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2536918
Absorption in the small intestine
Description
Revision of 3.9 Absorption in the small intestine from AQA AS Nelson Thornes text book. I do not own copyright.
No tags specified
aqa
biology
small intestine
villi
absorption
glucose
active transport
as level
psychology
a-level
Mind Map by
charharrison
, updated more than 1 year ago
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Created by
charharrison
over 9 years ago
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Resource summary
Absorption in the small intestine
Villi
Thin walls, lined with epithelial cells
Short diffusion distance
Finger-like projections of the small intestine
Increases surface area for absorption by diffusion
Has a rich network of capillaries
Carry's away absorbed molecules to maintain a concentration gradient
Able to move
Maintains steep concentration gradient
Epithelial lining has microvilli
Increases surface area
Role of diffusion in absorption
Net movement of molecules/ions from a region where they are highly concentrated to a region when their concentration is lower
Concentration of glucose is greater in the lumen of the small intestine than in the blood
Concentration gradient
Maintained by circulation of blood
Villi muscles contract and relax, mixing contents of small intestine
Glucose-rich food is next to villi
Role of active transport in absorption
Diffusion only results in equal concentrations of glucose on either side of the intestinal epithelium
Not all available glucose is absorbed
Glucose is absorbed by co-transport, it is drawn in with sodium ions (Na+)
Mechanism
1. The sodium-potassium pump transported 2 potassium ions in and 3 sodium ions out (to blood)
2. There is now a much higher concentration of Na+ in the lumen than epithelial cells
3. Sodium ions diffuse into the cell down their concentration gradient through a co-transport protein
4. As they move in they couple with glucose molecules, drawing them into the epithelial cell
5. Glucose then passes into the blood by facilitated diffusion
As sodium moves down it's conc. gradient, glucose moves up it's
ATP is used in Na+/K+ pump
Indirect active transport of glucose
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