Question 1

The chemical digestion of proteins begins where?

Accepted Answer

A) in the mouth 
B) in the stomach 
C) in the small intestine 
D) in the bloodstream 
A) in the mouth 
B) in the stomach 
C) in the small intestine 
D) in the bloodstream

Question 2

Food being digested in the stomach is in a highly acidic environment.When the food is released from the stomach into the small intestine,why is the environment no longer acidic?

Accepted Answer

A) Secretin increases the flow of bicarbonate ions from the pancreas into the small intestine to neutralize the stomach acid. 
B) Enterokinase activates trypsinogen,thus neutralizing the stomach acid. 
C) Bile salts from the gallbladder neutralize the stomach acid. 
D) When pepsinogen activates pepsin,one result is the neutralization of stomach acid in the stomach. 
A) Secretin increases the flow of bicarbonate ions from the pancreas into the small intestine to neutralize the stomach acid. 
B) Enterokinase activates trypsinogen,thus neutralizing the stomach acid. 
C) Bile salts from the gallbladder neutralize the stomach acid. 
D) When pepsinogen activates pepsin,one result is the neutralization of stomach acid in the stomach.

Question 3

Bile,which is synthesized in the liver and stored in the gallbladder,is important in lipid digestion.What feature/function of bile makes it an effective emulsifying agent?

Accepted Answer

A) Bile is an amphipathic molecule,having both hydrophobic and hydrophilic regions. 
B) Bile adds hydroxyl groups to the hydrocarbon tails of fatty acids,making them more soluble in water. 
C) Bile stimulates the transport processes involved in movement of triglycerides into intestinal epithelial cells. 
D) Its enzymatic activity removes fatty acids from triglycerides,making them more soluble in water. 
A) Bile is an amphipathic molecule,having both hydrophobic and hydrophilic regions. 
B) Bile adds hydroxyl groups to the hydrocarbon tails of fatty acids,making them more soluble in water. 
C) Bile stimulates the transport processes involved in movement of triglycerides into intestinal epithelial cells. 
D) Its enzymatic activity removes fatty acids from triglycerides,making them more soluble in water.

Question 4

One of the symptoms of cystic fibrosis is the increased production of mucus.Which of the following cell types is likely to show an increase in numbers in a patient with cystic fibrosis?

Accepted Answer

A) chief cells 
B) epithelial cells 
C) parietal cells 
D) goblet cells 
A) chief cells 
B) epithelial cells 
C) parietal cells 
D) goblet cells

Question 5

Glucose is transported from the intestinal lumen into epithelial cells through _____ and from the intestinal epithelium into circulation by _____.

Accepted Answer

A) facilitated diffusion;primary active transport 
B) cotransport with sodium;cotransport with sodium 
C) cotransport with sodium;facilitated diffusion 
D) active transport;active transport 
A) facilitated diffusion;primary active transport 
B) cotransport with sodium;cotransport with sodium 
C) cotransport with sodium;facilitated diffusion 
D) active transport;active transport

Question 6

When a patient has his gallbladder removed,which of the following food types would a doctor recommend this patient consume in lower quantities?

Accepted Answer

A) protein 
B) carbohydrates 
C) fat 
D) fat and carbohydrates 
A) protein 
B) carbohydrates 
C) fat 
D) fat and carbohydrates

Question 7

What is the importance of the mucins that are released by salivary glands?

Accepted Answer

A) They aid in degradation of triglycerides to fatty acids and monoglycerides. 
B) They are beginning the process of starch digestion. 
C) They are hormonal molecules that stimulate the release of gastric juice by the stomach in anticipation of receipt of the contents of the mouth. 
D) They are glycoproteins that make food slippery enough to slide easily through the esophagus. 
A) They aid in degradation of triglycerides to fatty acids and monoglycerides. 
B) They are beginning the process of starch digestion. 
C) They are hormonal molecules that stimulate the release of gastric juice by the stomach in anticipation of receipt of the contents of the mouth. 
D) They are glycoproteins that make food slippery enough to slide easily through the esophagus.

Question 8

Food labels provide nutrient information,and express the amount of a given nutrient as _____.

Accepted Answer

A) a percentage of the Recommended Dietary Allowances 
B) International Units 
C) percent composition of the food product 
D) calories 
A) a percentage of the Recommended Dietary Allowances 
B) International Units 
C) percent composition of the food product 
D) calories

Question 9

Figure 43.2
  
-The process of obtaining food is known as _____ and requires specialized mouthparts.

Accepted Answer

A) ingestion 
B) digestion 
C) absorption 
D) excretion 
A) ingestion 
B) digestion 
C) absorption 
D) excretion

Question 10

The active ingredient orlistat acts to decrease the amount of fat that is absorbed by attaching to enzymes that digest fat.Which of the following are potential targets of orlistat?

Accepted Answer

A) salivary amylase 
B) pepsidase 
C) pancreatic lipase 
D) secretin 
A) salivary amylase 
B) pepsidase 
C) pancreatic lipase 
D) secretin

Question 11

Figure 43.2
  
-If you found a skull in the woods and the teeth were fang-like,what type of food would you expect this animal to eat?

Accepted Answer

A) grass 
B) flesh of another animal 
C) nectar 
D) blood 
A) grass 
B) flesh of another animal 
C) nectar 
D) blood

Question 12

Helicobacter pylori is a bacterial organism that causes ulcers and digestive disturbances.How might they survive the acid pH of the stomach?

Accepted Answer

A) They secrete buffer to neutralize acid. 
B) They burrow under the mucus layer that covers the stomach epithelium. 
C) They take over the parietal cells. 
D) They release chemicals that decrease acid production in the stomach. 
A) They secrete buffer to neutralize acid. 
B) They burrow under the mucus layer that covers the stomach epithelium. 
C) They take over the parietal cells. 
D) They release chemicals that decrease acid production in the stomach.

Question 13

Figure 43.1
  
-Which of the following are the most likely to have teeth adapted for grinding and/or tearing?

Accepted Answer

A) suspension feeders 
B) mass feeders 
C) deposit feeders 
D) fluid feeders 
A) suspension feeders 
B) mass feeders 
C) deposit feeders 
D) fluid feeders

Question 14

Amino acids,dipeptides,and sugars are transported from intestinal epithelial cells into circulation.Lipids are transported from the intestinal epithelium into _____.

Accepted Answer

A) smooth muscles that make up the core of the villi of the intestinal epithelium 
B) the lymph system 
C) the liver 
D) the gallbladder 
A) smooth muscles that make up the core of the villi of the intestinal epithelium 
B) the lymph system 
C) the liver 
D) the gallbladder

Question 15

Food and its products of degradation move through the alimentary canal by means of peristalsis.What is peristalsis?

Accepted Answer

A) movements of the muscular layer surrounding the alimentary canal that are under voluntary control 
B) rhythmic waves of contraction of the muscular layer surrounding the alimentary canal that are responsible for moving contents of the lumen along the length of the digestive tract 
C) movement of nerve impulses from the central nervous system to the autorhythmic smooth muscle cells 
D) rhythmic lengthening and shortening of epithelial cells lining the lumen of the alimentary canal 
A) movements of the muscular layer surrounding the alimentary canal that are under voluntary control 
B) rhythmic waves of contraction of the muscular layer surrounding the alimentary canal that are responsible for moving contents of the lumen along the length of the digestive tract 
C) movement of nerve impulses from the central nervous system to the autorhythmic smooth muscle cells 
D) rhythmic lengthening and shortening of epithelial cells lining the lumen of the alimentary canal

Question 16

Figure 43.1
  
-Three groups of cyclists consumed three different types of diets:
High-carbohydrate,a diet mixed in carbohydrates,fat,and protein,or a diet higher in protein and fat.The average time each group could spend cycling over a 6-hour period is shown in the above graph.
How could an athlete or trainer use the data to improve performance?

Accepted Answer

A) Endurance is entirely related to diet. 
B) Maintaining elevated blood sugar improves performance. 
C) An early and dramatic drop in blood glucose is associated with improved endurance. 
D) Diet is not at all related to endurance. 
A) Endurance is entirely related to diet. 
B) Maintaining elevated blood sugar improves performance. 
C) An early and dramatic drop in blood glucose is associated with improved endurance. 
D) Diet is not at all related to endurance.

Question 17

Jahasz-Pocsine and co-workers found a correlation between gastric bypass surgery and neurological complications.150 patients at the University of Arkansas for Medical Sciences Neurology Clinic had gastric bypass surgery and 26 of these patients experienced neurological complications related to the surgery.What might be a cause for the neurological complications?

Accepted Answer

A) sudden weight loss and caloric deficiency interfering with neurological function 
B) nutrient (e.g. ,vitamin and mineral)deficiencies 
C) sloppy surgical technique of physicians performing the bypass surgery 
D) infections following surgical intervention 
A) sudden weight loss and caloric deficiency interfering with neurological function 
B) nutrient (e.g. ,vitamin and mineral)deficiencies 
C) sloppy surgical technique of physicians performing the bypass surgery 
D) infections following surgical intervention

Exam 43: Animal Nutrition

The chemical digestion of proteins begins where?

Food being digested in the stomach is in a highly acidic environment.When the food is released from the stomach into the small intestine,why is the environment no longer acidic?

Bile,which is synthesized in the liver and stored in the gallbladder,is important in lipid digestion.What feature/function of bile makes it an effective emulsifying agent?

One of the symptoms of cystic fibrosis is the increased production of mucus.Which of the following cell types is likely to show an increase in numbers in a patient with cystic fibrosis?

Glucose is transported from the intestinal lumen into epithelial cells through _____ and from the intestinal epithelium into circulation by _____.

When a patient has his gallbladder removed,which of the following food types would a doctor recommend this patient consume in lower quantities?

What is the importance of the mucins that are released by salivary glands?

Food labels provide nutrient information,and express the amount of a given nutrient as _____.

Figure 43.2 -The process of obtaining food is known as _____ and requires specialized mouthparts.

The active ingredient orlistat acts to decrease the amount of fat that is absorbed by attaching to enzymes that digest fat.Which of the following are potential targets of orlistat?

Figure 43.2 -If you found a skull in the woods and the teeth were fang-like,what type of food would you expect this animal to eat?

Helicobacter pylori is a bacterial organism that causes ulcers and digestive disturbances.How might they survive the acid pH of the stomach?

Figure 43.1 -Which of the following are the most likely to have teeth adapted for grinding and/or tearing?

Amino acids,dipeptides,and sugars are transported from intestinal epithelial cells into circulation.Lipids are transported from the intestinal epithelium into _____.

Food and its products of degradation move through the alimentary canal by means of peristalsis.What is peristalsis?

Biology and the Tree of Life

Water and Carbon: the Chemical Basis of Life

Protein Structure and Function

Nucleic Acids and the Rna World

An Introduction to Carbohydrates

Lipids, membranes, and the First Cells

Inside the Cell

Cell-Cell Interactions

Cellular Respiration and Fermentation

Photosynthesis

The Cell Cycle

Meiosis

Mendel and the Gene

Dna and the Gene: Synthesis and Repair

How Genes Work

Transcription and Translation

Control of Gene Expression in Bacteria

Control of Gene Expression in Eukaryotes

Analyzing and Engineering Genes

Genomics

Principles of Development

An Introduction to Animal Development

An Introduction to Plant Development

Evolution by Natural Selection

Evolutionary Processes

Speciation

Phylogenies and the History of Life

Bacteria and Archaea

Protists

Green Plants

Fungi

An Introduction to Animals

Protostome Animals

Deuterostome Animals

Viruses

Plant Form and Function

Water and Sugar Transport in Plants

Plant Nutrition

Plant Sensory Systems, signals, and Responses

Plant Reproduction

Animal Form and Function

Water and Electrolyte Balance in Animals

Gas Exchange and Circulation

Electrical Signals in Animals

Animal Sensory Systems and Movement

Chemical Signals in Animals

Animal Reproduction

The Immune System in Animals

An Introduction to Ecology

Behavioral Ecology

Population Ecology

Community Ecology

Ecosystems

Biodiversity and Conservation Biology

Filters

Glucose is transported from the intestinal lumen into epithelial cells through _ and from the intestinal epithelium into circulation by _.