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A+P 2-Test 3 > Digestive system > Flashcards

Digestive system Flashcards

1
Q
  1. Define digestion, alimentary, and gastrointestinal tract.
A

1.Mechanical & physical breakdown of food, followed by its absorption. Alimentary = GI tract = all of the organs listed in #3.

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2
Q
  1. Briefly describe the overall 5 steps of the digestive process.
A

2.Ingestion, movement, digestion, absorption, defecation

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3
Q
  1. List the organs of the GI tract.
A

3.Oral cavity, pharynx, esophagus, stomach, small intestine, large intestine

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4
Q
  1. List the digestive accessory organs.
A

4.Salivary glands, teeth, tongue, pancreas, liver, gall bladder

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5
Q
  1. Describe the 4 layers of the GI tract microstructure.
A

5.Mucosa, submucosa, muscularis, serosa = visceral peritoneum

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6
Q
  1. Define parietal and visceral peritoneum, and peritoneal cavity.
A

6.Parietal peritoneum is the shiny lining of the abdominal cavity, visceral peritoneum is the shiny outer surface of the abdominal viscera and the cavity is between the two.

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7
Q
  1. List and describe the location of the 5 peritoneal folds.
A

7.Falciform ligament from liver to ventral body wall, Mesentery proper from the SI to the dorsal body wall, Mesocolon/rectum from the LI to the dorsal body wall, Greater omentum from the greater curvature of stomach, draping over SI, to dorsal body wall; Lesser omentum from the lesser curvature of stomach to liver.

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8
Q
  1. Describe the boundaries of the oral cavity.
A

8.Hard palate (palatine bones & palatine process of maxilla), tongue, cheeks, soft palate

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9
Q
  1. Describe the labial frenulum, lingual frenulum, bolus, and papillae.
A

9.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
  1. Describe the tissue that comprises the tongue.
A

10.Skeletal muscle and mucous membrane

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11
Q
  1. Describe the location of the 4 main taste zones.
A

11.Sweet - tip; sour - sides; bitter - back; salt - just posterior to sweet

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12
Q
  1. Name the 3 pairs of salivary glands.
A

12.Parotid, submandibular, sublingual

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13
Q
  1. Describe the function, composition, and secretion control of saliva.
A

13.Lubricate & moisten food & kill bacteria, mostly water plus lysozyme, amylase & mucins; PNS & food & mouth irritation increase salivation, SNS & fear & dehydration decrease salivation

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14
Q
  1. Define gingiva.
A

14.Gums

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15
Q
  1. Describe the general structure of a tooth (cementum, enamel, pulp cavity, dentin, crown, root, neck, apical foramen, periodontal ligament).
A

15.Cementum is bone-like material covering root, enamel is calcified hard covering of crown, pulp cavity is where blood vessels and nerves are present; Dentin is bone-like material comprising the bulk of the tooth, crown is part of tooth showing in the mouth, root is part not showing embedded in jaw alveoli; neck is junction at gum line between root and crown; apical foramen is hole in the root for entry/exit of nerves and blood vessels; periodontal ligament holds root into the alveoli.

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16
Q
  1. Name the hardest substance of the tooth.
A

16.Enamel

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17
Q
  1. Define the directional terms: Labial, buccal, lingual, palatal, and occlusal.
A
  1. Labial is nearest lips, buccal is nearest cheek, lingual is nearest tongue, palatal is nearest palate & occlusal is chewing surface
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18
Q
  1. How many temporary and how many adult teeth in a normal person.?
A

18.20/32

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19
Q
  1. Describe ingestion, mastication, and deglutition.
A

19.Ingestion is eating, mastication is chewing, deglutition is swallowing.

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20
Q
  1. Define pharynx, esophageal hiatus, peristalsis, and esophageal sphincters.
A

20.Pharynx is throat, esophageal hiatus is hole in diaphragm for esophagus to pass into abdominal cavity; peristalsis is wavelike rippling contraction, and esophagus has circular muscles at superior & inferior ends.

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21
Q
  1. Describe the function of the esophagus.
A

21.Transport food

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22
Q
  1. Describe the 4 areas and 2 curves of the stomach.
A

22.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
  1. Describe the location of the pyloric sphincter.
A

23.Gastroduodenal junction

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24
Q
  1. Name the substances that comprise gastric juice; name the cells that produce them.
A

24.Parietal cells make HCl; mucus cells make mucus; Zymogenic cells make pepsinogen

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25
Q
  1. Name the hormone made by gastric cells.
A

25.Gastrin

26
Q
  1. Define chyme.
A

26.Liquefied food

27
Q
  1. Describe the mechanism of gastric motility.
A

27.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.

28
Q
  1. Describe the stimulatory controls of gastric motility.
A

28.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
  1. Describe the inhibitory controls of gastric motility.
A
  1. Enterogastric reflex inhibits motility. A distended duodenum causes the release of GIP, cholecystokinin & secretin which inhibit gastric motility.
30
Q
  1. Describe the function of gastric mucus, hydrochloric acid, and pepsinogen.
A

30.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
  1. Describe the stimulatory mechanisms of gastric secretions.
A

31.Same as for motility, see #28

32
Q
  1. Describe the inhibitory controls of gastric secretions.
A

32.Same as for motility, see #29

33
Q
  1. Describe any absorption that occurs from the stomach.
A

33.Very little

34
Q
  1. Describe the function of gastrin, secretin, cholecystokinin, and gastric inhibitory peptide.
A

34.Gastrin stimulates gastric motility & secretions & is released by stomach (pylorus) cells in response to distention. The other hormones are released by the duodenum in response to distention & inhibit gastric motility & secretions.

35
Q
  1. Describe the location of the pancreas and pancreatic duct.
A

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

36
Q
  1. Describe the substances made by pancreatic islet cells.
A

36.Islets are the hormonal part of the pancreas - substances include insulin & glucagon

37
Q
  1. Name the cells that make pancreatic juice.
A

37.Acinar cells

38
Q
  1. Describe the composition of pancreatic juice.
A

38.Water, Bicarbonate, Amylase, Lipase, Proteases (carboxypolypeptidase, trypsin, chymotrypsin)

39
Q
  1. Describe the function of trypsin, chymotrypsin, carboxypeptidase, pancreatic amylase, and pancreatic lipase.
A

39.First three are proteases, amylase breaks down carbohydrates (starch), and lipase breaks down fat

40
Q
  1. Describe the neural and hormonal controls of pancreatic secretions.
A

40.Vagus nerve (PNS) stimulates secretions & SNS inhibits it. Secretin, Cholecystokinin stimulate pancreatic secretions.

41
Q
  1. Define hepatocyte.
A

41.Liver cell

42
Q
  1. Describe the course of the common bile duct.
A

42.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
  1. Name the cells that make bile.
A

43.Hepatocyte

44
Q
  1. Describe the function of the gall bladder.
A

44.Store bile

45
Q
  1. Describe the composition of bile.
A

45.Water, bile salts, bilirubin

46
Q
  1. Describe the purpose of bile salts and explain what is meant by enterohepatic circulation.
A

46.Bile salts serve to emulsify fats which physically breaks them 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
  1. Describe some mechanisms to stimulate the rate of bile secretion.
A

47.Enterohepatic circulation stimulates bile secretion as does vagus nerve, as does secretin & cholecystokinin

48
Q
  1. Briefly, list some functions of the liver.
A

48.Make bile, detoxify, store nutrients, vitamins & poisons, metabolic hub, get rid of old blood cells, makes blood proteins and clotting factors

49
Q
  1. Name the 3 segments of the small intestine.
A

49.Duodenum, jejunum, ileum

50
Q
  1. Define villi, microvilli, and duodenal (Brunner’s) glands.
A

50.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
  1. Define lacteal.
A

51.Intestinal lymph vessel to absorb large particles that cannot fit into blood capillaries, such as fats & proteins.

52
Q
  1. Describe segmentation and peristalsis.
A

52.Segmentation is a stationary contraction that mixes the contents & breaks it into littler chunks; peristalsis is a wave - like contraction moving contents inferiorly.

53
Q
  1. Define absorption. Where does 90% of the absorption occur?
A

53.Broken-down food passes from intestinal lumen into lymph or blood vessels. Most occurs in small intestine.

54
Q
  1. Describe the absorption of carbohydrates, proteins, lipids, vitamins, water and electrolytes in the intestine.
A

54.Carbohydrates are broken down from saliva & again in duodenum from pancreatic amylase. It absorbs by active transport into blood capillaries. Proteins are broken down in stomach (HCl & Pepsin) and further by pancreatic proteases. Amino acids are absorbed into blood vessels. 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. Vitamins ADEK are absorbed with lipids & Bs and C are absorbed with the water. 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.

55
Q
  1. Define micelle and chylomicron.
A

55.See above.

56
Q
  1. Describe the various anatomical regions of the large intestine.
A

56.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 into 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
  1. Define haustra and taeniae coli.
A

57.Haustra are pouches of LI and taeniae coli are LI muscular bands on the surface of the colon

58
Q
  1. Describe the gastroileal reflex, haustral churning, mass peristalsis, and the defecation reflex.
A

58.The gastroileal reflex occurs when the stomach is full of food, the ileum releases its contents into the LI. This causes peristalsis of the LI. A couple of times per day, a huge peristalsis occurs in LI forcing contents into rectum. This stretches 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
  1. Explain why defecation can be voluntarily controlled.
A

59.External anal sphincter is voluntary skeletal muscle

60
Q
  1. Define feces.
A

60.Solid waste

61
Q
  1. Describe the basic functions of the large intestine.
A

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

62
Q
  1. Describe the products of goblet cells.
A

62.Mucus

A+P 2-Test 3 (2 decks)

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