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chap 41 Flashcards

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1
Q

which cells are responsible for secreting the components of gastric acid

A
  • chief cells

- parietal cells

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2
Q

which of the following are components of gastric acid

  • amylase and pepsin
  • HCl and bile
  • HCl and amylase
  • HCl and pepsin
A

HCl and pepsin

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3
Q

the breakdown of starch by amaylse is the example of

A

chemical digestion

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4
Q

which large biological molecules undergo chemical digestion in the oral cavity

A

carbohydrates

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5
Q

which large biological molecules undergo chemical digestion in the stomach

A

proteins

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6
Q

which of the following are part of the alimentary canal?

  • small intestine
  • liver
  • gallbladder
  • pancreas
A

small intestine

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7
Q

which large biological molecules undergo chemical digestion in the small intestine

A

fats
proteins
carbohydrates
nucleic acids

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8
Q

Which classes of large biological molecules is digested by enzymes from the pancreas?

A

fats
proteins
carbohydrates
nucleic acids

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9
Q

herbivores eat what?

A

plants and algae

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10
Q

carnivores eat what?

A

other animals

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11
Q

omnivores eat what

A

plants, algae, and other animals

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12
Q

what animal food group category are humans in

A

omnivore (plants, algae, and animals)

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13
Q

most animals are oppertunistic eaters, what does this mean

A

they eat what they can when the can;

they eat food outside their diet when their usual foods aren’t available

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14
Q

cells, tissues, organs, and animals depend on what to drive their cellular bodily process

A

ATP, energy needed for life

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15
Q

what substrates are needed to generate ATP during cellular respiration

A

carbohydrates, proteins, lipids

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16
Q

why must you digest/ingest food?

A
  • provide ATP
  • generate raw materials needed for biosynthesis of large biological molecules
  • obtain essential nutrients
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17
Q

what is a major dietary source of organic carbon?

A

carbohydrates

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18
Q

what is a major dietary source of organic nitrogen?

A

proteins

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19
Q

what are the 4 essential nutrients

A

amino acids
fatty acids
vitamins
minerals

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20
Q

what is an essential nutrient

A

nutrients that animals need, but can’t synthesize

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21
Q

why do animal cells need essential nutrients

A

the molecules are required for many biosynthetic reactions within cells

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22
Q

how are most enzymes derived

A

from diet, body can’t make them

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23
Q

how many amino acids do humans need in their diet

A

8

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24
Q

what type of food contain all 8 amino acids

A

animal products (meats, eggs, cheeses)

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25
Q

what amino acids do human infants require in addition to the 8

A

histidine

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26
Q

how do essential nutrients generally function

A

substance that enzymes work on
coenzymes
cofactors

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27
Q

why are fatty acids essential to animal cells

A

the cell can’t synthesize them and they are needed to build things

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28
Q

how many essential vitamins are there

A

13 vitamins (that can’t be synthesized by animal cells)

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29
Q

whats the function of water soluble vitamins

A

production of nucleic acids and red blood cells

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30
Q

what are the symptoms of deficiency of water soluble vitamins

A

anemia, numbness, loss of balance

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31
Q

whats the function of fat soluble vitamins

A

helps body absorb and use calcium and phosphorus

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32
Q

what are the symptoms of deficiency of fat soluble vitamins

A

rickets in children

bone softening in adults

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33
Q

how are water soluble vitamins dietary claimed

A

meats, eggs, dairy products

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34
Q

how are fat soluble vitamins dietary claimed

A

egg yolk, sunlight, dairy products

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35
Q

How does rickets impact the the shape of a femur

A

it is bowed

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36
Q

how is calcium derived in diet

A

diary products, green vegetables

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37
Q

how is sodium derived in diet

A

table salt

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38
Q

how is chloride derived in diet

A

table salt

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39
Q

how is iodine derived in diet

A

seafood, dairy products, iodized salt

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40
Q

what is the difference between vitamins and minerals

A

vitamins are organic molecules.

minerals are inorganic molecules

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41
Q

what is goiter

A

a disease due to frequently not getting enough iodine

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42
Q

why is iodine deficiency less common in the united states

A

a lot of salt is consumed in our diets

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43
Q

the american diet takes is how much more salt than what is actually needed

A

20x more

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44
Q

excessive salt consumption contributes to what

A

high blood pressure

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45
Q

what causes malnutrition

A

under-nutrition

deficiencies in essential nutrients

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46
Q

what is malnutrition

A

failure to obtain adequate nutrition

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47
Q

under-nutrition is commonly found in?

A

eating disorders

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48
Q

what are potential effects of undernutrition

A 
uses up stored fats
body breaks down own proteins
muscle decreases and brain becomes deficient
death 
damage can be irreversible
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49
Q

whats an example of essential nutrient deficiencies

A

populations on rice diet frequently deficient in vitamin A (causing blindness/death)

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50
Q

what is essential nutrient deficiency

A

long term absence of 1+ essential nutrients

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51
Q

what are potential effects of essential nutrient deficiency

A

deformities
disease
death

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52
Q

what are the 4 stages of food processing

A

ingestion
digestion
absorption
elimination

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53
Q

what is ingestion

A

act of eating or feeding

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54
Q

what is digestion

A

food is broken down into molecules that are small enough for the body to absorb

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55
Q

mechanical digestion

A

breaks food into smaller pieces which increases the surface area

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56
Q

chemical digestion

A

molecules breaking down into their monomers through hydrolysis

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57
Q

what is absorption

A

uptake of small nutrient molecules into blood or lymph vessels

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58
Q

what is elimination

A

passage of undigested material out of the digestive system

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59
Q

alimentary canal is also known as

A

gastrointestinal tract

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60
Q

accessory organs

A

An organ that helps with digestion but is not part of the digestive tract

61
Q

peristalsis

A

alternative waves of contractions and relaxation of smooth muscle

62
Q

sphincters

A

muscles that form ring like valves that close off compartments within the alimentary canal

63
Q

what is the function of peristalsis

A

to move food through the alimentary canal

64
Q

what is the function of sphincters

A

regulate the passage of material through different parts of the different parts of the alimentary canal

65
Q

what is the digestive system in the oral cavity

A 
chewing food
nervous reflex
saliva from salivary glands
amylase -- hydrolase
starch, glycogen --> small polysaccharides and disaccharides
66
Q

saliva contains

A

mucus, buffers, antibacterial agents

67
Q

what is mucus

A

mixture of water, salts, cells, mucins (slippery glycoproteins)

68
Q

what are buffers

A

neutralize acids and protects teeth

69
Q

what are antibacterial agents

A

lysosomes that destroy microorganisms that enter the mouth with food

70
Q

what is the tongue’s function

A

evaluates ingested material and process it for swallowing

71
Q

what is the bolus

A

ball of chewed food shaped by the tongue

72
Q

what occurs when not swallowing a bolus

A
  • esophageal sphincter muscle is contracted
  • epiglottis is up and glottis is open
  • air can easily enter the lungs via trachea
73
Q

what occurs when the bolus reaches the throat region

A
  • swallowing reflex is triggered
  • epiglottis tips over glottis which prevents food from entering the trachea
  • esophageal sphincter relaxes allowing bolus to enter the esophagus
74
Q

what occurs after the bolus enters the esophagus

A
  • esophageal sphincter muscle contracts

- peristalsis moves bolus down the esophagus and towards the stomach

75
Q

breaking down amylase is an example of

A

chemical digestion

76
Q

which large biological molecule undergoes chemical digestion in the oral cavity

A

carbohydrates

77
Q

the stomach is lines with

A

gastric glands w/ several diff types of cells

78
Q

function of mucus cells

A

secrete mucus that lubricates and protects cells of the stomach from harsh chemicals

79
Q

what is the function of chief cells

A

secrete pepsinogen, an inactive form of the protease, pepsin

80
Q

what is the function of pepsin

A

an enzyme that digests peptide bonds and break proteins into small polypeptides

81
Q

what pH does pepsin have to be at to work

A

pH 2

82
Q

what is the function of the parietal cells

A

secrete HCl to:
activate pepsinogen to pepsin
kill bacteria
denature proteins

83
Q

what is the function of g-cells

A

produce the hormone gastrin which stimulates production of gastric juices

84
Q

are the epithelial cells that line the stomach vulnerable to acid pH and pepsin digestion

A

yes, but the cells secrete enough mucus that protects against self-digestion

85
Q

how often to epithelial cells replicate

A

replaced every 3 days

86
Q

what is a gastric ulcer

A

damaged parts of the stomach lining

87
Q

what is the cause of stomach ulcers

A

bacterial infections by H pylori

88
Q

what are the cells that line the stomach

A

epithelial cells

89
Q

how are stomach ulcers treated

A

with antibiotics

90
Q

what is the only enzyme that can break down in the stomach

A

pepsin

91
Q

where does most chemical digestion take place

A

SI

92
Q

how long is the SI in length

A

6 meters

93
Q

what is the duodenum

A

first 25 cm where chyme from stomach mixes with digestive juices from pancreas, liver, and gallbladder

94
Q

what does the SI get its name from

A

its diameter not its length

95
Q

the pancreas has enzymes that help digest what

A

proteins, carbohydrates, lipids, and nucleic acids

96
Q

pancreatic enzymes work best at what pH

A

pH 7-8

97
Q

Where is bile released to for digestion

A

gallbladder

98
Q

what produces bile

A

liver

99
Q

where is bile stored

A

gallbladder

100
Q

what is bile

A

fluid that aids in digestion

101
Q

what are bile salts

A

salts that act as detergents and increase surface area for digestion

102
Q

what part of the digestive system contains bicarbonate to neutralize the acidity of chyme

A

pancreas

103
Q

what aids in the destruction of red blood cells that are no longer functional and breaks down toxins

A

bile

104
Q

The absorption of molecules takes pace where in the SI

A

lleum

105
Q

what is the purpose of all the folds in the small intestine

A

to increase surface area

106
Q

purpose of microvilli

A

increase the surface area of each epithelial cell to increase the total capacity for nutrient absorption

107
Q

describe absorption in the small intestine

A

movement of molecules from lumen through epithelial cells into the blood capillaries or lacteal

108
Q

purpose of fructose

A

facilitates diffusion to cross epithelial cells

109
Q

AAs, glucose, small peptides require energy for what

A

use active transport mechanisms to cross epithelial cells

110
Q

what keeps fat droplets from coalescing in the lumen during absorption

A

bile salts

111
Q

what digests triglycerides into fatty acids and monosaccharides during absorption

A

pancreatic lipase

112
Q

after fatty acids and monoglycerides diffuse into epithelial cells, what happens during absorption

A

recombine into triglycerides

113
Q

what are assembled within the epithelial cells that line in the SI during absorption

A

chylomicrons

114
Q

what are chylomicrons

A

large water-soluble globules that can’t enter the blood vessels found in the villus

115
Q

how do chylomicrons leave epithelial cells

A

exocytosis and enter lacteals

116
Q

after chylomicrons circulate through lymph vessels, where do they go next

A

pass through the left subclavian vein

117
Q

what do chylomicrons consist of

A

proteins
cholestrerol
phospholipids
triglycerides

118
Q

why cant fats enter the capilary system

A

they are too large

119
Q

what vessels do fats enter

A

lacteal vessels

120
Q

how do monosaccharides, AA, nitrogen bases, ribose, deoxyribose, phosphates enter the heart

A

villi capillaries –> hepatic portal vein –> liver –> heart

121
Q

what happens when glucose is in access and and energy is low

A

glucose is converted to glycogen within liver

122
Q

how do fats enter the heart

A

chlyomicrons –> lacteals –> larger lymph vessels in lymphatic system –> large vein –> heart

123
Q

what regulates the distribution of nutrients to the rest of the body

A

liver

124
Q

if there’s not enough food, how does the body adapt

A

the body breaks off part of the glucose that is already stored

125
Q

which of the large biological molecules are digested in the large intestine

A

none

126
Q

whats the function of the large intestine

A

completes the reabsorption of the water that began in the small intestine

127
Q

what is feces

A

waste of the digestive system

128
Q

feces contain cellulose to help function in what

A

to move food along the alimentary canal

129
Q

the bacteria in feces do what?

A
  • live off the unabsorbed organic material within the gut
  • generates gases
  • synthesizes vitamins
130
Q

rectum function

A

terminal portion of the intestine that stores feces

131
Q

whats the inner sphincter of the rectum

A

involuntary muscle

132
Q

whats the outer sphincter of the rectum

A

voluntary muscle

133
Q

microbiome function

A

the collection of bacteria that inhibit our guts

134
Q

what is a hormone

A

a chemical signal that is synthesized by an endocrine to trigger a response in the target cell

135
Q

how are non-target cells involved in the hormonal regulation of digestion

A

they aren’t, they aren’t able to receive a chemical signal

136
Q

what are the hormones that play a role in the coordination of the digestive process

A

gastrin
secretin
cholecytskinin

137
Q

what are the hormones that play important roles in regulating blood glucose levels

A

insulin

glucagon

138
Q

what is the function of gastrin

A

coordinates digestion within the stomach

139
Q

what does the stimulus do when food arrives in the stomach

A
  • triggers release of gastrin from g-cells to blood stream
  • returns to stomach and acts on target cells to stimulate the gastric juices
  • stimulus is removed after food is removed
140
Q

what is the function of the CCK in the small intestine

A

release of digestive enzymes from pancreas and bile from gallbaldder

141
Q

what is the function of the secretin in the small intestine

A

increases release of HCO3- that neutralizes chyme (on pancreas)

142
Q

both secretin and CCK work together to operate what function

A

act on the stomach to inhibit peristalsis and secretin of gastric juices

143
Q

what slows down digestion of the chyme within the stomach before it enters the SI

A

cck and secretin

144
Q

Type 2 diabetes is characterized by a failure of target cells to respond normally to insulin. What best describes the resulting glucose levels in a type 2 diabetic and strategy for treatment

A

high blood glucose levels, that increase sensitivity to insulin

145
Q

insulin targets what what cells?

A

targets muscle and liver cells

146
Q

what stimulates glucose uptake and stimulates glucagon synthesis

A

insulin

147
Q

what targets liver cells

A

glucagon

148
Q

what stimulates glycogenolysis and breaks down glycogen

A

glucagon

bio 112 (14 decks)

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