Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Anatomy and physiology > Digestive System > Flashcards

Digestive System Flashcards

1
Q

Alimentary Canal

A

Continuous muscular tube

Open on both ends

Begins in the oral cavity and ends at the anus

Composed of the mouth (oral cavity), pharynx, esophagus, stomach, small intestine, large intestine, anus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Accessory Digestive Organs

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Four layers found in the alimentary canal

A

Mucosa (Innermost layer)- secretes mucus into the interior of the small and large intestine.

Submucosa (second inner layer) -contains blood and lymph vessels, lymph nodes, nerves, and mucus glands

Muscularis externa (third layer) -made of two layers longitudinal fibers and circumfrential fibers that help contract and move food.

serosa (outermost layer) -made of cells that make serous fluid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Lingual frenulum

A

vertical mucus membrane by which the body of the tongue is attached to the floor of the mouth.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Mouth is made up of what structures:

A

Lips- form the opening

Tongue -form the floor

Cheeks- form the walls

Hard and soft palete- form the roof

Uvula- form the posterior border

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Uvula

A

hangs inferiorly from the soft palete

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Tongue attachments

A

The mandible, hyoid bone, and lingual frenulum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Mastication

A

Mechanically food is chewed by the teeth in the mouth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Amylase

A

the salivary glands release this enzyme to chemically begin breaking down starches.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Salivary glands

A

Secrete saliva and amylase to moisten food and to begin breaking down starches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Maxilla

A

upper arch of teeth are located in the maxilla

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Mandible

A

lower arch of teeth contained in the mandible

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How many teeth and what kind?

A

32 teeth total

4 types of teeth that accommodate a meat and vegetable diet.

One half of each jaw has:
2 incisors for biting
1 canine for tearing
2 premolars for grinding
three molars for crushing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Three parts of the tooth

A

The crown, neck, and root

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Root of tooth

A

The largest part of the tooth located within the alveolar process of the jaw bone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Neck of tooth

A

located within the upper portion of the gums

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Crown of tooth

A

located above the gum (the part you can see

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Pulp Cavity

A

At the center of every tooth there is a pulp cavity that has blood vessels and nerves (that allow for sensations of heat, cold, and pain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Dentin

A

bone like substance composing most of each tooth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Enamel

A

Hardest substace in the body- made of connective tissue, that protects the crown of the tooth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Tongue

A

grips and repositions the food in between the teeth to form a bolus (mass of compact food)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

papillae

A

raised bumps on tongue
3 types: fungiform, circumvallate, and filiform

Taste buds are on fungiform and circumvallate papillae

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Pharynx

A

nasopharynx, oropharynx, laryngopharynx

Two layers of muscle (circumferential outer layer and inner longitudinal layer) – contract alternatively causing peristalsis to squeeze food into the esophagus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Stomach anatomy

A

c-shaped organ

concave lesser curvature and convex greater curvature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Peritoneum

A

stomach is covered by serous membrane called greater omentum and lesser omentum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Lesser omentum

A

peritoneum that attaches the lesser curvature of the stomach to the liver

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Greater omentum

A

hangs down like an apron and attaches the greater curvature of the stomach to the posterior wall of the abdomen, covering the transverse colon, and the anterior surface of the small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Rugae

A

folds within the stomach that allow it to expand and hold more food (2-4 liters)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Stomach has two purposes –

A

hold food and to mechanically mix food with gastric juices by vigorously contracting when food is present

the stomach has three muscular layers - longitudinal layer, circular layer, and a special oblique layer that help breakdown the food into smaller pieces for later stages of absorption (chyme- soupy consistency of the stomach contents)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Ulcer

A

a sore caused by disintegration of tissues (can be caused by h.pylori - which leads to duodenal ulcers by eating away at the mucosal lining

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Three parts of the small intestine and the valve that allows chyme to enter from the stomach

A

The pyloric sphincter is the valve that controls the opening of the small intestine - only allowing a small amount of chyme to enter at time

Duodenum, jejunum, ileum (slightly longer than the jejunum)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

ileocecal valve

A

The valve that controls entrance into the large intestine from the small intestine.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

pyloric sphincter

A

controls the entrance of the small intestine.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

The duodenum

A

This is the shortest part of the small intestine, and the point of entry for the pancreatic and liver enzymes (bile) enter the small intestine.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What three things increase absorption in the small intestine

A

circular folds, villi, and microvilli all increase surface area promoting greater absorption of nutrients.

** These increase the 20 foot long small intestine to 1800 square feet

** the small intestine is specialized in absorption

36
Q

Small intestine and absorption

A

Carbohydrates and proteins are only partially digested when they enter the small intestine so the samll intestine carry out digestive functions.

Absorption cells are all along the surface of each villus (villi multiple)

Each villus has blood vessels and a lymphatic vessel called LACTEAL

37
Q

How are sugars and amino acids absorbed in the small intestine

A

The enter the villi and absorbed by capillary beds present in the villi.

Nutrients are carried to the hepatic portal circulation (of the liver) before entering general blood circulation

38
Q

How are larger molecules (glycerols and fatty acids) absorbed in the small intestine

A

These are too large to be carried by the capillaries.

They are transported into lacteals (ex. fatty acids get reconfigured into triglycerides) and eventually enter the general blood circulation through a thoracic duct

39
Q

Epithelial cells of villi

A

produce intestinal enzymes that remain attached to the microvilli and plasma membrane and complete digestion of peptides and sugars

40
Q

Internal sphincter (anus)

A

Involuntary

41
Q

External Sphincter (anus)

A

Voluntary

42
Q

Hepatic flexure

A

Turn of large intestine (90 degrees by the liver)

43
Q

Splenic flexure

A

Turn of large intestine (90 degrees on patient left)

44
Q

Cecum

A

Start of the large intestine controlled by the ileocecal sphincter

45
Q

Large intestine functions

A

bacteria (good) secrete vitamins (k and b) which are absorbed – as they breakdown the chyme they release vitamins.

water absorption - water is absorbed and stool is formed

Compaction of waste

Defication- through the anus

46
Q

Pancreas

A

The pancreas sends pancreatic juice into the duodenum via pancreatic duct. It contains sodium bicarbonate that neutralizes the chyme (high pH from the stomach acid)

Has digestive enzymes that act on every component of food.

47
Q

Pancreatic enzymes

A

Pancreatic amylase - digests starch to maltose

trypsin- digests proteins to peptides

lipase - digests fat droplets in glycerol and fatty acids

** Enzymes travel via pancreatic duct to the hepatopancreatic ampulla into the duodenum of the small intestine

48
Q

Liver function in digestion

A

Makes bile that is stored in the gallbladder where it is stored before entering the small intestine

Emulsifies fat into fat droplets that can mix with water

Bile is sent to the duodenum via common bile duct

Stores glucose as glycogen and breaks it up in between meals so maintain glucose levels

Makes urea from excess amino acids that are that are removed from excess amino groups

49
Q

Why is bile green

A

it contains pigments from hemoglobin

50
Q

Stomach digestion

A

mechanical and chemical

When food (bolus enters) - hormone gastrin stimulates gastric juices (pepsiogens, mucus, and hydrochloric acid) generating high pH to kill bacteria and to break up food

51
Q

Pepsinogen

A

pro-enzyme secreted by chief cells of stomach.

Hydrochloric acid turns it into pepsin which starts the breakdown of proteins

52
Q

Mucus in the stomach

A

protects the stomach from hydrochloric acid and pepsinogens

53
Q

Parietal cells

A

secrete Hydrochloric acid

54
Q

Peptides

A

result from first step of protein digestion are digested by peptidases in amino acids

55
Q

Maltose

A

the result from first step of starch digestion is digested into glucose by maltase

56
Q

Chloecystokinin

A

chyme stimulates the small intestine to release two hormones - secretin which causes the liver to release bile, and chloecystokinin which causes the gallbladder to secrete chloecystokinin

Both of these hormones stimulate the pancrease to release its juices

57
Q

secretin

A

causes the liver to release bile

58
Q

Bile

A

bile contains bile salts that emulsify fats

59
Q

hypothalamus

A

plays a role in hunger and satiety

if it is damaged then a person may not be able to regulate the hunger/satiety balance properly

60
Q

Hormones that increase hunger

A

Ghrelin, endorphins, neuropeptide-y

61
Q

Hormones that decrease hunger

A

Leptin, serotonin, and Chloecystokinin

62
Q

lipids

A

saturated, unsaturated, and cholesterol

63
Q

complete proteins

A

contain all 9 amino acids needed - animal protein, eggs, dairy products, and soybeans

64
Q

incomplete proteins

A

do not contain all, but some of the amino acids needed - grains, seeds, nuts, legumes

65
Q

vitamins

A

organic compounds that are not consumed in metabolic reactions, but help enzymes carry out the metabolic processes

water soluble and fat soluble

66
Q

minerals

A

inorganic compounds not consumed in metabolic reactions but also help enzymes facilitate metabolic reactions

67
Q

cellular respiration

A

the process that generate ATP

68
Q

Glycolysis

A

takes one glucose molecule and make two pyruvate

69
Q

Krebs cycle

A

happens in the mitochondria and is the central pathway for respiration - NADH, FADH2, ATP

70
Q

Electron transport chain

A

NADH, FADH2 carry high energy electron through a series of electron acceptors, causing H+ ions to be pumped out the membrane -causing a strong differential across mitochondrial space

71
Q

proton motive force

A

strong differential across mitochondrial space causes H+ ions to flow through ATP synthase producing 34 ATP

72
Q

lipid metabolism

A

occurs in the liver in times of slow energy needs - produces twice as much ATP then carbs or protein

73
Q

Protein metabolism

A

only happens when carbs or fats are not available – produces ammonia during protein metabolism that needs to be combined with CO2 to make urea and excreted from the body

Proteins are the building blocks for cells, so its best not to use them for ATP production

74
Q

Peritstalsis

A

The squeezing of food through the GI tract by alternating contractions of the longitudinal and circumferential muscles.

75
Q

Feces content

A

75 percent water 25% solid matter containing intestinal bacteria, undigested plant material, fats, bile pigments, inorganic material, mucus, dead intestinal cells

76
Q

4 roles of the digestive system

A

ingestion, digestion (mechanical and chemical), absorption, and dedication

77
Q

How does leptin work?

A

It is produced by adipose cells. The role of leptin is to alert the brain to turn off the hunger center in the brain and activate the satiety center when consuming a meal.

78
Q

How does Ghrelin work?

A

Ghrelin is produced by the stomach and travels to the brain to stimulate the hunger center and deactivate the satiety center

79
Q

What are the major biochemical substances we need

A

Carbs, proteins, and lipids in large amounts. Vitamins, and minerals in small quantities.

80
Q

cellular respiration

A

during cellular respiration , glucose combines with oxygen to produce ATP, CO2,

81
Q

cellular respiration

A

the process of making ATP

82
Q

Aerobic respiration

A

uses Oxygen, and releases CO2, H2O, and ATP

83
Q

carbs

A

main source of energy for cells - provided by glucose metabolism

glucose is a major metabolic pathway used for ATP production (can yield up to 38 in aerobic cellular respiration

glycolysis yields 2 ATP and 2 pyruvate

pyruvate yield 2 more ATP

84
Q

Central pathway for cellular respiration is?

A

Citric acid Cycle (TCA cycle)

The pyruvate is coverted to 2 more ATP, and CO2 byproduct and NADH, FADH2 these will carrier electrons to the ETC -where the Most ATP will be made.

85
Q

ETC

A

NADH and FADH2 carry electrons to terminal electron acceptors

The energy is captured in the inner membrane space of the mitochondria

The electrons are carried through a chain of electron acceptors causing H+ to be pumped out

the strong differential causes a proton motive force that causes H+ to diffuse through ATP synthase and producing 34 ATP

86
Q

what digestive functions are carried out by the small intestine

A

Digestion and absorption

enzymes are released by the pancreas to continue digestion of starches and proteins

Digestion of fat begins

Digestion is almost complete at the end of the small intestine and ABSORPTION is almost complete also with absorption of sugars and amino acids

Anatomy and physiology (19 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions