Download Digestive System and Metabolism Review Question

Digestive System and Metabolism Review Question
Part A: Functional Anatomy of the Digestive System
Using the key letters, match the items in column B with the descriptive statements in column A.
Column A
1. Structure that suspends the small intestine from the posterior
body wall.
2. Three modifications of the small intestine that increase the
surface area for absorption
3. Large collections of lymphoid tissue found in the submucosa of
the small intestine
4. Deep folds of the mucosa and submucosa that extend
completely or partially around the circumference of the small
intestine
5. Regions that break down foodstuffs mechanically
6. Mobile organ that initiates swallowing
7. Conduit that serves the respiratory and digestive systems
8. The “gullet”; lies posterior to the trachea
9. Surface projections of a mucosal epithelial cell
10. Valve at the junction of the small and large intestines
11. Primary regions of enzymatic digestion
12. Membrane securing the tongue to the floor of the mouth
13. Area between the teeth and lips/cheecks
14. Wormlike sac that outpockets from the cecum
15. Carbohydrate (starch) digestion begins here
16. Two-layered serous membrane attached to the greater curvature
of the stomach
17. Organ distal to the small intestine
18. Valve preventing movement of chime from the duodenum into
the stomach
19. Postsuperior boundary of the oral cavity
20. Location of the hepatopancreatic sphincter through which
pancreatic secretions and bile pass
21. Outermost layer of a digestive organ in the abdominal cavity
22. Principal site for the synthesis of vitamins (B,K) by bacteria
23. Distal end of the alimentary canal
24. Bone-supported part of roof
Column B
Anus
Appendix
Esophagus
Frenulum
Greater omentum
Hard palate
Haustra
Ileocecal valve
Large intestine
Lesser omentum
Mesentery
Microvilli
Oral cavity
Parietal peritoneum
Peyer’s patches
Pharynx
Plicae circulars
Pyloric valve
Rugae
Small intestine
Soft palate
Stomach
Tongue
Vestibule
Villi
Visceral peritoneum
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Part B: Accessory Digestive Organs
Use the key terms to identify each tooth area described below.
1.
2.
3.
4.
5.
6.
7.
8.
9.
Visible portion of the tooth
Material covering the tooth root
Hardest substance in the body
Attaches the tooth to bone and surrounding alveolar structures
Portion of the tooth embedded in bone
Forms the major portion of tooth structure; similar to bone
Produces the dentin
Site of blood vessels, nerves, and lymphatics
Portion of the tooth covered with enamel
Cementum
Crown
Dentin
Enamel
Gingiva
Periodental Ligament
Pulp
Root
10.
In humans, the number of deciduous teeth is ____; the number of permanent teeth is ___.
11.
12.
13.
14.
The dental formula for permanent teeth 2,1,2,3
is
. Explain what this means:
What teeth are the “wisdom teeth”?
What role is the gallbladder?
Various types of glands form a part of the alimentary tube wall or release their secretion into
it by means of ducts. Match the glands listed in column B with the function/locations
described in column A.
2,1,2,3
Column A
Duodenal Glands
a. Produce(s) mucus; found in the submucosa of the small intestine
b. Produce(s) a product containing amylase that begins starch breakdown
In the mouth
c. Produce(s) a whole spectrum of enzymes and an alkaline fluid that is secreted
Into the duodenum
d. Produce(s) bile that it secretes into the duodenum via the bile duct
e. Produces(s) HCL and pepsinogen
Gastric Glands
Liver
Pancreas
Salivary Glands
Part C: Chemical Digestion of Foodstuffs: Enzymatic Action
1. The enzymes of the digestive system are classified as hydrolases. What does this mean?
2. Fill in the following chart about the various digestive system enzymes described below:
Enzyme
Salivary
Amylase
Trypsin
Lipase
(pancreatic)
Organ producing it
Site of Action
Substrate(s)
Optimal pH
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3.
Name the end products of digestion for the following types of foods:
a. Proteins
b. Carbohydrates
c. Fats
4. Pancreatic and intestinal enzymes operate optimally at a pH that is slightly alkaline, yet the chime
entering the duodenum from the stomach is very acid. How is the proper pH for the functioning of
the pancreatic-intestinal enzymes ensured?
5. Assume you have been chewing a piece of bread for 5 or 6 minutes. How would you expect its
taste to change during this interval? Why?
6. Draw a pathway of a ham sandwich (ham=protein and fat; bread=starch) from the mouth to the
site of absorption of its breakdown products, noting where digestion occurs and what specific
enzymes are involved.
Part D: Physical Processes: Mechanisms of Food Propulsion and Mixing
Match the items in the key to the descriptive statements that follow.
1.
2.
3.
4.
5.
6.
7.
Blocks off nasal passages during swallowing
Voluntary phase of swallowing
Propulsive waves of smooth muscle contraction
Sphincter that opens when food or fluids exert pressure on it
Movement that mainly serves to mix foodstuffs
Forces food into the pharynx
Involuntary phase of swallowing
Buccal
Cardioesophageal
Peristalsis
Pharyngeal-esophageal
Segmental
Tongue
Uvula
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