exam 4

Question 1

what is the function and location of salivary amylase

Answer 1

breaks down starch into maltose; mouth

Question 2

what is the function and location of gastric glands

Answer 2

secretes gastric juices; stomach

Question 3

what is the function and location of pepsin

Answer 3

breakdown proteins into polypeptides; stomach

Question 4

what is the function and location of pepsinogen

Answer 4

inactive form of pepsin converted to pepsin by HCl; stomach

Question 5

what is the function and location of mucosal glands

Answer 5

secretes mucous; intestine lining

Question 6

what is the function and location of the brush border enzymes

Answer 6

breakdown of peptides and disaccharides into monomers; small intestine

Question 7

what is the function and location of duodenal glands

Answer 7

secretes mucous neutralizes gastric acid in chyme; small intestine

Question 8

what is the function and location of pancreatic amylase

Answer 8

breaks down starch into maltose; small intestine

Question 9

what is the function and location of pancreatic lipase

Answer 9

breaks down triglycerides into monoglycerides; small intestine

Question 10

what is the function and location of enterokinase

Answer 10

converts trypsinogen to trypsin; small intestine

Question 11

what is the function and location of trypsin

Answer 11

breaks down large polypeptides to small polypeptides and peptides; small intestine

Question 12

what is the function and location of chymotrypsin

Answer 12

breakdown of large polypeptides into small polypeptides and peptides; small intestine

Question 13

what is the function and location of carboxypeptidase

Answer 13

breakdown of large polypeptides into small polypeptides and peptides; small intestine

Question 14

what is the function and location of nuclease

Answer 14

breakdown nucleic acid into nucleotides; small intestine

Question 15

Tidal volume

Answer 15

TD; air amount inhaled and exhaled under normal resting conditions (normal breathing)

Question 16

Inspiratory Reserve volume

Answer 16

IRV; amount of air forcefully inhaled after normal (TV) inspiration

Question 17

expiratory reserve volume

Answer 17

ERV; amount of air forcefully exhaled after normal (TV) expiration

Question 18

Vital Capacity

Answer 18

VC; maximum inspiration followed by maximum expiration

Question 19

How do you measure each volume?

Answer 19

Spirometer

Question 20

spirometer

Answer 20

only allows us to measure air exhaled

Question 21

phrenic nerve

Answer 21

sends info to diaphragm (contract/relax)

Question 22

what happens during inspiration

Answer 22

diaphragm contracts/lowered; volume increases and pressure decreases

Question 23

what happens during expiration

Answer 23

diaphragm relaxes/elevated; volume decreases and pressure increases

Question 24

experiment on color change/ time change before exercise and after exercise

Answer 24

the rate of CO2 production increases; or rate of color change increases

Question 25

what are some obstructed diseases; factors that affect respiratory volume

Answer 25

COPD, asthma, and emphysema

Question 26

when they blew into the pH indicator it did what

Answer 26

it turned from pink to clear; the pH dropped

Question 27

respiratory volume:

Answer 27

decreases with age and increases with height

Question 28

to find total lung capacity(TLC)

Answer 28

TLC= TV+IRV+ERV+RV

Question 29

to find vital capacity(VC)

Answer 29

VC= TV+IRV+ERV

Question 30

to find IRV

Answer 30

IRV= VC-(TV+ERV)

Question 31

what kind of epithelium does respiratory membrane/alveoli have

Answer 31

simple squamous epithelium, so CO2 and O2 can diffuse by simple diffusion

Question 32

what is the pH indicator called?

Answer 32

phenolphthalein

Question 33

What does changing the radius of the airway do to the FEV1, and VC and why

Answer 33

it is obstructive which messes with airway and reduces respiratory volume; it decreases FEV1 and decreases vital capacity

Question 34

what does surfactants do and what effect does that have on breathing? When is lack of a surfactant a problem?

Answer 34

they have to be present in the lungs and they allow for smooth gaseous exchange and reduces friction; without that the tissue surrounding the air sacks ( the alveoli) in the lung stick together

Question 35

what happens when there is a tare in the pleural cavity? Why? how can it be corrected?

Answer 35

deflation of lungs and they will collapse; have to reinflate the lungs

Question 36

what does hyperventilation and rebreathing do to blood pH and why?

Answer 36

produce too much CO2, and you take in more O2 to balance it out; it helps to stabilize blood pH and make it higher

Question 37

how does emphysema, asthma and exercise affect respiratory volumes?

Answer 37

decreases respiratory volumes

Question 38

what do inhalers do to help asthma sufferers?

Answer 38

helps to deliver medication to clear airway to allow for easy gas exchange

Question 39

what prevents food from entering the larynx?

Answer 39

epiglottis

Question 40

this organ secretes many enzymes into the duodenum to assist in digestion

Answer 40

pancreas

Question 41

when pressure is high and volume is low in thoracic cavity

Answer 41

expiration

Question 42

muscle that separates the thoracic and abdominal cavities

Answer 42

diaphragm

Question 43

where oral and nasal cavities meet

Answer 43

laryngopharynx

Question 44

Larynx

Answer 44

control voice

Question 45

residual volume

Answer 45

amount of air remaining in the lungs after a forced expiration

Question 46

total lung capacity

Answer 46

maximum amount of air contained in lungs after a maximum inspiratory effort

Question 47

amylase and water at 37 degrees celsius- what was the K/iodine color and was it positive or negative

Answer 47

yellow and negative because starch was not present

Question 48

amylase and water at 37 degrees celsius- what was the benedict's solution color and was it positive or negative

Answer 48

it was blue and negative because there was no reducing sugar/ maltose present

Question 49

starch and water at 37 degrees celsius- what was the K/iodine color and was it positive or negative starch test?

Answer 49

blue/black and positive because there was starch present because water cannot break it down

Question 50

starch and water at 37 degrees celsius- what was the benedict's solution color and was it positive or negative for reducing sugar/ maltose?

Answer 50

it was blue and negative for reducing sugars/maltose because starch was not broken down so reducing sugar was not present.

Question 51

maltose and water at 37 degrees celsius- what was the K/iodine test color and was it positive or negative for starch

Answer 51

it was yellow and negative because starch was not present, maltose was

Question 52

maltose and water at 37 degrees celsius- what was the benedict's solution color and was it positive or negative

Answer 52

it was orange and positive which means that maltose/reducing sugars is present

Question 53

amylase that was boiled and starch at 37 degrees celsius- what was the K/iodine color and was it a positive or negative test?

Answer 53

it was blue/black and positive because starch was present and amylase was denatured and not able to break down starch into maltose.

Question 54

amylase that was boiled for 10 min and starch at 37 degrees celsius - what was the benedict's solution and was it positive or negative

Answer 54

it was blue and negative because maltose/ reducing sugars was not present because amylase was denatured and not able to break down the starch into maltose

Question 55

amylase and starch at 37 degrees- what was the K/iodine test color and was it positive or negative

Answer 55

it was yellow and negative because amylase broke down starch into maltose and starch was not present

Question 56

amylase and starch at 37 degrees- what was the benedict's solution color and was it positive or negative

Answer 56

it was orange and positive because maltose was present and amylase broke down starch into maltose/reducing sugar

Question 57

amylase and starch at 0 degrees celsius- what was the K/iodine color and was it positive or negative

Answer 57

the color was yellow and negative because starch was not present amylase broke it down and was not affected by the lower temperature

Question 58

amylase and starch at 0 degrees celsius- what was the benedicts color and was it positive or negative?

Answer 58

the color was orange and positive for reducing sugar/maltose because amylase broke down starch into maltose/reducing sugar