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Bio 142 > Chapter 24 - Digestive System > Flashcards

Chapter 24 - Digestive System Flashcards

1
Q

What are the major organs of the Digestive System?

A

Oral Cavity, Pharynx, Esophagus, Stomach, Small Intestine, Large Intestine, Teeth, Tongue, Salivary Glands, Liver, Gallbladder, Pancreas

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2
Q

Define Oral Cavity (Mouth)

A

Ingestion, mechanical digestion with accessory organs (teeth and tongue), moistening, mixing with salivary glands

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3
Q

Define Pharynx

A

Muscular propulsion of materials into the esophagus

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4
Q

Define Stomach

A

Chemical digestion of materials by acid and enzymes; mechanical digestion through muscular contractions

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5
Q

Define Small Intestine

A

Enzymatic digestion and absorption of water, organic substrates, vitamins, and ions

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6
Q

Define Large Intestine

A

Dehydration and compaction of indigestible materials in preparation for elimination

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7
Q

Define Teeth

A

Mechanical digestion by chewing (mastication)

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8
Q

Define Tongue

A

Assists mechanical digestion with teeth, sensory analysis

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9
Q

Define Salivary Glands

A

Secretion of lubricating fluid containing enzymes that break down carbohydrates

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10
Q

Define Liver

A

Secretion of bile (important for lipid digestion), storage of nutrients, many other vital functions

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11
Q

Define Gallbladder

A

Storage and concentration of bile

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12
Q

Define Pancreas

A

Exocrine cells secrete buffers and digestive enzymes; endocrine cells secrete hormones

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13
Q

Define Peritonitis

A

An inflammation of the peritoneum, the serous membrane of the abdominopelvic cavity. It is a painful condition that interferes with the normal functions of the affected organs.

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14
Q

What are the four types of teeth?

A
  • Incisors
  • Canines
  • Premolars
  • Molars
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15
Q

Name the parts of the tooth from deepest to the surface

A

Root, Neck, and Crown

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16
Q

Name the parts of the salivary glands

A

Parotid duct, openings of the sublingual ducts, frenulum of tongue, opening of the left submandibular duct, submandibular

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17
Q

What are the major salivary glands?

A
  • Parotid gland
  • Sublingual gland
  • Submandibular gland
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18
Q

Define mumps

A

The mumps virus most often targets the major salivary glands, especially the parotid glands, but other organs can be infected. In males, mumps can infect testes and cause sterility. Infection of the pancreas by the mumps virus can produce temporary or permanent diabetes.

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19
Q

List the anatomy of the esophagus from thick to thin

A

Muscularis mucosae, lamina propria, stratified squamous epithelium

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20
Q

List the phases of deglutition

A
  1. Buccal Phase
  2. Pharyngeal Phase
  3. Esophageal Phase
  4. Bolus Enters Stomach
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21
Q

Define the first phase of deglutition

A

(Buccal Phase)
- Hard Palate
- Soft Palate
- Bolus
- Oropharynx
- Epiglottis
- Trachea

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22
Q

Define the second phase of deglutition

A

(Pharyngeal Phase)
- Uvula
- Bolus
- Epiglottis
- Larynx

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23
Q

Define the third phase of degluition

A

(Esophageal Phase)
- Peristalsis
- Trachea
- Esophagus

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24
Q

Define the fourth phase of deglutition

A

(Bolus Enters Stomach)
- Thoracic Cavity
- Lower Esophageal Sphincter
- Stomach

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25
Q

What are Gastritis and Peptic Ulcers?

A

A superficial inflammation of the gastric mucosa. Can develop after a person swallowed drugs, including alcohol and aspirin

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26
Q

What is the first step in the Secretion of Hydrochloric Acid Ions?

A

Hydrogen ions (H+) are generated inside the parietal cell as the enzyme carbonic anhydrase converts CO2 and H2O to carbonic acid (H2CO2), which then dissociates

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27
Q

What is the second step in the Secretion of Hydrochloric Acid Ions?

A

An anion countertransport mechanism ejects the bicarbonate ions into the interstitial fluid and imports chloride ions into the cells

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28
Q

What is the third step in the Secretion of Hydrochloric Acid Ions?

A

The chloride ions then diffuse across the cell and exit through open chloride channels into the lumen of the gastric glands

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29
Q

What is the fourth step in the Secretion of Hydrochloric Acid Ions?

A

The hydrogen ions are actively transported into the lumen of the gastric glands

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30
Q

What is Pancreatitis?

A

An inflammation of the pancreas. Extremely painful. The factors that may produce it include a blockage of the excretory ducts, bacterial or viral infections, ischemia, and drug reactions

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31
Q

What is a ketone body?

A

Keto acids produced during the catabolism of lipids and ketogenic amino acids; specifically, acetone, acetoacetata, and beta-hydroxybutyate

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32
Q

What is ketoacidosis?

A

A condition characterized by a decrease in blood pH due to the presence of large numbers of ketone bodies

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33
Q

What is the difference in an essential amino acid and a nonessential amino acid?

A

Amino acids come from the diet. Nonessential amino acids can be made by the body on demand.

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34
Q

What are the basic food groups?

A
  • Grains
  • Vegetables
  • Fruits
  • Dairy
  • Protein
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35
Q

What do grains provide?

A

Carbohydrates: vitamins E, thiamine, niacin, folate; calcium; phosphorus, iron, sodium, dietary fiber

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36
Q

What do vegetables provide?

A

Carbohydrates; vitamins A, C, E, folate; dietary fiber; potassium

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37
Q

What do fruits provide?

A

Carbohydrates; vitamins A, C, E, folate; dietary fiber; potassium

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38
Q

What does dairy provide?

A

Complete proteins; fats; carbohydrates; calcium; potassium; magnesium; sodium; phosphorus; vitamins A, B12, pantothenic acid, thiamine, riboflavin

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39
Q

What does protein provide?

A

Complete proteins; fats; calcium; potassium; phosphorus; iron; zinc; vitamins E, thiamine, B6

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40
Q

What health effects do grains have?

A

Whole grains prevent rapid rise in blood glucose levels, and consequent rapid rise in insulin levels

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41
Q

What health effects do vegetables have?

A

Reduce risk of cardiovascular disease; protect against colon cancer (folate) and prostate cancer (lycopene in tomatoes)

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42
Q

What health effects do fruits have?

A

Reduce risk cardiovascular disease; protect against colon cancer (folate)

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43
Q

What health effects does dairy have?

A

Whole milk: high in calories, may cause weight gain; saturated fats correlated with heart disease

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44
Q

What health effects does protein have?

A

Fish and poultry lower risk of heart disease and colon cancers (compared to red meat). Consumption of up to one egg per day does not appear to increase incidence of heart disease

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45
Q

What are the bulk minerals?

A
  • Sodium
  • Potassium
  • Chloride
  • Calcium
  • Phosphorus
  • Magnesium
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46
Q

What are the trace minerals?

A
  • Iron
  • Zinc
  • Copper
  • Manganese
  • Cobalt
  • Selenium
  • Chromium
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47
Q

What is the significance of sodium?

A

Major cation in body fluids; essential for normal membrane function

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48
Q

What is the significance of potassium?

A

Major cation in cytoplasm; essential for normal membrane

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49
Q

What is the significance of chloride?

A

Major anion in body fluids; functions in forming HCI

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50
Q

What is the significance of calcium?

A

Essential for normal muscle and neuron function and normal bone structure

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51
Q

What is the significance of phosphorus?

A

In high-energy compounds, nucleic acids, and bone matrix (as phosphate)

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52
Q

What is the significance of magnesium?

A

Cofactor of enzymes, required for normal membrane functions

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53
Q

What is the significance of iron?

A

Component of hemoglobin, myoglobin, and cytochromes

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54
Q

What is the significance of zinc?

A

Cofactor enzyme systems, notably carbonic anhydrase

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55
Q

What is the significance of copper?

A

Required as cofactor for hemoglobin synthesis

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56
Q

What is the significance of manganese?

A

Cofactor for some enzymes

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57
Q

What is the significance of cobalt?

A

Cofactor for transaminations, mineral in vitamin B12 (cobalamin)

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58
Q

What is the significance of chromium?

A

Cofactor for glucose metabolism

59
Q

What are the fat soluble vitamins?

A
  • A
  • D
  • E
  • K
60
Q

What are the water soluble vitamins?

A
  • B1
  • B2
  • B3
  • B5
  • B6
  • B9
  • B12
  • B7
  • C
61
Q

What is vitamin B1?

A

Thiamine

62
Q

What is vitamin B2?

A

Riboflavin

63
Q

What is vitamin B3?

A

Niacin

64
Q

What is vitamin B5?

A

Pantothenic Acid

65
Q

What is vitamin B6?

A

Pyridoxine

66
Q

What is vitamin B9?

A

Folic Acid

67
Q

What is vitamin B12?

A

Cobalamin

68
Q

What is vitamin B7?

A

Biotin

69
Q

What is vitamin C?

A

Ascorbic acid

70
Q

What is the significance of vitamin A?

A

Maintains epithelia; required for synthesis of visual pigments; supports immune system; promotes growth, and bone remodeling

71
Q

What is the significance of vitamin D?

A

Required for normal for normal bone growth, intestinal, calcium and phosphorus absorption, and retention of these ions at the kidneys

72
Q

What is the significance of vitamin E?

A

Prevents breakdown of vitamin A and fatty acids

73
Q

What is the significance of vitamin K?

A

Essential for liver synthesis of prothrombin and other clotting factors

74
Q

What is the significance of vitamin B1 (thiamine)?

A

Coenzyme in many pathways

75
Q

What is the significance of vitamin B2 (riboflavin)?

A

Part of FAD, involved in multiple pathways, including glycolysis and citric acid cycle

76
Q

What is the significance of vitamin B3 (niacin)?

A

Part of NAD, involved in multiple pathways

77
Q

What is the significance of vitamin B5 (pantothenic acid)?

A

Coenzyme A, in multiple pathways

78
Q

What is the significance of vitamin B6 (pyridoxine)?

A

Coenzyme in amino acid and lipid metabolism

79
Q

What is the significance of vitamin B9 (folic acid)?

A

Coenzyme in amino acid and nucleic and metabolism

80
Q

What is the significance of vitamin B12 (cobalamin)?

A

Coenzyme in nucleic acid metabolism

81
Q

What is the significance of vitamin B7 (biotin)?

A

Coenzyme in many pathways

82
Q

What is the significance of vitamin C (ascorbic acid)?

A

Coenzyme in many pathways

83
Q

What is the source of vitamin A?

A

Leafy green and yellow vegetables

84
Q

What is the source of vitamin D?

A

Synthesized in skin exposed to sunlight

85
Q

What is the source of vitamin E?

A

Meat, milk, vegetables

86
Q

What is the source of vitamin K?

A

Vegetables; production by intestinal bacteria

87
Q

What is the source of vitamin B1?

A

Milk, meat, bread

88
Q

What is the source of vitamin B2?

A

Milk, meat, eggs, and cheese

89
Q

What is the source of vitamin B3?

A

Meat, bread, potatoes

90
Q

What is the source of vitamin B5?

A

Milk, meat

91
Q

What is the source of vitamin B6?

A

Meat, whole grains, vegetables, orange juice, cheese, and milk

92
Q

What is the source of vitamin B9?

A

Leafy vegetables, some fruits, liver, cereal, and bread

93
Q

What is the source of vitamin B12?

A

Milk, meat

94
Q

What is the source of vitamin B7?

A

Eggs, meat, vegetables

95
Q

What is the source of vitamin C?

A

Citrus fruits

96
Q

What are the effects of deficiency or excess - vitamin A?

A

Deficiency - retarded growth, night blindness, deterioration of epithelial membranes

Excess - Liver damage, skin paling, CNS effects (nausea, anorexia)

97
Q

What are the effects of deficiency or excess - vitamin D

A

Deficiency - rickets, skeletal deterioration

Excess - calcium deposits in many tissues, disrupting functions

98
Q

What are the effects of deficiency or excess - vitamin E

A

Deficiency - anemia, other problem suspected

Excess - Nausea, stomach cramps, blurred vision, fatigue

99
Q

What are the effects of deficiency or excess - vitamin K

A

Deficiency - bleeding disorders

Excess - Liver dysfunction, jaundice

100
Q

What are the effects of deficiency or excess - vitamin B1

A

Deficiency - Muscle weakness, CNS and cardiovascular problems, including heart disease called beriberi

Excess - Hypotension

101
Q

What are the effects of deficiency or excess - vitamin B2

A

Deficiency - Epithelial and mucosal deterioration

Excess - Itching, tingling

102
Q

What are the effects of deficiency or excess - vitamin B3

A

Deficiency - CNS, GI, epithelial, and mucosal deterioration; called pellagra

Excess - Itching, burning, vasodilation, death after large doses

103
Q

What are the effects of deficiency or excess - vitamin B5

A

Deficiency - Retarded growth, CNS, disturbances

Excess - None reported

104
Q

What are the effects of deficiency or excess - vitamin B6

A

Deficiency - Retarded growth, anemia, convulsions, epithelial changes

Excess - CNS alterations, perhaps fatal

105
Q

What are the effects of deficiency or excess - vitamin B9

A

Deficiency - Retarded growth, anemia, gastrointestinal disorders, developmental abnormalities

Excess - Few notes, except at massive doses

106
Q

What are the effects of deficiency or excess - B12

A

Deficiency - Impaired RBC productions, causing pernicious anemia

Excess - Polycythemia

107
Q

What are the effects of deficiency or excess - B7

A

Deficiency - Fatigue, muscular pain, nausea, dermatitis

Excess - None reported

108
Q

What are the effects of deficiency or excess - C

A

Deficiency - Epithelial and mucosal deterioration; called scurvy

Excess - Kidney stones

109
Q

What is the recommended daily allowance (RDA) in mg of sodium?

A

1500 mg

110
Q

Which vitamins can be found in meat?

A
  • Vitamin E
  • Vitamin B1 (thiamine)
  • Vitamin B2 (riboflavin)
  • Vitamin B3 (niacin)
  • Vitamin B5 (pantothenic acid)
  • Vitamin B6 (pyridoxine)
  • Vitamin B12 (colalamin)
  • Vitamin B7 (biotin)
111
Q

Which vitamins can be found in vegetables?

A
  • Vitamin A
  • Vitamin E
  • Vitamin K
  • Vitamin B6 (pyridoxine)
  • Vitamin B9 (folic acid)
  • Vitamin B7 (biotin)
112
Q

Which vitamins can be found in milk?

A
  • Vitamin E
  • Vitamin B1 (thiamine)
  • Vitamin B2 (riboflavin)
  • Vitamin B5 (pantothenic acid)
  • Vitamin B6 (pyridoxine)
  • Vitamin B12 (cobalamin)
113
Q

Scurvy can result from deficiency of ______________.

A

Vitamin C

114
Q

Beriberi can result from deificiency of ____________.

A

Vitamin B1 (thiamine)

115
Q

Pernicious anemia can result from deficiency of ___________.

A

Iron

116
Q

Goiter can result from deficiency of ___________.

A

Iodine

117
Q

An overdose of vitamins can result in a condition called _______________.

A

Hypervitaminosis

118
Q

What is a fever?

A

A fever is a body temperature greater than 37.2 *C (99 *F)

119
Q

The technical word for “chewing” is

A

mastication

120
Q

The technical word for “swallowing” is

A

deglutition

121
Q

What are the 4 muscles of mastication

A

A. Masseter
B. Temporalis
C. Later pterygoid
D. Medial pterygoid

122
Q

The _____________ and ____________ bones from the hard palate.

A

Maxillary and palatine

123
Q

The structure regulates the flow of chyme into the small intestine from the stomach. It is the ___________

A

ileocecal sphincter

124
Q

This structure is responsible for the chemical breakdown of materials via acid and enzymes; mechanical processing through muscular contractions _________________.

A

Stomach

125
Q

This cranial nerve controls the activity of many digestive structures _____________ # ______.

A

Vagus nerve and #X

126
Q

What are the 4 parts of the stomach?

A

A. Fundus
B. Body
C. Cardia
D. Pylorus

127
Q

What are the 3 phases of gastric activity?

A
  1. Cephalic
  2. Gastric
  3. Intestinal
128
Q

Define lumen

A

The central space within a duct or other internal passageway

129
Q

Define interstitial fluid

A

The fluid in the tissues that fills the spaces between cells

130
Q

Bile is produced in the _________. Bile breaks down ___________.

A
  • Liver
  • Lipids
131
Q

Bile release from the gallbladder into the duodenum occurs only under the stimulation of ___________.

A

Chloecystokinin (CCK)

132
Q

Trace the flow of bile in someone who has had their gall bladder removed

A
  1. Liver
  2. Right Hepatic Duct
  3. Left Hepatic Duct
  4. Common Hepatic Duct
  5. Common Bile Duct
  6. Spincter of Oddi = Hepatopancreatic sphincter
  7. Duodenal ampulla
  8. Duodenal papilla
  9. Duodenum

N/A - Pancreatic duct & cystic duct

133
Q

Where is secretin produced?

A

Intestinal tract

134
Q

Where is vasoactive intestinal peptide produced?

A

Duodenum

135
Q

Where is gastric inhibitory peptide (GIP) produced?

A

Duodenum

136
Q

Where is CCK produced?

A

Intestinal tract

137
Q

Where is salivary amylase produced?

A

Parotid glands

138
Q

____________ is a glycoprotein required for the absorption of vitamin B12 in the small intestine.

A

Intrinsic factor

139
Q

___________ is an enzyme that breaks down proteins in the stomach.

A

Pepsin

140
Q

What are the 3 parts of the small intestine?

A
  1. Jejunum
  2. Ileum
  3. Duodenum
141
Q

Peyer’s patches are found in the ________.

A

Ileum

142
Q

Bacteria in the large intestines supply us with 3 vitamins. Identify them.

A

A. Vitamin K
B. Biotin
C. Vitamin B5

143
Q

Trace a piece of pizza

A
  1. Oral cavity
  2. Esophagus
  3. Esophageal (cardiac) sphincter
  4. Stomach
  5. Pyloric sphincter
  6. Duodenum
  7. Jejunum
  8. Ileum
  9. Ileocecal valve
  10. Cecum
  11. Ascending colon
  12. Hepatic (right colic) flexure
  13. Transverse colon
  14. Splenic (left colic) flexure
  15. Descending colon
  16. Sigmoid colon
  17. Rectum
  18. Anus

N/A - Liver, pancreas, common bile duct, spleen

Bio 142 (6 decks)

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