Lecture 1: Intro and Overview (Freeman) Flashcards Preview

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Flashcards in Lecture 1: Intro and Overview (Freeman) Deck (25)
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0
Q

Why does the food chain have a pyramid shape?

A

At each section on the way up, there is an energy loss and by the time you get to the top, there is so much energy lost that only a few individuals can be supported
-only about 10% of the energy is transferred up at each lvl

1
Q

Compare the basic anatomy of ruminant vs. camelid vs. equine vs. carnivore vs. omnivore GI tract

A
  • Ruminants have well developed forestomachs and hindgut
  • Camelids have a 3 compartment stomach, similar to ruminants
  • Equines are similar to monogastric pattern, except they also have well developed hind guts
  • Carnivores and omnivores have simple monogastric pattern
2
Q

Why is prey selection important?

A

predators pick the prey based on “most bang for their buck”
i.e. - lions would have to expend a lot of energy to kill one mouse, and to kill enough mice to make up for the energy needed to kill one zebra

3
Q

autotrophs vs. heterotrophs

A

autotrophs produce their own food, while heterotrophs consume their food from a preferred source

4
Q

Where in GI tract are soluble and insoluble nutrients digested in the horse?

A

soluble nutrients are digested in stomach, small intestine; insoluble nutrients are digested in hindgut (colon, cecum) via symbiotic bacteria

5
Q

main contribution of cheek teeth to digestion

A

mastication

6
Q

main contribution of pharynx and esophagus to digestion

A

degluttination

7
Q

main contribution of parotid gland to digestion

A

lubrication

8
Q

main contribution of pancreas to digestion

A

secretion of digestive enzymes

9
Q

main contributions of liver to digestion

A

digestion of fat via secretion of bile salts and bicarbonate

10
Q

main contributions of stomach to digestion

A

Acid and peptic digestion of protein, secretion of regulatory peptides
where food is broken down into smaller particles that can be digested

11
Q

main contributions of small intestine to digestion

A
  • digestion of fats sugars, proteins
  • absorption of fats, sugars, peptides, amino acids, bile salts, vitamins, minerals
  • regulatory peptides
  • secretion
  • most important site for absorption*
12
Q

main contributions of large intestine to digestion

A
  • microbial fermentation
  • absorption of salt, water, volatile fatty acids
  • secretion
  • where bacteria primarily contribute to digestive process*
13
Q

What is “prehension”?

A

the process of taking up food and breaking it down (involves lips as well as teeth)

14
Q

describe equine mastication

A

grind food material from side to side to break down into smaller swallowable parts
-can create sharp edges which need to be filed down

15
Q

what is considered the “true stomach” in cattle?

A

abomasum

16
Q

Why are horses most prone to gastric ulcers?

A

they have a large nonglandular area in their stomach that is not protected from acid secretions

17
Q

T or F: cardiac, fundic, and pyloric parts of the stomach are all glandular

A

T

18
Q

T or F: horses don’t have gall bladders. Why?

A

T. They have continuous secretion of bile due to their constant grazing habits

19
Q

which animals have a gall bladder but have almost continuous secretion of bile?

A

ruminants and pigs

20
Q

which animals have a gall bladder and don’t have continuous secretion of bile?

A

dogs and cats

21
Q

what relaxes the gall bladder sphincter of Oddi to allow secretion of bile after a meal?

A

CCK

22
Q

Kleiber’s law

A

larger animals need to eat less food per unit of body weight than smaller animals

23
Q

cecotrophy

A

digestive strategy used by rabbits. Two types of feces are produced; one type is high in protein synthesized by cecal microbes. The rabbit consumes this feces to reabsorb protein

24
Q

T of F: the large intestine has no villi

A

T. No surface digestion or absorption of fats, sugars, and protein products occurs in the large intestine

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