids
•
•
•
•
•
•
•
Hydrophobic molecules w/polar head regions
Allows cells to form membranes
Composed of glycerol (O-H) and fatty acid tails (C-H)
Saturated (stearic acid) solid @ room temp
Unsaturated (oleic acid) has C=C and is kinked
Important for produces hormones in the body
Longest to digest (requires bile salts)
• Ex. Phospholipids, triglycerides, cholesterol, steroids,
hormones, oils, and waxes
Saturated vs. Unsaturated Fats
Proteins (polypeptides)
• Composed of a variety of amino acids (20 total)
• Important for many functions in the body which
include the following examples:
– Insulin
– Enzymes
-Hemoglobin
-Hair
-Antibodies
-Membrane proteins
• Our bodies can produce (synthesize) 12 of 20
amino acids needed to make proteins. The other
EIGHT are essential to obtain through our diets.
• Meat, fish, eggs, and milk all are good sources of
protein.
Proteins are essential to the structures
and activities of life
• Proteins are involved in
–
–
–
–
–
cellular structure
movement
defense
transport
communication
• Mammalian hair is composed of structural
proteins
• Enzymes regulate chemical reactions
Figure 3.11
Protein Examples & Function
Homework
(Mon. 5/21)
• Read Pgs. 970-977 in Chapter 38
• Write down which foods you ate
throughout the day today and the
amount. Try to be as exact as you can on
the amounts. (separate paper)
**You will be doing this for each day this week (mon.- fri)
• Do Section Assessment 38-1 Quest. 1-5
Introductory Questions #1
1. Why do we need to eat food? Give TWO Main reasons.
2. How do we measure the amount of energy in food? What is
the unit of measurement?
3. List all of the main nutrients your body needs. Which
nutrient is most important? Explain why? How much of
this nutrient do we need each day?
4. Give some examples of Carbohydrates, Fats, and proteins.
Name the foods that are rich in each of these.
5. Out of the 20 amino acids that make proteins, 8 of these
cannot be made by the body. Name these 8 (see pg. 973)
6. How is a vitamin different from a mineral. Give TWO
examples of a vitamin and two examples of a mineral.
7. Name a type of food you can eat to obtain the following
vitamins and minerals: (hint: use the tables on Pgs. 974-975
-Folic acid
-Vitamin D
-Potassium
-Iron
-Zinc
-Vitamin E & K
Introductory Questions #2
1. Matching Ex.
-Insulin & hemoglobin
-Cell membranes & hormones
-Glycogen & cellulose
-Enzymes
-Lactose, glucose, sucrose
-Saturates & Unsaturated
A. Proteins (polypeptides)
B. Fats/Lipds
C. Carbohydrates (polysaccarides)
2. What two factors do you need to consider whenever you
eat food? (See pg. 976)
3. Look at the Nutrition label on Pg. 977, answer the FIVE
Questions asked (calculating-Going further)
4. What foods form he base of the food pyramid? Why are
these foods positioned at the bottom?
5. What is the function of the digestive system? What role
does saliva and your teeth play when you digest food?
6. How is the small intestine different from the Large intestine
(give three differences)
Vegetarians must be sure to obtain
all eight essential amino acids
• The eight essential amino acids that adults
require must be obtained from food
– They are easily
obtained from
animal protein
– They can also be
obtained from the
proper combination
of plant foods
ESSENTIAL
AMINO ACIDS
Methionine
Valine
(Histidine)
Threonine
Phenylalanine
Corn
Leucine
Isoleucine
Tryptophan
Lysine
Figure 21.16
Beans and
other
legumes
Table 21.17 (Fat-soluble vitamins)
Table 21.17 (Water-soluble vitamins)
Table 21.18
Figure 38–8 Food Guide Pyramid
Section 38-1
Fats, Oils, and Sweets (use sparingly)
Soft drinks, candy, ice cream, mayonnaise, and
other foods in this group have relatively few
valuable nutrients.
Milk, Yogurt, and Cheese Group
(2-3 Servings)
Milk and other dairy products are rich in
proteins, carbohydrates, vitamins, and
minerals.
Vegetable Group
(3-5 servings)
Vegetables are a low-fat
source of carbohydrates,
fiber, vitamins, and minerals.
Fats
Sugars
Go to
Section:
Meat, Poultry, Fish, Dry Beans, Eggs,
and Nut Group
(2-3 servings)
These foods are high in protein.
They also supply vitamins and minerals.
Fruit Group
(2-4 servings)
Fruits are good sources of
carbohydrates, fiber, vitamins
and water.
Bread, Cereal, Rice
and Pasta Group
(6-11 servings)
The foods at the base of the
pyramid are rich in complex
carbohydrates and also
provide proteins, fiber,
vitamins, and some
minerals.
Body Fat and Fad Diets
• The human body tends to store excess fat
molecules instead of using them for fuel
• A balanced diet includes adequate amounts
of all nutrients
• Fad diets are often ineffective and can be
harmful
Table 21.15
Concept Map
Section 38-1
Nutrients
include
Carbohydrates
Fats
Proteins
Vitamins
Minerals
include
are made of
are made using
include
include
Simple
Complex
such as
such as
Amino
acids
Fatty Acids
Sugars
Go to
Section:
Starches
Calcium
Glycerol
Fat-soluble
Watersoluble
Iron
Introductory Questions #2
1. Matching Ex.
-Insulin & hemoglobin
-Cell membranes & hormones
-Glycogen & cellulose
-Enzymes
-Lactose, glucose, sucrose
-Saturates & Unsaturated
A. Proteins (polypeptides)
B. Fats/Lipds
C. Carbohydrates (polysaccarides)
2. What two factors do you need to consider whenever you
eat food? (See pg. 976)
3. Look at the Nutrition label on Pg. 977, answer the FIVE
Questions asked (Calculating-Going further)
4. What foods form he base of the food pyramid? Why are
these foods positioned at the bottom?
5. What is the function of the digestive system? What role
does saliva and your teeth play when you digest food?
6. How is the small intestine different from the Large
intestine (give three differences)
Homework
(Tues. 5/22)
• Do IQ #2 (Read pgs. 978-980)
• Bring in TWO Nutrition Fact Labels to analyze tomorrow. Be
sure it is from something you ate. If it is at a fast food Rest.
Get a copy of the nutrition fact sheet & highlight the items you
ate. You can also take a picture of the label and print it out)
• Continue to write down which foods you ate throughout the
day today and the amount. Try to be as exact as you can on
the amounts. (separate paper)
**You will be doing this for each day this week (Mon.- Fri)
Introductory Questions #3
1. Name the two types enzymes produced by the
salivary glands. Briefly explain what these
enzymes do.
2. Name the FOUR types of teeth in your mouth.
Explain what each type of tooth does.
3. Name the flap-like structure that ensures food
will go down the esophagus and not the
trachea (windpipe). See pg. 980
4. Explain how food travels through the
esophagus and intestinal tract.
5. What causes someone to have heartburn?
Figure 38–6 Types of Vitamins
Section 38-1
Organic Molecules that help Enzymes Function
Vitamin
Sources
Function
A (retinol)
Yellow, orange, and dark green
vegetables; dairy products
Important for growth of skin
cells; important for night vision
D (calciferol)
Fish oils, eggs; made by skin
when exposed to sunlight;
added to dairy products
Promotes bone growth;
increases calcium and
phosphorus absorption
E (tocopherol)
Green leafy vegetables, seeds,
vegetable oils
Antioxidant; prevents cellular
damage
K
Green leafy vegetables; made
by bacteria that live in human
intestine
Needed for normal blood
clotting
B1 (thiamine)
Whole grains, pork, legumes,
milk
Normal metabolism of
carbohydrates
B2 (riboflavin)
Dairy products, meats,
vegetables, whole-grain cereal
Normal growth; part of electron
transport chain; energy
metabolism
Fat Soluble
Go to
Section:
Figure 38–6 Types of Vitamins
Section 38-1
Water Soluble Vitamins
Vitamin
Sources
Function
Niacin
Liver, milk, whole grains, nuts,
meats, legumes
Important in energy metabolism
B6 (pyridoxine)
Whole grains, meats,
vegetables
Important for amino acid
metabolism
Pantothenic acid
Meats, dairy, whole grains
Needed for energy metabolism
Folic acid
Legumes, nuts, green leafy
vegetables, oranges, broccoli,
peas, fortified bread and cereal
Coenzyme involved in nucleic
acid metabolism; prevents
neural-tube defects in
developing fetuses
B12
(cyanocobalamin)
Meats, eggs, dairy products,
enriched cereals
Coenzyme in nucleic acid
metabolism; maturation of red
blood cells
Go to
Section:
Figure 38–6 Types of Vitamins
Section 38-1
Vitamin
Sources
Function
C (ascorbic acid)
Citrus fruits, tomatoes, red or
green peppers, broccoli,
cabbage, strawberries
Maintenance of cartilage and
bone; antioxidant; improves iron
absorption; important for healthy
gums, tissue repair, and wound
healing
Biotin
Legumes, vegetables, meat
Coenzyme in synthesis of fat;
glycogen formation; amino acid
metabolism
Choline
Egg yolk, liver, grains, legumes
Required for phospholipids and
neurotransmitters
Go to
Section:
What do food labels tell us?
• Food labels
provide
important
nutritional
information
about
packaged foods
Figure 21.19
Overview: Food processing occurs in
four stages
Small
molecules
Pieces
of food
Mechanical
breakdown
Nutrient
molecules
enter body
Chemical breakdown
(enzymatic hydrolysis) cells
Undigested
material
Food
1 INGESTION
2 DIGESTION
3 ABSORPTION
4
ELIMINATION
Figure 21.2
Lg. Intestine
Cecum
Ascending C.
Oral cavity
Mouth
Tongue
Salivary
glands
Pharynx
Transverse C.
Descending C.
Sigmoid C.
Esophagus
Liver
Stomach
Pyloric
sphincter
Gallbladder
Pancreas
Small
intestine
Sm. Intestine
Large
intestine
Duodenum
Jejunum
ileum
Rectum
Anus
Stomach
Small
intestine
TEETH
Incisors
Canine
Premolars
Molars
Tongue
“Wisdom”
tooth
Salivary
glands
Opening of a
salivary gland duct
Figure 21.5
Bolus of food
Epiglottis
up
Tongue
Pharynx
Epiglottis
down
Larynx
Trachea
(windpipe)
Sphincter contracted
Esophageal
sphincter
Larynx
down
Larynx
up
Esophagus
Esophagus
Sphincter relaxed
Sphincter contracted
Figure 21.6
Homework
(Wed. 5/23)
• Do IQ #3 (Read pgs. 978-984)
• DO Section Assessment Questions #1-5 (pg. 984)
• Continue to write down which foods you ate throughout the
day today and the amount. Try to be as exact as you can on
the amounts. (separate paper)
**You will be doing this for each day this week (Mon.- Fri)
The esophagus squeezes food
along to the stomach
• Peristalsis in the esophagus moves food
boluses into the stomach
Circular
muscle layer
Bolus of
food
Longitudinal
muscles
contract,
shortening
passageway
ahead of bolus
Longitudinal
muscle layer
Relaxed
muscles
Circular
muscles
contract,
constricting
passageway
and pushing
bolus down
Relaxed
muscles
Stomach
Figure 21.7
Interior surface
of stomach
Food particle
Pits
Gastric juice
(mucus, HCI,
and pepsinogen)
3
Epithelium
Gastric
juice
Pepsinogen
2
Mucous
HCI
cells
Pepsin (active
enzyme)
Pyloric
sphincter
STOMACH
Gastric
gland
1
Chief cells
Parietal cells
Figure 21.8
Video #1 - Overview
of the Digestive System
1. Name two enzymes mentioned by Dr. Sokolowski that play a
role in the digestive system.
2. How is the diet of a dog different from a cat?
3. What are the nutritional needs for a cat and dog?
4. What is the name of the café mentioned in the video?
**Write the title of the segment and 10 key statements
The Pancreas (Regulates blood sugar)
• Islets of Langerhans
• Alpha cells:
•glucagon~ raises blood glucose levels
• Beta cells:
•insulin~ lowers blood glucose levels
• Type I diabetes mellitus
(insulin-dependent; autoimmune
disorder)
• Type II diabetes mellitus
(non-insulin-dependent; reduced
responsiveness in insulin targets)
• Enzymes from the walls of the small
intestine complete the digestion of many
nutrients (See Pg. 981)
Table 21.10
Figure 38–13 The Liver and the Pancreas
Section 38-2
Liver
Bile duct
Gallbladder
Pancreas
Pancreatic duct
Duodenum
To rest of small intestine
Go to
Section:
Lg. Intestine
Cecum
Ascending C.
Oral cavity
Mouth
Tongue
Salivary
glands
Pharynx
Transverse C.
Descending C.
Sigmoid C.
Esophagus
Liver
Stomach
Pyloric
sphincter
Gallbladder
Pancreas
Small
intestine
Sm. Intestine
Large
intestine
Duodenum
Jejunum
ileum
Rectum
Anus
Stomach
Small
intestine
Bile
Liver
Stomach
Gallbladder
Bile
Duodenum of
small intestine
Acid chyme
Pancreas
Figure 21.10A
See pg. 983
INTERIOR OF INTESTINE
Blood vessel
with blood
en route to
the liver
Nutrient
absorption
Nutrient
absorption
Microvilli
Epithelial
cells
Lumen
Muscle
layers
Circular folds
Villi
Blood
capillaries
Lymph
vessel
EPITHELIAL
CELLS
Nutrient
absorption
INTESTINAL WALL
VILLI
Figure 21.10B
Large Intestine Reclaims Water
• Undigested
material passes
to the large
intestine, or
colon
Large
intestine
(colon)
End
of small
intestine
– Water is
absorbed
– Feces are
produced
Small
intestine
Rectum
Anus
Nutrient
flow
Appendix
Cecum
Figure 21.11
Small intestine
Small
intestine
Stomach
Cecum
Colon
(large
intestine)
CARNIVORE
HERBIVORE
Figure 21.12A
Video #2 Evolution of the Digestive System
• Write 15 Key Statements from the video.
BE sure to number each statement
Homework
(Wed. 5/30)
• Finish IQ #5 @ home by going to my website
Introductory Questions #5
1. How are fat molecules absorbed? (see pg. 983)
2. Once the food leaves the small intestine and enters into
the blood stream, what is left behind?
3. Why is the large intestine considered “Large”?
4. What function does the large intestine serve?
5. What purpose does the appendix serve?
6. Name the bacteria that is known to cause stomach ulcers.
How curable are ulcers? What can be done?
7. Which Vitamin is produced by the bacteria present in the
large intestine?
8. Name three waste products that must be excreted from
the body. (see pg. 985 – Sect. 38.3)
9. Draw a kidney and include the following labels:
-cortex
-medulla
-renal artery
-ureter
-renal vein
Homework
(Thurs. 5/31)
• Do IQ #6 @ home by going to my website and
answering the Questions (stamp tomorrow)
**Extra Credit Stamp:
-Do Sect. Assessment 38.3
Quest. #1-5
**Turn in today if finished/Hand back on Mon.
Video #3 – Excretion & The Kidneys
1.
2.
3.
4.
5.
What organism is used by Dr. Carol Beuchat to illustrate how
fluid is regulated and the role played by the urinary tract in
maintaining homeostasis? (1st segment)
What kind of nitrogenous waste does this organism excrete?
Why is Dr. Beuchat studying his organism? What hope does
she bring by studying these creatures?
The 2nd segment discusses the role the kidneys play in
maintaining homeostasis. How does this happen?
What kind of machine is the patient connected to? Why is she
connected to this machine?
**Write the title for each segment and FIVE statements for
each segment.
Introductory Questions #6
1. Name three roles that the kidneys play in order to
maintain homeostasis in the body? (see pg. 985)
2. Where are the kidneys located in the body?
3. What does the kidney remove from the blood?
4. How is the renal artery different from the renal vein?
5. The functional unit of the kidney is called a ____.
6. Where is the renal cortex located compared to the renal
medulla?
7. Define Filtration and where it occurs in the nephron.
8. How long does it take for your kidneys to filter all of
your blood? (see pg. 987)
Water Balance and waste disposal
The Excretory System
Sect. 38.3 (pgs. 985-989)
The Skin (water, salts, urea)
The Lungs (CO )
2
The Liver (produces the urea by breaking down amino acids)
&
The Kidneys – filters the blood and removes urea from the blood stream
Key Structures of the Kidney
•
•
•
•
•
•
•
•
Renal Cortex (thin outer layer)
Renal medulla (deeper tissue)
Renal Pelvis (collecting area of urine)
Ureter (Tube that transports urine to bladder)
Renal Artery (brings blood to he kidneys)
Renal Vein (transports blood away from the kidney)
Urinary Bladder (stores up urine as its produced)
Urethra (Tube that eliminates urine out of the body)
Figure 38–17 Structure of the Kidneys
Section 38-3
Kidney
Nephron
Bowman’s
capsule
Cortex
Capillaries
Glomerulus
Medulla
Renal
artery
Renal vein
Ureter
Collecting
duct
Vein
To the bladder
Artery
Loop of Henle
Go to
Section:
To the ureter
Homework
(Fri. 6/1)
• Read Sect. 38.3 (Pgs. 985-989)
• Do Section Assessment Questions
#1-5 on pg. 989 (sect. 38-3)
**if not done already***
The Nephron
Section 38-3
Reabsorption
Filtration
Most filtration occurs in the
glomerulus. Blood pressure forces
water, salt, glucose, amino acids,
and urea into Bowman’s capsule.
Proteins and blood cells are too
large to cross the membrane; they
remain in the blood. The fluid that
enters the renal tubules is called
the filtrate.
Go to
Section:
As the filtrate flows through the
renal tubule, most of the water
and nutrients are reabsorbed into
the blood. The concentrated fluid
that remains is called urine.
Glomerulus
Proximal tubule
Loop of Henle
Figure 38–19 Kidney Dialysis
Section 38-3
Blood in tubing flows
through dialysis fluid
Blood pump
Vein
Artery
Used dialysis fluid
Shunt
Air detector
Go to
Section:
Dialysis
machine
Fresh
dialysis
fluid
Compressed
air
Video #3 – Excretion & The Kidneys
1.
2.
3.
What organism is used by Dr. Carol Beuchat to illustrate
how fluid is regulated and the role played by the urinary
tract in maintaining homeostasis? (1st segment)
The 2nd segment discusses the role the kidneys play in
maintaining homeostasis.
What kind of machine is the patient connected to? Why is
she connected to this machine?
**Write the title for each segment and FIVE statements for
each segment.
The Human Kidney & Nephron
Homework
(Mon. 6/4)
• Search Online for an image of the
Bowman’s capsule and print it out.
• Go to: www.SciLinks.org
-Use the web code on Pgs. 988 (cbn-0383)
-Click on “Concentrating Urine-The Mammalian Kidney
-View the animation and Do the Self Quiz at the end.
**Printout your self quiz results**
• I will be stamping BOTH Printouts tomorrow!!!!
Lab Activity– Tissue Sample from the Kidney
1.
2.
3.
4.
5.
Obtain the following items:
Make a circle using the petri dish
Write the title: using the label on the slide
Observe the tissue using the compound microscope
Be sure to view at least THREE Glomeruli/Bowman’s
capsules.
6. Draw the entire visual field/take a pix using your phones or
cameras
7. Be sure to label the following:
-Glomerulus
-Bowman’s capsule
Write the total magnification below your labeled drawing
Homework: Print, Cut, & Paste the image you took in class or
from the internet next to your labeled drawing. Be sure to label
the printed imagae as well.
Kidney Cross section
Introductory Questions #7
1. Describe what a glomerulus is. What about the Bowman’s
capsule.
2. Name all of the structures that the “filtrate” urine flows
through as it is produced in the nephron beginning with the
Bowman’s capsule.
3. What kind of salts combine to form stones in the kidney?
What kind of treatment can be done? (see pg. 988)
4. When you drink a glass of water where does the liquid go?
5. Name the TWO ways that can keep a person alive if both
kidneys are damaged and not functional?
6. What are the downfalls of doing dialysis?
Overview of Mammalian Nephron Function
Gradient
of NaCl
Kidney Functional Units
•
•
•
•
•
•
•
•
•
Renal artery/vein: kidney blood
flow
Ureter: urine excretory duct
Urinary bladder: urine storage
Urethra: urine elimination tube
Renal cortex (outer region)
Renal medulla (inner region)
Nephron: functional unit of kidney
Cortical nephrons (cortex; 80%)
Juxtamedullary nephrons
(medulla; 20%)
Video #4 – Review of Excretory System
Write 15 key statements (numbered)
Today’s Objectives
• Stamp Homework & Do IQ #8
• Go over IQ #8 & All Textbook Questions
• Assemble Assignment Packets
Homework
(Tues. 6/5)
• Do “Reviewing Content Quest. #1-10 on Pg. 993
• Do “Understanding Concepts” #12, 13, 15, 19, 21, & 24, 25
• Do the Standardized Test Prep Quest. #1-8 on pg. 995
Introductory Questions #8
I. Matching Exercise:
Has rich colonies of bacteria that produces Vitamin K
A. Pancreas
Inner wall has many villi
B. Liver
Glomerulus & Bowman’s capsule
C. Stomach
Produces/Secretes Digestive enzymes
D. Small intestine
Chief cells & Parietal cells
E. Large Intestine
Produces Urea
F. Kidneys
Specialized to absorb water
Produces bile
Regulates water & Blood volume/pressure
The bacterim Heliobacter pylori causes ulcers here
Segments include: duodenum, jejunum, & ileum
II. Multiple Choice/True-False/fill in the blank Questions:
1. The functional unit of the kidney is called a ______________
2. Heartburn occurs in the ______________.
3. Re-absorption & Secretion occurs between the glomerulus & Bowman’s capsule (T/F)
4. Both antibiotics and amylase is produced and makes up a large part of saliva (T/F)
5. Calcium, Magnesium, and Iodine are all considered to be ______________.
6. Hydrochloric acid (HCl) is produced by
a.
Pancreas
b. Liver
c. Parietal cells
d. Chief cells
e. villi
7. Which one of the following will have the most calories?
a. 10g of carbs
b. 10g of fat
c. 10g of protein
10g of water
Items for your Assignment Packet
• Cover sheet (name, period, date & Ch. 38)
• Calorie Journal
• Textbook Hmwk. Assignments:
–
–
–
–
Sect. Assess. 38-1 (pg. 977)
Sect. Assess. 38-2 (pg. 984)
Sect. Assess. 38-3 (pg. 989)**extra credit stamp
End of Chapter Questions:
• Quest. #1-10 on pg. 993
• Understanding Concepts # #12, 13, 15, 19, 21, & 24, 25
• Standardized Test prep Quest. #1-8 on pg. 995
•
•
•
•
•
Lab Activity: Drawing & Pix w/labels of Glomerulus
Video Notes (x4)
IQ’s (x8)
Online Printout (self quiz from Scilinks)
Practice MC test (Online Textbook)-Tonight’s Homework
Homework
(Wed. 6/6)
• Take the Textbook Online quiz @
www.pearsonsuccessnet.com
• Printout your results & Attach to the back of your packet
** if you are not registered then follow these steps:
-Click “register”
-Type in this access code: D52CA31916623EACE252
-Establish a Username & Password
(don’t use your full name)

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