Table of contents

1. Introduction to Anatomy & Physiology5h 43m
2. Cell Chemistry & Cell Components12h 36m
3. Energy & Cell Processes10h 6m
4. Tissues & Histology10h 3m
5. Integumentary System2h 20m
6. Bones & Skeletal Tissue2h 16m
7. The Skeletal System2h 35m
8. Joints2h 17m
9. Muscle Tissue2h 33m
10. Muscles1h 11m
11. Nervous Tissue and Nervous System1h 35m
12. The Central Nervous System1h 6m
- Introduction to the Central Nervous System
  18m
- The Cerebrum
  48m
13. The Peripheral Nervous System1h 26m
14. The Autonomic Nervous System1h 38m
15. The Special Senses2h 41m
16. The Endocrine System2h 48m
17. The Blood3h 22m
18. The Heart3h 42m
19. The Blood Vessels3h 35m
20. The Lymphatic System3h 16m
21. The Immune System14h 37m
22. The Respiratory System3h 20m
23. The Digestive System2h 5m
24. Metabolism and Nutrition4h 0m
25. The Urinary System2h 39m
26. Fluid and Electrolyte Balance, Acid Base Balance37m
27. The Reproductive System2h 5m
28. Human Development1h 21m
29. Heredity3h 32m

23. The Digestive System

The Gallbladder

Anatomy & Physiology

23. The Digestive System

The Gallbladder

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2:35 minutes

Problem 16

Textbook Question

Bile emulsifies fat. Define emulsify.

Verified step by step guidance

Understand the term 'emulsify': Emulsification is the process of breaking down large fat globules into smaller, uniformly distributed droplets. This increases the surface area of fats, making them more accessible to digestive enzymes like lipase.

Recognize the role of bile: Bile, produced by the liver and stored in the gallbladder, contains bile salts that act as emulsifying agents. These bile salts have both hydrophobic (water-repelling) and hydrophilic (water-attracting) regions.

Learn how bile salts work: The hydrophobic region of bile salts interacts with fat molecules, while the hydrophilic region interacts with water. This dual interaction stabilizes the fat droplets in the watery environment of the digestive system.

Understand the importance of emulsification: By breaking down fat globules into smaller droplets, emulsification allows lipase enzymes to efficiently digest fats into fatty acids and glycerol, which can then be absorbed by the intestinal lining.

Connect emulsification to digestion: Emulsification is a critical step in fat digestion, as it ensures fats are properly processed and absorbed, contributing to energy production and other physiological functions.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Emulsification

Emulsification is the process of mixing two immiscible liquids, such as oil and water, to form a stable emulsion. In biological systems, emulsification is crucial for digestion, as it increases the surface area of fats, making them more accessible to digestive enzymes. Bile, produced by the liver, contains bile salts that act as emulsifiers, allowing fats to be broken down more efficiently in the digestive tract.

Bile Salts

Bile salts are amphipathic molecules derived from cholesterol, produced in the liver and stored in the gallbladder. They play a key role in the emulsification of fats by reducing the surface tension between fat droplets and water, allowing for better dispersion of fats in the digestive system. This action enhances the effectiveness of lipases, the enzymes responsible for fat digestion.

Digestion of Fats

The digestion of fats involves breaking down large fat globules into smaller molecules that can be absorbed by the intestinal lining. This process begins with emulsification by bile salts, followed by enzymatic action from lipases that hydrolyze triglycerides into free fatty acids and glycerol. Efficient fat digestion is essential for nutrient absorption and energy production in the body.

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Textbook Question

More than one choice may apply.

The pH of chyme entering the duodenum is adjusted by

a. Bile

b. Intestinal juice

c. Enzyme secretions from the pancreas

d. Bicarbonate-rich secretions from the pancreas

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Multiple Choice

Which of the following statements about bile is true?

Which of the following is a function of the gallbladder?

Obstruction of the hepatopancreatic sphincter impairs digestion by reducing the availability of:

a. Bile and HCl

b. HCl and intestinal juice

c. Pancreatic juice and intestinal juice

d. Pancreatic juice and bile

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Textbook Question

The primary hormone that triggers the secretion of pancreatic juice and bile is:

a. Gastric inhibitory peptide

b. Cholecystokinin

c. Motilin

d. Somatostatin

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Textbook Question

Mr. Williams presents to your clinic with a complaint of abdominal pain in the right upper quadrant. He says that the pain worsens when he eats, particularly when he eats fatty meals. He has noticed that his stool has been an unusual clay color recently. You perform an ultrasound of his abdomen and find that gallstones are blocking his common bile duct, preventing bile from entering the duodenum.

Why are his symptoms worse when he consumes a high-fat meal? Would you expect his symptoms to worsen or lessen when he consumes a meal consisting only of carbohydrates? Explain.

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Textbook Question

More than one choice may apply.

Which of these organs lies in the right hypochondriac region of the abdomen?

a. Stomach

b. Spleen

c. Cecum

d. Liver

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Multiple Choice