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CH.17 / Ch.18

Anatomy Exam 3

TermDefinition
1. Digestion is best defined as: A. Absorption of nutrients B. Mechanical and chemical breakdown of food C. Movement of food through GI tract D. Storage of nutrients B
2. Which layer of the alimentary canal is responsible for absorption? A. Serosa B. Muscularis C. Mucosa D. Submucosa C
3. Peristalsis is: A. Mixing movement B. Wave-like propulsion of food C. Enzyme secretion D. Nutrient absorption B
4. Which enzyme begins carbohydrate digestion? A. Pepsin B. Lipase C. Amylase D. Trypsin C
5. The bolus is formed in the: A. Stomach B. Mouth C. Esophagus D. Small intestine B
6. What structure prevents food from entering the trachea? A. Uvula B. Epiglottis C. Tongue D. Soft palate B
7. The stomach produces: A. Bile B. Insulin C. Hydrochloric acid D. Trypsin C
8. Pepsin digests: A. Carbohydrates B. Lipids C. Proteins D. Nucleic acids C
9. Chyme is: A. Solid food B. Digestive enzyme C. Semi-fluid mixture in stomach D. Bile C
10. The pancreas secretes enzymes into the: A. Stomach B. Liver C. Small intestine D. Esophagus C
11. Bile is produced by the: A. Gallbladder B. Liver C. Pancreas D. Stomach B
12. The main function of bile is to: A. Digest proteins B. Emulsify fats C. Absorb vitamins D. Break down starch B
13. The functional unit of the liver is the: A. Nephron B. Alveolus C. Lobule D. Villus C
14. Macronutrients include: A. Vitamins B. Minerals C. Carbohydrates D. Wate C
15. The primary energy source for cells is: A. Protein B. Lipids C. Glucose D. Vitamins C
16. Glycogen is stored in the: A. Brain B. Liver and muscles C. Kidneys D. Lungs B
17. Lipids provide how much energy compared to carbs? A. Same B. Half C. Twice as much D. None C
18. Essential amino acids are: A. Stored in the body B. Made in the liver C. Obtained from diet D. Only in plants C
19. Deamination removes: A. Oxygen B. Nitrogen C. Carbon D. Hydrogen B
20. Negative nitrogen balance occurs during: A. Growth B. Pregnancy C. Starvation D. Exercise C
21. BMR measures: A. Energy during exercise B. Energy at rest C. Food intake D. Digestion rate B
22. Positive energy balance leads to: A. Weight loss B. Weight gain C. Starvation D. Dehydration B
23. Fat-soluble vitamins include: A. B and C B. A, D, E, K C. C only D. B complex B
24. Which vitamin deficiency causes scurvy? A. Vitamin A B. Vitamin C C. Vitamin D D. Vitamin K B
25. Ghrelin: A. Decreases appetite B. Increases appetite C. Stores fat D. Breaks glucose B
26. What are the two types of digestion? Mechanical & chemical digestion
27. Name the four layers of the alimentary canal. Mucosa, submucosa, muscularis, serosa
28. What is the function of saliva? Moistens food, begins carb digestion
29. What is the role of hydrochloric acid? Activates pepsin + creates acidic environment
30. What does the pancreas secrete? Digestive enzymes + bicarbonate
31. What are the three macronutrients? Carbohydrates, lipids, proteins
32. What is glycogenesis? Formation of glycogen from glucose
33. Define basal metabolic rate (BMR). Energy used at rest
34. What is nitrogen balance? Balance between protein intake and loss
35. Name two functions of the liver. Produces bile, detoxifies blood (others acceptable)
36. Why is bile important if it does not contain enzymes? Bile emulsifies fats, increasing surface area for enzymes.
37. What would happen if the pancreas did not release enzymes? Nutrients wouldn’t be properly digested → malnutrition.
38. Why are essential amino acids important? They must be obtained from diet to build proteins.
39. Explain why excess carbohydrates are stored as fat. Excess glucose is converted into fat for long-term storage.
40. Why can fat-soluble vitamins be dangerous in excess? They are stored in the body and can accumulate to toxic levels.
Describe the process of digestion from mouth to small intestine. Digestion begins in the mouth with mechanical chewing and chemical breakdown by amylase, continues to stomach where pepsin and acid digest proteins-> in the small intestine where pancreatic enzymes and bile chemically break down nutrients for absorption.
Created by: amy.still
 

 



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