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AP II B5 Digestive > Digestive Pt 1 thru slide 85 > Flashcards

Digestive Pt 1 thru slide 85 Flashcards

1
Q

Refers to the use of the nutrients gained from food to
Build and maintain the structures of the body
Provide energy needed to keep us alive

A

Metabolism

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2
Q

Also refers to interactive set of chemical pathways that make life possible

A

Metabolism

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3
Q

Before food can be used for energy, growth and maintenance, and regulation of bodily functions, the nutrients have to be ______

A

Assimilated

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4
Q

when nutrient molecules enter cells and undergo many chemical changes

A

Assimilation

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5
Q

The act of breaking food molecules down into smaller molecular compounds that, in-turn, releases energy

A

Catabolism (a decomposition process)

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6
Q

The act of building nutrient molecules into large molecular compounds that requires the use of energy

A

Anabolism (a synthesis process)

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7
Q

Catabolism released energy in two forms:

A
  1. Thermal Energy (heat)

2. Chemical Energy

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8
Q

Released in frequent, small bursts or otherwise it would “cook” the cell it is being released in

____ energy is practically useless as an energy source for cells because it can’t be used to carry out work

This heat that gets released from all cells collectively maintains the body temperature for homeostasis

A

Thermal energy (heat)

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9
Q

Cannot be used directly for biological reactions

It first has to be transferred into the high-energy molecule of adenosine triphosphate (ATP)

A

Chemical Energy

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10
Q

The “universal biological currency”

A

Adenosine Triphosphate (ATP)

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11
Q

___ are readily absorbed in their original form:

A

Micronutrients

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12
Q

____ need to e small enough to be absorbed

A

Macronutrients

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13
Q

Micronutrients:

-28 considered essential

Do not provide calories of energy

A

Vitamins & Minerals

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14
Q

Macronutrients:

A

Proteins
Fats
Carbohydrates

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15
Q

Calories of energy per Macronutrient:

A

Protein 4 cals
Carbohydrate 4 cals
Lipids9 cals

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16
Q

Cheif energy source fo the brain

A

Glucose

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17
Q

Digestion of carbs requires ezymes called:

A

Amylases

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18
Q

Principle monosaccharide
Basic source of energy for cells
Found in things like fruits

A

Glucose

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19
Q

Principle monosaccharide (converted to glucose by liver)
Basic source of energy for cells
Found in things like fruits

A

Fructose

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20
Q 
Principle monosaccharide (converted to glucose by liver)
Found mostly in dairy products (milk, cheese, butter)
A

Galactose

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21
Q

Absorb-able form of carbohydrates:

A

Glucose
Fructose
Galactose

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22
Q

Byproduct of polysaccharide (starch) digestion

Found in excess in beer and some liquor (Barley)

A

Maltose

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23
Q

Glucose + Galactose

Principle sugar found in milk

A

Lactose

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24
Q

Glucose + Fructose

Ordinary table sugar

A

Sucrose

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25
Q

Disaccharides unable to be absorbed as is:

A

Sucrose
Lactose
Maltose

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26
Q

Polysaccharides unable to be absorbed as is or at all:

A

Starches
Glycogen
Cellulose (no absorbed or broken down)

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27
Q

Amylose and amylopectin combined

Potatoes, Corn, Oats, Rice

A

Starches

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28
Q

The stored form of glucose in the body

Found in the liver, muscle tissue, and some glial brain cells

A

Glycogen

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29
Q

Chemical name for fiber
Fruit skins, whole-grain rice (the husk is the fiber), legumes (the shell is the fiber), corn (skin on kernel is the fiber)

A

Cellulose

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30
Q

Carbohydrates can be classified in the diet as:

A

Simple

Complex

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31
Q

Monosaccharides and disaccharides

Fast source of energy

Can be found in fruits and milk, but also additives to things like candy, soda

This is why these can cause a quick burst of energy followed by a “crash” after because it is used so quickly

A

Simple Carbohydrate

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32
Q

More difficult to digest because of longer chain sizes

Polysaccharides

Provides a more consistent amount of energy while being broken down (if able to be broken down)

Can be found in things like whole grains, legumes, starchy vegetables

A

Complex Carbohydrates

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33
Q

Are most common form of lipid found in the diet and in the body

A

Triglycerides (TAGS)

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34
Q

Triglycerides are required for absorption of fat-soluble vitamins including:

A

A, D, E, K

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35
Q

Consists of one glycerol subunit that is attached to three fatty acids
A high-energy nutrient synthesized and stored in adipocytes (adipose cells) as well as hepatocytes (liver cells)

A

Triglycerides (TAGS)

Lipids

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36
Q

all hydrogen bonds are used (solid at room temp)
Found in animal meats and dairy fats
Can also be found in coconut and palm oils

A

Saturated Fatty Acids

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37
Q

1 glycerol cluster + 3 fatty acids =

A

Triglycerides or ‘fat’

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38
Q

not all hydrogen bonds are used (liquid at room temp)

A

Unsaturated

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39
Q

Olive, canola, peanut oils

Oils found in almonds, pecans, and avocados

A

Monounsaturated

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40
Q

Safflower, sunflower, soybean, corn oils

A

Polyunsaturated

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41
Q

Compound Lipids:

A

triglycerides combined with other components

Phospholipids
Glycolipids
Lipoproteins

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42
Q

Fatty acids + phosphorus + nitrogen

Lipid “bilayer” in cell membranes, part of the nerve sheath

A

Phospholipids

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43
Q

Fatty acids + carbohydrate + nitrogen

Part of cell membrane, helps to facilitate cellular recognition

A

Glycolipids

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44
Q

Chylomicrons

Very low-density lipoproteins (VLDL’s)

Low-density lipoproteins (LDL’s)

High-density lipoproteins (HDL’s)

A

Lipoproteins

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45
Q

Derived Lipids:

A

Steroids
Terpenes
Fat-soluble vitamins
Ketone bodies

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46
Q

In order to be absorbed at the cellular level, triglycerides have to be _____(broken down) into smaller components

  • Fatty acids (FAs)
  • Monoglycerides (MGs)
A

Hydrolyzed

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47
Q

Lipids need to be hydrolyzed by certain ___ enzymes

A

Lipase

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48
Q

(Cholesterol primary one)

Found in egg yolks, red meat, organ meats, shellfish, and dairy products

A

Steroids

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49
Q

Helps to build plasma membranes

Precursor in synthesis of Vitamin D

Requires for synthesis of androgens/sex hormones

A

Steroids

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50
Q

During _____ state blood may contain so many chylomicrons that it can appear turbid, or yellowish

A

Absorptive

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51
Q

In post-absorptive state (usually ~4 hours after meal) few ______ exist in blood
Contents have moved mostly into adipose tissue

A

Cholymicrons (lipoprotein)

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52
Q

Entering blood from adipose tissue or other cells, fatty acids combine with ____ to form FFAs

When rate of fat-catabolism increases (i.e. starvation), FFAs levels in blood increase markedly

A

Albumin

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53
Q

Lipoproteins:

Largest to smallest
Low protein to High
Least dense to most

slide #33

A 
Chylomicrons
VLDL
IDL
LDL
HDL
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54
Q

Delivers triglycerides to cells throughout the body

Synthesized in enterocytes (intestinal cells) from fat and cholesterol absorbed in the small intestine

Very triglyceride-rich
Very large particle

A

Chylomicrons

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55
Q

Because of large size, have to enter lacteals (lymphatic capillaries) which carries them to thoracic duct to be dumped into blood

A

Chylomicrons

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56
Q

Delivers triglycerides to cells throughout the body

Very triglyceride rich
Large particle, smaller than chylomicron

A

Very Low-Density Lipoprotein (VLDL)

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57
Q

Synthesized in the liver from excess fats and cholesterol that have made it there from portal circulation

A

Very Low-Density Lipoproteins (VLDL)

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58
Q

Delivers cholesterol to cells throughout the body

As VLDL’s are stripped of their triglycerides, the “leftovers” get remodeled in the liver to form LDL’s

Smaller particles than VLDL’s

A

Low-Density Lipoproteins (LDL)

59
Q

Reverse cholesterol transport for excess cholesterol

Returns excess cholesterol to the liver for recycling

Is made in both the liver and the small intestines

A

High-Density Lipoproteins (HDL)

60
Q

Triglycerides are first hydrolyzed to yield fatty acids and a glycerol

Fatty acids are broken down into two carbon pieces (acetyl-CoA) by a process called ___-____

These then enter the citric acid cycle

A

Beta-oxidation

61
Q

Glycerol is then converted to glyceraldehyde-3-phosphate which is then either:

A

Converted to glucose OR

Enters the glycolysis pathway

62
Q 
Synthesis of various types of lipids:
Triglycerides
Phospholipids
Cholesterol
Prostaglandins
A

AKA Lipogensis (Anabolism)

63
Q

‘Building blocks’ of all cells

A

Proteins

64
Q

Involved in the synthesis of certain neurotransmitters and hormones
Serotonin, epinephrine, melatonin, histamine

A

Protein

65
Q

Absorption of proteins requires them to be broken down into any of the following:

A
  1. Amino Acid
  2. Dipeptide
  3. Tripeptide
66
Q

Anything larger than (#) amino acids together is too large for absorption therefore requiring something to break it down smaller

A

3

67
Q

Proteins are broken down by _____

A

Proteases

68
Q

Of the 20 Amino acids, how many are essential, conditionally, and non-essential:

A

9 essential
7 conditionally
4 non-essential

69
Q

Constitutes the major process for growth, reproduction, tissue repair, and replacement of all cells destroyed by wear and tear

A

Protein metabolism

anabolism & catabolism

70
Q

Food is our only source of ____ energy

Most food particles are too large to be used by cells in their original form

A

Chemical

71
Q

GI tract also known as:

A

Alimentary (nourishment) canal

72
Q

Gastrointestinal tract (GI tract)

Approximately (##-##) feet long in living human

In a state of ____(sustained contraction)

Approximately (##-##) feet long in cadaver
-Variation is due to loss of muscular tone after death

A

16-23 feet

Tonus

23-39 feet

73
Q

Accessory digestive organs:

A 
Teeth
Tongue
Salivary glands
Liver
Gallbladder
Pancrease
74
Q

Term: Liquids into the mouth

A

Ingestion

75
Q

Everyday, cells within the GI tract and accessory organs secrete ~## L of water, acid, buffers, enzymes into lumen of tract

A

7 Liters

76
Q

Alternating contraction/relaxation of smooth muscle in walls of tract mix food and secretions and propel towards anus

A

Mixing and propulsion

77
Q

Term: mix and movement of material along tract

A

Motility

78
Q

Six basic process of digestive system:

A
  1. Ingestion
  2. Secretion
  3. Mixing & Propulsion
  4. Digestion
  5. Absorption
  6. Defecation
79
Q

2 Forms of Digestion:

A

Mechanical

Chemical

80
Q

Teeth cut and grind food before swallowed, smooth muscles of stomach and small intestine churn food- this helps to mix with enzymes to dissolve food

A

Mechanical Digestion

81
Q

Large carbohydrate, lipid, protein, molecules are split into smaller molecules by hydrolysis- enzymes produced by salivary glands, tongue, stomach, pancreas, small intestine catalyze these catabolic reactions

A

Chemical Digestion

82
Q

A few substances can be absorbed without chemical digestion, these include:

A

Vitamins
Ions
Essential Fatty Acids
Water

83
Q

Entrance of ingested and secreted fluids, ions, and products of digestion into the epithelial cells lining the GI tract

These substances pass into blood or lymph and circulate to various locations in the body

A

Absorption

84
Q

Wastes, indigestible substances, bacteria, cells sloughed from lining of tract, digested materials not absorbed leave the body through the anus

A

Defecation

85
Q

Wall of GI tract from lower esophagus to anal canal has same basic four-layered arrangement of tissue

From outer layer to inner-most layer (contact with tract contents):

A
  • Serosa or adventitia (depends on the location)
  • Muscularis
  • Submucosa
  • Mucosa
86
Q

Found on almost all parts of the GI tract

Serous membrane composed of areolar connective tissue and simple squamous epithelium (mesothelium)

A

Serosa

87
Q

Also called the visceral peritoneum

Forms from a portion of the visceral peritoneum

A

Serosa

88
Q

Single layer of connective tissue for the esophagus and proximal duodenum

A

Adventitia

89
Q

Layers in Mouth, pharynx, superior aspect of esophagus

Also present in external anal sphincter, permits voluntary control of defecation

A

Muscularis - Skeletal (voluntary)

90
Q

Found in the rest of the tract

Involuntary contractions help break down food, mix it with secretions, and propel it forward
Inner sheet of circular fibers, outer sheet of longitudinal fibers

A

Muscularis - Smooth (involuntary)

91
Q

Network of neurons between the circular and longitudinal muscle layers

A

Myenteric Plexus (plexus of Auerbach) in Muscluaris

92
Q

Consists of areolar connective tissue that binds the mucosa to muscularis

Contains many blood and lymph vessels that receive absorbed food molecules

A

Submucosa

93
Q

Contains submucosal plexus (plexus of Meissner)

Extensive network of neurons

A

Submucosa

94
Q

Inner lining of GI tract composed of 3 layers:

A

Mucosa

  1. Muscularis mucosae (outer)
  2. Lamina propria (middle)
  3. Epithelium (inner)
95
Q

Thin layer of smooth muscle fibers

This layer is what causes the mucous membrane of the small intestine and stomach to have the folded appearance

These folds increase surface area for digestion and absorption

Movement of this layer ensures all absorptive cells are fully exposed to contents of GI tract

A

Muscularis Mucosae (outer Mucosa)

96
Q

Areolar connective tissue containing many blood and lymphatic vessels which allow nutrients to reach other tissues of the body

Supports the epithelium and binds to the muscularis mucosae

Contains majority of mucosa-associated lymphatic tissue (MALT)

A

Lamina Propria (middle Mucosa)

97
Q

This lymphatic nodular tissue contains immune cells that protect against disease

____ tissue present along GI tract especially tonsils, small intestine, appendix, and large intestine

A

Mucosa-Associated Lymphatic Tissue (MALT)

98
Q

every 5-7 days these cells are replaced by new cells, old slough off and are excreted

A

Epithelium (inner Mucosa)

99
Q

Nonkeratinized stratified squamous found in mouth, pharynx, esophagus and anal canal

Protective function

A

Epithelium (inner Mucosa)

100
Q

Simple columnar found in ___ and ___

Secretion and absorption function

Tight junctions between cells here prevent leakage

A

Stomach and Intestines

Epithelium (inner Mucosa)

101
Q

Secrete mucous/fluid/enzymes into lumen

A

Exocrine cells

102
Q

Secrete hormones into lumen

A

Enteroendocrine cells

103
Q

Considered the ‘brain’ of the gut:

A

Enteric Nervous System

104
Q

Enteric nervous system arranged in two plexuses:

Both plexuses consist of neurons, interneurons, and sensory neurons

A
  1. Myenteric (Auerbach)

2. Submucosal Plexus (Plexus of Meissner)

105
Q

Plexus located between longitudinal and circular smooth muscle layers of the muscularis

A

Myenteric (Auerbach)

106
Q

Plexus found within the submucosa

A

Submucosal (Meissner)

107
Q

Supply motor impulses to longitudinal and circular smooth muscle layers of muscularis

This leads to this plexus controlling the majority of GI tract motility

Particularly the frequency and strength of contraction of muscularis

A

Myenteric (Auerbach)

108
Q

Motor neurons supply the secretory cells of the mucosal epithelium

This leads to this plexus controlling secretions of the organs of the GI tract

A

Submucosal (Meissner)

109
Q

Connect the myenteric and submucosal plexuses (ENS)

A

Interneurons

110
Q

Sensory Neurons- supply the ___ ___

Some function as chemoreceptors
Activated by certain chemicals in food located in the lumen of GI organs

Others function as baroreceptors (stretch receptors)
Activated when food stretches distends the wall of a GI organ

A

Mucosal Epithelium

111
Q

Sympathetic nerve endings secrete _____ activating andrenergic receptors, stimulating cardia activity, yet inhibiting gastrointestinal activity

A

Nor-epinephrine

112
Q

Vagus nerve endings secrete _____ activating cholinergic receptors, inhibiting cardiac activity, yet stimulating gastrointestinal activity

A

Acetylcholine (ACh)

113
Q

Stimulation of the _____ nerves that innervate the GI tract causes an increase in GI secretion and motility by increasing activity of the ENS

A

Parasympathetic

114
Q

Stimulation of the _____ nerves connected to the GI tract cause a decrease in GI secretion and motility by inhibiting the ENS neurons

Emotions such as fear (fight or flight), anger, anxiety may slow digestion because they stimulate the sympathetic nerves that supply the GI tract

A

Sympathetic

115
Q

Largest serous membrane in the body:

A

Peritoneum

116
Q

Peritoneum divided into:

A

Parietal

Visceral

117
Q

Lines the wall of the abdominopelvic cavity

A

Parietal

118
Q

Covers some of the organs and cavity and is also considered serosa

A

Visceral

119
Q

Space between the two layers that contains lubricating serous fluid (small amount)

A

Peritoneal Cavity

120
Q

Space that is behind the peritoneum

Organs in this space are anteriorly covered by the peritoneum:

A

Retroperitoneal:

  • Kidneys
  • Ascending colon (large intestine)
  • Descending colon (large intestine)
  • Duodenum (small intestine)
  • Pancreas
121
Q

Contains large folds that weave between the viscera

These bind organs together and then also to abdominal walls

Contain blood vessels, lymph vessels, and nerves that supply the abdominal organs

A

Peritoneum

122
Q

Five major peritoneal folds:

A
  1. The greater omentum
  2. Falciform ligament
  3. Lesser omentum
  4. Mesentery
  5. Mesocolon
123
Q

Largest peritoneal fold:

A

The Greater Omentum

124
Q

Drapes over transverse colon and small intestine

Attaches to portions of stomach and duodenum, extending downward, anterior to small intestines, folds and extends upwards to attach to transverse colon

Contains considerable amount of adipose tissue which can expand with weight gain
Characteristic “beer belly”

Many lymph nodes here contribute macrophages and antibody-producing cells that combat GI tract infections

A

The Greater Omentum

125
Q

Peritoneal “fold” that attaches the liver to the ventral surface (anterior) of the abdominal wall

A

Falciform Ligament

126
Q

Free border of this ligament contains the ligamentum teres (aka round ligament; remnant of the umbilical vein)

A

Falciform Ligament

127
Q

The ____ is the only digestive organ attached to anterior abdominal wall

A

Liver

128
Q

lesser omentum

A

slides show

129
Q

triglycerides combined with other components

A

Compound Lipids

130
Q

Types of compound lipids

A

Phospholipids
Glycolipids
Lipoproteins

131
Q

Food is our only source of chemical energy

Most food particles are too large to be used by cells in their original form

True or False?

A

True!

132
Q

-Consists of all of the organs involved in the breakdown of food

  • This system is a tubular system
  • –Extends from the mouth to the anus
  • –Forms extensive surface area in contact with the external environment
  • –Closely associated with cardiovascular system because of the blood vessels involved in the digestive process
A

Digestive system

133
Q

Cardiovascular… connection to digestive system?

A

Supplies digestive organs with O2 and processes nutrients

134
Q

Endocrine

… connection to digestive system?

A

Hormones help regulate multiple actions in digestive system

135
Q

Integumentary

… connection to digestive system?

A

Protects digestive organs; Helps with vitamin D for calcium absorption

136
Q

Lymphatic

… connection to digestive system?

A

MALT defends against pathogens; lacteals absorb lipids to be transported into blood stream

137
Q

Nervous

… connection to digestive system?

A

Sensory/motor neurons help regulate secretions and muscle contractions of GI tract

138
Q

Respiratory

… connection to digestive system?

A

Provides oxygen and waste removal of CO2

139
Q

Urinary

… connection to digestive system?

A

Kidneys make calcitriol which aids in calcium absorption in the GI system

140
Q

Urinary

… connection to digestive system?

A

Kidneys make calcitriol which aids in calcium absorption in the GI system

141
Q

Continuous tube extending from mouth to anus

—-Travels through thoracic cavity, through abdominopelvic cavity

A

Gastrointestinal tract (GI tract)

142
Q

Gastrointestinal tract (GI tract)

consists of?

A

Mouth, most of pharynx, esophagus, stomach, small intestine, large intestine (and anus)

143
Q

Accessory digestive organs?

A

Teeth
Tongue
Salivary Glands, liver, gallbladder, pancreas

144
Q

Returning parasympathetic impulses stimulate salivation, returned along the fibers of both the _ and _ nerves

A

Facial (VII) nerve

Glossopharyngeal (IX) nerve

AP II B5 Digestive (4 decks)

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