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Biology 1102 > Exam 3 > Flashcards

Exam 3 Flashcards

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1
Q

Chemical signaling molecules that function systemically, that is, following entrance into the blood.

A

Hormone

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2
Q

Epithelial tissue that releases hormones directly into the blood.

A

Endocrine gland

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3
Q

Localized cell-to-cell communication mediated by intentionally cell-produced molecules.

A

Paracrine signaling

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4
Q

Hormone-like chemicals that are released from the same cell that they act upon.

A

Autocrine substance

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5
Q

Region of the brain that controls the release of hormones by the pituitary gland.

A

Hypothalamus

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6
Q

Hypothalamus-associated gland responsible for releasing numerous hormones including oxytocin and growth hormone.

A

Pituitary gland

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7
Q

Regulator of the reabsorption of water during urine formation such that the urine becomes less dilute.

A

Antidiuretic hormone

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8
Q

Neck-located gland that produces an iodine-containing hormone that is necessary for maintaining normal metabolic rate, growth, and development.

A

Thyroid gland

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9
Q

Iodine-containing hormone that is necessary for maintaining a normal metabolic rate.

A

Thyroxine

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10
Q

Source of a hormone that has the effect of increasing blood calcium levels when those levels otherwise are low

A

Parathyroid gland

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11
Q

Kidney associated gland responsible for producing the hormones epinephrine and cortisol among others.

A

Adrenal gland

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12
Q

Portion of gland responsible for producing the hormones epinephrine as well as norepinephrine

A

Adrenal medulla

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13
Q

Substance substantially responsible for hormonally effecting fight-or-flight responses.

A

Epinephrine

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14
Q

Gland associated with the production of glucocorticoid hormones as well as the hormone, aldosterone.

A

Adrenal cortex

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15
Q

Diversity of lipid-soluble, blood circulating compounds that resemble in structure the membrane compound, cholesterol.

A

Steroid hormones

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16
Q

Glucocorticoid involved in the regulation of blood glucose levels as well as levels of body stress.

A

Cortisol

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17
Q

Mineralocorticoid involved in the regulation of blood sodium ion and potassium ion levels.

A

Aldosterone

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18
Q

Hormone responsible for stimulating production of new red blood cells.

A

Erythropoietin

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19
Q

Primary producer of androgens by males.

A

Testes (as endocrine gland)

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20
Q

Various primary male sex hormones.

A

Androgens

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21
Q

Primary producer of estrogens by females.

A

Ovaries (as endocrine gland)

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22
Q

Various primary female sex hormones.

A

Estrogens

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23
Q

Organ responsible for producing insulin in response to high blood glucose levels.

A

Pancreas (as endocrine gland)

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24
Q

Hormone responsible for signaling various cell types to take up excess glucose from the blood.

A

Insulin

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25
Q

Hormone responsible for signaling various cell types to release glucose into the blood.

A

Glucagon

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26
Q

Disease of excessive blood glucose associated with decreased ability to produce insulin.

A

Diabetes mellitus Type 1

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27
Q

Disease of excessive blood glucose associated with decreased ability of cells to respond to insulin.

A

Diabetes mellitus type 2

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28
Q

Tube that begins with the mouth and ends with the anus that is employed by many animals for digestion.

A

Alimentary canal

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29
Q

Separate interior volume of a biological structure.

A

Lumen

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30
Q

Epithelial tissue that lines the alimentary canal.

A

Mucosa

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31
Q

Involuntary contractions of muscles found in the wall of the alimentary canal that serve both to mix digesting food and to move that food forward towards the anus.

A

Peristalsis

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32
Q

Various sites of production of a watery, lubricating, enzymatic, and immunologically protective substance secreted into the mouth

A

Salivary gland

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33
Q

Enzyme that digests starch as found in the mouth.

A

Salivary amylase

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34
Q

The back of the mouth, also known as the throat.

A

Pharynx

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35
Q

The muscular tube connecting the throat to the stomach.

A

Esophagus

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36
Q

The valve found at the entrance to the stomach that controls especially movement backwards in the alimentary canal, out of the stomach.

A

Lower esophageal sphincter

37
Q

Component of alimentary canal possessing low pH along with protein-digesting enzymes.

A

Stomach

38
Q

Stomach enzyme that digests proteins and which is initially secreted in an inactive form.

A

Pepsin

39
Q

Valve found at the exit of the stomach that controls especially movement forwards in the alimentary canal, out of the stomach.

A

Pyloric sphincter

40
Q

Fluid product of food digestion by the stomach.

A

Chyme

41
Q

Large organ found adjacent to the stomach and diaphragm that possesses secretory as well as substantial synthetic and degradative functions.

A

Liver

42
Q

Bile-storing reservoir that is connected to the liver via a duct and connects to the duodenum via the common bile duct.

A

Gallbladder

43
Q

Liver-produced fluid that is stored in the gallbladder and involved in fat digestion.

A

Bile

44
Q

Emulsifying agent produced by the liver and then released into the duodenum towards fat digestion.

A

Bile salts

45
Q

Glandular organ responsible for releasing insulin, glucagon, and numerous digestive substances.

A

Pancreas

46
Q

Long, immediately post-stomach aspect of the alimentary canal in which the majority of nutrient absorption occurs.

A

Small intestine

47
Q

Movement of substances from the lumen of the alimentary canal and into circulation within body tissues.

A

Absorption

48
Q

Region of the small intestine that receives chyme from the stomach and into which digestive elements are introduced from the gallbladder and the pancreas.

A

Duodenum

49
Q

Multi-celled outfoldings of mucosa which serve to increase mucosal surface area in contact with the alimentary canal lumen.

A

Intestinal villi

50
Q

Outfoldings of plasma membrane of cells making up the intestinal mucosa.

A

Microvilli

51
Q

Region of the small intestine specialized for nutrient absorption.

A

Jejunum

52
Q

Region of the small intestine specialized for immune functioning as well as nutrient absorption.

A

Ileum

53
Q

Region of the alimentary canal in which substantial absorption of water occurs.

A

Large intestine

54
Q

Blind pouch representing the initial section of the large intestine.

A

Cecum

55
Q

Short, thin, worm-shaped, tubular extension of the cecum.

A

Appendix

56
Q

Portion of the large intestine that is found after the cecum and prior to the rectum.

A

Colon

57
Q

Portion of large intestine found just prior to the rectum.

A

Sigmoid colon

58
Q

Region of the large intestine where fully formed feces is stored prior to defecation.

A

Rectum

59
Q

Smooth as well as skeletal muscles that function to prevent the premature movement of feces out of the body.

A

Anal sphincters

60
Q

Amount of energy required to raise one-thousand grams of water by one degree Celsius.

A

Calorie

61
Q

Especially sugars, starches, and fiber which upon digestion is worth ~4 Calories per gram to us in energy.

A

Carbohydrate (dietary)

62
Q

Disaccharide consisting of glucose and fructose moieties.

A

Sucrose

63
Q

Six-carbon highly sweet monosaccharide of fruit.

A

Fructose

64
Q

Sweetener in which some fraction of glucose has been enzymatically converted to fructose to improve sweetness

A

High-fructose corn syrup

65
Q

Sugar or starch that is found in less refined foods in association with relatively ample quantities of vitamins, minerals, and dietary fiber.

A

Complex carbohydrates

66
Q

Water-soluble, colloidal carbohydrate polymers that serve as storage molecules for glucose.

A

Starch

67
Q

Indigestible soluble or insoluble especially long-chained compounds that are associated with plant material.

A

Dietary fiber

68
Q

Indigestible plant material that does not dissolve in water though may absorb water during digestion and is either fermented or serves as a bulking agent during feces formation.

A

Insoluble fiber

69
Q

Indigestible plant material that dissolves in water and typically is fermented in the large intestine.

A

Soluble fiber

70
Q

Sources of amino acids during digestion and which upon digestion are worth ~4 Calories per gram to us in energy.

A

Protein (dietary)

71
Q

Protein primary structure constituent that cannot be synthesized by an organism and therefore which must be supplied to an organism such as dietarily.

A

Essential amino acids

72
Q

Materials that must be emulsified to be digested and which are worth ~9 Calories per gram to us in energy.

A

Fat (dietary)

73
Q

Biomolecule generated via covalent bonding between glycerol and three fatty acids.

A

Triglycerides

74
Q

Triglycerides consisting of fatty acids that lack double bonds and therefore which tend to be solid at room temperature.

A

Saturated fats

75
Q

Triglycerides consisting of fatty acids that possess double bonds and therefore which tend to be liquid at room temperature.

A

Unsaturated fats

76
Q

Triglycerides consisting of fatty acids that possess multiple double bonds and therefore which tend to be liquid at room as well as lower temperatures.

A

Polyunsaturated fats

77
Q

Triglycerides consisting of fatty acids that possess single double bonds and therefore which tend to be liquid at room but not lower temperatures.

A

Monounsaturated fats

78
Q

Triglycerides consisting of fatty acids that possess unnaturally oriented double bonds.

A

Trans fats

79
Q

Multi-ringed, slightly hydrophilic lipid that is a common constituent of mammalian lipid bilayers.

A

Cholesterol

80
Q

Protein-lipid complexes that carry cholesterol and other lipids to body cells from the liver.

A

LDLs

81
Q

Protein-lipid complexes that carry cholesterol and other lipids from body cells to the liver.

A

HDLs

82
Q

Particularly sodium chloride which is used as a food flavor enhancer as it stimulates in a pleasurable manner our tongue taste receptors.

A

Salt (dietary)

83
Q

Primary liquid constituent of fluids as well as many solids that we take into our bodies and whose intake is balanced by various means of excretion.

A

Water (dietary)

84
Q

Intoxicant consisting of ethanol and which is worth ~7 Calories per gram to us in energy.

A

Alcohol (dietary)

85
Q

Calcium, Phosphorus, Magnesium, Sulfur, Sodium, Potassium, and Chloride.

A

Major minerals (dietary)

86
Q

Iron, Iodine, Fluoride, Zinc, Manganese, Selenium, and Copper.

A

Trace minerals

87
Q

Various B, Biotin, C, Folic acid, Niacin, and Pantothenic acid.

A

Water-soluble vitamins

88
Q

A, D, E, and K

A

Fat-soluble vitamins

Biology 1102 (19 decks)

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