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A&P 2 > ch 25 and 26 test review > Flashcards

ch 25 and 26 test review Flashcards

1
Q

spleen is NOT involved in

A

digestion

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2
Q

gallbladder Is involved in

A

digestion

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3
Q

cecum is the beginning of the

A

large intestine

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4
Q

what is voluntary of the digestive system

A
  • chewing
  • swallowing
  • defecating (holding it in)
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5
Q

what is involuntary of the digestive system

A
  • everything after swallowing
  • defecating if you really have to go
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6
Q

alimentary canal

A
  1. mouth
  2. pharynx
  3. esophagus
  4. stomach
  5. small intestines
  6. large intestines
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7
Q

accessory organs

A
  1. teeth
  2. tongue
  3. salivary glands
  4. liver
  5. gallbladder
  6. pancreas
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8
Q

saliva measured by

A

brain

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9
Q

salivation amount is determined by how much water is needed to

A

break down the food
* brain calculates how much you need

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10
Q

5 stages of digestion

5 stages of digestion

A
  1. ingestion
  2. digestion
  3. absorption
  4. compaction
  5. defecation
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11
Q

5 stages of digestion

  1. ingestion
A

selective food intake

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12
Q

5 stages of digestion

  1. digestion
A

mechanican and chemical breakdown of food into a form usable by the body

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13
Q

5 stages of digestion

  1. absorption
A

uptake of nutrient molecules into the epithelial cells of the digestive tract and then into the blood and lymph

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14
Q

5 stages of digestion

  1. compaction
A

absorbing water and consolidaitng the indigestable residue into feces

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15
Q

5 stages of digestion

  1. defecation
A

elimination of feces

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16
Q

digestion

mouth

A
  • more than 700 microorganisms; almost 1/2 bacteria
  • teeth: chewing (mastication)
  • tongue: taste, push to swallow, move food around
  • salivary glands
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17
Q

mechanical digestion

A
  • cutting or grinding action of teeth
  • churning action of stomach and small intestines
  • exposes more food surface to digestive enzymes
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18
Q

chemical digestion

A
  • series of hydrolysis reaction that breaks down dietary molecules into their monomers
  • carried out by digestive enzymes produces by salivary glands, stomach, pancreas, small intestine
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19
Q

products of chemical digestion

A
  1. polysaccharides into monosaccharides
  2. proteins into amino acids
  3. fats into monoglycerides and fatty acids
  4. nucleic acids into nucleotides NOT NUTRIENT DNA
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20
Q

digestive tract wall consisting of layers

A
  • mucosa: epithelium, lamina propria, muscularis mucosae
  • submucosa
  • muscularis externa: inner circular layer, outer longitudinal layer
  • serosa: areolar tissue, mesothelium
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21
Q

teeth

A
  • kids have 20
  • adults have 32
  • occlusion: meeting of the teeth when mouth is closed
  • occlusal surfaces: of premolars and molars have cusps (bumps) that aid in grinding during chewing
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22
Q

chemical composition of saliva

A
  • mucus: binds and lubricates a mass of food and aids in swallowing
  • electrolytes: salts of Na, K, Cl, phosphate, bicarbonate
  • lysozyme: enzyme that kills bacteria
  • immunoglobulin A (IgA): antimicrobial antibody
  • salivary amylase: enzyme that beings starch digestion in the mouth
  • lingual lipase: enzyme that begins fat digestion in the mouth (mainly after food is swallowed)
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23
Q

serous cells
mucus cells

A

serous cells: outside, water, jello like
mucus cells: inside

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24
Q

intrinsic (minor) salivary glands

A
  • small glands dispersed amid other oral tissues
  • secretes saliva at constant rate (whether we are eating or not)
  • lingual glands: in tongue; produce lingual lipase
  • labial glands: in lips
  • palatine glands: of palate
  • buccal glands: in cheek
25
Q

extrinsic (major) salivary glands

A
  • 3 pairs of larger more discrete organs connected to oral cavity by ducts
  • parotid glands: located beneath the skin anterior to the earlobs; parotid duct passes over masseter, pierces buccinator, and opens in mouth
  • submandibular gland: halfway along the body of the mandible; its duct empties at the side of the lingual frenulum, near the lower central incisors
  • sublingual gland: in flood of mouth; has multiple ducts that empty posterior to the papilla of the submandibular duct
26
Q

esophagus: phases of swallowing

phases of swallowing

A
  1. oral phase
  2. pharyngeal phase
  3. esophageal phase
27
Q

esophagus: phases of swallowing

  1. oral phase
A
  • voluntary
  • tongue collects food, presses it against palate forming bolus and pushes it back posteriorly
  • food accumulates in oropharynx in front of epiglottis
  • epiglottis tips posteriorly and food bolus slides around it and into laryngopharynx
28
Q

esophagus: phases of swallowing

  1. pharyngeal phase
A
  • involuntary
  • prevents food and drink from reentering mouth or entering the nasal cavity
  • palate, tongue, vocal cords and epiglottie block the oral and nasal cavities and airway while pharyngeal constrictors push the bolus into the esophagus
29
Q

esophagus: phases of swallowing

  1. esophgeal phase
A
  • peristalsis drived the bolus downward and relation of the lower esophageal spincter admits it into the stomach
30
Q

why can we swallow looking down

A

not controlled by gravity the esophagus pushes the food down by peristalsis (smooth muscles contracting)

31
Q

stomach

chyme

A
  • food is mechanically broken down into food particles, liquifies the food, and begins chemical digestion of proteins and fat
  • results in chyme—acidic, soupy mixture of semidigested food that passes on to the small intestine
32
Q

stomach

pyloric sphincter

A
  • ring of smooth muscule around pylorus; regulates the passage of chyme into the duodenum
  • pylorus: narrow passage to duodenum
33
Q

stomach

parietal cells
cheif cells

A
  • parietal cells: secrete HCl, intrinsic factor, ghrelin (hunger)
  • cheif cells: secrete gastric lipase, pepsingogen–> pepsin–> break down amino acids (protein)
  • HCl is needed to convert pepsingogen into pepsin
  • BOTH CELLS COMMUNICATE
34
Q

stomach

gastric juice

A
  • 2-3L per day produced
  • mainly a mixture of water, Hydrochloric acid, pepsin
35
Q

stomach

HCl activates

A
  • pepsin
  • lingual lipase
  • breaks up connective tissues and plant cell walls, help to liquefy food and form chyme
  • contributes to innate immunity by destroyinh most ingested pathogens
36
Q

stomach

gastric phases

A
  • cephalic phase: stomach being controlled by brain
  • gastric phase: stomach controlling itself
  • intestinal phase: stomach being controlled by small intestine
  • phases overlap and can occur simultaneously
37
Q

small intestines

A
  • absorption
  • duodenum
  • jejunum
  • ileum
38
Q

large intestine

A

water absorption

39
Q

liver secretes and produces

A

bile

40
Q

hepatocyte

A

cell of liver

41
Q

pancreas

A

bile and pancreatic juice are combined by ducts, not random, measured by brain from receptors

42
Q

pancreatic juice

A
  • trypsinogen–> trypsin
  • chymotrypsinogen–> chymotrypsin
  • procarboxypeptidase–> carboxypeptidase
43
Q

energy balance

A
  • body weight is determined
  • stable: energy intake = output
  • gain weight: intake exceeds output
  • lose weight: output exceeds intake
  • 30% to 50% in weight is hereditary
44
Q

appetite

A
  • feel hungry
  • satiety: feeling full
  • ghrelin: HUNGER HORMONE; secreted from parietal cells
  • peptide YY: sense food has arrived; primary effect is to signal satiety and stop eating;
  • cholecystokinin (CCK): secretion of bile and pancreatic enzymes; signals to stop eating
45
Q

amylin

A
  • produces satiety (feel full)
  • inhibits stomach activity
46
Q

leptin

A

how much fat is in the body

47
Q

insulin

A

weaker effect on appetite

48
Q

calories

A
  • carbs: 4kcal; 70%
  • protein: 4kcal 13%-15%
  • fats: 9kcal
49
Q

cholesterol

A

holds cell’s membrane to make it more rigid in phospholipid

50
Q

protein

A

12% to 15% to total body mass

51
Q

skeletal muscle

A

65% to total body mass

52
Q

why do you mix food

A

have a balanced diet

53
Q

minerals and vitamins are not used for

A

fuel
help other nutrients to do their job

54
Q

if you do not have glycogen then

A

fats, proteins (muscles) is broken down

55
Q

metabolic rate

A

the amount of energy liberated in the body in a given period of time
(kcal/hr or kcal/day)

56
Q

core temp

A

temp of organs in cranial, thoracic, and abdominal cavities
rectal temp is an estimate
adult temp varies from 99 to 99.7

57
Q

shell temp

A

temp close to body surface (oral cavity and skin)
slightly lower than rectal temp
adult varies from 97.9 to 98.6

58
Q

skeletal muscle contribute to

A

20% to 30% of total resting heat

A&P 2 (55 decks)

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