Chapter 14 The Digestive System and Body Metabolism 291

PHYSIOLOGY OF THE DIGESTIVE SYSTEM

14. Match the descriptions in Column B with the appropriate terms referring
to digestive processes in Column A. Letters or terms may be used more
than once.

Column A Column B

_________________________ 1. Ingestion A. Transport of nutrients from

lumen to blood
_________________________ 2. Propulsion
B. Enzymatic breakdown
_________________________ 3. Mechanical digestion
C. Elimination of feces
_________________________ 4. Chemical digestion
D. Eating
_________________________ 5. Absorption E. Chewing
_________________________ 6. Defecation F. Churning

G. Includes swallowing

H. Segmentation and peristalsis

15. Identify the pathological conditions described below by using terms from the
key choices. Insert the correct term or letter in the answer blanks.

Key Choices
A. Appendicitis C. Diarrhea E. Heartburn G. Peritonitis
B. Constipation D. Gallstones F. Jaundice H. Ulcer

_________________________ 1. Inflammation of the abdominal serosa

_________________________ 2. Condition resulting from the reflux of acidic gastric juice into
the esophagus

_________________________ 3. Usually indicates liver problems or blockage of the biliary ducts

_________________________ 4. An erosion of the stomach or duodenal mucosa

_________________________ 5. Passage of watery stools

_________________________ 6. Causes severe epigastric pain; associated with prolonged storage

of bile in the gallbladder

_________________________ 7. Inability to pass feces; often a result of poor bowel habits

_________________________ 8. Inflammation of the wormlike extension of the large intestine.

292 Anatomy & Physiology Coloring Workbook

16. This section relates to food breakdown in the digestive tract. Using the key
choices, select the appropriate terms to complete the following statements.
Insert the correct letter or term in the answer blanks.

Key Choices
A. Bicarbonate-rich fluid F. HCl K. Mucus
B. Bile G. Hormonal stimulus L. Pepsin
C. Brush border enzymes H. Lipases M. Psychological stimulus
D. Chewing I. Mechanical stimulus N. Rennin
E. Churning J. Mouth O. Salivary amylase

_________________________ 1. Starch digestion begins in the mouth when (1) is ducted in

by the salivary glands.

_________________________ 2. Gastrin, which prods the stomach glands to produce more

enzymes and HCl, represents a (2) .

_________________________ 3. The fact that the mere thought of a relished food can make
your mouth water is an example of (3) .

_________________________ 4. Many people chew gum to increase saliva formation when

their mouths are dry. This type of stimulus is a (4) .

_________________________ 5. Protein foods are largely acted on in the stomach by (5) .

_________________________ 6. For the stomach protein-digesting enzymes to become active,

(6) is needed.

_________________________ 7. Considering living cells of the stomach (and everywhere) are

largely protein, it is amazing that they are not digested by the
activity of stomach enzymes. The most important means of
stomach protection is the (7) it produces.

_________________________ 8. A milk protein–digesting enzyme found in children but uncom-

mon in adults is (8) .

_________________________ 9. The third layer of smooth muscle found in the stomach wall
allows mixing and mechanical breakdown by (9) .

_________________________ 10. Important intestinal enzymes are the (10) .

_________________________ 11. The small intestine is protected from the corrosive action of
hydrochloric acid in chyme by (11) , which is ducted in
by the pancreas.

_________________________ 12. The pancreas produces protein-digesting enzymes, amylase, and

nucleases. It is the only important source of (12) .

_________________________ 13. A nonenzyme substance that causes fat to be dispersed into

smaller globules is (13) .
 Chapter 14 The Digestive System and Body Metabolism 293

17. Hormonal stimuli are important in digestive activities that occur in the stomach
and small intestine. Using the key choices, identify the hormones that function
as described in the following statements. Insert the correct term or letter
response in the answer blanks. Letters or terms may be used more than once.

Key Choices
A. Cholecystokinin B. Gastrin C. Secretin

_________________________ 1. These two hormones stimulate the pancreas to release

its secretions.

_________________________ 2. This hormone stimulates increased production of gastric juice.

_________________________ 3. This hormone causes the gallbladder to release stored bile.

_________________________ 4. This hormone causes the liver to increase its output of bile.

18. Various types of foods are ingested in the diet and broken down to their build-
ing blocks. Use the key choices to complete the following statements according
to these understandings. Insert the correct term or letter in the answer blanks.

Key Choices
A. Amino acids D. Galactose G. Maltose
B. Fatty acids E. Glucose H. Starch
C. Fructose F. Lactose I. Sucrose

_________________________ 1. The building blocks of carbohydrates are monosaccharides,

or simple sugars. The three common simple sugars in our diet
_________________________ are ____, ____, and ____.

_________________________

_________________________ 2. Disaccharides include ____, ____, and ____.

_________________________

_________________________

_________________________ 3. Protein foods must be digested to ____ before they can be absorbed.

_________________________ 4. Fats are broken down to two types of building blocks, ____ and
glycerol.

_________________________ 5. Of the simple sugars, ____ is most important; it is the sugar

referred to as “blood sugar.”
294 Anatomy & Physiology Coloring Workbook

19. Dietary substances capable of being absorbed are listed next.

(A) If the substance is most often absorbed from the digestive tract by active
transport processes, put an A in the blank. If it is usually absorbed passively
(by diffusion or osmosis), put a P in the blank.
(B) Circle the substance that is most likely to be absorbed into a lacteal rather
than into the capillary bed of the villus.

______ 1. Water ______ 3. Simple sugars ______ 5. Electrolytes

______ 2. Amino acids ______ 4. Fatty acids

20. Complete the following statements that describe mechanisms of food mixing
and movement. Insert your responses in the answer blanks.

_________________________ 1. Swallowing, or (1) , occurs in two major phases—the (2)

and (3) . During the voluntary phase, the (4) is used to
_________________________ 2. push the food into the throat, and the (5) rises to close
off the nasal passageways. As food is moved involuntarily
_________________________ 3. through the pharynx, the (6) rises to ensure that its pas-
sageway is covered by the (7) so that ingested substances
_________________________ 4. do not enter respiratory passages. It is possible to swallow
water while standing on your head because the water is
_________________________ 5. carried along the esophagus involuntarily by the process of
(8) . The pressure exerted by food on the (9) valve
_________________________ 6. causes it to open so that food can enter the stomach.

_________________________ 7. The two major types of movements that occur in the small
intestine are (10) and (11) . One of these movements, the
_________________________ 8. (12) , acts to continually mix the food with digestive juices,
and (strangely) also plays a major role in propelling foods
_________________________ 9. along the tract. Still another type of movement seen only in
the large intestine, (13) occurs infrequently and acts to
_________________________ 10. move feces over relatively long distances toward the anus.
Presence of feces in the (14) excites stretch receptors so
_________________________ 11. that the (15) reflex is initiated. Irritation of the gastrointesti-
nal tract by drugs or bacteria might stimulate the (16) cen-
_________________________ 12. ter in the medulla, causing (17) , which is essentially a
reverse peristalsis.
_________________________ 13.

_________________________ 14.

_________________________ 15.

_________________________ 16.

_________________________ 17.