Download test ch 13 respiratory system

REVIEW RESPIRATORY SYSTEM and DIGESTIVE SYSTEM
1. The C –shaped rings of cartilage of the trachea not only prevent the trachea from
collapsing but also aid in the process of ______________.
2. The normal pH of the ___________ is about 7.4
3.
Labored breathing is termed ______________.
4. Carbon monoxide poisoning is lethal because carbon monoxide competes
with_____________ for binding sites
5. Cutting the _____________ nerves will result in paralysis of the diaphragm.
6. Entrapping small particles, moistening and warming air are function of the mucuscovered _______ passages.
7. The _____________ prevents aspiration of the food into the lower respiratory
passages
8. Following the removal of his __________, an individual would be unable to speak.
9. The detergentlike molecule that keeps the alveoli from collapsing between breaths
because it reduces the surface tension of the water film in the alveoli is called
_____________.
10. 4800 ml would be considered a good ______________.
11. Oxygen and carbon dioxide are exchanged in the lungs and through all cell
membranes by ________________.
12. _______________ poisoning would normally be treated by 100% oxygen therapy.
13. _____________ has the greatest stimulating effect on the respiratory centers of the
brain.
14. Damage to the ___________would result in cessation of breathing.
15. Respiratory volume inhaled or exhaled during normal breathing is the:____________
volume.
16. The amount of air that leaves the lungs forcibly after a normal respiratory cycle is
the___________________ volume
A:\TEST CH 13 respiratory SYSTEM.doc
17. _______________ is the gas volume that allows gas exchange to go on continuously.
18. ___________ prevents most inhaled dust particles from reaching the lungs.
19. _________ is normal breathing.
20. The vitamin associated with eye sight is _____.
21. The products of alcohol digestion enter the bloodstream largely through cells lining
__________.
22. You have eaten a high complex carbohydrate meal. What enzyme will help you
digest the meal?
23. As the food in the stomach is repeatedly squeezed and mixed with gastric juice, it is
converted into semifluid consistency called:
24. _________________ causes severe epigastric pain; associated with prolonged storage
of bile in the gallbladder.
25. Of the simple sugars ___________ is most important because it is the sugar referred
to as blood sugar.
26. The main chemical activity of the mouth is to start digestion of ___________.
27. The RDA for ____________ is 0.8g/ kg body weight.
28. Most examples of these nutrients which are found largely in vegetables and fruits and
used as coenzymes, these nutrients are ___________.
29. Those structures in the small intestine that increase its surface area and thus aid in the
absorption of food are called ____________.
30. The ________________ stores and concentrates bile.
31. The sphincter between the esophagus and the stomach is the _________ sphincter
32. Chemical digestion of protein is initiated in the ______________.
33. The main chemical activity of the mouth is to begin the digestion of ________.
34. The site production of gastrin is ______________.
A:\TEST CH 13 respiratory SYSTEM.doc
35. ________________ is the structure that suspends the small intestine from the
posterior body wall.
36. _________ is the class of food significantly delays stomach emptying.
37. ______________ are the folds in the stomach mucosa
38. _________________ usually indicates liver problems or blockage of the biliary ducts
39. ___________ waves are waves of muscular contractions that propel contents from
one point to another.
A:\TEST CH 13 respiratory SYSTEM.doc
Answers to review respiratory digestive system
1.Swallowing
2.Blood
3.Dyspnea
4.oxygen
5.Phrenic
6.Nasal
7.Epiglottis
8.Larynx
9.Surfactant
10. Vital capacity
11. Diffusion
12. Carbon monoxide
13. Carbon dioxide
14. Medulla
15. Tidal
16. Expiratory reserve
17. Residual
18. Cilia
19. Eupnea
20. A
21. STOMACH
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22. AMALAYSE
23. CHYME
24. GALL STONES
25. GLUCOSE
26. Carbohydrate
27. PROTEIN
28. VITAMINS
29. vili
30. GALL BLADDER
31. cardioespohageal
32. STOMACH
33. STARCH/ CHO
34. STOMACH
35. MESENTERY
36. FATS
37. RUGAE
38. JAUNDICE
39. PERISTALISIS
A:\TEST CH 13 respiratory SYSTEM.doc