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Physio II
Lab quiz 2-saliva
Question | Answer |
---|---|
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 |