week 9 sem 2 Flashcards

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1
Q

The functions of the digestion system include

A

ingestion, secretion, Mechanical processing, digestion, absorption, Defecation

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2
Q

The four major layers of the digestive tract are the;

A

mucosa, Submucosa, Muscularis, serosa

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3
Q

mucosa

A

Inner lining of the digestive tract
Consists of an epithelium, moistened by glandular secretions
Epithelium varies with location, function and the stresses placed on it
The locations that encounter severe mechanical stresses, e.g., the oral cavity, pharynx and oesophagus, are lined with stratified squamous epithelium
The locations where absorption occurs, e.g. stomach, small intestine and large intestine, are lined with simple columnar epithelium with goblet cells

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4
Q

submucosa

A

Dense, irregular connective tissue beneath the mucosa
Has numerous blood vessels and lymphatic vessels and a network of sensory neurons
In some locations, it contains glands that secrete buffers and enzymes into the lumen of the digestive tract
Binds the mucosa to the muscularis externa

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5
Q

Muscularis

A

Dominated by smooth muscle cells
The inner circular layer is essential for agitation and in the formation of valves
The outer longitudinal layers of muscle is essential for mechanical processing and in moving materials along the digestive tract

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6
Q

serosa

A

Covers the muscularis externa along most portions of the digestive tract

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7
Q

oral cavity functions

A
  • ingestion
  • sensory analysis of food before swallowing
  • lubrication by mixing with mucus and saliva
  • mechanical digestion through the actions of the teeth, tongue and palatal surfaces
  • initiation of carbohydrate digestion by salivary amylase
  • initiation of lipid digestion by lingual lipase
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8
Q

salivary glands

A

Thought, smell, taste, chewing action, and presence of food in the mouth induces saliva production

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9
Q

pharynx

A

The pharynx is a passageway for solid food, liquid and air. Swallowing is the process that allows for a substance to pass from the mouth, to the pharynx, and into the oesophagus. Once food moves into the pharynx it is now called a bolus.

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10
Q

oesophagus

A

The oesophagus is a hollow muscular tube, posterior to the trachea, that conveys solid food and liquids to the stomach. The oesophagus wall contains large folds that extend along the length and allow for expansion during the passage of a large bolus. Muscle tone in the walls keeps the lumen closed, except when you swallow

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11
Q

liver fuctions

A
  1. metabolic homeostatis
  2. Haematological regulation
  3. Bile production
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12
Q

gall bladder

A

gall bladder stores and concentrates bile prior to its excretion into the small intestine

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13
Q

stomach

A

The stomach is a distensible organ that connects the oesophagus to the duodenum and temporarily stores ingested food.

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14
Q

pancreas

A

The pancreas is both an endocrine and exocrine organ.

Endocrine – because it secretes the hormones, insulin and glucagon into the bloodstream.

Exocrine – because it secretes pancreatic juice into the duodenum.

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15
Q

Large intestine

A
  1. Caecum – an expandable pouch that receives the chyme from the ileum, starting the process of compaction.
  2. Colon – the largest portion of the large intestines.
  3. Rectum – last part of the digestive tract. It is an expandable organ for the temporary storage of feces.
  • compacts and stores feacal material prior to defecation
  • produces mucous for lubrication of faecal material
  • reabsorbs water and other useful substances such as electrolytes, vitamins and bile salts
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16
Q

Mechanical digestion (processing)

A
  • Mouth
  • Mastication
  • Oesophagus
  • Peristalsis
  • Stomach
  • Mixing, churning
  • Peristalsis
  • Small intestine
  • Segmentation
  • Peristalsis
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17
Q

Mastication

A
  • Partly involuntary
  • Teeth
  • Chewing, grinding motion
  • Increases surface area of food particles
  • Tongue
  • Manipulates food between teeth
  • Palate
  • Separates oral cavity from nasal cavity
  • Rough surface, helps tongue manipulate food
18
Q

Peristalsis

A
  • Waves of muscular contractions
19
Q

Monosaccharides

A

Monosaccharides are the smallest carbohydrate. They can be absorbed and are water soluble. Examples include glucose, fructose, galactose. Their function is to provide an energy source, specifially 16 kJ energy per gram ingested.

20
Q

Disaccharides

A

Disaccharides are two monosaccharides joined together. They are water soluble. Examples include sucrose, lactose, maltose.

21
Q

Complex carbohydrates (polysaccharides)

A

Complex carbohydrates do not dissolve in water or other body fluids. Examples include starch, glycogen and cellulose. Cellulose therefore is useless as a source of energy but provides these insoluble fibres which can help push food through the digestive system and support regular bowel movements.

22
Q

The functions of protein include

A

Structural proteins create a framework for the body
Contractile proteins bring about muscle contraction
Transport proteins transport substances in the blood
Form hormones for coordination and control of body processes
Provides pH buffering to prevent dangerous pH changes of body fluids
Control metabolic reactions.
Provide defense against pathogens e.g., antibodies

23
Q

Amino acids structures. (primary, secondary ect)

A

Primary structure – the sequence of amino acids along the length of a single polypeptide. Peptide bonds are responsible for the primary structure of proteins.
Secondary structure – the shape that results from the presence of hydrogen bonds between atoms at different parts of the polypeptide chain. Hydrogen bonding may create either an alpha helix or beta sheets.
Tertiary structure – the complex coiling and folding that gives a protein its final 3D shape. Tertiary structure results primarily from hydrophobic, hydrophilic and disulphide bonds.
Quaternary structure – the interaction between individual polypeptide chains to forma a protein complex.

24
Q

Lipids (fats) functions

A

Structural component e.g. plasma membrane
Energy source – provide twice as much energy as carbohydrates do, gram for gram but when in excess stores in fat deposits
Chemical messenger – to corrinate cellular activites
Insulation – fat deposits slow heat loss to the environment
Protection – fat deposits around delicate organs such as the kidneys provides a cushion that protects against bumps or jolts.

25
Q

Chemical digestion occuring (same formula as high school)

A

In the diagram below the food being broken down is the substrate. The substrate binds to the enzyme at the active site, forming an enzyme-substrate complex. The classes of digestive enzymes differ with respect to their targets. An enzyme’s specificity is due to the ability of its active site to bind only to substrates with particular shapes and charges. Substrate binding typically produces a temporary reversible change in shape of the enzyme that may place physical stresses on the substrate molecules, leading to product formation. Product release frees the enzyme, which can then repeat the process.

26
Q

Absorption is

A

Movement of simple molecules
across digestive epithelium into
Interstitial fluid of digestive tract into
Blood or lymphatic vessels

27
Q

Hepatic portal system

A
  • Blood collected from stomach,
    small intestine and large intestine
    travels first to LIVER via the
    hepatic portal system
28
Q

Absorption in the small intestine

A
  • 90% occurs along small intestine
  • Features of the small intestine that aid absorption
  • Movements of the mucosa increase absorptive effectiveness
29
Q

Transport across membrane

A
  • Simple diffusion
  • Facilitated diffusion
  • Cotransport (like facilitated diffusion but move more than one molecule through the proetin channel during one time)
  • Active transport
30
Q

Protein absorption

A
  • Proteins are absorbed as amino acids
  • Travel in blood to liver
  • Manufacture protein
  • Convert to carbohydrate or lipid
31
Q

Carbohydrate absorption

A

Carbohydrates are absorbed as monosaccharides
* Fructose
* Glucose
* Galactose
* Travel in blood to liver
* Fructose and galactose converted to glucose
* Excess removed and stored as glycogen

32
Q

Lipid absorption

A

Monoglycerides and fatty acids surrounded by bile
to form micelles
* Absorbed by intestinal cells and re-packaged into
chylomicrons
* Water soluble
* Taken up by lacteals into lymph
* Returned to the venous system

33
Q

Water absorption

A
  • Movement across epithelium involves passive flow down osmotic gradient
34
Q

Absorption in large intestine

A
  • Reabsorption of remaining water
  • Reabsorption of bile salts
  • Absorption of vitamins produced by bacteria
35
Q

Regulation of digestion

A
  • Two types of mechanisms: endocrine and neural
  • Ensures sufficient secretions when food present
36
Q

Enteric nervous system (ENS)

A
  • Allows for autonomous behaviour of digestive system
  • Myenteric plexus
  • Controls smooth muscle contraction
  • Submucosal plexus
  • Controls secretions
37
Q

Saliva production

A
  • Chemoreceptors and mechanoreceptors
    respond to food presence
  • PSNS stimulates watery saliva secretion
38
Q

Defecation reflex

A
  • Parasympathetic spinal reflex stimulated when the colon is stretched
  • Responds by:
  • Relaxing internal anal
    sphincter
  • Intensifying peristalsis
  • Possible to postpone
  • Contracting external
    anal sphincter
  • Not indefinitely
39
Q

Hormone of the stomach

A

Gastrin
* Triggers release of HCl, intrinsic factor, pepsinogen
* Enhances gastric motility
* Released during
* Cephalic phase – smelling, tasting, chewing, seeing food
* Gastric phase – stretch, ↑ pH, undigested material
* Inhibited during
* Intestinal phase - helps shut off gastric juices as chyme enters small intestine

40
Q

Hormones of the duodenum

A
  • Gastric inhibitory peptide (GIP)
  • Released in presence of glucose
  • Inhibits gastric acid secretions
  • Stimulates insulin release
41
Q

Effects of aging on the digestive system

A

Epithelial stem cell division rate decreases – this results in the epithelium being more susceptible to damage by abrasion, acid and enzymes and can lead to peptic ulcers as tissue repair is less efficient with aging.
Smooth muscle tone decreases – this results in a decrease in general motility and weaker peristaltic contractions leading to constipation. Straining to eliminate compacted faecal matter stresses less resilient blood vessels causing haemorrhoids. Weakening of muscular sphincters can lead to oesophageal reflux and heartburn.
Cumulative damage from toxins (e.g. alcohol) can lead to a gradual loss of teeth due to dental cavities, liver cirrhosis, and cancer.