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A&P LAB WINTER > Lab 14: Digestive System > Flashcards

Lab 14: Digestive System Flashcards

1
Q

The digestive system can be separated into two main components:

A
  • digestive tract - a continuous tube that begins at the mouth and ends at the anus.
  • accessory organs - teeth, tongue, salivary glands, liver, gall bladder, and pancreas
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2
Q

gingiva

A

gums, a delicate mucosa,

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3
Q

Cranial nerves for taste

A

facial nerve VII, the glossopharyngeal nerve IX, vagus nerve X

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4
Q

Mastication

A

• accomplished via teeth

Teeth Used:

  • Incisors: cutting and shearing food
  • Canines (cuspids): tearing food
  • Premolars (bicuspids): crushing and cracking food
  • Molars (tricuspids): grinding food into fine pieces
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5
Q

Teeth Evolution

A
  • deciduous (primary or baby) teeth

* permanent (secondary) teeth

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6
Q

Teeth From birth to 6

A
  • Teeth erupt at six months

* By six years old, full set of deciduous teeth (consisting of 20 teeth)

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7
Q

dental formula

A

• Each half of each jaw contains two incisors, one canine and two molars
Infant Dental Formula: I 2/2 , C 1/1 , P 0/0 , M 2/2
Adult Dental Formula: I 2/2 , C 1/1 , P 2/2 , M 3/3

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8
Q

How do permenat teeth grow in?

A
  • permanent teeth grow in the jaws beneath the deciduous teeth.
  • When enlarged sufficiently, they exert pressure on the roots of the deciduous teeth above.
  • Roots are resorbed and the deciduous teeth are shed (exfoliated).
  • Process begins at 6 years old, completed by 11 - 12.
  • At the same time, the permanent teeth start erupting. All of the permanent teeth do not appear until a person is 18 to 20 years of age.
  • In the adult, there are 16 teeth in each jaw, 32 teeth altogether. It is not unusual for the third molar (the “wisdom” tooth) never to develop or erupt.
  • Extra teeth (supernumerary teeth) occur frequently as well.
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9
Q

primary salivary glands

A 
• Accessory organs
• secrete saliva
3 Types:
• parotid glands 
• submandibular glands
• sublingual glands
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10
Q

Saliva Functions

A
  • lubricating the mouth
  • moistening the food
  • dissolving chemicals in food so that they can be tasted. • contains the enzyme – salivary amylase that begins the digestion of carbohydrates.
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11
Q

oropharynx and the laryngopharynx

A
  • common passageways for food, liquids and air.

* nasopharynx is not part of the digestive tract.

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12
Q

esophagus

A
  • muscular tube that functions in the transport of food to the stomach
  • enters the abdominal cavity through an opening in the diaphragm
  • opening to the larynx is closed off by the epiglottis
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13
Q

stomach

A
  • chemical digestion of proteins begins

* functions as a temporary storage area for food.

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14
Q

small intestine

A 
• primary digestive organ 
• chemical digestion of food is completed 
• absorption of nutrients occurs.
• 3 Regions:
-duodenum
-jejunum
-ileum
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15
Q

large intestine

A
  • absorption of water from the undigested food material

* cecum–> ascending colon –>transverse colon.–>descending colon –> sigmoid colon –> rectum–> anus

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16
Q

Pathway of food

A

mouth–>oropharynx –> laryngopharynx–>esophagus–>stomach–>duodenum–>jejunum–>ileum–>cecum –>ascending colon –>transverse colon.–>descending colon –> sigmoid colon (s-shaped) –> rectum–> anus

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17
Q

liver

A

• function: production + secretion of bile (main function),
- removing nutrients from blood
- storing glucose, liver glycogen, and vitamins
- detoxification of metabolic waste
- synthesis of blood-clotting factors
• divided into two main lobes
• lobes made up of functional units = lobules

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18
Q

gall bladder

A
  • green-coloured muscular sac attached to the ventral surface of the liver
  • bile stored and concentrated until needed
  • Bile release into duodenum (under nervous and hormonal control)
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19
Q

pancreas

A

Exocrine glands:

  • comprise 98% of the organ.
  • produce pancreatic juice

Endocrine tissue

  • comprises 2% of the organ
  • “ductless glands”
  • Islets of Langerhans (release hormones into blood)
20
Q

lobules

A

• consisting of plates of liver cells or hepatocytes
- manufacture bile (fat emulsifier)
• portal triad: hepatic artery + hepatic portal vein + bile duct

21
Q

function of the fluid produced by the peritoneum?

A

Lubricates parietanel surfaces to reduce fricton, allow organs to slide easily over each other

22
Q

mesenteries

A

• membranes, made up of folds of the peritoneum, which hold the digestive organs in place and contain blood vessels, lymphatic vessels and nerves

Omentum – bind organs to each other
Mesentareies – bind organs to abdominal wall

  • greater omentum: greater curvature over S.I/L.I
  • lesser omentum: lesser curvature to liver
  • falciform ligament: suspends liver from diaphragm / abdominal wall
  • mesentery proper: connects parts of small intestine to itself

Function. keeps organs from tangling, gives roots for blood vessels and nerves and a way to store fat.

23
Q

spleen

A

removal of aged and defective blood cells, but is not involved in digestion

24
Q

Four layers compose the wall of the digestive tract

A
  • mucosa - inner lining, stratified squamous epithelium
  • submucosa - layer of connective tissue, infiltrated with blood vessels and nerves,
  • muscularis (externa)- 2 layers of smooth muscle
  • serosa - outermost layer (visceral peritoneum)
25
Q

Function of stratified squamous epithelium in muscosa

A

many layers to protect from abrasion of rough food and protection from wear and tear as you swallow food

26
Q

What is the purpose of this additional layer of smooth muscle in the stomach?

A

Extra layer of smooth muscle (oblique layer) stregthens stomach walls and assists in mixing churning activity’s to produce chime

27
Q

Why would mucous production be important in this region of the digestive tract?

A

because mucus in alkaline (basic) so helps neutralize the stomach acid, forms a protective layer over epithelium of acid doesn’t damange stomach lining.

28
Q

What is a gastric ulcer?

A

develop when stomach protective layer breaks down and digestive juces start to damage stomach tissue

29
Q

Histology: esophagus

A
  • Non-keratanized stratified squamous epithelium

* No serosa - Adventitia

30
Q

Histology: Stomach

A
  • simple columnar epithelium
  • gastric pits
  • additional oblique layer of smooth muscle
31
Q

Histology Small I.

A
  • simple columnar cells
  • goblet cells
  • Increase absorption: microvilli (increase surface area) + villi + plicae circulares ( force chyme to spiral through the intestine, mixing it and slowing its progress)
32
Q

Hisotlogy: Large I.

A
  • no villi, many goblet cells
  • simple columnar epithelium
  • Crypts: intestinal glands of the mucosa are deep and straight
33
Q

What is the major type of movement in the digestive tract?

A

peristalsis

34
Q

What is the purpose of villi in the small intestine?

A

increase surface area for absortion

35
Q

In what part of the digestive tract does most digestion of nutrients occur?

A

small intestine

36
Q

Why are mucus producing goblet cells so abundant in the large intestine?

A

Site of formation of feces and absorption of water so we need mucus to prevent abrasion of cells and protect wall from acids and bacteria

37
Q

digestion

A

chemical breakdown of large food molecules into smaller molecules that are easily absorbed into the body (Enzymes speed up these reactions)

38
Q

digestive enzymes

A
  • secreted by accessory glands
  • catalyze chemical reactions.
  • binds with food molecules, enzymes speed up the digestive reactions, allowing them to occur at normal body temperature and pH.
  • If enzymes not present, these hydrolysis reactions would occur only at very high temperatures (such as 100°C) or in very acidic conditions.
39
Q

Carbohydrate Digestion

A

NEEDS:
• Salivary Amylase: enzyme in mouth present in saliva (hydrolysis of starches into sugars)
• starch (a polysaccharide) is broken down into sugars
• Benedict’s searches for simple sugars (digested starch)
• Iodine searches for complex sugars (polysaccharides pre-digestion)

40
Q

Protein Digestion

A

NEEDS:
• Pepsin: enzyme (secreted by chief cells of stomach)
• Acidic pH: pepsin functions most effectively in an acidic pH of 1.5 to 2.0)
• stomach parietal cells secrete HCL for optimum pH

41
Q

Lipid Digestion

A

NEEDS:
• Bile Salts: emulsify lipids (Produced by liver)
• Pancreatic Lipase: enzyme turns lipids –> fatty acids + glycerol. (Produced by pancreas)
• Litmus cream: colour indicator (turns pink in acids)

42
Q

Visceral smooth muscle

A
  • propulsive force for moving foods along the digestive tract
  • Exhibits Automaticity + Rhythmicity (responsible for peristalsis)
43
Q

role of the autonomic nervous system in visceral smooth muscle

A
  • regulate the rate and the relative strength of contraction

* regulate the smooth muscke activity of the gut, the effects are oppostie to cardiac muscle

44
Q

Experiment: Effects of autonomic nervous system on smooth muscle activity

A
  • epinephrine: decrease smooth muscle activity of small intestine.
  • acetylcholine: increase smooth muscle activity of small intestine
45
Q

Automaticity

A

ability to contract without nervous stimulation

46
Q

Rhythmicity

A

regular pattern of repeated contractions, results from the presence of specialized fibers

A&P LAB WINTER (11 decks)

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