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