Digestion and Choices

Chapter 10
Digestion and Nutrition

Multiple Choice Questions 1. Plankton is
a. Any organic debris in the ocean
B. Plant and animal microorganisms drifting in the ocean
c. A group of filter-feeding microorganisms
d. Oceanic bacteria
e. Seaweed 2. Examples of a suspension feeder and a deposit feeder would be, respectively,
a. Clams and fish
B. Polychaete annelid and earthworms
c. Earthworms and rotifers
d. Basking sharks and rotifers
e. Earthworms and clams 3. The evolution of an alimentary system is primarily to allow
a. Storage of food before digestion
b. Intracellular digestion
C. Extracellular digestion
d. Filter feeding
e. Fluid feeding 4. Compare a small animal that soaks up food from its external environment with an animal with a tube type digestive system. What is/are the major advantage(s) of having a tube?
a. It isolates the food the organism ingests
b. It permits development of specialized enzymes and concentration of digestive juices in different regions
c. It permits more time for chemical action
d. Additional physical cutting and grinding of the food bolus is made possible
E. All of the choices are advantages 5. Digestive enzymes
a. Are hydrolases
b. Break chemical bonds by adding water across them
c. Break specific bonds
D. All of the choices are correct
e. None of the choices are correct 6. When a food molecule is split by a digestive enzyme
a. Water is produced
B. Water is used
c. Proteins are produced
d. Food calories are produced
e. Simple sugars are broken apart 7. The end products of fat digestion are
a. Simple sugars
b. Amino acids
c. Only long chain fatty acids
D. Fatty acids and glycerol and monoglycerides
e. Water and carbon dioxide 8. The distinction between segmentation and peristalsis (as digestive processes) is mainly
a. Separating versus rejoining lumps of food
b. Forward movement versus backward movement
c. Holding useful food versus moving wastes along
D. Dividing and squeezing contents of the intestine in one place versus moving food along
e. Before versus after saliva is added 9. Salivary amylase would begin the digestion of
a. Fats
b. Milk
C. Starches
d. Proteins
e. All of the choices would begin to digest 10. Which represents the proper sequence of teeth from the front to the back of a mammal's mouth if all are present?
a. Incisors, canine, molars, premolars
B. Incisors, canine, premolars, molars
c. Canine, incisors, premolars, molars
d. Canine, incisors, molars, premolars
e. Incisors, premolars, canine, molar 11. Food is prevented from entering the trachea by the
a. Pharynx
b. Uvula
C. Epiglottis
d. Glottis
e. Soft palate 12. The main function of the esophagus is to
a. Digest proteins
b. Digest carbohydrates
c. Transport food from the small intestine to the large intestine
D. Transport food from the mouth to the stomach
e. Transport food from the stomach to the large intestine 13. In the stomach
a. Most of the food is digested
b. Most of the nutrients are absorbed
C. Protein digestion begins
d. Carbohydrate digestion is completed
e. None of the choices are correct 14. An Asian egg-eating snake carefully retracts its teeth and engulfs a bird egg whole. Once it has completely closed its mouth, it can then break the eggshell internally and let the liquid contents move down the digestive tract. To avoid having the sharp eggshells also proceed, it must regurgitate them before they pass the
a. Small intestine
b. Epiglottis
c. Cardiac sphincter
D. Pyloric sphincter
e. Esophagus 15. A bird, insect or worm gizzard is a
a. Food storage area
b. Site of food molecule absorption comparable to our small intestine
c. Food crushing and grinding organ
D. Site of water absorption similar to our large intestine 16. What is the role of HCl in the stomach?
a. Symptom of a digestive disorder
b. Only to cause stomach ulcers
c. Digestive enzyme that hydrolyzes fats
d. Aids in the digestion of starch
E. Activates the digestive enzyme pepsinogen, a precursor to pepsin 17. Which of the following digestive enzymes is incorrectly matched to its substrate?
a. Pepsin-protein
B. Trypsin-nucleic acid
c. Salivary amylase-starch
d. Lipase-fat
e. Rennin-milk 18. Which of the following is an inward folding of the dorsal intestinal wall of an earthworm that enhances food absorption by increasing the surface area of the intestine?
a. Villi
b. Cannula
c. Pylorus
D. Typhlosole
e. Fistula 19. In the small intestine
A. Food is digested and the nutrients are absorbed
b. There is no digestion, but nutrients are absorbed
c. Mostly water is absorbed
d. Considerable bacterial action occurs on the food
e. None of the choices are correct 20. Fat absorption differs from other foods because its breakdown products are
a. Formed in the large intestine
b. Absorbed directly into the blood
C. Absorbed into the lacteals before entering into the lymphatic system
d. Absorbed only when glucose is not present
e. None of the choices are correct 21. Villi serve to
A. Produce enzymes and absorb nutrients
b. Secrete bile
c. Produce antibodies
d. Synthesize vitamins
e. None of the choices are correct 22. At body temperature, which of these combinations is most likely to result in digestion?
a. Protein, water, pepsin
B. Protein, hcl, carboxylase
c. Protein, bile, lipase
d. Protein, sodium bicarbonate, pepsin
e. None of the choices are correct 23. At body temperature, which of these combinations is most likely to result in digestion?
A. Fat, bile, sodium bicarbonate, lipase
b. Fat, bile, sodium bicarbonate, pepsin
c. Fat, hcl, maltase
d. Fat, bile, hcl, sodium bicarbonate, and trypsin
e. None of the choices are correct 24. Microvilli form a brush-like border on the cells of the
a. Esophagus
b. Stomach
C. Duodenum
d. Tongue
e. Pharynx 25. The pancreatic enzymes digest
a. Proteins
b. Carbohydrates
c. Lipids
D. All of the choices are correct
e. None of the choices are correct 26. The large intestine functions mainly in
a. Digestion of fats and proteins
b. Digestion of carbohydrates
C. Absorption of water and vitamin production
d. Absorption of amino acids
e. All of the choices are correct 27. Which of the following absorb water and ions in insects?
a. Typhlosole
b. Malpighian tubules
c. Micelles
d. Rectal glands
E. None of the choices are correct 28. Brown fat appears to be specialized for
a. The storage of carbohydrates
b. The storage of fatty acids
c. The storage of glycerol
d. The storage of glycogen
E. Generation of heat 29. Starches are digested to _______, which is/are converted to ______ in the liver, which is/are broken down to be released as _______ in the blood, respectively.
A. Glucose, glycogen, glucose
b. Glucose, amino acids, glucose
c. Glycogen, glucose, glucose
d. Amino acids, glucose, glycogen
e. Glucose, glycogen, glycogen 30. The liver produces bile which functions to
a. Eliminate particles of dead red blood cells
B. Help emulsify or break down fats for digestion
c. Color the feces
d. All of the choices are liver functions
e. All of the choices are correct 31. Secretin, gastrin, and CCK in humans are
a. All enzymes used to digest food
B. All hormones that control digestive secretions
c. All breakdown products of digestion
d. Produced in the gut by an acid pH
e. All of the choices are correct 32. The release of secretin is stimulated by the action of
a. The alkaline material in the duodenum
b. The bile
c. Muscular contractions in the stomach
d. Nerves to the duodenum
E. Strong acid and food in the stomach and small intestine 33. Secretin functions to stimulate the
a. Release of bile to hydrolyze proteins
B. Release of alkaline pancreatic juices to neutralize stomach acid in the small intestine
c. Release of gastrin
d. Release of CCK
e. Pituitary to control the pancreas 34. CCK is
a. A polypeptide hormone
b. Very similar to gastrin
c. Secreted by endocrine cells in the walls of the upper small intestine
d. Secreted in response to fatty acids and amino acids in the duodenum
E. All of the choices are correct 35. Vitamins are
a. Complex proteins
b. Required in large amounts
c. A ready source of energy
D. Associated with some enzymes and function as coenzymes
e. All of the choices are correct 36. Vitamins are classified based on
a. Whether they affect carbohydrates or proteins
b. How much they are required
c. The amount of energy they contain
D. Whether they are water or fat soluble
e. None of the choices are correct 37. Vitamins
A. Are not sources of energy but are often associated with activity of important enzymes
b. Are chemicals which all animals can synthesize
c. Are chemicals which only humans need
d. Are the basic 20 amino acids which an animal cannot synthesize itself
e. Are considered essential nutrients similar to elements