Ch17T12-16

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Author:
aphy101
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300201
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Ch17T12-16
Updated:
2015-04-07 17:26:00
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profmwinston
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Chapter 17 Topics 12-16 + Lab
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  1. ´╗┐Macrophages of the liver.
    Kupffer Cells
  2. What function does bile perform?
    Emulsifies fats, and facilitates the absorption of fat soluble vitamins
  3. This is the breaking of fat globules into smaller droplets.
    Emulsification
  4. These are formed when bile is too concentrated, hepatic cells secrete too much cholesterol, or if the gallbladder is inflamed.
    Gallstones
  5. What are the 3 areas of the small intestine in order?
    1) Duodenum 2) Jejunum 3) Ileum
  6. These produce digestive enzymes and make up the bulk of the pancreas.
    Acinar Cells
  7. What are the functions of trypsin, chymotrypsin, and carboxypeptidase?
    To digest proteins
  8. These are granules that store pancreatic enzymes.
    Zymogen Granules
  9. Give 2 actions the bicarbonate performs which makes it so important in the digestive process.
    1) Neutralizes acids so the lining isn't damaged 2) Makes enzymes able to function (by making lining alkaline)
  10. How is the mucosa of the small intestine specialized to support its function?
    The villi on the mucosa increase the surface area, so as to absorb better
  11. List the 5 major enzymes which are found embedded in the membranes of the small intestine.
    1) Peptidase 2) Sucrase 3) Maltase 4) Lactase 5) Intestinal Lipase
  12. This enzyme in the membrane of the small intestine digests peptides into amino acids.
    Peptidase
  13. Rapid sweeping of the contents into the large intestine is known as what?
    Peristaltic Rush
  14. What are the 4 parts of the large intestine?
    1) Cecum 2) Colon 3) Rectum 4) Anal Canal
  15. What are the 4 parts of the colon?
    1) Ascending Colon 2) Transverse Colon 3) Descending Colon 4) Sigmoid Colon
  16. What is the difference between the external and internal anal sphincters?
    The internal is composed of smooth muscle and has involuntary control; the external is composed of skeletal muscle and has voluntary control.
  17. Large protein molecules produced by body cells that increase the rate of a chemical reaction without becoming part of the product.
    Enzymes
  18. Digestive enzymes, which break down organic food molecules.
    Hydrolases
  19. Organic food molecules what are broken down by its own hydrolytic enzyme; the substance that the enzyme acts on.
    Substrates
  20. The enzyme produced by the salivary glands and secreted into the mouth to break down carbohydrates.
    Salivary Amylase
  21. With positive controls, a _____ result is expected; with negative controls, a _____ result is expected.
    Positive; Negative
  22. The chemical method of detecting the presence of digested substances.
    Enzyme Assay
  23. The enzyme has a pocket called the _____, which the substrate(s) must fit into temporarily for catalysts to occur.
    Active Site
  24. A polysaccharide which provides rigidity to a plant's cell walls.
    Cellulose
  25. 2 or more amino acids linked together by a peptide bond is called what?
    Peptide
  26. A peptide chain containing 10 to 100 amino acids is called what?
    Polypeptide
  27. A synthetic peptide that releases a yellow dye product when hydrolyzed.
    BAPNA

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