WVSOM GI Word Scramble
|
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
WVSOM GI
WVSOM GI Absorbtion of proteins, carbs, and fats
| Question | Answer |
|---|---|
| Proteins are broken down to what before they are absorbed | amino acids |
| Surcose is broken down to what before it is absorbed | glucose and fructose |
| What else besides bring enzymes into contact with the food, does mixing accomplish | brings food in contact with brush border |
| What are fats broken down into | Free FA's and 2-monoglyceride |
| Most absorbtion takes place where? | duodenum |
| Where is B12 absorbed | ilium |
| where does digestion begin | mouth via salivary amylase |
| what types of bond does amylase break | 1,4 glycosidic |
| what pH does amylase work best at | 7 |
| Amylase is secreted in what form. Active or inactive | active |
| Glucoamylase (maltase) does what | removes glucose monomers for transport from maltotriose or maltose |
| What are the products of amylase digestion | maltose, maltotriose, and a-limit dextrin |
| SGLT1 does what | acts as a co-transporter for glucose/galactose and Na+ |
| GLUT5 is a channel for what monomer | fructose |
| GLUT2 does what | moves all monomers into the interstital space from the epithelial cells |
| What is the absorbtion of monomers driven by | The gradient created by basolaeral tranport |
| Poor nutrient absorbtion can be caused by what | maldigestion OR malabsorbtion (or both) |
| Meals high in sugar tend to have early or delayed gastric emptying | delayed |
| What is the rate limiting step of absorbtion | Uptake, not hydolysis |
| Regulators of intestinal phase | CCK, Vagus, and Secretin |
| Name three endopeptidases | Trypsin, chymotrypsin, Elastase |
| Name two carboxypeptidases | Carboxypeptidase A and B |
| Enterokinase is relased from the brushborder by what | bile salts |
| Trypsin acts as an inhibitor and | activator |
| What is the precusor to Trypsin | Trypsinogen |
| What is the precursor to chymotrypsin | chymotrypsinogen |
| Is the release of pancreatic proteases sufficent to to prepare all proteins for absorbtion | NO! |
| Are pancreatic proteases secreted in an active or inactive form | inactive |
| What activates pancreatic protease precursors | trypsinogen activaition by enterokinase |
| What must happen to olgiopeptides for them to cross the basolateral border | Cleavage into single aminoacids |
| Olgiopeptides are co-tranported with what to cross into the epithelium | H+ |
| Amino acids are co-tranported with what to cross into the epithelium | Na+ |
| Are larger or smaller peptides absorbed faster | larger |
| Too much build up of cholesterol and/or billirubin can cause the formation of what | stones |
| Is the reabsorbtion of NaCl and bicarb in the gallbladder isotonic, hypertonic or hypotonic | isotonic |
| What are the five processes in lipid assimilation | 1. Secretion of Bile and various lipases2. Emuslification3. Ezymatic hydrolysis of ester bonds4. Solubilization of lipolytic products within bile salts micelles5. Transportation into and out of the enterocyte |
| What is emulsification | suspension of fat droplets |
| What does emulsification do | increases surface area of lipids |
| Which two lipases are acid tolerable | lingual lipase and food lipases |
| Does CCK inhibit or activate gastric emptying | inhibits |
| ACh causes a _______ of the gallbladder | release |
| Fat stimulates the release of ______ | CCK |
| Acid stimulates the release of ________ | secretin |
| Acinar cells release ________ | enzymes |
| Ductal and centroacinar cells release_______ | H20 and Bicarb |
| Problems with lipid digestion can be associated with which vitamins | A, E and D |
| What are the endogenous lipids | Cholesterol, phospholipids, and desquamated intestinal villus epithelial cells |
| What are the exogenous lipids | Triglycerides (90%), cholesterol, phospholipids |
| What are fatty acids and other lipid degredation products eventually converted into | triglycerides |
| Where do fat droplets form in the cell | smooth ER |
| Apoproteins are made in the ________ and then trnasported to the sER to associate with ________ | rER, lipids |
| In what cell organelle are colymicrons and VLDL's made | Golgi (does glycosalation) |
| What molecules pass through the enterocyte and go directly to the blood | glycerol along with short and medium chain fatty acids |
| Most fat absorbtion is done in which part of the small intestine | Duodenum |
| Whipples disease is.... | Inability to get colymicrons to the lympthatics |
Created by:
lowryc
on 2008-11-20