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A&P 2 > Digestive System > Flashcards

Digestive System Flashcards

1
Q

Integrated processes of the digestive system:

A

ingestion
mechanical digestion and propulsion
chemical digestion
secretion
absorption
defecation

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2
Q

What does the lining of the digestive tract protect us from?

A

corrosive effects of digestive acids
mechanical stresses, such as abrasion
bacteria either ingested with food or that reside in digestive tract

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3
Q

What is lined on the digestive tract to protect us?

A

mucosa

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4
Q

What is the smooth muscle tissue controlled by?

A

rhythmic cycles of activity controlled by pacesetter cells that undergo spontaneous depolarization.

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5
Q

Stages of Peristalsis:

A

Initial state > contraction of muscles behind bolus > contraction of longitudinal muscles ahead of bolus > wave of contraction in circular muscle layer forces bolus forward.

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6
Q

Segmentation:

A

cycles of contraction that churn and fragment the bolus
mixes contents with intestinal secretions
does not push materials in any one direction
aims to mechanically break down food.

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7
Q

Local factors

A

primary stimulus for digestion
responds to changes in the pH, physical distortion of of the wall, or the presence of chemicals.

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8
Q

Neural control mechanisms

A

Short reflexes: chemoreceptors or stretch receptors
- controlled by myenteric reflexes: controlling neurons in the myenteric plexus
Long reflexes: interneurons + motor neurons in CNs- more control over digestive activities.
- may involve parasympathetic motor fibers in the glossopharyngeal, vagus, or pelvic nerves.

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9
Q

Hormonal control mechanisms

A

hormones that affect the digestive tract are produced by enteroendocrine cells, cells in the epithelium of the digestive tract.

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10
Q

Functions of the oral cavity:

A

sensory analysis
mechanical digestion
lubrication
- mucus and saliva
limited chemical digestion
- of carbohydrates and lipids

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11
Q

What are the four primary functions of the tongue

A

Mechanical digestion by compression, abrasion, and distortion
Assistance in chewing and preparing food for swallowing
Sensory analysis by touch, temperature, and taste receptors
secretion of mucins and lingual lipase

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12
Q

Enzyme - Substrate: Lipase

A

Lipids

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13
Q

Enzyme - Substrate: Amylase

A

Carbohydrates

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14
Q

Enzyme - Substrate: Proteases

A

Proteins

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15
Q

Enzyme - Substrate: Pepsin

A

Proteins

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16
Q

Parotid glands secrete

A

salivary amylase

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17
Q

Sublingual glands secrete

A

mucus (buffer and lubricant)

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18
Q

Submandibular glands secrete

A

salivary amylase, buffers, and mucins

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19
Q

The majority of saliva is

A

water, remaining parts are electrolytes, buffers, glycoproteins, antibodies, enzymes, and wastes.

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20
Q

Functions of saliva include

A

cleaning oral surfaces
moistening and lubricating food
maintaining pH of mouth near 7
Controlling populations of bacteria and limiting acids that they produce
Dissolving chemicals that stimulate taste buds
Initiating digestion of complex carbohydrates with salivary amylase

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21
Q

Food is forced from

A

oral cavity to vestibule and back across surfaces of teeth.

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22
Q

Steps of Swallowing (Deglutition)

A

Buccal phase > pharyngeal phase > esophageal phase > Bolus Phase

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23
Q

Buccal Phase

A

VOLUNTARY
compression of bolus, retraction of tongue forces bolus into the oropharynx (bolus pushes on the soft palate to close off nasopharynx), then oropharynx and moves bolus towards stomach.
Tongue also stops it from going anteriorly.

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24
Q

Pharyngeal Phase

A

INVOLUNTARY
Elevation of the larynx and folding of the epiglottis direct the bolus past the closed glottis.
Nothing goes through the airway, only the esophagus is opened.

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25
Esophageal Phase
INVOLUNTARY contraction of pharyngeal muscles forces the bolus through the entrance to the esophagus. Bolus is pushed toward the stomach by a peristaltic wave (by CN IX and X) Stretch, caused by food, in the esophagus will cause it to relax. Sphincters
26
Bolus enters the stomach
the approach of the bolus triggers the opening of the lower esophageal sphincter.
27
Stomach
temporary storage of ingested food mechanical digestion w/ muscular contractions chemical digestion of food with acid and enzymes
28
Chyme
partially digested food mixed with acidic secretions of stomach
29
Acid
helps break down plant cell walls/CT in meat activates pepsinogen -> pepsin kills microorganisms denatures proteins
30
What is the tissue type of the stomach?
simple columnar epithelium w/ additional layers of smooth muscle
31
Pepsinogen + HCL >
pepsin
32
As the stomach contents become more fluid
pH approaches 2.0 Preliminary digestion of proteins by pepsin increases
33
T/F: Are nutrients absorbed by the stomach?
FALSE
34
Production of acid and enzymes by gastric mucosa is controlled by
CNS Short reflexes of ENS Hormones of digestive tract
35
Gastrin is produced by
Stomach and duodenum
36
Cholecystokinin (CCK) and secretin are produced by
duodenum
37
Function of Gastrin:
Stimulate parietal and chief cells increase contraction of gastric wall
38
Function of Cholecystokinin
Production of pancreatic enzymes Contracts gall bladder Relaxes hepatopancreatic sphincter
39
Mechanical chewing makes a bolus that increases surface area for
chemical breakdown
40
Esophagus hiatus
pierces the diaphragm that transports food from the oral cavity down to the stomach
41
peristalsis
will move food down even if we're upside down
42
Collagen fibers in the adventitia help
keep the esophagus in place.
43
What takes place in the esophagus? Segmentation or peristalsis?
Peristalsis
44
How does food enter and go through the stomach?
CARDIA > FUNDUS > BODY (enzymes and acids) > PYLORIC PART (sphincter guards the exit).
45
Mucosa- directly touches the food. Stomach collapses when there’s no food. In this state the mucosa makes folds
Rugae
46
Gastric pits
mucus cells- alkaline (high pH) mucus will line the whole stomach wall and neutralize acids if they try to get out of the stomach.
47
Parietal
makes HCL (lowers pH) and intrinsic factor (helps make RBCs)
48
G cells
enteroendocrine cells- makes a hormone called gastrin- it will stimulate all digestive processes- stimulate muscular layer to contract and digest food.
49
Chief cells
makes pepsinogen (inactive form of pepsin) interacts with HCL and activates it to become pepsin. Helps to start digesting proteins.
50
What is the main way to differentiate between accessory organs and primary organs of the digestive system?
Accessory Organs: help with breaking down food. Primary Organs: involved with the digestive tract.
51
Cephalic Phase
Thoughts or smells of food, but food has not entered the digestive tract. Stimulated by the vagus nerve. Preparation phase.
52
Gastric Phase
Food is in the stomach. Both submucosal and myenteric plexuses are stimulated and now start the contraction of muscle layers and increase all other activities,
53
Intestinal phase
if food is leaving there is no need of pepsinogen- need o deal with chyme as it enters the intestine.
54
Gastroenteric reflex
stomach is stimulated and starts intestinal motility.
55
Gastroileal reflex
food in stomach and will open the illiosecal, small intestine, and have food come from small to large intestine.
56
Pancreatic islet
(endocrine) hormone secretions
57
pancreatic acini
(exocrine) secretes stuff to the surface
58
exocrine pancreas
secretes alkaline, enzyme rich fluid to help neutralize acid going out of the stomach and damaging the small intestine.
59
Secretin
detects a decrease in the pH and promotes alkaline secretion
60
Why does CCK need to be inactivated beforehand?
To ensure that we don't release enzymes that can damage our own tissues.
61
Alpha cells
produce glucagon
62
Beta cells
produce insulin
63
An increase of blood glucose leads to
beta cells secreting insulin
64
A decrease of blood glucose leads to
alpha cells secreting glucagon increased breakdown of fat and synthesis and release of glucose
65
Hepatocytes make
bile
66
Where is bile collected?
interlobular bile duct
67
T/F: Blood and Bile are moving in the same direction
F
68
What will stimulate CCK?
Food at the duodenum.
69
Function of bile:
to break up lipids and make more surface area to have lipid enzymes work on it.
70
Bile salts help emulsify
lipids
71
Where is backup of bile stored?
Gallbladder
72
Enterohepatic Circulation:
At the end of the small intestine, we reclaim the bile salts and put them back in the liver.
73
Gallbladder
holds bile reabsorbs water from bile and leaves salts.
74
What increases the surface area of the small intestine?
circular folds and intestinal villi
75
Lacteals
where lipids that are absorbed go into circulation.
76
Duodenal submucosal glands
produce lots of mucus for when chyme arrives from the stomach in order to not injure cells.
77
During absorption, we must breakdown macromolecules to
monomers
78
Physiology of the small intestine:
Lipids > Micelles > epithelial cells > chylomicrons > interstitial fluid > lacteals happens mostly in the jejunum
79
What is the issue if food gets stuck at the cecum?
if food gets trapped here, it will block the appendix and cause inflammation. This area has a lot of bacterial so if it bursts then it will become a major issue.
80
Rectum:
haustras: promotes absorption and churning no villi makes a lot of mucus to dehydrate and compact all of these materials. segmentation occurs here
81
Short Reflex of Defecation
Short reflex: intrinsic myenteric defecation reflex- triggers peristalsis in the sigmoid colon and rectum Two sphincters here
82
External sphincter is under
voluntary control
83
Internal sphincter is under
involuntary control
84
Long Reflex of Defecation
parasympathetic defecation reflex coordinated by sacral parasympathetic neurons stimulates mass movements.
85
What is needed to open the external sphincter
somatic nervous system
86
Absorption
period following a meal
87
Postabsorption
normal blood glucose levels are maintained body relies on internal energy reserves most cells break down lipids or amino acids

A&P 2 (6 decks)

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