BIOD 121 (Portage): Module 2 Complete Question and Answers
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BIOD 121 : Module 2
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BIOD 121 : Module 2
BIOD 121 (Portage): Module 2 Complete
Question and Answers
Digestion Ans- process of transforming food into basic nutrients that can be absorbed and used by the
body
Without the process, the nutrients we initially consume in food would be useless: Ans- digestion
Before food even enters the m...
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BIOD 121 (Portage): Module 2 Complete
Question and Answers
Digestion Ans- process of transforming food into basic nutrients that can be absorbed and used by the
body
Without the process, the nutrients we initially consume in food would be useless: Ans- digestion
Before food even enters the mouth, a cascade of events involving the nervous system and a variety of
hormones are set off based on a variety of stimulus: Ans- cognition, sound, odor, appearance, and taste
cognition Ans- thoughts about food can start the flow of saliva
sound Ans- hearing a description of the meal
odor Ans- smells stimulate a hunger response and influence its taste
appearance Ans- seeing the food
taste Ans- begins as the food enters your mouth and also how it feels
Once food enters the mouth it begins to break down into smaller units in both Ans- mechanical and
chemical processes
Mechanical process begins Ans- in the mouth with chewing
peristalsis Ans- involuntary muscle contractions are used to move food mixtures along the tract
Enzymes, acid, bile, and mucus Ans- chemical means the body has at its disposal to further aid in
breaking down food
,enzymes Ans- proteins that catalyze (speed up) chemical reactions. They catalyze the chemical reactions
required to break down food particles into smaller parts, which prepares the nutrients for absorption
gastrointestinal (GI) tract Ans- a long hollow tube consisting of several layers of tissue that begins with
the mouth and ends at the anus
nutrient absorption occurs across the wall of the Ans- gastrointestinal (GI) tract
mucosa (intestinal wall) Ans- is the inner-most layer, and it is made of absorption cells and glands
circular and longitudinal muscles Ans- comprise the outer layers, both of which function to mix and
move food along the GI tract
Circular bands of muscle Ans- most often found where one part of the tract connects to another, serving
as valves to control the flow of the food particles
3 processes the body can use to move nutrients from the GI tract into the blood/lymph system and
eventually into the cells: Ans- Passive diffusion, Facilitated diffusion, and Active transport
Passive diffusion Ans- substances move easily in and out of cells without the use of energy. Nutrients
move from high to low concentration.
Facilitated Diffusion Ans- no energy is required, but a special protein carrier is required to help
substances cross in or out of the cell. Nutrients move from high to low concentration.
2 processes that move from high to low concentrations and require no energy Ans- passive and
facilitated diffusion
Active transport Ans- energy is required to move substances in or out of the cell. Nurtients move from
low to high concentrations
, Moves nutrients against the natural gradient: Ans- active transport
Does not require a special protein carrier/transport molecules: Ans- passive transport
GI tract can be divided into six main parts: Ans- 1) mouth
2) esophagus
3) stomach
4) small intestine
5) large intestine
6) rectum
4 main organs produce and secrete substances that aid in digestion, but they are NOT part of the GI
tract: Ans- 1) salivary glands
2) liver
3) gallbladder
4) pancreas
Beginning of the GI tract: Ans- mouth
Function of the mouth: Ans- to alter food particles to prepare them to be swallowed
Mechanical digestion: Ans- occurs as the teeth break the food into smaller particles. This stimulates the
salivary glands to secrete saliva.
Saliva Ans- a watery fluid containing a lubricant (mucus) and enzymes to prepare food for the next step
in the GI tract.
Mucus: Ans- mixes with food, lubricating the particles and making it easier to swallow
Enzymes released in the mouth have specific functions: Ans- - salivary amylase breaks down starches
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