End Overview Of GI

Question 1

Which domestic species is most prone to peritonitis? Why?

Answer 1

Horses

Due to small greater omentum

Question 2

What is mastication?

Answer 2

Chewing

Question 3

What is digestion?

Answer 3

The chemical breakdown of food by enzymes

Question 4

What is absorption?

The GI system uses selective absorption. What type of proteins are used to do this?

Answer 4

The movement of a molecule from one place to another.

Specific transporter proteins

Question 5

What is excretion?

Answer 5

The expelling of waste matter that has entered the blood stream

Question 6

What is egestion?

Answer 6

The expelling of a waste product that has never been absorbed in the blood stream

Question 7

What is regurgitation?

Answer 7

The passage of a material from the stomach into the mouth (passive) by smooth muscle contraction

Question 8

What is vomitting?

Answer 8

The active passage of material from the stomach into the mouth

Question 9

What groups make up food?

Answer 9

Protein, hCHO, non hCHO, fat.

Question 10

Why do we need food?

Answer 10

For energy and amino acids

Question 11

Why do we need amino acids?

Answer 11

For proteins: hormones, enzymes etc.

Question 12

Hydrolysable CHO can be referred to as what? What bonds does this contain?

Answer 12

Starch

Alpha glycosidic bonds

Question 13

Non hydrolysable CHO can be referred to as what? What bonds make up this?

Answer 13

Fibre

Beta glycosidic bonds

Question 14

What happens to excess protein in the diet?

Answer 14

It is used for gluconeogenesis

Question 15

What happens to excess glucose in the diet?

Answer 15

It is stored primarily as glycogen, then as fat

Question 16

What is amylose?

Answer 16

Coiled polysaccharide of a glucose. Broken down by hydrolysis with amylase.

Question 17

Where is amylase found in herbivores and omnivores?

Answer 17

In saliva and in the stomach

Question 18

Where is amylase found in carnivores

Answer 18

Stomach only. Little starch in diet, not needed in saliva.

Question 19

What is the pH of the mouth, stomach and SI?

Answer 19

Just below neutral (slightly acidic)
2
Just above neutral (slightly alkaline)

Question 20

Where is acid produced?

Answer 20

Stomach

Omasum in ruminants

Question 21

What is the purpose of stomach acid?

Answer 21

Destroy pathogens

Question 22

What protects the GI from stomach acid?

Answer 22

Diaphragm

Question 23

Which glands in the duodenum secrete alkaline mucus to neutralise stomach acid?

Answer 23

Brunner’s glands

Question 24

What is the name of blood in faeces that has been digested? (Black, tarry stools. Shows problem with upper GI tract, e.g. stomach ulcers)

Answer 24

Melena

Question 25

What is the word for ‘vomitting blood’?

Answer 25

Haematemesis

Question 26

What is the word when bright red blood is present in stools? (Shows problem in lower GI tract, blood not digested)

Answer 26

Haematochezia

Question 27

What is the alkaline tide? Why does this happen?

Answer 27

An increase in blood pH after eating Increase of HCL made by parietal cells Parietal cells secrete HCO3- across their basolateral membrane into the blood

Question 28

On average, what is the total volume of secretion for a human?

Answer 28

10-12 litres

Question 29

Animals secrete much more liquid than they take in. How do they compensate for that

Answer 29

Lots of reabsorption in the gut

Question 30

What is the breakdown of fibre by microbes called?

Answer 30

Fermentation | All species ferment, but to different degrees

Question 31

Why is foregut fermentation more effective than hind gut fermentation?

Answer 31

Amylolytic fermentation is very slow | Foregut fermenters can digest the microbes used for fermentation

Question 32

What is diarrhoea caused by?

Answer 32

An increased fluid uptake in the gut | E.g. cholera, water fails to be reabsorbed.

Question 33

What can cause diarrhoea and why?

Answer 33

Rapid change of diet | Enterocytes can’t regulate digestive enzymes and transporter proteins

Question 34

What is laminitis? What causes this?

Answer 34

Inflammation of the laminae | Too much intake of hCHO, leads to a hormone imbalance

Question 35

How can laminitis be reduced?

Answer 35

Avoid spring grass, as this contains more hCHO than grass does in other seasons