Chapter 3 – Digestion, Absorption, and Transport

Multiple Choice

Questions for Section 3.1 Digestion

01. The process by which food is broken down into absorbable components is calleda. digestion.b. absorption.c. intestinalis.d. mastication.

02. What is mastication?a. The act of chewingb. The act of swallowingc. The wave-like contraction of the intestinesd. The wave-like contraction of the esophagus

03. What is the lumen of the GI tract?a. The epiglottisb. The capillariesc. The inner spaced. The mucosal surface

04. In what organ does the digestion process begin?a. Mouthb. Stomachc. Duodenumd. Jejunum-ileum

05. What is umami? a. The flavor of monosodium glutamateb. The opening between the duodenum and jejunumc. The intestinal enzyme that hydrolyzes fish proteinsd. An intestinal enzyme that hydrolyzes dietary nucleic acids

06. About how many more times sensitive is the sense of smell compared with the sense of taste?a. 2b. 10c. 100sd. 1,000s

07. Which of the following is not considered one of the basic taste sensations?a. Hotb. Sourc. Saltyd. Bitter

08. The food flavor enhancer monosodium glutamate is believed by some scientists to promote a unique taste sensation known asa. sushi.b. umami.c. chymos.d. sashimi.

09. Which of the following describes the anatomy of the gastrointestinal tract?a. A vat-like vesselb. A rigid, solid tunnelc. A flexible muscular tubed. A firm, duct-like channel

10. Which of the following is not a sphincter muscle?a. Anusb. Cardiacc. Duodenumd. Ileocecal valve

11. Where is the epiglottis located?a. Throatb. Bile ductc. Pancreatic ductd. Lower esophagus

12. What part of the GI tract prevents a person from choking while swallowing?a. Mouthb. Epiglottisc. Pyloric sphincterd. Upper esophageal sphincter

13. What structure functions to prevent entrance of food into the trachea?a. Tongueb. Epiglottisc. Cardiac sphincterd. Trachea sphincter

14. Which of the following is a characteristic of the appendix?a. It ferments fiberb. It stores lymph cellsc. It slows down peristalsisd. It stores preformed stools

15. What is a bolus?a. Enzyme that hydrolyzes starchb. Portion of food swallowed at one timec. Device used to analyze the contents of the stomachd. Sphincter muscle separating the stomach from the small intestine

16. A bolus is conducted past the diaphragm through thea. epiglottis.b. stomach.c. esophagus.d. large intestine.

17. What is one function of the pyloric sphincter?a. Secretes acid into the stomachb. Secretes hormones into the stomachc. Prevents the contents of the small intestine from backing up into the stomachd. Prevents the contents of the small intestine from emptying too quickly into the

colon

18. What structure controls the passage of material from the small intestine to the large intestine?a. Pyloric valve

b. Ileocecal valvec. Colonic sphincterd. Jejunal sphincter

19. Into what region of the intestinal tract does the stomach empty?a. Ileumb. Cecumc. Jejunumd. Duodenum

20. After swallowing, in what order does food pass through the regions of the GI tract?a. Jejunum, duodenum, colon, ileum, rectumb. Jejunum, ileum, duodenum, rectum, colonc. Stomach, duodenum, jejunum, ileum, colond. Stomach, jejunum, duodenum, colon, ileum

21. Which of the following is a description of chyme?a. The semisolid mass of undigested food which passes through the ileocecal valveb. A semiliquid mass of partially digested food released by the stomach into the

small intestinec. The mixture of pancreatic juices containing enzymes for digestion of the

macronutrientsd. A thick, viscous material synthesized by mucosal cells for protection against

digestive juices

22. What is the primary function of the rectum?a. Controls functioning of the colonb. Absorbs minerals from waste materialsc. Stores waste materials prior to evacuationd. Absorbs excess water from waste materials

23. What is the name given to partially digested food in the stomach?a. Chymeb. Liquid foodc. Gastric mucusd. Semiliquid mass

24. What structure separates the colon from the small intestine?a. Pylorusb. Ileocecal valvec. Gastric retainerd. Rectal sphincter

25. Which of the following is a feature of peristalsis?a. It remains quiet between meals when the GI tract is emptyb. It occurs along the GI tract at a constant rate when food is presentc. It involves parallel and circular muscles found in the walls of the intestines but

not the stomachd. It consists of wavelike muscular contractions resulting from alternate tightening

and relaxing of circular muscles and longitudinal muscles

26. What structure controls the release of material from the stomach to the small intestine?a. Ileocecal valveb. Pyloric sphincterc. Diaphragmatic valved. Esophageal sphincter

27. What is meant by the term “motility” in reference to the GI tract?a. The efficiency of lymph transportb. The ability of the GI tract muscles to movec. The speed of gastric digestive juice released. The speed of pancreatic digestive juice release

28. During the process of digestion, at what point does the stomach begin to release chyme?a. When the fluid to solid ratio is 3 to 1b. When the chyme is liquefied c. Within 15 minutes of gastrin release d. Within 5 to 10 minutes of starting a meal

29. Among the GI tract organs, which has the strongest muscles?a. Stomachb. Small intestinec. Large intestined. Cardiac sphincter

30. Which of the following is a feature of the muscular actions of digestion?a. Peristalsis begins first in the stomach upon the initiation of the swallowing

reflexb. The colon has the thickest and strongest muscles of the GI organs to withstand

the pressure of stool evacuationc. The jejunum has a third layer of diagonal muscles to enhance contraction and

relaxation phases for enhanced digestiond. Segmentation in the intestines allows periodic squeezing along its length,

resulting in momentary reversal of the movement of intestinal contents

31. Which of the following is a function of sphincter muscles?a. Control peristalsisb. Grind large food particlesc. Secrete digestive juices into the GI tractd. Control the passage of food through the GI tract

32. The lower esophageal sphincter is also known as thea. reflux restrainer.b. cardiac sphincter.c. perihepatic control valve.d. reverse peristalsis inhibitor.

33. What is reflux?a. Hard, dry, stoolsb. Backward flow of chymec. Soft, poorly formed stoolsd. The mixture of bile and pancreatic juice

34. What types of enzymes are responsible for hydrolyzing the proteins in foods?a. Lipasesb. Salivasesc. Proteasesd. Carbohydrases

35. All of the following are characteristics of the process of digestion excepta. salivary glands contribute little to digestion.b. the pyloric sphincter opens about 3 times a minute.c. saliva contains enzymes that digest sugars, fats, and proteins.

d. the liver and pancreas contribute essential fluids to the digestive process.

36. What is the function of mucus in the stomach?a. Emulsifies fatsb. Neutralizes stomach acidc. Activates pepsinogen to pepsind. Protects stomach cells from gastric juices

37. What is a function of hydrochloric acid in the stomach?a. Absorbs waterb. Inhibits peristalsisc. Neutralizes the food massd. Creates an optimum acidity

38. Which of the following best describes the normal pH of the stomach?a. Very acidic b. Slightly acidicc. Neutrald. Slightly alkaline

39. Why is there little or no digestion of starch in the stomach?a. Mucus inhibits starch breakdownb. Stomach enzymes are dysfunctionalc. Starch should not be eaten with proteind. Salivary enzymes do not work in an acid environment

40. What is the fate of any enzymes that are present in the foods we eat?a. Hydrolyzed in the GI tractb. Absorbed intact by the stomachc. Absorbed intact by the small intestined. Passed through the GI tract and excreted in the stool

41. What substance protects the stomach lining from damage due to digestive juices?a. Waterb. Mucusc. Pepsinogend. Dietary fats

42. Important functions of hydrochloric acid in digestion/absorption include all the following excepta. it kills bacteria.b. it activates pancreatic lipase.c. it activates a proteolytic enzyme.d. it promotes hydrolysis of dietary protein.

43. Which part of the GI tract contains highly acidic digestive juices?a. Colonb. Ileumc. Stomachd. Duodenum

44. The usual pH of gastric juice is approximatelya. 2.b. 4.c. 6.d. 7.

45. What is an important function of mucus?a. Helps solubilize bileb. Stabilizes pancreatic enzymesc. Enhances absorption of vitamin B12

d. Protects the stomach walls from digestion 46. After chewing and swallowing a portion of food, what becomes of the salivary amylase in the

stomach?a. It is inactivated by gastric juiceb. It continues to hydrolyze starchesc. It binds to pepsin and catalyzes proteolytic activity d. It passes into the duodenum where the alkaline pH stimulates carbohydrase

activity

47. Your cousin Miguel is extolling the virtues of his new dietary supplement. He says that it contains enzymes that will make him healthier, and he asks for your opinion. You assure him that the enzymesa. will increase the digestibility of the foods he eats.b. could likely interfere with the enzymes secreted by his pancreas.c. could likely overload his gastrointestinal tract and lead to diarrhea.d. are proteins and proteins are destroyed in the gastrointestinal tract.

48. Which of the following body organs does not secrete digestive enzymes?a. Liverb. Stomachc. Pancreasd. Salivary glands

49. The process by which bile acts on fat so enzymes can attack the fat is known asa. condensation.b. emulsification.c. enzymification.d. phosphorylation.

50. A solution with a pH of 7 is how many times more alkaline than one with a pH of 6?a. 1b. 5c. 10d. 100

51. The purpose of bicarbonate in the digestive process is toa. raise the pH of chyme.b. lower the pH of chyme.c. hydrolyze large peptides.d. provide a little fizz in your life.

52 After the pancreatic juices have mixed with chyme in the small intestine, which of the following describes the pH of the resulting mixture?a. Very acidicb. Moderately acidicc. Strongly alkalined. Approximately neutral

53. Which of the following would not be acted upon by pancreatic juice secreted into the intestinal tract?a. Fatsb. Fiber

c. Proteinsd. Carbohydrates

54. Which of the following is not a component of pancreatic juice?a. Bileb. Waterc. Lipased. Sodium bicarbonate

55. The colonic fermentation of certain fibers produces all of the following excepta. gas.b. water.c. secretin.d. small fat fragments.

56. What is one function of the gallbladder?a. Stores bileb. Produces bilec. Reabsorbs water and saltsd. Performs enzymatic digestion

57. An example of an important function of the colon would be its absorption ofa. bile.b. fats.c. salts.d. hormones.

58. Which of the following is not a typical component of stools?a. Waterb. Fiberc. Starchd. Bacteria

59. Which of the following classes of nutrients requires the least amount of digestion?a. Lipidsb. Proteinsc. Vitaminsd. Carbohydrates

60. Which of the following nutrients requires the least amount of digestion?a. Starchb. Calciumc. Animal fatsd. Animal proteins

61. Which of the following is a significant property of dietary fiber?a. Inhibits protease activityb. Promotes water retention of stoolsc. Inhibits large intestinal contractionsd. Promotes vitamin excretion in stools

62. Which of the following is generally not digested but does stimulate intestinal muscle contractions?a. Bileb. Fiberc. Starchd. Amylase

63. What is the function of bile?a. Emulsifies fatsb. Initiates digestion of proteinc. Enhances absorption of complex carbohydrates

d. Protects the stomach and small intestine from the action of hydrochloric acid

Questions for Section 3.2 Absorption64. Which of the following is an important function of the intestinal villi crypts?

a. Synthesis of chylomicronsb. Secretion of juices into the small intestinec. Synthesis of fragments of fat for use by the colond. Transport of fat-soluble nutrients into the circulation

65. What is the name of the projections on the inner surface of the small intestine?a. Villib. Ciliac. Mesenteric vesselsd. Vascular projectiles

66. Which of the following is a function of the intestinal microvilli?a. Secretion of bile saltsb. Secretion of digestive acidc. Transport of nutrient moleculesd. Transport of pancreatic enzymes

67. What is the primary site for absorption of nutrients?a. Cryptb. Villusc. Microvillusd. Macrovillus

68. Which of the following are found on the microvilli and function to break apart small nutrients into the final products of digestion?a. Mucusb. Micellesc. Enzymesd. Hormones

69. Absorption of nutrients by intestinal cells occurs by all of the following mechanisms excepta. diffusion.b. transmigration.c active transport.d. facilitated diffusion.

70. After sitting through a two-hour lecture in math, your stomach is growling. You have just learned about surface area and its role in mathematics. Your classmate points out that surface area is also an integral part of the absorption of nutrientsa. due to the makeup of the gastric mucosa.b. due to the relatively large size of food protein molecules.c. through the presence of the enormous number of villi and microvilli.d. resulting from the large size of pancreatic enzymes on which nutrients become

digested.

71. To assist the process of digestion and absorption, it is usually best toa. eat several snacks per day so the system is not overwhelmed.b. combine different food types to enhance the absorption process.c. avoid eating meat and fruit at the same meal to prevent competition.d. take enzyme pills or powder periodically so the system can rest and rejuvenate.

72. When nutrients are transported from intestinal epithelial cells to the vascular system, what organ is first to receive them?a. Liver

b. Heartc. Lungsd. Kidneys

73. Which of the following products of digestion is not normally released directly into the bloodstream?a. Fatsb. Mineralsc. Vitamin Cd. Carbohydrates

Questions for Section 3.3 The Circulatory Systems

74. What is the first vessel to receive absorbed water-soluble vitamins?a. Hepatic veinb. Mesenteric veinc. Mesenteric arteryd. Hepatic portal vein

75. What vessel carries blood from the liver to the heart?a. Aortab. Hepatic veinc. Thoracic ductd. Hepatic portal vein

76. The hepatic portal vein empties into thea. liver.b. heart.c. pancreas.d. hepatic vein.

77. Exchange of oxygen, nutrients, and waste materials takes place across the walls of small vessels calleda. ducts.b. venules.c. arterioles.d. capillaries.

78. When alcohol and barbiturates are ingested, they are absorbed from the gastrointestinal tract and transported first to thea. liver.b. heart.c. spleen.d. kidneys.

79. Which of the following conducts lymph into the vascular system?a. Villib. Mesenteryc. Subclavian veind. Common bile duct

80. Which of the following is a feature of the lymphatic system?a. It carries fats away from the intestinesb. It contains a fluid with a composition similar to pancreatic fluidc. It circulates via a one-way pump at the junction to the subclavian veind. It serves to transport fat-soluble and water-soluble vitamins to the vascular

system

81. What is the first major organ to receive nutrients that are absorbed into the lymph?a. Liverb. Heartc. Spleend. Pancreas

82. What are lacteals?a. Gastric secretory cellsb. Products of milk digestionc. Intestinal lymphatic vesselsd. Products of colonic fermentation

83. Immediately after absorption, what circulatory system carries the fat-soluble vitamins and large fats?a. Vascularb. Mesentericc. Lymphaticd. Enterohepatic

Questions for Section 3.4 The Health and Regulation of the GI Tract

84. The living bacteria found in yogurt are known asa. probiotics.b. prebiotics.c. postbiotics.d. zymobiotics.

85. Microorganisms in food that are viable when consumed and that are beneficial to health are known asa. probiotics.b. prebiotics.c. postbiotics.d. zymobiotics.

86. When consumed on a regular basis, which of the following foods promotes healthful changes of the microflora of the GI tract?a. Fishb. Yogurtc. Poultryd. Iron-rich foods

87. The intestinal flora are comprised primarily of a. villi.b. bacteria.c. mucosa.d. probiotics.

88. What is the primary role of the normal, thriving intestinal bacterial population?a. Helps degrade meat and dairy proteinsb. Helps prevent infectious bacteria from attacking the systemc. Synthesizes vitamin D, which can be absorbed into the bodyd. Synthesizes several amino acids which can be absorbed into the body

89. Which of the following is known to be produced by small intestinal bacteria?a. Mucusb. Chymec. Glucosed. Vitamins

90. The maintenance of the body’s constant internal conditions is guided by the principle known asa. homeostasis.b. bios systems.c. central control.d. hormone balance.

91. What two systems coordinate all digestive/absorptive processes?a. Enzyme and thoracicb. Portal and lymphaticc. Nervous and endocrined. Transport and circulatory

92. What is the normal pH of stomach juice?a. 0.25-0.50b. 1.5-1.7c. 7.0-7.5d. 9.5-9.75

93. Which of the following regulates the pH of the stomach?a. Gastrinb. Insulinc. Secretind. Cholecystokinin

94. Which of the following substances functions to control the release of hydrochloric acid to prevent excessive acidity?a. Fiberb. Gastrinc. Secretind. Bicarbonate

95. Which of the following stimulates the pancreas to release bicarbonate-rich juice?a. Gastrinb. Secretinc. Glucagond. Gastric-inhibitory peptide

96. Which of the following is a characteristic of pancreatic digestive enzyme function?a. The major hormone controlling the release of pancreatic enzymes is gastrinb. The release of pancreatic enzymes is controlled primarily by a pancreatic

sphincterc. The pancreas can increase the activity of fat-degrading enzymes in response to

more fat in the dietd. In general, the amounts of digestive enzymes secreted by the pancreas remain c

onstant over a wide range of nutrient intakes

97. Which of the following nutrients requires the greatest time for digestion?a. Fatsb. Waterc. Mineralsd. Carbohydrates

98. What is/are the primary target organ(s) for the action of cholecystokinin?a. Pancreas onlyb. Stomach onlyc. Gallbladder onlyd. Gallbladder and pancreas

99. The chief functions of cholecystokinin include all of the following excepta. triggering release of bile.b. slowing GI tract motility.c. triggering release of gastrin.d. triggering release of pancreatic fluid.

100. What are the usual consequences of removing a diseased gallbladder?a. Inability to digest fatsb. Some damage to the pancreasc. Inability to digest carbohydratesd. Delivery of bile directly to the duodenum

101. Jenny has just has undergone a cholecystectomy. After recovery, Jenny will no longera. be able to manufacture bile.b. have an extra reservoir for bile.c. be able to digest carbohydrates.d. have an extra reservoir for pancreatic juices.

102. The presence of fat in the intestines stimulates cells of the intestinal wall to release a. lipase.b. gastrin.c. secretin.d. cholecystokinin.

103. Nancy is having difficulty digesting fatty foods. After seeing her doctor, who found no evidence of inflammation, she says that she must now see a specialist to determine why she is having trouble releasing bile from her gallbladder. What hormone is most likely functioning improperly for Nancy?a. CCKb. Gastrinc. Secretind. Lipostimulin

104 What substance controls the release of bile into the small intestines?a. Gastrinb. Secretinc. Prozymogend. Cholecystokinin

105. What is a zymogen?a. An intestinal hormoneb. An inactive enzyme precursorc. A defective pancreatic enzymed. An inflamed small intestinal outpocketing

106. Which of the following is associated with the presence of fat in the GI tract?a. Inhibition of mucosal enzyme activitiesb. Slowing of the process of digestion and absorptionc. Inhibition of thiamin, riboflavin, and niacin absorptiond. Stimulation and hastening of digestion and absorption

107. The chief purpose of the gallbladder is to store a substance that is required for the assimilation of dietary a. fats only.b. carbohydrates only.c. fats and carbohydrates only.d. proteins, fats, and carbohydrates.

108. All of the following are important enterogastrone hormones excepta. pepsin.b. secretion.c. cholecystokinin.d. gastric-inhibitory peptide.

109. A decrease in the flow of blood to the intestines is known as a. gut stasis.b. gut dysmotility.c. intestinal stroke.d. intestinal ischemia.

Questions for Section 3.5 Common Digestive Problems

110. Which of the following results from reverse peristalsis?a. Gasb. Chokingc. Vomitingd. Diarrhea

111. What is the very first thing you should do if you suspect someone is choking on food?a. Perform the Heimlich maneuverb. Strike the person sharply on the backc. Attempt to dislodge the food with your fingersd. Ask the person to make sounds from the throat

112. Choking occurs when a piece of food becomes firmly lodged in thea. larynx.b. trachea.c. epiglottis.d. esophagus.

113. The Heimlich maneuver may be helpful in conditions associated witha. choking.b. vomiting.c. heartburn.d. constipation.

114. A person with chronic diarrhea is at risk for which of the following?a. Dehydrationb. Constipationc. Peptic ulcersd. Heimlich’s disease

115. Inflammation of the large intestine is known asa. colitis.b. indigestion.c. hemorrhoiditis.d. acid dysregulation.

116. What organ is affected by colitis?a. Stomachb. Pancreasc. Gall bladderd. Large intestine

117. Which of the following is a feature of irritable bowel syndrome?a. Abdominal discomfort is usually mild b. Effective treatment includes peppermint oilc. Constipation rather than diarrhea is the major adverse effect d. A combination of stress plus certain foods is needed to trigger an attack

118. A person on a low-fiber diet is at increased risk for experiencing elevated rectal vein pressure leading to formation ofa. reflux.b. hiccups.c. hemorrhoids.d. peptic ulcers.

119. One of the signs of constipation is a. increased thirst.b. inability to digest fats.c. less than 1 bowel movement per day.d. fewer than 3 bowel movements per week.

120. People are said to be constipated when they experiencea. painful or difficult bowel movements.b. reflux more than three times a month.c. more than a day without a bowel movement.d. soft or watery bowel movements with little notice.

121. Colonic irrigation is a popular practice for treatment ofa. belching.b. constipation.c. rapid peristalsis.d. explosive diarrhea.

122. Therapy for constipation would include all of the following excepta. increasing water intake.b. decreasing fiber intake.c. increasing physical activity.d. responding promptly to the defecation signal.

123. Which of the following is most likely to result from insufficient intake of fiber?a. Diarrheab. Bloatingc. Constipationd. Pancreatitis

124. In general, which of the following is associated with the fewest adverse effects from the treatment of constipation in adults?a. Taking an enemab. Taking a laxativec. Ingestion of prunesd. Ingestion of mineral oil

125. Which of the following is a common cause of constipation?

a. High-fat dietb. High-carbohydrate dietc. Lack of physical activityd. Excessive mineral oil intake

126. All of the following dietary measures are known to help relieve constipation excepta. eating fiber.b. eating prunes.c. eating less fat.d. drinking more water.

127. What is the primary cause for belching?a. Swallowing airb. Viral infectionsc. Eating spicy foodsd. Drinking alcoholic beverages

128. All of the following are common causes of heartburn excepta. eating too slowly.b. drinking too much.c. wearing tight clothes.d. bending over after a meal.

129. Jim went for his annual medical check-up and was diagnosed with heartburn. Which of the following actions is most likely causing Jim’s condition?a. Inhibition of peristalsisb. Overactive cardiac sphincter activityc. Overactive pyloric sphincter activityd. Defective lower esophageal sphincter activity

130. Holding the breath for as long as possible is considered an effective treatment fora. colitis.b. hiccups.c. belching.d. gastro-esophageal reflux.

131. People who have frequent, regular bouts of heartburn and indigestion have a medical condition known asa. colitis.b. watery stools.c. lymphatic malabsorption.d. gastroesophageal reflux.

132. Which of the following is a prominent feature of the expulsion of gas from the anus?a. It is normalb. It can usually be reduced by increasing fiber intakec. It is usually worsened by consuming foods rich in fatsd. The gas expelled is composed mostly of sulfur dioxide

133. Antacids were originally developed to treata. excessive gas.b. acid indigestion.c. excessive belching.d. active ulcers in the stomach.

134. Which of the following nutrients is most associated with increased production of intestinal gas?

a. Ironb. Fatsc. Proteinsd. Carbohydrates

135. Untreated gastroesophageal reflux increases the risk for the more serious condition known asa. Graves’ disease.b. Sinclair’s gastrum.c. Barrett’s esophagus.d. Zollinger-Ellison cancer.

136. The primary treatment for ulcer caused by the presence of H. pylori is a. fiber.b. surgery.c. antacids.d. antibiotics.

137. All of the following are features of stomach acid except a. its secretion is stimulated by ingestion of regular coffee.b. its secretion is stimulated by ingestion of decaffeinated coffee.c. it destroys most of the bacteria entering the stomach from food ingestion.d. its potentially destructive action on stomach cells is prevented by the presence of

bile.

138. All of the following are important issues in the treatment or management of existing ulcers excepta. alcohol intake should be curtailed.b. antibiotics are frequently administered.c. gastric acid release should be suppressed.d. anti-inflammatory drug use should be curtailed.

139. A peptic ulcer resides in thea. stomach only.b. duodenum only.c. stomach or duodenum only.d. esophagus and stomach only.

140. All of the following are the chief causes of ulcers excepta. H. pylori infection.b. excessive caffeine consumption.c. regular use of anti-inflammatory drugs.d. disorders that cause high gastric acid output.

141. A person with chronic GI bleeding is at risk for deficiency ofa. HCl.b. iron.c. bile.d. protein.

142. All of the following are major causes of ulcer formation excepta. bacterial infection.b. excessive use of antacids.c. excessive gastric acid secretion.d. use of certain anti-inflammatory medicines.

143. Which of the following is least likely to aggravate an existing ulcer?a. Beerb. Raw carrotsc. Regular coffeed. Decaffeinated coffee

144. The organism H. pylori has been identified as one of the major causes ofa. hiccups.b. hemorrhoids.c. diverticulosis.d. gastric ulcers.

145. The most common cause for the development of ulcers isa. infection from H. pylori.b. excessive consumption of spicy foods.c. failure to adapt to a high-stress lifestyle.d. prolonged excessive consumption of hot beverages.

Matching

01. Prevents food from entering the windpipe when swallowing02. Organ that stores lymph cells03. Controls the entry of chyme into the duodenum04. Controls the entry of chyme into the colon05. Enzyme that digests starch06. Substance that helps make or break a chemical bond07. A component of gastric juice08. Organ that releases bile into intestines09. Organ that synthesizes bile10. Fingerlike projection of small intestinal lining11. Type of cell that secretes mucus12. Absorption mechanism that requires energy13. Absorption mechanism that does not require energy14. Connects an artery to a vein15. Vessel that carries blood from liver to heart16. Vessel that carries blood from GI tract to liver17. Carries fat-soluble vitamins18. Hormone that signals release of pancreatic bicarbonate19. Hormone that triggers release of gastric acid20. Hormone that signals release of bile

A. LiverB. VillusC. GobletD. PylorusE. EnzymeF. GastrinG. Secretin

H. CapillaryI. AppendixJ. DiffusionK. EpiglottisL. GallbladderM. CarbohydraseN. Hepatic portal vein

O Hepatic veinP. Ileocecal valveQ CholecystokininR. Active transportS. Hydrochloric acidT. Lymphatic system