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5 Written questions

5 Matching questions

  1. Ingestion
  2. Ileum
  3. Components of Digestive System
  4. Abdominal Cavity
  5. General Organization of the Digestive Tract
  1. a The last segment of the small intestine, about 12 feet long, and ends at the Ileocecal valve: controls the flow from the small intestine into the large intestine.
  2. b Oral cavity, teeth, tongue, esophagus, liver, gallbladder, large intestine, salivary glands, pharynx, stomach, pancreas, and small intestine. From the mouth to the anus.
  3. c Bordered by superiorly by the diaphragm, bordered inferiorly by the pelvic cavity, and lined by the peritoneum a serous membrane.
  4. d Occurs when materials enter digestive tract via the mouth.
  5. e Four major layers: from inside to outside: mucosa, submucosa, muscularis, and serosa.

5 Multiple choice questions

  1. Two thick layers of smooth muscles- inner and outer longitudinal, and involved in peristalsis, which is wave-like muscular contractions that move materials along digestive tract, and contains a nerve plexus.
  2. Secrete mucus for protection.
  3. The middle segment of the small intestine, about 8 feet one, and the site of most digestion and absorption.
  4. A hollow muscular tube, transports solid food and liquids to the stomach, and passes through the diaphragm muscle to get from the larynx to the abdomen.
  5. Simple columnar epithelium which invaginates to form gastric glands.

5 True/False questions

  1. MucosaDeep to the mucosa, dense irregular connective tissue, and contains large blood vessels, large lymphatic vessels, and large nerves.

          

  2. Parietal cellsSecrete HCl (hydrochloric acid)- gastric acid.

          

  3. VilliFingerlike projections, which increase surface area.

          

  4. G cellsRelease the hormone Gastrin, which stimulates secretions by parietal and chief cells.

          

  5. Functions of the StomachStorage of ingested food, sterilization of ingestive food, some digestion: mechanical breakdown of ingested food by churning; chemical breakdown of food material: by acids and enzymes, and some absorption of alcohol and aspirin.

          

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