Exam 3 Flashcards
Chemical signaling molecules that function systemically, that is, following entrance into the blood.
Hormone
Epithelial tissue that releases hormones directly into the blood.
Endocrine gland
Localized cell-to-cell communication mediated by intentionally cell-produced molecules.
Paracrine signaling
Hormone-like chemicals that are released from the same cell that they act upon.
Autocrine substance
Region of the brain that controls the release of hormones by the pituitary gland.
Hypothalamus
Hypothalamus-associated gland responsible for releasing numerous hormones including oxytocin and growth hormone.
Pituitary gland
Regulator of the reabsorption of water during urine formation such that the urine becomes less dilute.
Antidiuretic hormone
Neck-located gland that produces an iodine-containing hormone that is necessary for maintaining normal metabolic rate, growth, and development.
Thyroid gland
Iodine-containing hormone that is necessary for maintaining a normal metabolic rate.
Thyroxine
Source of a hormone that has the effect of increasing blood calcium levels when those levels otherwise are low
Parathyroid gland
Kidney associated gland responsible for producing the hormones epinephrine and cortisol among others.
Adrenal gland
Portion of gland responsible for producing the hormones epinephrine as well as norepinephrine
Adrenal medulla
Substance substantially responsible for hormonally effecting fight-or-flight responses.
Epinephrine
Gland associated with the production of glucocorticoid hormones as well as the hormone, aldosterone.
Adrenal cortex
Diversity of lipid-soluble, blood circulating compounds that resemble in structure the membrane compound, cholesterol.
Steroid hormones
Glucocorticoid involved in the regulation of blood glucose levels as well as levels of body stress.
Cortisol
Mineralocorticoid involved in the regulation of blood sodium ion and potassium ion levels.
Aldosterone
Hormone responsible for stimulating production of new red blood cells.
Erythropoietin
Primary producer of androgens by males.
Testes (as endocrine gland)
Various primary male sex hormones.
Androgens
Primary producer of estrogens by females.
Ovaries (as endocrine gland)
Various primary female sex hormones.
Estrogens
Organ responsible for producing insulin in response to high blood glucose levels.
Pancreas (as endocrine gland)
Hormone responsible for signaling various cell types to take up excess glucose from the blood.
Insulin
Hormone responsible for signaling various cell types to release glucose into the blood.
Glucagon
Disease of excessive blood glucose associated with decreased ability to produce insulin.
Diabetes mellitus Type 1
Disease of excessive blood glucose associated with decreased ability of cells to respond to insulin.
Diabetes mellitus type 2
Tube that begins with the mouth and ends with the anus that is employed by many animals for digestion.
Alimentary canal
Separate interior volume of a biological structure.
Lumen
Epithelial tissue that lines the alimentary canal.
Mucosa
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.
Peristalsis
Various sites of production of a watery, lubricating, enzymatic, and immunologically protective substance secreted into the mouth
Salivary gland
Enzyme that digests starch as found in the mouth.
Salivary amylase
The back of the mouth, also known as the throat.
Pharynx
The muscular tube connecting the throat to the stomach.
Esophagus
The valve found at the entrance to the stomach that controls especially movement backwards in the alimentary canal, out of the stomach.
Lower esophageal sphincter
Component of alimentary canal possessing low pH along with protein-digesting enzymes.
Stomach
Stomach enzyme that digests proteins and which is initially secreted in an inactive form.
Pepsin
Valve found at the exit of the stomach that controls especially movement forwards in the alimentary canal, out of the stomach.
Pyloric sphincter
Fluid product of food digestion by the stomach.
Chyme
Large organ found adjacent to the stomach and diaphragm that possesses secretory as well as substantial synthetic and degradative functions.
Liver
Bile-storing reservoir that is connected to the liver via a duct and connects to the duodenum via the common bile duct.
Gallbladder
Liver-produced fluid that is stored in the gallbladder and involved in fat digestion.
Bile
Emulsifying agent produced by the liver and then released into the duodenum towards fat digestion.
Bile salts
Glandular organ responsible for releasing insulin, glucagon, and numerous digestive substances.
Pancreas
Long, immediately post-stomach aspect of the alimentary canal in which the majority of nutrient absorption occurs.
Small intestine
Movement of substances from the lumen of the alimentary canal and into circulation within body tissues.
Absorption
Region of the small intestine that receives chyme from the stomach and into which digestive elements are introduced from the gallbladder and the pancreas.
Duodenum
Multi-celled outfoldings of mucosa which serve to increase mucosal surface area in contact with the alimentary canal lumen.
Intestinal villi
Outfoldings of plasma membrane of cells making up the intestinal mucosa.
Microvilli
Region of the small intestine specialized for nutrient absorption.
Jejunum
Region of the small intestine specialized for immune functioning as well as nutrient absorption.
Ileum
Region of the alimentary canal in which substantial absorption of water occurs.
Large intestine
Blind pouch representing the initial section of the large intestine.
Cecum
Short, thin, worm-shaped, tubular extension of the cecum.
Appendix
Portion of the large intestine that is found after the cecum and prior to the rectum.
Colon
Portion of large intestine found just prior to the rectum.
Sigmoid colon
Region of the large intestine where fully formed feces is stored prior to defecation.
Rectum
Smooth as well as skeletal muscles that function to prevent the premature movement of feces out of the body.
Anal sphincters
Amount of energy required to raise one-thousand grams of water by one degree Celsius.
Calorie
Especially sugars, starches, and fiber which upon digestion is worth ~4 Calories per gram to us in energy.
Carbohydrate (dietary)
Disaccharide consisting of glucose and fructose moieties.
Sucrose
Six-carbon highly sweet monosaccharide of fruit.
Fructose
Sweetener in which some fraction of glucose has been enzymatically converted to fructose to improve sweetness
High-fructose corn syrup
Sugar or starch that is found in less refined foods in association with relatively ample quantities of vitamins, minerals, and dietary fiber.
Complex carbohydrates
Water-soluble, colloidal carbohydrate polymers that serve as storage molecules for glucose.
Starch
Indigestible soluble or insoluble especially long-chained compounds that are associated with plant material.
Dietary fiber
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.
Insoluble fiber
Indigestible plant material that dissolves in water and typically is fermented in the large intestine.
Soluble fiber
Sources of amino acids during digestion and which upon digestion are worth ~4 Calories per gram to us in energy.
Protein (dietary)
Protein primary structure constituent that cannot be synthesized by an organism and therefore which must be supplied to an organism such as dietarily.
Essential amino acids
Materials that must be emulsified to be digested and which are worth ~9 Calories per gram to us in energy.
Fat (dietary)
Biomolecule generated via covalent bonding between glycerol and three fatty acids.
Triglycerides
Triglycerides consisting of fatty acids that lack double bonds and therefore which tend to be solid at room temperature.
Saturated fats
Triglycerides consisting of fatty acids that possess double bonds and therefore which tend to be liquid at room temperature.
Unsaturated fats
Triglycerides consisting of fatty acids that possess multiple double bonds and therefore which tend to be liquid at room as well as lower temperatures.
Polyunsaturated fats
Triglycerides consisting of fatty acids that possess single double bonds and therefore which tend to be liquid at room but not lower temperatures.
Monounsaturated fats
Triglycerides consisting of fatty acids that possess unnaturally oriented double bonds.
Trans fats
Multi-ringed, slightly hydrophilic lipid that is a common constituent of mammalian lipid bilayers.
Cholesterol
Protein-lipid complexes that carry cholesterol and other lipids to body cells from the liver.
LDLs
Protein-lipid complexes that carry cholesterol and other lipids from body cells to the liver.
HDLs
Particularly sodium chloride which is used as a food flavor enhancer as it stimulates in a pleasurable manner our tongue taste receptors.
Salt (dietary)
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.
Water (dietary)
Intoxicant consisting of ethanol and which is worth ~7 Calories per gram to us in energy.
Alcohol (dietary)
Calcium, Phosphorus, Magnesium, Sulfur, Sodium, Potassium, and Chloride.
Major minerals (dietary)
Iron, Iodine, Fluoride, Zinc, Manganese, Selenium, and Copper.
Trace minerals
Various B, Biotin, C, Folic acid, Niacin, and Pantothenic acid.
Water-soluble vitamins
A, D, E, and K
Fat-soluble vitamins
