HUN1201 FINAL EXAM FSU MAIER FINAL EXAM 2025

What is a function of hydrochloric acid in the stomach? a. It inhibits peristalsis b. it neutralizes the food mass c. it prevents relaxation of the lower esophageal sphincter d. it absorbs water e. it creates an optimum acidity - Correct Ans-e. it creates an optimum acidity The gastrointestinal microbiome is comprised primarily of ____. a. probiotics b. viruses c. mucosa d. bacteria e. villi - Correct Ans-d. bacteria During digestion, bicarbonate is produced by_____,the purpose of bicarbonate is to___________. a. pancreas; neutralize pH b. pancreas; decrease pH c. small intestine; neutralize pH d. liver; neutralize pH - Correct Ans-a. Pancreas; neutralize pH What is the function of mucus in the stomach? a. it protects stomach cells from gastric juice b. it neutralizes stomach acid c. it activates pepsinogen to pepsin d. it absorbs essential nutrients e. it emulsifies fats - Correct Ans-a. it protects stomach cells from gastric juice What is chyme? a. a mixture of partially digested food, water, and gastric juices b. healthy bacteria of the small intestine c. a substance that allows for the emulsification of dietary lipid d. an ulceration of the esophageal lining - Correct Ans-a. a mixture of partially digested food, water, and gastric juices Fiber is absorbed in the small intestine a. true b. false - Correct Ans-b. false One function of the gallbladder is to ____. HUN 1201 HUN 1201 a. reabsorb water and salts b. removes toxins from the body c. store bile d. perform enzymatic digestion e. produce bile - Correct Ans-c. store bile What structure prevents reflux of stomach contents? a. upper esophageal sphincter b. lower esophageal sphincter c. pepsinogen d. duodenum e. gastric mucosa - Correct Ans-b. lower esophageal sphincter Which of the following is a feature of peristalsis? a. It may occur unpredictably but is typically in response to a full stomach. b. It occurs at powerful levels in the small intestine but not at all in the colon. c. Its rate is consistent throughout the GI tract. d. It occurs when longitudinal muscles oppose the action of transverse muscles. e. It is caused by alternate tightening and relaxing of circular and longitudinal muscles. - Correct Ans-e. It is caused by alternate tightening and relaxing of circular and longitudinal muscles. One function of sphincter muscles is to ____. a. secrete digestive juices into the GI tract b. grind large food particles c. trigger hormone release d. control the passage of food through the GI tract e. control peristalsis - Correct Ans-d. control the passage of food through the GI tract What is the function of bile? a. It enhances absorption of complex carbohydrates. b. It protects the stomach and small intestine from the action of hydrochloric acid. c. It emulsifies fats. d. It initiates digestion of protein. e. It stimulates the absorption of vitamins and minerals. - Correct Ans-c. It emulsifies fats. Bile is produced by the: a. stomach b. gallbladder c. pancreas d. liver - Correct Ans-d. liver The hepatic portal vein empties into the ____. a. liver b. pancreas HUN 1201 c. spleen d. heart e. hepatic vein - Correct Ans-a. liver What is the normal pH of the gastric juice? a. 3 b. 7 c. 4 d. 2 e. 1 - Correct Ans-d. 2 What best describes the normal pH of the stomach? a. very acidic b. very alkaline c. neutral d. slightly alkaline e. slightly acidic - Correct Ans-a. very acidic Which part of the GI tract contains highly acidic digestive juices? a. rectum b. ileum c. duodenum d. stomach e. colon - Correct Ans-d. stomach In which form are most dietary lipids found? a. polyglycerides b. glycerols c. triglycerides d. monoglycerides e. sterols - Correct Ans-c. triglycerides Chylomicrons are synthesized within the ____. a. liver b. storage compartment of plant seeds c. lymphatic system d. intestinal cells e. spleen - Correct Ans-d. intestinal cells What is a common dietary saturated fatty acid? a. oleic acid b. lineolic acid c. linolenic acid d. stearic acid e arachidonic acid - Correct Ans-d. stearic acid HUN 1201 HUN 1201 HUN 1201 Which product is considered a major source of polyunsaturated fat? a. chicken fat b. corn oil c. olive oil d. palm oil e. peanut oil - Correct Ans-b. corn oil Which lipid is an essential nutrient? a. lecithin b. cholesterol c. adipokine d. linoleic acid e. stearic acid - Correct Ans-d. linoleic acid Which product provides abundant amounts of omega-3 fatty acids? a. palm oil b. corn oil c. walnut oil d. flaxseed oil e. soybean oil - Correct Ans-d. flaxseed oil Which of the following is a good source of omega-3 fat? a. soy beans b. coconut c. ice cream d. salmon e. olives - Correct Ans-d. salmon In comparison to a low-density lipoprotein, a high-density lipoprotein contains ____. a. more cholesterol b. less protein c. more carbohydrate d. less lipid e. more triglyceride - Correct Ans-d. less lipid In the digestion of fats, ______ acts as emulsifier. a. chylomicrons b. cholesterol c. enzymes d. bile e. hormones - Correct Ans-d. bile Which food contains cholesterol? a. corn b. roasted turkey c. roasted peanuts HUN 1201 HUN 1201 d. boiled potatoes e. olives - Correct Ans-b. roasted turkey Bile is known to assist in the absorption of ____. a. minerals b. fat c. carbohydrate d. vitamins e. protein - Correct Ans-b. fat Lipids differ in their degree of saturation or unsaturation due to their number of ____. a. peptide linkages b. double bonds c. saccharide units d. amino acids e. oxygen atoms - Correct Ans-b. double bonds Which item is an essential amino acid? a. serine b. glutamine c. leucine d. cysteine e. alanine - Correct Ans-c. leucine The application of heat or acid to a protein that causes its shape to change is known as ____. a. hydrolization b. condensation c. stiffening d. denaturation e. destabilization - Correct Ans-d. denaturation What percentage of total food energy should protein provide?