Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FBS DIGESTIVE INTENSIVE > FBS DI Important Terms > Flashcards

FBS DI Important Terms Flashcards

1
Q

ABSORPTION

A

ABSORPTION: the functional phase where digested molecules, electrolytes, vitamins and water cross into the intersistial fluid of the digestive tract

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

ACETYLCHOLINE

A

ACETYLCHOLINE: the primary neurotransmitter involved with thought, learning, and memory

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

ACHLORHYDRIA

A

ACHLORHYDRIA: state in which the stomach is producing NO acid secretion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

AMINO ACID

A

AMINO ACID: the building block of proteins linked together through peptide bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

AMYLASE

A

AMYLASE: an enzyme that helps digest carbohydrates; it’s produced in the pancreas and the glands that make saliva

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

ANHYDRASE

A

ANHYDRASE: an enzyme that catalyzes the removal of water from a compound while maintaining the proper pH of the bolus to optimize digestion; protects taste buds from premature apoptosis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

APOPTOSIS

A

APOPTOSIS: spontaneous death of cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

BOLUS

A

BOLUS: the result of mechanically (chewed) and partially chemically digested food, mixed with saliva and enzymes, that leaves the oral cavity to enter the esophagus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

CEPHALIC PHASE

A

CEPHALIC PHASE: the sight, sound, smell and thought of food that triggers the brain to transmit signals down your central nervous system

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

CHYME

A

CHYME: food substances that exit the stomach, which are now broken down into smaller chemical constituents by enzymes, in conjunction with the gastric secretions produced by the stomach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

COLON

A

COLON: also called the large intestine; the ileum (last part of the small intestine), connects to the cecum (first part of the colon) in the lower right abdomen; the colon removes water, salt, and some nutrients while forming stool

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

DIGESTION

A

DIGESTION: refers to the chemical, as opposed to the mechanical breakdown of food; remember we have both the chemical and the mechanical happening at once in the digestive process

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

DUODENUM

A

DUODENUM: upper part of the small intestine, connected to the stomach; shaped like a “C”; introduces pancreatic enzymes to the chyme and bile from the gallbladder

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

ELECTROLYTES

A

ELECTROLYTES: ions that have the ability to conduct electricity; they’re always present in the human body and their balance is essential for normal function of our cells and organs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

EPIGLOTIS

A

EPIGLOTIS: protects food from getting into the trachea, which is the pipe for breathing; the epiglotis diverts the food from the respiratory path so that it can travel on into the esophagus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

ESOPHAGUS

A

ESOPHAGUS: the muscular tube through which food passes from the pharynx (throat region) to the stomach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

EXCRETION

A

EXCRETION: the removal of waste products — the stuff we don’t need; happens through defecation in the form of feces or poop

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

FATTY ACIDS

A

FATTY ACIDS: the building blocks of fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

FERRITIN IRON

A

FERRITIN IRON: intracellular protein that stores iron and releases it in a controlled fashion

20
Q

FIBER

A

FIBER: what remains from our plant foods after the food has moved through the small intestine

21
Q

HEMOGLOBIN

A

HEMOGLOBIN: the oxygen-carrying component of the red blood cells

22
Q

HYPOCHLORHYDRIA

A

HYPOCHLORHYDRIA: when the stomach is unable to produce hydrochloric acid or is producing insufficient stomach acid

23
Q

ILEUM

A

ILEUM: the third portion of the small intestine

24
Q

INGESTION

A

INGESTION: the stage of functional digestion that gets a lot of attention; we bring the food being consumed and the practice of consuming food to personal and global consciousness

25
Q

INTRINSIC FACTOR

A

INTRINSIC FACTOR: a protein secreted in the cells of the stomach lining; it attaches itself to the vitamin and facilitates that absorption through the intestines

26
Q

JEJUNUM

A

JEJUNUM: the part of the small intestine between the duodenum and ileum, which has a lining that is specialized in the absorption of monosaccharides (fully digested carbohydrates) and amino acids (fully digested proteins)

27
Q

LIPASE

A

LIPASE: an enzyme that the body uses to break down fats in food so they can be absorbed in the intestines

28
Q

LOWER ESOPHAGEAL SPHINCTER (LES)

A

LOWER ESOPHAGEAL SPHINCTER (LES): the passageway where the esophagus joins to the stomach

29
Q

LYMPH

A

LYMPH: network within the body that informs your immune function; it’s a clear liquid that circulates between the tissues and the organs

30
Q

MACRONUTRIENTS

A

MACRONUTRIENTS: fat, carbohydrates, and proteins

31
Q

MECHANICAL PROCESSING

A

MECHANICAL PROCESSING: the crushing and tearing of food that makes it easier to mobilize the food through and along the digestive tract; requires the use of muscles

32
Q

MITOCHONDRIA

A

MITOCHONDRIA: the portion of every cell that transforms energy; the role of the mitochondria within each cell is to convert the chemical energy or fuel from that microscopic nutrition from the food we eat into a form that the cell can actually use to grow, reproduce, repair and respond

33
Q

MONOSACCHARIDES

A

MONOSACCHARIDES: the building blocks of carbohydrates; namely glucose, fructose and galactose

34
Q

ORAL CAVITY

A

ORAL CAVITY: mouth

35
Q

PARASYMPATHETIC NERVOUS SYSTEM

A

PARASYMPATHETIC NERVOUS SYSTEM: the rest and digest portion of the nervous system

36
Q

PEPTIDES

A

PEPTIDES: they form the constituent parts of proteins

37
Q

PERISTALSIS

A

PERISTALSIS: rhythmic waves of smooth muscle contractions throughout much of the digestive system

38
Q

PEYER’S PATCHES

A

PEYER’S PATCHES: lymphoid tissue embedded in the intestinal lining also known as GALT (gut associated lymphoid tissue)

39
Q

PROTEASE

A

PROTEASE: an enzyme that breaks down the peptide bonds in the protein foods to liberate the amino acids needed by the body

40
Q

SALIVARY GLANDS

A

SALIVARY GLANDS: glands with ducts that produce saliva; secrete amylase (the enzyme that begins to break down carbohydrates); there are three types of salivary glands in the oral cavity: parotid, submandibular, sublingual

41
Q

SECRETION

A

SECRETION: the release of several substances from the digestive tract and glandular organs

42
Q

SMALL INTESTINE

A

SMALL INTESTINE: tube that consists of three distinct parts (duodenum, jejunum, illeum) where food should go through it’s final breakdown (digestion) and absorption into the bloodstream before passing into the large intestines or colon

43
Q

VAGUS NERVE

A

VAGUS NERVE: it’s the biggest nerve in your body; has many branches running from the brain stem and connects the gut-brain to the central brain

44
Q

VILLI

A

VILLI: finger-like projections that enable the small intestine to absorb nutrients from food; flattened villi disrupt proper nutrient assimilation

45
Q

ZONULIN

A

ZONULIN: protein that actually regulates the permeability of the intestines

FBS DIGESTIVE INTENSIVE (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions