Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Bancroft: AP2 > Test #7: Digestive & Reproductive Systems > Flashcards

Test #7: Digestive & Reproductive Systems Flashcards

1
Q

What organs are in the Upper Right Quadrant of the abdominopelvic cavity?*

A

Liver, gall bladder, and part of the small and large intestines

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

What organs are in the Upper Left Quadrant of the abdominopelvic cavity?*

A

Stomach, spleen, pancreas, and part of the small and large intestines

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

What organs are in the Lower Right Quadrant of the abdominopelvic cavity?*

A

Urinary bladder, reproductive organs, and part of the small and large intestines

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

What organs are in the Lower Left Quadrant of the abdominopelvic cavity?*

A

Urinary bladder, reproductive organs, and part of the small and large intestines

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

What is another name for the gastrointestinal tract?

A

GI tract or alimentary canal

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

What is the GI tract?

A

A continuous tube which is open to the outside of the body.

It begins with the mouth, then continues to the pharynx, esophagus, stomach, small intestine, large intestine, rectum and anus.

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

How many functions of the digestive system?

A

6 functions

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

What are the 6 functions of the digestive system?*

A
  1. Ingestion; 2. Propulsion; 3. Mechanical digestion; 4. Chemical digestion; 5. Absorption; and 6. Defecation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Ingestion

A

The process of taking food into the mouth.

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

Propulsion

A

The movement of food through the GI tract.

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

Vocab: Deglutition

A

“Swallowing”

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

Vocab: Peristalsis

A

A slow, rhythmic contraction of smooth muscle to move food along.

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

Mechanical Digestion

A

The physical breakdown of food into smaller pieces

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

What are the 3 methods of mechanical digestion?

A
  1. Mastication; 2. Churning; and 3. Segmentation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Mechanical Digestion: Mastication

A

“Chewing”

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

Mechanical Digestion: Churning

A

Breakdown of food into smaller pieces in the stomach.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Mechanical Digestion: Segmentation

A

A slower form of peristalsis which is designed to keep food in place as it is being broken down.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Chemical Digestion

A

The addition of enzymes and digestive juices to further breakdown food chemically.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Absorption

A

The uptake of nutrients from our diet through the mucosal lining of the GI tract. 90% occurs in the small intestine.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Defecation

A

The elimination of waste in the form of feces through the anus.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Mouth

A

Ingestion occurs here.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are the 3 parts of the mouth?

A
  1. Teeth; 2. Tongue; and 3. Salivary glands
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Mouth: Teeth

A

Shred, grind and tear food into smaller pieces.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Mouth: Tongue

A

Made up of skeletal muscle, taste buds and mucus producing glands.

It allows for a sense of taste and positions food for ease of chewing and swallowing.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Mouth: Salivary Glands

A

Product saliva which is a byproduct of blood.

It is 97-99% water with electrolytes, proteins, antibodies, digestive and antibacterial enzymes, and metabolic waste.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What are the 3 salivary glands?

A
  1. Submandibular; 2. Sublingual; and 3. Parotid
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Salivary Glands: Submandibular

A

Located on the medial side of mandible

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Salivary Glands: Sublingual

A

Located under the tongue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Salivary Glands: Parotid

A

Lie anterior to the ear, deep to the skin and superficial to the masseter muscle.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What are the 3 functions of saliva?

A
  1. Cleanses the mouth due to antibacterial enzymes and antibodies.
  2. Moistens food so it can be tasted.
  3. Moistens food so it can be compacted into a ball for ease of swallowing.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What are the 5 functions of the mouth?

A
  1. Ingestion; 2. Mechanical digestion (mastication); 3. Chemical digestion; 4. Absorption; and 5. Propulsion (deglutition)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What are the 4 muscles involved in mastication?

A
  1. Temporalis; 2. Masseter; 3-4. Medial and Lateral Pterygoids
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Temporalis*

A

A: ELEVATES THE MANDIBLE

O: Temporal fossa
I: Mandible

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Masseter*

A

A: ELEVATES THE MANDIBLE

O: Maxillae (under zygomatic arch)
I: Mandible

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Medial Pterygoids*

A

A: SIDE-TO-SIDE DISPLACEMENT OF THE MANDIBLE

O: Maxillae
I: Mandible (Oblique angle)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Lateral Pterygoids*

A

A: SIDE-TO-SIDE DISPLACEMENT OF THE MANDIBLE

O: Sphenoid
I: TMJ (Horizontal/deep)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What muscles of mastication are indicated for “clenchers”?

A

Temporalis and masseter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

What muscles of mastication are indicated for “grinders”?

A

Medial and lateral pterygoids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Mouth: Chemical Digestion

A

Salivary amylase is the enzyme in saliva which begins the breakdown of complex carbohydrates into simple carbohydrates. It is not a complete breakdown.

Saliva creates a bolus – a moistened ball of food for ease of swallowing.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Mouth: Absorption

A

Sublingual medications, such as nitrous oxide, can be absorbed in the mouth.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Mouth: Propulsion

A

Deglutition is the the swallowing of the bolus.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Pharynx

A

The “throat” is a ~5” length tube of skeletal muscle.

It delivers the bolus from the mouth to the esophagus.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Esophagus

A

About 10” in length, it runs down the mediastinum and through the diaphragm.

Made up of some skeletal muscle and mostly smooth muscle.

It rhythmically contracts (peristalsis) to move the bolus to the stomach.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What are the 4 layers of the GI tract (from deep to superficial)?

A
  1. Mucosa; 2. Submucosa; 3. Muscularis; and 4. Serosa
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Mucosa

A

Epithelial tissue innermost lining in contact with food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

What are the 3 functions of mucosa?

A
  1. Protection; 2. Absorption; and 3. Secretion
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Mucosa: Protection

A

The tightly packed epithelial cells and sticky mucus protect against foreign matter.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Mucosa: Absorption

A

In some areas of the GI tract, the mucosa absorbs nutrients and medications into the blood.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Mucosa: Secretion

A

In some areas of the GI tract, the mucosa secretes digestive enzymes and juices.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Submucosa

A

A layer of connective tissue outside the mucosa that serves as a pathway for blood vessels, nerves, lymphatics, and it is the location of phagocytes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Muscularis

A

Smooth muscle layer outside the submucosa that is responsible for peristalsis, segmentation and churning.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Serosa

A

Superficial layer of connective tissue which helps to anchor the GI tract.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Stomach

A

ULQ: A collapsible storage tank for food that can shrink down to 1-2” in diameter and can expand to hold about 1 gallon.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

What are the 4 parts of the stomach?

A
  1. Cardiac region; 2. Fundus; 3. Body; and 4. Pylorus
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Stomach: Cardiac Region

A

The proximal region where the esophagus enters the stomach.

Location of the cardiac sphincter, which is a closure between the esophagus and stomach that prevents food from backing up into the esophagus.

56
Q

Stomach: Fundus

A

The oval-shaped region lateral to the cardiac region and just deep to the diaphragm.

57
Q

Stomach: Body

A

The midportion.

58
Q

Stomach: Pylorus

A

The distal region of the stomach where the pyloric sphincter is located; serving as the gateway to the small intestine.

59
Q

What are the 4 functions of the stomach?

A
  1. Mechanical digestion; 2. Chemical digestion; Absorption; and 4. Protection of stomach lining
60
Q

Stomach: Mechanical Digestion

A

Churning to break down food into smaller pieces.

Churning happens due to the 3 opposing layers of muscularis.

61
Q

Stomach: Chemical Digestion

A

Hydrochloric (HCL) acid is produced by the stomach for 2 reasons: 1) kills bacteria; and 2) creates an acidic environment necessary for protein digestion.

62
Q

Stomach: Chemical Digestion: Chyme

A

The bolus and digestive enzymes from the stomach create a creamy paste.

63
Q

Stomach: Chemical Digestion: Protein Digestion

A

The stomach produces an enzyme called pepsin to break down protein into peptides. It is a partial breakdown.

64
Q

Stomach: Absorption

A

The stomach is limited to absorbing aspirin and alcohol.

65
Q

What are the 3 ways the stomach lining is protected from the HCL it produces?

A
  1. Mucus production is much thicker/heavier.
  2. Epithelial cells are held together by tight junctions.
  3. Regeneration occurs every 3-6 days.
66
Q

Small Intestine

A

Centered in the center of the abdominopelvic cavity. About 20’ in length and 90% of all absorption occurs here. Food in the small intestine is still called chyme.

67
Q

What are the 3 regions of the small intestine?

A
  1. Duodenum; 2. Jejunum; and 3. Ileum
68
Q

Small Intestine: Duodenum

A

The proximal region that is about 1’ in length containing villi, microvilli and circular folds. Most of the 90% of absorption occurs here.

The common bile and pancreatic ducts drain here.

69
Q

Small Intestine: Jejunum

A

About 7-8’ in length; villi, microvilli and circular folds present but decreasing hence absorption is decreasing. Goblet cells that produce mucus are increasing.

70
Q

Small Intestine: Ileum

A

The distal end that is about 10-12’ in length; villi, microvilli and circular folds present but decreasing hence absorption is decreasing. Goblet cells that produce mucus are increasing.

Peyer’s patches are here to kill bacteria and it’s where the ileocecal valve is located between the ileum and cecum (large intestine).

71
Q

Vocab: Circular folds

A

Folds on the inside of the small intestine to increase surface area. Allows for absorption to occur by slowing down movement of chyme.

72
Q

Vocab: Villi

A

Finger-like projections off the circular folds to further increase surface area.

Inside are blood vessels and lacteals to absorb dietary fat.

73
Q

Vocab: Microvilli

A

Hair-like projections off the villi to further increase surface area and produces enzymes to digest food called brush border enzymes.

74
Q

What are the 4 functions of the small intestine?

A
  1. Mechanical digestion; 2. Chemical digestion; 3. Absorption; and 4. Propulsion
75
Q

Small Intestine: Mechanical Digestion

A

Segmentation is a slower form of peristalsis to keep food in one place so that absorption can occur.

76
Q

Small Intestine: Chemical Digestion

A

Adding digestive enzymes (brush border enzymes) to break down food.

77
Q

What are the 4 brush border enzymes produced by microvilli in the small intestine?

A
  1. Sucrase breaks down sucrose…
  2. Lactase breaks down lactose…
  3. Maltase breaks down maltose…
    …into glucose.
  4. Peptidase breaks down peptides into amino acids.
78
Q

Small Intestine: Absorption

A

90% of absorption occurs here and all food types are absorbed here.

79
Q

Small Intestine: Propulsion

A

Peristalsis takes over at the distal small intestine to move waste into the large intestine.

80
Q

What are the 3 accessory organs to the small intestine?

A
  1. Liver; 2. Gall Bladder; and 3. Pancreas
81
Q

Liver

A

URQ: Largest organ in the body (3 lbs) protected by the ribs.

Its only digestive function is to produce bile which emulsifies fat into droplets so our enzymes can further break them down chemically.

82
Q

Liver: Hepatic Duct

A

Left and right ducts leading away from the liver to deliver bile to the common bile duct.

83
Q

Liver: Hepatic Portal Circulation

A

Blood circulation from the digestive organs to the liver to the hepatic vein.

84
Q

Gall Bladder

A

URQ: Sits under the liver and is the same size and shape as a kiwi.

It stores bile and the cystic duct drains bile from the gall bladder to the common bile duct.

85
Q

Common Bile Duct

A

Hepatic and cystic ducts merge and drain into the common bile duct which drains into the duodenum.

86
Q

Pancreas

A

ULQ: Performs both digestive and endocrine functions; runs from the spleen (posterior to stomach) to the duodenum.

87
Q

Pancreas: Endocrine Functions

A

Produces hormones insulin (when blood sugar is too high) and glucagon (when blood sugar is too low)

88
Q

Pancreas: Digestive Functions

A

Produces digestive enzymes

89
Q

What are the 3 digestive enzymes produced by the pancreas?

A
  1. Pancreatic amylase breaks down simple carbohydrates into glucose.
  2. Trypsin breaks down peptides into amino acids.
  3. Lipase breaks down fat droplets into fatty acids and glycerol.
90
Q

Pancreas: Pancreatic Duct

A

Delivers pancreatic digestive enzymes to the duodenum.

91
Q

Large Intestine

A

The “colon” is about 4-5’ in length and frames the small intestines on 3 sides.

92
Q

What are the 7 parts of the large intestine?

A
  1. Cecum; 2. Ascending colon; 3. Transverse colon; 4. Descending colon; 5. Sigmoid colon; 6. Rectum; and 7. Anus
93
Q

Large Intestine: Cecum

A

The proximal region where the appendix is located. The appendix is a finger-like projection of lymphatic tissue and lymphocytes to destroy bacteria, keeping it from entering the small intestine.

94
Q

Large Intestine: Rectum

A

Initiates a defecation reflex when its walls are stretched.

95
Q

Large Intestine: Anus

A

Has an internal (smooth muscle) and external (skeletal muscle) sphincter.

96
Q

What are the 4 functions of the large intestine?

A
  1. Mechanical digestion; 2. Chemical digestion; 3. Absorption; and 4. Propulsion
97
Q

Large Intestine: Mechanical Digestion

A

Segmentation so that water can be absorbed.

98
Q

Large Intestine: Chemical Digestion

A

Bacteria breaks down the food we cannot (e.g. plan walls = cellulose) and in the process the bacteria product vitamins B and K, and gas.

99
Q

Large Intestine: Absorption

A

Water and vitamins B and K

100
Q

Large Intestine: Propulsion

A

Mass movement (defecation) occurs 3-4 times per day to rid waste.

101
Q

What are the 3 categories of food?

A

To be used by the body…

  1. Starch/carbohydrates must be broken down into glucose
  2. Fats/lipids must be broken down into fatty acids and glycerol
  3. Proteins must be broken down into amino acids
102
Q

Vitamins

A

Differentiated by water and fat soluble

103
Q

What are the 4 fat soluble vitamins?*

A

1-4. Vitamins A, D, E and K

104
Q

Metabolism

A

The sum of all cellular activity.

105
Q

What are the 2 categories of metabolism?

A
  1. Anabolism; and 2. Catabolism
106
Q

Metabolism: Anabolism

A

Building

e.g. amino acids > peptides > proteins

107
Q

Metabolism: Catabolism

A

Breaking down

e.g. proteins > peptides > amino acids

108
Q

Massage and the Digestive System

A

Clients that present with digestion issues are precautionary in the least; perhaps contraindicated for deep abdominal massage.

If we induce a parasympathetic response it will help with the digestive process.

109
Q

Digestive Process: Carbohydrates/Starches

A

Begins in mouth by salivary amylase.
No digestion in stomach.
Finished in small intestine by brush border enzymes sucrase, lactase and maltase as well as pancreatic enzyme amylase.
End product is most usable source of fuel, glucose, which is stored by the liver and in muscle in the form of glycogen and is eventually broken down into ATP.

110
Q

Digestive Process: Proteins

A

Begins in stomach by pepsin and breaks down into peptides.
Finished in small intestine by brush border enzyme peptidase and pancreatic enzyme trypsin.
End product is amino acids which are absorbed and sent to the liver for further use by the body.

111
Q

Digestive Process: Fats/Lipids

A

Begins in small intestine by bile from the liver which emulsifies fat into droplets. Lipase from the pancreas breaks down droplets into fatty acids and glycerol. Some will go to the liver for further synthesis and some will be absorbed by lacteals for drainage into the bloodstream to be used by the cells for fuel and for plasma membranes.

112
Q

Scrotum

A

Made up of skin and superficial fascia which hangs outside the pelvic cavity to house the testes.

Function is to maintain appropriate temperature for sperm production.

113
Q

What are the 2 muscles that help keep the scrotum tight or hang more loosely?

A
  1. Dartos: smooth muscle wrinkles the scrotum

2. Cremaster: skeletal muscle elevates the scrotum

114
Q

Testes

A

Male reproductive organs house within the scrotum

115
Q

What are the 2 functions of the testes?

A
  1. Spermatogenesis: produce male reproductive cell called sperm
  2. Testosterone: produce male sex hormone which causes the development of secondary sex characteristics (deepening voice, enlargement of sex organs, growth of body hair, thickening bones and muscle, and stimulation of sex drive). Most active at puberty.
116
Q

Male Duct System

A

System of tubes which deliver sperm from the testes to the outside of the body.

117
Q

What are the 4 tubes that make up the male duct system?

A
  1. Epididymis; 2. Ductus Deferens; 3. Ejaculatory Duct; and 4. Urethra
118
Q

Epididymis

A

Coiled tube about 20’ long sits on the testes. Once sperm is produced in the testes it is delivered to the epididymis where it matures and learns to swim.

119
Q

Ductus Deferens

A

Sperm leaves the epididymis to enter the ductus deferens which is a tube that travels superiorly up and over the urinary bladder and meets the ejaculatory duct.

120
Q

Ejaculatory Duct

A

Small tube that travels through the prostate gland to deliver sperm from the ductus deferens to the urethra.

121
Q

Urethra

A

Distal end of the male duct system that runs from the urinary bladder through the penis to the outside of the body. Its function is to carry urine or sperm to the outside serving both the urinary and reproductive systems.

122
Q

What are the 3 accessory glands to the male reproductive system?

A
  1. Seminal Vesicles; 2. Prostate gland; and 3. Bulbourethral glands
123
Q

Seminal Vesicles

A

Located at the base of the bladder, adds a thick, yellowish fluid rich in sugar and vitamin C to nourish the sperm

124
Q

Prostate Gland

A

Single, donut-shaped gland which surrounds the urethra just below the bladder. It adds a milky fluid which helps the sperm to swim and counters the acidity of the vagina.

125
Q

Bulbourethral Glands

A

Paired glands inferior to the prostate gland which add thick, clear mucus for lubrication and cleansing of the urethra.

126
Q

Semen

A

A combination of sperm and accessory gland secretions.

127
Q

Perineum

A

Diamond-shaped region bordered by the pubic symphonies, ischial tuberosities and coccyx. Location of the external genitalia and muscles of the pelvic floor.

128
Q

Ovaries

A

Female reproductive organs which lie on either side of the uterus.

129
Q

What are the 2 functions of the ovaries?

A
  1. Oogenesis: production of the female egg (ovum) which is released (ovulation) on avg 1 egg/month from puberty thru menopause
  2. Estrogen and Progesterone: production of female sex hormones. Estrogen helps mature the egg and develops secondary sex characteristics (enlargement of sex organs, development of breasts, body hair, widening of pelvis, onset of menstrual cycle and increased deposits of fat). Progesterone helps establish menstrual cycle, maintains uterus during pregnancy and prepares breasts for lactation.
130
Q

Uterine (fallopian) tubes

A

Deliver egg from ovaries to uterus. Fertilization of egg by sperm occurs here.

131
Q

Uterus

A

Located anterior to the rectum and posterior/superior to the bladder. Thick walled, hollow organ which retains and nourishes the fertilized egg and developing fetus.

132
Q

Cervix

A

Narrow opening of the uterus to the vagina

133
Q

What are the 3 layers of the Uterine wall (superficial to deep)?

A
  1. Perimetrium: outermost layer of serous membrane
  2. Myometrium: middle smooth muscle layer
  3. Endometrium: inner, heavily vascularized, mucosal lining of epithelial tissue which serves as the site of embryo attachment
134
Q

Menstruation

A

If egg is not fertilized by sperm, the uterus sheds most of the endometrium.

135
Q

Vagina

A

About 4” long muscular tube which extends from cervix to the outside of the body. It receives the male penis during intercourse and serves as the passageway for menstruation and child birth.

136
Q

What are the 3 external female genitalia?

A
  1. Labia: 2 sets of fatty skin folds at the opening of the vagina to retain moisture
  2. Greater Vestibular Glands: lie on either side of the vagina and secrete mucus for moisture and lubrication
  3. Clitoris: small structure anterior to the opening of the urethra which is made of erectile tissue and is highly innervated.
137
Q

Mammary glands

A

Present in both sexes but functional in females. Modified sweat glands which lie superficial to pec major. They function in lactation for developing newborn.

Bancroft: AP2 (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions