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Sample Test
Chapter 3 – Digestion, Absorption, and Transport
An.
Page(s)/difficulty
K = knowledge-level, A =
application level
Multiple Choice
1. digestion.
2. absorption.
3. intestinalis.
4. mastication.
1. The epiglottis
2. The capillaries
3. The inner space
4. The mucosal surface
1. Mouth
2. Stomach
3. Duodenum
4. Jejunum-ileum
1. 2
2. 10
3. 100s
4. 1,000s
1. Hot
2. Sour
3. Salty
4. Bitter
1. sushi.
2. umami.
3. chymos.
4. sashimi.
1. A vat-like vessel
2. A rigid, solid tunnel
3. A flexible muscular tube
4. A firm, duct-like channel
1. Anus
2. Cardiac
3. Duodenum
4. Ileocecal valve
1. Mouth
2. Epiglottis
3. Pyloric sphincter
4. Upper esophageal sphincter
1. Tongue
2. Epiglottis
3. Cardiac sphincter
4. Trachea sphincter
1. It ferments fiber
2. It stores lymph cells
3. It slows down peristalsis
4. It stores preformed stools
1. Pyloric valve
2. Ileocecal valve
3. Colonic sphincter
4. Jejunal sphincter
1. Ileum
2. Cecum
3. Jejunum
4. Duodenum
b 72(K) 21. Which of the following is a
description of chyme?
1. The semisolid mass of undigested food which passes through the ileocecal
valve
2. A semiliquid mass of partially digested food released by the stomach into
the small intestine
3. The mixture of pancreatic juices containing enzymes for digestion of the
macronutrients
4. A thick, viscous material synthesized by mucosal cells for protection
against digestive juices
1. Chyme
2. Liquid food
3. Gastric mucus
4. Semiliquid mass
1. Pylorus
2. Ileocecal valve
3. Gastric retainer
4. Rectal sphincter
1. Ileocecal valve
2. Pyloric sphincter
3. Diaphragmatic valve
4. Esophageal sphincter
1. Stomach
2. Small intestine
3. Large intestine
4. Cardiac sphincter
d 73-74(K) 30. Which of the following is a feature of the
muscular actions of digestion?
1. Peristalsis begins first in the stomach upon the initiation of the swallowing
reflex
2. The colon has the thickest and strongest muscles of the GI organs to
withstand the pressure of stool evacuation
3. The jejunum has a third layer of diagonal muscles to enhance contraction
and relaxation phases for enhanced digestion
4. Segmentation in the intestines allows periodic squeezing along its length,
resulting in momentary reversal of the movement of intestinal contents
1. Control peristalsis
2. Grind large food particles
3. Secrete digestive juices into the GI tract
4. Control the passage of food through the GI tract
1. reflux restrainer.
2. cardiac sphincter.
3. perihepatic control valve.
4. reverse peristalsis inhibitor.
1. Lipases
2. Salivases
3. Proteases
4. Carbohydrases
1. Emulsifies fats
2. Neutralizes stomach acid
3. Activates pepsinogen to pepsin
4. Protects stomach cells from gastric juices
1. Absorbs water
2. Inhibits peristalsis
3. Neutralizes the food mass
4. Creates an optimum acidity
1. Very acidic
2. Slightly acidic
3. Neutral
4. Slightly alkaline
1. Water
2. Mucus
3. Pepsinogen
4. Dietary fats
1. it kills bacteria.
2. it activates pancreatic lipase.
3. it activates a proteolytic enzyme.
4. it promotes hydrolysis of dietary protein.
1. Colon
2. Ileum
3. Stomach
4. Duodenum
a 75(K) 44. The usual pH of gastric juice is
approximately
2. 2.
3. 4.
4. 6.
5. 7.
1. Liver
2. Stomach
3. Pancreas
4. Salivary glands
1. condensation.
2. emulsification.
3. enzymification.
4. phosphorylation.
1. 1
2. 5
3. 10
4. 100
1. Very acidic
2. Moderately acidic
3. Strongly alkaline
4. Approximately neutral
1. Bile
2. Water
3. Lipase
4. Sodium bicarbonate
1. gas.
2. water.
3. secretin.
4. small fat fragments.
1. Stores bile
2. Produces bile
3. Reabsorbs water and salts
4. Performs enzymatic digestion
1. bile.
2. fats.
3. salts.
4. hormones.
c 76(K) 58. Which of the following is not a
typical component of stools?
1. Water
2. Fiber
3. Starch
4. Bacteria
1. Lipids
2. Proteins
3. Vitamins
4. Carbohydrates
1. Starch
2. Calcium
3. Animal fats
4. Animal proteins
1. Bile
2. Fiber
3. Starch
4. Amylase
1. Emulsifies fats
2. Initiates digestion of protein
3. Enhances absorption of complex carbohydrates
4. Protects the stomach and small intestine from the action of hydrochloric
acid
1. Synthesis of chylomicrons
2. Secretion of juices into the small intestine
3. Synthesis of fragments of fat for use by the colon
4. Transport of fat-soluble nutrients into the circulation
1. Villi
2. Cilia
3. Mesenteric vessels
4. Vascular projectiles
1. Mucus
2. Micelles
3. Enzymes
4. Hormones
1. diffusion.
2. transmigration.
1. facilitated diffusion.
1. Liver
2. Heart
3. Lungs
4. Kidneys
1. Fats
2. Minerals
3. Vitamin C
4. Carbohydrates
1. Hepatic vein
2. Mesenteric vein
3. Mesenteric artery
4. Hepatic portal vein
1. Aorta
2. Hepatic vein
3. Thoracic duct
4. Hepatic portal vein
1. liver.
2. heart.
3. pancreas.
4. hepatic vein.
1. ducts.
2. venules.
3. arterioles.
4. capillaries.
1. liver.
2. heart.
3. spleen.
4. kidneys.
1. Villi
2. Mesentery
3. Subclavian vein
4. Common bile duct
1. Liver
2. Heart
3. Spleen
4. Pancreas
1. Vascular
2. Mesenteric
3. Lymphatic
4. Enterohepatic
Questions for Section 3.4 The Health and Regulation of the GI Tract
1. probiotics.
2. prebiotics.
3. postbiotics.
4. zymobiotics.
a 83(K) 85. Microorganisms in food that are
viable when consumed and that are beneficial to health are known as
1. probiotics.
2. prebiotics.
3. postbiotics.
4. zymobiotics.
1. Fish
2. Yogurt
3. Poultry
4. Iron-rich foods
1. villi.
2. bacteria.
3. mucosa.
4. probiotics.
1. Mucus
2. Chyme
3. Glucose
4. Vitamins
1. homeostasis.
2. bios systems.
3. central control.
4. hormone balance.
1. 0.25-0.50
2. 1.5-1.7
3. 7.0-7.5
4. 9.5-9.75
1. Gastrin
2. Insulin
3. Secretin
4. Cholecystokinin
1. Fiber
2. Gastrin
3. Secretin
4. Bicarbonate
1. Gastrin
2. Secretin
3. Glucagon
4. Gastric-inhibitory peptide
1. Fats
2. Water
3. Minerals
4. Carbohydrates
1. Pancreas only
2. Stomach only
3. Gallbladder only
4. Gallbladder and pancreas
c 85(K) 99. The chief functions of
cholecystokinin include all of the following except
1. lipase.
2. gastrin.
3. secretin.
4. cholecystokinin.
1. CCK
2. Gastrin
3. Secretin
4. Lipostimulin
1. Gastrin
2. Secretin
3. Prozymogen
4. Cholecystokinin
1. An intestinal hormone
2. An inactive enzyme precursor
3. A defective pancreatic enzyme
4. An inflamed small intestinal outpocketing
1. fats only.
2. carbohydrates only.
3. fats and carbohydrates only.
4. proteins, fats, and carbohydrates.
1. pepsin.
2. secretion.
3. cholecystokinin.
4. gastric-inhibitory peptide.
1. gut stasis.
2. gut dysmotility.
3. intestinal stroke.
4. intestinal ischemia.
1. Gas
2. Choking
3. Vomiting
4. Diarrhea
d 88-89(A) 111. What is the very first thing you should do
if you suspect someone is choking on food?
1. larynx.
2. trachea.
3. epiglottis.
4. esophagus.
1. choking.
2. vomiting.
3. heartburn.
4. constipation.
1. Dehydration
2. Constipation
3. Peptic ulcers
4. Heimlich’s disease
1. colitis.
2. indigestion.
3. hemorrhoiditis.
4. acid dysregulation.
1. Stomach
2. Pancreas
3. Gall bladder
4. Large intestine
1. reflux.
2. hiccups.
3. hemorrhoids.
4. peptic ulcers.
1. increased thirst.
2. inability to digest fats.
3. less than 1 bowel movement per day.
4. fewer than 3 bowel movements per week.
1. belching.
2. constipation.
3. rapid peristalsis.
4. explosive diarrhea.
1. Diarrhea
2. Bloating
3. Constipation
4. Pancreatitis
1. Taking an enema
2. Taking a laxative
3. Ingestion of prunes
4. Ingestion of mineral oil
1. High-fat diet
2. High-carbohydrate diet
3. Lack of physical activity
4. Excessive mineral oil intake
1. eating fiber.
2. eating prunes.
3. eating less fat.
4. drinking more water.
1. Inhibition of peristalsis
2. Overactive cardiac sphincter activity
3. Overactive pyloric sphincter activity
4. Defective lower esophageal sphincter activity
1. colitis.
2. hiccups.
3. belching.
4. gastro-esophageal reflux.
1. colitis.
2. watery stools.
3. lymphatic malabsorption.
4. gastroesophageal reflux.
a 92(K) 132. Which of the following is a prominent
feature of the expulsion of gas from the anus?
1. It is normal
2. It can usually be reduced by increasing fiber intake
3. It is usually worsened by consuming foods rich in fats
4. The gas expelled is composed mostly of sulfur dioxide
1. excessive gas.
2. acid indigestion.
3. excessive belching.
4. active ulcers in the stomach.
1. Iron
2. Fats
3. Proteins
4. Carbohydrates
1. Graves’ disease.
2. Sinclair’s gastrum.
3. Barrett’s esophagus.
4. Zollinger-Ellison cancer.
1. fiber.
2. surgery.
3. antacids.
4. antibiotics.
1. stomach only.
2. duodenum only.
3. stomach or duodenum only.
4. esophagus and stomach only.
1. H. pylori infection.
2. excessive caffeine consumption.
3. regular use of anti-inflammatory drugs.
4. disorders that cause high gastric acid output.
1. HCl.
2. iron.
3. bile.
4. protein.
1. bacterial infection.
2. excessive use of antacids.
3. excessive gastric acid secretion.
4. use of certain anti-inflammatory medicines.
1. Beer
2. Raw carrots
3. Regular coffee
4. Decaffeinated coffee
1. hiccups.
2. hemorrhoids.
3. diverticulosis.
4. gastric ulcers.
Matching
1. Liver
2. Villus
3. Goblet
4. Pylorus
5. Enzyme
6. Gastrin
7. Secretin
8. Capillary
9. Appendix
10. Diffusion
11. Epiglottis
12. Gallbladder
13. Carbohydrase
14. Hepatic portal vein
1. Ileocecal valve
Q Cholecystokinin
1. Active transport
2. Hydrochloric acid
3. Lymphatic system
Essay
Page(s)
70 01. What factors are
involved in expressing taste sensations?
5. What are the effects on colonic function from insufficient fluid intake,
insufficient fiber intake, or intestinal infection?
86 20. Describe physical and
emotional factors that affect the health of the digestive system.
Lesson 3: Carbohydrates: Simple and Complex
Ans Objective
a. protein.
b. fat.
c 1/V1 1.
c. carbohydrate.
d. water.
d. glycerol.
a. glucagon.
b. insulin.
c. thyroxin.
d. epinephrine.
d. b and c.
Objective Q#
Answer
An.
Page(s)/difficulty
K = knowledge-level, A =
application level
Multiple Choice
1. Plant foods
2. Health foods
3. Animal products
4. Protein-rich foods
1. fish.
2. milk.
3. fruits.
4. legumes.
1. Fiber
2. Gluten
3. Simple carbohydrate
4. Complex carbohydrate