Module 2: BIOD 121 (Portage) (2025-2026) comprehensive
questions and verified answers ( detailed & elaborated) ACTUAL
EXAM 2025-2026 TEST!!
3 processes the body can use Passive diffusion, Facilitated diffusion, and Active transport
to move nutrients from the
GI tract into the
blood/lymph system and
eventually into the cells:
substances move easily in and out of cells without the
Passive diffusion
use of energy. Nutrients move from high to low
concentration.
no energy is required, but a special protein carrier is
Facilitated Diffusion
required to help substances cross in or out of the cell.
Nutrients move from high to low concentration.
2 processes that move from passive and facilitated diffusion
high to low concentrations
and require no energy
energy is required to move substances in or out of the
Active transport
cell. Nurtients move from low to high concentrations
Moves nutrients against the active transport
natural gradient:
Does not require a special passive transport
protein carrier/transport
molecules:
, 1) mouth
2) esophagus
3) stomach
GI tract can be divided into six
4) small intestine
main parts:
5) large intestine
6) rectum
1) salivary glands
4 main organs produce
2) liver
and secrete substances
3) gallbladder
that aid in digestion, but
4) pancreas
they are NOT part of the
GI tract:
Beginning of the GI tract: mouth
Function of the mouth: to alter food particles to prepare them to be swallowed
occurs as the teeth break the food into smaller particles.
Mechanical digestion:
This stimulates the salivary glands to secrete saliva.
a watery fluid containing a lubricant (mucus) and
Saliva
enzymes to prepare food for the next step in the GI
tract.
Mucus: mixes with food, lubricating the particles and making it easier to
swallow
Enzymes released in the - salivary amylase breaks down starches
mouth have specific - lingual lipase breaks down fats
functions:
1. sweet
2. salty
5 flavors that can be
3. sour
identified by the tongue: 4. bitter
5. umami (a meaty flavor)
esophagus the tube that connects the throat with the stomach
esophagus role: to transport food to the stomach (food will then land on the
epiglottis)
folds down over the trachea, or wind pipe, during
epigolottis swallowing to prevent food from entering the trachea.
Without this, food would accidentally enter the trachea,
resulting in choking.
a circular muscle located at the end of the esophagus.
sphincter muscle Once food passes through it on the way to the stomach,
the muscle constricts (closes) and prevents the backflow
, of the stomach contents into the esophagus.
has a 4 cup capacity and can hold food for 2 to 3 hours,
stomach
or longer, until it is ready to pass into the small
intestine
stomach's role: to store, mix, dissolve, and continue the digestion of food
A digestive fluid secreted by the stomach and mixed
gastric juice:
with enzymes. Prepares protein for digestion and
activates the enzymes.
Pepsin an enzyme that breaks down proteins
Gastric Lipase an enzyme that begins fat difestion
the resulting substance when food particles are
Chyme mixed with stomach acids and enzymes. It is a very
watery mixture that slowly empties from the stomach
into the small intestine (occurs over a period of one
to four hours).
the hormone responsible for controlling the
Gastrin concentration of acid in the stomach. It is produced
when we begin to think about eating foods as well as
during the actual ingestion of food.
_ __ is also released into the mucus
stomach
when the hormone Gastrin is
released so
that it can counter act the acid
and line and protect the
stomach from the high level
of acidity
Intrinsic factor a vital glycoprotein produced in the stomach.
In order for vitamin B-12 to be intrinsic factor
absorbed,
_ _________ must be present.
pyloric sphincter controls the release of chyme into the small intestine
approximately 20 feet long and connects the stomach to
Small intestine the large intestine (named for its small diameter). Vast
majority of all digestion and absorption of nutrients
occurs here.
questions and verified answers ( detailed & elaborated) ACTUAL
EXAM 2025-2026 TEST!!
3 processes the body can use Passive diffusion, Facilitated diffusion, and Active transport
to move nutrients from the
GI tract into the
blood/lymph system and
eventually into the cells:
substances move easily in and out of cells without the
Passive diffusion
use of energy. Nutrients move from high to low
concentration.
no energy is required, but a special protein carrier is
Facilitated Diffusion
required to help substances cross in or out of the cell.
Nutrients move from high to low concentration.
2 processes that move from passive and facilitated diffusion
high to low concentrations
and require no energy
energy is required to move substances in or out of the
Active transport
cell. Nurtients move from low to high concentrations
Moves nutrients against the active transport
natural gradient:
Does not require a special passive transport
protein carrier/transport
molecules:
, 1) mouth
2) esophagus
3) stomach
GI tract can be divided into six
4) small intestine
main parts:
5) large intestine
6) rectum
1) salivary glands
4 main organs produce
2) liver
and secrete substances
3) gallbladder
that aid in digestion, but
4) pancreas
they are NOT part of the
GI tract:
Beginning of the GI tract: mouth
Function of the mouth: to alter food particles to prepare them to be swallowed
occurs as the teeth break the food into smaller particles.
Mechanical digestion:
This stimulates the salivary glands to secrete saliva.
a watery fluid containing a lubricant (mucus) and
Saliva
enzymes to prepare food for the next step in the GI
tract.
Mucus: mixes with food, lubricating the particles and making it easier to
swallow
Enzymes released in the - salivary amylase breaks down starches
mouth have specific - lingual lipase breaks down fats
functions:
1. sweet
2. salty
5 flavors that can be
3. sour
identified by the tongue: 4. bitter
5. umami (a meaty flavor)
esophagus the tube that connects the throat with the stomach
esophagus role: to transport food to the stomach (food will then land on the
epiglottis)
folds down over the trachea, or wind pipe, during
epigolottis swallowing to prevent food from entering the trachea.
Without this, food would accidentally enter the trachea,
resulting in choking.
a circular muscle located at the end of the esophagus.
sphincter muscle Once food passes through it on the way to the stomach,
the muscle constricts (closes) and prevents the backflow
, of the stomach contents into the esophagus.
has a 4 cup capacity and can hold food for 2 to 3 hours,
stomach
or longer, until it is ready to pass into the small
intestine
stomach's role: to store, mix, dissolve, and continue the digestion of food
A digestive fluid secreted by the stomach and mixed
gastric juice:
with enzymes. Prepares protein for digestion and
activates the enzymes.
Pepsin an enzyme that breaks down proteins
Gastric Lipase an enzyme that begins fat difestion
the resulting substance when food particles are
Chyme mixed with stomach acids and enzymes. It is a very
watery mixture that slowly empties from the stomach
into the small intestine (occurs over a period of one
to four hours).
the hormone responsible for controlling the
Gastrin concentration of acid in the stomach. It is produced
when we begin to think about eating foods as well as
during the actual ingestion of food.
_ __ is also released into the mucus
stomach
when the hormone Gastrin is
released so
that it can counter act the acid
and line and protect the
stomach from the high level
of acidity
Intrinsic factor a vital glycoprotein produced in the stomach.
In order for vitamin B-12 to be intrinsic factor
absorbed,
_ _________ must be present.
pyloric sphincter controls the release of chyme into the small intestine
approximately 20 feet long and connects the stomach to
Small intestine the large intestine (named for its small diameter). Vast
majority of all digestion and absorption of nutrients
occurs here.
