Digestion

Question 1

GI(gastrointestinal tract)

Answer 1

alimentary canal

Question 2

Primary digestive organs

Answer 2

mouth, esophagus, pharynx, stomach, small intestine, large intestine

Question 3

Small intestine

Answer 3

nutrient absorption, duodenum, jejunum, ileum

Question 4

Mucosa (SI)

Answer 4

Villi, in each villus and arteriole, venule, capillary network is present. microvilli on villi, form brush border

Question 5

Submucosa (SI)

Answer 5

support mucosa and joins it to muscularis

Question 6

Muscularis (SI)

Answer 6

smooth muscle responsible for peristalsis

Question 7

Serosa (SI)

Answer 7

lines GI tracts and secrete serous fluid to reduce friction from muscle movement

Question 8

Large intestine

Answer 8

water absorption and excrement of waste products, cecum, colon, rectum, anal canal

Question 9

Mucosa (LI)

Answer 9

no villi here

Question 10

Muscularis (LI)

Answer 10

extra layer of smooth muscle here compared to small intestine

Question 11

Accessory digestive organs

Answer 11

teeth, tongue, salivary glands, liver, gallbladder, pancreas

Question 12

Teeth

Answer 12

mechanical digestion

Question 13

tongue

Answer 13

mechanical digestion

Question 14

salivary glands

Answer 14

produces amylase

Question 15

liver

Answer 15

produces bile

Question 16

gallbladder

Answer 16

stores bile

Question 17

pancreas

Answer 17

produces enzymes

Question 18

Digestion

Answer 18

the process of converting large food components into molecules that can enter

Question 19

Absorption

Answer 19

uptake of molecules into cells

Question 20

Mechanical digestion

Answer 20

physically decreasing size of food, chewing/grinding by teeth, churning/mixing by stomach and small intestines

Question 21

Chemical digestion

Answer 21

enzymatic reactions that break polymers into oligomers or monomers

Question 22

Carbohydrates

Answer 22

monosaccharides

Question 23

Lipids

Answer 23

glycerol and fatty acids

Question 24

proteins

Answer 24

amino acids

Question 25

Catabolic reactions

Answer 25

use hydrolysis reactions to break down polymers into monomers

Question 26

Enzymes

Answer 26

proteins that act as catalysts to speed up reactions without being altered themselves, can break down molecules into their subunits

Question 27

Colorimetric reagents

Answer 27

chemical that changes color in the presence of a particular molecule, used to visualize reaction outcome

Question 28

Carbohydrate Test

Answer 28

digestion of starch by the salivary amylase with two different colorimetric reagent: Benedicts solution & Potassium Iodide (KI)

Question 29

Salivary amylase

Answer 29

produced from the salivary glands and breaks down repeats of glucose

Question 30

Benedicts solution

Answer 30

identifies the presence of simple carbohydrates, namely sugars (maltose)

Question 31

Lugols Solution

Answer 31

Potassium Iodide (KI), identifies the presence of complex carbohydrates, namely (starch)

Question 32

Proteins Test

Answer 32

Casein, Pepsin, Biuret reagent, if the chain of peptide bonds is short (small peptides) Biuret reagent turns pink

Question 33

Casein

Answer 33

protein found in milk

Question 34

Pepsin

Answer 34

secreted by the stomach as inactive pepsinogen and is then cleaved (breaks) proteins, dependent on the pH of the surrounding environment. optimal pH of 1.5-2.5

Question 35

Biuret reagent

Answer 35

detects the presence of small peptides, a solution that changes color from blue to purple in the presence of peptide bonds

Question 36

peptide

Answer 36

chain of amino acids

Question 37

Fat Digest

Answer 37

pancreatin, lipase, bile, bile salts, phenol red

Question 38

Pancreatin

Answer 38

composed of several enzymes (amylase, lipase, protease) and is secreted from the pancreas

Question 39

Cream

Answer 39

source of fat (lipids)

Question 40

Bile salts

Answer 40

used to emulate bile

Question 41

Bile

Answer 41

emulsifies fat, serves to increase the surface area of triglycerides that will be exposed to the lipase, does not contain any enzymes

Question 42

Fat globules

Answer 42

fat droplets, increase surface area for lipase to act, keep suspended in hydrophilic solution

Question 43

Lipase

Answer 43

in pancreatin, breaks down lipids

Question 44

Triglycerides

Answer 44

fatty acids & glycerol

Question 45

Phenol red

Answer 45

a pH indicator that measures the digestion of fat, Red at pH 7, pink as basic pH, yellow at acidic pH

Question 46

starch

Answer 46

glucose

Question 47

pH

Answer 47

protein

Question 48

substrate amount

Answer 48

Lipid (fat)

Question 49

Glucose (simple sugar/carbohydrate)

Answer 49

Temperature

Question 50

Starch (complex sugar/carbohydrate)

Answer 50

Time

Question 51

At which pH does lipase from pancreatic juice work best?

Answer 51

7.0

Question 52

At which pH does pepsin from the stomach work best?

Answer 52

2.0