Microbiology Fundamentals: A Clinical Approach
3rd Edition
ISBN: 9781259709227
Author: Marjorie Kelly Cowan Professor, Heidi Smith
Publisher: McGraw-Hill Education
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Chapter 20, Problem 13Q
Summary Introduction
Introduction:
Gastrointestinal tract or digestive tract is responsible for ingesting and digesting the food, absorbing the nutrients and eliminating the waste. Alimentary canal provides a passage through which the food passes in our body. It also includes mouth, esophagus, stomach, small intestine, large intestine, rectum and anus.
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The main function of the mucus in the stomach is to _____.
a. trap and kill ingested microorganisms
b. enzymatically degrade complex nutrients
c. protect epithelial cells from the acidified environment
d. protect the microbiota from corrosive gastric juices
e. delay the digestive process to maximize absorption.
Peristalsis in the digestive system is caused by the _____.
a)
contraction of smooth muscle layers
b)
action of digestive enzymes
c)
closing of the epiglottis
d)
stretching of the salivary glands
The table below shows the arrival and departure times of a particular meal for certain regions of the digestive system of six patients (A to F).
2.1
Which patient was the last to have a meal?
2.2
How long did the meal remain in the...(a) small intestine of patient E?
(b) stomach of patient D?
2.3
Why would food spend a long time in the small intestine?
2.4
If a person should only eat bread, maize, and potatoes, which symptom are they likely to develop?
Patients
Arrival time of meal in stomach
Departure time of meal from stomach
Departure time of meal from small intestine
A
6:00
8:19
11:40
B
6:10
8:05
10:22
C
6:40
8:52
11:32
D
6:30
8:27
11:22
E
6:50
8:57
11:50
F
6:20
8:20
11:20
Chapter 20 Solutions
Microbiology Fundamentals: A Clinical Approach
Ch. 20.1 - Prob. 1AYPCh. 20.1 - List the natural defenses present in the...Ch. 20.1 - Prob. 1NPCh. 20.2 - List the types of normal biota presently known to...Ch. 20.2 - Describe how our view has changed of normal biota...Ch. 20.3 - List the possible causative agents, modes of...Ch. 20.3 - Prob. 6AYPCh. 20.3 - Prob. 7AYPCh. 20.3 - Identify the most important features of mumps,...Ch. 20.3 - Differentiate among the main types of hepatitis,...
Ch. 20.3 - Prob. 1MMCh. 20.3 - Prob. 2NPCh. 20.3 - Prob. 3NPCh. 20.3 - Q. Why are the effects of jaundice so widespread...Ch. 20.3 - Prob. 4NPCh. 20.4 - Prob. 10AYPCh. 20.4 - Prob. 11AYPCh. 20.4 - Prob. 12AYPCh. 20.4 - Prob. 5NPCh. 20 - Prob. 1QCh. 20 - Healthy teeth are important for good nutrition and...Ch. 20 - Prob. 3QCh. 20 - Prob. 4QCh. 20 - Why is heating food contaminated with...Ch. 20 - Prob. 6QCh. 20 - Prob. 7QCh. 20 - Prob. 8QCh. 20 - Prob. 9QCh. 20 - Prob. 10QCh. 20 - Why is it thought that the Shiga toxin in...Ch. 20 - Prob. 12QCh. 20 - Prob. 13QCh. 20 - Prob. 14QCh. 20 - Prob. 15QCh. 20 - Prob. 16QCh. 20 - Describe the populations that are most at risk for...Ch. 20 - Prob. 18QCh. 20 - Prob. 19QCh. 20 - Prob. 20QCh. 20 - Prob. 21QCh. 20 - From chapter 11, figure 11.2a. Imagine for a...
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