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5 Written questions

5 Matching questions

  1. Jaundice
  2. Peristalsis
  3. Urea
  4. chyme
  5. bolus
  1. a an accumulation of bile pigments in the blood producing a yellow color of the skin.
  2. b Partially digested, semiliquid food mixed with digestive enzymes and acids in the stomach.
  3. c the main nitrogen-containing waste excreted in the urine
  4. d the waves of contraction seen in tubelike organs; propels substances along the tract.
  5. e a rounded mass of food prepared by the mouth for swallowing.

5 Multiple choice questions

  1. A muscular tube that connects the mouth to the stomach.
  2. The last section of the digestive system, where water is absorbed from food and the remaining material is eliminated from the body. About 6 feet long and is composed of the cecum, colon, rectum and anus.
  3. A large solid organ that lies in the right upper quadrant immediately below the diaphragm; it produces bile, stores glucose for immediate use by the body, and produces many substances that help regulate immune responses., Breaks down toxins, such as alcohol and processes nutrients into forms easier for the rest of your body to use.
  4. Inflammation of the liver
  5. the sac beneath the right lobe of the liver used for bile storage.

5 True/False questions

  1. ConstipationCondition characterized by difficulty in passing stool or an infrequent passage of hard stool

          

  2. Small IntestineThe last section of the digestive system, where water is absorbed from food and the remaining material is eliminated from the body. About 6 feet long and is composed of the cecum, colon, rectum and anus.

          

  3. Salivary Glandglands of the mucosa of the stomach that secrete HCl and hydrolytic enzymes (primarily pepsinogen, the inactive form of pepsin, a protein-digesting enzyme), which begins the enzymatic, or chemical breakdown of protein foods.

          

  4. PolypA polymer (chain) of many amino acids linked together by peptide bonds.

          

  5. Gastric glandglands of the mucosa of the stomach that secrete HCl and hydrolytic enzymes (primarily pepsinogen, the inactive form of pepsin, a protein-digesting enzyme), which begins the enzymatic, or chemical breakdown of protein foods.