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NCM 116 Lecture (Prelims) > Anatomy: GIT > Flashcards

Anatomy: GIT Flashcards

1
Q

Upper GI parts

A

Mouth, teeth, tongue
Esophagus (sphincter)
Stomach (sphincter)
Middle 3rd of duodenum (sphincter)

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2
Q

Lower GI parts

A

Distal 3rd of Duodenum GI

Distal 3rd of Duodenum

Jejunum (macro)

Ileum (micro) (sphincter)

Cecum (ascending, transverse, descending)

Rectum, anus (sphincters)

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3
Q

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

A

Absorption

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4
Q

Enzyme that aids in the digestion of starch

A

Amylase

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5
Q

Mixture of food with saliva, salivary enzymes, and gastric secretions that is produced as food passes through the mouth, esophagus, and stomach

A

Chyme

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6
Q

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

A

Digestion

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7
Q

Phase of the digestive process that occurs when food is taken into the GI tract via the mouth and esophagus

A

Ingestion

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8
Q

Phase of the digestive process that occurs after digestion and absorption, when waste products are evacuated from the body

A

Elimination

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9
Q

An enzyme that aids in the digestion of fats

A

Lipase

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10
Q

Enzyme that aids in the digestion of proteins

A

Trypsin

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10
Q

A gastric enzyme that is important in protein digestion

A

Pepsin

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11
Q

Function of the Digestive System

A

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

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12
Q

How much saliva is being produced in a single day?

A

1.5L per day

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13
Q

Name the Salivary glands

A

Parotid
Submaxillary
Sublingual

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14
Q

An enzyme that begins the digestion of starches

A

Ptyalin or salivary amylase

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15
Q

Contents of saliva

A

Ptyalin or amylase
Water
Mucus

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16
Q

Total measurement of gastric juice per day

A

2.4L per day

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17
Q

Function of gastric content

A
  1. To breakdown food into more absorbable components
  2. To aid in the destruction of most ingested bacteria
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18
Q

An important enzyme for protein digestion

A

Pepsin

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19
Q

Partially digested food mixed with gastric secretions

A

Chyme

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19
Q

3 Major Gastrointestinal Regulatory Substances

A
  1. Neuroregulators
  2. Hormonal regulators
  3. Local regulator
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20
Q

Neuroregulator

A

Acetycholine
Norepinephrine

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21
Q

Hormonal Regulators

A

Gastrin
Cholecystokinin
Secretin

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22
Q

Two types of Contractions (Small intestine)

A

Segmentation contractions
Intestinal peristalsis

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22
Q

Local Regulators

A

Histamine

23
Q

A type of contraction where it produces mixing waves that move the intestinal contents back and forth in a churning motion

A

Segmentation contractions

24
Q

A type of contraction that propels the contents of the small intestine toward the colon

A

Intestinal peristalsis

25
Q

_____________ is the major carbohydrate that tissue cells use as fuel

A

Glucose

26
Q

___________ are a source of energy after they are broken down into amino acids and peptides

A

Proteins

27
Q

Chyme stays in the small intestines for _________________

A

3-6hrs

27
Q

Small, finger-like projections called _______________ line the entire intestine and function to produce digestive enzymes as well as to absorb nutrients

A

Villi

28
Q

It is the major function of the small intestine

A

Absorption

29
Q

Two types of colonic secretions

A

Electrolyte solution
Mucus

30
Q

Explain the brown color of feces

A

Breakdown of bile by the intestinal bacteria

30
Q

Major function of the colon

A

Reabsorption

31
Q

_____________is chiefly a bicarbonate solution that acts to neutralize the end products formed by the colonic bacterial action

A

Electrolyte solution

31
Q

Esophagus pH level

A

pH: 7

32
Q

Measurement of gases

A

150mL

32
Q

Components of fecal odor

A

Methane
Hydrogen sulfide
Ammonia

32
Q

________ protects the colonic mucosa from the intraluminal contents and provides adherence for the fecal mass

A

Mucus

32
Q

Explain the fecal odor

A

Chemicals formed by the intestinal bacteria

33
Q

If pH level exceeds at 8 and above from the esophagus

A

Bile reflux

34
Q

Stomach pH level

A

pH: 1.5-3

35
Q

4 Anatomical regions of the Stomach

A

Cardia (entrance)
Fundus
Body
Pylorus (outlet)

36
Q

Gastric pits/glands

A

A. Intestinal cells
1. Mucous cells
2. Mucous neck cells
3. Parietal cells
4. Chief cells
5. Enterochromaffin like cells (ECL)
6. G cells

37
Q

Mucous cells and Mucous neck cells produces

A

Mucous production

38
Q

Parietal cells produces

A

Intrinsic factors + HCL to absorb Vit B12

39
Q

Chief cells produces

A

Pepsin

40
Q

Enterochromaffin like cells produces

A

Histamine

41
Q

Breakdown: Amylase

A

Starch, CHO

41
Q

G cells produces

A

Gastrin

42
Q

Breakdown: Lipase

A

triglycerides

43
Q

Breakdown: Sucrase

A

Sucrose, glucose/fructose

44
Q

Breakdown: Aminopeptidase

A

Polypeptides - di/amino acids

44
Q

Breakdown: Maltase

A

Maltose - glucose

44
Q

Breakdown: Lactase

A

Lactose, glucose/galactose

45
Q

Dipeptidase

A

Dipeptides

46
Q

Total capacity of stomach

A

1.5L

47
Q

How much HCL being produced per day

A

2.4L

48
Q

How much bile being produced per day

A

500ml or 0.5L

NCM 116 Lecture (Prelims) (20 decks)

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