1. elimination
2. absorption
3. mastication
4. peristalsis

1. The majority of water is reabsorbed by the small intestines.
2. Elimination is a process that occurs via diffusion.
3. Absorption is the process that chemically breaks down food.
4. The small intestines absorb nutrients.

1. cow
2. goat
3. crow
4. camel

1. Roughage is digested very quickly.
2. Birds eat large quantities at one time.
3. Birds have a four-chambered stomach.
4. In pseudo-ruminants, roughage is digested in the cecum.

1. bolus
2. trachea
3. peristalsis
4. sphincter

1. Pepsin is converted to pepsinogen with the help of hydrochloric acid.
2. Starch digestion begins in the mouth.
3. Wave-like muscle movements called peristalsis move food from the stomach to the mouth.
4. Amino acids are absorbed through the intestinal lining of the ileum.

1. hydrochloric acid
2. bicarbonate
3. bile
4. amylase

1. produces bicarbonate
2. concentrates bile salts
3. produces bile
4. produces pepsin

1. Food is mechanically and chemically broken down into smaller molecules.
2. Alternating waves of muscular contraction facilitate movement of food.
3. Partially digested food flows into the small intestine and food regurgitation is prevented.
4. Nutrients diffuse across the intestines.

1. thymus
2. adrenal cortex
3. thyroid
4. hypothalamus

1. spaghetti with tomato sauce
2. deep-fried zucchini
3. mixed fruit
4. scrambled eggs

1. Humans produce cellulase, which breaks down cellulose.
2. Intestinal flora have enzymes that break down some of the fiber.
3. Bile is released from the gallbladder to break down fiber.
4. In the stomach, pepsin is produced to break down plant material.

1. Fat helps absorb lipid-soluble vitamins.
2. Fat helps produce lipid-soluble hormones.
3. Fat has low energy density.
4. Fat makes you feel full faster.

1. minerals
2. vitamins
3. amino acids
4. sugars

1. muscle weakness
2. poor immune function
3. mood disturbances
4. goiters

1. carbohydrate
2. glycolysis
3. glycogen
4. phosphodiester

1. When an individual is sedentary, glycogen is converted to glucose.
2. The liver releases glycogen when blood sugar drops.
3. ATP is produced by excess glycogen and glucose.
4. During glycolysis, glycogen is converted to pyruvic acid.

1. glycogen
2. pyruvate
3. peptides
4. essential nutrients

1. ATP is needed to build organic molecules.
2. ATP provides energy for muscle contraction.
3. ATP assists in electrical signal transmission.
4. ATP is the body’s fuel source.

1. protein
2. fat
3. fiber
4. carbohydrates

1. teeth
2. pharynx
3. saliva
4. tongue

1. Organisms absorb large molecules through digestive cells.
2. The last step of digestion is absorption.
3. Food is only mechanically broken down in the mouth.
4. Food is prepared into a bolus before it is swallowed.

1. pancreatic amylase
2. elastase
3. trypsin
4. pepsin

1. Aminopeptidase and dipeptidase break peptides into amino acids.
2. Pepsin breaks proteins into peptides.
3. Trypsin, elastase, and chymotrypsin break proteins into peptides.
4. Carboxypeptidase breaks peptides into amino acids and peptides.

1. small intestines
2. rectum
3. colon
4. anus

1. stomach muscle contractions
2. neural signals that urge elimination
3. inadequate water reabsorption
4. excess water reabsorption

1. mouth
2. anus
3. stomach
4. small intestine

Which of the following statements about digestion of food in the large intestine is true?

1. Mechanical digestion occurs by bacteria.
2. Semi-solid waste is moved by wave-like muscle contractions.
3. Most nutrients are absorbed.
4. Peristaltic mixing occurs.

1. digestion
2. ingestion
3. elimination
4. absorption

1. digestion → ingestion → absorption → elimination
2. ingestion → absorption → digestion → elimination
3. ingestion → digestion → absorption → elimination
4. ingestion → digestion → elimination → absorption

1. intestinal
2. gastric
3. cephalic
4. digestive

1. Salivation is triggered.
2. Food is processed by gastric acids and enzymes.
3. Gastrin is produced.
4. Digestive secretions are released.

1. pepsin
2. gastrin
3. amylase
4. cholecystokinin

1. Gastrin stimulates release of stomach acid.
2. Gastrin stimulates production of bicarbonate.
3. Gastrin stimulates pancreatic juice production.
4. Gastrin stops the release of stomach acid.

1. when food is smelled
2. when food reaches the stomach
3. when chyme enters the small intestines
4. when food is ingested