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Anatomy 2 > Chapter 16: Digestive System > Flashcards

Chapter 16: Digestive System Flashcards

1
Q

What are the parts of the small intestine in order?

A

Duodenum, Jejunum, ileum

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2
Q

What are the parts of the large intestine in order?

A

cecum, ascending colon, transverse colon, sigmoid colon, rectum, anal canal, anus

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3
Q

what are the functions of the digestive system

A

ingestion and mastication, digestion, absorption of nutrients, elimination

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4
Q

What is mechanical digestion

A

physical breakdown of food (chewing)

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5
Q

what is chemical digestion

A

chemical breakdown of food (amylase)

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6
Q

what are simple sugars absorbed from

A

carbohydrates

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7
Q

what are amino acids absorbed from

A

proteins

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8
Q

what are fatty acids and monoglycerides absorbed from

A

lipids

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9
Q

what are the macronutrients

A

carbohydrates, lipids, proteins

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10
Q

what is the nutrient pool’s purpose

A

it is needed for ATP production and building molecules

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11
Q

what are the four layers of the digestive tract (inner to outer)

A

mucosa, submucosa, muscularis, serosa

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12
Q

what is the mucosa

A

stratified squamous epithelium and simple columnar epithelium that lines the inside of the digestive tract

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13
Q

what is the submucosa

A

loose connective tissue, blood vessels, lacteals, nerve fibers

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14
Q

what is the muscularis

A

smooth muscle; composed of inner circular layer and an outer longitudinal layer

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15
Q

what is the serosa

A

the visceral peritoneum

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16
Q

what is the purpose of the lesser omentum and the greater omentum

A

adipose storage

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17
Q

what is the term for organs that are outside the peritoneum

A

retroperitoneal

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18
Q

what are the retroperitoneal organs

A

pancreas, kidney, duodenum

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19
Q

what is mastication

A

chewing

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20
Q

where is the parotid gland located

A

in front of the ear

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21
Q

where is the submandibular gland located

A

under the angle of the mandible

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22
Q

where is the sublingual gland located

A

under the tongue

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23
Q

what is the term for a ball of food mixed with saliva

A

bolus

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24
Q

what is the term for an enzyme that breaks starch into maltose

A

salivary amylase

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25
Q

what is deglutition

A

swallowing

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26
Q

maltose is the product of what, after amylase breaks it down

A

starch

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27
Q

Where does peristalsis occur

A

the esophagus, stomach, small and large intestine

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28
Q

What is peristalsis

A

wave-like contractions that move food forward along the digestive tract

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29
Q

What is the term for an opening in the diaphragm where the esophagus connects to the stomach

A

esophageal hiatus

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30
Q

what is the name of the sphincter where the esophagus and stomach meet

A

lower esophageal sphincter

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31
Q

What is the term for the stomach and/or intestines pushing up into the esophageal hiatus

A

hiatal hernia (diaphragmatic hernia)

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32
Q

What are some complications associate with hiatal hernias

A

barrett’s’ esophagus

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33
Q

what does barretts esophagus do to the body

A

causes cancer and a changes in the lining

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34
Q

What is a more common form of hiatal hernia

A

sliding hernia

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35
Q

what is the less common but more serious form of a hiatal hernia

A

paraesophageal hernia

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36
Q

What is the term for an overgrowth of the pyloric sphincter that results in projectile vomiting that can occur in the first 6 months of life and more commonly in males

A

hypertrophic pyloric stenosis

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37
Q

What is the term for narrow openings of gastric glands

A

gastric pits

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38
Q

What are 4 cell types of the gastric glands

A

mucous neck cells, parietal cells, chief cells, endocrine cells

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39
Q

what is the purpose of mucous neck cells

A

produce mucus

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40
Q

what is the purpose of parietal cells

A

produce HCl and IF

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41
Q

what is the purpose of chief cells

A

produce pepsinogen

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42
Q

what is the purpose of endocrine cells

A

produce gastrin

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43
Q

What does protein digestion in the stomach involve

A

pepsinogen and hydrochloric acid

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44
Q

What happens in the stomach lumen during protein digestion

A

pepsinogen becomes pepsin which is activated by HCl; pepsin is then able to break protein down into polypeptides

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45
Q

What is intrinsic factor

A

fluid produced by the stomach that is necessary for absorption of B12

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46
Q

what happens when there is a lack of B12 in the body

A

pernicious anemia

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47
Q

What is the term for localized contractions that keep chyme in a small region of the small intestine and enhances chemical digestion and absorption through this process

A

segmental contraction

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48
Q

what is the origin of gastrin

A

stomach, duodenum

49
Q

what is the target of gastrin

A

stomach

50
Q

what is the action of gastrin

A

promotes gastric secretions (HCl and pepsinogen) and increases gastric mobility

51
Q

what is the origin of cholecystokinin

A

stomach, gallbladder, pancreas

52
Q

what is the action of cholecystokinin

A

inhibits gastric secretions and mobility (slows empty); stimulates the release of bile into duodenum; stimulates release of pancreatic enzymes

53
Q

what is the cause of hunger

A

ghrelin

54
Q

What are structures that increase surface area in the digestive tract

A

plicae, villi, microvilli

55
Q

what are plicae

A

wrinkles in the lining of the small intestine, macroscopic

56
Q

what are villi

A

macroscopic type fingerlike projections on intestinal wall

57
Q

what are microvilli

A

microscopic fingerlike projections on cell membrane

58
Q

what do microvilli compose

A

the brush border

59
Q

what are lacteals

A

lymphatic capillaries in villi - absorb dietary fat

60
Q

what type of epithelium is along the small intestine

A

simple columnar epithelium

61
Q

what is the term for “pulpy/pasty” food mixed with digestive juices

A

chyme

62
Q

what are the functions of peptidases

A

turn peptides into amino acids

63
Q

what is the function of sucrase

A

turn sucrose into glucose and fructose

64
Q

what is the function of maltase

A

turn maltose into two glucose

65
Q

what is the function of lactase

A

turn lactose into glucose and galactose

66
Q

what is the function of lipase

A

turn triglycerides into fatty acids and monoglycerides

67
Q

stretch reflexes stimulate the movement of food along the digestive tract by

A

activating the vagus nerve/parasympathetic division

68
Q

what are carbohydrates broken down into

A

polysaccharides –> disaccharides –> monosaccharides

69
Q

what are the functional units of the liver

A

liver lobules

70
Q

what are hepatocytes and what do they do

A

liver cells, produce bile

71
Q

what do bile canaliculi do

A

transport bile to hepatic ducts

72
Q

what are Kuppfer cells

A

liver macrophages (acts as phagocytes)

73
Q

what is the function of the gall bladder

A

store bile

74
Q

what is the term for gall stones

A

cholelithiasis

75
Q

what is the term for inflammation of the gallbladder

A

cholecystitis

76
Q

what is the term for the removal of the gallbladder

A

cholecystectomy

77
Q

what does chole mean

A

bile

78
Q

what does lithos mean

A

stone

79
Q

what does cystic mean

A

bladder

80
Q

what is the composition of bile

A

bile salts, bile pigments, cholesterol, water

81
Q

what is emulsification

A

the mixing of fats with water

82
Q

what is a term for the yellow-orange appearance of skin caused by bile pigments accumulating under the skin

A

jaundice

83
Q

what is the term for inflammation of the liver

A

hepatitis

84
Q

what can hepatitis cause

A

jaundice

85
Q

What are the functions of the liver

A

digestion, nutrient storage, nutrient conversion, detoxify, synthesize plasma proteins

86
Q

what does the liver store

A

glucose as glycogen, fat-soluble vitamins, iron

87
Q

what is a nutrient conversion that takes place in the liver

A

amino acids to fat or glucose

88
Q

what does the liver do to detoxify the body

A

convert ammonia to urea, detox alchohol

89
Q

what is another term for endocrine cells

A

pancreatic islets

90
Q

what are the pancreatic islets

A

alpha cells and beta cells

91
Q

what do alpha cells do

A

produce glucagon

92
Q

what do beta cells do

A

produce insulin

93
Q

what do acini cells do

A

produce enzymes and sodium bicarbonate and release them into ducts

94
Q

What does pancreatic amylase do

A

turn starch into maltose

95
Q

what does pancreatic lipase do

A

turn triglycerides into fatty acids and monoglycerides

96
Q

what does trypsin (trypsinogen - inactive) do

A

turn polypeptides into peptides

97
Q

what does chymotrypsin (chymotrypsinogen - inactive) do

A

turn polypeptides into peptides

98
Q

what does carboxypeptidase (procarboxypeptidase - inactive) do

A

turn peptides into amino acids

99
Q

What does secretin do

A

stimulate release of sodium bicarbonate, reduces acidity (increases pH) of chyme

100
Q

what does cholecystokinin do

A

stimulates pancreatic enzyme release

101
Q

what is the term for inflamed rectal veins

A

hemorrhoids

102
Q

what type of muscle controls the internal anal sphincter

A

smooth muscle

103
Q

what type of muscle controls the external anal sphincter

A

skeletal muscle

104
Q

what anal sphincter do you have control over

A

the external anal sphincter

105
Q

What are the functions of the large intestine

A

absorption (water, vitamins, bile pigments, bile salts, toxins); production of vitamins by microbiome

106
Q

what vitamins are produced by the large intestine

A

b and k vitamins through use of gut microbes

107
Q

what are mass movements

A

powerful contractions that moves feces to end of digestive tract

108
Q

when do mass movements occur and where

A

after a meal; only in the large intestine

109
Q

glucose and amino acids are absorbed by _______ with ____ and __________ and transported with blood

A

cotransport; sodium ions; facilitated diffusion

110
Q

what are the steps during lipid absorption and transport

A

bile emulsifies fat –> triglycerides are affected by lipase —> fatty acids and monoglycerides formed –> interact with bile salts to form micelles

111
Q

what are the three types of lipoproteins

A

chylomicron, LDL, HDL

112
Q

Which lipoprotein makes up a very small amount of cholesterol

A

chylomicron

113
Q

which lipoproteins makes up a majority of cholesterol

A

LDL, HDL

114
Q

Which lipoprotein is considered healthy fat

A

HDL

115
Q

which lipoprotein is formed inside the small intestine cells

A

chylomicron

116
Q

which lipoprotein has the highest proportion of fat

A

chylomicron

117
Q

which lipoprotein is absorbed by lacteals

A

chylomicron

118
Q

why are proteases release in inactive form

A

because if released in active form, they will react with our body cells

Anatomy 2 (8 decks)

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