Session 37
Supplemental Instruction
Iowa State University / Leader: / Cody
Course: / AN S 214
Instructor: / Dr. Selsby
Date: / 11/28/12
1. What are the three purposes of intestinal motility?
·
2. Intestinal motility has two primary motive forces. The first, responsible for churning contents, consists of random ring-like constrictions, is called ______. The second consists of ______waves that push chyme towards the large intestine. These waves begin in the ______and move progressively downward, can be inhibited by ______.
3. What is the frequency of segmentation?
How long does it take to move chyme down the SI?
4. What is the gastroileal reflex?
5. What is the working pH range of salivary amylase?
What portion of ingested dietary starch is digested in the mouth? Absorbed in the mouth?
6. Below, trace the digestion of starch through the small intestine. Above the arrows, write the names of the enzyme(s) responsible for each step of the breakdown.
Starch ______
7. What channel is responsible for transport of glucose and galactose into the cell?
What ion is required to facilitate this transport?
What category of transports does this sort of channel fall into?
8. How does fructose enter the cell? What is the fate of some of the entering fructose molecules?
9. How do digested carbohydrates exit the cell into portal circulation?
10. Fill in the table below with the steps involved in protein digestion:
COMPARTMENT / .... DIGESTED TO ..... / ENZYMES INVOLVED / CLEAVAGE SITE FOR ENZYMESStomach
SI
11. What is the active pH range of pepsin?
12. Large fat globules are ______by bile salts in the duodenum. Digestion of fat by the pancreatic enzyme ______yields free fatty acids and monoglycerides. These then associate with bile salts to form ______which “ferry” them to the intestinal mucosa. Fatty acids and monoglycerides leave micelles and ______into epithelial cells. There they are recombined with proteins to form ______. These are extruded from the epithelial cells by ______. The chylomicrons enter ______and are carried away from the intestine by lymph.
13. What two main enzymes are involved with the digestion of nucleic acids?
What kind of transport is required to transport them into enterocytes?
14. What are the three components of the large intestine?
15. What structural differences exist between the small and large intestine?
16. What main movement type characterizes intestinal motility?
17. Define the gastro-colic reflex.
18. ______in one area leads to ______in another.
19. Name the 3 classes of ruminants discussed and give 2 examples for each:
1.
a.
b.
2.
a.
b.
3.
a.
b.
20. What is the primary difference between saliva of cattle and species previously discussed?
21. How much saliva do cattle produce in a given day?
22. T/F: Ruminants have four stomachs
23. Calves are unique in having a(n) ______used to shuttle milk directly past the ______and ______to the ______to prevent ______.
24. Name and describe, in order, the four gastric chambers of the ruminant:
Chamber / Distinguishing Anatomy / Function25. List, in order, the 4 stages of the rumination cycle:
1.
2.
3.
4.
26. Following redeglutition, material enters the ______.
27. Name 5 functions of rumination:
28. What is the end product of rumination?
29. What are the three types of fatty acids produced by the rumen microbes?
30. What condition results from failure to eructate?
31. T/F: Ruminants and monogastrics have similar small and large intestines.
32. In hind gut fermenters, the fermentation vat is located in the ______.
33. What is the main difference between horses and rabbits when it comes to digestion?
34. Name and describe the major parts of the hind gut digestive tract:
Structure / Distinguishing Anatomy / Function35. List the 6 factors influenced by feed intake levels:
· / · / ·36. What are the 4 variables that influence levels of feed intake?
37. As the number of stressors increases, what happens to feed intake? What effect does this have on protein deposition and fat deposition?
38. What environmental conditions and temperature range promote the highest level of intake? What % of regular intake can these values reach?
39. At this same temperature range, what environmental conditions will cause a steep drop in feed intake?
40. As average temperature increases, feed intake ______. A cool night with hot days will result in a ______drop in feed intake, than a hot night with hot days.
41. Name 6 characteristics of feed that have an impact on intake.
·42. In ruminant animals, reticulo-rominal signaling of fill to the hypothalamus is mediated by ______located in the cranial sac of the rumen. Fill in these compartments are determined by the rate of ______and the rate of ______.
43. What three specific feed characteristics influence reticulo-ruminal fill?
44. What are three commonly used feed processing methods and what are their significance?
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45. Given the choice, animals will choose feeds with ______energy densities. However, many animals will over eat energy, if it is required to satisfy their net ______requirement.
46. What are the 4 effects of fiber on food intake and appetite?
47. Palatability influences the degree of feed ______. Appealing smell, taste and textures will increase palatability, while compounds such as ______, ______, and ______will cause feed avoidance. Palatability can be increased by the addition of ______.
48. What effect does gastric peristalsis have on hunger control?
49. What are the 3 modes of communication influencing appetite control?
50. For each of the tissue types below, indicate what appetite-controlling chemicals are manufactured:
Pancreas:
Adipose tissue:
Brain (3):
Stomach and intestines (4):
51. Satiety signals are generated both before and during meals in order to relay to the brain the ______and ______characteristics of the feed. These are conveyed by sensory neurons in the ______and ______nerves into the brain stem.
52. Name the 2 hypothalamic centers involved in appetite control:
53. Animals with lesions in the ______center of the hypothalamus have uncontrollable intake and become obese because they are unable to feel ______. Animals with lesions in the ______center of the hypothalamus stop eating and waste away because they are unable to feel ______.
54. Orexigenic hormones/neuropeptides ______appetite and ______energy expenditure. Anorexigenic hormones/neuropeptides ______appetite and ______energy expenditure.
55. Examples of orexigenic hormones:
Examples of anorexigenic hormones:
56. What are the 4 hormones involved in neuropeptide secretion?