Anatomy: GIT Flashcards
Upper GI parts
Mouth, teeth, tongue
Esophagus (sphincter)
Stomach (sphincter)
Middle 3rd of duodenum (sphincter)
Lower GI parts
Distal 3rd of Duodenum GI
Distal 3rd of Duodenum
Jejunum (macro)
Ileum (micro) (sphincter)
Cecum (ascending, transverse, descending)
Rectum, anus (sphincters)
Phase of the digestive process that occurs when small molecules, vitamins, and minerals pass through the walls of the small and large intestine and into the bloodstream
Absorption
Enzyme that aids in the digestion of starch
Amylase
Mixture of food with saliva, salivary enzymes, and gastric secretions that is produced as food passes through the mouth, esophagus, and stomach
Chyme
Phase of the digestive process that occurs when digestive enzymes and secretions mix with ingested food and when proteins, fats, and sugars are broken down into their component smaller molecules
Digestion
Phase of the digestive process that occurs when food is taken into the GI tract via the mouth and esophagus
Ingestion
Phase of the digestive process that occurs after digestion and absorption, when waste products are evacuated from the body
Elimination
An enzyme that aids in the digestion of fats
Lipase
Enzyme that aids in the digestion of proteins
Trypsin
A gastric enzyme that is important in protein digestion
Pepsin
Function of the Digestive System
Breakdown of food particles into the molecular form for digestion
Absorption into the bloodstream of small nutrient molecules produced by digestion
Elimination of undigested unabsorbed foodstuffs and other waste products
How much saliva is being produced in a single day?
1.5L per day
Name the Salivary glands
Parotid
Submaxillary
Sublingual
An enzyme that begins the digestion of starches
Ptyalin or salivary amylase
Contents of saliva
Ptyalin or amylase
Water
Mucus
Total measurement of gastric juice per day
2.4L per day
Function of gastric content
- To breakdown food into more absorbable components
- To aid in the destruction of most ingested bacteria
An important enzyme for protein digestion
Pepsin
Partially digested food mixed with gastric secretions
Chyme
3 Major Gastrointestinal Regulatory Substances
- Neuroregulators
- Hormonal regulators
- Local regulator
Neuroregulator
Acetycholine
Norepinephrine
Hormonal Regulators
Gastrin
Cholecystokinin
Secretin
Two types of Contractions (Small intestine)
Segmentation contractions
Intestinal peristalsis
Local Regulators
Histamine
A type of contraction where it produces mixing waves that move the intestinal contents back and forth in a churning motion
Segmentation contractions
A type of contraction that propels the contents of the small intestine toward the colon
Intestinal peristalsis
_____________ is the major carbohydrate that tissue cells use as fuel
Glucose
___________ are a source of energy after they are broken down into amino acids and peptides
Proteins
Chyme stays in the small intestines for _________________
3-6hrs
Small, finger-like projections called _______________ line the entire intestine and function to produce digestive enzymes as well as to absorb nutrients
Villi
It is the major function of the small intestine
Absorption
Two types of colonic secretions
Electrolyte solution
Mucus
Explain the brown color of feces
Breakdown of bile by the intestinal bacteria
Major function of the colon
Reabsorption
_____________is chiefly a bicarbonate solution that acts to neutralize the end products formed by the colonic bacterial action
Electrolyte solution
Esophagus pH level
pH: 7
Measurement of gases
150mL
Components of fecal odor
Methane
Hydrogen sulfide
Ammonia
________ protects the colonic mucosa from the intraluminal contents and provides adherence for the fecal mass
Mucus
Explain the fecal odor
Chemicals formed by the intestinal bacteria
If pH level exceeds at 8 and above from the esophagus
Bile reflux
Stomach pH level
pH: 1.5-3
4 Anatomical regions of the Stomach
Cardia (entrance)
Fundus
Body
Pylorus (outlet)
Gastric pits/glands
A. Intestinal cells
1. Mucous cells
2. Mucous neck cells
3. Parietal cells
4. Chief cells
5. Enterochromaffin like cells (ECL)
6. G cells
Mucous cells and Mucous neck cells produces
Mucous production
Parietal cells produces
Intrinsic factors + HCL to absorb Vit B12
Chief cells produces
Pepsin
Enterochromaffin like cells produces
Histamine
Breakdown: Amylase
Starch, CHO
G cells produces
Gastrin
Breakdown: Lipase
triglycerides
Breakdown: Sucrase
Sucrose, glucose/fructose
Breakdown: Aminopeptidase
Polypeptides - di/amino acids
Breakdown: Maltase
Maltose - glucose
Breakdown: Lactase
Lactose, glucose/galactose
Dipeptidase
Dipeptides
Total capacity of stomach
1.5L
How much HCL being produced per day
2.4L
How much bile being produced per day
500ml or 0.5L
