Brainscape's Knowledge GenomeTM

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


See full index

Human Anatomy & Physiology II > Digestive System > Flashcards

Digestive System Flashcards

1
Q

What structure control the most

A

Ileocecal valve

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

Where is the most of your food digested

A

Small intestine

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

Which of these is found in saliva

A

Lysozyme

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

W/c of these an example of mechanical digestion

A

Chewing

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

Which of these organs is an accessory organs of the digestive system

A

Gallbladder

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

Function of saliva

A

Inhibit bacterial growth in the oral cavity

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

Which of these is secreted by by the pancreas

a. CCK
b. Trypsin
c. Brush Border enzyme
d. Pepsin

A

Trypsin

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

Which of these stimulates the contraction of gallbladder

a. Histamine
b. Gastrin
c. Secretin
d. CCK

A

Cholecystokinin

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

What part of the brain maintains body temperature

A

Hypothalamus

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

What hormones responsible for determining the basal metabolic rate

A

Thyroxine

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

The alimentary canal also called:

A

GI tract

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

Primary function of Digestive functions:

A

🔅Ingestion
🔅propulsion (peristalsis)
🔅mechanical digestion (food breakdown thru chewing)
🔅chemical digestion ( food breakdown thru digestion)
↪️ starts in mouth to intestine
🔅secretion and absorption (large intestine)
🔅compaction and defecation

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

Digestive system composed of:

A
  1. Digestive tract

2. Accessory organs

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

It is a muscular tube lined w mucous membrane

▪️mouth ➡️pharynx ➡️ esophagus ➡️ stomach ➡️ small intestine ➡️ large intestine ➡️ rectus / anus

A

Alimentary Canal (or GI tract or Gut)

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

▪️ secretes products into digestive tract

▪️ consists of liver, gallbladder, pancreas and salivary glands

A

Accessory Organs

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

▪️ provides access route for blood vessels, nerves, and lymphatics
▪️ stabilizes attached organs
▪️ prevents entanglement of intestines

A

mesentery in abdominopelvic cavity

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

Increase surface area for absorbing nutrients

A

Permanent ridges and temporary folds

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

Layers o the digestive tract:

A
  1. Mucosa
  2. Submucosa
  3. Muscularis externa
  4. Serosa
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q
  • innermost lining
  • mucous membrane moistened by glandular secretions
  • simple columnar epithelium
  • contain enteroendocrine cells w/c secrete gastrin
A

Mucosa

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q
  • has large blood vessels and lymphatic vessels

- contains exocrine glands secreting buffers and enzymes into lumen

A

Submucosa

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

Smooth muscle cells in two layers (inner circular layer and outer longitudinal layer) for movement along tract

A

Muscularis externa

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

▪️layer of visceral peritoneum found along digestive tract in peritoneal cavity (not in oral cavity, pharynx, esophagus, and rectum) to adjacent structures

A

Serosa

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q
  • It’s involved in local control of digestive activities
  • contains sensory neutrons, parasympathetic and sympathetic fibres
    🔘parasympathetic stimulation increases digestive muscle tone and activity
    🔘sympathetic stimulation relaxes muscle and inhibits activity
A

Nerve Plexuses

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

Two important nerve plexuses serve the alimentary canal

A
  • Submucosal nerve plexus

- Myenteric nerve plexus

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

Food enters digestive tract as:

A

Bolus (moist, compact mass of material)

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

Bolus propelled along tract by:

A

Muscularis externa

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

Process of sequential contraction moving materials along tract called:

A

Peristalsis

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

▪️series of contractions to mix, churn, and fragment bolus.
▪️mixes materials w intestinal secretions
▪️occurs in small intestine and part of large intestine

A

Segmentation

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

Moistening, mixing food w saliva

A

Oral cavity, teeth, tongue: mechanical processing

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

Muscular propulsion of food into esophagus

A

Pharynx

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

Transports swallowed food to stomach

A

Esophagus

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

Chemical and mechanical processing

A

Stomach

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

enzymatic digestion and absorption

A

small intestine

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

dehydration and compaction of indigestible materials

A

Large intestine

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

🔹Contains tongue, saliva from salivary glands, teeth
🔹mastication (chewing)
🔹chemical digestion of carbohydrates and lipids begins here

A

Oral cavity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Process of teeth crushing and shredding food called:

A

mastication (chewing)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

🔹protect the anterior opening (1)
🔹 form the lateral walls (2)
🔹 forms the anterior roof (3)
🔹forms the posterior roof (4)

A
  1. Lips (labia)
  2. Cheeks
  3. Hard palate
  4. Soft palate
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

🔹 fleshly projection of the soft palate
🔹 area contained by the teeth
🔹 attached to hyoid bone and by the lingual frenulum to the floor of the mouth
🔹palatine and lingual

A
  1. Uvula
  2. Oral cavity
  3. Tongue
  4. Tonsils
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What is the purpose of the uvula?

A

▪️key role in the articulation of the sounds of speech

▪️smaller role in snoring and sleep apnea

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

mouth physiology 👄👅

A

🔹mastication (chewing) of food
🔹mixing masticated food w saliva
🔹initiation of swallowing by the tongue
🔹 allows for the sense of taste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Five elements of taste perception:

A
  1. Salty
  2. Sour
  3. Bitter
  4. Sweet
  5. Umami (or savory)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Food is propelled in esophagus by the two muscle layers:

A
  1. Longitudinal inner layer

2. Circular outer layer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

🔹hollow, muscular tube 25cm long and 2cm wide
- descends posterior to trachea
🔹transports food and liquid from pharynx to stomach

A

Esophagus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Swallowing also called:

A

Deglutition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Same layers as rest of digestive tract:

A

Mucosa, submucosa, muscularis externa

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Enters abdominopelvic cavity through opening in diaphragm called:

A

Esophageal hiatus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Two sphincters are positioned at the top and bottom of the esophagus- prevents:

A

Reflux or regurgitation of food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

▪️Located on the left side of the abdominal cavity

▪️muscular, expandable, J-shaped tube ➡️ can hold 1-1.5L when full

A

Stomach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Food empties into the small intestine at the :

A

Pyloric sphincter (valve)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Stomach regions

A

🔹 Fundus
🔹 Cardiac
🔹 Body
🔹 Pylorus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q
  • Prominent mucosal folds
  • allows gastric expansion with filling
  • flatten out with stomach expansion
A

Rugae

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

attaches the liver to the lesser curvature of the stomach

A

Lesser Omentum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

attaches the greater curvature of the stomach and many other digestive organs to the posterior body wall
▫️contains fat to insulate, cushion, and protect abdominal organs
▫️ has lymph nodules containing macrophages

A

Greater omentum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Three layers of smooth muscle of the stomach

A
  1. Circular layer
  2. Longitudinal layer
  3. Oblique layer
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

🔹 strengthens stomach wall

🔹 assists in churning needed to form chyme

A

Oblique layer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

Alimentary canal also called:

A

Gastrointestinal (GI) tract or gut, is continuous, coiled

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

Stomach Functions:

A
  1. Temporary storage tank and site for food breakdown
  2. Secretion of gastrin
  3. Regulates the rate of chyme into the small intestine
  4. Digestion of food
  5. Absorption of small quantities of H2O, and some dissolved substances (alcohol, aspirin)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Produce gastrin?

A

Enteroendocrine cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Parietal cells secretes:

  • Intrinsic factor
  • hydrochloric acid
A

Chief cells secrete:

  • pepsinogen
  • rennin and gastric lipase in newborn (for milk digestion)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q
  • Secrete most of acid and enzymes involved in gastric digestion
  • dominated by parietal and chief cells
  • secretes about 1500mL gastric juice daily
A

Gastric glands in fundus and body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

Secrete mucus and hormones that coordinate and control Digestive activity:

A

Gastric glands in pylorus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

▫️reverse peristalsis in the stomach

A

Vomiting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

Vomiting centre of the brain

A

Medulla

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

▫️The body’s major digestive organ, 2.5 - 7m long or 8-20” extending from the pyloric sphincter to the ileocecal valve

▫️major site of nutrient absorption into the blood

A

Small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

Three regions of small intestine:

A
  1. Duodenum
  2. Jejune my
  3. Ileum
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

▫️The most important section of the small intestine
▫️shortest, 5% of length
▫️receives the chyme from stomach and secretion from the liver, gall bladder, and pancreas.

A

Duodenum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

▫️most chemical digestion(enzyme) and nutrient absorption

▫️35% of the length

A

Jejunum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

▫️extends from the jejunum to large intestine- ends at the ileocecal valve
▫️all that is left of the chyme by the time it reaches the ileum is water, cellulose (insoluble fibre-unable to digest) and bacteria
▫️60% of total length ➡️ 12”

A

Ileum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

Enzyme produced by saliva

A

Salivary Amylase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

Enzymes produced by intestinal cells (helps w breaking down)

A

Brush porter (BB)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

Enzymes produced by pancreas

A

For fats and polysaccharide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

Carries enzymes to the small intestine

A

Pancreatic duct

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

____formed by the liver, enters the duodenum through the bile duct ➡️ stored in gallbladder between eatings
▫️aids in digestion and absorption
▫️contains bicarbonate to neutralize acidic chyme

A

Bile

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

Three structural modifications that increase the surface area:

A
  1. Microvilli
  2. Villi
  3. Circular Folds
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

Tiny projections of the plasma membrane (create a brush border appearance)

A

Microvilli

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

Fingerlike structures formed by the mucosa (increase surface area 600x)

A

Villi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
77
Q

▫️deep folds of mucosa and submucosa (mostly in jejunum)

A

Circular folds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
78
Q

▫️simple columnar epithelium on surface of villi carpeted w microvilli
▫️ secretes brush border enzymes

A

Brush Border

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
79
Q

____ enzyme breakdown disaccharide into monosaccharides

A

Brush Border Enzyme

80
Q

No blood flatlobules floating in the capillaries/blood stream
↪️dump in lacteals / lymphatic fluid

A

…

81
Q 
Produced very large amount of enzymes.
Other enzymes:
1. Pancreatic amylase
2. Pancreatic lipase
3. Proteases
A

Pancreas

82
Q

_____ helps break fat lobules to little bits and get absorb in the lacteals.
Take flat lobules and emulsifies them

A

Bile Salts

83
Q

______ _______ enter the duodenum with the bile at the same time at the hepatopancreatic ampulla

A

Pancreatic Juices

84
Q

Major function of Large intestine:

A
  1. Absorption of vits. and lots of water
  2. Reabsorption of water from intestinal contents
  3. Compaction of indigestible intestinal contents into feces
  4. Storage of feces prior to defecation
85
Q

Remaining bolus will sit in the large intestine for ____ to ____ hrs. Before it is expelled so it can become a semi-solid mass.

A

◻️12 to 24 hrs

86
Q

The bacteria of Large intestine (take up about 30% of the content) termed called____

A

Normal Flora

87
Q

The LI normal flora releases gases ___ and ____ (odorous) about 500mL/day

A

▫️methane
▫️hydrogen sulfide

These gas is called FLATUS
increase production with more CHO and beans

88
Q

Three regions of Large Intestine:

A
  1. Cecum
  2. Colon
  3. Rectum / Anus
89
Q

In animal, Appendix -allows them to breakdown plant cellulose

A

In human, appendix is attached to cecum and it does nothing

90
Q

It collects and stores material (LI) -begin process of compaction

A

Cecum

91
Q

▫️It forms the last 15cm of digestive tract
▫️expandable for temporary storage of feces
▫️stretching triggers defecation reflex

A

Rectum

92
Q

▫️ powerful peristalsis contractions -occur few times daily in response to distension of stomach and duodenum
▫️ begins at transverse colon and push feces along distal portion of Large intestine

A

Mass Movements

93
Q

Tends to lose mass movement

A

Peristalsis

94
Q

Opening of the large intestine. It has two sphincters which are normally closed except during defecation.

A

Anus

95
Q

The two Anal Sphincters are:

A
  1. External Anal Sphincter - formed by skeletal muscle and under voluntary control
  2. Internal Involuntary Sphincter - formed by smooth muscle
96
Q

Important vitamins produced by bacteria in colon:

A
  1. Vitamin K
  2. Vitamin B5
  3. Vitamin B7 (biotin)
97
Q

Feces is composed of:

A 
▫️75% water 
▫️5% bacteria
▫️mixture of indigestible materials
▫️inorganic matter
▫️remains of epithelial cells (lining of large intestines, mostly water, cellulose)
98
Q

Forces feces into rectum
▫️distension triggers defecation reflex
▫️defecation when external Sphincter is voluntarily relaxed

A

Peristalsis

99
Q

Accessory digestive Organs:

A
  1. Teeth
  2. Salivary Glands
  3. Pancreas
  4. Liver
  5. Gallbladder
100
Q

Humans has two sets of teeth:

A
  1. Deciduous (baby or milk) teeth
    ▫️20 teeth are fully formed by age two
  2. Permanent teeth
    ▫️ replace deciduous teeth around ages 6-12
    ▫️ a full set of 32 teeth. Third molars appear between ages 17 and 25
101
Q

Classification of teeth

A

▫️ incisors - chisel shaped for cutting
▫️ fang-like for tearing or piercing
▫️ premolars - grinding
▫️ Molars - grinding

102
Q

____ exposed part above the gingiva or gum

A

Crown

103
Q

It covers the crown of tooth

A

Enamel

104
Q

It forms the bulk of the tooth surrounding pulp cavity.

Sensitivity in teeth

A

Dentin

105
Q

It contains connective tissue, blood vessels, and nerve fibres

A

Pulp cavity

106
Q

______ where the pulp cavity extends into the root

A

Root Canal

107
Q

It is a region in contact with the gum. Connects crown to root

A

Neck

108
Q

Cement-covers outer surface and attaches the tooth to periodontal membrane

A

Root

109
Q

Salivary Glands contain enzyme and microbial

Three pairs empty secretion into mouth:

A
  1. Parotid
  2. Submandibular
  3. Sublingual
110
Q

It is a mixture of mucus and serous fluids. Produced by salivary glands - 1L/day
It helps to form food bolus

A

Saliva

111
Q

Saliva contains:

A
  1. Salivary amylase (is an alkaline juice that begins the process of starch digestion)
  2. lysozymes
  3. Antibodies (inhibit bacteria)
112
Q

The watery fluid of the saliva acts to _______ chemicals so they can be tasted (I.e. salty, sweet)

A

Dissolves

113
Q

________It acts as chemoreceptors by dissolving saliva.

A

Tastebuds

114
Q

The digestive enzymes and alkaline secretions form the

A

Pancreatic Juice -secretes 1,400mL/day (reabsorbed in LI)

115
Q

The secretion of the digestive enzymes and bicarbonate is under control from the ____ and _____

A
  1. Vagus nerve

2. Hormonal stimulation

116
Q

The presence of chyme in the duodenum causes the release of the hormones _______ and ______ from the duodenum (both travels in blood)

A

▫️ CCK

▫️Secretin

117
Q

Propelling mechanism:

A

Peristalsis

118
Q

It is a hormone that stimulates release of pancreatic enzymes and the gallbladder to release stored fat

A

CCK

119
Q

It is a hormone that stimulates bicarbonate secretion and causes the liver to secrete more bile.

A

Secretin

120
Q

▫️Largest gland in body - Digestive function bile production
▫️connected to the gallbladder via the common hepatic duct
▫️highly vascularized organ
▫️receives a large flow of blood through the portal vein

A

Liver

121
Q

Hepatic cells secrete a greenish yellowish substance called ____ which exist through hepatic bile ducts

A

Bile

122
Q

Key role of the liver:

A
  1. Produce bile
  2. Does detoxification
  3. All that goes to digestive system through liver, gets cleaned before it goes to vena cava
123
Q

Normal pressure in portal system:

A

10mmHg (blood flows quite easily)

124
Q

Digestive and metabolic functions of the liver?

A

Refer to pg 22 of the slide

125
Q

____ the most abundant blood protein. It’s purpose is to hold fluids in the bloodstream.

A

Albumin

  • when blood albumin is too low, fluids move into the interstitial space ➡️edema
  • water ff albumin;otherwise goes to interstitial space. Maintain blood vol
126
Q

Cholesterol serves as building blocks of _____, ______, and _____
It is not used as ATP.

A

▫️hormone
▫️vit.D
▫️plasma membrane

127
Q

A cholesterol is made by the ______. Only 15% should come from the diet.
A cholesterol damaging causes ARTEROSCHLEROSIS

A

Liver

128
Q

Fats and cholesterol can’t freely circulate in the blood- they circulate attached to ____

A

Lipoprotein

129
Q

Two types of lipoproteins:

A
  1. LDL (low density lipoprotein) - it adhere to blood vessels
  2. HDL (high density lipoprotein) - it goes to liver to be detoxified and excreted.
130
Q

Bile is formed by the _____ enters the _____through the ______ ➡️stored in ______ between meals

A

Livers➡️duodenum ➡️bile duct ➡️gallbladder

131
Q

bile salts gets bound to ____

A

fats

132
Q

Pancreatic juice enters the duodenum with the bile at the same time at the____

A

Hepatopancreatic ampulla

133
Q

Only bile salts have a digestive function:

A
  1. Emulsifies fats by breaking large fat globules into smaller ones
  2. Allows for fat digestion and absorption of fat soluble vitamins
134
Q

People with high cholesterol takes a ____drug

A

Statin ➡️ increase bile salt production and take cholesterol out of blood and excreted out into feces

135
Q

Bilirubin comes from RBC; jaundice w/c is the accumulation of bilirubin in blood stream

A

We secrete 800 to 1000mL of bile per day

136
Q

Hollow pear-shaped organ located in depression on posterior surface of liver.
▫️stores and concentrates bile bet meals
▫️stimulates by CCK to secrete bile - especially with consumption of fatty meal

A

Gallbladder

▪️the more fatty meals the more CCK release

137
Q

Pancreatic enzymes works in a bicarbonate environment

A

You only mix the pancreatitis enzymes and bicarbonate until very close to small intestine

138
Q

Peristalsis vs segmentation

A

Segmentation - take chyme and mix with bile together

139
Q

Mechanical vs chemical digestion?

A

Mechanical - mixing food in mouth by tongue, churning food in stomach , segmentation in small intestine

Chemical- enzymes breakdown food molecules
▫️carb broken to simple sugar
▫️proteins broken to amino acids
▫️ fats broken to fatty acid

140
Q

Two phases of swallowing:

A
  1. Buccal phase (voluntary)
    ▪️occurs in mouth
    ▪️the bolus is forced into the pharynx by the tongue
  2. Pharyngeal-esophageal phase
    ▪️involuntary transport of bolus by peristalsis
    ▪️nasal and respiratory passageways are blocked
    ▪️the cardioesophageal Sphincter is opened when food presses against it
    ▪️
141
Q

Presence of food rising pH causes the release of hormone ______

A

Gastrin

  • stimulates release of gastric juice
  • stimulates stomach emptying
142
Q

Gastrin causes stomach glands to produce:

A

▪️protein-digesting enzymes
▪️mucus
▪️hydrochloric acid (makes the stomach content very acidic)
▪️Acidic pH ( activates pepsinogen to pepsin for protein digestion)

143
Q

Protein digestion enzymes:

A

▪️pepsin

▪️ Rennin

144
Q

The most vigorous peristalsis and mixing action occur close to the ______

A

Pylorus

145
Q

The ___________ of the stomach acts as a pump that delivers small amounts of chyme into the duodenum

A

Pyloric end

146
Q

The peristaltic wave closes the pyloric valve, forcing most of the contents of the pylorus backward into the stomach

A

Retropulsion

147
Q

The stomach empties in ____ to ____ hrs

A

4 to 6 hrs

148
Q

Intestinal enzymes from the ____________ function to:

A

Brush Border
▪️ breakdown double sugars into simple sugars
▪️complete some protein digestion

149
Q

_____ and _______ help to complete digestion of all food groups

A

▪️ intestinal enzymes

▪️ pancreatic enzymes

150
Q

Release of pancreatic juice from the pancreas into the duodenum is stimulated by: (PNS)

A

▪️ Vagus Nerve
▪️ local hormones that travel via the blood to influence the release of pancreatic juice (and bile)
▫️secretin
▫️CCK

151
Q

Acts as fat emulsifier.

Needed for fat absorption and absorption of fat-soluble vitamins (ADEK)

A

BILE

152
Q

Substances are transported to the liver by the ______

A

Hepatic portal vein or Lymph

153
Q

End product digestion:
▪️ most substances are absorbed by _________ through cell membranes
▪️ lipids are absorbed by ______

A

▪️ active transport

▪️diffusion

154
Q

Inhibits secretion of gastric juice and pancreatic juice
- innervated by nerve fibres
-source : stomach and duodenum
Opposite of Gastrin

A

Somatostatin

155
Q

Feces contains :

A

▪️undigested food residues
▪️Mucus
▪️Bacteria
▪️Water

156
Q

Haustral contractions are most seen in the ______

A

Large Intestine

157
Q

Four main hormones help regulate digestive function:

A
  1. Gastrin
  2. Secretin
  3. Cholecystokinin (CCK)
  4. Gastric inhibitory peptide (GIP) - also stimulates insulin release from pancreas
158
Q

Substance used by the body for growth, maintenance and repair:

A

▪️Nutrients

(Carbohydrates, Lipids, protein)

159
Q

What are Lipids?

A

▪️saturated fats (meats)
▪️unsaturated fats (nuts, seeds, and vegetable oils)
▪️cholesterol (egg yolk, meats, and milk products)

160
Q

what is complete proteins?

A

it contain all essential amino acids (22 aa)

161
Q

Sum of chemical reaction that occur in an organism

A

Metabolism

162
Q

It is the breakdown of organic substances:

i.e. Glycogen to glucose

A

Catabolism

163
Q

It is a synthesis of new organic molecules

i.e. Glucose converted into glycogen through insulin. It happens in liver and skeletal muscles (mostly)

A

Anabolism

164
Q

Sum of all chemical reactions within cells

A

Cellular metabolism

165
Q

Neurons and RBC use ______ as source of energy

A

Glucose

166
Q

Average adult needs ________ calories each day

A

1500 - 3000 cal

167
Q

Liver cells store _____ and ________ reserve for release when needed

A

▪️triglycerides

▪️glycogen

168
Q

_______converts excess fatty acids to triglycerides for storage. Triglycerides can be converted back to fatty acids when needed.

A

Adipocytes

169
Q

_____ are the body’s preferred source to produce cellular energy (ATP)

A

Carbohydrates

170
Q

Insulin can turn glucose to glycogen. Stores excess as glycogen.

A

….

171
Q

ATP formation: all categories of food can be oxidized to provide energy molecules (ATP)

A

▪️ Monosaccharides
▪️ Fatty acids
▪️ amino acids

172
Q

“Glycogen formation”

Glucose molecules are converted glycogen and stored in the liver

A

Glycogenesis

173
Q

“Glucose splitting” - breaking down glycogen

- glucose is released from the liver into the blood after conversion from glycogen

A

Glycogenolysis

174
Q

“Formation of new sugar”

- glucose is produced from fats and protein (converts into glucose)

A

Gluconeogenesis

↪️happens thru starvation

175
Q

Functions of cholesterol

  • serves as structural basis of (1)________ and (2)_______
  • is a major building block of (3)____________
A
  1. Steroid hormones
  2. Vitamin D
  3. Plasma membranes
176
Q

Cholesterol and fatty acids cannot freely circulate in the bloodstream. They are transported by______

A

Lipoprotein (lipid-protein complexes)

177
Q

Mechanisms that may regulate food intake:

A

▫️levels of nutrients in the blood
▫️hormones
▫️body temperature
▫️psychological factors

178
Q

Interference with the body’s energy balance leads to:

A

▪️obesity

▪️malnutrition

179
Q

It is the minimum resting energy expenditure of an awake, alert person.

A

Basal Metabolic Rate (BMR)

  • average individual 70cal/hour
  • varies depending on Thyroid hormone and muscle mass
180
Q

It is the Total expenditure of a person performing regular ADL’s
________ = BMR + energy expended on activities

A

Total Metabolic rate (TMR)

181
Q

Activities that generate ATP also generate heat….

A

40% of energy generates ATP; 60% is heat

182
Q

Body transfers heat by:

A
  1. Radiation
  2. Evaporation
  3. Convection
  4. Conduction
183
Q

Heat promoting mechanism:

A
  1. Vasoconstriction of blood vessels

2. Shivering- contraction of muscles produces heat

184
Q

Heat Loss Mechanism:

A
  1. Skin via radiation and evaporation
    • increased skin blood flow
    • evaporation of sweat cools skin
  2. Increased respiration
185
Q

When blood sugar levels are low, the liver can make sugar from amino acids and fats. What is this process called?

a. Glycogenesis
b. Glycolysis
c. Gluconeogenesis
d. Glycogenolysis

A

Gluconeogenesis

186
Q

The specialized cells that produce mucus to lubricate the large intestine are called:

A

goblet

187
Q

Chief cells of the gastric glands secrete___

A

pepsinogen

188
Q

Gastrin, seceted by the gastric and duodenal mucosa, acts to __

A

Increase the secretions of the gastric glands

189
Q

Pepsin initiates the chemical digestion of _____

A

Proteins

190
Q

What organ produces enzymes capable of digesting all of the major categories of organic compounds?

A

Pancreas

191
Q

Intrinsic factor is secreted by which cells of the gastric glands?

A

Parietal Cells

192
Q

Where would the least of bacteria be found?

A

Stomach

193
Q

What initiates the swallowing reflex?

A

Sensory receptors detecting the bolus in the pharynx

194
Q

____________ duct carries saliva from the parotid gland into the oral cavity next to the second upper molar.

A

Stensen’s duct

195
Q

The parietal cells produce gastric intrinsic factor which is needed to absorb the vit _____ necessary for blood cell development

A

Vitamin B12

Human Anatomy & Physiology II (11 decks)

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