GI TRACT

Question 1

Mouth fct

Answer 1

Mechanical processing
Initiation of carbs breakdown by enzymes present in saliva

Question 2

Salivary glands fct

Answer 2

Production of saliva (water, mucus, enzymes)

Question 3

Pharynx fct

Answer 3

Allow the passage of food from the mouth to the esophagus (mechanical propulsion)

Question 4

Esophagus fct

Answer 4

Allow the passage of food from the mouth to the stomach

Question 5

Epiglottis fct

Answer 5

Protect the airways from food while swallowing

Question 6

Trachea fct

Answer 6

Allow passage of air to and back from the lungs

Question 7

Esophageal sphincters

Answer 7

Lower : prevent backflow from stomach to esophagus
Upper : prevent backflow from esophagus to mouth
Both regulate the passage of food to the stomach

Question 8

Stomach fct

Answer 8

Mechanical breakdown of food by peristalsis
Storage of chyme (food) to assure slow release into the small intestine
Stimulation of HCl secretion (by gastrin) to initiate protein digestion, increase peristalsis and to increase nutrients availability
Production of intrinsic factor
Gastric juice (pH = 2)

Question 9

Pyloric sphincter fct

Answer 9

Control passage of food from stomach to small intestine (slow release)
Prevention of back flow

Question 10

Duodenum fct

Answer 10

Located between the stomach and small intestine
Mix chyme with bile from gallbladder and pancreatic juices
Initiation of nutrient absorption

Question 11

Mesentery fct

Answer 11

Fold of membrane that attaches the intestine to the wall of abdomen
Holding the structure together and preventing the GI tract to collapse down
Storage of fat
Supply of blood and lymph vessels (nutrients)

Question 12

Liver fct

Answer 12

Bile production and excretion
First organ to receive absorbed nutrients (metabolite detox and purif)
Metabolism of fat, prot and carbs
Plasma protein synthesis

Question 13

Gallbladder fct

Answer 13

Storage of bile
Control via presence of CCK (fatty chyme)

Question 14

Bile

Answer 14

Emulsifies lipids
Composed of : bile salts and acids, phospholipids, cholesterol, water
pH = 8.5

Question 15

Pancreas fct

Answer 15

Production of pancreatic juice to help protein digestion
Systematic secretion of insulin and glucagon to control blood sugar levels

Question 16

Pancreatic juice

Answer 16

Production in presence of secretin and release in duodenum (mix with bile + chyme)
pH = 7.1 to 8.2
Composed of : digestive enzymes NaHCO3
Inactivate pepsin

Question 17

Colon

Answer 17

Reabsorption of water and electrolytes
Compaction of intestinal content (feces)
Absorption of vitamin produce by bacteria

Question 18

Prebiotics

Answer 18

Food components that are not digest in small intestine
Substract for gut bacteria (growth)
Found in veggies, legumes, grains and fruits