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A&P III > Gastro-Intestinal > Flashcards

Gastro-Intestinal Flashcards

1
Q

accessory organs of digestion

A

a. salivary glands
b. teeth
c. tongue
d. liver
e. pancreas

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2
Q

salivary glands

A
  1. parotid
  2. sub-mandibular
  3. sub-lingual
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3
Q

saliva

A
  1. water
  2. mucus (lubrication)
  3. amylase
  4. lipase
  5. lysozyme
  6. immunoglobulin A (antibacterial)
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4
Q

teeth

A

biting, chewing

mastication

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5
Q

stomach ulcers can be caused by:

A
  • infection with type of bacteria called helicobacterpylori
  • painkillers (NSAIDS) -asprin/ibuprofen
  • excess acid production
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6
Q

tongue

A
  1. manipulating the food

2. taste buds

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7
Q

taste buds

A

chemoreceptors

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8
Q

tongue can detect

A

salt, sweet, bitter, sour (acid

umami (savoriness

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9
Q

chili pepper irritant

A

trigeminal

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10
Q

liver (1-3)

A
  1. detoxification of molecules
  2. glucose storage (glycogen), cholesterol, lipids, vitamins (A,D,E,K)
  3. main control of metabolism
    (bichemical events of the body)
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11
Q

Liver (4-7)

A
  1. bile production
  2. bile salts
  3. bile pigments- excretion
  4. hormone production
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12
Q

bile salts are essential for

A

lipid absorption

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13
Q

hormone production in the liver

A

insulin like grown factor 1
and
angiotensinogen

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14
Q

pancreas is considered ___

A

exocrine

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15
Q

pancreas produces

A
  1. enzymes that break down

2. HCO3- to buffer pH in duodenum

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16
Q

enzymes produced in the liver that break down

A
  1. fats
  2. proteins
  3. carbohydrates
  4. nucleic acids
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17
Q

Fats

A

lipase

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18
Q

proteins

A

trypsinogen
chymotrypsinogen
procarboxypeptidase

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19
Q

carbohydrates

A

amylase

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20
Q

nucleic acids

A
  1. ribonuclease (RNA)

2. deoxyribonuclease (DNA)

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21
Q

hormones produced by the liver

A

insulin

glucagon

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22
Q

trypsinogen is activated to trypsin in the

A

small intestine

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23
Q

trypsinogen is activated to trypsin by

A

enterokinase
and then
trypsin

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24
Q

chymotrypsinogen is activated to chymotrypsin by

A

trypsin

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25
Q

layers of the GI tract

A

a. serosa
b. muscularis
c. submucosa

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26
Q

serosa

A

outer layer (protective)

tough fibrous covering

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27
Q

muscularis a.k.a

A

tunica muscularis

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28
Q

muscularis

A

muscular layer

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29
Q

muscularis types of muscle

A
  1. longitudinal muscle

2. circular (smooth muscle)

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30
Q

longitudinal muscle contraction..

A

causes SHORTENING of the GI tract

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31
Q

circular (smooth) muscle contration…

A

causes CONSTRICTION of the GI tract

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32
Q

PSNS…

A

increases contraction

motility

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33
Q

SNS

A

Decreases contraction

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34
Q

submucosa

A

increase connective tissue

increase nervous tissue

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35
Q

muscosa

A
  1. innermost layer
  2. villi present
  3. finger-like projections
  4. microvilli on each villus
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36
Q

brush border

A

surface area increase 600-fold

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37
Q

____ contact with food

A

intimate contact with food

mucosa

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38
Q

absorption occurs….

A

mucosa

enzymes present–catalyze the final breakdown of food particles

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39
Q

Membrane location

A
  1. present in the abdominal cavity

2. surrounding parts of the GI tract

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40
Q

Membrane

A

a. parietal peritoneum
b. visceral peritoneum
c. mesentery
d. omentum

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41
Q

parietal peritoneum

A

line walls of abdomen

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42
Q

peritonitis

A

inflamed peritoneum

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43
Q

visceral peritoneum

A

line organs within the abdomen

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44
Q

mesentery

A
  1. double layer at the posterior of the abdomen

2. anchors GI tract to abdominal wall

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45
Q

mesentery of small intestines…

A

holds many blood vessels

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46
Q

mesocolon

A

anchors colon to posterior body wall

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47
Q

omentum

A

double-layered membrane to the stomach

anchors the stomach to the rest of GI tract

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48
Q

greater omentum long_

A

adheres to the greater curvature of the stomach

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49
Q

lesser omentum long_

A

adheres to the lesser curvature of the stomach

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50
Q

greater and lesser omentum anchor the

A

duodenum

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51
Q

lesser omentum (s)

A

attaches stomach to liver

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52
Q

greater omentum (s)

A

covers small intestines like apron

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53
Q

mouth or

A

buccal cavity

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54
Q

mouth enclosed by

A

a. masseter muscles

b. zygomatic arches laterally

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55
Q

tongue

A

-inferior aspect of the buccal cavity

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56
Q

muscle of the tongue

A

striated

voluntary

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57
Q

tongue has

A
  1. mucous covering
  2. protection against friction, cell loss
  3. lingual papillae
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58
Q

tongue contains

A

taste buds

surface area for sense of taste

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59
Q

hard and soft palates

A

-superior aspect of buccal cavity

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60
Q

hard palate is

A

anterior to soft palate

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61
Q

dentin

A

hard yellowish tissue that makes up most of the tooth

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62
Q

enamel

A

covers crown and neck

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63
Q

cementum

A

covers root

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64
Q

cementum and dentin

A

are living tissue that can regenerate

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65
Q

baby teeth

A

deciduous

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66
Q

deciduous

A

baby teeth

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67
Q

deciduous number

A

20 teeth

typically begin to fall out at 7

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68
Q

deciduous lacks

A

bicuspids

and last 4 molars (wisdom teeth)

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69
Q

number of permanent teeth

A

32

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70
Q

central incisors

A

4

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71
Q

lateral incisors

A

4

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72
Q

cuspids (canines)

A

4

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73
Q

wisdom teeth

A

last molars

sometimes impacted/ absent

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74
Q

Pharynx

A

connects oral cavity to the esophagus

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75
Q

esophagus

A

long connecting tube from pharynx to the stomach

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76
Q

esophagus muscle

A

smooth
striated

circular and longitudinal

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77
Q

esophagus size

A

25cm length

2-3cm diameter

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78
Q

esophagus passes

A

from thoracic cavity
through the diaphragm
into abdominal cavity

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79
Q

hiatal hernia

A

part of the stomach become strangulated by the diaphragm

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80
Q

major movement of esophagus

A

peristalsis

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81
Q

LES (short for)

A

lower esophageal spincter

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82
Q

LES (AKA)

A

cardiac sphincter

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83
Q

what is the
LES
Caridac Sphincter
lower esophageal spincter

A

ring-like set of smooth muscle where esophagus connects to the stomach

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84
Q

LES is..

A

usually tightly closed unless food is passing to the stomach

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85
Q

LES opens..

A

with reflux material (vomit

material moving in retrograde manner

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86
Q

cardiac region or

A

fundus

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87
Q

fundus

cardiac region

A

upper region

closest to the heart

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88
Q

body of stomach

A

main part of stomach

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89
Q

pylorus

A

“antrum”

  • lower region, closest to duodenum
  • hormone production
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90
Q

pyloric sphincter is

A

ring-like smooth muscle separating the stomach from duodenum

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91
Q

pyloric sphincter controls

A

controls reflux of material from duodenum

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92
Q

types of gastric mucosa

A
  1. epithelial cells
  2. G-cell
  3. parietal
  4. chief cells
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93
Q

epithelial cells

A

secrete mucus and water

  1. protection
  2. lubrication
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94
Q

G-cells also known as

A

antral mucosa cells

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95
Q

g-cells release

A

hormone gastrin into blood stream

in response to protein

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96
Q

gastrin binds

A

to receptors on parietals cells in the stomach

INCREASE secretion of HCl

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97
Q

presence of helicobacter pylori bacteria

A

strongly correlated with certain types of ulcers

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98
Q

zollinger-ellison syndrome

A

of gastrin-secreting tumors (G-cells) ulcers typically seen

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99
Q

parietal cells

aka

A

oxyntic cells

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100
Q

parietal cells

oxyntic cells

A

HCl release
responsible for low pH

intrinsic factor release

absorption of B12

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101
Q

pH of stomach

A

2.0 - 2.5

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102
Q

chief cells produce

A

pepsinogen

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103
Q

chief cells produce pepsinogen in response to

A

protein coming into GI tract

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104
Q

pepsinogen converted to

A

pepsin in presence of HCCl

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105
Q

pepsin is involved in

A

early stages of digestion

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106
Q

functions of stomach

A
  1. food reservoir
  2. secretion of gastric juice
  3. churn food
  4. intrinsic factor production
  5. absorption
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107
Q

food reservoir

A

typically quite small

able to stretch dramatically

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108
Q

secretion of gastric “juice”

A

includes all fluids present: mucus, HCl, H2O, gastrin, pepsin, pepsinogen, etc

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109
Q

anger secretion

gastric “juice”

A

increases

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110
Q

fear secretion

gastric “juice”

A

decrease

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111
Q

churns food

A

ruggae help to break down food

112
Q

ruggae

A

help to break down food

113
Q

intrinsic factor production

A

from parietal cells for vitamin B12

114
Q

Absorption

A

water
ethanol
drugs

115
Q

length of small intestine

A

5 meters long

2-3 cm Diameter

116
Q

Duodenum length

A

20 cm long

117
Q

jejunum

A

2-3m long

118
Q

Ileum

A

3 + meters long

119
Q

sections of the small intestine

A
  1. duodenum
  2. jejunum
  3. Ileum
120
Q

Ileum

A

absorption of B12

121
Q

small intestine ends at

A

ileocecal junction

122
Q

ileocecal junction

A

sphincter prevents retrograde movement from large intestine

123
Q

functions small intestine

A
  1. digestion finish
  2. ingesta neutralized
  3. absorption of end products
124
Q

Digestion ends in

A

small intestine

125
Q

proteins –> amino acids

A

proteases

peptidases

126
Q

ingest neutralized with

A

addition of bicarbonate

127
Q

absorption of end products in

small intestine

A

into bloodstream –> hepatic portal system –> liver

128
Q

absorption can be

A

active or passive

129
Q

small intestines blood flow when food is present

A

INCREASE

post-prandial state

130
Q

when food is present in the small intestine

A

post-prandial state

131
Q

why get a cramp after a meal

A

not enough blood (O2, energy substrates) available to muscle

132
Q

wait __ after eat to exercise

A

45 mins

133
Q

fats –> fatty acids

A

lipases

134
Q

large carbohydrates –> mono/disaccharides

A

amylases

135
Q

lactose –> galactose + glucose

A

lactase

136
Q

Villi

A

line small intestine to surrface area for absorption

137
Q

villi have

A

specific transporters for many nutrients

138
Q

microvilli

A

finger-like projections off each villus

139
Q

surface area of microvilli

A

600-fold

140
Q

endocrine function

small intestine

A

hormonal release by duodenum and other parts

many hormones produced

141
Q

hormones produced from small intestine

A

secretin and CCK cholecystokinin

increasing secretions from pancreas

142
Q

glucose dependent insulinotropic peptide

A

increasing insulin release

143
Q

muscular contraction of small intestine

A

ensures that food moves down the GI tract

144
Q

peristalsis

A

ring-link contractions

propels food down tract, unidirectionally

145
Q

segmentation

A

breaks food apart and mizes it

more stationary than peristalsis

146
Q

ANS

A

effects on smooth muscle

147
Q

PSNS

A

uses acetyl choline to contractions

148
Q

Upper GI

A

vagus innervation ends at the ascending colon

149
Q

lower GI

A

pelvic nerve innervates bladder, kidney, descending colon, genital region

150
Q

SNS

A

uses NE to Decrease contractions

151
Q

firing rate is greater in

A

upper GI tract

than lower

152
Q

cecum

A

small in humans

large in cud-chewing animals

153
Q

cecum

Ileocecal valve

A

–between ileum and cecum

–keeps food from moving backward into small intestine

154
Q

vermiform appendix

A
  1. finger-like projection off the cecum
  2. has no known function in humans
  3. if infected, removed
155
Q

large intestine length

A

1.5 m long

156
Q

large intestine

A
  1. ascending colon
  2. transverse colon
  3. decending colon
  4. sigmoid colon
157
Q

ascending colon

A

retroperitoneal

158
Q

descending colon

A

retroperitoneal

159
Q

functions of colon

A
  1. solid waste elimination
  2. site of fermentation
  3. water absorption
160
Q

site of fermentation or

A

bacterial flora

161
Q

bacterial flora

A

bacteria produce fatty acids together with vitamin K (used in body)

aid absorption of minerals (Mg and Fe)

162
Q

bacteria linked to health

A

researchers have identified 26 different types of bacteria in the gut linked to obesity

163
Q

legumes

A

peas, beans

164
Q

carbohydrates in legumes + fructose —>

A

flatuence

```
CO2
CH4
H2
H2S
L/day
or 10-25 times
swallowed air
~~~

165
Q

predisposition to lactose intolerance

A

asian 90%
European 80%
hispanic 50%

166
Q

what can be done

lactose intolerance

A

pretreated dairy products with lactase or to lactic acid

167
Q

fecal or flatulence odor

A
    • skatole or 3-methylindole
  • -hydrogen sulfide
    • mercaptans
168
Q

___ amont of water presented to “GI” tract each day

A

10L

169
Q

___ from GI secretions

A

8.5 L

170
Q

____ from ingested substances

A

1.5 L

we must be able to absorb most of this water

171
Q

___ reabsorbed each day

A

9.5L

172
Q

___ at small intestine

A

9 L

173
Q

___ fluid in feces each day

A
  1. 15L - 0.5L

* amount of fluid in feces depends on the hydration of the body

174
Q

Diarrhea caused by

A

rapid contractions of GI – PSNS

175
Q

diarrhea …

A

water follows osmotically sugars and salts

176
Q

rectum length

A

20cm

177
Q

rectum

A

blood supply

many vertical folds

178
Q

hemorrhoids

A

enlarged rectal blood vessels

179
Q

anus

A
  1. internal anal sphincter

2. external anal sphincter

180
Q

internal anal sphincter muscle

A

smooth

181
Q

internal anal sphincter innervated by

A

ANS

involuntary

182
Q

Anus…

A

afferents and efferents run through the pelvic nerve (Ach)

183
Q

anus SNS

A

causes constriction

184
Q

anus PSNS

A

causes muscle relazation

185
Q

defecation reflex

A

a. similar to micturition reflex

b. stretch receptors activated

186
Q

defecation reflex afferents to

A

CNS

187
Q

defecation reflex efferents to

A

smooth muscle attempt to open sphincter

188
Q

external anal sphincter muscle

A

striated

189
Q

external anal sphincter innervated by

A

somatic nervous system

voluntary

190
Q

___ allows you to override the defecation reflex

A

cortical control

191
Q

composition of feces

A 
water 75%
solid 25%
roughage 30% of solids
dead bacteria 20%
fat 10-20%
inorganic material 10-20%
undigested proteins 10%
192
Q

insoluble fibers

A

cellulose, lignin

undigestible acts as a bowel irritant

draws H2O out into lumen, cleans out lower GI – correlated with cancer of colon

193
Q

soluble fibers

A

(gums, pectins)

low digestibility but decreases cholesterol concentration

194
Q

steatorrhea

A

fat in stools

195
Q

color of feces

A

due to RBC breakdown products

bilirubin

196
Q

odor of feces

A

sulfur compounds

H2S (rotten egg smell))
mercaptans (sewer gas)

197
Q

the liver is the

A

largest

heaviest gland in the body

198
Q

size of liver

A

1-2 kg

199
Q

location of liver

A

just below the diaphragm

200
Q

lobes of the liver

A

right lobe larger higher

201
Q

hepatic duct

liver

A

from liver to gall bladder

202
Q

cystic duct

liver

A

from gall bladder to common bile duct

203
Q

cholecystectomy

A

removal of gall bladder

204
Q

common bile duct

liver

A

formed from the union of the cystic and hepatic ducts entered into duodenum and the sphincter of oddi

205
Q

pancreatic duct

liver

A

from pancreas

meets common bile duct
both enter duodenum at the sphincter of oddi

206
Q

functions of the liver

A
  1. bile production produced by the liver but stored in the gall bladder
  2. glycogen storage
  3. vitamin storage
  4. detoxification
  5. synthesis of certain plasma proteins
207
Q

bile salts (24 C)

A

similar to cholesterol (27C)
1. emulsify fats– break large molecules into small
2. activates lipases
(break down fats)

208
Q

produce bilirubin

A

from RBC breakdown

–give bile green-yellow color

209
Q

glycogenesis

A

synthesis

210
Q

glycogenolysis

A

breakdown

211
Q

fat soluble

A

A
D
E
K

212
Q

hypervitaminosis

A

excessive amounts of a fat soluble vitamin

213
Q

detoxification

A

altering so that they may be excreted via urine or feces

214
Q

detoxification examples

A

steroid like molecules

cortisol, cortisone, estrogen, testosterone

215
Q

synthesis of certain plasma proteins

A

a. clotting factors (prothrombin, fibrinogen)
b. albumins
c. globulins
- -many of these act as carrier molecules

216
Q

sex hormone

A

binding globulins

217
Q

transferrin

A

carries iron

218
Q

transcortin

A

carries glucocorticoids

219
Q

functions for pancreas

A

A. Exocine, watery secretion with HCO3-

b. endocrine (islets of langerhans)

220
Q

exocrine

A

uses ducts

221
Q

secretion from pancreas

A

enzyme-rich

  1. proteases (trypsin, carboxypeptidase)
  2. pancreatic a-amylase
  3. pancreatic lipases
  4. RNA-ases and DNA-ases
222
Q

endocrine

A

ductless

223
Q

endocrine (pancreas)

A

islet of langerhans

224
Q

insulin released

A

from Beta-islet cells of Langerhans

when INCREASE blood clucose levels

225
Q

insulin moves

A

glucose from bloodstream into fat and muscle cells

+ liver glycogen

226
Q

insulin is ___ in diabetic

A

absent

deficient

227
Q

glucagon released

A

from the alpha-islet cells when blood glucose DECREASES

228
Q

glucagon acts

A

to INCREASE blood glucose levels by INCreASED glycogenolysis and DECREASE glycogenesis

229
Q

somatostatin

A

released from delta-islet cells

230
Q

labels on food products

A

show kilocalories

231
Q

kilocalorie (C) =

A

1,000 calorie (c)

232
Q

calorie (c) =

A

the amount f energy required to raise 1 g of water by 1 C

  • -bomb calorimeter
  • -measures amount of energy (calories) present in food
233
Q

carbohydrate

A

4.1 kcal/g

CHO stored with water

234
Q

Protein

A

5.3 kcal/g

in the body, protein isn’t usually completely combusted

235
Q

fat

A

9.3 kcal/g

is not all used, excess will be stored

236
Q

BMR

A

basal metabolic rate

237
Q

carbohydrate (time)

A

13 hours

glycogen in muscle and liver is body’s only real reserveof CHO

238
Q

fat (time)

A

20-40 days

239
Q

young men (fat)

A

20-25% of body mass is fat

240
Q

young women (fat)

A

30% body mass

estrogen causes fat to be deposited differently
breast, buttocks, hips

241
Q

protein (time)

A

depleted in hours

242
Q

BMI

A

body max index

proxy for body fat

243
Q

BMI =

A

weight kg/ (height m) ^2

weight ibs x 703 / height inches ^2

244
Q

normal weight BMI

A

18.5- 24.9

245
Q

overweight BMI

A

25-29.9

246
Q

obese BMI

A

30- 39.9

247
Q

morbid obese BMI

A

> 40

248
Q

major nutrients

A
  1. water
  2. carbs
  3. fats
  4. proteins
  5. vitamins
249
Q

macro minerals

A 
calcium
sodium 
phosphate
sulfur
iron 
Mg
250
Q

trace minerals

A 
Co
Cu
Zn
Se
I
F
Mn
251
Q

water soluble vitamins

A

riboflavin
biotin
B12
C

252
Q

fat soluble vitamins

A

A
E
D
K

253
Q

saturated

A

animal fat
tropical plants
oils

254
Q

polyunsaturated

A

safflower oil

sunflower oil

255
Q

monounsaturated

A

olive oil

256
Q

ideal percentage of calories

A

60: 30: 30
carbs: fats: proteins

257
Q

osteoporosis

A

group of diseases resulting in bone demineralization seen especially during post-menopausal period

258
Q

osteoporosis cause

A

reduction estrogen
calcium
genetic predisposition

259
Q

high incidence osteoporosis

A

small statured:
caucasion
Northern european

260
Q

lowest incidence osteoporosis

A

african american

261
Q

cholesterol

A

steroid nucleus

27C molecule

262
Q

cholesterol structure seen in

A 
bile salts
estrogen
progesterone
testosterone
cortisol
aldosterone
263
Q

cholesterol is produced in

A

the liver

264
Q

cholesterol is absorbed from

A

the small intestin

265
Q

cholesterol precursor

A

for steroid hormones

266
Q

cholesterol makes up __ of cell membrane

A

25-30%

267
Q

cholestrol synthesize from

A

acetate (2C)

268
Q

adults should not exceed ___ cholesterol

A

250 mg/day

269
Q

sources of cholesterol

A

animal products

skin, egg yolk, fat (lard), chellfish

270
Q

plants

A

do not contain cholesterol

contain Sterols– similar

271
Q

cholesterol in bloodstream

A

low solubility in bloodstream

therefore bound to lipoproteins (solubility in water)

272
Q

VLDL

A

only found in small amounts

273
Q

LDL

A

major carrier of cholesterol in bloodstream
2/3 total cholesterol

unloads cholesterol to endothelium of blood vessel
–this will DECREASE the diameter of the lumen (blood pressure)

274
Q

IDL

A

intermediate density lipoprotein

carries very small amount of cholesterol

275
Q

HDL

A

1/3 of cholesterol
“good cholesterol”

cholesterol scavenger
high affinity to cholesterl
draws cholesterol off of endothelial vlood vessels

276
Q

alcohol

A

liver disease
heart disease
cancer
pancreatitis

A&P III (6 decks)

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