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HLST128: Physiology II > Chapter 16: The Digestive System > Flashcards

Chapter 16: The Digestive System Flashcards

1
Q

What is the purpose of the digestive system

A
  • transfer nutrients, electrolytes. ect. from food to the internal environment (ECF)
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2
Q

ingested food yields ATP that can be used by body cells for (4)

A
  • transportation
  • contraction
  • synthesis
  • secretion
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3
Q

what percentage of ingested food is available for the bodys use

A

95%

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4
Q

what are the 4 processes used in digestion

A
  • motility
  • secretion
  • digestion
  • absorption
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5
Q

what are the 2 types of motility

A
  • propulsive motility
  • mixing movements
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6
Q

what are the three types of digestion

A
  • CHO
  • proteins
  • lipids/fats
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7
Q

propulsive motility

A
  • muscular contrations propel the food contents forward in the digestive tract
  • allows appropriate velocity
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8
Q

mixing movements functions

A
  • mixes the food with the digestive juices
  • exposes all portions of the food to the absorbing surface of the digestive tract
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9
Q

secretion control

A

under neural or hormonal control

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10
Q

secretion

A

digestive juices from the exocrine glands into the digestive lumen

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11
Q

CHO is broken down into

A

monosaccarides

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12
Q

proteins are broken down into

A

amino acids

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13
Q

lipis/fats are broken down into

A

fatty acids

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14
Q

carbohydrates (CHO)

A
  • form of polysaccaride that consists of chains of interconnected glucose molecules
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15
Q

types of CHO

A
  • starch
  • cellulose
  • glycogen
  • dietary CHO (Sucrose, lactose, ect)
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16
Q

starch

A

plants

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17
Q

cellulose

A

plant cell wall

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18
Q

glycogen

A

body muscles (meat)

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19
Q

what are the 3 disaccarides

A
  • maltose
  • sucrose
  • lactose
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20
Q

what breaks down maltose

A

maltase

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21
Q

what breaks down sucrose

A

sucrase

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22
Q

what breaks down lactose

A

lactase

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23
Q

maltose breaks down maltase into

A

glucose

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24
Q

sucrase breaks down sucrose into

A

glucose and fructose

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25
Q

lactase breaks down lactose into

A

glucose and galactose

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26
Q

absorption

A
  • takes place in the small intestine
  • transfers nutrients from the digestive tract luman to the body / lymph fluid
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27
Q

where does absorption occur

A

small intestine

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28
Q

what are the accessory digestive organs

A
  • salivary glands
  • exocrine pancreas
  • bilary system
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29
Q

what are the digestive organs

A
  • mouth
  • pharynx
  • esophagus
  • stomach
  • small intestine (duodenum, jejunum, ileum)
  • large intestine (cecum, appendix, colon, rectum)
  • anus
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30
Q

moth and salivary glands motility

A

chewing

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31
Q

pharynx and esophagus motility

A

swallowing

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32
Q

stomach motility

A
  • receptive relaxation; peristalsis
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33
Q

small intestine motility

A

segmentation; migrating motility complex

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34
Q

large intestine motility

A

haustral contraction; mass movements

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35
Q

what are the 4 tissues layers of the digestive tract

A
  • mucosa (innermost layer)
  • submucosa
  • muscularis externa
  • serosa (outer layer)
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36
Q

mucous membrane

A
  • protective surface
  • modified secretion and absorption
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37
Q

mucous membrane contains

A
  • exocrine gland cells
  • endocrine gland cells
  • epithelial cells
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38
Q

function of mucosa exocrine cells

A

digestive enzymes

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39
Q

mucosa endocrine glands function

A
  • blood born gastrointestinal hormones (gastrointestinal peptide, GIP, secretion, gastrin)
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40
Q

mucosa epithelial cells function

A

absorbing digestive nutrients

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41
Q

what are the 2 divisions of the mucosa

A
  • Lamina propria
  • muscularis mucosa
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42
Q

lamina propria

A
  • house gut associated lymphoid tissue (GALT)
  • important in defence againt disease causing intestinal bacteria
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43
Q

Muscularis mucosa

A
  • a thin layer of smooth muscle
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44
Q

submucosa

A
  • provides the distensibility and elasticity to the GI tract
  • contain blood and lymph vessels
  • contains submucosal plexus
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45
Q

Muscularis externa

A
  • forms smooth muscle coat of the GI tract
  • contains the myenteric plexus
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46
Q

what are the 2 layers of the muscularis externa

A
  • circular layer (innermost layer)
  • longitudinal layer (outermost layer)
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47
Q

circular layer

A
  • decreases the diameter of the lumen
  • innermost layer
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48
Q

Longitudinal layer

A
  • contraction shortens the GI
  • outermost layer
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49
Q

myenteric plexus

A
  • located in the muscularis externa
  • lies between the two muscle layers
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50
Q

mesentery

A
  • part of the serosa
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50
Q

Serosa

A

secretes fluid that lubricates and prevents friction between digestive organs and the surrounding viscera

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51
Q

mesentery 3 functions

A
  • the attachment provides relative fixation
  • secure the digestive organs in proper place
  • allow the freedom for mixing and propulsive movements
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52
Q

lips

A
  • help procure, guide, and contain food in the mouth
  • important in speech
  • provide tactile sensation
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53
Q

palate

A
  • forms roof of the oral cavity
  • contains uvula (seals off nasal passages during swallowing)
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54
Q

tongue

A
  • composed of skeletal muscle
  • aid in chewing and swallowing
  • important role in speech
  • houses taste buds
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55
Q

pharynx

A
  • a common passageway for the digestive and respitory
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56
Q

tomsils

A
  • within the walls of the pharynx
  • lymphoid tissue
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57
Q

teeth

A
  • responsible for mastication
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58
Q

mastication

A

chewing

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59
Q

3 functions of chewing

A
  • grind and break food into smaller pieces to make swallowing easier and increase surface area for the salvairy enzyme to act
  • mix food with saliva
  • simulate taste buds
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60
Q

saliva is produced by

A

the salivary glands

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61
Q

compositionof saliva

A

99.5% H2O
0.5% electrolytes and protein (amalyze, mucus, lysozymes)

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62
Q

8 functions of saliva

A
  • contains salivary amylase (carbohydrate digesting enzyme)
  • facilitates swallowing by moistening food
  • mucus provide lubrication
  • antibacterial actions (lysozyme destroys bacteria)
  • solvent for molecule that stimulates taste buds
  • aids speech by movement of the tongue and lips
  • helps keep the mouth clean
  • rich in bicarbonate buffers
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63
Q

what transport is responsible for glucose and galactose reabsorption

A
  • secondary active transport mechanisms
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64
Q

what transport mechanism is responsible for fructose reabsorption

A

facilitated diffusion

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65
Q

simple salivary reflex is activated by

A
  • presence of food in the mouth
  • pressure receptors and chemoreceptors in the mouth
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66
Q

conditioned salivary reflex is activated by

A
  • prior experience of food
  • cerebral cortex: thinking/smelling/seeing food
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67
Q

neural regulation of saliva is controlled by

A
  • salivary centre in the medulla
  • automatic nerves
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68
Q

effect of parasympathetic and sympathetic nervous system on salivary secretion

A

work SYNERGISTICALLY to increase salivary secretion

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69
Q

parasympathetic NS effect on salivary secretion

A
  • stimulates a prompt and abundant saliva is rich in enzymes
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70
Q

Sympathetic NS effect of salivary secretion

A
  • elicits smaller saliva volume; feeling mouth drier than usual 9during stress such as speech)
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71
Q

salivary secretion is einterly under ______ control

A

neural control

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72
Q

Swallowing is associated with

A

pharynx and esophargus

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73
Q

stages of swallowing

A
  • oropharyngeal stage (voluntary)
  • Esopharengeal stage (involuntary)
74
Q

what are the two spinchters in the esophagus

A
  • pharyngoesphageal
  • gastroesophagea;
75
Q

pharyngoesophageal sphincter

A
  • prevent large volumes of air from entering into the esophagus and stomach during breathing
76
Q

gastroensphageal sphincter

A
  • prevents reflux of gastric contents
77
Q

what pushes food through the esophagus

A

peristaltic waves

78
Q

what protects the esophagus

A

mucus / secretions

79
Q

stomach

A

j shaped sac-like chamber lying between the esophagus and the small intestine

80
Q

what are the three sections of the stomach

A
  • fundas
  • budy
  • antrum
81
Q

what are the three functions of the stomach

A
  • food storage
  • secretions of HCl and enzymes for protein digestion
  • pulverizes semi-solid food into chyme
82
Q

Pyloris sphincter

A
  • severs as a barrier between the stomach and the upper part of the small intestine
83
Q

what are the four aspects of the stomachs gastric motility

A
  • gastric filling
  • gastric storage
  • gastric mixing
  • gastric emptying
84
Q

gastric filling

A
  • involves receptive relaxation
  • enhances the stomachs ability to accommodate the extra volume of food
  • triggered by the act of eating
  • mediated by the vagus nerve
85
Q

gastric storage

A

the body of the stomach

86
Q

gastric mixing

A

the antrum of the stomach

87
Q

gastric emptying

A
  • controlled by factors in the duodenum
88
Q

what are the factors in the stomach that regulate gastric emptying

A
  • the amount of chyme in the stomach (influences the strenght of contractions)
89
Q

what are the 4 factors in the duodenum that regulate gastric emptying

A
  • fat(presents of fat in the duodenum prevents gastric emptying)
  • acid (unneutralized acid inhibits gastric emptying)
  • hypertonicity
  • distension
90
Q

fat digestion and reabsorption only takes place in the

A

small intestine

91
Q

what are the 2 factors that trigger gastric motility

A
  • neural response
  • hormonal response
92
Q

neural response

A
  • mediated through the intrinsic nerve plexuses and automatic nerve reflexes
  • collectively called enterogastric reflex
93
Q

hormonal response

A
  • involves relase of hormones from the duodenal mucosa, collectively known as enterogastrones
94
Q

what are the enterogastrones

A
  • secretin
  • cholecytokinin (CCK)
95
Q

vomiting is controlled by

A

the vomiting center in the medulla

96
Q

vomiting is caused by

A
  • deep inspiration
  • closure of the glottis
97
Q

vomiting is follwoed by

A
  • salivation
  • sweating
  • rapid heart rate
  • snesation of nausea
98
Q

what are 7 causes of vomiting

A
  • tactile stimulation of the throat
  • irritation or distention of the stomach and duodenum
  • elevated intracranial pressure caused by cerebral haemorrhage
  • rotation or acceleration of head producing dizziness
  • chemical agents (drugs)
  • chemotherapy agents
  • emotional factos
99
Q

3 effects of vomiting

A
  • loss of fluids and acid (results in metabolic alkalosis)
  • reduction in plasma volume
  • dehydration and circulatory problems
100
Q

2 advantages of vomiting

A
  • removal of noxious material
  • removal of accidental ingestion of emetics and posion from the body
101
Q

emetics

A

vomiting agents

102
Q

what are the 2 distinct areas of gastric mucosa (gastric secretions)

A
  • oxyntic mucosa
  • pyloric gland area (PGA)
103
Q

oxyntic mucosa location

A
  • lines body and fundus
104
Q

pyloric gland area location

A

lines the antrum

105
Q

what are the three types of gastric exocrine seretory cells

A
  • mucosal cells
  • chief cells
  • parietal (oxyntic) cells
106
Q

mucosal cells

A
  • line the gastric pits and the entrance of glands
  • secrete thin, watery mucus
107
Q

cheif cells

A
  • secrete enzyme precursor pepsinogen
108
Q

parietal cells

A
  • secrete HCl and intrinsic factor
109
Q

what are the functions of alkaline mucous

A
  • protects mucosa against mechanical, pepsin, and acid injury
110
Q

what is the function of pepsinogen

A
  • when activated, begins protein digestion
111
Q

what is the function of HCl

A
  • activates pepsinogen, breaks down connective tissue, denatures proteins, kills microorganisms
112
Q

what is the function of intrinsic factor

A
  • facilitates absorption of vitamin B12
113
Q

what are the 3 endocrine / paracrine cells

A
  • Enterochromaffin - like cells (ECL)
  • G cells
  • D cells
114
Q

what does the ECL cells secrete and function

A
  • histamine
  • stimulate parietal cells
115
Q

what does G cells secrete and function

A
  • gastrin
  • stimulates parietal, cheif and ECL cells
116
Q

what does the D cells secrete and function

A
  • somatostain
  • INHIBITS parietal, G and ECL cells
117
Q

hormonal control of gastric activities is controlled by

A

the presence of acid in the duodenal luman

118
Q

Negative feedback of gastric activities process

A
  1. acid in the duodenal lumen
  2. increases Secretin release from the duodenal mucosa
  3. stimulates pancreatic duct cells
  4. increases secretion of aq NaHCO3 (bicarbonate) into the duodenal lumen
  5. nutralizes
119
Q

the presences of acid in the duodenum stimulates the relase of

A

secretin in the blood

120
Q

secretin functions

A
  • inhibits emptying to prevent acid from entering the duodenum
  • inhibits gastric secretions to reduce the normal acid production s
  • stimualtes the pancreatic duct cells to produce bicarbonate to neutralize the acid
121
Q

secretin and CCK are ______

A

trophic hormones to pancreas

122
Q

presence of protein rich food in the stomach causes

A

gastrin release

123
Q

functions of gastrin

A
  • increases HCl (parietal cells) and pepsinogen (cheif cells) secretion –> promotes protein digestion
  • enhances gastric mitility, stimulates ideal motility
    -relaxes the ileocecal sphincter and induces mass movements of the colon
124
Q

gastrin has trophic effects on the

A

stomach and small intestine
- to keep digestive tract viable

125
Q

what are the major proteolytic enzymes on protein digestion

A
  • trysinogen
  • chymotrysinogen
  • procarboxypeptidase
126
Q

Dietary and endogenous proteins are hydrolyzed to their constitutes amino acids and a few small peptide fragments by

A

gastric pepsin and pancreatic proteolytic enzymes

127
Q

amino acids enter the blood through

A

Na and energy dependent secondary active transport

128
Q

pancreas is a ______ gland

A

mixed

129
Q

pancreas endocrine functions

A

Islets of langerhans
- secrete insulin and glucagon

130
Q

pancreas exocrine functions

A

secrete pancreatic jucies

131
Q

pancreatic juice consits of

A
  • pancreatic enzymes (secreted by acinar cells
  • NaHCO3 (alkaline solution)–> secreted by duct cells
132
Q

exocrine secretion of the pancreas is regulated by

A
  • secretin
  • CCK
133
Q

proteolytic enzymes fucntion

A

digest protein

134
Q

trysinogen

A

converted to active form trypsin

135
Q

Chymotrysinogen

A

converted to active form chymotrysin

136
Q

procarboxypeptidase

A
  • converted to active form carboxypepidase
137
Q

pancreatic amalyse

A
  • converts polysaccarides into disaccarides
138
Q

pancreatic lipase

A
  • a fat digesting enzyme secreted throughout the entire digestive system
139
Q

after participating in fat digestion, bile salts are reabsorbed back into the blood via

A

active transport mechanism

140
Q

recycling of bile salts between the liver and the small intestine is refered to as

A

enterohepatic circulation

141
Q

bile is secreted by

A

the liver

142
Q

bile is stored and concentrated in the

A

gallbladder

143
Q

bile consits of

A
  • bile slats
  • cholesterol
  • lecithin
  • bilirubin
144
Q

bile salts are responsible for

A

emulfification

145
Q

bile salts

A
  • derivatives of cholestrol
  • convert large fat globules into liquid emulsion
146
Q

what percentage of bile salts are recycles

A

95%

147
Q

what breads down triglycerides into monoglycerides and fatty acids

A

pancreatic lipase

148
Q

monoglycerides and fatty acids are enclosed in a shell called

A

micelle

149
Q

process of emulsification

A

bile salts –> large fat droplets –> small fat droplets –> enclosed in micelle

150
Q

bile salts and lecithin contain both

A

a water soluble protion and a lipid soluable portion

151
Q

the hydrophobic core of the micelle is made up of

A
  • cholesterol
  • bile salts (lipid soluble portion)
  • lecithin (lipid soluble portion)
152
Q

the hydrophilic shell of the micelle is made up of

A
  • bile salt (water soluble portion)
  • lecithin (water soluble portion)
153
Q

what type of action do bile salt preform

A

detergent

154
Q

water insoluable products are carried within the interior of the

A

micelle

155
Q

micelles are extruded through the basal membrane by

A

exocytosis

156
Q

iron absorbed into the blood is bound to

A

transferrin

157
Q

ferritin

A

the pool of iron not absorbed by the blood
- converted to fecal matter

158
Q

negative feedback of pancreatic lipase under control of CCK

A

fat and protein products in the duodenal lumen –> increases CCK release from the duodenal mucosa –> pancreatic acinar cell –> increases the secretion of pancreatic digestive enzymes the the duodenal luman –> digest fat and proteins

159
Q

CCK is released in response to

A

the presences of fat and other nutrients

160
Q

CCK functions

A
  • inhibits gastric motility and secretion (allows more time for nutrients to be absorbed)
  • stimulates pancreatic enzyme secretion of acinar cells
  • causes the contration of the gall bladder and relaxation of the sphincter of oddi
  • involved in long term adaptive changes
  • stimulate food intake (satiety)
161
Q

hepatitis

A

an inflammatory disease of the liver caused by a viral infection or exposure of a toxic substance
- can result in acute massive liver damage

162
Q

Cirrhosis

A
  • prolonged hepatic infection.
  • associated with chronic alcholism
  • damaged hepatocytes are permanently replaced by connective tissue
  • causes gradual reduction in acute liver tissue, leading to chronic liver failure
163
Q

where does most digestion and absorption take place

A

the small intestine

164
Q

what percentage of absorption takes place in the small intestine

A

99%

165
Q

what are the three segements of the small intestine

A
  • duodenum
  • jejunum
  • ileum
166
Q

segmentation

A
  • the primary method of motility in the small intesitne consists or ring-like contractions
  • action mixes chyme throughout the small intestine lumen
167
Q

Segementation is intitated by

A

the pacemaker cells in the small intestine
- produce basic electrical rhythm (BER)

168
Q

functions of segmentation

A
  • mixes chyme with digestive juices screted into the small intestine lumen
  • exposes all chyme to absorbative surfaces of the small intestine
169
Q

where does absorption take place

A

the duodenum and jejunum

170
Q

vili

A

microscopic figure like projections that increase the surface area of the small intestine

171
Q

microvili

A

arise from the luminal surface of epithelial cells and increase surface area in the small intestine

172
Q

functions of the colon

A
  • extracts water and slat from contents
  • temporary storage of feces
173
Q

taeniae coli

A
  • longitudinal bands of muscle
174
Q

haustra

A
  • pouches or sacs
  • actively change location as a result of contration of cicular smooth muscle
175
Q

haustual contractions

A
  • main motility
  • initiated by the autonomous rhythmicity of colonic smooth msucles cells
176
Q

mass movements

A
  • massive contractions
  • moves colonic contents into the distal part of the large intestine
177
Q

Gastrocoloic reflex

A
  • mediated from the stomach to the colon by gastrin and by autonomic nerves
  • most evident after the first meal of the day
  • often followed by the urge to deficate
178
Q

Defication reflex

A
  • caused by the distention of the rectums stretch receptors
  • internal and external sphincter relax
  • voluntary
179
Q

Constipation

A
  • delay in deification; may result in constipation
180
Q

constipation causes

A
  • retention of colonic contents is longer than normal
  • more than usual amount if water is reabsorbed from the feces; stool may be hard and dry
  • delay is deification frequencies beyond normal
181
Q

constipation symptoms

A

abdominal discomfort, dull headache, loss of appetites, followed by nausea, and mental depression
- disappear after defication

182
Q

appendicitis

A

deposition of the hardened fecal material in the appendix causes inflammation
- appendix becomes swollen and filled with pus; may die as a result of local circulary interference

HLST128: Physiology II (14 decks)

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