Digestive

Question 1

Ingestion

Answer 1

Taking food into mouth

Question 2

Secretion

Answer 2

Release of water, acid, buffers, and enzymes into lumen of GI tract

Question 3

Motility

Answer 3

Churning and movement of food through GI tract

Question 4

Digestion

Answer 4

Mechanical and chemical breakdown of food

Question 5

Absorption

Answer 5

Passage of digested products from GI tract into blood and lymph

Question 6

Defecation

Answer 6

Elimination of feces from GI tract

Question 7

GI Tract

Answer 7

Tube open from mouth to anus for transit of food.

esophagus, stomach, small intestine, large intestine, and rectum

Question 8

Accessory Structures

Answer 8

Not part of GI tract, but contribute to food processing.

Accessory structures include the teeth, tongue, salivary glands, liver, gall bladder, and pancreas

Question 9

Bolus

Answer 9

Chewed food

Question 10

Chyme

Answer 10

Food in the stomach mixed with stomach acids

Question 11

Mouth

Answer 11

formed by cheeks, hard & soft palate, and tongue

Question 12

Tongue

Answer 12

Skeletal muscle, makes floor of oral cavity.

Upper and lateral surfaces have papillae- some tastebuds

Question 13

Pharynx

Answer 13

Skeletal muscle, moistens and warms air. Consists of nasopharynx, oropharynx, and laryngopharynx

Question 14

Esophagus

Answer 14

Collapsible, muscular tube. Connects Pharynx to stomach

Question 15

Stomach

Answer 15

Secrets gastrin into blood, secretes HCl (kills bacteria and denatures proteins, also secretes pepsin.

Question 16

Parietal Cell

Answer 16

Secrets HCl and intrinsic factor

Question 17

Chief Cell

Answer 17

Secretes pepsinogen and gastric lipase

Question 18

Teeth

Answer 18

Adapted for mechanical digestion.
Children=20 teeth named by Letter
Old Children-Adults=32 teeth named by number

Question 19

Salivary Glands

Answer 19

Parotid
Submandibular
Sublingual

Question 20

Pancreas

Answer 20

Produces enzymes that digest carbohydrates, proteins, fats, and nucleic acids AND sodium bicarbonate which buffers stomach acid

Question 21

Liver

Answer 21

makes bile, important in the emulsification of fats

Question 22

Gallbladder

Answer 22

stores bile until it is needed. Delivers bile via common bile duct

Question 23

Bilirubin

Answer 23

Catabolized old RBCs from Liver and Gallbladder

Question 24

Bile Salt Synthesis

Answer 24

Emulsification and absorption of lipids in liver and gallbladder

Question 25

Small Intestine

Answer 25

Majority of absorption and digestion. | Has circular folds to increase surface area

Question 26

Brush Border Enzymes

Answer 26

On surface of microvili, break down food products

Question 27

Salivary Amylase

Answer 27

Starch substrate. Makes di and trisaccharaides

Question 28

Lingual Lipase

Answer 28

Triglyceride substrates. Makes fatty acids and diglycerides

Question 29

Pepsin

Answer 29

Protease: Protein substrate. Makes Peptides

Question 30

Gastric Lipase

Answer 30

Trigylceride substrate. Makes fatty acids AND monoglycerides

Question 31

Trypsin

Answer 31

Protease: In pancreas- protein substrate. Makes peptides.

Question 32

Colon/Large Intestine

Answer 32

Haustral churning (sac churning) absorption of vitamins, ions, amino acids, and H2O

Question 33

Haustral Churning

Answer 33

Distension reaches a certain point and the walls of the haustra contract to squeeze contents onward

Question 34

External vs Internal Anal Sphinchter

Answer 34

External = voluntary

Question 35

Lumen

Answer 35

breaksdown undigested carbs, proteins, and amino acids to be expelled into stool

Question 36

Mucosa

Answer 36

Lubricates. Water absorption and solutes

Question 37

Bile

Answer 37

Helps in emulsification and absorption of lipids

Question 38

Mysentery

Answer 38

Tissues that attach to intestines. Helps with fat storage.