Digestion Quiz

Front 1

The digestive system consists of the _________ ________ and the _____ organs of digestion.

Back 1

alimentary canal, accessory

Front 2

the general functions of the digestive system

Back 2

1-mixing and propulsion of the contents of the alimentary canal

2-digestion and assimilation of gastrointestinal contents

Front 3

The motility of the alimentary canal is controlled from the esophagus to the anus by means of activity in the ____ ______.

Back 3

myenteric plexus

Front 4

nerve network between the layers of smooth muscle in the wall of the alimentary canal.

Back 4

myenteric plexus

Front 5

Myenteric activity is controlled by the :

Back 5

autonomic nervous system

Front 6

the principal propulsive movement of the alimentary canal; a wave of relaxation followed by a wave of contraction of the intrinsic musles

Back 6

peristalsis

Front 7

normal stimulus for peristalsis is :

Back 7

distension of the alimentary canal by its contents

Front 8

characteristic of small intestine; produced by the alternate contraction and relaxation of smooth muscle in several parts of the small intestine, which breaks up the intestinal contents and mixes them with digestive enzymes

Back 8

segmentation

Front 9

characteristic of large intestine; where the contents care compacted and water is absorbed

Back 9

haustration

Front 10

Periodic strong _____waves pass through the large intestine, moving waste material toward the rectum.

Back 10

mass peristalsis

Front 11

degradation of large ingested molecules of foodstuffs into smaller absorbable molecules by the action of enzymes

Back 11

digestion

Front 12

The absorption of nutrients from the alimentary canal occurs in the:

Back 12

stomach, small intestine, large intestine

Front 13

The stomach plays a minimal role in absorption of nutrients, but what is rapidly absorbed here?

Back 13

liquids

Front 14

Most of the absorption of digestive end products (amino acids, monosaccharides, fatty acids, and glycerol) occurs where?

Back 14

small intestine

Front 15

The mucosa of the small intestine presents a large surface area for :

Back 15

absorption

Front 16

The large intestine is primarily concerned with absorbing :

Back 16

remaining water and electrolytes

Front 17

The digestive end products of protein and carbohydrate catabolism are absorbed into the blood of the _____ ______, but those of lipid catabolism are absorbed into _____ ______ vessels (lacteals_ and transported to the systemic venous circulation.

Back 17

submucosal vasculature, intestinal lymphatic

Front 18

In humans, the digestion of fat by intestinal and pancreatic lipase is assisted by the emulsification action of _____ _____.

Back 18

bile salts

Front 19

______ is excreted by the liver into the duodenum via the biliary duct system.

Back 19

Bile

Front 20

attached to the biliary duct system, acts as a reservoir for bile until it is needed in the duodenum.

Back 20

gallbladder

Front 21

Do all animals have a gallbladder?

Back 21

no, some animals do not need one if their dietary intake of lipids is very low.

Front 22

The biliary duct system empties into the duodenum by way of the _____ _____ _____.

Back 22

common bile duct

Front 23

Joining the common bile duct immediately before it enters the duodenum is the :

Back 23

main pancreatic duct

Front 24

The ______ ________ secretes a number of digestive enzymes, as well as large quantities of sodium bicarbonate.

Back 24

exocrine pancreas

Front 25

non enzymatic secretion that serves to buffer hydrochloric acid from the stomach

Back 25

sodium bicarbonate secretion

Front 26

Before ingested foodstuffs can be absorbed by the gastrointestinal mucosa, they must first be :

Back 26

degraded into chemically less complex molecules

Front 27

Carbohydrates must be degraded into component ___________

Back 27

monosaccharides

Front 28

Proteins must be degraded into component ___________.

Back 28

amino acids

Front 29

Lipids must be degraded into component ___________ and _______________.

Back 29

glycerol and fatty acids

Front 30

process of breaking down complex carbohydrates, proteins, and lipids into smaller molecules is known as

Back 30

digestion

Front 31

Source; salivary glands, pancreas

optimum pH: 6.8-7.0

Activity: hydrolyzes starch and glycogen to maltose and glucose

Back 31

amylase

Front 32

Source; Gastric glands

Optimum pH: 1.5-2.5

Activity: Hydrolyzes proteins to proteoses, peptones, polypeptides

Back 32

Pepsin

Front 33

Source: pancreas

Optimum pH: 7.8

Activity: Hydrolyzes proteoses and peptones to polypeptides

Back 33

Trypsin

Front 34

Source: pancreas

Optimum pH: 7.8

Activity:Hydrolyzes polypeptides dipeptides

Back 34

Chymotrypsin

Front 35

Source:pancreas

Optimum pH:7.8-8.0

Activity:Hydrolyzes polypeptides and dipeptides to amino acids

Back 35

Peptidases

Front 36

Source: pancreas

Optimum pH:7.0-9.0

Activity:degrades lipids to glycerol and free fatty acids

Back 36

lipase

Front 37

Why does digestion occur?

Back 37

chemical activities of the enzymes secreted into the lumen of the alimentary canal.

Front 38

All _____ ______ function by chemically breaking the bonds that hold parts of complex molecules together.

Back 38

digestive enzymes

Front 39

major component parts of large carbohydrate molecules are simple, single sugars called

Back 39

monosaccharides

Front 40

three principle monosaccharides

Back 40

glucose, fructose, galactose

Front 41

Monosaccharides may be linked in pairs to form ____.

Back 41

disaccharides, double sugars

Front 42

glucose + glucose =

glucose +fructose=

glucose + galactose=

Back 42

maltose

sucrose, table sugar

lactose, milk sugar

Front 43

Monosaccharides and disaccharides may be linked in varying combinations to form larger and more complex ________ ______.

Back 43

carbohydrate polymers

Front 44

In the process of enzymatic digestion, complex carbohydrates must be reduced to component monosaccharides and disaccharides before _______ _______ can occur.

Back 44

mucosal absorption

Front 45

Proteins are very large, complex molecules consisting of chains of subunits known as ____________.

Back 45

L-amino acids

Front 46

There are _____ different types of amino acids. The structural and chemical properties of a protein are determined, in part, by the types of ______ _______ making up the protein and by the _________ of those ______ _______.

Back 46

20, amino acids, sequence, amino acids

Front 47

The component amino acids of a protein are joined together by a chemical bond known as a _____ ______.

Back 47

peptide bond

Front 48

two amino acids joined together form a

Back 48

dipeptide

Front 49

Several dipeptides joined together form a

Back 49

polypeptide , a small chain of amino acids

Front 50

intermediate-size chains of amino acids

Back 50

peptones

Front 51

large chains of amino acids

Back 51

proteoses

Front 52

In the processes of protein digestion, all proteins, large or small, must be broken down into their component ______ ______ before mucosal absorption can occur.

Back 52

amino acids

Front 53

_______ consist essentially of two basic kinds of building blocks: glycerol and fatty acids.

Back 53

Lipids

Front 54

the combination of one glycerol molecule and three fatty acids forms a neutral fat called a

Back 54

triglyceride

Front 55

Compound lipids, such as ________, _______, and ________, are formed from various combinations of neutral fat with other components.

Back 55

Phospholipid, glycolipid, and lipoprotein

Front 56

In the process of lipid digestion, fats must be broken down into component _______ and ______ ______ ______ before mucosal absorption occurs.

Back 56

Glycerol and free fatty acids.

Front 57

The rate of enzymatic digestion of ingested foodstuffs depends on the amount of ______ present in relation to the amount of _______, the temperature, and the activity of _____ ions in the medium in which the enzyme is acting.

Back 57

Enzyme, substrate, hydrogen

Front 58

The rate of enzymatic digestion of ingested foodstuffs depends on the amount of ______ present in relation to the amount of _______, the temperature, and the activity of _____ ions in the medium in which the enzyme is acting.

Back 58

Enzyme, substrate, hydrogen

Front 59

Material to be digested

Back 59

Substrate

Front 60

The rate of enzymatic digestion of ingested foodstuffs depends on the amount of ______ present in relation to the amount of _______, the temperature, and the activity of _____ ions in the medium in which the enzyme is acting.

Back 60

Enzyme, substrate, hydrogen

Front 61

Material to be digested

Back 61

Substrate

Front 62

Normally, digestion occurs within the lumen of the alimentary canal where the temperature is kept at a relatively constant _______.

Back 62

37 degrees C

Front 63

The rate of enzymatic digestion of ingested foodstuffs depends on the amount of ______ present in relation to the amount of _______, the temperature, and the activity of _____ ions in the medium in which the enzyme is acting.

Back 63

Enzyme, substrate, hydrogen

Front 64

Material to be digested

Back 64

Substrate

Front 65

Normally, digestion occurs within the lumen of the alimentary canal where the temperature is kept at a relatively constant _______.

Back 65

37 degrees C

Front 66

The concentration of hydrogen ions (pH), varies considerably from one part of the _____ _____ to another.

Back 66

Alimentary canal

Front 67

True or false?

All enzymes are affected by changes in pH, and each enzyme functions best within a certain range of pH values.

Back 67

True