BMS100 Past Test Questions
Chapter 15, Fall 2008
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  1. Food or chyme usually enters the _?_ for prolonged digestion.
    1. liver
    2. pancreas
    3. gall bladder
    4. none of the above

  2. The _?_ is the membrane that is responsible for most nutrient absorption.
    1. gastric mucosa
    2. gastric serosa
    3. intestinal mucosa
    4. intestinal serosa
    5. hepatic portal system

  3. The gastric glands produce all of the following except...
    1. bile
    2. mucus
    3. enzymes
    4. hydrochloric acid

  4. The pancreatic duct is directly connected to the
    1. spleen
    2. stomach
    3. duodenum
    4. large intestine

  5. Which one of the following is the best description of emulsifiers?
    1. Produced by the pancreas and helpful in digesting protein.
    2. Produced by the liver and helpful in dissolving fats and oils.
    3. Produced by the stomach and helpful in inhibiting bacteria, etc.
    4. Produced by the small intestine and helpful in digesting carbohydrates.

  6. Which one of the following has the greatest surface area available for absorption of nutrients?
    1. stomach
    2. gall bladder
    3. small intestine
    4. large intestine

  7. Which organ produces most of the enzymes that are necessary to begin the digestion of carbohydrates, triglycerides, and proteins?
    1. liver
    2. pancreas
    3. gall bladder
    4. small intestine

  8. The small intestine contains enzymes that are necessary for the
    1. initial digestion of protein and carbohydrates
    2. initial digestion of protein and triglycerides
    3. final digestion of protein and triglycerides
    4. final digestion of protein and carbohydrates
    5. final digestion of carbohydrates and triglycerides

  9. Which one of the following is false?
    1. Certain fatty acids are considered "essential" because they are needed in, but cannot be synthesized (made) by, the human body.
    2. Certain amino acids are considered "essential" because they are needed in, but cannot be synthesized (made) by, the human body.
    3. Vitamins and minerals are called "micronutrients" because they are required by the body in relatively small amounts.
    4. Fat-soluble vitamins are more likely to be lost or destroyed by cooking, food processing, etc., than are water-soluble vitamins.
    5. Both protein and carbohydrate, if present in surplus amounts, can be converted to triglycerides (fat).