| Question |
Answer |
| rumination |
regurgitation, remastication, ensalivation, and reswollowing of partially digested food. Occurs in Rummants. |
| Peristalsis |
invoulntary wavelike movment of the intersinal tract propelling contents through the gastrointestinal tract |
| Omnivores |
eat meat and plants |
| Herivores |
eat plants |
| Carnivores |
eat meat |
| Labia |
lips |
| Chol/e, chol/o |
bile |
| Chyl/e, chyl/o |
milky fluid |
| Ptyal/o |
saliva |
| amyl/o |
starch |
| what are the functions of the gi tract |
prehnsion of food transpert of foodbreakdown of foodabsoption of foodcarries waste to be eliminated form the body |
| what are the structures of gi |
mouth, teeth, tongue, pharanyx, esophagus, stmach, intestines. |
| what are the accessory organs |
salivary glands, liver, pancreas |
| sheep goats horses have what kind that help them to pick up food |
Soft flexiable lips |
| cattle and hogs have |
shift and immobile lips |
| rats have so that they can chew through material without having to ingest it |
lips that meet behingd the inscisors |
| members of the camel family have allowing them to graze without digging up the roots |
upperlips that split |
| conical papillae |
cone-shaped finger-like projections found onthr inside of the lips of ruminants. Prevents food from escaping from the mouth. |
| oral cavity contains |
gums teeth and tongue |
| what is the palate |
it forms the roof of the mouth |
| hard palate |
rigid bony structure covered with mucous membranes that contains transverse ridges of thickend membrane |
| soft palate |
parition between mouth and the nasoharanyx that is composed of muscle and covered with mucous membranes. |
| cheeks |
formed by buccinator muscle(keeps food between the teeth while chewing) and the buccal pad |
| tongue |
keeps food between the teeth during chewing puts pressure on the hard palate to aid in the swallowing used for the food prehension, licking, grooming, lapping up fluid |
| lingual frenulum |
anchors underside of the tongue to floor of the mouth |
| papillae |
elevation on the sides and the upper surface of the tongue. |
| gingivae/ gingiva |
covers the surfaces of the maxilla and the mandible and forms a collar around each tooth very vascular |
| teeth |
number vary between species and diet |
| deciduous teeth |
functions to cut and grind food and to provide defenserabbits and rodents have only one set of teeth that grow throughout life |
| carnivoers have |
brachydont teeth |
| crown |
projects above gumline |
| neck |
located in gumline |
| root |
fixes the tooth in the socket(bony Alveoulus) |
| enamel |
encases the crown( hardest substance of body) |
| Cementum |
encases the root. Cementum is bonelike |
| dentin |
lise under the enamel and cementum and makes up the bulk of the tooth |
| Alveolar Bone |
is the bony structure that supports the teeth |
| pulp cavity |
inside the dentin and conatins the tooths nerve and blood supply |
| perodental ligament |
connects cementum to bone of the alveolus |
| periodontium |
peridontal ligament+ the connections in the cementum+ surrounding Alveolaer bone |
| herbivores have |
hypsodont teeth |
| incisors |
front teeth that are used for shearing and cutting grass. aslo defense |
| canines |
"fangs eyeteeth, wolf teeth, tusks," used to them prominent in carnivore. Used for defense |
| premolars and Molars |
"cheek teeth," grind food to a size that can be swallowed. |
| dental formulas |
indicates the number of each teeth on 1 side of the mouth ICPM |
| lingual |
surface of the teeth next to tongue |
| buccal |
surface of teeth next to the cheeck |
| labial |
surface of teeth next to the lips |
| occusal |
surface of teeth for chewing |
| Salivary glands |
paratid(next to the parietal bone), mandibular, sublingual, Zygomatic(only in dogs) |
| saliva |
serous fluid secreted by the salivary glands that funcions to dissolve or lubicated food, facilitate swallowing, and initiate digestion. |
| Pharynx |
passage way for air and food |
| Esophagus |
muscular tube from the pharaynx through the diaphragm to the stomach dilates as food passes through |
| voluntary swallowing |
passage of food from the mouth to the pharaynx. at this point the larynx is blocked by the epiglottis so food should olgy the right way the tounge helps |
| 1st invoulntary swallowing |
reflex phase that passes the food from the esophagus to the stomach. respiration is surppressed as to keepfood from going into the trachea |
| 2nd invoulntary swallowing |
muscles contract the food through the cardiac sphinctor into the stomach |
| peritoneum |
membranes that lines the abdominal cavity; holds viscera in place |
| omentum |
fold of pertioneum overlying organs, esp stomach. lace like in apperance |
| mesentary |
peritoneal fold that attaches the intestines to the dorsal |
| nonruminant |
simple stomached |
| Monogastric |
single chambered stomach located caudal to diaphragm on the left side of the body 3 main parts: fundus, body, pylorus |
| sphincter muscle |
muscles that are ring shaped that close an opening when they contract |
| cardiac sphincter |
located between the esophagus and stomach . food enters when it relaxes. sphincters thightens when digestion is taking place. prvents reflux. |
| pyloric sphincter |
located between the pylorus and the duodneum. contracts to revent stomach conents from escaping during digestion. relaxes to allow contents to leave stomach and continue to intestines. |
| layers of intestinal wall (from inner to outer) |
mucosa, submucosa, muscular externa, serosa |
| chyme |
smeifluid contents of stomach after digestionmoves through digestive tract via peristalsis |
| 4 chambers of a ruminant stomach |
rumen, recticulum, omansum, abomasum1st 3 chambers ferment the food. |
| Fermination |
anaerobic conversion of organic compounds such as carbohydrates, to |
Poultry
