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






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






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






4. Produced by the pancreas to digest carbohydrates






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






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






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






8. 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






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






10. Secretes two substances: intrinsic factor and hydrchloric acid






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






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






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






14. Place to store food






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






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






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






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






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






20. Refers to the enzymatic breakdown of macromolecules into smaller molecules and begins in the mouth when the salivary glands secrete saliva






21. Produces enzymes such as amylase - trypsin - lipase






22. Biting and chewing action of teeth






23. Improve food digestion






24. Vessels of the lymphatic system






25. Secreted from the intestinal mucosa for fat digestion






26. Produced by the pancreas for protein digestion






27. The breakdown of large food particles into smaller particles through mastication






28. Enzymes are secreted to digest the fly and absorb the soluble end products






29. 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






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






31. Uses intracellular and extracellular digestion






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






33. An acidic - semifluid mixture of partially digested food produced from the churning of the stomach






34. Have one way digestive tract with both a mouth and an anus






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






36. Accomplished by enzymatic hydrolysis -nutrients pass through the semipermeable plasma membrane of the gut cells to be further metabolized or transported






37. To grind the food






38. Enzyme in saliva which hydrolyzes starch to maltose






39. (Insects) have a digestive system similar to that of the earthworm






40. Where mechanical and chemical digestion of food begins






41. Unable to synthesize their own nutrients






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






43. Converted to pepsin and synthesized by chief cells






44. Produced by the pancreas for fat digestion






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






46. Line the gastrovascular cavity secrete enzymes into the cavity






47. Secreted from intestinal mucos for digestion of lactose






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






49. Secreted from the intestinal mucosa for polypeptide digestion






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