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314 exam 3 > The Stomach > Flashcards

The Stomach Flashcards

1
Q

the stomach is

A

a hollow, J shaped portion of the alimentary canal and it is located beneath the diaphragm

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2
Q

the cardia is

A

a small area of the stomach near the lower esophageal sphincter

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3
Q

the fundus is

A

the dome shaped region of the stomach superior to the cardia

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4
Q

the main part of the stomach is the

A

body

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5
Q

epmty volume of stomach is about

A

50 mL but it can hold between 1.0 and 1.5 L of material after a typical meal; max cap is almost 4.0 L

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6
Q

the pyloric region is

A

a narrow region below the body of the stomach and it is sub-divided into the antrum and the pyloric canal

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7
Q

stomach is separated from small intestine by

A

powerful pyloric sphincter

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8
Q

+ogen suffix means

A

substance is inactive

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9
Q

the gastric mucosa is composed of

A

simple columnar epithelium, which contains many globlet cells that produce a surface layer of alkaline mucus above a layer of bicarbonate-rich fluid

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10
Q

gastric mucosa contains

A

many deep gastric pits, which lead into tubular gastric flands, which secrete gastric juice

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11
Q

mucous surface cells and mucous neck cells secrete

A

thin, soluble mucus

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12
Q

parietal cells secrete

A

hydrochloric acid and intrinsic factor

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13
Q

chief cells secrete

A

pepsinogen and small amounts of gastric lipase

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14
Q

enteroendocrine (G) cells secrete

A

hormones and paracrines (local hormones)

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15
Q

the gastric submucosa is composed of

A

areolar connective tissue and combines with the mucosa to form longitundinal gastric rugae when the stomach is empty

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16
Q

the gastric muscularis has ____ layers of smooth muscle rather than _____

A

has 3 layers instead of 2

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17
Q

the third layer of the gastric muscularis is

A

oblique which allows stomach to mix, churn, and propel food through GI tract

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18
Q

the gastric serosa is part of

A

the visceral peritoneum and it helps form the omenta

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19
Q

within minutes after food enter the stomach,

A

peristaltic movements begin to churn the food and mix it with gastric juice to form chyme

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20
Q

gastric juice contains

A

hydrochloric acid, which gives it a pH as low as 0.8

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21
Q

hydrochloric acid is formed during

A

a chloride shift that exchanges bicarbonate ions that are formed in parietal cells for chloride ions that present in blood plasma

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22
Q

hydochloric acid accumulates in

A

stomach while bicarbonate ions accumulate in blood

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23
Q

hydrochloric acid kills

A

microbes in food

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24
Q

hydrochloric acid breaks down

A

collagen fibers in meat and plant cell walls

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25
Q

hydrochloric acid removes

A

amino acids from pepsinogen to convert it into pepsin

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26
Q

pepsin breaks

A

complex dietary proteins into shorter peptide chains

27
Q

pepsin catalyzes the converstion of

A

pepsinogen into more pepsin?????????????????

28
Q

gastric lipase from chief cells combines with

A

salivary amylase to break down a small amount of dietary fat

29
Q

intrinsic factor from parietal cells is needed by

A

the small intestine to absorb vitman B12

***intrinsic factor is not a digestive substance because its an absorption substance

30
Q

vitamin B12 is needed to make

A

hemoglobin; lack of intrinsic factor can lead to development of pernicious anemia

31
Q

the wall of the stomach is impermeable to

A

most materials so absorption is limited

32
Q

things that are absorbed through stomach

A

alcohol, aspirin, and some lipid-soluble drugs

33
Q

gastric function is regulated by

A

neural and hormonal mechanisms

34
Q

neural mechanisms involve

A

parasympathetic actions of vagus nerve, as well as sympathetic actions of other nerves that decrease stomach activity

35
Q

hormonal mechanisms involve

A

gastrin

36
Q

the cephalic phase is initiated by

A

taste, sight, smell, or thoughts of food

37
Q

cerebral cortex and hypothalamus send signals to

A

medulla oblongata which transmits them along vagus nerve to submucosal nerve plexus

38
Q

parasympathetic signals increase

A

stomach motility and stimulate gastric glands to secrete gastric juice

39
Q

the presence of food in the stomach initiates

A

the gastric phase

40
Q

the gastric phase

A

mixes food with gastric juice to form chyme

41
Q

stretch receptors in stomach wall are activated and

A

parasympathetic signals trigger peristalsis

42
Q

chemoreceptors monitor

A

pH of chyme and stimulate parasympathetic fibers to release acetylcholine which stimulates secretion of gastrin

43
Q

gastrin triggers parietal cells to secrete

A

hydrochloric acid and intrinsic factor

44
Q

gastrin triggers chief cells to secrete

A

pepsinogen

45
Q

secretions caused from gastrin relax

A

sphincters that regulated movement of chyme out of stomach

46
Q

gastrin secretion is inhibited when

A

pH of gastric juice falls below 2.0

47
Q

histamine acts

A

synergistically with acetylcholine and gastrin to stimulate parietal cells to release more HCl

48
Q

chyme gets released from stomach by

A

gastric emptying

49
Q

gastric emptying typically takes about

A

4 hours depending on type of meal

50
Q

meals high in carbs or primarily liquid will

A

take less time

51
Q

meal high in fat content will

A

take more time

52
Q

the movement of chyme out of the stomach through the

A

pyloric sphincter and into the small intestine initiates the intestinal phase

53
Q

presence of fatty acids and partially digested proteins in duodenum triggers

A

enterogastric neural reflex, which inhibits gastric emptying

54
Q

presence of chyme in the duodenum stimulates

A

enteroendocrine cells to release hormones that will affect stomach——–

55
Q

secretin

A

decreases gastric secretions

56
Q

cholecystokinin (CCK)

A

inhibits gastric emptying

57
Q

gastric inhibitory peptide (GIP)

A

suppresses gastric secretion and motility

58
Q

pyloric sphincter contracts tightly to

A

limit amount of chyme that enters small intestine

59
Q

vomiting is the

A

forcible expulsion of stomach contects through the mouth

60
Q

during vomiting the diaphragm

A

and abdominal muscles contract and squeeze the stomach, which expels its contents through open esophageal sphincters

61
Q

vomiting is often preceded by

A

nausea and retching because lower esophageal sphincter relaxes and stomach and duodenum contract

62
Q

vomiting can be triggered by

A

distension of stomach or by irritation from bacterial toxins, alcohol, or drugs

63
Q

vomiting can also by triggered by

A

pelvic trauma, intense pain or repulsive or horrifying sights and or smells

64
Q

prolonged vomiting is dangerous because

A

gastric juice and fluids are lost whic leads to additional fluid loss and acid/base imbalances

314 exam 3 (9 decks)

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