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Flashcards in Digestion 3 Deck (15)
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1
Q

This hormone’s site of production and main function:

duodenum
Increases exocrine pancreatic secretions

A

Secretin

2
Q

This hormone’s site of production and main function:

duodenum
Increases bile release

A

Cholycystokinin (CCK)

3
Q

This hormone’s site of production and main function:

duodenum
Increases Insulin release

A

GLP-1

4
Q

This hormone’s site of production and main function:

duodenum
Increases blood flow to gut

A

VIP

5
Q

This hormone’s site of production and main function:

Both the stomach and duodenum
Increases stomach acid production

A

Gastrin

6
Q

This hormone’s site of production and main function:

duodenum
Increases mucus production

A

Enterocrinin

7
Q

What 5 molecules are primarily absorbed in the small intestine?

A
Most vitamins
Amino acids
Nucleic acids
Lipids
Carbohydrates
8
Q

what 2 vitamins and 2 molecules are primarily absorbed in the large intestine?

A

Vitamin K and Biotin
Bile salts
Water

9
Q

The 2nd step regarding how fat from the food we eat reaches the bloodstream after:

  1. Mechanical breakdown by the oral cavity and stomach
    CHOICES:
    Absorption by intestinal epithelial cells
    Chemical breakdown by lipase enzymes Mechanical breakdown by bile salts (emulsification) Lipids packaged into chylomicrons
    Chylomicrons enter the lacteals
    Chylomicrons enter the blood
A
  1. [a] Mechanical breakdown by bile salts (emulsification)
  2. [b]
  3. [c]
  4. [d]
  5. [e]
  6. [f]
10
Q

The 3rd step regarding how fat from the food we eat reaches the bloodstream after:

  1. Mechanical breakdown by the oral cavity and stomach
    CHOICES:
    Absorption by intestinal epithelial cells
    Chemical breakdown by lipase enzymes Mechanical breakdown by bile salts (emulsification) Lipids packaged into chylomicrons
    Chylomicrons enter the lacteals
    Chylomicrons enter the blood
A
  1. [a] Mechanical breakdown by bile salts (emulsification)
  2. [b] Chemical breakdown by lipase enzymes
  3. [c]
  4. [d]
  5. [e]
  6. [f]
11
Q

The 4th step regarding how fat from the food we eat reaches the bloodstream after:

  1. Mechanical breakdown by the oral cavity and stomach

CHOICES:
Absorption by intestinal epithelial cells
Chemical breakdown by lipase enzymes Mechanical breakdown by bile salts (emulsification) Lipids packaged into chylomicrons
Chylomicrons enter the lacteals
Chylomicrons enter the blood

A
  1. [a] Mechanical breakdown by bile salts (emulsification)
  2. [b] Chemical breakdown by lipase enzymes
  3. [c] Absorption by intestinal epithelial cells
  4. [d]
  5. [e]
  6. [f]
12
Q

The 5th step regarding how fat from the food we eat reaches the bloodstream after:

  1. Mechanical breakdown by the oral cavity and stomach
    CHOICES:
    Absorption by intestinal epithelial cells
    Chemical breakdown by lipase enzymes Mechanical breakdown by bile salts (emulsification) Lipids packaged into chylomicrons
    Chylomicrons enter the lacteals
    Chylomicrons enter the blood
A
  1. [a] Mechanical breakdown by bile salts (emulsification)
  2. [b] Chemical breakdown by lipase enzymes
  3. [c] Absorption by intestinal epithelial cells
  4. [d] Lipids packaged into chylomicrons
  5. [e]
  6. [f]
13
Q

The 6th step regarding how fat from the food we eat reaches the bloodstream after:

  1. Mechanical breakdown by the oral cavity and stomach
    CHOICES:
    Absorption by intestinal epithelial cells
    Chemical breakdown by lipase enzymes Mechanical breakdown by bile salts (emulsification) Lipids packaged into chylomicrons
    Chylomicrons enter the lacteals
    Chylomicrons enter the blood
A
  1. [a] Mechanical breakdown by bile salts (emulsification)
  2. [b] Chemical breakdown by lipase enzymes
  3. [c] Absorption by intestinal epithelial cells
  4. [d] Lipids packaged into chylomicrons
  5. [e] Chylomicrons enter the lacteals
  6. [f]
14
Q

The 7th step regarding how fat from the food we eat reaches the bloodstream after:

  1. Mechanical breakdown by the oral cavity and stomach
    CHOICES:
    Absorption by intestinal epithelial cells
    Chemical breakdown by lipase enzymes Mechanical breakdown by bile salts (emulsification) Lipids packaged into chylomicrons
    Chylomicrons enter the lacteals
    Chylomicrons enter the blood
A
  1. [a] Mechanical breakdown by bile salts (emulsification)
  2. [b] Chemical breakdown by lipase enzymes
  3. [c] Absorption by intestinal epithelial cells
  4. [d] Lipids packaged into chylomicrons
  5. [e] Chylomicrons enter the lacteals
  6. [f] Chylomicrons enter the blood
15
Q

Describe what happens during the emulsification of fat:

a correct answer should mention:
mechanical breakdown of lipids into smaller droplets
increased surface area aids in subsequent chemical digestion by pancreatic lipases

A

The emulsification of fat involves breaking down larger lipid macromolecules into smaller lipid droplets (with the help of bile in the human body). This allows for a uniform composition between the liquid and solid components; the lipid droplets are evenly distributed/suspended in the liquid rather than separation of the heavier lipids (sunk at bottom) and lighter liquids (floating at top).