BIO 1620 CHPT 24 AND 25

16. Anticipation of eating food causes an increase in secretion of gastric juice. This phase of gastric secretion is called the _____ phase. A. cephalic B. gastric C. intestinal D. pancreatic E. conscious

A

19. Gastritis, peptic ulcers and gastric cancer can all be caused by A. Helicobacter pylori, a bacterium. B. increased secretion of gastric bicarbonate. C. pH of the stomach contents continuously greater than 4. D. increased mucus production by the neck cells. E. None of these choices is correct.

A

23. The absorptive state A. occurs immediately to about 4 hours after meals. B. is when glycogenolysis usually occurs. C. has gluconeogenesis as one of its main events. D. occurs in the large intestine. E. occurs just before breakfast.

A

8. What disease is caused by the absence of enteric neurons in the distal large intestine? A. Hirschprung disease B. multiple endocrine neoplasia type 2 C. spastic colon D. gastroenteritis

A

9. A large amount of fat accumulates in the A. greater omentum. B. lesser omentum. C. coronary ligament. D. sigmoid mesocolon. E. visceral peritoneum.

A

1. Which is the correct order of the regions of the digestive tract from superior to inferior? A. pharynx, esophagus, large intestine, small intestine B. oral cavity, stomach, small intestine, large intestine C. stomach, esophagus, large intestine, small intestine D. anus, large intestine, stomach, esophagus

B

11. Which of the following minerals is important in acid-base balance? A. calcium B. chlorine C. iron D. manganese E. sodium

B

13. What moves the bolus during the esophageal phase of deglutition? A. pharyngeal constriction B. peristalsis C. the tongue D. segmentation

B

18. Food in the stomach is squeezed and mixed with gastric juices, forming a semiliquid called A. bolusin. B. chyme. C. bile. D. phlegm. E. feces

B

18. The formation of triglycerides is called A. glycogenesis. B. lipogenesis. C. gluconeogenesis. D. ketogenesis. E. beta-oxidation

B

19. Amino acids can be used as a source of energy A. by converting them into nucleic acids. B. by subjecting them to oxidative deamination. C. in the process of transamination. D. by converting them to ethanol. E. and can be stored in the body.

B

2. The movement of food through the digestive tract is A. segmentation. B. propulsion. C. mixing. D. mastication.

B

20. The formation of glycogen from glucose is called _____. A. glycolysis B. glycogenesis C. glycogenolysis D. gluconeogenesis E. glucogenesis

B

22. There is a need for glucose in the body. Which of the following reactions will yield glucose directly? A. beta oxidation B. glycogenolysis C. glycolysis D. deamination E. glucogenesis

B

23. Nutrient-rich blood from the digestive tract comes to the liver by way of the A. hepatic artery. B. hepatic portal vein. C. hepatic vein. D. inferior vena cava. E. celiac trunk.

B

25. The anal canal A. begins at the sigmoid colon and ends at the rectum. B. has an internal sphincter composed of smooth muscle. C. contains many goblet cells. D. contains tubular glands called crypts. E. has an external sphincter composed of smooth muscle.

B

3. A mixing contraction in the small intestine is called A. peristalsis. B. segmental contraction. C. deglutition. D. mass movement.

B

4. If the fatty acid portion of a fat molecule has ten double covalent bonds, the fat is said to be A. hydrogenated. B. polyunsaturated. C. monounsaturated. D. saturated. E. disaturated.

B

4. Which of the following occurs in the large intestine? A. chemical digestion B. mass movements C. mastication D. mixing waves E. neutralization

B

5. Which of the following is an essential fatty acid? A. lecithin B. linoleic acid C. stearic acid D. butyric acid E. hydrochloric acid

B

7. Water-soluble vitamins include A. vitamin A. B. vitamin C. C. vitamin D. D. vitamin K. E. vitamin E.

B

8. Fat soluble vitamins can be toxic in large doses because they A. do not dissolve in water. B. can be stored and accumulate in body tissues. C. are rapidly excreted. D. release free radicals. E. are flushed out of the body.

B

1. Essential nutrients A. are important in the diet but not necessary for life. B. are the only nutrients required by the body. C. cannot be made in sufficient quantities by the body. D. are needed to make food taste good. E. are manufactured by the body.

C

10. The salivary glands that open into the oral cavity beside the frenulum of the tongue are the A. parotid glands. B. sublingual glands. C. submandibular glands. D. labial glands. E. lacrimal glands.

C

10. Which of the following vitamins is mismatched with its function? A. vitamin D - bone growth B. vitamin A - rhodopsin synthesis C. folate - synthesis of clotting factors D. vitamin C - collagen synthesis E. vitamin B12 - red blood cell production

C

12. The Daily Values appearing on food labels are based on a ________ kilocalorie reference diet. A. 1200 B. 1500 C. 2000 D. 2500

C

12. Why does the superior part of the esophagus contain skeletal muscle instead of smooth muscle? A. The first phase of swallowing is under involuntary control. B. The second phase of swallowing is under voluntary control. C. The first phase of swallowing is under voluntary control. D. The second phase of swallowing is under involuntary control.

C

13. When glucose is metabolized in the absence of oxygen, one of the end products is A. pyruvic acid. B. ketone bodies. C. lactic acid. D. citric acid. E. nitric acid.

C

15. The name of the process that couples the movement of hydrogen ions across the inner mitochondrial membrane to ATP production is the A. citric acid cycle. B. glycolytic pathway. C. chemiosmosis. D. Cori cycle. E. hydrosmotic model

C

16. What is the final electron acceptor of the electron transport chain? A. water B. NADH C. oxygen D. carbon dioxide

C

17. The correct sequence of events that occurs when fatty acids are used to generate ATP is A. beta oxidation, electron transport chain, deamination. B. electron transport chain, beta oxidation, glycolysis. C. beta oxidation, citric acid cycle, electron transport chain. D. glycolysis, beta oxidation, citric acid cycle. E. citric acid cycle, glycolysis, beta oxidation.

C

17. Which of the following would inhibit both gastric secretion and gastric motility? A. vagal stimulation B. chewing and swallowing food C. cholecystokinin (CCK) D. gastrin E. large amounts of fiber in the diet

C

20. What is found in an intestinal villus? A. brush border B. digestive enzymes C. blood capillaries and a lacteal D. Peyer patches and a lacteal

C

21. Where does the majority of nutrient absorption occur? A. the stomach and duodenum B. the duodenum and ileum C. the jejunum and duodenum D. the ileum and jejunum

C

22. The gallbladder A. produces bile. B. is attached to the pancreas. C. stores bile. D. produces secretin. E. breaks down red blood cells.

C

24. During the postabsorptive state, the first source of glucose is A. fat. B. sugars. C. glycogen. D. amino acids. E. carbohydrates

C

25. Metabolic rate is the total amount of A. glucose absorbed by the small intestine each hour. B. heat produced by body cells in an hour. C. energy produced and used by the body per unit of time. D. carbon dioxide exhaled per unit of time. E. kilocalories consumed

C

6. Beginning at the lumen, the sequence of layers of the digestive tract wall is A. submucosa, mucosa, serous membrane, muscularis. B. muscularis, lamina propria, submucosa, mucosa. C. mucosa, submucosa, muscularis, serosa. D. peritoneum, submucosa, mucosa, lamina propria. E. submucosa, mucosa, adventitia, muscularis.

C

7. What is the function of interstitial cells of the myenteric plexus? A. chemoreceptors that detect the chemical composition of food B. production of mucus for lubrication and protection C. pacemaker cells that promote rhythmic contractions of the smooth muscle D. release of enzymes for chemical digestion

C

9. Vitamin E and vitamin C A. both release free radicals. B. are needed in RBC production. C. are both antioxidants. D. are formed from provitamins. E. are required for blood clotting.

C

14. The esophagus A. extends from the fauces to the stomach. B. has cartilage in its walls to keep it from collapsing. C. produces two enzymes that digest proteins. D. has upper and lower sphincters to regulate movement of food. E. has thin walls of connective tissue.

D

14. Which of the following is the correct sequence? A. acetyl-CoA formation, glycolysis, electron-transport chain, citric acid cycle B. acetyl-CoA formation, citric acid cycle, electron transport chain, glycolysis C. citric acid cycle, glycolysis, acetyl-CoA formation, electron transport chain D. glycolysis, acetyl-CoA formation, citric acid cycle, electron transport chain E. glycolysis, citric acid cycle, acetyl-CoA formation, electron transport chain

D

2. A kilocalorie (kcal) is a measure of the A. protein content of food. B. acidity of food. C. fat content of food. D. energy content of food. E. heat content of food.

D

21. The process that uses amino acids and glycerol to form glucose is A. ketogenesis. B. glycogenesis. C. lipogenesis. D. gluconeogenesis. E. glycolysis

D

24. Which of the following is located closest to the rectum? A. ascending colon B. descending colon C. transverse colon D. sigmoid colon E. cecum

D

3. Which of the following organs can store glycogen? A. spleen and pancreas B. kidney and adrenal gland C. large and small intestines D. liver and muscles E. stomach and pancreas

D

5. The enteric plexus A. is found in the mucosa. B. consists of the myenteric plexus and the celiac plexus. C. contains sympathetic neurons and fibers. D. controls movement and secretion of the digestive tract. E. is a valve in the GI tract.

D

Inability of the pyloric sphincter to open would prevent A. food from entering the stomach. B. stomach acid from being released. C. digestive enzymes from being released. D. food from entering the small intestine. E. the making of chime

D

11. Which of the following components of saliva is mismatched with its function? A. mucin - lubricant B. lysozyme - antibacterial properties C. bicarbonate - neutralizes acid D. IgA - prevents infection E. salivary amylase - begins protein digestion

E

6. Eicosanoids are involved in A. inflammation. B. blood clotting. C. tissue repair. D. smooth muscle contraction. E. All of these choices are correct.

E