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BIO 122 > Chapter 14 Review > Flashcards

Chapter 14 Review Flashcards

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Biology 101 flashcards
1
Q

Organs of Alimentary Canal (6)

A 
Mouth
Pharynx
Esophagus
Stomach
Small intestine
Large intestine
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2
Q

Digestion

A

The bodily process of breaking foods down chemically and mechanically

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3
Q

Absorption

A

Passage of a substance into or across a blood vessel or membrane. In this case, it is often the nutrients from food that will be used to fuel the body

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4
Q

Basic function: Mouth

A

Major player in mechanical digestion

Though, salivary glands breakdown foods chemically

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5
Q

Basic function: Pharynx

A

A tract on the way to the esophagus.

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6
Q

Basic function: Esophagus

A

A tract leading to stomach

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7
Q

Basic function: Stomach

A

Major player in chemical breakdown

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8
Q

Basic function: Small intestine

A

First duodenum - first 4% - is where most absorption takes place

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9
Q

Basic function: Large Intestine

A

Prepares food for exit

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10
Q

Composition of saliva

A

Mucus
Salivary Amylase
Lysozyme
IgA antibodies

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11
Q

Function of saliva

A

Mucus: moistens and binds food together
Salivary Amylase: begins starch digestion in mouth
Lysozyme and IgA: inhibit bacterial growth

Saliva dissolves food chemicals so we can taste

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12
Q

Deciduous Teeth

A

Baby teeth
Starts around 6 months; full set (20) by 2 years
Lower central incisors appear first

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13
Q

Permanent teeth

A

Second set of teeth
Except wisdom teeth, all in by end of adolescence
Wisdom teeth between 17-25

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14
Q

Basic tooth anatomy

A

Crown
Neck
Root

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15
Q

Lacteal

A

Villi containing a rich capillary bed and a modified lymphatic capillary

Digested foodstuffs are absorbed through mucosa AND lacteal

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16
Q

Once foodstuffs absorbed in villi/lacteal…

A

Foodstuffs is transported in blood to the liver via hepatic portal vein

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17
Q

Process: Swallowing

A
  • Complex process involving the coordinated activity of several structures
  • Tongue, soft palate, pharynx, and esophagus
  • Two phases: Buccal and Pharyngeal-esophageal
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18
Q

Process: Vomiting

A

Reverse peristalsis occurring in the stomach, and contraction of the abdominal muscles and diaphragm

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19
Q

Process: Defecation

A
  • Defecation reflex triggered when rectum is full

- Sigmoid colon and rectum contract, while sphincter relaxes.

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20
Q

Bolus

A

Food mass formed in mouth by mastication and saliva

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21
Q

How food is mixed in stomach

A
  • Peristalsis begins in upper half of stomach, and contractions increase in force as food approaches
  • Small amounts of liquids and small particles are squeezed through pyloric valve
  • The rest is propelled backwards and broken down more and more
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22
Q

How foodstuffs moves through small intestine

A
  • Mainly peristalsis

- Waves of contraction, moving along the length of intestine, followed by wave of relaxation

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23
Q

Haustral contractions

A
  • Slow, segmenting movements lasting about one minute, occurring every 30 minutes or so
  • As Haustrum fills, it triggers contraction, moving it to next Haustrum
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24
Q

Mass Movements

A

Long, slow-moving, powerful contractile waves that move over large areas of the colon 3 or 4 times daily, pushing it towards rectum

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25
Q

Defecation reflex

A

Sigmoid colon and rectum contract, while sphincter relaxes

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26
Q

Gastrin

A
  • Stimulates release of gastric juice

- Stimulates stomach emptying

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27
Q

Secretin

A
  • Increases output of pancreatic juice rich in bicarbonate ions
  • Increases bile output by liver
  • Inhibits gastric mobility and gastric gland secretion
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28
Q

Cholecystokinin (CCK)

A
  • Increases output of enzyme-rich pancreatic juice
  • Stimulates gall bladder to expel stored bile
  • Relaxes sphincter of duodenal papilla to allow bile and pancreatic juice to enter duodenum
29
Q

Brush Boarder Enzymes

A
  • Breakdown double sugars into simple sugars

- Complete protein digestion

30
Q

Pancreatic Juice

A
  • Pancreatic amylase (starch digestion)
  • Typsin, chymotrypsin, and carboxypeptidase (protein digestion)
  • Lipase (fat digestion)
  • Nuclease (nucleic acid digestion)
31
Q

Pepsinogen/Pepsin

A

Protein digestion

32
Q

Renin

A

Milk protein (mother’s milk) converted to a substance that looks like sour milk

33
Q

End product(s) of proteins digestion

A

Amino acids (some dipeptides and tripeptides)

34
Q

End product(s) of fat digestion

A
  • Monoglycerides and fatty acids

- Glycerol and fatty acids

35
Q

End product(s) of carb digestion

A
  • Galactose (from lactose only)
  • Glucose (from both lactose and sucrose)
  • Fructose (from sucrose only)
36
Q

Function: bile

A

Emulsify fats by physically breaking down into smaller pieces, providing more surface area for fat-digesting enzymes to work on

37
Q

Nutrient

A

A substance in food that is used by the body to promote normal growth, maintenance, and repair

38
Q

Kilocalorie

A

Measurement of energy value of foods

39
Q

Six nutrient categories (4 major, two minor)

A

Water
Carbs
Lipids
Proteins

Vitamins
Minerals

40
Q

Enzyme

A

A protein that helps speed up a chemical reaction

41
Q

Metabolism

A

Broad term referring to all chemical reactions that are necessary to maintain life

42
Q

Anabolism

A

An aspect of metabolism in which larger molecules or structures are build from smaller ones

43
Q

Catabolism

A

An aspect of metabolism in which substances are broken down to simpler substances

44
Q

Glycogenesis

A
  • “glycogen formation”
  • Glucose molecules are converted to glycogen
  • Glycogen molecules are stored in liver
45
Q

Glycogenolysis

A
  • “glucose splitting”

- Glucose is released from liver after conversion from glycogen

46
Q

Gluconeogenesis

A
  • “Formation of new sugar”

- Glucose is produced from fats and proteins

47
Q

Carbs use in cell matabolism

A
  • ATP production
  • Excess carbs stored as glycogen or fat
    (Glycogen and fat broken down for ATP; broken down to glucose and released to blood)
48
Q

Fats use in cell metabolism

A
  • Insulation to cushion and protect body organs
  • ATP production
  • Build myelin sheaths and cell membranes
49
Q

Proteins use in cell metabolism

A
  • ATP formation (if not enough of other stuff)
  • Functional proteins (enzymes, antibodies, hemoglobin, etc)
  • Structural proteins (connective tissue fibers, muscle proteins, etc)
50
Q

Basal Metabolic Rate (BMR)

A
  • The amount of heat produced by the body per unit of time when it is under basal - resting - conditions
  • Average adult BMR is 60-72 kcal/hour
51
Q

Total Metabolic Rate (TMR)

A

The total amount of kilocalories the body must consume to fuel ALL ongoing activities

52
Q

What increases BMR (5)?

A
  • Being thin/small
  • Being male
  • High thyroxine production
  • Being young/maturing quickly
  • Strong emotions (anger/fear)
53
Q

What decreases BMR (4)?

A
  • Being large/heavy
  • Being female
  • Low thyroxine production
  • Aging/being elderly
54
Q

Heat-gain mechanisms

A
  • Vasoconstriction of blood

- Shivering

55
Q

Heat-loss mechanisms

A
  • Radiation/evaporation
  • Sweat
  • Fever (controlled hyperthermia)
56
Q

Congenital disorders

A
  • Cleft palate/cleft lip defect

- Tracheoesophageal fistula

57
Q

Inborn errors

A
  • Cystic fibrosis (CF)

- Phenylketonuria (PKU)

58
Q

When does the alimentary canal fully develop?

A

By fifth week of development

59
Q

Digestive glands bud from…

A

Mucosa of the alimentary tube

60
Q

What feeds fetus?

A

Placenta

61
Q

If peristalsis is inefficient in newborns, then _________ is common

A

Vomiting

62
Q

Rooting reflex

A

Helps newborn find nipple

63
Q

Sucking reflex

A

Helps infant hold onto the nipple and swallow

64
Q

Teething begins…

A

Around 6 months

65
Q

Gastroenteritis

A

Inflammation of the gastrointestinal tract

66
Q

Appendicitis

A

Inflammation of the appendix

67
Q

Middle-age digestive problems

A
  • Ulcers

- Gallbladder problems

68
Q

Activity of the digestive tract in old age

A
  • Fewer digestive juices
  • Peristalsis slows
  • Diverticulosis and cancer are more common

BIO 122 (6 decks)

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