Anatomy: GIT Flashcards by Tim Dola

Upper GI parts

Mouth, teeth, tongue
Esophagus (sphincter)
Stomach (sphincter)
Middle 3rd of duodenum (sphincter)

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Lower GI parts

Distal 3rd of Duodenum GI

Distal 3rd of Duodenum

Jejunum (macro)

Ileum (micro) (sphincter)

Cecum (ascending, transverse, descending)

Rectum, anus (sphincters)

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Phase of the digestive process that occurs when small molecules, vitamins, and minerals pass through the walls of the small and large intestine and into the bloodstream

Absorption

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Enzyme that aids in the digestion of starch

Amylase

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Mixture of food with saliva, salivary enzymes, and gastric secretions that is produced as food passes through the mouth, esophagus, and stomach

Chyme

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Phase of the digestive process that occurs when digestive enzymes and secretions mix with ingested food and when proteins, fats, and sugars are broken down into their component smaller molecules

Digestion

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Phase of the digestive process that occurs when food is taken into the GI tract via the mouth and esophagus

Ingestion

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Phase of the digestive process that occurs after digestion and absorption, when waste products are evacuated from the body

Elimination

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An enzyme that aids in the digestion of fats

Lipase

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Enzyme that aids in the digestion of proteins

Trypsin

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A gastric enzyme that is important in protein digestion

Pepsin

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Function of the Digestive System

Breakdown of food particles into the molecular form for digestion

Absorption into the bloodstream of small nutrient molecules produced by digestion

Elimination of undigested unabsorbed foodstuffs and other waste products

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How much saliva is being produced in a single day?

1.5L per day

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Name the Salivary glands

Parotid
Submaxillary
Sublingual

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An enzyme that begins the digestion of starches

Ptyalin or salivary amylase

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Contents of saliva

Ptyalin or amylase
Water
Mucus

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Total measurement of gastric juice per day

2.4L per day

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Function of gastric content

To breakdown food into more absorbable components
To aid in the destruction of most ingested bacteria

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An important enzyme for protein digestion

Pepsin

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Partially digested food mixed with gastric secretions

Chyme

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3 Major Gastrointestinal Regulatory Substances

Neuroregulators
Hormonal regulators
Local regulator

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Neuroregulator

Acetycholine
Norepinephrine

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Hormonal Regulators

Gastrin
Cholecystokinin
Secretin

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Two types of Contractions (Small intestine)

Segmentation contractions
Intestinal peristalsis

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Local Regulators

Histamine

A type of contraction where it produces mixing waves that move the intestinal contents back and forth in a churning motion

Segmentation contractions

A type of contraction that propels the contents of the small intestine toward the colon

Intestinal peristalsis

_____________ is the major carbohydrate that tissue cells use as fuel

Glucose

___________ are a source of energy after they are broken down into amino acids and peptides

Proteins

Chyme stays in the small intestines for _________________

3-6hrs

Small, finger-like projections called _______________ line the entire intestine and function to produce digestive enzymes as well as to absorb nutrients

Villi

It is the major function of the small intestine

Absorption

Two types of colonic secretions

Electrolyte solution Mucus

Explain the brown color of feces

Breakdown of bile by the intestinal bacteria

Major function of the colon

Reabsorption

_____________is chiefly a bicarbonate solution that acts to neutralize the end products formed by the colonic bacterial action

Electrolyte solution

Esophagus pH level

pH: 7

Measurement of gases

150mL

Components of fecal odor

Methane Hydrogen sulfide Ammonia

________ protects the colonic mucosa from the intraluminal contents and provides adherence for the fecal mass

Mucus

Explain the fecal odor

Chemicals formed by the intestinal bacteria

If pH level exceeds at 8 and above from the esophagus

Bile reflux

Stomach pH level

pH: 1.5-3

4 Anatomical regions of the Stomach

Cardia (entrance) Fundus Body Pylorus (outlet)

Gastric pits/glands

A. Intestinal cells 1. Mucous cells 2. Mucous neck cells 3. Parietal cells 4. Chief cells 5. Enterochromaffin like cells (ECL) 6. G cells

Mucous cells and Mucous neck cells produces

Mucous production

Parietal cells produces

Intrinsic factors + HCL to absorb Vit B12

Chief cells produces

Pepsin

Enterochromaffin like cells produces

Histamine

Breakdown: Amylase

Starch, CHO

G cells produces

Gastrin

Breakdown: Lipase

triglycerides

Breakdown: Sucrase

Sucrose, glucose/fructose

Breakdown: Aminopeptidase

Polypeptides - di/amino acids

Breakdown: Maltase

Maltose - glucose

Breakdown: Lactase

Lactose, glucose/galactose

Dipeptidase

Dipeptides

Total capacity of stomach

1.5L

How much HCL being produced per day

2.4L

How much bile being produced per day

500ml or 0.5L