ANATOMY OF THE DIGESTIVE SYSTEM



Ch 14: THE DIGESTIVE SYSTEM Name (in ink):

1. Figure 14-1 is a frontal view of the digestive system. First, correctly identify all structures provided with leader lines. Then select different colors for the following organs and color the coding circles and the corresponding structures of the figure.

⃝ Esophagus

⃝ Liver

⃝ Large intestine

[pic]

⃝ Pancreas

⃝ Salivary glands

⃝ Small intestine

⃝ Tongue

⃝ Uvula

⃝ Gallbladder

2. Figure 14-2 illustrates oral cavity structures. First, correctly identify all structures provided with leader lines. Then color the structure that attaches the tongue to the floor of the mouth red; color the portions of the roof of the mouth unsupported by bone blue; color the structures that are essentially masses of lymphatic tissue yellow; and color the structure that contains the bulk of the taste buds pink.

[pic]

Complete the following statements referring to human dentition.

1. The first set of teeth, called the

2. These teeth begin to appear around the age of

3. and usually have begun to be replaced by the age of

4. The adult teeth are called the

5. The number of this second set of teeth is

6. But the first set of teeth only has

7. If an adult has a full set of teeth, you can expect to find on one side of each jaw two (flat front teeth)

8. One (pointed canine)

9. Two (two-pointed premolars)

10. Three (for grinding)

11. The most posterior molars in each jaw are commonly called

3. Figure 14-3A is a longitudinal section of the stomach. First, use the following terms to identify the regions provided with leader lines on the figure.

Body Region Pyloric region (pylorus) Greater curvature Cardioesophageal sphincter (GE, Cardiac)

Fundus Pyloric valve (sphincter) Lesser curvature Cardiac region

Then select different colors for each of the following structures/areas and use them to color the coding circles and corresponding structures/areas on the figure.

⃝ Oblique muscle layer ⃝ Longitudinal muscle layer ⃝ Circular muscle layer

[pic]

⃝ Area where rugae are visible ⃝ Serosa (Visceral peritoneum)

4. Three accessory organs (not part of the alimentary canal) are illustrated in Figure 14-6. Identify each of the four organs with leader lines on the figure. Then select different colors for the following structures and use them to color the coding circles and the corresponding structures on the figure.

⃝ Common hepatic duct ⃝ Bile duct

[pic]

⃝ Cystic duct ⃝ Pancreatic duct

5. Use the key choices to select the term for each description. Insert the appropriate letter in the blanks.

Key Choices

A. Anal canal

B. Appendix

C. Colon

D. Esophagus

E. Greater omentum

F. Hard palate

G. Pancreas

H. Ileocecal valve

I. Lesser omentum

J. Mesentary

K. Microvilli

L. Oral cavity

M. Parietal peritoneum

N. Peyer’s patches

O. Pharynx

P. Plicae circularis

Q. Pyloric sphincter

R. Rugae

S. Small intestine

T. Uvula

U. Stomach

V. Tongue

W. Gallbladder

X. Villi

Y. Visceral peritoneum

Z. Duodenum

1. As an endocrine gland, produces the hormones insulin and glucagon. As a digestive organ, releases an alkaline fluid containing enzymes which neutralizes acidic chyme in the duodenum

2. Structure that suspends the small intestine from the posterior body wall

3. Fingerlike extensions of the mucosa in the small intestine that increase the surface area for increased absorption

4. Collections of lymphatic tissue found in the submucosa of the small intestine that prevent bacteria from entering bloodstream

5. Circular folds of the small intestine wall

6. Two anatomical regions involved in the physical breakdown of food (two answers)

7. Organ that mixes food in the mouth

8. Common passage for food and air

9. Three extensions/modifications of the peritoneum (three answers)

10. Together, the three structures of #9 cover and connect organs of abdominal cavity

11. Literally a food chute to the stomach; has no digestive or absorptive role

12. Folds (wrinkles) of the stomach mucosa

13. This organ has a retroperitoneal location

14. Projections of the plasma membrane of a cell that increase the cell's surface area

15. Prevents food from moving back into the small intestine once it has entered the large intestine

16. Organ responsible for most nutrient absorption and vitamin B absorption

17. Organ primarily involved in water absorption and feces formation

18. The sac that stores excess bile; Bile is produced by the liver and is a nonenzyme substance that disperses fats into smaller globules.

19. The blind sac hanging from the cecum (first part of the colon)

20. Organ with gastric glands that produce hydrochloric acid and protein-digesting enzymes

21. Membrane attached to the lesser curvature of the stomach and liver

22. Membrane attached to the greater curvature of the stomach and spleen, covers the intestines like an apron

23. The processed semifluid stomach contents (called chyme) leave the stomach to enter this specific part of the small intestine

24. The sphincter controlling the movement of food out of the stomach into the duodenum

25. The structure hanging from the posterior edge of the soft palate, guides food down into the pharynx

26. Specific section of small intestine that receives pancreatic juice and bile

27. Serosa of the abdominal cavity wall

28. Region, containing two sphincters, through which feces are expelled from the body; external sphincter composed of voluntary muscle; internal sphincter, involuntary muscle

29. Anterosuperior boundary of the oral cavity; supported by bone

6. Match the descriptions with the appropriate terms referring to digestive processes.

Column A

1. Eating, bringing food into the mouth/body

2. Chewing

3. Swallowing

4. Waves of smooth muscle contractions that move material through the GI tract

5. Moving food back and forth across the internal wall of the small intestine

6. Mechanical digestion (three answers)

7. Chemical digestion

8. Transport of nutrients from intestinal lumen to blood

9. Elimination of feces when stretch receptors are stimulated

10. Mass of food ready to be swallowed

11. Reverse peristalsis, vomiting

12. The major digestive role of the stomach

7. Complete the following statements that describe mechanisms of food mixing and movement. Insert your responses in the answer blanks.

1. Swallowing (deglutition) occurs in voluntary phase called

2. And in and involuntary phase called

3. During the voluntary phase, food is pushed into the throat by the

4. The nasal passageways are closed off by the rising of the

5. As food is moved involuntarily through the pharynx, the ____ rises.

6. This movement ensures that the glottis is covered by the ____ so that ingested substances do not enter respiratory passages.

7. It is possible to swallow water even while standing on your head because the water is carried along the esophagus involuntarily by the process of

8. Food enters the stomach when pressure exerted by the bolus causes opening of the

9. The two major types of movements that occur in the small

intestine are (#9 and #10)

10.

11. Of these two, the movement that acts to continually mix food with digestive juices, and also plays a major role in propelling food along the tract is

12. Still another type of movement seen only in the large intestine, occurring infrequently, moving feces toward the anus is called

13. The structure that stores the feces until elimination is the

14. As more feces enters the rectum, stretch receptors are excited which initiates the ____ reflex.

15. Irritation of the gastrointestinal tract by drugs or bacteria might stimulate the center in the medulla that controls the _____ reflex.

NUTRITION

8. Choose the correct letter to complete the sentences regarding nutrition. In some cases, an answer may be used more than once.

Key Choices

A. Amino acids D. Glucose G. Cellulose J. Carbohydrates

B. Disaccharides E. Starch H Monosaccharides K. Unsaturated fats

C. Fatty acids F. Fats I. Cholesterol L. Saturated fats

1. A carbohydrate that cannot be broken down to simple sugars by the human digestive system, called “fiber” in our diet, is

2. The digestible polysaccharide, or long chain of many sugars, found in potatoes and pasta is

3. The building blocks of carbohydrates are single sugars called

4. Before they can be absorbed, proteins must be broken down to their building blocks called

5. Fats are broken down into two building blocks, glycerol and

6. The most important simple sugar that body cells use to produce ATP (cellular energy), referred to as blood sugar, is

7. Double sugars such as lactose, the sugar found in milk, are called

8. The primary food group used for producing ATP is

9. The second most important source for cellular energy when the first source is not available is ___. Breakdown of these releases ketones which lowers blood pH, causing ketoacidosis.

10. Single units of proteins that tend to be conserved by cells because they are used for building, repair, and important body functions are

11. The food group that forms insulating deposits around body organs and beneath the skin

12. Type of fat found in animal fats such as in meat and butter

13. Type of fat found in plants oils such as vegetable oil and olive oil (healthier in your diet)

14. A fat important in building cell membranes and keeping them fluid, also contributes to the formation plaque deposits in arteries, is

15. Single units of proteins used to make functional substances such as enzymes & antibodies

16. An indigestible polysaccharide that aids elimination because it adds bulk to the diet, increasing the strength of mass movements

9. Identify the nutrients described. Insert the correct letter(s) in the blanks. Some may require more than one answer.

Key Choices: A. Bread F. Corn K. Apples

B. Cheese G. Red meats L. Broccoli

C. Nuts , seeds H. Pasta M. Bran cereal

D. Bananas I. Minerals N. Vitamins

E. Whole milk, cream J. Eggs O. Fish

1. Examples of carbohydrate-rich foods in the diet (seven answers)

2. Protein-rich foods (six answers)

3. Proteins high in animal fat content ingested in the normal diet (five answers)

4. Protein low in animal fat content

5. Foods from plants but contain protein to grow new plants

6. Most examples of these nutrients, which are found largely in vegetables and fruits, function as coenzymes

7. Include copper, iron, sodium, calcium, potassium, chloride

At The Clinic Ch 14

Answer on another piece of paper to turn in.

1. Mary comes to the clinic to get information about a vegetarian diet. (p. 489)

a. What nutrient group is being left out when cutting meat out of the diet?

b. What are the building blocks of proteins?

c. What combinations of vegetable foods will provide Mary with all of the essential amino acids?

2. Mr. Ashe, a man in his mid-60’s, comes to the clinic complaining of a gnawing pain in his upper abdomen an hour or two after each meal. He has a history of smoking and drinking and the man is about 50 pounds overweight. (p. 450-486)

a. What is your diagnosis?

b. What conditions might develop if this perforates?

c. What is the first step in treatment for Mr. Ashe?

3. Mrs. Rodriguez presents to the clinic complaining of heartburn. Questioning by the clinic staff reveals that the severity of her attacks increases when she lies down after eating a heavy evening meal. (p. 480-481)

a. What is the name of her condition?

b. What has happened to the stomach to cause reflux of stomach contents into the esophagus?

c. What is the conservative treatment for this condition?

4. There has been a record heat wave lately, and many elderly people are coming to the clinic complaining that they “feel poorly”. In most cases, their skin is cool and clammy, and their blood pressure is low. (p. 499-501)

a. Explain what happens to control of body temperature when hyperthermia depresses the hypothalamus.

b. Is the couple suffering from heat stroke or heat exhaustion?

c. What can be done to alleviate it?

5. During the same heat wave period, Bert, a construction worker, is rushed in unconscious. His skin is hot and dry. His coworkers say that he just suddenly keeled over on the job. (p. 499-501)

a. Is Bert suffering from heat stroke or heat exhaustion?

b. What could happen to the brain if body temperature continues to spiral upward?

c. What immediate measures should be taken to decrease his body temperature?

6. A woman is brought to the emergency room complaining of severe pain in her left iliac region. She reports she has had previous episodes and says that the condition is worse when she is constipated and is relieved by defecation. A large tender mass is palpated in the left iliac fossa and a barium study reveals a large number of diverticula in her descending colon and sigmoid colon. (p. 485-486)

a. What are diverticula?

b. Explain how a lack of fiber (bulk) in the diet promotes their formation.

c. Does this woman have diverticulitis or diverticulosis?

d. Explain the difference.

7. Gary is a 25-year-old young man seen by his dentist for complaints of severe pain in the posterior portion of his jaws. He states that there are tender lumps behind his back teeth and his other teeth feel sore when he chews food. (p. 473-475)

a. What is probably the cause of his complaint?

b. What procedure will likely need to be done?

(continued on back)

8. Henry, a 40-year-old man, complains of sharp pains in the right upper quadrant of his abdomen after eating a big meal. A history of his diet reveals he eats a lot of fried foods. (p. 475-476)

a. What digestive substance produced by the liver breaks large fat globules into smaller ones?

b. What is causing Henry’s pains?

c. If Henry was jaundiced, what condition might be suspected?

9. Maggie, a woman in her early 20’s, has gained 20 pounds over the last year and states that she always feels tired and can’t think clearly. A blood test reveals that her thyroxin level is extremely low.

a. Identify three functions of the thyroid hormone thyroxin? (p. 318)

b. What is the name of the condition that results from not producing enough thyroxine? (p. 498)

c. What is the condition in which the thyroid gland produces too much thyroxine? (p. 498)

d. What are the effects of having an excessive metabolic rate from this condition? (p. 498)

10. A 21-year-old man with severe appendicitis did not seek treatment in time and died a week after his abdominal pain and fever began. It was determined that the infected appendix ruptured, infecting the visceral peritoneum. (p. 466)

a. What is the visceral peritoneum?

b. What is the term for an infected peritoneum?

c. Explain why the peritoneal membranes stick together around the infection site.

Optional activity for Ch 14 bonus points Name: Period:

1. This section relates to body temperature regulation. Insert the correct letter in the answer blanks.

Key Choices

A. Blood D. Heat G. Hypothermia J. Pyrogens

B. Vasoconstriction E. Hyperthermia H. Perspiration K. Shivering

C. Frostbite F. Hypothalamus I. Radiation.

1. By-product of cell metabolism

2. Means of conserving/increasing body heat (two answers)

3. Means by which heat is distributed to all body tissues

4. Site of the body's thermostat

5. Chemicals released by injured tissue cells and bacteria, causing raising of the thermostat (fire)

6. Death of cells deprived of oxygen and nutrients, resulting from withdrawal of blood from the skin circulation when the external temperature is low

7. Means of liberating excess body heat (two answers)

8. Extremely low body temperature

9. Fever, body temperature above normal

2. Identify the correct choice from the list of terms regarding cellular metabolism.

A. Kilocalorie (1000 calories) E. Ammonia I. Total metabolic rate (TMR)

B. Acetoacetic acid & Acetone F. Basal metabolic rate (BMR) J. Urea

C. Glucose G. Essential amino acids

D. Thyroxin H. Ketosis (ketoacidosis)

1. The amount of energy needed to perform essential, vital functions

2. The amount of energy needed for all activities to maintain life

3. The potential amount of energy that a food item has is this unit of energy

4. Cells use this fuel molecule to produce energy in the form of ATP

5. The hormone produced by the thyroid gland that increases cell metabolism

6. When carbohydrates are unavailable, fat is metabolized for energy, producing these harmful products that accumulate in the blood

7. These intermediate products lower blood pH, causing this condition

8. Protein cannot be made unless all amino acid types are present. The amino acids our body cannot synthesize so must be taken in through the diet are called

9. When amino acids are oxidized to form cellular energy, their amino groups are removed and release this harmful substance into the blood

10. In the liver, this harmful substance is combined with carbon dioxide to form ___ which can be safely transported to the kidneys for removal from the body.

3. The liver has many functions in addition to its digestive function. Complete the following statements that elaborate on the liver's functions by inserting the correct terms in the answer blanks.

The liver is the most important metabolic organ in the body. In addition to its processing of amino acids and sugars, the liver plays an important role in the processing of fats. In its metabolic role, the liver uses amino acids from the blood to make many blood proteins.

1. An important blood protein that helps hold water in the bloodstream is

2. Blood proteins that prevent blood loss when vessels are damaged are

3. The liver also makes a steroid substance that is released to the blood, that has been implicated in high blood pressure and heart disease, called

4. The liver maintains homeostatic blood glucose levels by removing glucose from the blood when blood glucose levels are high, called

5. The liver stores excessive blood glucose in a form called

6. When blood glucose levels are low, a condition called

7. the liver cells break down the stored carbohydrate and release glucose to the blood once again in a process called

8. When the liver makes glucose from non-carbohydrate substances such as fats or proteins, the process of creating a “new” sugar is termed

9. The liver also removes harmful substances, such as drugs and alcohol, from the blood in a process called

10. The liver is protected by a type of cell that ingests bacteria and other debris called

11. The liver also forms small complexes that transport fatty acids, fats, and cholesterol in the blood called

12. These complexes are needed because lipids are _____ (unable to dissolve) in the watery plasma of the blood.

13. The type of lipoprotein that transports cholesterol from the liver to peripheral tissues, often contributing to deposits of fatty plaques in arteries, is

14. Cells use cholesterol to construct their plasma

15. Cells also use cholesterol to synthesize steroid

16. The type of lipoprotein that transports cholesterol from tissues to the liver, assisting in lowering fatty plaque in arteries, is

17. The liver breaks down the cholesterol into

18. High levels of cholesterol in the plasma may be deposited in blood vessel walls and may lead to hardening of the arteries called

19. Two other important functions of the liver are the storage of vitamins, such as the vitamin needed for vision, vitamin

20. The liver also stores (as ferritin) ______, the metal needed by red blood cells to produce hemoglobin (to carry oxygen)

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falciform ligament

arteriole

venule

Intestinal glands

Serosa

[pic] [pic]

Muscu-

laris

Mucosa

Sub-mucosa

Lumen

Small Intestine:

Column B

A. Absorption

B. Enzymatic breakdown

C. Defecation

D. Ingestion

E. Mastication

F. Emesis

G. Churning

H. Deglutition

I. Segmentation

J. Peristalsis

K. Bolus

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