38

Pungasi, Angelica M.
Name ________________________________

Lab Time/Date ________________________

E X E R C I S E

Anatomy of the

S H E E T
Digestive System
General Histological Plan of the Alimentary Canal
1. The general anatomical features of the alimentary canal are listed below. Fill in the table to complete the information.

R E V I E W
Subdivisions of the layer
Wall layer (if applicable) Major functions
1) EPITHELIUM ; 2) LAMINA
mucosa    
ABSORPTION SECRETION
PROPIA ; 3) MUSCULARIS MUCOSA
VASCULAR SUPPLY MUCOSA ;
submucosa  
( NOT APPLICABLE )  
PROTECTION
1) CIRCULAR LAYER 2) CHURNING ; MIXING ; PROPULSION OF
muscularis externa    
FOOD ALONG THE TRACT
LONGITUDINAL LAYER
PROTECTION AND ANCHORING FOR ADVENTITIA ;
serosa or adventitia  
( NOT APPLICABLE )  
REDUCTION OF FRICTION FOR ABDOMINAL
ORGANS BY SEROSA

Organs of the Alimentary Canal

2. The tubelike digestive system canal that extends from the mouth to the anus is known as the ALIMENTARY

canal or the GASTROINTESTINAL ( GI ) tract.

3. How is the muscularis externa of the stomach modified? IT HAS A THIRD ( OBLIQUELY ORIENTED ) MUSCLE LAYER

How does this modification relate to the function of the stomach? VIGOROUS CHURNING ACTIVITY OCCURS HERE

4. What transition in epithelial type exists at the gastroesophageal junction?

CHANGES FROM STRATIFIED SQUAMOUS ( ESOPHAGUS ) TO SIMPLE COLUMNAR ( STOMACH )

How do the epithelia of these two organs relate to their specific functions?

THE ESOPHAGUS IS SUBJECTED TO CONSTANT ABRASION ( STRATIFIED SQUAMOUS IS WELL ADOPTED FOR THIS ). THE
STOMACH HAS SECRETORY ( AND SOME ABSORPTIVE ) FUNCTIONS AND IS BETTER PROTECTED FROM ACID.
5. Differentiate between the colon and the large intestine.

THE LARGE INTESTINE INCLUDES THE COLON, BUT ALSO INCLUDES THE CECUM, VERMIFORM
APPENDIX, RECTUM, AND ANAL CANAL

589
590 Review Sheet 38

6. Match the items in column B with the descriptive statements in column A. The items in column B may be used more than once.

Column A Column B
L
________ 1. structure that suspends the small intestine from the posterior body wall a. anus
________
Y 2. fingerlike extensions of the intestinal mucosa that increase the surface
b. appendix
area for absorption
P
________ 3. large collections of lymphoid tissue found in the submucosa of the small c. circular folds
intestine
C d. esophagus
________ 4. deep folds of the mucosa and submucosa that extend completely or
partially around the circumference of the small intestine e. frenulum
N V
________, ________ 5. regions that break down foodstuffs mechanically
f. greater omentum
W
________ 6. mobile organ that manipulates food in the mouth and initiates swallowing
g. hard palate
Q
________ 7. conduit for both air and food
F h. haustra
________, ___K_____, ________
L 8. three structures continuous with and representing
modifications of the peritoneum i. ileocecal valve
D
________ 9. the “gullet”; no digestive/absorptive function
j. large intestine
________
S 10. folds of the gastric mucosa
k. lesser omentum
H
________ 11. pocketlike sacs of the large intestine
M l. mesentery
________ 12. projections of the plasma membrane of a mucosal epithelial cell
I m. microvilli
________ 13. valve at the junction of the small and large intestines
T
________ 14. primary region of food and water absorption n. oral cavity

________
E 15. membrane securing the tongue to the floor of the mouth o. oral vestibule

________
J 16. absorbs water and forms feces p. parietal peritoneum
X
________ 17. area between the teeth and lips/cheeks
q. Peyer’s patches
B
________ 18. wormlike sac that outpockets from the cecum
r. pharynx
V
________ 19. initiates protein digestion
K s. pyloric valve
________ 20. structure attached to the lesser curvature of the stomach
t. rugae
________
T 21. organ immediately distal to the stomach
R
________ 22. valve controlling food movement from the stomach into the duodenum u. small intestine

________
U 23. posterosuperior boundary of the oral cavity v. soft palate

________
T 24. location of the hepatopancreatic sphincter through which pancreatic w. stomach
secretions and bile pass
O
________ 25. serous lining of the abdominal cavity wall x. tongue

________
J 26. principal site for the synthesis of vitamin K by microorganisms y. villi
A
________ 27. region containing two sphincters through which feces are expelled from z. visceral peritoneum
the body
G
________ 28. bone-supported anterosuperior boundary of the oral cavity
 Review Sheet 38 591

7. Correctly identify all organs depicted in the diagram below.

ORAL CAVITY PROPER PAROTID GLAND AND DUCT

VESTIBULE

PHARYNX
SUBLINGUAL GLAND AND DUCTS

SUBMANDIBULAR GLAND AND DUCT

ESOPHAGUS

GALLBLADDER
CARDIAC REGION OF THE
LIVER STOMACH

PYLORIC PORTION OF THE

HEPATIC DUCT
STOMACH
CYSTIC DUCT DUODENUM

BILE DUCT LEFT COLIC ( SPLENIC ) FLEXURE

PANCREAS WITH DUCT

RIGHT COLIC ( HEPATIC ) FLEXURE

TRANSVERSE COLON
JEJUNUM
DESCENDING COLON
ASCENDING COLON
SIGMOID COLON
HEUM
RECTUM
ILEOCECAL JUNCTION
ANAL SPHINCTERS ( ANAL CANAL )
CECUM

VERMIFORM APPENDIX ANUS

592 Review Sheet 38

8. You have studied the histologic structure of a number of organs in this laboratory. Three of these are diagrammed below.
Identify and correctly label each.

GASTRIC PIT
LAMINA
SIMPLE COLUMNAR EPITHELIUM PROPIA

VILLI

VILLI

GASTRIC INTESTINAL
GLAND GLAND
DUODENAL
PEYER'S GLAND
PATCHES

STOMACH
(a) (b) ILEUM ( DISTAL SMALL INTESTINE (c) DUODENUM ( PROXIMAL SMALL
INTESTINE )

Accessory Digestive Organs

9. Correctly label all structures provided with leader lines in the diagram of a molar below. (Note: Some of the terms in the key
for question 10 may be helpful in this task.)

ENAMEL

DENTIN
CROWN
PULP CAVITY

GINGVIA
Neck

PERIODONTAL LIGAMENT

Bone

ROOT CEMENTUM

ROOT CANAL

Blood
vessels
and nerves
in pulp
 Review Sheet 38 593

10. Use the key to identify each tooth area described below. Key: a. anatomical crown
C
________ 1. visible portion of the tooth in situ b. cement
B
________ 2. material covering the tooth root c. clinical crown
E
________ 3. hardest substance in the body d. dentin

H
________ 4. attaches the tooth to bone and surrounding alveolar structures e. enamel
J
________ 5. portion of the tooth embedded in bone f. gingiva
D
________ 6. forms the major portion of tooth structure; similar to bone g. odontoblast
G
________ 7. produces the dentin h. periodontal ligament
I
________ 8. site of blood vessels, nerves, and lymphatics i. pulp

D
________ 9. entire portion of the tooth covered with enamel j. root
20
11. In the human, the number of deciduous teeth is ________________ 32
; the number of permanent teeth is ________________.

2,1,2,3
12. The dental formula for permanent teeth is * 2
2,1,2,3
Explain what this means. THERE ARE 2 INCISORS , 1 CANINE, 2 PREMOLARS, AND 3 MOLARS IN

EACH JAW ( UPPER AND LOWER ) FROM THE MEDIAN LINE POSTERIORLY
2, 1, 0, 2
2, 1, 0, 2
What is the dental formula for the deciduous teeth? ________________ × ________________
2 = ________________
20

13. Which teeth are the “wisdom teeth”? THE NUMBER 3 ( MOST POSTERIOR ) MOLARS

14. Various types of glands form a part of the alimentary tube wall or duct their secretions into it. Match the glands listed in
column B with the function/locations described in column A.

Column A Column B

A
________ 1. produce(s) mucus; found in the submucosa of the small intestine a. duodenal glands
F
________ 2. produce(s) a product containing amylase that begins starch breakdown in the mouth b. gastric glands
E
________ 3. produce(s) many enzymes and an alkaline fluid that is secreted into the duodenum c. intestinal crypts
D
________ 4. produce(s) bile that it secretes into the duodenum via the bile duct d. liver
B
________ 5. produce(s) HCl and pepsinogen e. pancreas
C
________ 6. found in the mucosa of the small intestine; produce(s) intestinal juice f. salivary glands

15. Which of the salivary glands produces a secretion that is mainly serous? PAROTID
594 Review Sheet 38

16. What is the role of the gallbladder? TO STORE AND CONCENTRATE BILE MADE BY THE LIVER

17. Name three structures always found in the portal triad regions of the liver. BRANCH OF THE BILE DUCT ,
BRANCH OF HEPATIC ARTERY , and BRANCH OF HEPATIC PORTAL VEIN

18. Where would you expect to find the stellate macrophages of the liver? LINING THE SINUSOIDS

What is their function? PHAGOCYTOSIS OF DEBRIS AND WORN-OUT BLOOD

CELLS
19. Why is the liver so dark red in the living animal? BECAUSE IT ISA BLOOD RESERVOIR

20. The pancreas has two major populations of secretory cells—those in the islets and the acinar cells. Which population serves

the digestive process? ACINAR CELLS

 39
Pungasi Angelica M.
Name ________________________________

Lab Time/Date ________________________

E X E R C I S E

Digestive System Processes:

S H E E T
Chemical and Physical
Digestion of Foodstuffs: Enzymatic Action
1. Match the following definitions with the proper choices from the key.

R E V I E W
Key: a. catalyst b. control c. enzyme d. substrate

_____________________
D; SUBSTRATE 1. substance on which a catalyst works
C; ENZYME
_____________________ 2. biologic catalyst; protein in nature
A; CATALYST
_____________________ 3. increases the rate of a chemical reaction without becoming part of the product
B; CONTROL
_____________________ 4. provides a standard of comparison for test results

2. List the three characteristics of enzymes. SPECIFY (ACT ON ONE OR A SMALL NUMBER OF SUBSTANCES) ;
TEMPERATURE SPECIFIC ; PH SPECIFIC

3. The enzymes of the digestive system are classified as hydrolases. What does this mean?

HYDROLASES BREAK DOWN ORGANIC FOOD MOLECULES BY ADDING WATER TO THE MOLECULAR
BONDS, THUS CLEAVING THE BONDS BETWEEN THE SUBUNITS OR MONOMERS

4. Fill in the following chart about the various digestive system enzymes encountered in this exercise.

Enzyme Organ producing it Site of action Substrate(s) Optimal pH

Salivary amylase  
SALIVARY GLANDS ORAL
  CAVITY STARCH
    6.7-7.0

Trypsin  
PANCREAS  
SMALL INTESTINE  
PROTEINS   8.0

Lipase (pancreatic)  
PANCREAS  
SMALL INTESTINE  
FATS   7.4-8.0

5. Name the end products of digestion for the following types of foods.

AMINO ACIDS
proteins: ______________________________________ carbohydrates: _____________________________________
SIMPLE SUGARS

FATTY ACIDS
fats: ____________________________________________ GLYCEROL ( MONOGLYCERIDES )
and ____________________________________________

605
606 Review Sheet 39

6. You used several indicators or tests in the laboratory to determine the presence or absence of certain substances. Choose
the correct test or indicator from the key to correspond to the condition described below.
Key: a. Lugol’s iodine (IKI) b. Benedict’s solution c. litmus d. BAPNA

_____________
D 1. used to test for protein hydrolysis, which was indicated by a yellow color

A
_____________ 2. used to test for the presence of starch, which was indicated by a blue-black color
C
_____________ 3. used to test for the presence of fatty acids, which was evidenced by a color change from blue to pink
B
_____________ 4. used to test for the presence of reducing sugars (maltose, sucrose, glucose) as indicated by a blue to
green or orange color change

7. What conclusions can you draw when an experimental sample gives both a positive starch test and a positive maltose test

STARCH DIGESTION IS PARTIAL ( INCOMPLETE )

after incubation? ____________________________________________________________________________________

Why was 37°C the optimal incubation temperature? ________________________________________________________

IT IS BODY TEMPERATURE

THE ENZYME WAS DESTROYED BY BOILING

Why did very little, if any, starch digestion occur in test tube 4A? ______________________________________________

NO
When starch was incubated with amylase at 0°C, did you see any starch digestion? ________________________________

Why or why not? ____________________________________________________________________________________

AMYLASE HAS AN OPTIONAL TEMPERATURE CLOSER TO THAT OF THE HUMAN BODY. AT
0°C, THE RATE OF ENZYME ACTIVITY AND DIFFUSION OF ENZYMES AND SUBSTRATE HAS
SLOWED TO NEAR ZERO

Assume you have made the statement to a group of your peers that amylase is capable of starch hydrolysis to maltose. If you

had not done control tube 1A, what objection to your statement could be raised? __________________________________

What if you had not done tube 2A? A NEGATIVE BENEDICT'S TEST INDICATES STARCH WAS NOT CONTAMINATED WITH
MALTOSE. ( AND THAT STARCH DID NOT BREAK DOWN IN THE ABSENCE OF AMLYSE. )
8. In the exercise concerning trypsin function, why was an enzyme assay like Benedict’s or Lugol’s iodine (IKI), which test

for the presence of a reaction product, not necessary? THE ENZYMES ASSAY IS '' BUILT IN '' TO THE SUBSTANCES BAPNA.
PEPTIE BOND CLEAVAGE RESULTS IN A YELLOW COLOR
Why was tube 1T necessary? TUBE 1T WAS A CONTROL TO PROVE THAT TRYPSIN DID NOT TURN
YELLOW BY ITSELF
Why was tube 2T necessary? TUBE 2T PROVED THAT BAPNA DID NOT TURN YELLOW BY ITSELF

Trypsin is a protease similar to pepsin, the protein-digesting enzyme in the stomach. Would trypsin work well in the

NO
stomach? _______________ Why? THE PH FOR TRYPSIN IS SLIGHTLY BASIC ; THE PH OPTIMUM FOR
PEPSIN IS A ACIDIC ( STOMACH IS ACIDIC ).
9. In the procedure concerning pancreatic lipase digestion of fats and the action of bile salts, how did the appearance of tubes

1E and 2E differ? 1E - 2 LAYERS ; OIL OVER WATER. 2E - FAT DROPLETS DISPERSED

Explain the reason for the difference. BILE, PRESENT IN TUBE 2E, ACTED TO EMULSIFY THE FAT
 Review Sheet 39 607

Why did the litmus indicator change from blue to pink during fat hydrolysis?

FATTY ACIDS DECREASED THE PH. LITMUS IN THE CREAM IS AN INDICATOR THAT CHANGES FOR BLUE
TO RED AS THE PH CHANGES FROM ALKALINE TO ACID CONDITIONS.
Why is bile not considered an enzyme? BILE ONLY PHYSICALLY SEPERATES THE FAT DROPLETS.IT DOES NOT BREAK THE
MOLECULAR BONDS AS DO THE DIGESTIVE ENZYMES.
How did the tubes containing bile compare with those not containing bile? THE TUBES CONTAINING BILE SHOWED MORE
HYDROLYSIS THAN THOSE NOT CONTAINING BILE
What role does bile play in fat digestion? EMULSIFICATION OF FAT BY BILE INCREASES THE SURFACE AREA
FOR LIPASE ACTIVITY

10. The three-dimensional structure of a functional protein is altered by intense heat or nonphysiological pH even though peptide
bonds may not break. Such inactivation is called denaturation, and denatured enzymes are nonfunctional. Explain why.

THEIR THREE - DIMENSIONAL STRUCTURES AND ACTIVE SITES ARE NECESSARY FOR THEIR ACTIVITY. IF
THEIR STRUCTURES ARE CHANGED, THE ACTIVE SITES CHANGE, THUS INACTIVATING THE ENZYME

What specific experimental conditions resulted in denatured enzymes?

BOILING THE ENZYME SOLUTION IN ALL EXPERIMENTS DENATURED THE ENZYMES

11. Pancreatic and intestinal enzymes operate optimally at a pH that is slightly alkaline, yet the chyme entering the duodenum
from the stomach is very acid. How is the proper pH for the functioning of the pancreatic-intestinal enzymes ensured?

THE PANCREAS DELIVERS ITS ENZYMES TO THE SMALL INTESTINE IN AN ALKALINE = RICH ( HCO 3 - ) FLUID

12. Assume you have been chewing a piece of bread for 5 or 6 minutes. How would you expect its taste to change during this

interval? THE BREAD WOULD BEGIN TO TASTE SWEET

Why? STARCH IS BROKEN DOWN MALTOSE BY AMYLASE

13. Note the mechanism of absorption (passive or active transport) of the following food breakdown products, and indicate by a
check mark (✓) whether the absorption would result in their movement into the blood capillaries or the lymphatic capillaries
(lacteals).

Substance Mechanism of absorption Blood Lymph

Monosaccharides      
MOST BY ACTIVE TRANSPORT
Fatty acids and monoglycerides      
DIFFUSION SOME MOST
Amino acids      
ACTIVE TRANSPORT
Water      
OSMOSIS
Na + , Ca2 + ACTIVE TRANSPORT ; C1 -
Na , Cl , Ca2      
DIFFUSION

14. People on a strict diet to lose weight begin to metabolize stored fats at an accelerated rate. How does this condition affect

blood pH? IT WOULD BECOME ACIDIC (DECREASED PH)

608 Review Sheet 39

15. Using a flowchart, trace the pathway of a ham sandwich (ham protein and fat; bread starch) from the mouth to the site
of absorption of its breakdown products, noting where digestion occurs and what specific enzymes are involved.

16. Some of the digestive organs have groups of secretory cells that liberate hormones into the blood. These exert an effect on
the digestive process by acting on other cells or structures and causing them to release digestive enzymes, expel bile, or
increase the motility of the digestive tract. For each hormone below, note the organ producing the hormone and its effects
on the digestive process. Include the target organs affected.

Hormone Produced by Target organ(s) and effects

Secretin   IT  STIMULATES (1) THE PANCREAS AND LIVER TO RELEASE

INTESTINAL MUCOSA BICARBONATE - RICH FLUID, AND (2) THE LIVER TO SECRETE BILE,
INHIBITS GASTRIC ACTIVITY.
Gastrin    
STOMACH MUCOSA GASTRIN ACTS ON THE STOMACH GLANDS TO INCREASE THEIR
SECRETORY ACTIVITY (PARTICULARLY OF HCI)
Cholecystokinin  
INTESTINAL MUCOSA  
IT STIMULATES RELEASE OF ENZYMES FROM THE PANCREAS,
AND CAUSES GALLBLADDER CONTRACTION

Physical Processes: Mechanisms of Food Propulsion and Mixing

17. Complete the following statements.
Swallowing, or 1 , occurs in two phases—the 2 and 3 . 1. NITROGENOUS
One of these phases, the 4 phase, is voluntary. During the
voluntary phase, the 5 is used to push the food into the back 2. WATER
of the throat. During swallowing, the 6 rises to ensure that its
passageway is covered by the epiglottis so that the ingested 3. ACID - BASE
substances don’t enter the respiratory passageways. It is possible to
swallow water while standing on your head because the water KIDNEYS
is carried along the esophagus involuntarily by the process of 4.
7 . The pressure exerted by the foodstuffs on the 8 sphincter
causes it to open, allowing the foodstuffs to enter the stomach. 5. URETERS
The two major types of propulsive movements that occur in
the small intestine are 9 and 10 . One of these movements, 6. PERISTALSIS
11 , acts to continually mix the foods and to increase the
absorption rate by moving different parts of the chyme mass over 7. URINARY BLADDER
the intestinal mucosa, but it has less of a role in moving foods
along the digestive tract. 8. EXTERIOR

9. 20 ( 8 INCHES )

10. SEMEN

11. 4 ( 1.5 INCHES )