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Anatomy & Physiology 1 > Module 3 > Flashcards

Module 3 Flashcards

1
Q

2 main groups of digestive organs

A
  1. alimentary canal organs

2. accessory digestive organs

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2
Q

alimentary canal definition and 7 parts

A

is a continuous muscular digestive tube beginning in the oral cavity. It is open at both ends, winding its way through the body cavity. It is composed of the

oral cavity
pharynx
esophagus
stomach
small intestine
large intestine
anus
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3
Q

6 Accessory digestive organs

A 
teeth
tongue
gall bladder
salivary glands
liver
pancreas.
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4
Q

mouth and 6 parts

A

beginning of the gastrointestinal tract. Consists of the

lips
tongue
cheeks
hard and soft palates
uvula
lingual frenulum.
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5
Q

lips

A

form the opening to the mouth

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6
Q

tongue

A

forms the floor of the mouth, grips the food and constantly repositions it between the teeth

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7
Q

cheeks

A

form the walls of the mouth

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8
Q

hard and soft palates

A

form the roof of the mouth

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9
Q

uvula

A

is a process that hangs inferiorly from the attachment to the soft palate. It forms the posterior border of the mouth.

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10
Q

lingual frenulum

A

vertical mucous membrane by which the body of the tongue is attached to the floor of the mouth.

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11
Q

mastication

A

process of chewing food. The food is mixed with moistened saliva from the salivary glands.

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12
Q

amylase

A

an enzyme found in the salivary gland that begins the process of chemical digestion by breaking down starches.

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13
Q

Maxilla

A

where the upper arch of the teeth is located

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14
Q

mandible

A

contains the lower arch of teeth

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15
Q

4 different types of teeth:

A

chisel -shaped incisors for biting
one pointed canine for tearing
two increasingly flat pre-molars for grinding
three flat molars for crushing

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16
Q

3 main parts of the tooth:

A

crown
neck
root

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17
Q

root

A

largest portion of each tooth, located within the alveolar process of the jaw bone.

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18
Q

neck

A

located within the upper portion of the gums (gingiva)

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19
Q

crown

A

the visible portion of the tooth and lies above the gum line

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20
Q

pulp cavity

A

at center of each tooth, contains nerves and blood vessels

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21
Q

dentin

A

bone-like substance composing most of each tooth

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22
Q

enamel

A

very hard connective tissues that protects the rest of the tooth and is located on the surface of the crown

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23
Q

tongue

A

forms the floor of the mouth, grips the food and constantly repositions it between the teeth

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24
Q

bolus

A

forming the food into a compact mass (by the tongue)

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25
Q

papillae

A

raised bumps on the tongue to help grip food

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26
Q

3 types of papillae:

A

circumvallate
fungiform
filiform

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27
Q

taste buds

A

chemical receptors that are stimulated by the chemical composition of food. Found primarily on the tongue as well as on the surface of the mouth and wall of the pharynx.

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28
Q

pharynx

A

connects the mouth to the esophagus (aka throat)

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29
Q

3 parts of the pharynx:

A

nasopharynx
oropharynx
laryngopharynx

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30
Q

2 types of skeletal muscle in pharynx

A

circumferential outer layer

inner longitudinal layer

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31
Q

epiglottis

A

flap of elastic cartilage that covers the larynx when swallowing food or liquid

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32
Q

aspiration

A

when food or liquid enter the lungs- can cause aspiration pneumonia

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33
Q

esophagus

A

extends from pharynx to the stomach, traveling through an opening in the diaphragm on its way to the stomach. Muscular tube containing 4 layers of tissue

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34
Q

4 layers of tissue in esophagus, small and large intestine and stomach:

A

mucosa
submucosa
muscularis externa
serosa

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35
Q

mucosa

A

innermost layer of tissue, secretes mucus into the interior gastrointestinal tract.

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36
Q

submucosa

A

layer contains blood and lymph vessels, lymph nodes, nerves, and mucous glands.

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37
Q

muscularis externa

A

made of 2 layers of muscle: the outer longitudinal fibers and inner circumferential fibers

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38
Q

serosa

A

made of cells that make serous fluid

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39
Q

stomach

A

backward c-shaped organ located along the left side of the abdomen below the diaphragm.

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40
Q

2 curvatures of the stomach:

A

lesser curvature

greater curvature

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41
Q

lesser curvature

A

concave, extends inward on the short side of the stomach

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42
Q

greater curvature

A

convex, extends outward on the longer side of the stomach

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43
Q

peritoneum

A

a serous membrane covering the stomach, called the lesser omentum and the greater omentum

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44
Q

lesser omentum

A

attaches the lesser curvature of the stomach to the liver

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45
Q

greater omentum

A

attaches the greater curvature of the stomach to the posterior wall of the abdomen, covering the transverse colon and antieror surface of the small intestines. Hangs down like an apron.

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46
Q

4 parts of the stomach:

A

cardia
fundus
body
pyloric region

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47
Q

cardia

A

where the food enters from the esophagus

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48
Q

fundus

A

dome-shaped top of the stomach just under the diaphram

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49
Q

body

A

wider midportion located between the fundus and the pyloric region.

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50
Q

pyloric region

A

last part in the stomach, funnel-shaped

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51
Q

2 purposes of stomach

A

temporary storage area for food

mechanical food breakdown

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52
Q

rugae

A

folds within the stomach wall which allow the stomach to expand when it is full

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53
Q

oblique layer

A

extra muscle layer that allows stomach to mix food more efficiently with the gastric juices.

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54
Q

ulcer

A

open sore in the wall caused by gradual disintegration of tissues

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55
Q

H. pylori

A

helicobacter pylori caused duodenal ulcers by eating away at the mucosal lining.

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56
Q

chyme

A

stomach contents- thick, soupy consistency.

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57
Q

pyloric sphincter

A

valve that controls the narrow opening of the base of the stomach.

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58
Q

ileocecal valve

A

controls the entrance to the large intestine

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59
Q

small intestine 3 sections

A

duodenum
jejunum
ileum

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60
Q

duodenum

A

shortest section of the small intestine- where enzymes from the pancreas and bile from the liver enter the small intestine.

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61
Q

jejunum

A

second section of the small intestine

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62
Q

ileum

A

third section of the small intestine, longest region of small intestine

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63
Q

circular folds

A

increase the surface area of the small intestines wall’s mucous membrane. they have villi and microvilli on them.

64
Q

villi

A

small, finger-like projections that increase surface area of intestine

65
Q

microvilli

A

smaller projections on villi that increase the surface area of small intestine

66
Q

lacteal

A

lymphatic vessels found in villus (villi)

67
Q

large intestine

A

extends from ileocecal valve to the anus. Chyme move through the large intestine to be excreted as feces.

68
Q

8 parts of large intestine:

A 
cecum
appendix
ascending colon
transverse colon
descending colon
sigmoid colon
rectum
anal canal
69
Q

cecum

A

entrance to the large intestine through the ileocecal valve

70
Q

appendix

A

hangs from the cecum and is usually twisted.

71
Q

Appendicitis

A

occurs when bacteria accumulates and causes inflammation of the appendix.

72
Q

ascending colon

A

runs along the right side of the abdomen superiorly.

73
Q

transverse colon

A

runs across the abdomen

74
Q

descending colon

A

runs along the left side of abdomen superiorly to the sigmoid colon

75
Q

sigmoid colon

A

travels through the pelvis connecting with the rectum

76
Q

anal canal

A

where feces are expelled through the anus- the end of the gastrointestinal tract.

77
Q

the right colic flexure

A

hepatic- connects ascending colon to transverse colon

78
Q

the left colic flexure

A

splenic - connects the transverse colon to the descending colon

79
Q

internal sphincter

A

involuntary smooth muscle in anal canal

80
Q

external sphincter

A

voluntary skeletal muscle in the anal canal

81
Q

rectum

A

last 20 cm of the large intestine which terminates at the anus, connects to the anal canal

82
Q

feces

A

digestive wastes

83
Q

main function of large intestine

A

reabsorb any remaining water and propel waste

84
Q

3 important accessory glands

A

liver
pancreas
gallbladder

85
Q

pancreas

A

lies deep in the abdominal wall. Sends pancreatic juice into the duodenum by way of the pancreatic duct.

86
Q

sodium bicarbonate

A

in pancreatic juice, neutralizes the chyme and makes the pH of the small intestine slightly basic.

87
Q

3 main liver functions in digestion

A

produce bile
store glucose
produces urea

88
Q

bile

A

produced by the liver, stored in the gallbladder before entering the small intestine, where it emulsifies fats - looks green

89
Q

gallbladder

A

stores bile before it enters the small intestine

90
Q

glycogen

A

stored in the liver, breaks it down to glucose between meals to maintain a constant glucose concentration in the blood.

91
Q

Urea

A

produced by the liver from amino groups that are removed from excess amino acids.

92
Q

satiety

A

the sensation of being full

93
Q

hunger

A

internal drive to find and eat food often experienced as a negative sensation such as churning, growling, or a painful sensation in the stomach.

94
Q

hypothalmus

A

region of the brain that plays a role in hunger, satiety and the feeling of “being full”

95
Q

hormones

A

compounds secreted into the bloodstream by one type of cell that acts to control the function of another type of cell

96
Q

3 hormones that increase hunger

A

ghrelin
endorphins
neuropeptide- Y

97
Q

3 hormones that cause satiety

A

leptin
serotonin
cholecystokinin (CCK)

98
Q

2 key hormones:

A

leptin

ghrelin

99
Q

leptin

A

produced by adipose tissue (fat cells) and alerts the brain to turn off the hunger center in the brain and activate the satiety center when consuming a meal

100
Q

Ghrelin

A

produce by stomach and has the opposite role as leptin. It travels to the brain and stimulates the hunger center as it deactivates the satiety center.

101
Q

3 categories of lipids:

A

saturated fat
unsaturated fat
cholesterol

102
Q

carbohydrates

A

classified as starches and sugars

103
Q

3 biochemical categories of food the body needs in large amounts:

A

carbohydrates
proteins
lipids

104
Q

saturated fat

A

butter and meat and dairy products

105
Q

unsaturated fats

A

vegetables oils like olive oil and nuts

106
Q

cholesteral

A

made by our bodies but can be ingested by eating animal products.

107
Q

2 types of proteins:

A

complete

imcomplete

108
Q

complete proteins

A

are meat, poultry, eggs, milk, dairy products, and soybeans

109
Q

incomplete proteins

A

grains, legumes, seeds and nuts

110
Q

essential amino acids

A

9 of them.(10 required in an infants diet) called essential amino acids because the body is unable to make these amino acids. Complete proteins contain all nine but incomplete do not.

111
Q

Vitamins

A

organic compounds that are not consumed in metabolic reaction but help enzymes carry out the metabolic reactions, which converts nutrients to materials needed by the body

112
Q

2 classifications of vitamins

A

water soluble

fat soluble

113
Q

water soluble vitamins

A

not able to be stored in the body and are excreted in the urine

114
Q

fat soluble vitamins

A

stored in body fat.

115
Q

minerals

A

inorganic compounds that, like vitamins, are not used as fuel in metabolic reactions but combine with other nutrients to form necessary body substances.

116
Q

7 minerals needed in human diet:

A 
calcium
chloride
magnesium
phosphorus
potassium
sodium
sulfur
117
Q

Metabolism

A

set of chemical reactions that are essential for the body to sustain life

118
Q

Anabolism

A

set of reactions in which smaller molecules are combined to make larger, more complex molecules

119
Q

Catabolism

A

set of reactions in which larger molecules are broken down to be used as energy sources for the body

120
Q

adenosine triphosphate or ATP

A

most widely used form of energy in the cell

121
Q

ADP

A

adenosine diphosphate- if a phosphate group is removed. So ATP has energy to donate and ADP can accept energy to become ATP.

122
Q

Cellular respiration

A

the process by which cells generate ATP.

123
Q

aerobic respiration

A

requires oxygen and a fuel (glucose, for example) and releases carbon dioxide, water, and ATP.

124
Q

Carbohydrates

A

main source of energy for cells with the body digesting carbohydrates into glucose

125
Q

Glycolysis

A

begins with the breakdown of a single molecule of glucose into two pyruvate molecules

126
Q

Cellular respiration

A

an aerobic process (oxygen must be present) used by cells to produce energy

127
Q

mitochondria

A

Respiration takes place inside and around the double membrane-enclosed organelle

128
Q

Fermentation

A

takes place in the absence of oxygen.

129
Q

tricarboxylic acid (TCA) cycle

A

the central pathway of respiration also known as the Krebs Cycle or the citric acid cycle. In the TCA cycle, the pyruvic acid (product of glycolysis) is converted to carbon dioxide forming some additional ATP

130
Q

The electron transport system

A

also referred to as the electron transport chain, is a continuation of cellular respiration and can proceed either aerobically (with oxygen) or anaerobically (without oxygen).

131
Q

proton motive force

A

drives H+ back through the ATP synthase complex, also located in the membrane, resulting in the production of up to 34 molecules of ATP.

132
Q

Lipid metabolism

A

occurs in the liver by a process known as beta-oxidation. Lipids are used by the body primarily during low energy activities. Lipid metabolism yields twice the amount of ATP than when a carbohydrate or protein is broken down.

133
Q

Protein metabolism

A

only takes place when carbohydrates and fats are unavailable to the body. Proteins are the building blocks for the cells and saved as a last resort.

134
Q

ammonia

A

is formed when proteins must be used to form ATP, the amino group is removed from the protein

135
Q

urea

A

made when ammonia is combined with carbon dioxide in the liver

136
Q

3 transitions in complete catabolism of a single molecule of glucose

A

Glycolysis
Cellular respiration
The electron transport system

137
Q

Pancreatic enzymes

A

pancreatic amylase
trypsin
lipase

138
Q

pancreatic amylase

A

breaks down startch

139
Q

trypsin

A

breaks down protein

140
Q

lipase

A

breaks down fat droplets to glycerol and fatty acids

141
Q

4 types of digestion

A

ingestion
digestion
absorption
defication

142
Q

Ingestion

A

when food enters the mouth

143
Q

digestion

A

food breakdown occurs when food is moved, mixed, and exposed to enzymes along the gastrointestinal tract

144
Q

Mechanical digestion

A

when food is physically broken down into smaller pieces. This occurs when the teeth chew food, when the stomach churns and mixes food, and as food is moved and squeezed along the gastrointestinal tract

145
Q

Chemical digestion

A

is the chemical breakdown of food by enzymes into smaller nutrients

146
Q

Absorption

A

is the process of moving digested food into the bloodstream

147
Q

Defecation

A

is the excretion of indigestible food from the anus.

148
Q

salivary amylase

A

contained in the saliva begins the chemical breakdown of starches

149
Q

Peristalsis

A

(rhythmic muscular contractions) moves the food along the esophagus to the stomach

150
Q

parietal cells

A

(located in the wall of the stomach body) secrete hydrochloric acid, generating a pH of 1.3-3.5. This very acidic pH kills many of the bacteria ingested along with food. In addition, the low pH stops the activity of salivary amylase

151
Q

Pepsinogen

A

(a pre-enzyme) is secreted by the chief cells in the stomach.

152
Q

Peptides

A

result from the first step in protein digestion, are digested by peptidases to amino acids

153
Q

Maltose

A

results from the first step in starch digestion, is digested by maltase to glucose

154
Q

small intestine secretes two hormones:

A

cholecystokinin

secretin

155
Q

Cholecystokinin

A

causes the gallbladder to secrete bile

156
Q

Secretin

A

causes the liver to secrete bile

157
Q

bile

A

breaks down fat into smaller pieces and is needed for the absorption of fats.

Anatomy & Physiology 1 (7 decks)

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