Module 2 (biod 121) All Answers Correct

Module 2 (biod 121) All Answers Correct Define digestion the process of transforming food into basic nutrients that can be absorbed and used by the body What are normal blood sugar levels? 70-100 mg/dl 00:3801:36 Once absorbed, what can these nutrients be used for? fuel cellular growth fight infections/immune system provide energy to our muscles and brain what is the 5 variety of stimuli that set off a variety of hormones before food even enters the mouth? cognition sound odor appearance taste cognition thoughts about food can start the flow of saliva sound hearing a description of the meal odor smells stimulate a hunger response and influence its taste apperance seeing the food taste begins as the food enters your mouth and also how it feels Where does mechanical digestion begin? mouth (chewing) Peristalsis (digestion) involuntary muscle contractions are used to move food mixtures along the tract what are the chemical means the body has at its disposal to further aid in breaking down food? Enzymes, acid, bile, and mucus 00:0201:36 Enzymes proteins that catalyze (speed up) chemical reactions. Relative to digestion, enzymes catalyze the chemical reactions required to break down food particles into smaller parts Where does nutrient absorption occur? across the wall of the gastrointestinal (GI) tract—a long hollow tube consisting of several layers of tissue that begins with the mouth and ends at the anus specifically the small intestine Mucosa (intestines) is the inner-most layer, and it is made of absorptive cells and glands what comprise the outer layers of the intestinal wall and functions to mix and move food along the GI tract? Circular and longitudinal muscles what are the 3 processes the body can use to move nutrients from the GI tract into the blood/lymph system and eventually into the cells? passive diffusion facilitated diffusion active transport passive diffusion movement of substances across a semipermeable membrane with the concentration gradient; this process does not require energy facilitated diffusion the transport of substances through a cell membrane with the concentration gradient with the aid of carrier proteins; this process does not require energy active transport Energy-requiring process that moves material across a cell membrane against a concentration difference what are the six main parts of GI tract? 1 - mouth 2 - esophagus 3 - stomach 4 - small intestine 5 - large intestine 6 - rectum what are the four main organs that produce and secrete substances that aid in digestion, but they are not part of the GI tract? 1 - salivary glands 2 - liver 3 - gallbladder 4 - pancreas mouth (beginning of digestive tract) function: to alter the food particles to prepare them to be swallowed type: mechanical (teeth) & chemical (saliva) structures involved: tongue, salivatory glands, taste buds, mucus enzymes involved: salivary amylase, lingual lipase Salivatory Glands - produce saliva moistens/binds/lubricates food - contains enzymes, starts chemical digestion of carbs Enzymes released in the mouth Salivary amylase breaks down starches. Lingual lipase breaks down fats what are the five flavors that can be identified due to the taste buds on the tongue providing us the pleasure sensation we experience when we eat? 1 - sweet 2 - salty 3 - sour 4 - bitter 5 - umami (a meaty flavor) esophagus (the tube that connects the mouth with the stomach) function: to transport food to the stomach during the swallowing process type: n/a structures involved: epiglottis, sphincter muscle enzymes involved: n/a Epiglottis A flap of tissue that folds down over the trachea, or wind pipe, during swallowing to prevent food from entering the trachea esophageal sphincter muscle circular muscle located at the end of the esophagus. Once food passes through it on the way to the stomach, the muscle constricts (closes) and prevents the backflow of the stomach contents into the esophagus stomach (has a four-cup capacity and can hold food for two to three hours, or longer, until it is ready to pass into the small intestine) function: to store, mix, dissolve, and continue the digestion of food type: continuation of the chemical digestion that began in the mouth structures involved: gastric juice, chyme, gastrin, intrinsic factor, pyloric sphincter enzymes involved: pepsin and gastric lipase Pepsin is an enzyme that breaks down proteins. gastric lipase enzyme that begins fat digestion Chyme a very watery mixture resulting substance when food particles are mixed with stomach acids and enzymes empties from the stomach into the small intestine Gastrin hormone responsible for controlling the concentration of acid in the stomach produced when we begin to think about eating