Question 1

What chemically breaks proteins down into large polypeptides?

Accepted Answer

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

Question 2

Into what structures are the glucose and amino acids absorbed?

Accepted Answer

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 
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 C

Question 3

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

Accepted Answer

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

Question 4

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

Accepted Answer

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

Question 5

What are the building blocks of lipids?

Accepted Answer

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

Question 6

What is the effect of freezing on lipase?

Accepted Answer

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. 
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 7

What is the function of salivary amylase in the mouth?

Accepted Answer

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

Question 8

What converts inactive pepsinogen into active pepsin?

Accepted Answer

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

Question 9

What cell produces pepsinogen?

Accepted Answer

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

Question 10

What is the substrate for amylase?

Accepted Answer

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

Question 11

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

Accepted Answer

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

Question 12

What are the building blocks of proteins?

Accepted Answer

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

Question 13

What are the building blocks of proteins?

Accepted Answer

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

Question 14

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

Accepted Answer

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

Question 15

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

Accepted Answer

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. 
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 16

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

Accepted Answer

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

Question 17

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

Accepted Answer

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. 
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

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

Accepted Answer

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. 
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 19

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

Accepted Answer

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

Question 20

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

Accepted Answer

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 
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

Exam 28: Physiology of the Digestive System

What chemically breaks proteins down into large polypeptides?

Into what structures are the glucose and amino acids absorbed?

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

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

What are the building blocks of lipids?

What is the effect of freezing on lipase?

What is the function of salivary amylase in the mouth?

What converts inactive pepsinogen into active pepsin?

What cell produces pepsinogen?

What is the substrate for amylase?

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

What are the building blocks of proteins?

What are the building blocks of proteins?

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

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

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

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

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

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

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

Introduction to Anatomy and Physiology

Introduction to the Organ Systems

Chemistry

The Microscope

The Cell

Histology

The Integumentary System

Introduction to the Skeletal System

The Axial Skeleton

The Appendicular Skeleton

Joints

Introduction to the Muscular System: Muscle Tissue

Gross Anatomy of the Muscular System

Introduction to the Nervous System

The Central Nervous System: Brain and Spinal Cord

The Peripheral Nervous System: Nerves and Autonomic Nervous System

General and Special Senses

The Endocrine System

Blood

Anatomy of the Heart

Physiology of the Heart

Anatomy of Blood Vessels

Circulatory Pathways and the Physiology of Blood Vessels

The Lymphatic System

Anatomy of the Respiratory System

Physiology of the Respiratory System

Anatomy of the Digestive System

Anatomy of the Urinary System

Physiology of the Urinary System

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