Monogastric Stomach Motility Flashcards

1
Q

What contributes to the mechanical breakdown of food particles?

A

Muscle contractions

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

Gastric contents are released at a controlled rate with the help of what kind of cells?

A

Specialized smooth muscle pacemaker cells

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

What initiates the contraction of intestinal and gastric muscles?

A

Ca++

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

When an animal eats a meal, the _____________ expands to accommodate large volumes of food

A

Fundus

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

This part of the stomach acts like a large mixing chamber

A

Body (corpus)

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

This part of the stomach acts like a pump

A

Pyloric antrum

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

Peristaltic contractions get progressively stronger as food moves towards where?

A

The pylorus

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

What 2 things do peristaltic movements do?

A

Fragment food into small particles
Influence rate of gastric emptying

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

When the peristaltic contraction reaches the pyloric sphincter it narrows preventing large particles from leaving the stomach and forces them back into the corpus (body). This is called what?

A

Retropulsion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

The motility of the stomach is under _______________ control

A

Neurohumoral control

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

What is neurohumoral control?

A

Neurotransmitters and hormones affect motility of the stomach and rate of gastric emptying

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

The motility of the stomach _____________ when food enters it

A

Decreases

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

The motility of the stomach _____________ as food approaches the pyloric region

A

Increases

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

________________ is released in the pyloric region that increases peristaltic contractions

A

Acetylcholine

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

The hormonal control of gastric emptying is done by hormone?

A

Gastrin

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

The rate of gastric emptying is controlled by what 2 things?

A

Strength of pyloric antral muscle contractions
Degree of contraction of pyloric sphincter

17
Q

What hormones released by the small intestine play a role in the delay of gastric emptying?

A

Secretin
Cholecystokinin (CCK)
Gastric inhibitory peptide (GIP)

18
Q

Mechanical digestion is essential to what?

A

Increasing the amount of food surface area

19
Q

What is responsible for chemical digestion?

A

Digestive enzymes

20
Q

What are the two phases of chemical digestion?

A

Luminal digestion
Membranous chemical digestion

21
Q

What happens during luminal chemical digestion?

A

Hydrolysis - large macromolecules are broken down into short chain polymers

22
Q

What happens during membranous chemical digestion?

A

Hydrolysis is repeated - short chain polymers are completely broken down into their most basic component parts

23
Q

What are the 5 components of a meal?

A

Carbohydrates
Proteins
Lipids
Vitamins
Minerals

24
Q

What are carbohydrates made up of?

A

Repeating units of monosaccharides - starches, sugars, cellulose

25
What are proteins made up of?
Repeating units of amino acids
26
A chain of >50 amino acids is a _____________
Protein
27
A chain of <50 amino acids is a ______________
Peptide
28
What are lipids made up of?
Glycerol backbone and 3 fatty acids
29
How are carbohydrates digested?
Begins with amylase in the saliva and continues in the stomach and small intestine
30
How are proteins digested?
Pepsinogen released by chief cells is activated to pepsin by the acidic environment produced by HCl