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PCAT Biology Digestion

Subjects : pcat, biology
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. The breakdown of large food particles into smaller particles through mastication






2. Stimulates the parietal cells to produce a substance (HCl) that denatures proteins and activates digestive enzymes






3. Lacking lactase enzyme






4. Produces enzymes such as amylase - trypsin - lipase






5. Produced by the pancreas for fat digestion






6. Enzyme in saliva which hydrolyzes starch to maltose






7. Patients usually have a decreased lower esophageal reflux pressure - leading to an increased passage of stomach contents into the esophagus






8. Contains a typholosole to provide increased surface area for digestiona nd absorption






9. Place to store food






10. Unable to synthesize their own nutrients






11. Finger like projections that extend out of the intestinal wall -contain capillaries and lacteals






12. Large particles of food into small particles begins by cutting and grinding in the mouth and churning in the digestive tract






13. Emulsifies fats - breaking down large globules into small droplets (contains no enzymes)






14. Converted to pepsin and synthesized by chief cells






15. Can occur after spontaneous transient lower esophageal sphincter relaxations not associated with swallowing






16. Secreted from the intestinal mucosa for polypeptide digestion






17. Fuse with the food vacuole and release their digestive enzymes that act upon the nutrients






18. Uses intracellular and extracellular digestion






19. Decreased lower esophageal sphincter pressure is not always associated with the development of GERD; however - the majority of patients






20. Secreted from intestinal mucosa for digestion of maltose - lactose - sucrose






21. The muscular tube leading from the mouth to the stomach






22. Improve food digestion






23. Occurs within the cell - usually in membrane-bound vesicles






24. Secreted by the stomach that is a protein-hydrloyzing enzyme - and hydrochloric acd - which kills bacteria - dissolves the intercellular 'glue' holding food tissues together - and activates certain proteins






25. A large - muscular organ located in the upper abdomen - stores and partially digests food






26. Lubricates food to facilitate swallowing and provides a solvent for food particles =secreted in response toa nervous reflex triggered by the presence of food in the oral cavity






27. Secreted from the intestinal mucosa for fat digestion






28. Food is moved down the esophagus by this rhythmic waves of involuntary muscular contraction






29. When nutrients are required for plants - the storage polymers are broken down to simpler molecules by enzyme hydrolysis






30. Provides for transient storage of feces before elimination through the anus






31. Vessels of the lymphatic system






32. Produced and stored in the I cells of the duodenal and jejunal mucosa






33. Refers to a digestive process that occurs outside of the cell - within a lumen or tract






34. Produces bile in the gall bladder before release into the small intestine






35. Synthesized and stored in the S cells of the upper intestine -stimulates the secretion of bicarbonate-containing substances from the pancreas and inhibits gastric emptying and gastric acid production






36. A typical saprophyte that lives on dead organic material - that secrete enzymes into the external environment (on bread)






37. Secretion of the parietal cells that facilitates the absorption of vitamin b12 across the intestinal lining






38. Completes chemical digestion -divided into three section: duodenum - jejunum - and the ileum -highly adapted to absorption






39. Restin pressures of the lower esophageal sphincter normally range from 15-35mmHg above gastric baseline pressure






40. Degradation of large molecules into smaller molecules that can be absorbed into the bloodstream and used directly by cells






41. Bring food to the mouth (ingestion) and release the particles intoa cup-like sac






42. 1.5m long -functions in the absorption of salts and the absorption of any water not already absorbed by the small intestine






43. Where mechanical and chemical digestion of food begins






44. Biting and chewing action of teeth






45. Pseudopods surround and engulf food and enclose it in food vacuoles






46. Secreted from intestinal mucos for digestion of lactose






47. Produced by the pancreas to digest carbohydrates






48. Enzymes are secreted - hydrolyzing complex nutrients into simpler molecules - which are then absorbed






49. Secretes two substances: intrinsic factor and hydrchloric acid






50. Line the gastrovascular cavity secrete enzymes into the cavity