Anatomy & Physiology 1st Edition solutions

Anatomy & Physiology 1
By clicking on this link (http://openstaxcollege.org/ l/fooddigestion) , you can watch a short video of what happens to the food you eat as it passes from your mouth to your intestine. Along the way, note how the food changes consistency and form. How does this change in consistency facilitate your g

Anatomy & Physiology 1
Visit this site (http://openstaxcollege.org/l/ fooddigestion2) for an overview of digestion of food in different regions of the digestive tract. Note the route of non-fat nutrients from the small intestine to their release as nutrients to the body.

Anatomy & Physiology 1
Watch this animation (http://openstaxcollege.org/l/ swallowing) to see how swallowing is a complex process that involves the nervous system to coordinate the actions of upper respiratory and digestive activities. During which stage of swallowing is there a risk of food entering respiratory pathways a

Anatomy & Physiology 1
Watch this animation (http://openstaxcollege.org/l/ stomach1) that depicts the structure of the stomach and how this structure functions in the initiation of protein digestion. This view of the stomach shows the characteristic rugae. What is the function of these rugae?

Anatomy & Physiology 1
Watch this animation (http://openstaxcollege.org/l/ sintestine) that depicts the structure of the small intestine, and, in particular, the villi. Epithelial cells continue the digestion and absorption of nutrients and transport these nutrients to the lymphatic and circulatory systems. In the small in

Anatomy & Physiology 1
By watching this animation (http://openstaxcollege.org/l/foodgroups) , you will see that for the various food groupsproteins, fats, and carbohydratesdigestion begins in different parts of the digestion system, though all end in the same place. Of the three major food classes (carbohydrates, fats, and

Anatomy & Physiology 1
Watch this video (http://openstaxcollege.org/l/liver) to see the structure of the liver and how this structure supports the functions of the liver, including the processing of nutrients, toxins, and wastes. At rest, about 1500 mL of blood per minute flow through the liver. What percentage of this blo

Anatomy & Physiology 1
Which of these organs is not considered an accessory digestive structure? a. mouth b. salivary glands c. pancreas d. liver

Anatomy & Physiology 1
Which of the following organs is supported by a layer of adventitia rather than serosa? a. esophagus b. stomach c. small intestine d. large intestine

Anatomy & Physiology 1
Which of the following membranes covers the stomach? a. falciform ligament b. mesocolon c. parietal peritoneum d. visceral peritoneum

Anatomy & Physiology 1
Which of these processes occurs in the mouth? a. ingestion b. mechanical digestion c. chemical digestion d. all of the above

Anatomy & Physiology 1
Which of these processes occurs throughout most of the alimentary canal? a. ingestion b. propulsion c. segmentation d. absorption

Anatomy & Physiology 1
Which of the following stimuli activates sensors in the walls of digestive organs? a. breakdown products of digestion b. distension c. pH of chyme d. all of the above

Anatomy & Physiology 1
Which of these statements about reflexes in the GI tract is false? a. Short reflexes are provoked by nerves near the GI tract. b. Short reflexes are mediated by the enteric nervous system. c. Food that distends the stomach initiates long reflexes. d. Long reflexes can be provoked by stimuli originati

Anatomy & Physiology 1
Which of these ingredients in saliva is responsible for activating salivary amylase? a. mucus b. phosphate ions c. chloride ions d. urea

Anatomy & Physiology 1
Which of these statements about the pharynx is true? a. It extends from the nasal and oral cavities superiorly to the esophagus anteriorly. b. The oropharynx is continuous superiorly with the nasopharynx. c. The nasopharynx is involved in digestion. d. The laryngopharynx is composed partially of cart

Anatomy & Physiology 1
Which structure is located where the esophagus penetrates the diaphragm? a. esophageal hiatus b. cardiac orifice c. upper esophageal sphincter d. lower esophageal sphincter

Anatomy & Physiology 1
Which phase of deglutition involves contraction of the longitudinal muscle layer of the muscularis? a. voluntary phase b. buccal phase c. pharyngeal phase d. esophageal phase

Anatomy & Physiology 1
Which of these cells secrete hormones? a. parietal cells b. mucous neck cells c. enteroendocrine cells d. chief cells

Anatomy & Physiology 1
Where does the majority of chemical digestion in the stomach occur? a. fundus and body b. cardia and fundus c. body and pylorus d. body

Anatomy & Physiology 1
During gastric emptying, chyme is released into the duodenum through the ________. a. esophageal hiatus b. pyloric antrum c. pyloric canal d. pyloric sphincter

Anatomy & Physiology 1
Parietal cells secrete ________. a. gastrin b. hydrochloric acid c. pepsin d. pepsinogen

Anatomy & Physiology 1
In which part of the alimentary canal does most digestion occur? a. stomach b. proximal small intestine c. distal small intestine d. ascending colon

Anatomy & Physiology 1
Which of these is most associated with villi? a. haustra b. lacteals c. bacterial flora d. intestinal glands

Anatomy & Physiology 1
What is the role of the small intestines MALT? a. secreting mucus b. buffering acidic chyme c. activating pepsin d. preventing bacteria from entering the bloodstream

Anatomy & Physiology 1
Which part of the large intestine attaches to the appendix? a. cecum b. ascending colon c. transverse colon d. descending colon

Anatomy & Physiology 1
Which of these statements about bile is true? a. About 500 mL is secreted daily. b. Its main function is the denaturation of proteins. c. It is synthesized in the gallbladder. d. Bile salts are recycled.

Anatomy & Physiology 1
Pancreatic juice ________. a. deactivates bile. b. is secreted by pancreatic islet cells. c. buffers chyme. d. is released into the cystic duct.

Anatomy & Physiology 1
Where does the chemical digestion of starch begin? a. mouth b. esophagus c. stomach d. small intestine

Anatomy & Physiology 1
Which of these is involved in the chemical digestion of protein? a. pancreatic amylase b. trypsin c. sucrase d. pancreatic nuclease

Anatomy & Physiology 1
Where are most fat-digesting enzymes produced? a. small intestine b. gallbladder c. liver d. pancreas

Anatomy & Physiology 1
Which of these nutrients is absorbed mainly in the duodenum? a. glucose b. iron c. sodium d. water

Anatomy & Physiology 1
Explain how the enteric nervous system supports the digestive system. What might occur that could result in the autonomic nervous system having a negative impact on digestion?

Anatomy & Physiology 1
What layer of the alimentary canal tissue is capable of helping to protect the body against disease, and through what mechanism?

Anatomy & Physiology 1
Offer a theory to explain why segmentation occurs and peristalsis slows in the small intestine.

Anatomy & Physiology 1
It has been several hours since you last ate. Walking past a bakery, you catch a whiff of freshly baked bread. What type of reflex is triggered, and what is the result?

Anatomy & Physiology 1
The composition of saliva varies from gland to gland. Discuss how saliva produced by the parotid gland differs in action from saliva produced by the sublingual gland.

Anatomy & Physiology 1
During a hockey game, the puck hits a player in the mouth, knocking out all eight of his most anterior teeth. Which teeth did the player lose and how does this loss affect food ingestion?

Anatomy & Physiology 1
What prevents swallowed food from entering the airways?

Anatomy & Physiology 1
Explain the mechanism responsible for gastroesophageal reflux.

Anatomy & Physiology 1
Describe the three processes involved in the esophageal phase of deglutition.

Anatomy & Physiology 1
Explain how the stomach is protected from selfdigestion and why this is necessary.

Anatomy & Physiology 1
Describe unique anatomical features that enable the stomach to perform digestive functions.

Anatomy & Physiology 1
Explain how nutrients absorbed in the small intestine pass into the general circulation.

Anatomy & Physiology 1
Why is it important that chyme from the stomach is delivered to the small intestine slowly and in small amounts?

Anatomy & Physiology 1
Describe three of the differences between the walls of the large and small intestines.

Anatomy & Physiology 1
Why does the pancreas secrete some enzymes in their inactive forms, and where are these enzymes activated?

Anatomy & Physiology 1
Describe the location of hepatocytes in the liver and how this arrangement enhances their function.

Anatomy & Physiology 1
Explain the role of bile salts and lecithin in the emulsification of lipids (fats).

Anatomy & Physiology 1
How is vitamin B12 absorbed?