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A&P COM > Exam 3 > Flashcards

Exam 3 Flashcards

1
Q

Respiration

A

Entire process of exchanging gases between the atmosphere and body cells

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2
Q

Ventilation

A

Breathing, moving of air in and out of the lungs

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3
Q

Inhalation

A

Movement of air into the lungs

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4
Q

Exhalation

A

Movement of air out of the lungs

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5
Q

External respiration

A

Exchange of gases between air and the alveoli/ lung and the blood

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6
Q

Internal respiration

A

Exchange of gases between the blood and the cells

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7
Q

Cellular respiration

A

Produces energy used by the body cells from glucose and oxygen and creates CO2 as a waste product

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8
Q

What parts make up the upper respiratory system?

A

Nasal cavity
Oral cavity
Pharynx
Larynx

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9
Q

What parts make up the lower respiratory system?

A

Trachea
Lungs
-left and right bronchus
Diaphragm

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10
Q

What is the nasal cavity made up of?

A

Conchae
Septum
Nostril
Nasal meatuses

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11
Q

Conchae

A

Ridges on the side of your nose

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12
Q

Septum

A

Cartilage between nostrils

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13
Q

Nostril

A

Opening

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14
Q

Nasal meatus

A

Grooves between the conchae

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15
Q

What are the functions of the nose/ nAsil cavity

A
  • warms and moistens the air
  • has hair to filter large particles
  • mucous membrane produces mucus to trap small particles and potential pathogens
  • olfactory receptors for smell
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16
Q

What are the sinuses

A

Frontal, sphenoid, ethmoid, maxillary

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17
Q

What is the function of our sinuses

A
  • Produce mucus
  • reduces weight of the skull
  • serves as a resonant chamber that affects the voice
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18
Q

Oral cavity and pharynx

A

Both are air passages in the respiratory system and both are food path ways in the digestive system

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19
Q

Nasopharynx

A

Part of the throat associated with nasal cavity

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20
Q

Oropharynx

A

Near the palatine tonsil

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21
Q

Laryngopharynx

A

In the throat

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22
Q

Rhinitis

A

Homeostatic imbalance of upper respiratory system aka cold

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23
Q

Larynx

A

Attaches to the hyoid bone, opens into the laryngopharynx, continues with the trachea

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24
Q

What Are the functions of the larynx

A
  • provides patent airway
  • routes air and food into proper channels
  • voice production
    • houses the vocal folds
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25
Q

What structure closes off the larynx when you swallow so food and liquid do not go into the respiratory track?

A

Epiglottis

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26
Q

Where are the vocal chords located?

A

At the opening of the larynx

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27
Q

Vocal folds

A
  • True vocal chords

- Fold vibrate produce sound as air rushes up from the Longs.

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28
Q

Glottis

A

Opening between the vocal folds

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29
Q

What kind of tissue is vocal folds made of?

A

Made of elastin tissue

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30
Q

Vestibular folds

A
  • superior to the vocal folds
  • no part in sound production
  • help to close Gladys during swallowing
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31
Q

What kind of tissue are vestibular folds made from?

A

Smooth muscle

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32
Q

What is an example of how the vocal folds act as a sphincter to prevent air passage?

A

Valsalva maneuver – the glottis closes to prevent exhalation, the abdominal muscles contract, intra-abdominal pressure rises, helps to empty rectum or stabilize his truck during heavy lifting.

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33
Q

Trachea

A

Runs from the lawyer next to mid sternum

  • length= 12.5 cm
  • diameter = 2.5 cm
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34
Q

Mucosa

A

Innermost layer of the trachea, made of ciliated pseudostratified columnar epithelium with goblet cells that produce mucus

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35
Q

What structures are needed to prevent the trachea from collapsing?

A

– 20 C shaped rings of hyaline cartilage
– Trachealis
– Corina

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36
Q

Trachealis

A

Smooth muscle to expel mucus

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37
Q

Corina

A

Complete ring of hyaline Cartlidge that connects the trachea to the right and left bronchi

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38
Q

Why are the rings of hyaline cartilage shaped like “c”

A

So that there is room for expansion if the food going down is larger than the opening

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39
Q

Respiratory zone

A

Site of gas exchange – microscopic structures equal respiratory Bronchioles, alveolar ducks, Alveoli

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40
Q

Conducting zone

A

Conduits to gas exchange

  • includes all other respiratory structures
  • cleans warms and humidifies air
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41
Q

Diaphragm and other respiratory muscles

A

Promote ventilation

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42
Q

Tracheostomy

A

And external opening into the trachea anywhere above the larynx.

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43
Q

When is a tracheostomy used?

A

– Severe anaphylactic shock
– when there is an obstruction in the pharynx/lyrics that blocks the airway. The temporary Extertal opening created allows air flow into the lungs.

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44
Q

Explain the left and right lung and regards to the bronchial tree. (Lobes)

A 
Right lung – has three lobes
-superior lobe of the right lung
-middle lobe of the right lung
-inferior lobe of the right lung
Left lung – has two lobes
-superior lobe of the left lung
-Inferior lobe of the left lung
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45
Q

What are the terms of the bronchial tubes through the lungs?

A
  • Intralobular bronchi
  • Terminal bronchioles
  • respiratory bronchioles
  • alveolar duct which contains the Alveolar sack which contains the Alveoli
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46
Q

Alveoli

A

Primary gas exchange

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47
Q

Respiratory membrane

A

Alveolar and capillary walls and their fused basement membrane

  • gas exchange across the membrane by simple diffusion with oxygen and carbon dioxide
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48
Q

Alveolar walls

A

Contain scattered cuboidal cells which secrete surfactant and antimicrobial protein to keep the Avenue your sacks open

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49
Q

What happens if you have an insufficient amount of surfactant

A

– Detergent produced by alveolar cells in the wall.

– reduces the surface tension of alveolar fluid and discourages alveolar collapse

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50
Q

Infant respiratory distress syndrome

A

Insufficient quantity of surfactant in premature infants. Alveoli collapse after each breath

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51
Q

Pleurae

A

Then double layered serosa

Devise the thoracis cavity into plural compartments and mediastinum

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52
Q

Parietal pleura

A

On the thoracic wall, superior face of diaphragm, around heart, between lungs

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53
Q

Visceral pleura

A

On external lung service

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54
Q

Pleural cavity

A

Provides lubrication and surface tension, assist in expansion and recoil

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55
Q

Lungs

A

Soft, spongy, cone shaped organ in the thoracic cavity.

-suspended from the primary bronchi, pulmonary arteries and pulmonary veins

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56
Q

What is the function of the lung

A

Houses the bronchial tree and the blood vessels, lymphatic system, and nervous system

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57
Q

How many loads are in the right lung?

A

Three

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58
Q

How many loads are in the left lung?

A

Two

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59
Q

What is the hilum of the lung

A

The root of the lung where the pulmonary artery and pulmonary vein enter the lung

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60
Q

What are the two phases of pulmonary ventilation

A

Inspiration and expiration

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61
Q

What are inspiration and expiration depend on

A

The diaphragm

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62
Q

Inspiration

A

Gas is flow into the lungs

-The volume will increase in the Longs and the pressure will decrease so the air will move into the lungs

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63
Q

Expiration

A

Gases exit the lungs

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64
Q

Boyles law

A

Pressure is dependent on volume – they are inversely proportional

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65
Q

What are the steps and inspiration

A
  1. Inspiratory muscles contract – the diaphragm descendants and the rib cage rises.
  2. Thoracic cavity volume increases
  3. Longs are stretched and intra-pulmonary volume increases
  4. Andra pulmonary pressure drops
  5. Gas is flow into the lungs down and pressure gradient until it equal liberates with ospheric pressure.
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66
Q

What are the steps and expiration?

A
  1. Inspiratory muscles relax – diaphragm rises rib cage descends due to recoil of coastal Cartlidge
  2. Thoracic cavity volume decreases
  3. Elastic lungs recoil passably, enter a pulmonary volume decreases
  4. Intrapulmonary volume rises
  5. Gas is flow out of the lungs down it’s pressure gradient until it reaches its equilibrium
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67
Q

What is taking a deep breath depend on?

A
  1. Use of pectoral muscle

2. Compliance threshold

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68
Q

Compliance threshold

A

The ease with which the Longs can expand

  • compliance is high when the pressure in the lungs is low at the beginning of inspiration
  • compliance is low when the pressure and the long is high at the end of inspiration and beginning of expiration
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69
Q

When is compliance high

A

At the beginning of inspiration, emphysema

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70
Q

When is compliance low

A

At the end of inspiration and the beginning of expiration, when there are obstructions in the airway, asthma, bronchitis

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71
Q

Tidal volume

A

500 ML

-normal ventilation

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72
Q

Inspiratory reserve volume

A

3100ml

-maximum volume of air that can be inhaled in addition to tidal volume

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73
Q

Expiratory reserve volume

A

1200ml

- maximum volume of air that can be exhaled in addition to tidal volume.

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74
Q

Residual volume

A

1200 ml

-volume of air that remains in the longs at all time

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75
Q

Inspiratory capacity

A

3600ml

-maximum volume of air that can be in hailed, following exhalation of title volume

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76
Q

Functional residual capacity

A

2400 ml

-volume of air that remains in the lungs following exhalation of resting volume

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77
Q

Vital capacity

A

4800 ml

-maximum volume of air that can be exhaled after taking deepest breath possible.

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78
Q

Total long capacity

A

6000 ml in adult male

-total volume of air that can be held by the lungs

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79
Q

Formula for vital capacity

A

VC= IRV+TV+ERV

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80
Q

Formula for total long capacity

A

TLC= VC+RV

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81
Q

Spirometer

A

Instrument for measuring respiratory volume and capacity.

Can’t distinguish between obstructive pulmonary disease and restrictive disorders

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82
Q

Obstructive pulmonary disease

A

Obstruction in the airway, increased airway resistance, example – bronchitis

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83
Q

Restrictive disorders

A

Reduced total long capacity due to disease or fibrosis – restrictions in the bronchi

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84
Q

Minute ventilation

A

The amount of new air moved into the respiratory passage each minute

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85
Q

What is the average breathing rate for an adult

A

12 breaths a minute

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86
Q

What is the average an MRV for an adult

A

6000 ML a minute

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87
Q

MRV

A

=TVxBreathing rate = 500mlx 12

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88
Q

What condition can be determined by calculating MRV

A

Hyperventilation equals MRV of 10 L/ min

Average I’d 6 L/min

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89
Q

Dead space

A

Anatomical that space, alveolar dead space

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90
Q

Anatomical dead space

A

In the larynx and trachea

  • no contribution to gas exchange, air remaining in the passageways, does not affect overall ventilation
  • ~150ml
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91
Q

Alveolar dead space

A

Nonfunctional alveoli

-due to collapse or obstruction, it raises residual volume, does affect title volume

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92
Q

Total dead space

A

Some of anatomical and alveolar dead space.

- only applies to people who have a pulmonary disorder

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93
Q

Is the MRV and effective tool to measure ventilation?

A

No

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94
Q

Non-respiratory movements

A

Our air movement created by methods not associated with ventilation

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95
Q

Examples of non-respiratory air movement

A

Yawning, burping, sneezing, coughing, speech, Valsalva maneuver

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96
Q

Control of respiration

A

Involves higher brain centers – the Medulla oblongata

Chemo receptors and other reflexes.

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97
Q

Respiratory centers

A

Control centers – ventral respiratory group, dorsal respiratory group

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98
Q

Ventral respiratory group

A

Dictate breathing rate
-is the rhythm – generation center
-12/15 breaths per minute
Uses inspiratory neurons to excite the inspiratory muscles(diaphragm)
* stimulated by phrenic nerve
*intercostal muscle - stimulated by intercoastal Nerf
- use expiratory neurons to inhibit inspiratory neurons

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99
Q

Dorsal respiratory group

A

Tells ventral respiratory group to either increase or decrease breathing rate based on information sent from the chemo receptors and peripheral stretch receptors

100
Q

Pontine. Respiratory center

A

Modifies breathing during speech, exercise, sleep

101
Q

Henry’s law

A

The partial pressure of a gas dissolved in a liquid equals the partial pressure of the gas in the air with which the liquid has equaliberated

102
Q

What is atmospheric pressure

A

760 mm Hg

103
Q

What is the percent of oxygen

A

20%

104
Q

What is the formula for Henry’s law

A

Partial pressure of oxygen in the atmosphere =20% of 760=

105
Q

What are the two types of digestion?

A

Mechanical and chemical

106
Q

Mechanical digestion

A

Breakdown of large pieces of food into smaller ones without altering their chemical composition

107
Q

What is an example of mechanical digestion?

A

Mastication

108
Q

Chemical digestion

A

Breakdown of food particles into smaller chemicals using enzymes

109
Q

Amalase

A

Insalata – breaks down starch to sugar

110
Q

Lipase

A

In the small intestines – breaks down lipids to fatty acid’s and Glyceral

111
Q

HCL and Pepsin

A

In the stomach – breaks down proteins to amino acids

112
Q

What organs make up the alimentary canal

A

Mouth, pharynx, esophagus, stomach, small intestine, large intestine, rectum, anus

113
Q

What organs are a sensory organs in the digestive system?

A

Salivary gland’s, liver, gallbladder, pancreas

114
Q

What are the layers of the alimentary canal and order from inside out?

A
  1. Mucosa
  2. Submucosa
  3. Muscular layer
  4. Serosa
115
Q

Mucosa

A

Protection, secretion, absorption

116
Q

Submucosa

A

Nurses surrounding tissues, transports absorb materials, location of receptors

117
Q

Muscular layer

A

Location of receptors, movements of the tube and its contents.

118
Q

Serosa

A

Protection and lubrication

119
Q

What are the two types of movement within the elementary canal?

A
  • Peristalsis

- segmentation

120
Q

Peristalsis

A

Rhythmic wave of smooth muscle contraction of longitudinal muscles in the wall of the alimentary canal to propel contents ford

121
Q

Segmentation

A

Created by alternating contraction and relaxation of circular muscles of the alimentary canal to mix intestinal contents

122
Q

What is the function of segmentation?which muscle group is used

A

To mix all the contents,Circular muscle

123
Q

What is the function of Peristalsis what muscle group is important?

A

To move the food forward , longitudinal muscle

124
Q

What receptors are needed for the movement of food?

A

There are two receptors

1) Mechanoreceptors
2) chemoreceptors

125
Q

Mechanoreceptors

A

Located in the muscle layer and a tech stretching of the alimentary canal

126
Q

Chemoreceptors

A

Located in the submucosa and a tech change in pH and osmolatity

127
Q

What are the control centers for the movement of food?

A

There are two control centers

1) The gut brain
2) The central nervous system

128
Q

The gut brain

A

Enteric plexus of nerves that serve as a control center for short reflexes

129
Q

-myenteric plexus

A

located in the muscle layer of the alimentary canal – promotes Paris stylus and segmentation

130
Q

Submucosal plexus

A

Located in the submucosa, promote secretion of enzymes

131
Q

Central nervous system

A

K’NEX to the elementary canal be of the Vegas nerve – parasympathetic dash to control a long reflexes

Vagus nerve sends acetylcholine to promote movement

Sympathetic nervous system uses epinephrine to inhibit movement

132
Q

What are the effectors

A

All of the organs and the alimentary canal

133
Q

What is the difference in a short and a long reflex

A

A short reflects does not travel through the central nervous system whereas a long reflex must

134
Q

Mouth

A

Receives food and begins digestion through the process of mastication (chewing) with teeth and then mixes food with saliva which breaks down starches. Also has a role in speech and sensory reception

135
Q

Salivary gland

A

Produce most. Saliva, lie outside the oral cavity

136
Q

What are a few of the major salivary gland

A

Parotid, submandibular, sublingual

137
Q

Functions of saliva

A

Cleanse your mouth, dissolves food chemicals for taste, moistens food and compacts into bolus, begins breakdown of starch with amylase

138
Q

How much saliva is produced

A

1500 mL/day

139
Q

Where is the parotid gland located

A

A large gland located in your cheek near your ear

140
Q

Where is the submandibular gland located

A

At the bottom of your chin at the base of your neck

141
Q

Where is the sublingual gland located

A

At the base of your tongue, houses the submandibular duct

142
Q

What is a bolus?

A

A mass of already chewed food, becomes a bolus at the point of swallowing.

143
Q

How is a bolus swallowed?

A

There are three parts to the swallowing process

1) Buccal Phase
2) pharyngeal esophageal phase part A
3) pharyngeal esophageal phase part B

144
Q

Buccal phase of swallowing

A

Voluntary movement – food converted into bolus, tongue moves bolus against hard palate which pushes food into the oropharynx.

145
Q

Pharyngeal – esophageal phase part a

A

Involuntary movement – Medela oblongata control the soft palate, uvula, and tongue to prevent food from coming up the nasopharynx. The upper esophageal sphincter relaxes allowing the food to enter the esophagus and the epiglottis moves down to cover the larynx.

146
Q

Pharyngeal – esophageal phase of swallowing part B

A

Involuntary movement – the constrictor muscles of the pharynx contract forcing food into the esophagus. The upper esophageal sphincter contracts and closes after food enters ending swallowing.

147
Q

Where does the bolus travel after the swelling process has ended?

A

After swallowing, food is transported through the esophagus. Pissed off I guess fits through the esophageal hiatus and the diaphragm.

148
Q

What are Ruege

A

They are folds Hughes to Discenza stomach when Bolis comes in and has smooth muscle for mechanical digestion

149
Q

What are the four parts of the stomach and where are they located?

A
  1. Cardia – inferior to the Gastro esophageal sphincter
  2. Fundus-The top portion of the stomach
  3. Body – the main part of the stomach
  4. Pylorus – the ending portion of the stomach, leads up to the pyloric sphincter
150
Q

What do you think is happening to a patient with hypertrophic pyloric stenosis?

A

Increase in tissue within the pyloric canal

151
Q

Lesser omentum

A

Extension of the peritoneum that attaches to the liver into the stomach. Posterior side

152
Q

Greater Omentum

A

Extension of the peritoneum passing from the stomach to the transverse colon, hanging like an apron in front of the intestines

153
Q

Mesentery

A

Extension of the peritoneum from the posterior wall and attaches to the intestinal track. Attaches and holds intestine in place

154
Q

What are the major components of gastric juice?

A
  1. HCl
  2. Pepsinogen
  3. Pepsin
  4. Mucus
  5. Hormones
  6. Intrinsic factor
155
Q

HCL

A

Secreted by the parietal cells and the gastric glands

156
Q

Pepsinogen

A

Secreted by chief cells, precursor to the protease Pepsin

157
Q

Pepsin

A

The comes activated when pepsinogen is mixed with HCl, this enzyme breaks down proteins for chemical digestion

158
Q

Mucus

A

Alkaline substance secreted from mucus next cells to coat the inside of the stomach to protect the stomach lining from HCl

159
Q

Hormones

A

Secreted by endocrine cells

  • stomatostatin-inhibits secretion of juice
  • gastric- activates secretion of juice
160
Q

Intrinsic factor

A

Secreted by the parietal cells and is needed for vitamin b12 absorption

161
Q

What causes ulcers?

A

Too much acidity in the stomach

162
Q

Regulation of Gastric secretion

A
  • Gastric mucosal – up to 3 L of gastric juice per day
  • neural and hormonal mechanisms
  • vagus nerve stimulation - secretion increases of gastric juice-parasympathetic – increases parastolsis
  • sympathetic stimulation – secretion decreases
163
Q

Chyme

A

Bolus that has gone through the stomach, becomes chyme once it enters the small intestine.

164
Q

Enterogastric Reflex

A

The rate at which the stomach empties its contents into the small intestine is dependent on the fluidity of time and the type of food

165
Q

What are the steps of enterogastric reflex

A

1) chyme enters the small intestine
2) volume of chyme depends of the intestinal wall and activates the stretch receptors
3) reflex is initiated and signal sent to the CNS
4) vagus nerve is inhibited from stimulating stomach wall
5) peristalsis of the stomach is slowed and intestinal filling is diminished

166
Q

How long does chyme stay in the stomach?

A

4-5 hours on average

167
Q

What is the largest internal organ

A

Liver

168
Q

What causes Nassau/ vomiting

A

Stimulus – drugs, toxins, changes in body position/motions, emotional and stimulating of the back of the pharynx

169
Q

Where is the liver located?how is it attached?

A

In the upper right quadrant of the Abdominal cavity. The coronary ligament attaches the liver to the diaphragm on its superior surface

170
Q

What is a hepatic lobule

A

The hexagon shaped cell that makes up the liver

171
Q

What is the role of the portal Triad?

A

Composed of the bile duct, portal venule, portal arterial it supplies nutrients to other areas.

172
Q

Bile duct

A

Receives bile that is produced from the hepatic cells using bile canaliculi

173
Q

Portal venule

A

Supplies nutrients to the hepatic lobe Eules from the attic portal vein

174
Q

Portal arterial

A

Supplies oxygen- hepatic artery

175
Q

What are the major functions of the liver

A

Carbohydrate metabolism, lipid metabolism, protein metabolism, storage, blood filtering, detoxification, secretion

176
Q

Capillaries

A

Sinusoids- contain fenestrations and clefts that allow for movement of cells and proteins in and out of the hepatic lobule

177
Q

Where is bile produced

A

In the liver

178
Q

What does bile contain

A

Water, electrolytes, cholesterol, bile salts, bile pigments

179
Q

Bile salts

A

Help with making a lipid soluble in water. By forming an emulsion

180
Q

Emulsion

A

Bring fat into water so that fat can be digested

181
Q

Bile pigments

A

Can indicate the presence of disease

182
Q

Gallstones

A

Consist of cholesterol, bilirubin, and calcium when in excess

183
Q

What is jaundice and what our causes of jaundice?

A

Bile pigments in skin and eyes, this means it is not excreted properly through the do addendum which causes the jaundice-liver is not functioning properly

184
Q

What are the functions of the gallbladder

A
  • Store bile between meals
  • concentrates filed by reabsorbing water
  • contracts to release bile into the small intestine
185
Q

Where is bile stored

A

In the gallbladder

186
Q

What are the functions of the pancreas

A

There are both endocrine and exocrine functions of the pancreas

187
Q

Endocrine functions of the pancreas

A

Pancreatic islets secrete insulin and glucagon

188
Q

Exocrine functions of the pancreas

A
  • acini secrete pancreatic juice to duodenum via the main pancreatic duct.
  • duck cells secrete bio carbonate ions when pancreatic juice is released
189
Q

Biocarbonate ions

A

Made by a different cell but appear as a part of the pancreatic juice

190
Q

What are the components of pancreatic juice

A

Enzymes for chemical digestion and bicarbonate to neutralize the acidic chyme

191
Q

What enzymes are in pancreatic juice and what do they act on

A

Amylase – carbs
Lipase – lipids
Protease – proteins

192
Q

How is the pancreas regulated

A

Via the parasympathetic nervous system – signal the pancreas to release pancreatic juice during the cephalic and gastric phase occurring in the stomach and duodenum

193
Q

CCK

A

Induces secretion of enzyme rich pancreatic juice by acini

194
Q

Secretin

A

Causes secretion of bio carbonate Rich pancreatic juice by duct cells

195
Q

Pancreatic juice regulation as part of bile secretion regulation

A
  1. Chyme enters the duo denim causing the release of CCK and secretin.
  2. CCK and secretin into the bloodstream
  3. CCK causes gallbladder to contract and hepatopancreatic sphincter to relax. Bile enters the duodenum.
  4. During cephalic and gastric phases, vagal nerve stimulates gallbladder to contract weakly.
  5. CCK and secretin transported via the bloodstream stimulate liver to produce bile more rapidly
196
Q

What are the three sections of the small intestine and order

A

Duodenum, jejunum, ileum

197
Q

What are the functions of the small intestine

A
  1. Chemical digestion in duodenum
  2. Chemical digestion and small intestine
  3. Absorption
  4. Transportation
198
Q

Chemical digestion in the duodenum

A

Result of chyme mixing with bile and pancreatic juice

199
Q

Chemical digestion

A

Occurs along small intestine has enzymes in bedded in the intestinal wall

200
Q

Transportation ever made a waste to large intestine

A

3 to 10 hours to move by segmentation/peristalsis

201
Q

What is absorption

A

The passage of nutrients from the lumen of the small intestine into the bloodstream or lymphatic system throughout the villi of the mucosa layer in the small intestine

202
Q

What are some adaptations found in the small intestine the aid in the absorption by increasing surface area

A

Villi and Plicae

203
Q

What are three primary nutrients absorbed by the small intestine and needed for cellular metabolism

A

Carbohydrates - sugar
Fats – fatty acids and glycerol
Proteins – amino acids

204
Q

What are the three parts of the large intestine and order

A

Ascending colon, transverse colon, descending colon, sigmoid colon

205
Q

What are the functions of the large intestine

A
  1. Secretes mucus
  2. Microbiota
  3. Absorption
  4. Transportation
  5. Defecation
206
Q

What does the secretion of mucus do in the large intestine

A

Protection against abrasive material, mucus acts as a binding agent for feces, and neutralizes acid

207
Q

Microbiota

A

Your intestinal flora

208
Q

Absorption in the large intestine

A

Of water, electrolytes and vitamins

209
Q

Transportation and the large intestine

A

Of feces to the anus

210
Q

Segmentation in large intestine

A

Hay strap contractions enhance water absorption

211
Q

Mass Peristalsis in the large intestine

A

Entire content moves 2 to 3 times a day – regulated by a reflex called gastrocolic reflex

212
Q

Gastrocolic reflex

A

The feeling of the stomach – causes movement in the: – using your enteric plexus to signal parasympathetic nervous system – short signal

213
Q

Defecation

A

Bal movement regulated by reflex

214
Q

Defecation reflex

A
  1. Feces move into and descendent from rectum, stimulating stretch receptors there. The receptors transmit signals along a ferret fibers to spinal cord neurons
  2. A spinal reflexes indicated in which parasympathetic motor fibers stimulate contraction of the rectum and sigmoid colon, and relaxation of the internal anal sphincter
  3. If it is convenient to defecate voluntarily motor neurons are inhibited allowing External anal sphincter to relax so feces may pass
215
Q

What are nutrients used for

A

Cellular metabolism

216
Q

Anabolic

A

Reactions include cell structures and molecular synthesis

217
Q

Catabolic reactions

A

Reactions include the process to make metabolic fuel therefore nutrients are stored energy which is measured in kilocalories

218
Q

Macronutrients

A

Lipids, proteins, carbohydrates

Nutrients needed by the body in large quantities

219
Q

Micronutrients

A

Vitamins, minerals

Nutrients needed by the body in small quantities

220
Q

Essential nutrients

A

Omega facts, certain amino acids

Nutrients that human cells cannot synthesize

221
Q

Metabolic rate

A

Total heat produced by chemical reactions and mechanical work a body

222
Q

How is metabolic rate measured

A

Directly –calorimeter measures heat liberated into water chamber
Indirectly – rest borrow meter measures oxygen consumption – directly proportional to heat production

223
Q

What is the unit of heat that nutritious use in measuring potential energy and food

A

One calorie equals 1 k calorie

224
Q

What is basal metabolic rate

A

Reflects energy body needs to perform its most essential activities per hour. Measured during post absorb it to state and is influenced by body surface area, age, gender, body temperature, stress

225
Q

What is energy balance

A

When energy intake and energy output is equal

226
Q

What is positive energy balance

A

Energy input is greater than output – gain weight

227
Q

What is negative energy output

A

Energy output is greater than and put Dash lose weight

228
Q

What is BMI

A

Body mass index

Weight in pounds X 705/height in inches squared

229
Q

What is considered overweight on the BMI

A

A BMI of 25 to 30

230
Q

What is considered obese by the BMI

A

A BMI greater than 30

231
Q

Malnutrition

A

Poor nutrition that results from lack of essential nutrients or inability to utilize them

232
Q

Marasmus

A

Caused by a lack of nutrients, results in extreme weight-loss where patients resent ball living skeleton’s

233
Q

Kwashiorkor

A

Protein starvation causes lack of plasma proteins, fluid accumulates in abdominal cavity

234
Q

Anorexia and bulimia

A

Self induced starvation due to mental disease

235
Q

How is your appetite regulated

A

Insulin, leptin, neuropeptide Y,ghrelin

236
Q

Insulin

A

Lowers blood glucose by stimulating adipocyte to uptake glucose

237
Q

Leptin

A

Secreted by adipocytes, travel to hypothalamus to suppress the release of neuropeptide y

238
Q

Neuropeptide Y

A

Used to stimulate eating – works through cephalic phase of gastric juice secretion

239
Q

Ghrelin

A

Secreted from stomach to stimulate neuropeptide Y

240
Q

What is the postabsorptive state

A

After digestion and I’m sorption maintaining glucose levels

241
Q

What organ needs glucose

A

The brain

Fats, proteins cannot pass the blood brain barrier

242
Q

Glycogenolysis

A

Breaking down glycogen to release glucose in the blood

243
Q

Gluconeogenesis

A

Conversion of proteins and lipids into glucose or cellular respiration intermediates

244
Q

Fat cannibalism

A

Lipolysis-uses lipase to make Weiser all and fatty acid

245
Q

Proteins

A

Must undergo the immunization removal of amines

Remaining part is used to make either glucose/ acetyl

246
Q

What is the body’s preference and macro nutrients for energy production

A
  1. Glucose
  2. Lipids
  3. Proteins
247
Q

What happens during starvation

A
  1. body will utilize fat/protein during starvation as a result of no glucose
  2. Both proteins and lipids are converted into acetyl-CoA this gets converted into Keytones
  3. keytones are produced in the liver but in excess move to blood

A&P COM (3 decks)

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