BIOS 256 EXAM STUDY GUIDE
1. Ingestion: selection intake of food
2. Digestive Function- Stages:
Ingestion
Digestion
Absorption
Compaction
Defecation
3. Digestion: Mechanical and Chemical breakdown of food into a form usable bythe body
4. Absorption: uptake of nutrient molecules into the epithelial cells of the digestivetract and
then into the blood and lymph
5. Compaction: absorbing water and consolidating the indigestible residue intofeces
6. Defecation: elimination of feces
7. Peritoneum: the largest serous membrane in the body
1. lines the abdominal cavity
2. Omentum
projection of peritoneum
8. Mouth: formed by the cheeks, hard and soft palates, and tongue
9. Salivary Glands: lie outside the mouth and empty their contents into ducts whichdeliver
saliva into the oral cavity
10. 3 pairs of Salivary Glands: Parotid- mostly water with salivarySubmandibular- watery but
with enzyme (amylases) and mucous Sublingual- thick viscous mucous protection
11. Saliva: Contains:
1. water
2. salivary amylase: an enzyme that begins starch digestion in the mouth
3. lingual lipase: fat digestion
4. Mucus: lubricates mass of food and aids in swallowing
5. Lysozyme: enzyme that kills bacteria
6. Immunoglobulin A (IgA): an antibody that inhibits bacterial growth
7. electrolytes: Na+, K+, Cl-, phosphate, and bicarbonate8. pH: 6.8 to 7.0
12. Mechanical digestion in the mouth: Mastication
, 1. food is manipulated by the tongue and ground by the teeth
2. mixed with saliva
13. Chemical digestion: Salivary amylase converts polysaccharides to disaccha-rides
14. Esophagus: 1. A muscular tube that lies posterior to the trachea and connectsthe pharynx
to the stomach
2. Sphincters
-Upper
-Lower
15. Esophagus and Swallowing: Swallowing (deglutition)
*divided into 3 phases
1. voluntary phase (Buccal phase)
2. pharyngeal phase
3. esophageal
16. Small Intestine: Majority of digestion and absorption occurs in the small intes-tine
17. Intestinal Villi: 1. contains an extensive capillary network. *Carry nutrients tohepatic
portal circulation for delivery to the liver
2. Contains Lacteals. *lymphatic capillaries *transport materials that cannot enterthe blood
18. Mechanical Digestion in the SI: 1. Segmentation- localized contractions
-chyme sloshes back and forth as the process continues
2. Peristalsis -propulsive contractions
-pushes chyme forward along short stretch of SI
19. large intestine function: 1. absorbing water and electrolytes
2. producing and absorbing vitamins
3. forming and propelling stool
4.bacteria *forming Vitamin K *convert proteins into amino acids
20. Defecation Reflex: 1. voluntary & involuntary processes
2. Initiated by rectum distention
3. Two anal sphincters
*Internal=parasympathetic
*External=somatic-voluntary
1. Ingestion: selection intake of food
2. Digestive Function- Stages:
Ingestion
Digestion
Absorption
Compaction
Defecation
3. Digestion: Mechanical and Chemical breakdown of food into a form usable bythe body
4. Absorption: uptake of nutrient molecules into the epithelial cells of the digestivetract and
then into the blood and lymph
5. Compaction: absorbing water and consolidating the indigestible residue intofeces
6. Defecation: elimination of feces
7. Peritoneum: the largest serous membrane in the body
1. lines the abdominal cavity
2. Omentum
projection of peritoneum
8. Mouth: formed by the cheeks, hard and soft palates, and tongue
9. Salivary Glands: lie outside the mouth and empty their contents into ducts whichdeliver
saliva into the oral cavity
10. 3 pairs of Salivary Glands: Parotid- mostly water with salivarySubmandibular- watery but
with enzyme (amylases) and mucous Sublingual- thick viscous mucous protection
11. Saliva: Contains:
1. water
2. salivary amylase: an enzyme that begins starch digestion in the mouth
3. lingual lipase: fat digestion
4. Mucus: lubricates mass of food and aids in swallowing
5. Lysozyme: enzyme that kills bacteria
6. Immunoglobulin A (IgA): an antibody that inhibits bacterial growth
7. electrolytes: Na+, K+, Cl-, phosphate, and bicarbonate8. pH: 6.8 to 7.0
12. Mechanical digestion in the mouth: Mastication
, 1. food is manipulated by the tongue and ground by the teeth
2. mixed with saliva
13. Chemical digestion: Salivary amylase converts polysaccharides to disaccha-rides
14. Esophagus: 1. A muscular tube that lies posterior to the trachea and connectsthe pharynx
to the stomach
2. Sphincters
-Upper
-Lower
15. Esophagus and Swallowing: Swallowing (deglutition)
*divided into 3 phases
1. voluntary phase (Buccal phase)
2. pharyngeal phase
3. esophageal
16. Small Intestine: Majority of digestion and absorption occurs in the small intes-tine
17. Intestinal Villi: 1. contains an extensive capillary network. *Carry nutrients tohepatic
portal circulation for delivery to the liver
2. Contains Lacteals. *lymphatic capillaries *transport materials that cannot enterthe blood
18. Mechanical Digestion in the SI: 1. Segmentation- localized contractions
-chyme sloshes back and forth as the process continues
2. Peristalsis -propulsive contractions
-pushes chyme forward along short stretch of SI
19. large intestine function: 1. absorbing water and electrolytes
2. producing and absorbing vitamins
3. forming and propelling stool
4.bacteria *forming Vitamin K *convert proteins into amino acids
20. Defecation Reflex: 1. voluntary & involuntary processes
2. Initiated by rectum distention
3. Two anal sphincters
*Internal=parasympathetic
*External=somatic-voluntary
