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Physio II

Lab quiz 2-saliva

What is the composition of saliva Water, solutes, dissolved gases, organic substances,
How much of the saliva is made up of water 99.5%
What type of ions make up the saliva Na, K, Cl, HCO3, phosphates
What type of organic substances are found in the saliva urea & uric acid, serum albumin & globulin, mucin, lysozyme, salivary amylase
What is the pH of saliva 6.35-6.85
What is the volume of saliva in ml/day 1000-1500; 1-1.6 qt
What is the purpose of benedict's test to test for the presence of reducing sugars (glucose), blue=neg, gold=positive
What test tube colors indicate: starch + amylase, maltose, sucrose, lactose green, gold, blue, gold (all are positive benedict's colors, and from least to greatest concentration of substance are green(+), yellow(++), orange(+++), red(++++) )
Where is salivary amylase produced? In the parotid gland
What is the function of mucus to lubricate food so it can easily be moved about in the mouth, formed into a ball, and swallowed.
What is the function of lysozyme helps to destroy bacteria and protect mucous membrane from infection and teeth from decay
What is the function of parasympathetic stimulation continuous secretion of a moderate amount of saliva
What is the function of sympathetic stimulation dominates during stress resulting in dryness of the mouth
What does drinking do in dehyrdration Not only moisten the mouth, but also restore the homeostasis of the body water
What 2 parasympathetic nerves stimulate salivary secretion VII (facial), IX (glossopharyngeal)
What is Benedict's reagent a copper reduction reaction; reducing substances react w cupric sulfate to form reduced cuprous oxide--> color change
What is the optimum temperature for amylase activity? 37 degrees C, body temp
What is a reducing sugar an agent that will undergo an increase in oxidation number(lose e-) and reduce other substances
What other ion aids in starch digestion besides amylase Cl-
Which of maltose, sucrose, and lactose are non-reducing sugars sucrose
Which of sucrose, maltose, and lactose have the most reducing sugars lactose and maltose
What is the optimal pH for starch digestion 7
How does the pH for amylase activity compare with the pH of saliva, stomach, small intestines saliva-has to be just right stomach-too acidic SI-a little too basic
Where does carb digestion occur in the body starts in the mouth, stomach, and most in the small intestines
What ion in the saliva activates salivary amylase Cl-
what division of the ANS stimulates saliva secretion parasympathetic
What division of the ANS inhibits saliva secretion sympathetic
What enzyme in the saliva initiates carb digestion amylase
What is the role of water in the saliva medium for dissolving for taste, initiate digestive rxns
What are the roles of HCO3- and P ions buffer acidic foods that enter the mouth
If a starch is present what color will you see a dark blue/black when reacts with iodine
What is the purpose of the starch test? Is it qualitative, quantitative, or both? to test for the presence of substrate of the reaction, qualitative only
Created by: sparklefarkle84