Deck 28: Physiology of the Digestive System

Question 1

What is the primary source for the bulk of the lipase used in the gastrointestinal tract?

A)Liver
B)Pancreas
C)Stomach
D)Gallbladder

Answer 1

B

Question 2

What does Lugol's iodine solution test for when analyzing amylase activity?

A)Presence of starch
B)Presence of sugars
C)Presence of protein
D)Presence of lipids

Answer 2

A

Question 3

Into what structures are the glucose and amino acids absorbed?

A)Simple cuboidal cells of the stomach
B)Simple columnar cells of the stomach
C)Simple columnar cells of the small intestines
D)Lacteals of the small intestine villi

Answer 3

C

Question 4

Which is not a source of amylase?

A)Small intestine
B)Liver
C)Pancreas
D)Mouth

Question 5

What are the buildings blocks of triglycerides (neutral fats)?

A)Amino acids and nucleotides
B)Diglycerides and alcohols
C)Nucleotides and fatty acids
D)Monoglycerides and fatty acids

Question 6

What is litmus cream?

A)Mix of litmus powder and fresh cream
B)Mix of lime juice and litmus paper
C)Litmus paper dissolved in deionized water
D)Litmus powder dissolved in deionized water

Question 7

What are the sources of amylase?

A)Liver, gallbladder, and mouth
B)Mouth, small intestine, and pancreas
C)Pancreas, liver, and gallbladder
D)Mouth, liver, and pancreas

Question 8

What converts inactive pepsinogen into active pepsin?

A)Pancreatic protease
B)Salivary amylase
C)Mucus
D)Hydrochloric acid

Question 9

What are the building blocks of proteins?

A)Fatty acids
B)Amino acids
C)Diglycerides
D)Nucleotides

Question 10

What are the building blocks of proteins?

A)Nucleotides
B)Monosaccharides
C)Fatty acids
D)Amino acids

Question 11

What does Benedict's reagent test for when analyzing amylase activity?

A)Presence of sugars
B)Presence of protein
C)Presence of lipids
D)Presence of starch

Question 12

When doing the amylase activity, you will be examining the effect of which of the following variables on enzyme activity?

A)Concentration
B)pH
C)Osmolality
D)Temperature

Question 13

What is the substrate for amylase?

A)Starch
B)Protein
C)Lipids
D)Sugars

Question 14

What is the function of salivary amylase in the mouth?

A)Denatures proteins
B)Denatures monosaccharides
C)Emulsifies lipids
D)Hydrolyzes starch into oligosaccharides

Question 15

What has to emulsify lipids before they can be hydrolyzed?

A)Hydrochloric acid
B)Bile
C)Lipase
D)Protease

Question 16

What does Biuret reagent test for when analyzing pepsin activity?

A)Presence of alcohol sugars
B)Presence of nucleotides
C)Products of emulsification
D)Products of protein digestion

Question 17

When analyzing amylase activity in the lab, why are the test tubes incubated at 37 degrees C?

A)It is a convenient temperature in the lab setting.
B)It is the optimal temperature for enzyme activity.
C)It is the optimal temperature to denature the substrate.
D)It is the optimal temperature to grow the substrate.

Question 18

Where does the chemical digestion of proteins begin?

A)Mouth
B)Liver
C)Stomach
D)Small intestine

Question 19

When analyzing amylase activity in the lab, how is the amylase denatured?

A)By mixing it with hydrochloric acid
B)By mixing it with alcohol
C)By freezing it
D)By boiling it

Question 20

Where does chemical digestion of proteins begin?

A)Mouth
B)Stomach
C)Small intestines
D)Esophagus

Question 21

Which of the following would take the least time to digest within the gastrointestinal tract?

A)Dipeptide
B)Amino acid
C)Tripeptide
D)Protein

Question 22

What is the first thing that should happen when fatty chyme enters the duodenum?

A)The liver is stimulated to synthesize bile.
B)The pancreas is stimulated to synthesize and release lipases.
C)The liver and gallbladder contract to release bile.
D)The duodenal cells release the hormone cholecystokinin.

Question 23

How do amino acids get to the liver for processing?

A)Via the hepatic vein
B)Via the hepatic portal vein
C)Via the hepatic artery
D)Via the splenic vein

Question 24

Explain why starch digestion by salivary amylase stops within the stomach cavity.

A)Stomach acids inactivate the amylase.
B)Gastric amylase assumes the function of starch digestion.
C)Starch digestion is completed on reaching the stomach.
D)Salivary amylase is inactivated by the high temperature within the stomach.

Question 25

What are the building blocks of lipids?

A)Fatty acids and monoglycerides
B)Sugars and starches
C)Triglycerides and nucleotides
D)Nucleotides and amino acids

Question 26

Of the following, which is the last to act within the brush border of the enterocytes?

A)Aminopeptidase
B)Pepsin
C)Trypsin
D)Chymotrypsin

Question 27

What chemically breaks proteins down into large polypeptides?

A)Pepsin
B)Protease
C)Pepsinogen
D)Bile

Question 28

Which of the following includes all the others?

A)Triglyceride
B)Fatty acid
C)Glycerol
D)Lipase

Question 29

What is the effect of freezing on lipase?

A)It escalates the enzyme's reactivity.
B)It slows down enzymatic activity.
C)It denatures the enzyme.
D)It isolates the enzyme in ice.

Question 30

How are large lipid globules made into smaller globules in the small intestine?

A)Primarily by churning and some lipase activity
B)Primarily by the action of lipase
C)Primarily by the mechanical activity of bile
D)Primarily by chemical activity of hydrochloric acid

Question 31

What is the optimal pH level for pepsin activity?

A)3-4
B)10-13
C)1-3
D)7

Question 32

What cell produces pepsinogen?

A)Acinar cellX
B)Duodenal cell
C)Chief cell
D)Beta cell

Question 33

What function do the salivary glands, pancreas, and enterocytes have in common?

A)They all produce amylase.
B)They all produce lipase.
C)They all absorb nutrients.
D)They all secrete pepsinogen.