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Practice Test
: Chapter 20-21
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six major types of connective tissue
organ system
pancreatic amylase
Tissue shape naming: flat
large intestine/colon
dermis
absorption
Multiple organs that together perform a vital body function
loose connective tissue, fibrous connective tissue, adipose tissue, cartilage, bone, blood
In Pancreatic juice. Digests polysaccharides into disaccharides
Joins small intestine in T-shaped junction. Sphincter controls passage of unabsorbed food material out of small intestine. Absorbs water from alimentary canal. Produces feces. Colon bacteria produces important vitamins, which are absorbed into bloodstream from colon
Inner layer of the skin. Fairly dense connective tissue with many resilient elastic fibers and strong collagen fibers. Contains hair follicles, oil and sweat glands, muscles, nerves, sensory receptors and blood vessels
squamous, good for diffusion or layers of skin
Cells lining the digestive tract take up (absorb) the products of digestion. Nutrients travel in the body to body cells, where they are jointed together to make the macromolecules of the cells or broken down further to provide energy. Nutrient molecules converted to fat for storage
Short Answer
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nucleases
maltase
organ
chyme
nervous system
Multiple Choice
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what does the lymphatic system carry in absorption
Transports nutrients absorbed by the intestines directly to the liver
Fatty acids and glycerol
Matrix of collagen fibers embedded in a hard mineral substance made of calcium, magnesium and phosphate. Strong without being brittle
Bundles of long cells called muscle fibers. The most abundant tissue in most animals. Large numbers of contractile proteins arranged in parallel in the cytoplasm
Web of fibers embedded in a liquid, jelly, or solid
anus
Multiple organs that together perform a vital body function
Expels undigested materials
Contains bile salts that emulsify fats, making them easier to digest
Fat globules -> Bile salts -> fat droplets -> lipase -> fatty acids and glycerol
Made up of two or more types of tissues that together perform a specific task
pancreatic juice
Throat. Contains esophageal sphincter: Opens when swallowing. Contains Epiglottis
Digestive enzymes. Alkaline solution: Rich in HCO3, buffer, Neutralizes acid
Muscular ring-like valves. Regulate the passage of food into and out of stomach. Works like a drawstring to close off
Hormone. Secreted by stomach walls when food is inside stomach. Goes into circulatory system and returns to the stomach wall, stimulating additional secretion of gastric juice. Inhibited by negative-feedback mechanism that inhibits secretion of gastric juice when stomach contents too acidic
Two layers: epidermis and dermis
bone
Produces gametes and sex hormones. The female system provides organs to support a developing embryo and glands for producing milk.
Matrix of collagen fibers embedded in a hard mineral substance made of calcium, magnesium and phosphate. Strong without being brittle
Protects against mechanical injury, infection, excessive heat or cold, and drying out
Transports nutrients absorbed by the intestines directly to the liver
Chemical digestion of proteins, Splits polypeptide chains, Primes proteins for further digestion
sphincters
Muscular ring-like valves. Regulate the passage of food into and out of stomach. Works like a drawstring to close off
From small intestinal wall. Break polypeptides into small polypeptides
Made up of two or more types of tissues that together perform a specific task
Loose weave of fibers: Made of collagen. Binding and packing material, holding other tissues and organs in place
Starch -> Pancreatic amylase -> maltose and other disaccharides -> maltase, sucrase, lactase etc -> monosaccharides
True or False
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hair
Multiple organs that together perform a vital body function
True
False
bulk feeders
large, circular folds with villi and microvilli
True
False
lymphatic system
Eat autotrophs
True
False
Cellular matrix
Web of fibers embedded in a liquid, jelly, or solid
True
False
acid in gastric juice
HCl, Kills most bacteria and microbes, Breaks apart cells in food
True
False
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Practice Test: Chapter 20-21