Digestion & Biochem Part 2: Question Preview (ID: 433)


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What is the role of bile in fat digestion?
a) Mechanically breaks down fats for lipase to chemically digest b) Chemically breaks down fats for lipase to mechanically digest c) Bile is an enzyme d) Bile is a buffer
What are the fingerlike projections in the small intestine?
a) Villi b) Peristalsis c) Colon d) Chyme
What is the function of the villi in the small intestine?
a) Increase surface area for nutrient absorption b) Increase surface are for water absorption c) Act as a buffer in increase enzyme function d) Lower the activation energy for bile
What is the name for the relatively constant internal environmental conditions of the body?
a) Homeostasis b) Peristalsis c) Protein synthesis d) Ingestion
Enzymes & other proteins can be denatured by:
a) an increase in temperature b) a decrease in temperature c) a change in pH d) All answers are correct
Where does heartburn occur?
a) Where the stomach joins the esophagus b) Where the esophagus joins the small intestine c) Where the small intestine joins the large intestine d) Where the liver joins the gall bladder
What is the function of stomach acid?
a) Create an acidic environment so peptidase can breakdown proteins b) Neutralize basic foods in your diet c) Breakdown large, complex carbohydrates before entering the gall bladder d) Increase surface area of material before entering the epiglottis
The low pH of orange juice indicates it is:
a) an acid b) a base c) delicious d) neutral
How would your diet be altered if your pancreas was not functioning properly?
a) Fat digestion would be slower b) Fat digestion would be faster c) Carbohydrate digestion would be faster d) Protein digestion would be faster
Why is digesting a gallon (3.8 liters) of milk in 1 hour such a biological challenge?
a) All answers are correct b) The stomach only expands to about 2 liters c) The body cannot produce enough bile to mechanically break down the milk fat d) The pancreas cannot produce enough lipase to chemically break down the milk fat.
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