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Bio 6 > chap 26 & 27 > Flashcards

chap 26 & 27 Flashcards

1
Q

what are the six basic processes of the digestive system?

I see my dad after divorce

A 
I - Ingestion
S - Secretion
M - Mixing and Propulsion
D - Digestion - chemical and mechanical
A - Absorption
D - Defecation
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2
Q

bringing food in by the mouth is what process of digestion

A

ingestion

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3
Q

the body producing enzymes and digestive juices to break down food is what process of digestion

A

secretion

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4
Q

mixing the food up with the enzymes and digestive juices and moving it through the gastrointestinal tract is what process of digestion

A

Mixing and propulsion

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5
Q

this process of digestion has two parts the first is done by using enzymes and digestive juices and the second is done by using teeth and tongue to break down the food

A

Digestion
chemical
mechanical

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6
Q

when the cells bring in digested nutrients for use by the body it is what process of digestion

A

Absorption

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7
Q

when undigested and unabsorbed food is passed out of the body via the anus what process of digestion is this

A

Defecation

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8
Q

this enzyme is made by the salivary glands and the pancreas and is used to break down starches into monosaccharides, disaccharides and trisaccharides, an example is maltose

A

salivary amylase

pancreatic amylase

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9
Q

this enzyme is made by the stomach to break down proteins into peptides

A

pepsin

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10
Q

this enzyme is made by the tongue and the pancreas to breakdown fats into fatty acids and diglycerides and monoglycerides.

A

lingual lipase

pancreatic lipase

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11
Q

this term refers to all chemical reactions of the body

A

metabolism

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12
Q

these serve as catalysts to speed up chemical reactions, they are very selective

A

enzymes

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13
Q

the specific reactant that an enzyme acts on is called the enzyme’s what?

A

substrate

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14
Q

a substrate fits into a region of the enzyme called the what?

A

active site

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15
Q

why are enzymes considered specific?

A

they are like a lock and key only specific substrates fit into the active site on an enzyme they are not interchangeable

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16
Q

once a substrate connects to the active site on an enzyme what does it produce

A

products
example substrate H2O is made up of sucrose and water the enzyme it attaches to is sucrase and once connected at the active site the enzyme breaks H2O down into its parts glucose and fructose

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17
Q

for every enzyme there are optimal conditions under which it is most effective, what two things can affect the enzymes ability to effectively break down substrates?

A

temperature

PH levels

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18
Q

what happens to the enzymes when the temperature goes too low

A

they slow down and become sluggish so they don’t work as fast

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19
Q

what happens to the enzymes when the temperature goes too high

A

the enzyme will denature - fall apart

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20
Q

what happens to the enzymes when the ph is too high or to low

A

the enzyme will denature or fall apart

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21
Q

polysaccharide is a type of sugar or starch found in many foods it is broken down vis what process

A

hydrolysis - breaking apart using water

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22
Q

what enzyme breaks down sugars or starches

A

amylase

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23
Q

what chemical can be used to detect starch, what color does it turn

A

iodine

purple/black

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24
Q

where is amylase, the enzyme that catalyzes the hydrolysis of bonds in starch be found in the body?

A

found in saliva, pancreas and liver

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25
Q

glucose-sugar-starch is not detected by iodine once it has been broken down, what is used?

A

Benedict’s solution detects these reducing sugars

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26
Q

if there is no break down of sugar and Benedict’s solution is added what color will it turn

A

blue - the color of the solution

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27
Q

if there is a break down into the reduced sugars what colors will you see

A

green/yellow, orange/red, or brick red

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28
Q

this bony part of the mouth form most of the roof of the mouth

A

hard palate

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29
Q

this muscular part of the mouth forms the rest of the roof of the mouth

A

soft palate

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30
Q

this prevents swallowed food from entering the nasal cavity

A

uvula

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31
Q

this forms the lateral wall of the oral cavity

A

cheek

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32
Q

these are used to grind food

A

molars

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33
Q

these are used to crush and grind food

A

premolars

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34
Q

these are used to tear food

A

canines

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35
Q

these are used to cut food

A

incisors

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36
Q

this is the term for the gums that cover the tooth sockets and help to anchor teeth

A

gingivae

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37
Q

this is the opening between the oral cavity and the oropharynx

A

fauces

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38
Q

these are located between the arches or fauces

A

palatine tonsils

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39
Q

this forms the floor of the mouth, manipulates food for chewing and swallowing, shapes food, and senses taste

A

tongue

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40
Q

this limits movement of the tongue posteriorly

A

lingual frenulum

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41
Q

a long tube through which food pass and where digestion and absorption occur

A

Gi or gastrointestinal tract

aka alimentary canal

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42
Q

what are the six organs of the GI tract

A

mouth, pharynx, esophagus, stomach, small intestine, and large intestine

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43
Q

organs that help in digestion but through which food never passes are called what

A

accessory organs

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44
Q

what are the six accessory organs that help in digestion of food

A

teeth, tongue, salivary glands, liver, gallbladder, and pancreas.

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45
Q

what are the four layers in the wall of the GI tract from the inside moving outward?

A

mucosa
submucosa
muscularis
serosa

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46
Q

this is the larges of the serous membranes of the body

A

peritoneum

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47
Q

this lines the wall of the abdominal cavity

A

parietal peritoneum

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48
Q

this covers most of the abdominal organs

A

visceral peritoneum

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49
Q

the peritoneum contains large folds that weave between the viscera functioning to support the organs and carry blood vessels, lymphatic vessels, and nerves to the abdominal organs, there are two main extensions of the peritoneum what are they?

A

greater omentum

mesentery

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50
Q

abdominal structures that lie posterior to the parietal peritoneum are said to be ________, meaning behind the peritoneum.

A

retroperitoneal

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51
Q

what digestive organs are considered to be retroperitoneal

A

part of the small intestine called the duodenum, and parts of the large intestines the ascending colon and descending colon

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52
Q

these lie outside the mouth and secrete saliva through ducts which enter into the oral cavity

A

salivary glands

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53
Q

how many pairs of salivary glands do you have

A

three
parotid
submandibular
sublingual

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54
Q

what is the start of the chemical digestion of carbohydrates?

A

salivary amylase

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55
Q

what are the three principal external parts of the tooth

A

crown
root
neck

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56
Q

internally teeth are composed primarily of what?

A

dentin

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57
Q

the crowns of teeth are covered by what

A

enamel the hardest substance in the body

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58
Q

the dentin of the root is covered by what

A

cementum, a bone-like substance that attaches the root of the tooth to the periodontal ligament

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59
Q

this substance encloses the pulp cavity in the crown and the root canals in the roots

A

dentin

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60
Q

what is the term used for chewing?

A

mastication

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61
Q

what is the term used for the portion of food that is swallowed

A

bolus

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62
Q

this is a tube that extends from the internal nares to the esophagus posteriorly and the larynx anteriorly

A

pharynx

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63
Q

this is a muscular tube that lies posterior to the trachea and connects the pharynx to the stomach.

A

esophagus

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64
Q

what is the term used for swallowing, the mechanism that moves the bolus from the mouth to the stomach?

A

deglutition

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65
Q

swallowing or deglutition is facilitated by saliva and mucus and involves what three body parts

A

mouth
pharynx
esophagus

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66
Q

swallowing has how many stages

A

three

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67
Q

this stage is called the _______ stage; it moves the bolus into the oropharynx

A

voluntary stage

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68
Q

the other two stages are called _________ stages

A

involuntary stages

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69
Q

in this involuntary stage food is moved by peristalsis.

A

esophageal stage

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70
Q

in this involuntary stage the esophagus passes the bolus into the stomach through what sphincter

A

pharyngeal stage

esophageal sphincter

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71
Q

the stomach is a J shaped enlargement of the GI tract, which begins and ends where?

A

begins at the bottom of the esophagus and ends at the duodenum, the first part of the small intestine

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72
Q

the stomach has four main parts what are they?

A

cardia
fundus
body
pyloric part

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73
Q

what three things make up the pyloric part

A

pyloric canal
pyloric antrum
pylorus

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74
Q

between the pylorus and the duodenum is what sphincter?

A

pyloric sphincter

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75
Q

the stomachs mucosa contains folds called what

A

rugae

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76
Q

mechanical digestion in the stomach consist of what type of movements

A

peristaltic movement called propulsion and retropropulsion

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77
Q

these movements mix the stomach contents with the gastric gland secretions and produce a soupy liquid called what?

A

chyme

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78
Q

most food leaves the stomach how many hours after ingestion

A

2 to 4 hours

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79
Q

this accessory organ functions as both an endocrine organ and an exocrine organ and is located posterior to the stomach and lies in the C-shape of the duodenum

A

pancreas

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80
Q

the endocrine secretions include

A

insulin and glucagon

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81
Q

the exocrine or digestive secretions of the pancreas are carried by the ________ _____ which joins the ______ ____ duct before emptying into the _________ of the small intestine

A

pancreatic duct
common bile duct
duodenum

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82
Q

this accessory organ lies in the right upper quadrant immediately inferior to the diaphragm

A

liver

83
Q

this accessory organ is a sac that hangs from the lower front margin of the liver and functions to store and concentrate the bile produced by the liver

A

gallbladder

84
Q

the ______ secrete bile that is transported by a duct system including the bile canaliculi to the gallbladder for concentration and temporary storage.

A

hepatocytes

85
Q

these are highly permeable capillaries that receive blood from the hepatic artery and hepatic portal vein.

A

hepatic sinusoids

86
Q

this is partially an excretory product and digestive secretion, and it functions in the emulsification and absorption of fats.

A

bile

87
Q

these may obstruct bile ducts and cause acute pain

A

gallstones

88
Q

the small intestine extends from the pyloric sphincter to the ileocecal sphincter and is divided into what three parts

A

duodenum
jejunum
ileum

89
Q

what is the total length of the small intestine in an average person

A

10 feet

90
Q

what is the name of the first part of the small intestine and how long is it

A

duodenum is about 10 inches long

91
Q

what is the name of the second part and how long is it

A

jejunum is about 3 feet long

92
Q

what is the name of the last part and how long is it

A

ileum is about 6 feet long

93
Q

what is the name of the valve or sphincter that controls the movement from the small intestine to the large intestine

A

ileocecal sphincter

94
Q

what are the three different parts of the small intestine that increase the surface area for digestion and absorption

A

microvilli, villi, and circular folds on its wall

95
Q

about what percentage of absorption of the products of digestion occurs in the small intestine

A

90 percent

96
Q

how long is the large intestine and where does it extend from and to

A

it is about 5 foot long and extends from the ileocecal sphincter to the anus.

97
Q

this limits the volume of chyme that can pass into the large intestine at any given time

A

ileocecal sphincter

98
Q

the large intestine is divided into four main parts

A

cecum
colon
rectum
anal canal

99
Q

the colon is further divided into four parts

A

acceding colon
transverse colon
descending colon
sigmoid colon

100
Q

attached to the cecum is this accessory organ that has highly concentrated lymphatic nodules that control the bacteria entering the large intestine through immune responses.

A

appendix

101
Q

contraction of the bands of the large intestine create these which gives the colon a puckered appearance

A

haustra

102
Q

what is the mechanical movements of the large intestine

A

peristalsis and mass peristalsis

103
Q

this fluid is found between the wo peritoneal layers in the peritoneal cavity.

A

peritoneal fluid or serous fluid

104
Q

the liver is bound to the anterior abdominal wall by what?

A

the falciform ligament

105
Q

this is a large, fatty-looking apron that folds back on itself and attaches to the transverse colon; it forms a pouch that hangs between the body wall and the anterior surface of the small intestine.

A

greater omentum

106
Q

this is a part of the peritoneum that holds the small intestine to the posterior abdominal wall

A

mesentery

107
Q

the mouth is also called the what

A

oral cavity

108
Q

the pharynx is divided into three specific areas named after structures that ire in close proximity, this is the superior area that is posterior and inferior to the nose and has respiratory functions.

A

nasopharynx

109
Q

this is the middle area of the pharynx that is posterior to the fauces of the oral cavity; this area has both respiratory and digestive functions because air, food, and liquid pass through it.

A

oropharynx

110
Q

this is the inferior area of the pharynx and is located posterior to the larynx, this area is also a common passageway for air, food and liquid.

A

laryngopharynx

111
Q

during swallowing the _______ of the larynx closes off the inferior portion of the laryngopharynx allowing food and drink to enter the esophagus and not into the lungs

A

epiglottis

112
Q

this is the first part of the stomach inferior to the esophagus

A

cardia

113
Q

this is the elevated area to the left of the cardia that serves as a temporary holding area for food.

A

fundus

114
Q

this is the larges, curved part of the stomach.

A

body

115
Q

this is a funnel shaped region continuous to the right of the body of the stomach after the curve

A

pylorus

116
Q

this is a smooth muscle between the stomach and small intestine that allows food to enter the first part of the small intestine, the duodenum.

A

pyloric sphincter

117
Q

the stomach has large conspicuous ridges in the mucosa called ______ that allow the stomach to be stretched when food and drink are present but disappear as the stomach becomes fully distended.

A

rugae

118
Q

this is a blind pouch that is about 2 to 3 inches long and extends inferiorly from the large intestine at the ileocecal sphincter in the lower right quadrant.

A

cecum

119
Q

following the sigmoid colon at about the 3rd sacral level is the what

A

rectum

120
Q

the last segment of the colon is the ____ _____ that opens to the exterior at an opening called the _____.

A

anal canal

anus

121
Q

the anus has two sets of _____ that control the elimination of feces.

A

sphincters

122
Q

this views the lining of the sigmoid colon

A

sigmoidoscopy

123
Q

this views the lining of the entire colon

A

colonoscopy

124
Q

these salivary glands are located anterior and inferior to the ears between the skin and the masseter muscle.

A

parotid glands

125
Q

these salivary glands are locating in the posterior part of the mouth floor just medial to the mandible

A

submandibular glands

126
Q

these salivary glands are located under the tongue but are more medial and superior that the submandibular glands

A

sublingual glands

127
Q

these muscles hold the tongue in position but also allow movement to maneuver food in the mouth

A

extrinsic muscles

128
Q

the tongue is composed of skeletal muscle called ____ muscles that are used for speech and swallowing.

A

intrinsic muscles

129
Q

this attaches the tongue to the floor of the mouth

A

lingual frenulum

130
Q

these mechanically break up food into small pieces and are aided by the tongue that manipulates food in the oral cavity.

A

teeth

131
Q

bile leaves the gallbladder through the _______ _____ that joins with the _____ ______ ______ to form the _____ _______ _______; which then joins the ______ _____ to enter the duodenum.

A

cystic duct
common hepatic duct
common bile duct
pancreatic duct

132
Q

the liver has two main lobes what are they and how can you tell the difference

A

the right lobe of liver
left lobe of liver
the right lobe of liver is much larger than the left lobe

133
Q

this carries food from the pharynx to the stomach

A

esophagus

134
Q

this is a continuous digestive tube from the mouth to the anus

A

GI Tract or alimentary canal

135
Q

this conducts both air and food

A

pharynx

136
Q

this receives bile, pancreatic secretions, and food from the stomach

A

duodenum

137
Q

this is composed of the duodenum, jejunum and ileum

A

small intestine

138
Q

this has two sphincters that control elimination of feces from the body

A

anus

139
Q

this has regions called the cardia, fundus, body, and pylorus

A

stomach

140
Q

this has regions called the cecum, colon, rectum, and anal canal

A

large intestine

141
Q

this receives secretions from salivary glands, mastication occurs here

A

mouth

142
Q

these are folds in the gastric mucosa

A

rugae

143
Q

this is a valve between the stomach and duodenum

A

pyloric sphincter

144
Q

this is constriction that connects the small and large intestine

A

ileocecal sphincter

145
Q

this is the bony plate between the mouth and nose

A

hard palate

146
Q

this keeps food from going up into the nasopharynx

A

soft palate

147
Q

this is the region of stomach where the lower esophageal sphincter meets the stomach

A

cardia

148
Q

this has regions called ascending, transverse, descending and sigmoid colon

A

large intestine

149
Q

this is a funnel shaped region of the stomach before the small intestine

A

pylorus

150
Q

this is a series of gathered pouches in the large intestine

A

haustra

151
Q

these mechanically breaks up food in mastication

A

teeth

152
Q

this secretes digestive enzymes into the duodenum

A

pancreas

153
Q

these are salivary glands located under the tongue

A

sublingual glands

154
Q

this produces and secretes bile into ducts

A

liver

155
Q

this is a peritoneal membrane that holds the small intestine to the posterior abdominal wall

A

mesentery

156
Q

this is a peritoneal fold that holds the liver to the anterior abdominal wall

A

falciform ligament

157
Q

this manipulates food in mastication

A

tongue

158
Q

this is a fatty large fold of peritoneum covering the transverse colon and small intestine

A

greater omentum

159
Q

this is the largest salivary glands located anterior and inferior to ears

A

parotid

160
Q

this stores and secretes bile into the duodenum

A

gallbladder

161
Q

the food we eat contains macromolecules of what

A

carbohydrates
lipids
proteins

162
Q

because these large molecules cannot be absorbed by the GI tract ________ secreted by various parts of the digestive system ________ or break down large molecules into small ones that can be absorbed.

A

enzymes

catabolize

163
Q

starch a carbohydrate is digested into what

A

disaccharides and monosaccharides

164
Q

what is the specific enzyme for carbohydrates

A

amylase

165
Q

these are macromolecules that are catabolized or digested into glycerol and fatty acids.

A

Lipids

166
Q

what is the name of the specific enzyme for lipids

A

lipase

167
Q

what is the name of the enzyme that digests proteins into peptides and amino acids.

A

proteases

168
Q

this type of enzyme digest peptides into amino acids

A

peptidases

169
Q

what four things are small enough to be absorbed across the wall of the gastrointestinal tract; and are used by the cells to build new macromolecules or to provide energy (ATP)?

A

monosaccharides
glycerol
fatty acids
amino acids

170
Q

these are typically large protein molecules produced by cells of the body that are special biological catalysts acting on specific ________ to produce _______.

A

enzymes
act on specific substrates
to produce products

171
Q

enzymes speed up the rate of chemical reactions between substrates without becoming what?

A

chemically changed in the reaction

172
Q

some enzymes _____ (build) small molecules into macromolecules

A

anabolize

173
Q

other enzymes ______ (break down) macromolecules like carbohydrates, lipids and proteins into small molecules.

A

catabolize

174
Q

enzymes work best when food substrates are what

A

chewed and broken down mechanically into smaller particles with a greater surface area

175
Q

Enzymes in our body function well at what temperature

A

body temperature 37 degrees Celsius

176
Q

the PH of the digestive system does what from the mouth to the small intestine; therefore different areas have different optimal PH’s

A

changes

177
Q

what is the PH in the mouth that salivary amylase works well at

A

around neutral or 7.4

178
Q

what happens to the amylase once it reaches the stomach

A

the stomach is very acidic or low so it denatures the salivary amylase

179
Q

what is present in the stomach that causes the denaturing of the salivary amylase

A

hydrochloric acid (HCI)

180
Q

what does the pancreas provide that makes it favorable for allowing carbohydrate digestion to continue in the small intestine

A

the Pancreas sends out buffers that bring the PH back to 7.4 so that pancreatic amylase can continue to digest carbohydrates

181
Q

this is not a digestive enzyme but rather is composed of a mixture of substances including ____ ______ that aid in digestion by physically breaking up large molecules of lipids into smaller molecules with a greater surface area, this process is called ________.

A

bile
bile salts
emulsification

182
Q

large molecules resulting from anabolism

A

macromolecules

183
Q

a biological catalyst

A

enzymes

184
Q

the molecule an enzyme acts on

A

substrate

185
Q

process that happens to nutrients after digestion

A

absorption

186
Q

enzyme that hydrolyzes lipids

A

lipase

187
Q

enzyme that hydrolyzes proteins

A

protease

188
Q

enzyme that hydrolyzes carbohydrates

A

amylase

189
Q

the molecule produced as a result of an enzymatic process

A

product

190
Q

proteins are hydrolyzed and absorbed as what

A

amino acids

191
Q

lipids are hydrolyzed into and absorbed as ?

A

glycerol and fatty acids

192
Q

carbohydrates are hydrolyzed into and absorbed as

A

monosaccharides

193
Q

carbohydrate digestion begins in the>

A

mouth

194
Q

bile salts prepare lipids for digestion by a process called?

A

emulsification

195
Q

the reagent used to test for the presence of starch is?

A

Lugol’s Iodine

196
Q

the reagent used to test for the presence of sugar is?

A

Benedict’s

197
Q

Three food macromolecules digested in our GI tract are?

A

proteins
lipids
carbohydrates

198
Q

the enzymes that digest carbohydrates work best at what ph level

A

higher ph like 7.4

199
Q

a positive test for the presence of sugar is indicated by what colors

A

green yellow orange red

200
Q

a positive test for the presence of starch is indicated by what colors

A

purple/black

201
Q

true or false

Enzymes can be used multiple times to catalyze reactions as they are not used up or altered during the reaction.

A

true

202
Q

true or false

If pH or temperature is too low, enzymes can be denatured.

A

false

Low pH does denature enzymes, but low temperature does not

203
Q

Suppose you test a solution for the presence of sugars. When you perform the Lugol’s iodine test, the solution turns a dark purple. When you perform the Benedict’s test, the solution is a light blue color. These results indicate:
The absence of starch and presence of glucose
The presence of both starch and glucose
The presence of starch and absence of glucose
The absence of both starch and glucose

A

The presence of starch and absence of glucose

204
Q

Enzyme catalyzed reaction are generally
unable to proceed without perfect conditions.
slower than non-catalyzed reactions.
more susceptible to changes in temperature and pH.
faster than non-catalyzed reactions..

A

faster than non-catalyzed reactions..

Bio 6 (18 decks)

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