Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

AU17: Physiology > Gastrointestinal > Flashcards

Gastrointestinal Flashcards

1
Q

Saliva initiatives the digestion of _____ and ______.

A

starch and fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Which salivary gland is a serous gland and is the major source of amylase?

A

Parotid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Which gland is mostly a mucous gland?

A

Sublingual

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Which gland is a mixed gland that secretes water, electrolytes, and mucin at rest?

A

Submandibular

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

The minor salivary glands secrete mostly mucous except for which one?

A

von Ebner’s gland

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

The minor salivary glands contribute _____ of total saliva.

A

5-10%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

________ glands are involved with taste and secrete lingual lipase.

A

von Ebner’s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

The pH of saliva is highly buffered at _____.

A

6.7-7.4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are some of the inorganic salts that make up saliva?

A
  1. Na
  2. K
  3. Chloride
  4. Bicarbonate
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Explain salivary fluid secretion mechanism.

A

Cl- is secreted into the lumen and Na+ slips through tight junctions to follow it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

T/F: Secretory ducts are permeable to H2O.

A

False

Many solutes are reabsorbed in the duct

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

_______ secretion is effected by flow rate.

A

Secondary

In the duct. Acinar secretion not effected by flow rate.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

_______ is the most abundant protein in saliva.

A

Mucin

Gives saliva viscosity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

_______ initiates the breakdown of starch.

A

Amylase

Parotid gland

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

The sublingual and submandibular gland are innervated by ______.

A

CN VII

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

The parotid gland is innervated by ____.

A

CN IX

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Parasympathetic stimulation releases _________ onto the acing cells and results in a watery secretion.

A

acetylcholine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

__________ induces PKA-mediated exocytosis resulting in more protein rich saliva.

A

Norepinephrine

Via sympathetic nerves

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

__________ is an autoimmune disorder that causes dry eyes, dry mouth, and joint pain.

A

Sjorgren’s syndrome

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Where is the majority of nutrients absorbed into the blood?

A

Small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What are the five categories of useable food?

A
  1. Carbs
  2. Protein
  3. Fat
  4. Vitamins
  5. Minerals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

The _________ are essential for digestion and absorption of carbohydrates.

A

brush border ectoenzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Complex carbohydrates are broken down into __________.

A

monosaccharides

via digestive enzymes and ectoenzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Monosaccharides are passed into blood via ______.

A

GLUT2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Proteins are broken down into peptides in the _______ and the _________.

A

stomach and small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

________ is produced in the stomach and cleaved to ________ to degrade protein.

A

Pepsinogen; pepsin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

The ________ releases pro-enzymes into small intestine to digest proteins.

A

pancreas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

_______ is an essential protease for cleavage of proteins.

A

Trypsin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

The brush border enzyme, ___________, is used to activate pro-enzymes.

A

enteropeptidase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Peptides are broken down into _________ which are transported across the epithelial membrane.

A

amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Where are transporters for amino acids found on the epithelial cells?

A

Brush border and basolateral membrane

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What are the two classes of amino acid transporters?

A

Na+ dependent

Na+ independent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

T/F: Protein is degraded by HCl and proteases.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

_______ breaks down triglyceride into monoglyceride and fatty acids.

A

Lipase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What are the three sources of lipase?

A
  1. Lingual lipase
  2. Gastric lipase
  3. Pancreatic lipase
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Fatty acid absorption occurs mainly in the ______.

A

duodenum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

T/F: Fats are not water soluble, but lipase are.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

T/F: Free fatty acids and monoglycerides are found in systemic circulation.

A

False

Triglycerides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What are the steps in breaking down and absorbing fats?

A
  1. Emulsification
  2. Micelle formation
  3. Diffusion monoglycerides and fatty acids
  4. Formation of triglyceride in epithelial cell
  5. Exocytosis of triglyceride
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Bile salts and ________ are involved in emulsification.

A

phospholipids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Bile salts and _________ are involved with micelle formation.

A

pancreatic lipase

42
Q

Which vitamins are fat soluble?

A

A, D, E, K

43
Q

T/F: Fat soluble vitamins passively diffuse through intestinal epithelial cells.

A

True

Solubilized in micelles

44
Q

Fat soluble vitamins are released into the body with _________.

A

chylomicrons

45
Q

How are almost all water soluble vitamins absorbed into epithelial cells?

A

Facilitated or active transport

All except for B12

46
Q

Most water absorption occurs in the ________.

A

small intestine

47
Q

What is highest in areas where glucose and galactose or amino acids are being transported?

A

Absorption of Na+

48
Q

T/F: Calcium is actively absorbed by all segments of the intestine.

A

True

49
Q

T/F: Salts are soluble at high pH.

A

False

Low pH

50
Q

The absorption of _____ is strongly enhanced by vitamin D.

A

Calcium

51
Q

T/F: Absorption of iron is very efficient.

A

False

Less than 10% is absorbed

52
Q

T/F: Both the symp and parasympathetic nervous systems influence the enteric nervous system.

A

True

53
Q

What are the three pieces of the enteric nervous system?

A
  1. Mucosal plexus
  2. submucosal plexus
  3. Myenteric nerve plexus
54
Q

What types of neurons are in the ENS?

A
  1. Motor neurons: muscle contraction and gland function
  2. Interneurons
  3. Sensory neurons
55
Q

What is the difference between a short and long GI reflex?

A

Short reflex only goes through the GI system.

Long reflex goes through the CNS

56
Q

Which four hormones play a large role in regulating digestion?

A
  1. Gastrin
  2. CCK
  3. Secretin
  4. GIP
57
Q

T/F: Regulatory hormones often work in feedback loops and have synergistic effects.

A

True

58
Q

What is the cephalic phase of GI control?

A

parasympathetic nerve fibers to the ENS are initiated when receptors in the head are stimulated

59
Q

What is the gastric phase of GI control?

A

Neural reflexes and gastrin

60
Q

What is the intestinal phase of GI control?

A

Neural reflexes, secretin, CCK, and GIP

61
Q

The _______ delivers chyme to the duodenum.

A

stomach

62
Q

What are the three sections of the stomach?

A
  1. fundus
  2. body
  3. antrum
63
Q

What are the two glandular regions in the stomach?

A
  1. Oxyntic (funds and body)

2. Pyloric (antrum)

64
Q

What is secreted in the oxyntic region?

A

mucus, pepsinogen, HCl

65
Q

What is secreted in the pyloric region?

A

mucus, pepsinogen, and gastrin

66
Q

Which various cells of the stomach secrete which chemicals?

A
  1. Parietal cells - HCl and intrinsic factor

2. Chief cells - pepsinogen

67
Q

T/F: Parietal cells are found in both the oxyntic and pyloric area of the stomach.

A

False

Oxyntic only

68
Q

What is secreted by mucous neck cells?

A

Mucous

69
Q

____ is the strongest stimulant for HCl secretion.

A

Histamine

70
Q

___________ can have direct effects on parietal cells to increase HCl secretion as well as increase histamine release.

A

Gastrin and Ach

71
Q

What is the intracellular mechanism for HCl release?

A

Activation of receptors (gastrin, histamine, ACh) -> second messenger -> H+/K+ anti porter ATPase

72
Q

Which hormone inhibits HCl secretion?

A

Somatostatin

Effects G cell and parietal cell

73
Q

G cells release ______.

A

gastrin

74
Q

D cells release _______.

A

somatostatin

75
Q

During the gastric phase there is an increase in _______.

A

gastrin

76
Q

What stimulates the cephalic portion of HCl control?

A

Sight, smell, taste of food

77
Q

When pH of chyme <3, ________ is produced.

A

secretin

78
Q

When acid levels are high, ____ will be secreted to lower HCl production.

A

CCK

79
Q

Secretin and CCK are __________. They inhibit the secretion or motility in the stomach.

A

enterogastrones

80
Q

What does trypsinogen do?

A

enterokinase in epithelial cells turns it into trypsin which is used to activate intestinal cells

81
Q

T/F: An increase in intestinal fatty acids and amino acids will lead to an increase in CCK.

A

True

82
Q

T/F: An increase in CCK will lead to an increase in secretion of enzymes from the pancreas.

A

True

83
Q

Bicarbonate is secreted by the _______.

A

Pancreas

84
Q

T/F: An increase in secretin increases bicarbonate secretion.

A

True

85
Q

____ strongly potentiates the effects of secretin.

A

CCK

86
Q

The ______ produces bile.

A

liver

87
Q

T/F: Bile salts are recycled through the enterohepatic circulation.

A

True

88
Q

An increase in _____ will lead to gallbladder contraction and bile flow into the duodenum.

A

CCK

89
Q

T/F: Peristalsis is a type of muscle contraction that mixes the chyme/bolus in the small intestine.

A

False

Segmentation

90
Q

T/F: Segmentation contractions occur during absorption.

A

True

91
Q

What type of contractions occur after absorption is completed?

A

Peristalsis

92
Q

T/F: Peristalsis is driven by a migrating myoelectric complex.

A

True

93
Q

Which intestinal hormone initiates peristalsis?

A

Motilin

94
Q

What is the primary purpose of the large intestine?

A

Actively transport Na+ from the lumen to the blood

95
Q

Bacterial fermentation of some of the food bolus is done in the _________.

A

large intestine

96
Q

How is the chyme moved in the stomach?

A

Peristalsis from body to pyloric sphincter

Determined by pacemaker cells

97
Q

How is the chyme moved in the small intestine?

A

Segmentation and peristalsis

98
Q

How is the chyme moved in the large intestine?

A

Slow segmentation contraction

Massive peristaltic like movements

99
Q

Upon stimulation, _____ levels are increased and this opens the Cl- and K+ channels for saliva release.

A

Ca2+

100
Q

Glucose and galactose are brought into the epithelium via ______.

A

SGLT1

With Na+

101
Q

Fructose is brought into the epithelial cell via ______.

A

GLUT5

AU17: Physiology (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions