Digestive System Flashcards

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1
Q

Chemical Digestion

A

Process by which enzymes break down food into small molecules that the body can use

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2
Q

Absorption

A

Once food has been broken into small molecules, it can be absorbed by cells in the small intestine

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3
Q

Saliva

A

Secreted by the salivary gland’s to help moisten the food and make it easier to chew. Saliva contains the enzyme amylase that begins to break chemical bonds in starches and sugars.

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4
Q

Esophagus

A

Tube connecting the mouth to the stomach

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5
Q

Peristalsis

A

Wavelike contractions of smooth muscles that push chewed food through the esophagus

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6
Q

Stomach

A

Large muscular sac that continues the chemical and mechanical digestion of food

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7
Q

Small Intestine

A

Digestive organ in which most chemical digestion and absorption of food takes place

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8
Q

Villi

A

Absorbs and carries away nutrients in the small intestine

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9
Q

Microvilli

A

Move food along the surface of the SI and absorb nutrients so that when the food leaves the small intestine, the food is basically nutrient-free

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10
Q

Large Intestine

A

Organ in the digestive system that eliminates food by sending it to the anus, and absorbs water from the undigested material that passes through it

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11
Q

Liver

A

Organ in the digestive system that produces bile, which is a fluid loaded with lipids and salts that help separate fat so enzymes can break it down

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12
Q

Gall Bladder

A

Bile is stored in the gallbladder, another organ in the digestive system, when fat is present in the duodenum (beginning of small intestine), gallbladder releases bile through a duct into small intestine to separate the fat for the enzymes

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13
Q

Pancreas

A

Digestive gland that produces enzymes that break down carbohydrates, proteins, lipids, and nucleic acid. The pancreas also produces sodium bicarbonate, a base that neutralizes stomach acids, because pancreas enzymes would be destroyed by the acidity levels in the stomach, and wouldn’t be able to help digest food

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14
Q

Mechanical Digestion

A

One of the two processes by which food is reduced to molecules that can be absorbed. The physical breakdown of large pieces of food into smaller pieces

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