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Integrated Science > Exam #5 > Flashcards

Exam #5 Flashcards

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Biology 101 flashcards
1
Q

3 functions of digestive system

A

Absorption, digestion, elimination

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2
Q

Digestive tract

A

Continuous passage way begins at the mouth and ends at the anus

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3
Q

Peritoneum

A

Thin shiny serous membrane that lines the abdominal pelvic cavity

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4
Q

Parietal peritoneum

A

Lines the abdominal cavity

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5
Q

Visceral peritoneum

A

Covers the organ

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6
Q

Mesentery

A

Double layer of the paretenium. shapes like a fan.

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7
Q

Mesocolon

A

Extends from the colon to the posterior abdominal wall.

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8
Q

Greater ommentum

A

Lower border of the stomach into the pelvic cavity

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9
Q

Mucosa (location and function)

A

mucosal membrane

Function: is to protect and secrets and absorbs.

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10
Q

Submucosa (location and function)

A

regulates the digestive juice and intestinal cell nourishment

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11
Q

Muscularis (location and function)

A

Motility, moves the food in the digestive tract. responsible for peristalsis.

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12
Q

Serosa (location and function)

A

Protect, support and be a separation between the organs.

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13
Q

The mouth

A

Oral cavity

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14
Q

Ingestion

A

receiving food

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15
Q

Mastication

A

Process of chewing

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16
Q

Starch digestion

A

saliva (mixes for food for lubrication)

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17
Q

Deglutition

A

Process of moving the amount of food towards the throat.

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18
Q

The tounge

A

Muscular organ that projects in the mouth, helps with chewing and swallowing.
Have surface receptors known as taste buds

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19
Q

Incisors

A

Cutting teeth, anterior part of the oral cavity

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20
Q

Cuspids

A

K9 deep roots used for tearing food

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21
Q

Premolars

A

Large grinding teeth (2)

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22
Q

Molars has how many teeth?

A

3

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23
Q

Dentin

A

Main substance of the tooth, calcified substance that is harder than bone.

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24
Q

Decidous

A

Baby teeth

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25
Q

Permanent

A

Adult 32

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26
Q

Third molars

A

Wisdom teeth

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27
Q

Gingiva

A

Gums

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28
Q

Enamel

A

Hardest substance of the body that covers the crown.

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29
Q

Root

A

Below the gum line that holds the tooth in place.

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30
Q

Orapharynx

A

Oral part of the pharynx, visible when you look at the mouth and depress the tongue.

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31
Q

Soft palate

A

Tissue that forms the posterior roof of the oral cavity

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32
Q

Uvulva

A

Soft flesh, v shape mask

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33
Q

The esophagus

A

10 inches of muscle tube, where food is lubricated with mucus and moves by peristalsis into the stomach.

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34
Q

Esophageal hiatus

A

Opening into the diaphragm.

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35
Q

Hiatal Hernia

A

Weakened area of the diaphragm

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36
Q

The stomach shape

A

J shape

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37
Q

Fundus

A

Superior rounded portion under the 1 side

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38
Q

Body

A

Largest part

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39
Q

Pylorus

A

Region of the stomach that leads to the small intestine.

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40
Q

Esophageal Spincher function

A

If it doesn’t relax we feel like we can’t swallow any food.

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41
Q

Pyloric spincher

A

The valve between the distal end of the stomach and the small intestine.

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42
Q

The inner most layer of the serous membrane in contact with abdominal organs

A

Visceral peritoneum

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43
Q

The subdivision of the peritoneum that extends from the colon to the posterior abdominal wall.

A

Mesocolon

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44
Q

The epithelial tissue lining the esophagus

A

squamous epithelium

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45
Q

The type of epithelial tissue lining the stomach and intestine

A

Simple columnar epithelium

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46
Q

Rhythmic contractions of the circular muscle layer that mixes with food

A

Segmentation

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47
Q

The muscle layer found in the stomach

A

Oblique

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48
Q

The final and longest section of the small intestine

A

Illeum

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49
Q

The section of the small intestine that receives gastric juices and food from the stomach

A

Duodenum

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50
Q

The mixture of gastric juice and food that enters the small intestine

A

Chyme

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51
Q

Folds in the stomach that are absent if the stomach is full

A

Rugae

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52
Q

Folds in the intestinal mucosa that are always present

A

Jejunum

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53
Q

The part of the large intestine just proximal to the anus

A

Rectum

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54
Q

The blind tube attached to the first part of the large intestine

A

Vermiform appendix

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55
Q

The spincher that prevents food moving from the large intestine into the small intestine

A

Ileocecal valve

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56
Q

Finger-like extensions of the mucosa in the small intestine

A

Villi

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57
Q

A blinded-ended lymphatic vessel that absorbs fat

A

Lacteal

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58
Q

Bands of longitudinal muscle in the large intestine

A

Teniae coli

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59
Q

The portion of the large intestine that extends across the abdomen

A

Transverse colon

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60
Q

The most proximal part of the large intestine

A

Cecum

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61
Q

The gland that secretes bicarbonate and digestive enzymes

A

Pancreas

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62
Q

An organ that stores nutrients and releases them as needed into the blood stream

A

Liver

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63
Q

The accessory organ that stores bile

A

Gallbladder

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64
Q

The salivary glands that are inferior and anterior to the ear

A

Parotid gland

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65
Q

Glands found just under the tongue and secrete into the oral cavity

A

Sublingual gland

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66
Q

A substance that emulsifies fat

A

Bile

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67
Q

The form in which gloucose is stored in the liver

A

Glycogen

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68
Q

A waste product produced from the destruction of RBC

A

Bilirubin

69
Q

A waste product synthesized by the liver as a result of portent metabolism

A

Urea

70
Q

The connecting hepatic duct to the gallbladder

A

Common hepatic duct

71
Q

The duct that connects to the pancreatic duct

A

Common bile duct

72
Q

The duct that carries bile from both lobes of the liver to the common bile duct

A

Cystic duct

73
Q

What are four layers of the digestive tract

A

Mucosa, Submucosa, externa, serosa

74
Q

Which form of motility occurs in the esophagus, in the small intestine?

A

Peristalsis, pigmentation

75
Q

What type of food is digested in the stomach?

A

Protien

76
Q

Function of small intestine

A

Secretion, motility, digestion and absorption

77
Q

Functions of large intestine

A

Minimal digestion , Some water reabsorption, undigested food is stored and formed into feces.

78
Q

What accessory organ secretes sodium bicarbonate, and what is the function of this substance in digestion?

A

The pancreas. It neutralizes the acidic chyme in the small intestine.

79
Q

What is an enzyme?

A

An enzyme is a protein that speeds up the rate of a chemical reaction in a living organism.
4 nutrients of enzymes: Lactose, small peptides, sucrose, maltose

80
Q

What process means “splitting by means of water,” as in digestion?

A

Hydrolysis, water is added to compounds to split them into simpler building blocks.

81
Q

Which organ produces the most complete digestive secretions?

A

The small intestine

82
Q

What is the difference between hunger and appetite?

A

Hunger is when the body needs to refuel and need nutrients.

An appetite is to desire to eat.

83
Q

What does GERD stand for?

A

Gastroesophageal reflux disease

84
Q

What are two forms of constipation?

A 
Spastic constipation (intestinal musculature is overstimulated) 
Flaccid (lazy, atonic intestinal muscle. Usually in elderly and those who are in bed rest)
85
Q

What is hepatitis

A

Inflammation of the liver may be caused by drugs, alcohol, or infection.

86
Q

What is the common term for cholelithiasis?

A

Gallstone

87
Q

Digest starch

A

Amylase

88
Q

Begins protein digestion

A

Pepsin

89
Q

Digest fats

A

Lipase

90
Q

Splits protein into amino acids

A

Trypsin

91
Q

Emulsifies fats

A

Bile salt

92
Q

Which organ secretes hydrochloric acid and pepsin?

A

Stomach

93
Q

Scientific name for tooth decay?

A

Caries

94
Q

Digestion, step-by-step

A 
digestion in the mouth
starch
digestion in the stomach
protein
digestion in the small intestine
carbohydrates
lipids
proteins
nucleic acids
95
Q

Parasympathetic division of the autonomic nervous system

A

increases activity

96
Q

sympathetic division of the autonomic nervous system

A

Decreases activity

97
Q

hormone that promotes secretion and motility

A

Gastrin

98
Q

regulates hunger by responding to nutrients level in the blood.

A

Hypothalamus

99
Q

hormone that helps weight control.

A

Leptin

100
Q

chronic loss of appetite

A

Anorexia

101
Q

the binge purge syndrome and use of laxatives, or vomit.

A

Bulimia

102
Q

infection in the gums

A

Gingivitis

103
Q

infection that involves gum tissue

A

Periodontitis

104
Q

thick white patches on the mouth, being the mucous membranes, common in the smokers being cancerous.

A

Leukoplakia

105
Q

inflammation of the parotid glands, (mumms)

A

Parotitis

106
Q

over filling with meals high in fat.

A

GERD

107
Q

unpleasant sensation that follows the irritation in the stomach or esophagus

A

Nausea

108
Q

Pyloric stenosis

A

obstruction of the pyloric sphincter.

109
Q

appendix inflammation

A

appendicitis-

110
Q

inflammation of the distal small intestine

A

Crohn disease

111
Q

ulcerative colitis

A

inflammation of the ulceration of the colon and the rectum.

112
Q

celiac disease

A

inability to tolerate gluten.

113
Q

abnormal frequency of water bowel movements.

A

diarrhea-

114
Q

hard stool or difficulty with defecation.

A

constipation

115
Q

damages on the liver or blockage in the bile.

A

Jaundice

116
Q

common in the portal, alcoholic cirrhosis. Active liver cells are replaced by scar tissue.

A

cirrhosis

117
Q

pancreatitis

A

inflammation of the pancreas

118
Q

virus in blood, body fluid, in can be in fecal (most relevant)

A

Hep B

119
Q

Hep C

A

infected blood

120
Q

Carbohydrates function

A

Provides energy
spares protein
Maintain normal fat metabolism
Provides fiber

121
Q

simplest (single) form of CHO, absorbed directly into the bloodstream from the small intestine

A

Monosaccharides

122
Q

Found in berries, grapes, sweet corn, and corn syrup

A

Glucose (dextrose)

123
Q

Known as fruit sugar

  • Found in ripe fruits and honey
  • Sweetest of all monosaccharides
A

Fructose

124
Q

double sugars must be broken down into simple sugars to be absorbed into the body.

A

Disaccharides

125
Q

Composed of glucose and fructose.Source: sugar cane, sugar beets, sap of maple trees

A

Sucrose

126
Q

Found in some infant formulas, malt beverage products, and beer. Not as sweet as glucose or sucrose

A

Maltose

127
Q

Sugar found in milk, helps body absorb calcium

A

Lactose

128
Q

Complex CHO that must be broken down into double then simple sugars to be absorbed into the body.

A

Polysaccharides

129
Q

Found in grains and vegetables. Storage form of glucose in plants

A

Starch

130
Q

Storage form of glucose in the body. Hormone glucagon helps liver convert to glucose as needed

A

Glycogen

131
Q

Indigestible: cannot be broken down by digestive enzymes
Insoluble: does not readily dissolve in water
Soluble: partially dissolves in water

A

Fiber

132
Q

Protein Function

A

Build and repair body tissue
Regulate body functions
Provide energy

133
Q

Proteins are made of up of

A

Amino Acids

134
Q

How many amino acids is there?

A

20

135
Q

High quality

Contains 10 essential amino acids

A

Complete or high biological value

136
Q

Lacks one or more amino acids

Cannot build tissue without the help of other proteins

A

Incomplete

137
Q

Two or more incomplete proteins eaten in the same day to make complete protein (provide all the essential amino acids)

A

Complementary protein

138
Q

Begins in the mouth

Teeth grind food into small pieces, type of digestion and digestion…

A

Mechanical digestion

139
Q

Begins in the stomach
Hydrochloric acid prepares stomach
Pepsin reduces proteins to polypeptide, type of digestion and absorption…

A

Chemical digestion

140
Q 
10 or more amino acids bonded together
In small intestine, pancreatic enzymes continue chemical digestion
Absorption occurs through villi
Carried by blood to all body tissues
Type of digestion and absorption...
A

Polypeptides.

141
Q

Nitrogen Balance

A

Nitrogen intake equals nitrogen excreted

142
Q

Protein Deficiency

A

Muscle wasting occurs

143
Q

(protein in blood plasma) deficiency causes edema

A

Albumin

144
Q

Protein Energy Malnutrition (PEM)

A

Lack of protein and energy rich foods.

145
Q

Affects very young children

Results from severe malnutrition

A

Marasmus

146
Q

Affects children and adults

Results from sudden or recent lack of protein containing food

A

Kwashiorkor

147
Q

Saturated fats and cholesterol found in complete proteins may contribute to heart disease

A

Protein excess

148
Q

Fats/Lipids Function

A

provides energy and heat

149
Q

fat-soluble vitamins

A

Vitamins A, D, E, and K)

150
Q

Fats in food that are purchased and used as fats

Butter, margarine, lard, cooking oils

A

Visible

151
Q

Fats not immediately noticeable

Egg yolks, cheese, cream, salad dressing

A

Invinsible

152
Q

ecessary fats that humans cannot synthesize; EFA are obtained through the diet

A

Essential fatty acids (EFA)

153
Q

meat, poultry, egg yolks, whole milk, whole milk cheeses, cream, ice cream, butter, chocolate, coconut and palm oil.

A

Saturated fats

154
Q

olive oil, canola oil, avocados, cashew nuts

A

Monosaturated

155
Q

cooking oils made from sunflower, safflower, sesame seeds, corn or soybeans; soft margarine with liquid vegetable oil as major ingredient; fish

A

Polyunsaturated

156
Q

baked goods and foods eaten in restaurants

A

Trans-fat

157
Q

margarine and shortening

A

Hydrogenated fats

158
Q

egg yolk, meats – especially fatty meats, skin of poultry, butter, cream, cheese, milk (not skim), organ meats

A

Cholesterol

159
Q

Desirable total blood cholesterol level is

A

less than 200 mg/dl

160
Q

Lipoproteins types

A

Very low density lipoproteins (VLDL)
Low density lipoprotein (LDL)
High density lipoprotein (HDL)

161
Q

contains no calories, made from CHO and fats, can cause cramps and diarrhea

A

Olestra

162
Q

made from egg white or milk protein, not available for home use

A

Simplesse

163
Q

CHO based, used for baking but not frying

A

Oatrim

164
Q

Vitamin Function

A

Regulate body process and help proteins to build and repair tissue

165
Q

Types of Vitamins

A

Fat soluble and water soluble.

166
Q

Increased need during pregnancy and periods of growth

A

Folic acid

167
Q

Minerals

A

Regulating body processes. Body fluids, muscle contraction, nerve impulses, blood clotting and acid base balance

168
Q

Major Minerals

A

Calcium (Ca) Phosphorus (P) Magnesium (Mg) Sulfur (S)

Sodium (Na) Potassium (K) Chloride (Cl)

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