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A&P 2 > Pt 1 of Test 3 > Flashcards

Pt 1 of Test 3 Flashcards

1
Q

What are the main steps in the digestive process

A
  1. ingestion
  2. digestion
  3. absorption
  4. elimination
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2
Q

what is the main point in the digestive process

A

movement. food must be moved along the G.I. tract in order to fulfill all functions. (food must be first broken down)

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3
Q

explain the muscularity of the G.I. tract

A

highly muscular allowing to propel food stuff

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4
Q

what is ingestion

A

intake of food via the mouth

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5
Q

what is digestion

A

mechanically or chemically breaking down foods into their subunits

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6
Q

what would be an example of chemically digesting food into their subunits

A

by enzymes such as hydrolysis which is enzymatic break down using water (complex to simple)

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7
Q

what is absorption

A

movement of nutrients across the GI tract wall to be delivered to cells via blood (absorbing nutrients across membranes into bloodstream)

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8
Q

where does absorption mainly take place

A

jejunum of SMALL INTESTINE

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9
Q

what is elimination

A

removal of indigestible molecules (compaction and defecation- feces)

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10
Q

where does elimination usually occur

A

large intestine and anus

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11
Q

what is peristalsis

A

wave-like movement that propels food stuffs from one place to the next (rhythmic)

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12
Q

what is mechanical digestion

A

physical breakdown of food into smaller particles (mainly in mouth)

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13
Q

what are the ways to digest mechanically

A

cutting/grinding of teeth
churning action of stomach/small intestines
exposing more food surface to action of digestive enzymes

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14
Q

what does mechanical digestion do for the surface area of food stuff

A

increases it when bringing in to facilitate for chemical digestion and to be acted on by those enzymes

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15
Q

what is chemical digestion

A

a series of hydrolysis reactions that breaks dietary macromolecules into their monomers (residues). conducted by enzymes

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16
Q

how is chemical digestion carried out

A

by digestive enzymes produced by salivary glands, stomach, pancreas, and SMALL INTESTINE (starts in mouth, works in stomach, almost entirely done by small intestine)

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17
Q

what are the results of chemical digestion

A

polysaccharides into monosaccharides
proteins into amino acids
fats into monoglycerides and fatty acids
nucleic acids into nucleotides

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18
Q

do all nutrients have to be broken down?

A

no. some nutrients are present in a usable form in ingested food. they can be absorbed without being digested. Small things like vitamins, free amino acids, cholesterol, water

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19
Q

what are the 2 groups of organs in the digestive system

A
  1. alimentary canal
  2. accessory digestive organs
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20
Q

what does the alimentary canal do and what does it consist of

A

GI tract. mouth to anus. digests food and absorbs fragments. mouth, pharynx, esophagus, stomach, small intestine, and large intestine

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21
Q

what are accessory digestive organs

A

teeth, tongue, gallbladder
digestive glands
salivary glands
liver
pancreas

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22
Q

most material in the body is considered

A

external to the body until it is absorbed by the epithelial cells of the alimentary canal. (so basically defecated food residue was never in the body)

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23
Q

what is the alimentary canal order

A
  1. mouth
  2. pharynx
  3. esophagus
  4. stomach
  5. small intestine
  6. large intestine
  7. rectum
  8. anus
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24
Q

what is the enteric nervous system

A

a quasi-autonomic nervous network in the esophagus, stomach, and intestines that regulate digestive tract motility, secretion, and blood flow (self regulating)

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25
Q

where does peristalsis mainly occur

A

esophagus (pushes to stomach)

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26
Q

what is the main thing the small intestine does

A

chemical digestion (enzymes) and absorption takes place

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27
Q

what is the main thing the large intestine does

A

removes water fro materials and absorbs it and salt to form feces

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28
Q

what is the main thing the rectum does

A

final storage area. dries out and becomes fecal matter. elimination

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29
Q

what is the main thing the anus does

A

where elimination occurs

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30
Q

what are the 4 layers of the GI tract

A
  1. mucosa- innermost lining
  2. submucosa- 2nd
  3. muscularis- 3rd
  4. serosa- outermost
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31
Q

what does the mucosa layer do

A

produces mucus to protect the lining and also produces digestive enzymes. has goblet cells and simple cuboidal cells

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32
Q

why do we want mucous and vili in the mucosa layer

A

to lubricate passages for food. vili increases the surface area of intestinal tract. allows for smooth movement

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33
Q

what does the submucosa layer do

A

contains blood vessels, lymphatic vessels, and nerves (loose connective tissue)

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34
Q

what does the muscularis layer do

A

consists of 2 layers of smooth muscle that move food along the GI tract

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35
Q

what are the 2 layers of muscularis

A
  1. circular
  2. longitudinal
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36
Q

what does the serosa layer do

A

part of the peritoneum (visceral)

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37
Q

what part of the mouth begins the mechanical breakdown of food (mastication- chewing)

A

teeth

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38
Q

what is the tongue covered in that assists in the mechanical breakdown and movement of food

A

taste buds

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39
Q

what is a bolus

A

mass of chewed food

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40
Q

what forms a bolus and where does it move it to

A

tongue forms a bolus and moves it toward the pharynx

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41
Q

how many pairs of salivary glands are there

A

3 pairs

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42
Q

what do salivary glands do

A

secrete salivary amylase and lingual lipase

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43
Q

what does salivary amylase do

A

begins carbohydrate digestion or lipid digestion

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44
Q

what type of tissues are tonsils and what main thing do they do

A

lymphatic tissues at the back of the mouth that are important for fighting disease

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45
Q

what contains lysozyme and later releases them

A

saliva

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46
Q

what is lingual frenulum and how does it affect tongue tied

A

connects tongue to lower portion of mouth when frenulum is too low/on mouth and has to be cut to free the tongue

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47
Q

how many teeth are there in adults

A

32

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48
Q

each tooth is made up of what 2 parts

A

root and crown

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49
Q

what covers the top part of the crown and is a hard substance

A

enamel and dentin (bone-like). enamel is top and dentin is secondmost top

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50
Q

what is the inner pulp area of a tooth

A

has nerves and blood vessels but no osteoblasts. it is living tissue

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51
Q

when do dental caries (cavities) occur and how do you prevent further decay

A

when bacteria metabolize sugars and produce acids which can wear away at the teeth and produce bigger holes leading to cavities that can be filled with a filling and limiting sugar intake and brushing teeth more to reduce tooth decay

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52
Q

what can dental cavities eventually cause

A

heart disease

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53
Q

what are the 4 oral structures of the mouth and how many are there of each on one side of the mouth (like bottom right)

A
  1. incisiors (2)
  2. canines (1)
  3. premolars (2)
  4. molars (3)
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54
Q

what are incisors

A

used to bite/cut food

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55
Q

what are canines

A

used for tearing apart food

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56
Q

what are premolars

A

tearing and crushing food

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57
Q

what are molars

A

largest teeth with flat surfaces, to grind, tear, and crush food

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58
Q

what are the 4 types of papillae

A
  1. filiform
  2. fungiform
  3. foliate
  4. vallate
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59
Q

what is filiform papillae

A

roughens the tongue surface, high in keratin (no taste buds)- bottom of tongue

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60
Q

what is fungiform papillae

A

red due to high blood blow- second bottom of tonugw

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61
Q

what is foliate papillae

A

form pleats on side of tongue

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62
Q

what is vallate papillae

A

over back of tongue

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63
Q

what do salivary glands secrete

A

secrete serous/watery secretion or thick/mucosal secretions

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64
Q

what are the 3 types of salivary glands and what do they mainly secrete

A
  1. parotid- serous
  2. sublingual- mucous
  3. submandibular- serous
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65
Q

why do we produce saliva

A

it cleanses the mouth, dissolves food chemicals for taste, moistens food to form bolus, contains AMYLASE to begin starch digestion

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66
Q

the salivary content is made up almost entirely but what and what is the percentage

A

water (97%)

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67
Q

pH of salivary content

A

around 6.75 (slightly acidic)

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68
Q

salivary content also contains what 2 things that assist in defending against pathogens

A

lysozyme and immunoglobulinsA

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69
Q

what is the pharynx

A

a muscular funnel that connects oral cavity to esophagus and allows entrance of air from nasal cavity to larynx (digestive and respiratory tracts intersect) it brings food down and dumps into esophagus by swallowing

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70
Q

what is misdirection of the bolus prevented by in the pharynx

A

tongue blocks oral cavity. soft palate blocks nasal cavity (nasopharynx). epiglottis blocks larynx (trachea) so food only goes down esophagus

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71
Q

what is the esophagus

A

a straight VERY muscular tube 25-30cm long that extends from pharynx to cardiac orifice of stomach (peristaltic motion)

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72
Q

what does the lower esophageal sphincter do

A

prevents stomach contents fro regurgitating into the esophagus; protects esophageal mucosa from erosive effect of the stomach acid

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73
Q

what is heartburn felt in the esophagus

A

burning sensation produced by acid reflux into the esophagus

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74
Q

what are the 2 phases of swallowing food

A
  1. buccal phase (voluntary control)
  2. pharyngoesophageal (involuntary phase)
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75
Q

what is the buccal voluntary phase of swallowing

A

in the beginning, using the tongue to form a bolus and move it to the back of the mouth (voluntary) and food is being swallowed from the mouth into the pharynx

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76
Q

what is the pharyngoesophageal involuntary phase

A

reflex arc! once food is in pharynx, swallowing becomes a reflex (few secs!)

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77
Q

the ______ is a cavity between the mouth and esophagus that serves as a passageway for food/air. the _____ is a long muscular tube that carries food to the stomach

A

pharynx, esophagus

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78
Q

explain the steps of swallowing

A
  1. tongue compresses food against palate to form a bolus
  2. bolus passes into pharynx. misdirection of bolus is prevented by tongue blocking oral cavity, soft palate blocking nasal cavity, epiglottis blocking larynx
  3. upper esophageal sphincter constricts and bolus passes downward and closes back afterwards
  4. peristalsis drives bolus down esophagus. esophagus constricts above bolus and dilates and shortens below it
  5. lower esophageal sphincter relaxes to admit bolus to stomach
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79
Q

what is the stomach

A

a muscular sac in upper left abdominal cavity immediately inferior to the diaphragm

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80
Q

the stomach primarily functions as a

A

food storage organ

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81
Q

what is the volume of the stomach when empty and after a meal

A

internal vol of 50mL when empty
1-1.5L after a typical meal
up to 4 L when extremely full and extend nearly as far as the pelvis

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82
Q

how does the stomach mechanically and chemically digest things

A

mechanically breaks up food particles, liquefies the food, and begins chemical digestion of protein and fat

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83
Q

there are how many layers in the muscle in stomach that aids in mechanical digestion

A

3

84
Q

what role does chyme play in digestion of the stomach

A

soupy or pasty mixture of semidigested food in the stomach

85
Q

most digestion occurs after the chyme passes on to the

A

small intestine

86
Q

the mucosa layer has deep folds called what

A

rugae (wrinkly internal surface when fills up it becomes flat)

87
Q

the stomach empties chyme into the small intestine after how many hours

A

2-6 hrs

88
Q

how much chyme usually moves at one time? And why?

A

3mL, a very small amount, moves into the duodenum at a time because we want small amounts of material moving out of the stomach and into the small intestine because smaller amount means more surface area there to increase digestions and absorptions into bloodstream

89
Q

the mucosa layer of the stomach has deep folds called rugae and gastric pits that lead into gastric glands that secrete what

A

gastric juice

90
Q

gastric juice contains pepsin that does what (and HCl and mucous and other enzymes)

A

enzyme that breaks down proteins

91
Q

what is the pH of gastric juice

A

super low and acidic around 2.

92
Q

what does the low acidic pH of gastric juice aid in

A

activated pepsin and kills bacteria. also breaks down food connective tissues

93
Q

does gastric juice absorb nutrients? If not, what does

A

no, but alcohol is the only thing that can be absorbed into the bloodstream and pass wall of stomach

94
Q

what are gastric pits

A

depressions in gastric mucosa lined with simple columnar epithelium and has 2 or 3 tubular glands that open into the bottom of each gastric pit
(cardiac glands in cardiac region, pyloric glands in pyloric region, gastric glands in rest of stomach)

95
Q

how much gastric secretions does gastric juice make per day by the gastric glands

A

2 to 3 liters per day

96
Q

what is the concentration of hydochloric acid being secreted

A

high and pH is as low as 0.8, (good at killing bacteria) mainly a mixture of water, hydrochloric acid, and pepsin

97
Q

what are the 5 main secretions by gastric glands

A
  1. hydrochloric acid (HCl)
  2. pepsin
  3. gastric lipase
  4. intrinsic factor
  5. chemical messengers
98
Q

what are the 4 functions of hydrochloric acid (HCl)

A
  1. activates pepsin and lingual lipase
  2. breaks up connective tissues and plant cell wells (helps liquefy food to form CHYME)
  3. converts ingested ferric ions to ferrous ions
  4. contributes to nonspecific disease resistance by destroying most ingested pathogens
99
Q

the acidic environment of the stomach activates what

A

your digestive enzymes

100
Q

what are zymogens (in pepsin)

A

digestive enzymes secreted as inactive proteins (converted to active enzymes by removing some of their amino acids)

101
Q

what is pepsinogen (in pepsin)

A

zymogen secreted in gastric pits (hydrochloric acid removes some of its amino acids and forms pepsin (active form) that digests proteins

101
Q

protein digestion is completed where

A

in the small intestine

102
Q

pepsin digests dietary proteins into shorter peptide chains. why not just release it in active form?

A

pepsin is a potent catalyst that is good at breaking down proteins and is too powerful and to prevent from deadly pepsin to later be activated

103
Q

explain the production of pepsinogen

A

chief cells will produce pepsinogen (inactivated form of pepsin) that will enter into a gastric gland and leave out into the stomach where it comes in contact with HCl acid and becomes activated into pepsin

104
Q

what is gastric lipase (another factor of gastric production of gastric glands)

A

produced by chief cells: gastric lipase and lingual lipase play a minor role in digesting dietary fats (digests 10-15% of dietary fats in the stomach, rest digested in small intestine)

105
Q

what are intrinsic factors (another factor of gastric production of gastric glands)

A

a glycoprotein secreted by parietal cells. helps absorb B12 (essential)- need B12 for synthesizing hemoglobin and oxygen carriers (prevents pernicious anemia)

106
Q

secretion of what is the only indispensable (absolutely necessary) function of the stomach

A

intrinsic factor

107
Q

gastric glands in kids may release renin which does what

A

helps coaggulate (make or thicken) milk

108
Q

digestion takes place mostly where

A

small intestine

109
Q

living stomach is protected in what 3 ways from the harsh acidic and enzymatic environment it creates

A
  1. mucous coat
  2. tight junctions
  3. epithelial cell replacement
110
Q

how does the mucous coat protect the stomach

A

thick gel of mucous (basic) resists action of acid and enzymes. gastric glands have mucosal neck to produce mucous released into stomach lining

111
Q

how does the tight junctions protect the stomach

A

between epithelial cells prevent gastric juice from seeping between them and digesting the connective tissue. keeps gastric material from being able to meander in between cells

112
Q

how does the epithelial cell replcement protect the stomach

A

stomach epithelial cells live only 3-6 days. it is then sloughed off into the chyme and digested with the food. replaced rapidly by cell division in the gastric pits.

113
Q

what can breakdown of these protective measures result in

A

inflammation and peptic ulcer

114
Q

pepsin and hydrochloric acid erode the stomach wall and can result in

A

ulcer ((damage to stomach wall= ulcer))

115
Q

a bacterium, helicobacter pylori, lives in the mucous and might cause gastric ulcers. how does it live there

A

can handle acidity of the stomach

116
Q

what are the 3 accessory organs that contribute to the small intestine

A
  1. pancreas
  2. liver
  3. gallbladder
117
Q

what is the pancreas

A

spongy organ behind the stomach (endocrine and exocrine)

118
Q

what are the 3 functions of the pancreas

A
  1. secretes insulin (endo)
  2. secretes enzymes (exo)
    - amylase (carbs)
    - trypsin (proteins)
    - lipase (lipids)
  3. secretes bicarbonate into the small intestine to neutralize stomach acids (augments pH acidity)
119
Q

what is the liver

A

a large metabolic organ under the diaphragm (has lots of lobule)

120
Q
A
121
Q

what does the liver do

A

filters blood from GI tract, thus acting to remove poisons and detoxify the blood (breaks down hemoglobin). removes harmful substances and break down RBCs and blood sugar levels)

122
Q

the liver removes iron, vitamins A, D, E, K, and B12 from the blood and

A

stores them

123
Q

what does the liver store glucose as

A

glycogen and breaks it down (blood sugar levels)

124
Q

what does the liver make

A

bile (contains bilirubin)

125
Q

what does the gallbladder do for bile

A

stores it until emulsified to be able to dissolve

126
Q

why is bile made in the liver and stored in the gallbladder

A

to be secreted into the small intestine to emulsify fats

127
Q

how does the liver help regulate cholesterol

A

by making bile salts (HDL vs LDL)

128
Q

what are bile canaliculi

A

narrow channels into which the liver secretes bile

129
Q

what is the flow of bile from canaliculi to small intestine

A
  1. bile passes into bile ductules of the triads, ultimately into the right and left hepatic ducts which merge to form common hepatic duct
  2. cystic duct coming from gallbladder joins common hepatic duct
  3. bile duct: formed from union of cystic and common hepatic ducts
  4. near duodenum, bile duct joins duct of pancreas
  5. forms expanded chamber: hepatopancreatic ampulla (terminates in a fold of tissue- major duodenal papilla on duodenal wall)
130
Q

what does the major duodenal papilla contain and what does it do

A

muscular hepatopancreatic sphincter (sphincter of ODDI).
- regulates passage of bile and pancreatic juice into duodenum

131
Q

explain what happens to the sphincters if you havent eaten in a while

A

theres nothing being moved into small intestine so no reason to release pancreatic juice/bile so you store it and close sphincter

132
Q

what is the gallbladder

A

a pear-shaped sac on underside of liver, green

133
Q

what does the gallbladder do

A

serves to store and concentrate bile by absorbing water and electrolytes. does NOT produce bile

134
Q

what is bile

A

yellow-green fluid containing minerals, cholesterol, neutral fats, phospholipids, bile pigments, and bile acids. EMULSIFYING AGENT TO HELP ABSORB DIETARY FAT

135
Q

what is bilirubin (of bile from hemoglobin)

A

pigment from the decomposition of hemoglobin

136
Q

what causes the brown color in bilirubin

A

bacteria in large intestine metabolize bilirubin to urobilinogen

137
Q

what are bile acids (bile salts)

A

steroids synthesized from cholesterol

138
Q

bile acids and lecithin, a phospholipid aids in what

A

fat digestion and absorption

139
Q

when would gallstones form

A

if bile becomes excessively concentrated and forms small nodules

140
Q

what is evidence of a liver that isn’t fully functional

A

jaundice (build up of bilirubin)

141
Q

what is the endocrine portion of the pancreas

A

pancreatic islets that secrete insulin and glucagon

142
Q

what is the exocrine gland of the pancreas

A

99% of pancreas that secretes 1200-1500 mL of PANCREATIC JUICE per day

143
Q

what is pancreatic juice

A

alkaline mixture of water, enzymes, zymogens, sodium bicarbonate, and other electrolytes (basic)

144
Q

what does bicarbonate do for the stomach (also in pancreatic juice)

A

buffers HCl from the stomach (balances pH)

145
Q

how does the pancreatic duct run lengthwise

A

through the middle of the gland (hepatopancreatic sphincter)

146
Q

what is the accessory pancreatic duct

A

smaller duct that opens independently into the duodenum

147
Q

what are the 3 things in the pancreas that ALL HELP WITH PROTEIN DIGESTION and where are they released

A
  1. trypsin
  2. chymotrypsin
  3. carboxypeptidase
    - release via pancreatic juices
148
Q

how are the enzymes released in the pancreas to help with protein digestion

A

as zymogens (activated inside duodenum) and first inactive

149
Q

what are the other 3 pancreatic enzymes

A
  1. pancreatic amylase
  2. pancreatic lipase
  3. ribonuclease and deoxyribonuclease
150
Q

what does pancreatic amylase do

A

digests starch

151
Q

what does pancreatic lipase do

A

digests fat

152
Q

what does ribonuclease and deoxyribonuclease do

A

digest RNA and DNA respectively

153
Q

the pancreas makes enzymes which break down all ______ of ______ ______-

A

categories of food items

154
Q

what are the 3 stimuli that are mainly responsible for the release of pancreatic juice and bile

A
  1. acetylcholine (ACh)
  2. cholecystokinin (CCK)
  3. secretin
155
Q

what does acetylcholine do

A

from vagus and enteric nerves. stimulates secretion during the cephalic phase of gastric control even before food is swallowed (RELEASED WHEN BODY IS GETTING READY TO DIGEST FOOD OR SALIVATING)

156
Q

what does cholecystokinin (CCK) do

A

secreted by mucosa of duodenum in response to arrival of fats in small intestine. strongly stimulates gallbladder

157
Q

released as a result of eating fatty foods (stimulates pancreas and gall bladder)

A

cholecystokinin (CCK)

158
Q

what does secretin do

A

released from duodenum in response to acidic chyme arriving from the stomach. stimulates ducts of both liver and pancreas to secrete more sodium bicarbonate (buffering action)

159
Q

the small intestine is _____ and ______ diameter while the large intestine is _______ and _______ diameter

A

long and small diameter. short and large in diameter

160
Q

enzymes secreted by the pancreas into the small intestine digest what

A

carbs (amylase), proteins (protease), fats (lipase)

161
Q

what is secreted by the gallbladder into the small intestine to emulsify fats

A

bile

162
Q

absorption of digested food in the small intestine depends on what

A

large surface area to increase your capacity for the absorption of nutrients

163
Q

what increases the surface area of the small intestine

A

villi and microvilli

164
Q

amino acids and sugars enter the _______ while fatty acids and glyerol enter the _____ (which help absorb lipds)

A

capillaries; lacteals

165
Q

the small intestine is where ____ is completed, and ________ are absorbed

A

digestion; nutrients

166
Q

what gives rise to the brushy border of the small intestine

A

cells themselves also have microvilli that give rise to the brushy border (furry brush like appearance)

167
Q

where are brunnner’s glands located

A

duodenum

168
Q

where are the peyer’s patches located

A

ileum of small intestine

169
Q

what does the duodenum do

A

short, neutralize the stomach acids and emulsify fat (bicarbonate-rich mucous)

170
Q

what happens in the jejunum

A

8ft, where most all nutrient absorption takes place. most digestion. products of digestion are absorbed into the bloodstream

171
Q

what happens in the ilium

A

immune surveillance; longest

172
Q

where are brush border enzymes

A

contained in the plasma membrane of microvilli (NOT RELEASED INTO THE LUMEN)

173
Q

what does the brush border enzymes do

A

carry out some of the final stages of enzymatic digestion. they stay attached to microvilli and break materials down as they go and do not move into lumen they stay still

174
Q

what is contact digestion of the brush border

A

chyme must contact the brush border for digestion to occur. intestinal churning of chyme ensures contact with the mucosa

175
Q

what are the 3 functions that intestinal motility contractions of small intestine serve

A
  1. to mix chyme with intestinal juice, bile, and pancreatic juice (to neutralize acid, digest nutrients more effectively)
  2. to churn chyme and bring it in contact with the mucosa of bursh border for contact digestion and nutrient absorption
  3. to move residue toward large intestine
176
Q

what is segmentation (intestinal motility)

A

movement in which stationary ringlike constrictions appear in several places long the intestine

177
Q

what are the 2 types of intestinal motility

A
  1. segmentation
  2. peristalsis
178
Q

what type of cells instigate segmentation deal with and what are they

A

pacemaker cells in muscularis externa set rhythm of segmentatione

179
Q

what happens in segmentation when most nutrients have been absorbed

A

when most nutrients have been absorbed and little remains but undigested residue, segmentation declines and peristalsis behinds

180
Q

what is the purpose of segmentation

A

to mix and churn, NOT to move material along as in peristalsis

181
Q

what is persistalsis and describe the persistaltic wave

A

gradual, wave-like movement of contents toward the colon. peristaltic wave begins in duodenum, travels 10-70cm and dies out. followed by another wave starting further down. these are successive, overlapping waves of contractions. milk chyme toward colon over a period of 2 hours

182
Q

how often do haustral contractions occur

A

every 30 mins

183
Q

what are haustral contractions in the large intestine

A

kind of colonic motility form of segmentation. it is the slow transportation of materials across the large intestine. enlargement of a haustrum stimulates it to contract (in 30 mins cycles)

184
Q

how often do we have mass movements

A

1-3 times a day

185
Q

what are mass movements triggered by and what happens during it

A

triggered by gastrocoloc and duodenocolic reflexes. filling of the stomach and duodenum stimulates motility of the colon. moves residue for several centimeters with each contraction. (CRAMPING WE FEEL across intestinal tract around eating, intestine is making room)

186
Q

what 4 things are included in the large intestine

A
  1. cecum
  2. colon
  3. rectum
  4. anal canal
187
Q

what projection does the cecum have

A

appendix

188
Q

what is the appendix of the cecum play a role in

A

fighting infections and retaining good bacteria (so we dont get rid of it)

189
Q

what type of muscle is the external anal sphincter of the large intestine and why

A

skeletal to push?

190
Q

what are the main functions of the large intestine

A

absorb water to prevent dehydration (not nutrients)
absorb vitamins (B) produced by intestinal flora
form and rid body of feces through the anus

191
Q

describe the neural control of defecation

A

when you build feces and have solid lump ready to move, itll fill the rectum and when that fills up, it sends a message to the brain and brain responds causing rectum to contract and open 1 of 2 anal sphincters (internal) and pushes feces against external sphincter to tell you to go to the bathroom. where defecation will occur ONLY if voluntary relaxed by external anal sphincter

192
Q

digestive tract receives about how much water per day

A

9 Liters (water must be reabsorbed or youll die of dehydration)

193
Q

when does diarrhea occur

A

when large intestine absorbs too little water (feces pass through too quickly if intestine is irritated, feces contain high concentrations of a solute (lactose))

194
Q

when does constipation occur

A

when fecal movement is slow, too much water gets reabsorbed and feces become hardened (fluid is pulled out and eventually becomes rocks)

195
Q

what accounts for the smell and color of feces

A

bacterial action and gases released causes smell. oxidized iron is the brown coloration

196
Q

what gives a yellow-orange pigmentation of feces and what is green stool

A

yellow: bilirubin broken down hemoglobin
green stool: moving too fast or chlorophyll (salads) too fast is bile still

197
Q

what are the 3 main digestive disorders

A
  1. hepatitis
  2. cirrhosis
  3. heartburn
198
Q

what is hepatitis and what is it caused by

A

inflammation of the liver. causes by Hep A,B,C. treatable by vaccines. can lead to liver damage, cancer, etc

199
Q

what is cirrhosis

A

liver becomes fatty and eventually the liver tissue is replaced by fibrous scar tissue. seen in alcoholics and obese people. can lead to liver failure where liver cannot regenerate as fast as its being damaged

200
Q

what is heartburn

A

burning sensation produced by acid reflux into esophagus. large meal, pregnancy, obesity, etc (bicarb can relieve)

201
Q

what is diarrhea disorder of the colon and rectum

A

increased peristalsis and failure to reabsorb water, due to either an infection or nervous stimulation. rid the body of potential big problems. can lead to dehydration

202
Q

what is constipation disorder of the colon and rectum

A

feces are dry and hard; condiiton may be controlled with water and fiber

203
Q

what can constipation lead to

A

hemorrhoids (enlarges and inflamed blood vessels of the anus due to chronic constipation, pregnanacy, aging, etc)

204
Q

what is diverticulosis disorder of the colon and rectum

A

occurence of pouches of mucosa from weak spots in the muscularis layer than can become infected; often occur in descending colon (MUCOSAL HERNIA PUSHING THROUGH MAKING THIS)

205
Q

what is polyps and cancer disorder of the colon and rectum

A

small growths found in epithelial lining that can be benign or cancerous (procedure is camera going in looking for polyps and can go ahead and remove with wire wrapping around it)

A&P 2 (3 decks)

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