Which of these foods would be the most mineral-rich?
A) cookies
B) cereal
C) pasta
D) milk
E) cake
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Question 2) Carbohydrates, proteins, and lipids are considered ________.
A) major nutrients
B) minerals
C) vitamins
D) coenzymes
E) minor nutrients
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Question 3) Haustral contractions ________.
A) are powerful contractile waves
B) propel food residue from the small intestine into the large intestine
C) move food residue from one haustrum to the next haustrum within the large intestine
D) occur three to four times daily
E) propel food from the stomach into the small intestine
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Question 4) Which of the following hormones influence the release of pancreatic juice and bile?
A) rennin and cholecystokinin (CCK)
B) gastrin and rennin
C) cholecystokinin (CCK) and gastrin
D) secretin and gastrin
E) cholecystokinin (CCK) and secretin
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Question 5) Enzyme-rich pancreatic juice contains all the following EXCEPT ________.
A) amylase
B) trypsin
C) nuclease
D) pepsin
E) lipase
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Question 6) Gastric juice can back up form the stomach into the esophagus and cause heartburn. What sphincter, weakened by a hiatal hernia, can contributes this condition?
A) upper esophageal sphincter
B) pyloric sphincter
C) external anal sphincter
D) cardioesophageal sphincter
E) ileocecal sphincter
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Question 7) The enzyme responsible for converting milk protein in an infant's stomach to a substance that looks like sour milk is ________.
A) pepsin
B) salivary amylase
C) pancreatic amylase
D) bile
E) rennin
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Question 8) What does the enterogastric reflex accomplish?
A) increases output of enzyme-rich pancreatic juice
B) stimulates the release of gastric juices
C) slows the emptying of the stomach contents
D) stimulates gallbladder to contract and expel bile
E) stimulates emptying of the stomach contents
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Question 9) Identify the cavity that houses the stomach, liver, and other digestive organs.
A) Label A
B) Label B
C) Label C
D) Label D
E) Label E
F) Label F
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Question 10) Pepsin is necessary for the stomach to break down ________.
A) carbohydrates
B) proteins
C) saturated fats
D) polysaccharides
E) nucleic acids
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