BIOL1008 Study Guide - Quiz Guide: Artificial Kidney, Amylase, Semipermeable Membrane
6 Jun 2018
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Department
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Professor
MEDS1001 Human Biology
Practical Notes
PRACTICAL 1: Fuel for Life 1
1. THE BUCCAL CAVITY AND SALIVARY GLANDS
The processing of food starts in the mouth. The inside of the mouth is called the buccal cavity.
Some features of the buccal cavity include the teeth, tongue and salivary glands. Mastication
is a complex process involving movements of the jaws and teeth, the tongue and palate, lips,
cheeks and salivary glands. Food particles are progressively reduced in size and mixed with
saliva to form a softened mass (bolus).
The four different kinds of teeth
- Incisor: broad crowns (4-5 cusps), cutting, 2/2
- Canine: fang-like, piercing and tearing, 1/1
- Premolars: 2 cusps, cutting and grinding, 2/2
- Molars: chisel shaped, grinding and crushing, 3/3
- Dental formula = nb of tooth per quarter (e.g. incisor: 2/2)
Tongue: three different types of papillae by density (highest to lowest)
- Circumvallate: posterior to the tongue, contains thousands of taste buds each
- Foliate: posterior lateral edge of the tongue and contain taste buds in their hundreds
- Fungiform: anterior two-thirds of the tongue, one or a few taste buds
Taste perception is a complicated interaction of the senses. Our noses play an important part
in how we experience food. The nasal cavity contains millions of receptors to detect odor
molecules. In order for an odor to be detected, air needs to be circulated through the nostrils,
also known as nares, or through the buccal cavity while chewing to reach the olfactory
receptors.
Salivary glands: 3 pairs
- Parotid: largest, located between the ear and the masseter muscle. Saliva enters the
buccal cavity between the molars
- Submandibular
- Sublingual
→ Saliva is conducted through salivary ducts
The salivary glands secrete watery saliva in small quantities to moisten the oral buccal cavity.
The major salivary glands are the parotid, submandibular and sublingual glands. In addition
to water and ions, saliva contains lysozymes, bacteriolytic enzyme that helps destroy bacteria.
Another important component of saliva is salivary amylase, which breaks polysaccharides into
monosaccharides.
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2. STOMACH, INTESTINE, LIVER AND PANCREAS
Features of the gastrointestinal tract
Term
Definition
Diaphragm
Muscle separating the abdominal and thoracic cavities
Liver
Large, lobed structure lying close to the diaphragm
Gallbladder
Stores bile produced by liver. The gallbladder is wedged between the
lobes of the liver
Bile
Stored in gallbladder, produced in liver. Helps emulsify fat, is released
into the duodenum
Esophagus
Enters the stomach superiorly
Stomach
Lies on the left side of the abdominal cavity
Pyloric sphincter
Thick muscular sphincter at the end of the stomach. Acts as a valve
to control the flow of partially digested food (chyme) from the
stomach to the small intestine
Spleen
Loosely attached to the curvature of the stomach. Not part of
digestive but cardiovascular system. Involved in storage and
destruction of red blood cells. Also an important immune organ
Duodenum
First U-shaped part of small intestine. Receives combined pancreatic
and common bile duct
Jejunum
Second part of small intestine
Ileum
Terminal, tightly coiled part of the small intestine. There is no sharp
transition between jejunum and ileum
Mesenteric
membrane
Joins the stomach, large and intestines
Mesentery
Blood vessels, nerves and lymphatics branch through the mesentery
to supply the intestine. Also holds organs in place
Common bile duct
From the gallbladder to the duodenum. The large dark red blood
vessel in this region is hepatic portal vein
Hepatic portal vein
Takes blood from the intestines to the liver
Pancreas
Produces a number of digestive enzymes that are released into the
duodenum via the common bile duct. Its duct unites with the
common bile duct which then enters the duodenum. These include
sucrose, lactase, maltase, pancreatic amylase and lipase and
protease e.g. trypsin and chemotrypsin
Caecum
Blind pouch is the beginning of the large intestine. The appendix
opens from the caecum. The large intestine reabsorbs more water
and many dissolved minerals and some vitamins
Ileo-cecal valve
Between colon and ileum. Regulated what is left in the small intestine
Colon
Next part of the large intestine. Made of ascending, traverse and
descending colon
Rectum
The descending colon leads into the rectum which is a muscular
region that is located deep within the pelvis
Anus
Open of large intestine to the exterior
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Practical 1: fuel for life 1: the buccal cavity and salivary glands. The processing of food starts in the mouth. The inside of the mouth is called the buccal cavity. Some features of the buccal cavity include the teeth, tongue and salivary glands. Mastication is a complex process involving movements of the jaws and teeth, the tongue and palate, lips, cheeks and salivary glands. Food particles are progressively reduced in size and mixed with saliva to form a softened mass (bolus). Premolars: 2 cusps, cutting and grinding, 2/2. Molars: chisel shaped, grinding and crushing, 3/3. Dental formula = nb of tooth per quarter (e. g. incisor: 2/2) Tongue: three different types of papillae by density (highest to lowest) Circumvallate: posterior to the tongue, contains thousands of taste buds each. Foliate: posterior lateral edge of the tongue and contain taste buds in their hundreds. Fungiform: anterior two-thirds of the tongue, one or a few taste buds.
