Health

• Respiration


  The process by which cells break down simple food molecules to release the energy they contain.

  
• circulation


  Movement of blood through the body

  
• digestion


  Breakdown of food substances into simpler forms that can be absorbed and used

  
• heart


  A hollow, muscular organ that pumps blood throughout the body.

  
• atrium


  upper chamber of the heart

  
• ventricle


  lower chamber of the heart

  
• blood vessels


  tubelike structures that carry blood throughout the body

  
• vena cava


  a large vein carrying deoxygenated blood into the heart

  
• aorta


  Largest artery in the body

  
• capillary


  A tiny blood vessel where substances are exchanged between the blood and the body cells.
• deoxygenated blood


  blood that contains little oxygen

  
• oxygenated blood


  blood that carries an abundant amount of oxygen
• trachea


  windpipe

  
• bronchus


  one of the two tubes that connect the lungs with the trachea

  
• bronchioles


  smallest branches of the bronchi

  
• alveoli


  tiny sacs of lung tissue specialized for the movement of gases between air and blood

  
• gas exchange


  the process of obtaining oxygen from the environment and releasing carbon dioxide

  
• lungs


  Main organs of the respiratory system

  
• pulmonary circulation


  flow of blood from the heart to the lungs and back to the heart

  
• systemic circulation


  circulation that supplies blood to all the body except to the lungs

  
• anaerobic respiration


  Respiration in the absence of oxygen. This produces lactic acid in humans

  
• aerobic respiration


  Respiration that requires oxygen

  
• inhalation


  the act of breathing in

  
• exhalation


  breathing out

  
• immune system


  The cells and tissues that recognize and attack foreign substances in the body

  
• microbe


  Tiny organisms that can only be seen with a microscope e.g bacteria, viruses, yeast

  
• addicted


  given up to a habit or compulsion

  
• balanced diet


  a combination of the correct types and amounts of food