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26 Cards in this Set

  • Front
  • Back
Mouth
chews and mixes food with saliva
Tongue
Allows you to move food around and facilitate chewing
Pharynx
passageway from mouth to esophagus, directs food from mouth to there
Epiglottis
cartilage in throat that protects airway during swallowing
Esophagus
FOod pipe: connects mouth to stomach
Lower esophageal sphincters
allows passage from esaphagus to stomach
Upper esophageal sphincter
allows passage from mouth to esophagus
stomach
contains both rings and long muscles, grinds and churns swallowed food, mixing it with acid and enzymes to form chyme. force chyme downwards, when it is liquefied, chyme leaves
pyloric sphincter
allows passage from stomach to small intestine as well as prevents backflow from small intestine
liver
creates bile salts to help digest fats
gallblader
stores bile until needed
bile duct
conducts bile from gallbladder to small intestine
appendix
stores lymph cells
small intestine
secretes enzymes that digest all energy-yielding nutrients to smaller nutrient particles. cells of wall absorb nutrients into blood and lymph. major site of digestion and absorbtion of nutrients
pancreas
gland that secretes digestive enzymes and juices into the duodenum.
hormones and blood to help maintain glucose homeostasis
duodenum
top portion of small intestine
jejunum
first two/fifths of small intestine beyond duodenum
ileum
last segment of small intestin
ileocecal valve (sphincter)
allows passage from small to large intestine. prevents backflow
pancreatic duct
conducts pancreatic juice from pancreas to small intestine
large intestine (colon)
reabsorbs water and minerals, passes waste along with water to the rectum
rectum
stores waste prior to elimination
bolus
mouthful of food swallowed
peristalsis
when rings relax and contract and long muscles do the opposite, forcing the tube to bulge and chyme to be forced along
bicarbonate/pancreatic juice
basic, contains pancreatic juices to neutralize acidic chyme. has enzymes that act on fats, proteins and carbs
emulsifier
substance with both water=soluble and fat-soluble portions that promote mixing of oils and fats in a watery solution