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A + P Exam 5 > A + P Digestive System > Flashcards

A + P Digestive System Flashcards

1
Q

digestive system purpose

A

chemically break down large food molecules into smaller molecules that can be used by cells

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2
Q

the main macronutrients in food/drink

A

carbohydrates (polysaccharides)
proteins (amino acids)
fats (fatty acids and triglycerides)

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3
Q

what happens to each macronutrient

A

broken down with specific enzymes in specific locations during digestion

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4
Q

carbohydrate breakdown

  • enzymes used (area)
  • -products
A
  • salivary amylase (mouth)
  • -maltose
  • pancreatic amylase (small intestine)
  • -maltose
  • maltase (small intestine)
  • -glucose
  • sucrase (small intestine)
  • -fructose + glucose
  • lactase (small intestine)
  • -galactose + glucose
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5
Q

proteins

  • enzymes used (area)
  • -products
A
  • pepsin (stomach)
  • -peptides
  • trypsin (small intestine)
  • -amino acids and peptides
  • chymotrypsin (small intestine)
  • -AAs and peptides
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6
Q

fats

  • enzymes used (area)
  • -products
A 
pancreatic lipase (small intestine)
-fatty acids and glycerol
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7
Q

products resulting from the process of digestion

A

glucose
AAs
glycerol
fatty acids

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8
Q

glucose function

A

energy used to produce ATP via glycolysis and mitochondrial respiration

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9
Q

AA function

-excess use

A

used to construct proteins
excess
-can be used to synthesize pyruvate and acetyl CoA, which can be used for mitochondrial respiration

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10
Q

glycerol and fatty acids function

A

can be converted to pyruvate and acetyl CoA for mitochondrial respiration

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11
Q

digestion areas

A 
mouth
pharynx
esophagus
stomach
small intestine
large intestine (colon)
pancreas
liver
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12
Q

mouth

  • chewing function
  • salivary glands function
  • tongue function
A

chewing
-breaks food into smaller particles so that chemical digestion can occur faster
salivary glands
-secrete mucous and enzymes that assist with digestion
tongue
-muscular and can move
-pushed food to back of mouth where it is swallowed

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13
Q

salivary glands

  • salivary amylase function
  • HCO3- function
  • mucous function
A

salivary amylase
-breaks starch (polysaccharide) down to maltose (disaccharide)
HCO3- ions in saliva
-act as buffer
-maintain a pH between 6.5-7.5
mucous
-lubricates and helps hold chewed food together in a clump called a bolus

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14
Q

pharynx

  • what meet there
  • where do they separate
  • how is swallowing accomplished
A

respiratory and digestive passages meet in the pharynx
separate posterior to the pharynx to form the esophagus (leads to the stomach) and trachea (leads to the lungs)
swallowing is accomplished by reflexes that close the opening to the trachea (via the epiglottis)

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15
Q

esophagus

-peristalsis

A

rhythmic contractions that move food from the mouth down to the stomach (and within the GI tract)

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16
Q

peristalsis

  • function
  • when lying down, inverted, or in reduced gravity
A

important mechanism because it ensures that you can eat and drink regardless of your body position or environment
when lying down, inverted, or in reduced gravity, the contractions associated with peristalsis are stronger and more rhythmic to push the bolus down to the stomach

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17
Q

stomach parts

A

upper sphincter
lower sphincter
gastric glands
muscular walls

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18
Q

upper sphincter

  • function
  • also called
A

lets food in

called the lower esophageal or cardiac sphincter

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19
Q

lower sphincter

  • function
  • also called
A

lets food out

called the pyloric sphincter

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20
Q

gastric glands

-produce

A

produce secretions called gastric juice

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21
Q

gastric juice composition

A

pepsiongen and HCl

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22
Q

pepsinogen

  • converted to
  • production stimulated by
A

converted to pepsin, which digests specific proteins

production is stimulated by the presence of gastrin in the blood

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23
Q

HCL

  • functions
  • maintains
A 
functions
-converts pepsinogen to pepsin
-dissolves food
-kills microorganisms
maintains a pH in the stomach of approximately 2.0
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24
Q

seeing, smelling, tasting, or thinking about food result

A

can result in the secretion of gastric juice (via the release of gastrin in the blood)

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25
Q

muscular walls function

A

contract vigorously to mix food with gastric juice, producing a mixture called chyme

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26
Q

small intestine

-approx. length

A

6 meters

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27
Q

chyme

  • how does it enter the SI
  • function
A

enters through the pyloric sphincter in tiny spurts

presence of chyme stimulates mucous production within the SI to further reduce the acidity of the chyme

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28
Q

SI three main sections

A

duodenum
jejunum
ileum

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29
Q

duodenum

  • location
  • length
  • function
A

first section
approx. 10-12 in. long
largely responsible for final food breakdown within the SI

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30
Q

jejunum

  • location
  • length
  • function
A

middle section
approx 2-4 meters
absorbs most glucose, fructose, AAS, small peptides, and vitamins

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31
Q

ileum

  • length
  • function
A

approx. 2-4 m long

absorbs Vitamin B12, bile salts, and leftovers from jejunum

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32
Q

SI contains numerous ridges and furrows and projections called…

A

villi

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33
Q

villi

  • function
  • individual villus cells have…
  • function
A

increase the surface area for absorption of nutrients
individual villus cells have microvilli
-further increase absorptive surface area

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34
Q

total absorptive area

A

equivalent to 500-600 m2

35
Q

each villus contains

A

blood vessels and lacteal (lymph vessel)

36
Q

digestion enzymes location

A

embedded within the plasma membrane of the microvilli

37
Q

digestion of nutrients in SI

  • up to this point
  • CHOs
  • fats
  • proteins
A

up to this point, proteins and CHO are only partially digested and lipid digestion has not begun - 90% of food digestion will occur here

38
Q

CHOs

  • enzymes
  • function
A

pancreatic amylase, maltase, sucrase, and lactase

collectively break down starches into glucose and other monosaccharides

39
Q

fats

  • enzyme
  • function
A

pancreatic lipase

digests small-chain triglycerides and fatty acids into glycerol and free fatty acids

40
Q

proteins

  • enzyme
  • function
A

trypsin

digests peptides from stomach into smaller peptide chains and AAs

41
Q

absorption of nutrients in the SI

-active transport function

A

moves glucose and AAs into the intestinal walls, where they are picked up by blood capillaries

42
Q

medium-chain triglycerides absorption

A

absorbed and sent to liver

43
Q

large chain triglycerides absorption

A

form chylomicrons and are sent to the lymphatic system

44
Q

fat-soluble vitamins absorption

A

90% are absorbed with lipids in SI, then transported to liver or adipose tissue

45
Q

water-soluble vitamins absorption

A

absorbed via simple diffusion and sent to kidneys

excess water-soluble vitamins are excreted

46
Q

mineral absorption in SI

A

depends largely on bioavailability, pH, availability of substances for co-transport, etc.

47
Q

water absorption from food/drink

  • primary location
  • location of the rest
A

primarily in SI

rest is in LI

48
Q

hypotonic solutions facilitate…

A

water absorption by the SI

49
Q

hypertonic solutions (salt tablets, high sugar drinks) function

A

pull water into the SI, which may create GI distress

50
Q

large intestine length

A

approx. 1.5 m long

51
Q

ileocecal valve function

A

regulates what comes into LI from SI

52
Q

first portion of LI

  • what is it?
  • function
A

small pouch called the cecum

absorbs fluids and salts that remain after SI digestion/absorption and to mix undigested remains with mucus

53
Q

appendix

  • connected to
  • function
A 
connected to the cecum
function still not well known
-current theory is that is has an immune system role by harboring and protecting bacteria which are important for LI function
54
Q

last portion of LI

  • terminates in
  • function
A

rectum
terminates in the anus
function
-regulates excretion of undigested/unabsorbed waste material from the LI

55
Q

how much digestion occurs in LI

A

5%

56
Q

LI primary functions

A

absorb water from remaining undigested materials

excrete the final waste materials

57
Q 
LI and water
-receives how much every day?
--water is from where?
-how much is reabsorbed
what is absorbed with water by the LI?
-purpose of HCO3-
-what vitamin does it absorb
A

10L/day
-1.5L from food
-8.5 from secretions into the gut
95% is resorbed
Na+ and Cl- are also absorbed
HCO3- is excreted into the LI to reduce the acidity of the waste materials
absorbs vitamin K produced by colon bacteria

58
Q

diarrhea

  • cause
  • result
A

water is not absorbed well

can cause dehydration and electrolyte loss

59
Q

feces

-composition

A

75% water, 25% solids

  • 1/3 of solids is intestinal bacteria
  • 2/3 is undigested materials
60
Q

pancreas function

A

acts as an exocrine gland to produce pancreatic juice

acts as an endocrine gland to produce insulin

61
Q

where does pancreatic juice empty into

A

the SI via a shared duct adjoined with the duodenum

62
Q

pancreatic juice composition

A

sodium bicarbonate (NaHCO3)
pancreatic amylase
trypsin and chymotrypsin
pancreatic lipase

63
Q

sodium bicarbonate (NaHCO3) function

A

neutralizes the acidic material from the stomach

64
Q

pancreatic amylase function

A

digests starch to maltose

65
Q

trypsin and chymotrypsin function

A

digest proteins to peptides

-like pepsin, these are specific for certain AAS, but not all of them

66
Q

pancreatic lipase

A

digest fats to glycerol and fatty acids

67
Q

liver

-produces

A

bile

68
Q

bile

  • stored
  • sent to
  • common bile duct
A 
stored in the gallbladder
sent to the duodenum through the common bile duct
emulsifies fats (separates them into small droplets so that they can mix with water and be easily acted upon by enzymes
69
Q

liver function

A 
filters blood received from intestines (via hepatic portan vein)
-drugs, alcohol, poisonous substances
acts as a glucose regulator
produces blood proteins
destroys old red blood cells
converts ammonia (produced by the digestion of proteins)to urea, a less toxic compound
stores macrophages
-used to combat infection
70
Q

liver as a glucose regulator

A 
creates glucose (from AAs) and/or coverts glucose to glycogen for storage
breaks down glycogen to release glucose into the blood circulation as needed
this storage-release process maintains a constant glucose concentration in the blood (0.1%)
if glycogen and glucose run short, AAs can be converted to glucose in the liver
71
Q

what happens to destroyed old RBCs

A

converts Hb from these cells into iron, biliverdin, and bilirubin

72
Q

digestion hormones

A 
gastrin
enterocrinin
secretin
cholecystokinin (CCK)
gastric inhibitory peptide (GIP)
vasoactive intestinal peptide (VIP)
73
Q

gastrin

  • food in the stomach….
  • medulla
  • gastrin
A

presence of food in the stomach stimulates stretch receptors, which relay this information to the medulla oblongata
medulla stimulates endocrine cells in the stomach to secrete gastrin into the circulatory system
gastrin then stimulates the stomach to secrete gastric juice

74
Q

enterocrinin

A

chyme from the stomach stimulates the cells in the duodenum to release enterocrinin
enterocrinin stimulates the mucous glands to produce mucous, which helps reduce the acidity of the chyme

75
Q

secretin

A

chyme from stomach stimulates the cells in the duodenum to release secretin
secretin stimulates the pancreas to produce NaHCO3, which neutralizes the acidic chyme
secretin also stimulates the liver and gallbladder to secrete bile

76
Q

cholecystokinin (CCK)

A

the presence of food in the duodenum stimulates duodenal cells to secrete CCK
CCK stimulates the liver and gallbladder to release bile
CCK also stimulates the pancreas to produce pancreatic enzymes for pancreatic juice

77
Q

Gastric Inhibitory Peptide (GIP)

A

the presence of food in the duodenum stimulates certain endocrine cells to produce GIP
it has the opposite effects of gastrin
-inhibits gastric glands in the stomach and inhibits the mixing and churning movement of stomach muscles
this slows the rate of stomach emptying when the duodenum contains food

78
Q

Vasoactive Intestinal Peptide (VIP)

A

the presence of food in the duodenum stimulates certain endocrine cells to produce VIP
it has many functions, but the most important for digestion is that is dilates capillaries in active areas of the intestinal tract to facilitate absorption of nutrients

79
Q

peptic ulcer

A

an irritation due to gastric juice penetrating the mucous lining of the stomach or duodenum
ulcers are thought to be caused by certain bacteria, which can thrive in the acid environment of the stomach
the presence of the bacteria on portions of the stomach lining prevents it from secreting mucous, making it susceptible to the digestive action of pepsin

80
Q

polyps

A

small growths often found in the epithelial lining of the LI
can be benign or cancerous and can be removed individually
a low-fat, high-fiber diet promotes regularity and is recommended as a protection against LI cancer

81
Q

appendicitis

A

an infection of the appendix

the appendix may swell and burst, leading to peritonitis (infection of the abdominal lining)

82
Q

cirrhosis

A

scarring of the liver, which results in poor liver function

it is the final phase of chronic liver disease and damage, commonly caused by Hepatitis C and long-term alcohol abuse

83
Q

gall stones and pancreatitis

A

bile salts clump up into a ball

high-fat meal can cause them to come out of the gallbladder and travel to the pancreatic duct

84
Q

predisposition for gall stones

A

high-fat diets
high-sodium diets
alcoholic

A + P Exam 5 (4 decks)

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