Vocabulary (Chapter 5)

Question 1

digestion

Answer 1

Breakdown of complex foods to simpler forms

Question 2

absorption

Answer 2

Passage of materials through the walls of the small intestine into the bloodstream

Question 3

enzyme

Answer 3

Chemical that speeds up a reaction between substances. Digestive enzymes break down complex foods to simpler substances. Enzymes are given names that end in -ase

Question 4

amylase

Answer 4

Enzyme (-ase) secreted by the pancreas and salivary glands to digest proteins are digested

Question 5

bile

Answer 5

Digestive juice made in the liver and stored in the gallbladder. It breaks up (emulsifies) large fat globules. Bile originally was called gall (Latin bilis, meaning gall or anger), probably because it has a bitter taste. It is composed of bile pigments (colored materials), cholesterol, and bile salts.

Question 6

emulsification

Answer 6

Physical process of breaking up large fat globules into smaller globules, thereby increasing the surface area that enzymes can use to digest the fat.

Question 7

bilirubin

Answer 7

Pigment released by the liver in bile

Question 8

mastication

Answer 8

Chewing

Question 9

deglutition

Answer 9

Swallowing

Question 10

peristalsis

Answer 10

Rhythmic contractions of the tubular organs. In the gastrointestinal tract, peristalsis moves the contents through at different rates: stomach, 0.5 to 2 hours; small intestine, 2 to 6 hours; and colon, 6 to 72 hours. Peri- means surrounding; -stalsis is constriction.

Question 11

rugae

Answer 11

Ridges on the hard palate and the wall of the stomach

Question 12

sphincter

Answer 12

Circular ring of muscle that constricts a passage or closes a natural opening.

Question 13

uvula

Answer 13

Soft tissue hanging from the middle of the soft palate. The Latin uva means bunch of grapes