Describe the function of the various parts of the mammalian skin.

-
Epidermis which has three layers; which are:-
  • Cornified layer that protects against dessication; and mechanical damages;
  • Granular layer with living cells that give rise to cornified layer;
  • Malphigian layer which actively divides to give rise to granular layer cells. Has melanin which screens against U.V light; has cells that produce melanin. 
Dermis layer which consists of many structures as follows:-
  • Blood capillaries that supply food and oxygen; and remove excretory products;
  • Arteries that vasolidate; and vasoconstrict; to regulate the temperatures.
  • Has sweat glands that produce sweat which consists of water and salts; Sodium chloride, urea and lactic acid’ acting as an excretory organ;
  • Sweat produced evaporates to cool the body.
  • Has hair follicles which have hair; which insulates against heat.
  • Through heat regulation by lying and rising the hair, skin acts as a temperature regulator;
  • It has nerve endings which are sensitive to various stimuli; the skin therefore acting as a sensory organ.
  • Sebaceous glands which produce secretions containing oily substances are water repellent; antiseptic; and cracking of skin.
  • Subcutaneous fat which insulates the body against heat loss; synthesizes Vitamin D.

Comments

Post a Comment

Popular posts from this blog

Explain how structures of the human ear are adapted to their functions. (20 marks)

-
Image
The pinna;- is funnel shaped to trap sound waves; cartilaginous to maintain the funnel shape; collects and directs sound waves into the external auditory meatus ear; The external auditory canal; - a tube connected to the pinna that directs sound waves from the pinna to the eardrum lining the auditory canal; has hair that trap foreign particles; The canal contains wax-secreting cells; and hair which traps dust particles; and pathogenic bacteria hence prevent them from getting into the ear; The eardrum; - has a thin tough membrane; that easily vibrates when hit by sound waves; transferring them into vibrations. The ear ossiscles; - they act like a layer and they easily move forward and backward to amplify sound vibrations that hit them; The suspensory ligaments; - suspends the ear ossicles and prevents excessive vibration that would otherwise damage the inner parts of the ear; The eustachian tube - it connects the middle ear with the pharynx; and it equalises air pressure between
Read more

DESCRIBE THE ADAPTATIONS OF THE ILEUM TO ITS FUNCTION (20 MARKS)

-
Has secretory glands/crypts of lieberkuhn which secretes enzymes (maltase/sucrase/lactase/peptidase/lipase to complete digestion of sugars/proteins/lipids. Goblet cells secrete mucus which allows for smooth movement of food and protect wall of ileum from action of digestive enzymes Very long to provide large surface area for absorption. Highly folded/coiled to slow movement of food to allow more time for digestion/absorption/ and to increase surface area for absorption. Has numerous villi which increase surface area for absorption/microvilli which further increase surface area for absorption. Ileum wall/villi have thin epithelium which is only one cell thick to reduce distance over which digested food has to diffuse. Villi are highly vascularised/have a rich network of blood capillaries for rapid transport from small intestines and maintain a steep concentration gradient for rapid absorption. Villi have lacteals for absorption of fatty acids and glycerol Cells of ileum wall h
Read more

(a) Define digestion. [2 m] (b) Describe the digestion of a piece of ugali in a human digestive system from the mouth until its assimilation. [18mks]

-
(a) Define digestion It is break down of complex insoluble; v food substance into simple soluble food substances; v 2max (b) Describe the digestion of ugali; Digestion of ugali begins in the mouth;v ugali is chewed by the teeth to increase large surface areav for action of salivary amylase / ptyalin; vThe food mixes with saliva produced by salivary glands;v Saliva contains mucus and enzyme ptyalin. Mucus moistens, softens and lubricates the food;v ptyalin speeds up the conversion of starch to maltose;v ugali is made into bolus in the mouth;v The bolus moves along the oesophagus and prestalsis / by contraction and relaxation of circular and longitudinal muscles into the stomach;v The digestion continues until ugali become acidic since the stomach does not contain carbohydrase / carbohydrate digesting enzymes no digestion of ugali takes place here.v Ugali now
Read more