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Anatomy and Physiology > Digestive System > Flashcards

Digestive System Flashcards

1
Q

Define Digestion, alimentary and gastrointestinal track

A
  • Mechanical & physical breakdown of food, followed by its absorption.
  • Alimentary = GI tract = all of the organs in the tube mouth to anus, about 30 feet
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2
Q

Briefly describe the overall 5 steps of the digestion process

A

-Ingestion, movement, digestion, absorption, defecation

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3
Q

List the organs of the GI track

A
  • Oral cavity
  • pharynx
  • esophagus
  • stomach
  • small intestine
  • large intestine
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4
Q

List the digestive accessory organs

A
  • Salivary glands
  • teeth
  • tongue
  • pancreas
  • liver
  • gall bladder
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5
Q

Describe the 4 layers of the GI track microstructure (in lumen)

A
  • Mucosa- villi (surface area)
  • Submucosa- very vascular
  • Muscularis - mixes and mores food
  • Serosa- visceral peritoneum-Surface connective tissue (watery)
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6
Q

Define parietal and visceral peritoneum and peritoneal cavity.

A
  • Parietal Peritoneum- (Shiny) lines abdominal wall
  • visceral peritoneum- covers organs
  • peritoneal cavity- space in between
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7
Q

List and describe the location of the 5 peritoneal folds

A

Binds organs together, anchors them to body wall and suspends blood/lymph

  • Mesentery proper- small intestine to posterior body wall
  • mesocolon- large intestine to posterior body wall
  • Falciform ligament - liver to anterior body wall
  • lesser omentum (apron)- lesser curvature of stomach, duodenum to liver
  • greater omentum- greater curve of stomach to posterior body wall
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8
Q

Describe the boundaries of the oral cavity

A
  • hard palate ( palatine process of maxilla/ palatine)
  • Soft Palate (uvula)
  • tongue
  • cheeks
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9
Q

Describe the labial frenulum, lingual frenulum, bolus, and papillae.

A
  • Labial frenulum from inner lips to gums
  • lingual frenulum from lower tongue to floor of mouth
  • bolus is ball of food ready to swallow
  • papillae are bumps on tongue including taste buds
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10
Q

Describe the tissue that comprises the tongue

A

-Skeletal muscle and mucos membrane

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11
Q

-Describe the location of the 4 main taste zones

A
  • sweet- tip
  • salt- behind sweet
  • bitter- back
  • sour-side
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12
Q

Name the 3 pairs of salivary glands

A
  • Parotid
  • submandibular
  • sublingual
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13
Q

Describe the function, composition, and secretion control of the saliva

A
  • Lubricate & moisten food
  • kill bacteria,
  • mostly water plus lysozyme, amylase & mucins
  • PNS & food & mouth irritation increase salivation
  • SNS & fear & dehydration decrease salivation ( dentist will give a shot of atropine to stop digestive juices)
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14
Q

Define gingiva

A
  • gum of the root of the aveoli
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15
Q

Describe the general structure of the tooth

A
  • cementum- bone like covering root of tooth
  • enamel-covers dentin on crown (hardest substance in body
  • pulp cavity- BV, Nerve, Lymp in cavity in dentin
  • dentin- bone like substance (bulk of tooth)
  • crown-above
  • root- below
  • neck-at gum
  • apical foramen- end of root canal for nerve and bv to enter/exit
  • periodontal ligament- anchors tooth to socket
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16
Q

Name the hardest substance of the tooth

A

-enamel

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17
Q

Define the directional terms labial buccal lingual palatal occlusal

A
  • labial- lips
  • buccal- cheek
  • lingual- tongue
  • palatal- closest to palate
  • occlusal- chewing surface
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18
Q

How many temporary and how many adult teeth in a normal person

A

temp-20

adult- 32

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19
Q

Describe ingestion, mastication, and deglutition

A
  • Ingestion is eating
  • mastication is chewing
  • deglutition is swallowing
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20
Q

Define Phayunx, esophageal hiatus, peristalsis, and esophageal sphincters

A
  • Pharynx is throat
  • esophageal hiatus is hole in diaphragm for esophagus to pass into abdominal cavity
  • peristalsis is wavelike rippling contraction (do not rely on gravity for swallowing)
  • esophagus has circular muscles at superior & inferior ends.
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21
Q

describe the function of the esophagus

A
  • transport food
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22
Q

Describe the 4 areas and 2 curves of the stomach (J shaped)

A
  • Cardiac region is where esophagus enters into stomach
  • Fundus is storage pouch to the left of cardia
  • body is majority of stomach,
  • pylorus is inferior end of stomach
  • Convex border is greater curvature
  • concave border is lesser curvature
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23
Q

Describe the location of the pyloric sphincter

A

-connects to duodenum (s. Intestine)

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24
Q

Name the substances that comprise gastric juices; name the cells that produce them

A
  • zymogenic cells make pepsinogen ( so we don’t break down our own stomach)
    • activates pepsin and breaks down protein
  • parietal cells make HCL (alkaline tide following a meal, only stomach can deal with such strong acid)
    • protein breakdown, anti-microbial
  • Mucus cells make mucus (protects stomach wall)
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25
Q

Name the hormone made by gastric cells

A
  • gastrin
    • increases secretions
    • caffeine increases gastrin
    • increases motility
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26
Q

Define chyme

A

-liquified food

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27
Q

Describe the mechanism of gastric motility

A
  • Pacemaker cells cause waves of peristalsis from cardia to pylorus.
  • If sphincter is closed, the chyme is pushed back towards the cardia and the process starts again.
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28
Q

Describe the stimulation controls of gastric motility

A
  • Presence of food (eating, thinking about) stimulates motility.
  • Gastrin, made by pylorus, stimulates motility.
  • Certain foods can stimulate motility more than others. Caffeine stimulates gastrin release.
29
Q

Describe the inhibitory controls of gastric motility

A
  • Enterogastric reflex inhibits motility.
  • A distended duodenum causes the release of
    • GIP, cholecystokinin & secretin which inhibit gastric motility.
30
Q

Describe the function of gastric mucus, hydrochloric acid and pepsinogen

A
  • Mucus is so important because it protects the stomach lining from the powerful acid.
  • HCl serves to inhibit microorganism growth & breakdown proteins.
  • Pepsinogen is converted to an active pepsin in the acid environment which breaks down proteins.
31
Q

Describe the stimulation mechanisms of gastric secretions

A
  • Presence of food (eating, thinking about) stimulates gastric secretions.
  • Gastrin, made by pylorus, stimulates motility.
  • Certain foods can stimulate motility more than others. Caffeine stimulates gastrin release.
32
Q

Describe inhibitory controls of gastric secretions

A
  • -Enterogastric reflex inhibits gastric secretions.
  • A distended duodenum causes the release of
    • GIP, cholecystokinin & secretin which inhibit gastric motility.
33
Q

Describe any absorption that occurs from the stomach

A
  • very little
34
Q

Describe the function of gastrin, secretin, cholecystokinin, and gastric inhibitory peptide

A
  • Gastrin stimulates gastric motility & secretions & is released by stomach (pylorus) cells in response to distention.
  • Secretin, cholecystokinin and gastric inhibitory peptide are released by the duodenum in response to distention & inhibit gastric motility & secretions.
35
Q

Describe the location of the pancreas and pancreatic duct

A

-Pancreas is inferior to stomach and the duct travels from pancreas to the beginning of the duodenum

36
Q

Describe the substances made by the pancreatic islet cells

A
  • islets are the hormonal part of the pancreas

- substances include insulin & glucagon

37
Q

name the cell that makes pancreatic juice

A

-Acinar cells

38
Q

Describe the composition of pancreatic juice

A
  • Water
  • Bicarbonate
  • Amylase
  • Lipase
  • Proteases (carboxypolypeptidase, trypsin, chymotrypsin)
39
Q

describe the function of trypin, chymotrypsin, carboxypeptidase, pancretic amylase, and pancreatic lipase

A
  • Trypsin, chymotrypsin, and carboxypeptidase are proteins
  • amylase breaks down carbohydrates (starch)
  • lipase breaks down fat
40
Q

Describe the neural and hormonal controls of pancreatic secretions

A
  • Vagus nerve
    • (PNS) stimulates secretions
    • SNS inhibits it.
  • Secretin, Cholecystokinin stimulates pancreatic secretions.
41
Q

Define hepatocyte

A

-Liver cell

42
Q

Describe the course of the common bile duct

A

-Liver has hepatic duct & gall bladder has cystic duct that join together forming the common bile duct which dumps into the beginning of the duodenum

43
Q

Name the cells that make bile

A

-Hepatocyte

44
Q

Describe the function of the gall bladder

A

-Stores bile

45
Q

Describe the composition of bile

A

-Water, bile salts, bilirubin

46
Q

Describe the purpose of bile salts and explain what is meant by enterohepatic circulation

A
  • Bile salts Emulsify fat into smaller pieces so that they can be worked on by the lipases.
  • The bile salts are recycled by being reabsorbed from the ileum, and returned to the liver to make more bile
47
Q

describe some mechanisms to stimulate the rate of bile secretion

A
  • Enterohepatic circulation stimulates bile secretion
  • vagus nerve
  • secretin & cholecystokinin
48
Q

Breifly, list some function of the liver

A
  • Make bile
  • detoxify
  • store nutrients, vitamins & poisons
  • metabolic hub
  • get rid of old blood cells
  • makes blood proteins and clotting factors
49
Q

name the 3 segments of the small intestine

A

-Duodenum, jejunum, ileum

50
Q

Define Villi, microvilli and duodenal gland

A
  • Villi are finger-like extensions of the intestinal mucosa which increase surface area available for absorption.
  • Microvilli are small ones.
  • Brunner’s gland secrete mucus.
51
Q

Define lacteal

A
  • Intestinal lymph vessel to absorb large particles that cannot fit into blood capillaries,
    • fats & proteins.
52
Q

Describe segmentation and peristalsis

A
  • Segmentation is the sedentary mixing of food in the small intestine
  • Peristalsis is the ripple like movement of the small intestine
53
Q

Define absorbtion, where does 90% of the absorbtion occure

A
  • Broken-down food passes from intestinal lumen into lymph or blood vessels.
  • Most occurs in small intestine.
54
Q

Describe the absorbtion of carbohydrates in the intestine

A

-Carbohydrates are broken down from saliva & again in duodenum from pancreatic amylase. It absorbs by active transport into blood capillaries.

55
Q

Define micelle and chylomicron

A
  • Micelle- fat and bile salts

- Chylomicron- break down with in epithelial cells

56
Q

Describe the various anatomical regions of the large intestine

A
  • Cecum & with appendix are closest to ileum. They are lower right abdomen.
  • Then the colon ascends, transverses, descends and has a sigmoid (S shaped) turn before entering…
  • the pelvic cavity at which point it becomes the rectum.
  • The rectum opens at the anus which is a series of two sphincters.
57
Q

Define haustra and taeniae coili

A
  • Haustra are the pouches- that divide feces

- Taeniae coli is the the muscle that runs along the large colon that forms the haustra

58
Q

Describe the gastroileal reflex, haustral churning, mass peristalsis, and the defecation reflex.

A
  • gastroileal reflex when the stomach is full of food, the ileum releases its contents into the LI.
  • This causes mass peristalsis of the LI. A couple of times per day, a huge peristalsis occurs in LI forcing contents into rectum.
  • stretching the wall of the rectum leading to the defecation reflex in which case the internal anal sphincter relaxes and the person has the urge to defecate.
  • Haustral churning is contraction of the colon resulting in mixing & more importantly dividing the contents into smaller pieces in the haustra.
59
Q

Explain why defecation can be voluntarily controlled

A

-External anal sphincter is voluntary skeletal muscle

60
Q

Define Feces

A

-Solid waste

61
Q

Describe the basic functions of the large intestine

A
  • Form & store feces.
  • Lubricate feces due to numerous goblet cell secretions.
  • A speck of water absorption
  • Vit B/K synthesis
62
Q

Describe the products of goblet cells

A

-Mucus

63
Q

Describe the breakdown of protein

A

-Proteins are broken down in stomach
-(HCl & Pepsin)
-pancreatic proteases(enzymes) in S. Intestine
-Trypsin & Chymotrypsin & Carboxypeptidase
Amino acids are absorbed into blood vessels.

64
Q

Describe the breakdown of Lipids

A
  • Lipids are
    • emulsified by bile salts
    • broken down by lipases forming a micelle. -Micelle passes through intestinal wall & further broken down & bile salts released for recycling forming a chylomicron which is absorbed into lacteal.
65
Q

Describe the breakdown of Vitamines

A

-Vitamins ADEK are absorbed with lipids & Bs and C are absorbed with the water.

66
Q

Describe the breakdown of water and electrolytes

A

-A tremendous amount of water is absorbed (9l/day) and electrolytes are absorbed too. Calcium ions require vitamin D for absorption. An electrolyte is a chemical that ionizes when in solution.

67
Q

What are the hormones of digestion

A
  • Gastrin
    • made by the pylorus cells
    • Increases gastric motility
    • Increases gastric secretions
  • Secretin
    • Made by distended duodenal cells
    • Decreases gastric motility and secretions
    • Increases pancreatic juices release
    • Increase bile secretion
  • Cholecystokinin-
    • Made by distended duodenal cells
    • Decreases gastric motility and secretions
    • Increases pancreatic juices release
    • Increase bile secretion
    • Increases gall bladder contractions
  • GIP (Gastric inhibitory peptide)
    • Made by distended duodenal cells
    • decreases gastric motility and secretions
    • promotes insulin release
68
Q

Describe the breakdown of carbohydrates

A
  • Salivary amylase (mouth)
  • Pancreatic amylase (s Intestine)
  • enzymes-lactoase, maltase… (S intestine)

Anatomy and Physiology (29 decks)

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