BIO 291 Week 5 WileyPLUS Quiz
BIO/291 Week 5 Question 1
Lingual lipase, which is present in saliva, begins chemical digestion of what macromolecule?
Which of the following is not a correct salivary gland?
BIO/291 Week 5 Question 3
Which of the following statements regarding saliva is incorrect?
Produced by three glands – parotid, submandibular and sublingual
Begins protein and fat/lipid chemical digestion in the mouth
Contains a lysozyme that kills bacteria
Acts as a buffer for food contents due to high amounts of bicarbonate
Which of the following structures is essential in controlling glandular secretion along the length of the digestive tract?
BIO/291 Week 5 Question 5
Which of the following structures is essential in controlling the contraction of the muscularis (externa) along the length of the digestive tract?
BIO/291 Week 5 Question 6
What epithelial type can be found lining the stomach through the rectum?
BIO/291 Week 5 Question 7
Which of the following is not a correct component of the digestive system mucosa?
Simple columnar epithelium
The parietal cells in the stomach are responsible for secreting which of the following?
Intrinsic factor and hydrochloric acid
BIO/291 Week 5 Question 9
What molecule is needed to activate pepsinogen?
BIO/291 Week 5 Question 10
Intrinsic factor is needed in order to absorb which of the following?
BIO/291 Week 5 Question 11
What acid-resistant bacteria is the cause of most peptic ulcers?
Which of the following statements is incorrect regarding a villus?
Lamina propria contains a lacteal and capillary bed
Contractions speed up during digestion
Covered by simple squamous epithelium
Intestinal glands/Crypts of Lieberkuhn are found between the villi
BIO/291 Week 5 Question 13
Which of the following enzymes would not digest proteins?
BIO/291 Week 5 Question 14
Accumulation of which of the following in blood will result in jaundice?
BIO/291 Week 5 Question 15
The lining of the large intestine/colon primarily absorbs which of the following substances?
Water, vitamins and minerals
Fats and lipids