BIO 242 Study Guide - Final Guide: Pancreatic Juice, Bile Acid, Salivary Gland

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BIO 242 Final Exam Review

DIGESTIVE SYSTEM: CHAPTER 16

Digestion-Complex process of turning the food you eat into nutrients which the body uses for

energy, growth and cell repair needed to survive

-Smell of food trigger salivary glands in your mouth to secrete saliva, causing your mouth to

water—when you actually taste the food, saliva increases

Pharynx receives food from your mouth

Food is pushed through the esophagus and stomach by series of contractions called peristalsis

(involuntary)

Small intestine breaks down food using enzymes released by the pancreas and bile from the

liver--It is where the most nutrients are absorbed

Appendix is attached to ascending colon

Ultimate goal-To increase surface area of that bite of food

Describe the organs that makeup the digestive tract

Mouth, pharynx, esophagus, stomach, small intestine, large intestine, anus

Stomach-Stretchiest part of the digestive tract, has extra layer of smooth muscle

Describe the Accessory Organs

-Supply secretions contributing to the breakdown of food

(Not part of the tract) -Salivary glands, liver, gallbladder, pancreas, teeth&tongue

Layers of GI tract

Mucosa Layer-Innermost layer, consists of mucus membrane

Submucosa Layer-Able to stretch and bend/elastin

Submucosal plexus- Part of Enteric Nervous System, sense environment within lumen,

regulates GI blood flow, controls epithelial cell function/secretions

Muscularis Externa Layer-Third innermost layer, responsible for segmental contraction and

peristaltic movement of GI tract

Serosa-Tissue of serous membrane

Inner Layer-Connective tissue, coated in mucus to prevent any friction damage from

intestine rubbing against other tissue

Outer Layer- Epithelial tissue (mesothelium) Mesothelium is continuous with

mesenteries, which are continuous with peritoneum

Folds in intestine have villi and microvilli=wants to increase surface area

Describe the overall functions

1. Motility- Movement (smooth muscle in digestive tract)

2. Secretion- Digested hormones and juices secreted in digestive tract

3. Digest- Breakdown of proteins, amino acids, carbs, fats, sugars, lipids, monoglycerides,

fatty acids

4. Absorption- Breakdown/absorption of absorbable units

State the different types of cells

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Neck cells-Secrete mucus

Chief cells- Secrete pepsinogen

Parietal cells-Secrete hydrochloric acid/intrinsic factor (necessary for absorption of vitamin B12)

When chief cells secrete pepsinogen and it reacts with HCL (secreted by parietal cells) it forms

pepsin

Structure of Esophagus and Stomach

2 layers of smooth muscle:

Inner Circular Layer: Changes diameter

Outer Longitudinal Layer: Changes length

Describe Chyme

Pulpy acidic fluid that passes from stomach to small intestine, consists of gastric juices and

partly digested food

Describe the structures and functions of the liver and gallbladder

Liver makes bile

Gallbladder-Store and concentration bile made by the liver

Describe the pancreas

Secretes 8 cups of pancreatic juice a day into the duodenum

Pancreatic juice contains: -Pancreatic enzymes-Help breakdown (digest) fats, proteins, carbs

Bicarbonate fluid empties in the duodenum

Bicarbonate fluid also neutralizes stomach acid as it enters the small intestine

Trypsin and Chymotrypsin (Proteolytic enzymes)

-Breakdown proteins into smaller peptides

Pancreatic Amylase

Breaks down carbs into oligosaccharides

Pancreatic Lipase

Breaks down triglycerides into free fatty acids and monoglycerides

Works with the help of salts from bile secreted by gallbladder

Hepatic Portal System

Responsible for directing blood from GI tract to the liver

Hepatocytes

Liver cells----Processes amino acids, monosaccharides and fat breakdown

Actions of bile

Liver makes bile-breaks down drugs----Detoxifies harmful substances

Emulsification

Breakdown of fat gobules in duodenum into tiny droplets, provide larger surface area, assisted by

bile salts Bile===emulsifier

Three regions of the small intestine

Duodenum-Beginning of small intestine

Jejunum

Ileum

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Brush Border Enzymes

Maltase-Breaks down disaccharide maltose

Lactase-Breaks down disaccharide lactose

Sucrase- Breaks down disaccharide sucrose

Large Intestine

Ascending, transverse, descending colon, sigmoid colon, anus, rectum

Digestive begins

Digestive ends

Fats

Small intestine-pancreatic

lipase bile

Small intestine-pancreatic

lipase bile

Proteins

Stomach-pepsin

Small intestine-chy and try,

brush border enzymes

Carbs

Mouth-Salivary amylase

Small intestine-Pancreatic

amylase, brush border

enzymes (maltase, lactase,

sucrase)

Endocrine System: Chapters 18 and 19

Describe the ways that Hormones act on their Target Cells

Endocrine glands release and secrete hormones directly into the blood (ductless)

Gland is just any structure that makes and secretes hormones

Master gland-pituitary gland

Hyper-too much

Hypo-too little

Actions:

-Channel regulation

-Activate second messenger systems

-Gene expression (making a particular protein)

-Binding opens channels for channel regulation

To add a phosphate to a particular cell is the end product of the 2nd messenger system changing

the structure and function of the cell

Normal Blood Glucose- 70mg/dl to 110mg/dl

Hypoglycemia (too little)- <70 mg/dl

Fasting hyperglycemia (too much)- >130 mg/dl

Primary Organs involved in the Endocrine System

-Pineal gland, hypothalamus, pituitary gland, thyroid gland, parathyroid gland, adrenal gland,

pancreas, ovaries, testes (gonads) placenta

Secondary organs: Stomach, liver

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Document Summary

Digestion-complex process of turning the food you eat into nutrients which the body uses for energy, growth and cell repair needed to survive. Smell of food trigger salivary glands in your mouth to secrete saliva, causing your mouth to water when you actually taste the food, saliva increases. Food is pushed through the esophagus and stomach by series of contractions called peristalsis (involuntary) Small intestine breaks down food using enzymes released by the pancreas and bile from the liver--it is where the most nutrients are absorbed. Ultimate goal-to increase surface area of that bite of food. Describe the organs that makeup the digestive tract. Mouth, pharynx, esophagus, stomach, small intestine, large intestine, anus. Stomach-stretchiest part of the digestive tract, has extra layer of smooth muscle. Supply secretions contributing to the breakdown of food (not part of the tract) -salivary glands, liver, gallbladder, pancreas, teeth&tongue.

Related Questions

The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum.

1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

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Food that we consume is composed of very complex molecules. During the digestive process these compounds are broken down into smaller and smaller subunits in preparation for use by the body as building blocks needed for the many components of the human body. The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum. 1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

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2. General questions about the digestive tract A. Mechanical digestion of all foods begins in the oral cavity. Describe how food is digested mechanically in the oral cavity. B. What is the scientific name for swallowing? Which portions of the pharynx does food pass through when swallowing? What is the function of the esophagus? C. Cells lining the stomach release hydrochloric acid (HCl). How does HCl assist in food digestion? How are the cells lining the stomach protected from being auto-digested by HCl? D. Carbohydrates, fats, and proteins must be broken down into their smallest subunits (AKA building blocks) in order to be absorbed through the epithelial lining of the small intestine. Name the building blocks of each of the major classes of nutrients: complex carbohydrates (AKA polysaccharides), fats, and proteins. E. About 99% of all nutrients are absorbed in the small intestine. Name the 3 portions of the small intestine. In which of these 3 portions does the greatest amount of nutrient absorption occur (think about the location and length of each segment)? Which type(s) of nutrient(s) is/are absorbed into blood capillaries? Which type(s) of nutrient(s) is/are absorbed into lymphatic capillaries? F. The last portions of the digestive tract are the rectum, anal canal and anus. Name the 2 muscular sphincters located at the anus. When the rectum fills, the defecation reflex is initiated. Describe the events that occur during the defecation reflex. Name the 2 sphincters located at the anus. Which sphincter undergoes involuntary relaxation during the defecation reflex? Which division of the autonomic nervous system causes this sphincter to relax and open? Name the sphincter that you control consciously to stop or initiate defecation.

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BIO 242 Study Guide - Final Guide: Pancreatic Juice, Bile Acid, Salivary Gland

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