Digestive System Functions and Enzymes

The video tutorial explains the digestion process, starting in the mouth where food is chewed and mixed with saliva. It then describes swallowing and the movement of food through the esophagus to the stomach, where gastric juices aid in breaking down proteins. The role of bile and pancreatic juices in the small intestine is also covered, highlighting their function in emulsifying fats and aiding digestion.

What is the primary purpose of chewing food in the mouth?

• To mix food with stomach acid

• To swallow food more easily

• To break food into smaller particles for enzyme action

• To make the food taste better

Which enzyme in saliva begins the digestion of starch?

• Lipase

• Pepsin

• Renin

• Salivary amylase

What is the function of the epiglottis during swallowing?

• To break down proteins

• To mix food with saliva

• To secrete digestive enzymes

• To prevent food from entering the trachea

What is the term for the wave-like contractions that move food through the esophagus?

• Peristalsis

• Emulsification

• Churning

• Mastication

Which cells in the gastric glands secrete hydrochloric acid (HCl)?

• Oxyntic cells

• Peptic cells

• Chief cells

• Mucous neck cells

What is the role of pepsin in the stomach?

• To neutralize stomach acid

• To convert starch into maltose

• To emulsify fats

• To convert proteins into proteoses and peptones

Which enzyme found in the gastric juice of infants helps in the digestion of milk proteins?

• Salivary amylase

• Lipase

• Renin

• Pepsin

What is the function of bile in the digestive process?

• To break down proteins

• To emulsify fats

• To digest carbohydrates

• To neutralize stomach acid

Which components are found in bile?

• Proteins and carbohydrates

• Starch and maltose

• Bile pigments, bile salts, cholesterol, and phospholipids

• Enzymes and bile salts

What is the role of lipase in digestion?

• To convert fats into fatty acids and glycerol

• To convert starch into maltose

• To digest proteins

• To emulsify fats