Brainscape's Knowledge GenomeTM

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


See full index

ANSC 2340 > Unit 3 - Digestive System > Flashcards

Unit 3 - Digestive System Flashcards

1
Q

What are the two types of breakdown processes?

A

Mechanical digestion -> gastrointestinal tract movements -> breakdown of the food into smaller parts

Chemical digestion -> reactions that break down bonds -> results into smaller molecules

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

What is the GIT made up of?

A

Mouth, pharynx, esophogus, stomach, small and large intestine

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

What are the accessory organs of the digestive system?

A

tongue, salivary glands, liver, pancreas, gall bladder

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

What is the oral cavity?

A

Entrance of the GIT, contains the teeth, tongue and other structures needed for food ingestion

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

What is the function of the mouth?

A
  1. preparation of food for swallowing
  2. prehension, mastication, insalivation
  3. intraoral “assessment” of ingested material
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the effect of forage particle size on chewing activity?

A

Rumination periods:
- high moisture corn and fine silage - less time
- high moisture corn and coarse silage - more time

Time chewing:
- high moisture corn and fine silage - less time
- high moisture corn and coarse silage - more time

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

What is the effect of forage particle size on ruminal pH?

A

coarse silage: high pH
fine silage: low pH

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

why does fine silage create a lower pH?

A

smaller particles have more SA per weight and therefore more microbes to break down food and therefore more acid produced

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

What are the functions of the teeth?

A
  1. mastication or mechanical reduction in particle size
  2. facilitate swallowing
  3. increase surface area for chemical digestion by animal and microbial enzymes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Which bones are the teeth embedded in?

A

Upper maxilla bone and lower mandibula bone

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

What are the two types of muscles that make up the tongue?

A

Extrinsic muscles - anchor the tongue in place
Intrinsic muscles - make up the tongues majority mass

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

What are the three anatomical regions that the tongue is divided into

A

Apex of the tongue
Body of tongue
Root of the tongue

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

What are some characteristics of the apex of the tongue?

A
  • freely movable
  • only caudally attached to the floor of the oral cavity
  • has 4 mucosa-covered surfaces: dorsal, 2 lateral borders and ventral surface
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are some characteristics of the root of the tongue?

A
  • attached to and supported by lingual process
  • only dorsal surface is free and covered by mucosa
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are some characteristics of the body of the tongue?

A
  • ventrally anchroed to the mandible by the extrinsic lingual muscles
  • has 3 surfaces
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the three types of papillae?

A

Lenticular
Conical
Vallate

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

What is the function of the lenticular/conical papillae?

A

mechanical function, involving the mastication processing and digestion of food

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

What is the function of the vallate papillae?

A

Taste function

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

What is the gustatory furrow?

A

furrow in between papillae

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

What is the function of the salivary glands?

A
  1. deposit saliva into oral cavity via ducts
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is the function of saliva?

A
  1. lubrification
  2. antibacterial action
  3. pH regulation - ruminants
  4. digestion of carbohydrates
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is saliva composed of?

A

water, electrolytes, antibodies, glycoproteins, bicarbonate, enzymes

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

What is the function of salivary amylase?

A

monogastric - starts the breakdown of starchy carbohydrates in the mouth, in pigs amylase has significant importance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is special about ruminants’ saliva?

A

don’t have saliva that breaks down the food like alpha-amylase enzyme

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

What are the three animals that lack salivary amylase?

A

dogs, cats, ruminants

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

What happens to the saliva if the cow is not ruminating?

A

if a cow is not ruminating, and therefore not chewing/producing saliva, the pH level is dropped and can cause metabolic diseases

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

What are the main three salivary glands?

A

Sublingual salivary gland
Parotid salivary gland - located ventral to ear, produces most of the saliva
Mandibular salivary gland

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What are some features of the pharynx/throat?

A
  • common passage for food/air
  • connects nasal and oral cavities with trachea and esophagus respectively
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Where are the food/air separated in the throat?

A

air directed to ventral larynx during resp
food and water directed to dorsal esophagus during swallowing

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

What is the epiglottis?

A

A part of the pharynx/throat and the laryngeal cartilage, it covers the glottis during swallowing

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

What is the function of the epiglottis?

A

prevent the food to be aspirated into the trachea

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What are some features of the esophagus?

A

collapsible, muscular tube that extends from pharynx to stomach, travels dorsal to the trachea until it reaches the thoracic cavity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What are the two layers of muscle that the esophagus contains?

A

Circular layer: inner
Longitudinal layer: outer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What is the muscle type variation between species?

A

skeletal muscle: horse, cattle, dogs
smooth muscle: cats, primates

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

What is peristalsis?

A

Waves of rhythmic, involuntary contractions of the smooth muscle in the esophagus to move food down

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

What are the two types of peristalsis?

A

One-way peristalsis - only down the esophagus
Two-way peristalsis - up and down the esophagus, done by ruminants

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

What is the function of the stomach?

A
  1. storage of ingested food - enzyme break down
  2. mechanical and chemical break down of the ingested food - decrease the particle size, increase the surface area
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What are glandular vs non-glandular stomachs?

A

non-glandular - white, has no glands
glandular - pink, produces digestive enzymes and acids

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

What is a composite stomach vs a chambered stomach?

A

composite: one sac
chambered: more than one sac, divisions

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

What is special about pigs and horses stomachs?

A

composite stomach with both glandular and non-glandular tissues

40
Q

What are the three main glandular regions of the stomach?

A

Cardia, fundus, pylorus

41
Q

What is the function of the cardia?

A
  • connects the esophagus to stomach
  • glands produce a thick layer of alkaline mucus
  • protects against gastric acid
42
Q

What is the function of the fundus?

A
  • region where the rugae is more prominent
  • has capacity to expand as needed
  • stores gas and food
  • produces mucus to protect from gastric acid
43
Q

What is the function of the pylorus?

A
  • connects stomach to duodenum
  • produces mucus that coats the stomach
  • produces mucus to protect against gastric acid
44
Q

What are the four functions of the simple stomach?

A
  1. storage and mechanical breakdown of ingested food
  2. controls the influx into the small intestine
  3. secretes digestive juices - breakdown chemical bonds
  4. production of intrinsic factors: facilitate vitamin B12 absorption in the small intestine
45
Q

What are some characteristics of herbivores?

A

Conversion of eaten plants into usable molecules is dependent on fermentation that occurs in GIT

46
Q

What are digestive differences between hindgut fermenters and ruminants

A

hindgut - well developed fermentation chamber (cecum)
ruminants - plant materials are partially broken down before reaching the true stomach

47
Q

What are the four stomachs of a ruminant?

A

Rumen, reticulum, omasum, absomasum

48
Q

Which ruminant stomachs are glandular/non-glandular?

A

Rumen, reticulum and omasum (first three) - non-glandular (no enzymes produced)
Abomasum - glandular (where digestive enzymes are produced)

49
Q

What are some characteristics of the rumen?

A
  • large expansible chamber, fermentation occurs
  • occupies most of the left side of the abdominal cavity
  • forces the organs to be placed on the right side
  • presents structures represented by thick muscular bands, called pillars
50
Q

What are the four sacs that the pillars divide the rumen into?

A

dorsal sac, ventral sac, blind dorsal sac, blind ventral sac

51
Q

How are particles layered in the rumen?

A

small particles at the bottom and larger particles at the top, a gas cap sits at the most dorsal part of the rumen

52
Q

What is the function of the rumen papillae?

A

extend the absorption surface of the products of the fermentation, vary in size and distribution throughout the rumen

53
Q

What are the three types of contractions of the rumen/reticulum?

A

primary contractions, secondary contractions, third type

54
Q

What is the function of primary contractions?

A

help ensure adequate movement of the contents back and forth between the reticulum and the rumen, it causes the separation of particles as well as forces the liquid content to the omasum

55
Q

What is the function of secondary contractions?

A

associated with the rumination process

56
Q

What is the function of third contractions?

A

involved in the eructation process, responsible to release gases produced during the fermentation process that occurs in the reticulorumen, important to avoid bloat

57
Q

What are the three steps to rumination?

A

Regurgitation - contract to help the material go back to the mouth
Reinsalivation and remastication - important to reduce particle size and to produce saliva that helps to buffer ruminal pH
Reswallowing - when the bolus goes back down

58
Q

What is bloat?

A

accumulation of gases that causes the expansion of reticulorumen

59
Q

What is the issue with bloat?

A
  • causes a compression on the thoracic and abdominal cavities
  • reduces blood flow to the abdominal organs,
  • compromise the lung function causing hypoxia
60
Q

What are the two types of things in a ruminants diet?

A

Roughage (complex carbs) and grains (simple carbs - rapidly fermented, e.g. starch)

61
Q

What are the main three VFA’s?

A

Acetate, Propionate, Butyrate

62
Q

What is the waste product of microbial metabolism?

A

VFA’s

63
Q

How does VFA concentration fluxuate?

A

total amount and proportion of VFA produced will vary according to diet, greater concentrate = greater the total VFAs because of less complex carbs

64
Q

What are VFA’s?

A

waste produced by microbial fermentation, absorbed in the rumen wall, they are processed in the liver and converted to glucose to produce ATP

65
Q

How does the amount of VFA’s affect the papillae?

A

more grain (concentrate) produces more VFA’s and is quicker than feeding hay (roughage) therefore a greater amount of blood is needed to absorb these VFA’s provides greater hormonal agents which leads to greater increase of the papillae

66
Q

What are the characteristics of the reticulum?

A
  • located cranially to the rumen
  • rumen and reticulum freely connect to each other internally
  • has numerous primary folds, approx 1cm high, called crests
  • looks like a honeycomb
67
Q

What is the function of the reticulum?

A
  1. allow small particles to go to the omasum
  2. leading to regurgitation of big particles
  3. mastication will reduce the particle size
68
Q

What are the characteristics of the omasum?

A
  • located on the left between the rumen and the reticulum
  • has a round shape in bovine and an oval shape in sheep
  • absorption capacity of the omasal epithelium is similar to the ruminal papilla capacity
  • gives a leafy aspect - increases absorptive SA
  • most of the water and salt are absorbed in the omasum
69
Q

What are the characteristics of the abomasum?

A
  • pear-shaped sac that is bent on the abdominal floor
  • a glandular compartment that is similar to the simple stomach of monogastric species
70
Q

What are the 3 abomasum divided into?

A

fundus, body and pylorus

71
Q

What can the abomasum be compared to?

A

simple stomach

72
Q

What are the characteristics of a newborn ruminant?

A
  • rumen, reticulum and omasum are small and non-functional
  • no presence of microorganisms
  • development occurs when the rumen-reticulum and omasum occur when the animal starts with a solid diet
73
Q

What is the esophageal groove?

A

when calves drink milk, it directs the milk to the omasum because fermentation cannot occur as the epithelial of the rumen is not ready to absorb, temporary structure

74
Q

What happens if milk goes into the rumen when the calf is not ready for it to?

A

fermentation of the milk will occur without absorption of nutrients in the epithelium and organic acids will cause bloating

75
Q

What formulates the esophageal groove?

A

suckling actions and milk proteins stimulates formation of the groove

76
Q

What are some characteristics of the small intestine?

A
  • tube that carries chime from stomach and deposits it in the large intestine
77
Q

What are the three parts of the small intestine?

A
  • duodenum
  • jejunum
  • ileum
78
Q

what is the characteristic of the duodenum?

A

part of the small intestine, starts at the pylorus of the stomach, has pancreatic and hepatic bile ducts to provide secretions to aid digestive process

79
Q

What are the characteristics of the jejunum?

A

longest section in the small intestine and sit for most digestion and absorption

80
Q

what are the characteristics of the Ileum?

A

extensive mucus secretion

81
Q

What is the anatomy of the small intestine?

A

mucosa contains the plicae (folds that increase the absorptive SA), mucosa contains the villi (cells that helps to expand the SA), contains the microvilli which forms the brush boarder

82
Q

What does the large intestine consist of?

A

cecum: blind sac with microbial ferrmentation
colon: with fermentation, VFA’s produced and absorbed there
rectum: fecal storage
anal canal: anus as the exterior opening

83
Q

What is special about the cecum and the colon of the horse and pig?

A

it is sacculated (appears segmented), this increases volume and retention time of digesta, it also maximizes the extent of microbial fermenation

84
Q

What are some characteristics of the pancreas?

A
  • extramural gland of the digestive system
  • located outside lumen of GT, between stomach and small intestine
  • it has duct that convey the pancreatic juice to duodenum
  • the pancreatic duct enters proximal duodenum
85
Q

What is the endocrine function of the pancreas?

A

produces hormones which are released in the blood stream

86
Q

What are the three types of cells in the pancreas?

A

Alpha cells: produce the hormone glucagon (regulates blood glucose)
Beta cells: produce the hormone insulin (regulates blood glucose)
Acinar cells: functional unit of the exocrine pancreas. It synthesizes, stores and secretes digestive enzymes (activated only once they have reached he duodenum)

87
Q

What are some characteristics of the liver?

A
  • largest gland in the body
  • located on the right side of the body under the diaphragm
  • consists of four lobes suspended from the diaphragm and abdominal wall
  • connected to a gall bladder via the common hepatic duct
88
Q

What is the function of the liver?

A
  • nutrient absorption
  • detoxifies
  • synthesizes bile salts
  • stores vitamins, minerals and glycogen
  • metabolizes carbs, proteins and lipids
89
Q

What is the function of the gallbladder?

A
  • used to concentrate and store bile which is needed for fat digestion
  • enters proximal duodenum via a bile duct
90
Q

What is the function of bile?

A

emulsifies lipids to enhance action of pancreatic lipase, breakdown of large globules of lipid into smaller more uniform particles, facilitate fat digestion and absorption

91
Q

What are the four layers of the GI tract wall?

A

Mucosa
Submucosa
Muscular layers
Serosa

92
Q

What are the three layers of the mucosa?

A
  • Epithelium: in the mouth and anus it is stratified squamous epithelium
  • Lamina propia: made of loose areolar connective tissue
  • Muscularis mucosae: smooth muscle that helps make mucosa into folds for increased SA
93
Q

What is the submucosa made of?

A

dense connective tissue

94
Q

What are the muscular layers (GI tract wall) made up of?

A

inner circular and outer longitudinal

95
Q

What is the serosa made up of?

A

loose connective tissue

96
Q

Teeth structure?

A

*Found in cavities called alveoli
*Held in place by periodontal ligament
*Crown: part that projects above the gums (gingiva)
*Root: embedded in the alveoli below gingiva
*Apex: tip of tooth
*Neck: where crown and root meet

97
Q

What are the three types of salivary glands?

A

parotid
mandibular
sublingual

98
Q

What do the rumen pillars divide the rumen into?

A

dorsal sac
ventral sac
caudal sac

ANSC 2340 (13 decks)

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