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134 Cards in this Set
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Alimentary canal |
Aka GI tract Continous coiled hollow muscular tube Open at both ends Digest food Absorbs thru lining |
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Alimentary canal organs |
Mouth Pharynx Esophsgus Stomach Small intestine Large intestime Anus |
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Acessory digestive organs |
Teeth Tongue Galbladder Salivary glands Liver Pancreas |
Produce saliva bile enzymes |
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Define digestion |
Food becomes less complex and nutrients become available to body |
Disassembly line |
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6 essential activities of digestion* |
*ingestion *propulsion *mechanical digestion *chemical digestion *absorption *defecation |
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Ingestion |
Taking food into digestive tract |
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Propulsion |
Swallowing/ peristalsis Moves food thru canal |
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Mechanical digestion |
Chewing good Mixing salvia with good Churning in stomach and segmentation |
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Chemical digestion |
Molecules are broken down to smalledt form for absorption |
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Absorption |
Transport of end products from gi tract to blood/lymph |
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Segmentation |
Mixes food with digestive juices &increases the rate of absorption by moving different parts of food madd over intestinal wall |
Repeatedly |
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What is the major site of absorption |
Small intestine |
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Mesentary |
Fused double layer of parietal peritoneum. Provides route for conducting vessels,lymphatics,nerves. Helps hold organs in place Stores fat Dorsal & attached to posterior abdominal wall |
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4 tunics of alimentary canal |
1. Mucosa 2. Submucosa 3. Muscularis externa 4. Serosa |
Walls of every alimentary canal organs are made up of these |
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Mucosa- |
-lines lumen from mouth to anus -secretes mucous,digestive enzymes,hormoned -absorption of end products -protection against infectious disease -protects other organs from being digested by enzymes -eases food passage along tract |
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Muscularis externa |
-segmentation & peristalsis -inner circular layer of smooth muscle -outer longitude layer is smooth muscle -will thicken to gorm sphincter that act as valves -sphincters prevent backflow -control food passage |
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Serosa |
Protective outermost layer |
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Bolus |
Compact mass of food |
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Chyme |
Chemical breakdown of food that turns it into a creamy paste |
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Submucosa |
Contains blood and lymphtic vessels, lymph nodes, nerve fibers, elastic fibers |
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Secretory glands of stomach |
1. Parietal cells 2. Cheif cells 3. Enteroendocrine cells |
3 types |
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Parietal cells |
Secretory gland in stomach -secretes HCL & intrinsic factor. -kills ingested bacteria -activates pepsinogen |
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What is the pH of HCL |
1.5--3.5 Makes stomach very acidic |
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Cheif cell |
-secretory gland in stomach -produces pepsinogen |
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Enteroendocrine cells |
In stomach Releases gadtrin Releases a variety of hormoned |
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Gastrin |
-Regulates stomach secretion and mobility. -Targets HCL producing parietal cells -Partially digested protiens and caffeine directly activate -inhibited when gastric contents become highly acidic |
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Intrinsic factor |
Required for absorption of B12 in s intestine |
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Pepsinogen |
Produced in stomach Main digestive enzyme to breakfown protiens Produced by cheif cells |
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Where does protien digestion occur. |
Protien digestion is the only type of enzyme digextion that occurs in STOMACH |
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Pepsin |
Most impotant protien digexting enzyyme produced by gastric mucosa |
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Stomach regions |
1.cardiac-surrounds cardiac orifice whete food enters stomach 2.fundus-dome shaped, under diaphragm 3.body- midportion 4. Pylorus-inferior terminus,continuous with duodenum |
4 of these |
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3 phases of gastric secretion |
1. Cephalic 2. Gastric 3. Intestinal A. Excitatory B. Inhibitory |
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Major divisions of small intestines |
1. Duodenum 2.jejunum 3.ileum |
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3 modifications of s intestine |
1. Plicae circulares, 2. Villi 3. Microvilli |
Job is to amplify absorption surface |
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Jejunum |
2.5cm long Extends from duodenum to ileum Middle of s intestine |
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Ileum |
3.6m long End of s intestine Joins large intestine at ileocecal valve |
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Duodenum |
Beginning of s intestine 25cm long Moves carbohydrates quickly Fats form oily layer and digest sliwly Bile duct joins close |
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Pilcae citculares |
Modification of s intestine Circular folds that force chyme to spiral thru lumen Allows time for full nutrient absorption Deep permanent circular folds that extend circumference of s intestine. |
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Villi |
Fingerlike projection of mucosa Holds lacteals Digested food goes thru epithelial cells into capillary blood and lacteal Large,leaf like in duodenum Gradually become narrow and shorter along length of s intestine |
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Microvilli |
Projections of plasma membrane of the mucosa Enhances absorption contains/bear brush border enzymes Plasma membranes bear intestinal digestive enzymes [brush border] Disaccharidases Peptidases |
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Brush border enzymes |
Mainly diasaccharidades and peptidases |
Carbs & protiens |
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Emulsification |
Breakdown of fat globules in duodenum into tiny droplets Assisted by bile salts. |
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Chylomicrons |
Lipid core surrounded by protiens to make water soluble Transported via lymph to thoracic duct |
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Lipids |
-digestion begins in s intestine Emulsion by bile salts Short fatry acids are absorbed by diffusion & move directly onto capillary Long fats enter via diffusion |
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Large intestine divisions |
Cecum Appendix Colon Rectum Anal canal |
5 |
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Cecum |
1st part of l intestine Sac like Below ileocecal valvverimiform appendix is attached |
Large intestine |
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Veriform appendix |
Contains masses of lymphoid tissue |
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Colon regions |
Ascending- up right side Transverse-across & left side Descending- enters pelvis, becomes sigmoid Sigmoid- joins rectum,3 rectal valves,seperates feces & flatus |
4 |
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Anal canal |
3 cm long Opens to exterior anus 2 sphincters open ans close anus |
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Gasric ulcers |
Erosions in stomach wall Most caused by helicobacter pylori infection |
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Diverticulitis |
Inflammation of diverticula |
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Diverticulosis |
Formation of diverticula from lack of bulk , narrowing of colon, increasing pressure on colon walls |
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Diverticula |
Small herniations/pouches along L intestine wall. |
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Diarrhea |
-warery stool -any condition that rushes food thru the intestine before water had been absorbed -may result in dehydration/electrolyte imbalance |
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Nutrient |
Substance in food used by the body to promote normal growth, maintenance, repair |
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Nutrient uses |
1. Build cell structures 2.replace worn out parts 3. Synthesize functional molecules 4. Provide energy by oxidation (transferred to make ATP) 5. Metabolism |
5 of these |
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Kilocalorie |
-the energy value of food - average person used 100 kcal/hr -1kcal is amount of heat energy needed to raise the temp of 1kg of H20 by 1°C |
Kcal |
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Major nutrients |
Carbohydrates Protiens Lipids Water Vitamins Minerals |
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5 food groups |
Grains Fruits/vegtsbles Meat Fish Milk |
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Essential nutrients |
Must be supplied by diet |
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Metabolism |
Chemical process that occur within a living organism to maintain life |
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What are metabolic processes |
Anabolic Catabolic |
2 types |
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Anabolism |
Larger molecules are built from smaller ones. Needs energy |
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Catabolism |
Break down complex structures to simple ones. Releases energy. |
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Carb intake |
45 -65 % of total intake with emphasis on complex carbs (whole gr as ins vegtables) |
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Polysaccharides |
Starch Glycogen Cellulose Soluble fiber |
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Cellulose |
Increases bulk of stool & facilitates defecation |
Insoluble fiber |
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What reduces cholesterol |
Soluble fiber |
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Starch |
Supplies glucose moleculed needed for energy |
From plants |
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Extra Glucose |
Stored in liver in polyglycogen |
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Glucose (define) |
-preferred body feul -broken down by Glycolysis Krebs cycle Electron transport chain Oxidative phosphorylation |
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Glycolysis |
*occurs in cytosol *10 steps *1glucose= 2 pyruvic molecules *Forms 2 ATP *2 ?molecules of reduced coenzymes |
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Mole |
Generates 262 kcal of energy stored in atp |
Kcal |
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Weight of mole |
Weighs 180 grams and contains 6.02 x10(23) molecules of glucose |
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Glycogenesis |
Process if storing excess glucose in glycogen. Especially in liver and skeletal muscle |
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Glycogenolysis |
Liberates individual glucose molecules from glycogen when blood glucose gets low |
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Gluconeogenesis |
Makes glucose from noncarbohydrate molecules (amino acids, glycerol) when blood glucose is low & glycogen stores are depleted |
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Protien |
*daily recommendation 0.8g/kg *Amino acids are used to make body proteins *Complete proteins provide all essential amino acids |
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Complete protiens |
*provide all essential amino acids not made by body |
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List complete protiens |
*eggs *Milk *Fish *Most meats |
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List incomplete protiens |
Legumes Nuts Cereals |
Low in one or more essential amino acids |
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Protien |
Amino acids use to make body proteins |
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Amino acid |
Used to make body proteins |
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Amino acid |
Provide structure of *tissues *Enzymes *transport proteins N. *Antibodies *Hormones |
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Amino acid |
Can be broken down for energy |
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Lipids |
Help the body absorb fat soluble vitamins |
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Triglycerides |
Major fuel for hepatocytes, skeletal muscle |
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Phospholipids |
Needed for cell membrane |
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Cholesterol |
Used to make bile salts and steroid hormones. Major component in cell membrane |
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Adipose tissue |
Provides cushioning and insulation |
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Coenzyme |
Acts with enzyme to accomplish a specific chemical role |
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Required minerals |
Calcium Phosphorus Potassium Sulfur Sodium Chlorine Magnesium |
7 of these |
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Minerals |
Work to ensure smooth functioning of the body |
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Minerals |
Give added strength to tissues (calcium, Phosphorus, magnesium) |
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Minerals |
Most oxidized in body fluids or organic compounds |
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What MUST the brain have a constant supply of? |
Glucose |
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Metabolic rate |
Body's rate of energy output *The total heat production of all chemical reactions and mechanical body work |
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BMR |
Basal metabolic rate |
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BMR |
Measured in post absorptive state when body is relaxed. Reflects the energy needed to perform essential activities |
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Thyroxine |
Hormone that determines BMR Increases oxygen consumption and heat production |
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Hepatic portal circulation |
Collects knitting rich venous blood from digestive tract and delivers to liver |
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Tongue |
Contains taste buds, mucosa, serous glands Grips food Constantly repositions food between teeth Mixes food with salvia and forms it into bolus Initiated swallowing |
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Saliva |
Breaks down sugar Cleans mouth Dissolves food chemicals to be tasted Moistens food Aids in forming bolus Contains enzymes Mostly water |
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Components of saliva |
Electrolyte Salivary amylase Mucin Lysozyme IgA Metabolic wastes |
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Pharynx and esophagus |
Conduits for food to pass to stomach Function is propulsion |
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Stomach |
Responsible for proton digestion Empties 4 hours after meal |
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Pepsin |
Enzyme that digests protein Produced by gastric mucosa |
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Gastrin |
Hormonal controller of stomach |
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3 phases of gastric secretion |
1. Cephalic 2. Gastric 3. intestinal |
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Define cephalic secretion |
Occurs before food enters stomach Triggered by site, aroma, taste, thought Brain readies stomach for food processing |
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Define gastric secretion |
Food reaches stomach Neural and hormonal mechanisms start 2/3 of gastric juices released Gastrin cells are released |
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Define intestinal secretion |
1. Excitatory--partially digested food begins to fill part of s. intestine 2. Inhibitory--enterogastric reflex causes pyloric sphincter to tighten and prevent food entry into s. intestine. Gastric secretion declines. |
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Disaccharide |
Broken down to monosaccharide Sucrose Maltose Lactose |
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Non glucose monosaccharide |
Converted to glucose |
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Deanimation |
Removes nitrogen from amino acids so that the amino acids can be broken down for energy Resulting molecule is converted to pyruvic acid or Krebs cycle intermediate |
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Lipids |
*3% or less of total daily intake *saturated fats 10% of total daily intake *help the body absorb fat soluble vitamins *triglycerudes are major feul for hepatocyted & skeletal muscle |
Bodys most concentrated energy |
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Lipids |
Phospholipids Cholesterol Adipose tissue |
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Triglycerides |
Formed of glycerol & 3 fatty acids Saturated (single bonds) Unsaturated (double bonds) Fatty acids can be produced by conversions in liver Can be used to make phospholipids |
Major linoleic acid |
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Lipid metabolism |
Involves glycerol & fatty acids Glycerol can be converted into a Glycolysis intermediate Fatty acid chains are broken down in mitochondria & are metabolized via aerobic pathway |
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How much Energy does fat produce |
9 kcal/gm |
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Vitamins |
Organic compounds needed in minute amounts for growth and health Most function as coenzyme |
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Vitamin D |
Made in body by skin |
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Vitamin K & B |
Made in large intestine |
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Vitamin B12 |
Needs intrinsic factor to work |
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B &C complex |
Water soluble Used immediately or excreted in urine |
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Vitamins A D E K |
Stored in liver except K Can build toxic levels |
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Coenzyme |
Acts with enzyme to accomplish a specific chemical role. |
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What helps the body absorb fat soluble vitamins |
Lipids |
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What is the majir feul for hepatocytes & skeletal muscle |
Triglycerides |
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What is needed for cell membranes |
Phospholipids |
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What is cholesterol used for |
To make bile salts Steroid hormones Major in cell membranes |
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Adipose tissue |
Provides cushioning and insulation |
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What minerals are required |
Calcium Phosphorus Potassium Sulfur Sodium Chlorine Magnesium |
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The must MUST have a constant supply of |
glucose |
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