Respiratory System and Digestive System

REVIEW RESPIRATORY SYSTEM and DIGESTIVE SYSTEM 1. The C –shaped rings of cartilage of the trachea not only prevent the trachea from collapsing but also aid in the process of ______________. 2. The normal pH of the ___________ is about 7.4 3. Labored breathing is termed ______________. 4. Carbon monoxide poisoning is lethal because carbon monoxide competes with_____________ for binding sites 5. Cutting the _____________ nerves will result in paralysis of the diaphragm. 6. Entrapping small particles, moistening and warming air are function of the mucuscovered _______ passages. 7. The _____________ prevents aspiration of the food into the lower respiratory passages 8. Following the removal of his __________, an individual would be unable to speak. 9. The detergentlike molecule that keeps the alveoli from collapsing between breaths because it reduces the surface tension of the water film in the alveoli is called _____________. 10. 4800 ml would be considered a good ______________. 11. Oxygen and carbon dioxide are exchanged in the lungs and through all cell membranes by ________________. 12. _______________ poisoning would normally be treated by 100% oxygen therapy. 13. _____________ has the greatest stimulating effect on the respiratory centers of the brain. 14. Damage to the ___________would result in cessation of breathing. 15. Respiratory volume inhaled or exhaled during normal breathing is the:____________ volume. 16. The amount of air that leaves the lungs forcibly after a normal respiratory cycle is the___________________ volume 17. _______________ is the gas volume that allows gas exchange to go on continuously. 18. ___________ prevents most inhaled dust particles from reaching the lungs. 19. _________ is normal breathing. 20. The vitamin associated with eye sight is _____. 21. The products of alcohol digestion enter the bloodstream largely through cells lining __________. 22. You have eaten a high complex carbohydrate meal. What enzyme will help you digest the meal? 23. As the food in the stomach is repeatedly squeezed and mixed with gastric juice, it is converted into semifluid consistency called: 24. _________________ causes severe epigastric pain; associated with prolonged storage of bile in the gallbladder. 25. Of the simple sugars ___________ is most important because it is the sugar referred to as blood sugar. 26. The main chemical activity of the mouth is to start digestion of ___________. 27. The RDA for ____________ is 0.8g/ kg body weight. 28. Most examples of these nutrients which are found largely in vegetables and fruits and used as coenzymes, these nutrients are ___________. 29. Those structures in the small intestine that increase its surface area and thus aid in the absorption of food are called ____________. 30. The ________________ stores and concentrates bile. 31. The sphincter between the esophagus and the stomach is the _________ sphincter 32. Chemical digestion of protein is initiated in the ______________. 33. The main chemical activity of the mouth is to begin the digestion of ________. 34. The site production of gastrin is ______________. 35. ________________ is the structure that suspends the small intestine from the posterior body wall. 36. _________ is the class of food significantly delays stomach emptying. 37. ______________ are the folds in the stomach mucosa 38. _________________ usually indicates liver problems or blockage of the biliary ducts 39. ___________ waves are waves of muscular contractions that propel contents from one point to another. Answers to review respiratory digestive system 1.Swallowing 2.Blood 3.Dyspnea 4.oxygen 5.Phrenic 6.Nasal 7.Epiglottis 8.Larynx 9.Surfactant 10. Vital capacity 11. Diffusion 12. Carbon monoxide 13. Carbon dioxide 14. Medulla 15. Tidal 16. Expiratory reserve 17. Residual 18. Cilia 19. Eupnea 20. A 21. STOMACH 22. AMALAYSE 23. CHYME 24. GALL STONES 25. GLUCOSE 26. Carbohydrate 27. PROTEIN 28. VITAMINS 29. vili 30. GALL BLADDER 31. cardioespohageal 32. STOMACH 33. STARCH/ CHO 34. STOMACH 35. MESENTERY 36. FATS 37. RUGAE 38. JAUNDICE 39. PERISTALISIS