Please answer and explain all these questions

Please answer and explain all these questions below completely and don’t skip any questions. Study Guide – Unit 5 Chapter 20 – Digestive System Physiology 1. Explain the basic processes involved in the gastotrointestinal system. 2. Describe the main reaction involved in chemical digestion. 3. Know the absorbable forms for carbohydrates, proteins, and lipids. 4. Know where digestion begins for carbohydrates, proteins, and lipids. 5. Know the specific enzymes used for chemical digestion of each macromolecule type. 6. Explain why cellulose is considered dietary fiber. 7. Describe the role of amylases in carbohydrate catabolism. 8. What are brush border enzymes? 9. How are brush border enzymes involved in carbohydrate digestion? 10. Know the breakdown products (monosaccharides) for sucrose, lactose, maltose, and limit dextrins. 11. Describe the mechanisms for monosaccharide absorption. 12. Describe the differences between endopeptidases and exopeptidases. Which complete digestion?? 13. What are zymogens and what is their significance? 14. How is protein digested in the stomach? 15. Explain how pepsin becomes active in the stomach. 16. Explain how zymogens are activated in the small intestine and how proteins are digested in the small intestine. 17. Describe the mechanisms for amino acid, dipeptide and tripeptide absorption. 18. Explain how lipids aggregate in the GI tract. 19. Explain how lipase solubility affects their function and interaction with lipids in the GI tract. 20. Explain the role of bile salts in the small intestine and why they are needed. Understand how their chemical structure underlies their function. 21. Describe what emulsification is and why this is necessary. 22. Understand how the end-products of lipid digestion associate together in the lumen. 23. Describe the mechanism for lipid absorption into enterocytes across the apical membrane. 24. Describe what happens to lipids inside enterocytes. 25. Describe how lipids leave the enterocyte basolateral membrane and how they are taken to the bloodstream. 26. Understand the basic route of lipid transport on VLDLs/LDLs and then HDLs and why they are referred to as “bad cholesterol” and “good cholesterol,” respectively. 27. Briefly describe the absorption of vitamins and iron. 28. Describe what drives the absorption of water across the GI tract. 29. Describe the 3 main regulators of GI function. 30. Explain the difference between a short and long reflex pathway. 31. Explain the 3 classes of sensory receptors in the GI tract and understand how they are involved in regulating GI function 32. a. Explain the 3 phases of GI regulation. b. Understand how stimuli occuring in each region will generally affect gastric and intestinal functions. 33. Know the main functions of gastrin, CCK, secretin, and GIP. 34. Describe the products secreted into the stomach and their functions. 35. What are the functions of stomach acid and how does the stomach protect itself against its own low pH? 36. a. Describe how stomach acid is produced in parietal cells and secreted into the lumen. b. Know what stimulates and inhibits acid production/secretion. 37. a. Describe the two main components in pancreatic juice. b. know which hormone mainly regulates the secretion of each. 38. Describe how secretin and CCK affect bile secretion. 39. Describe the purpose and process of peristalsis. 40. Describe the purposes and process of segmentation in the small intestine. 41. Describe the steps of the swallowing reflex. 42. Describe the motility that occurs in the stomach and its functions. 43. Briefly describe what occurs in the vomiting reflex. 44. Describe the role of the muscularis mucosae contractions that occur in the small intestine. 45. Describe what occurs in haustration, mass movement, and defecation and their functions. SCIENCE HEALTH SCIENCE NURSING MPHYSO 101

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