BIO 112: Chapters 14 & 15 Review - Lymphatic and Digestive Systems

Comprehensive vocabulary flashcards covering the Lymphatic and Digestive systems from BIO 112, based on lecture notes.

Lymphatic System

A system that maintains fluid balance, absorbs fats from the small intestine, and provides immunity against pathogens.

Lymph Capillaries

The smallest lymphatic vessels that collect excess tissue fluid from the body's tissues.

Lymph Nodes

Small structures that filter lymph and contain immune cells which destroy pathogens.

Right lymphatic duct

One of the two large ducts that return lymph to the blood from the upper right side of the body.

Thoracic duct

One of the two large collecting ducts that return lymph to the bloodstream.

Interstitial fluid

Fluid located between body cells that surrounds the cells.

Lymph

Interstitial fluid that has entered lymphatic vessels.

Edema

Swelling caused by an abnormal buildup of fluid in tissues.

Thymus

A lymphatic organ where T cells mature; it is critical for immune system development.

Spleen

A lymphatic organ that filters blood, removes old red blood cells, stores platelets, and helps fight infections.

Pathogens

Disease-causing organisms such as bacteria, viruses, fungi, and parasites.

Innate Immunity

Nonspecific defense mechanisms that are present at birth and provide a fast response without immune memory.

Adaptive Immunity

A specific immune response that develops throughout life, creates immune memory, and has a slower initial response.

First line of defense

Physical and chemical barriers of innate immunity, specifically the skin and mucous membranes.

Second line of defense

Nonspecific innate responses including inflammation, fever, and phagocytes.

Third line of defense

Specific adaptive immune responses involving B cells, T cells, and antibodies.

Inflammation

An innate immune response to injury or infection characterized by redness, heat, swelling, and pain.

Antigens

Substances recognized as foreign by the body that trigger an immune response.

T cells

Lymphocytes produced in red bone marrow that mature in the thymus and provide cell-mediated immunity.

B cells

Lymphocytes produced and matured in the bone marrow that provide humoral immunity by producing antibodies.

Cell-mediated immunity

Immunity provided by T cells that involves directly attacking infected or cancerous cells.

Humoral immunity

Immunity provided by B cells which produce antibodies that attach to specific antigens.

Naturally Acquired Active Immunity

Immunity that occurs after naturally contracting an infection, such as chickenpox.

Artificially Acquired Active Immunity

Immunity that occurs through vaccination, such as a flu or COVID vaccine.

Naturally Acquired Passive Immunity

The transfer of antibodies from mother to baby, such as through breast milk.

Artificially Acquired Passive Immunity

The receipt of antibodies via an injection, such as antivenom for a snake bite.

Autoimmunity

Occurs when the immune system mistakenly attacks the body's own cells.

Mechanical Digestion

The physical breakdown of food into smaller pieces, such as chewing or stomach churning.

Chemical Digestion

The use of enzymes and chemicals to break food molecules into smaller units for absorption.

Alimentary canal

The continuous GI tract tube that food travels through, including the mouth, pharynx, esophagus, stomach, small intestine, and large intestine.

Accessory organs

Organs that assist in digestion but through which food does not pass, including teeth, tongue, salivary glands, liver, gallbladder, and pancreas.

Serosa

The outer protective layer of the alimentary canal wall that reduces friction.

Muscularis

The smooth muscle layer of the alimentary canal wall responsible for moving food through the tract.

Submucosa

The layer of the alimentary canal wall containing blood vessels, nerves, and glands.

Mucosa

The innermost lining of the alimentary canal that absorbs nutrients and secretes substances.

Peristalsis

Wave-like muscle contractions that push food forward through the alimentary canal.

Segmentation

A mixing movement in the alimentary canal that breaks food apart and mixes it with digestive juices.

Salivary amylase

An enzyme in saliva that begins the chemical digestion of carbohydrates by breaking starch into sugars.

Buccal Phase

The voluntary first step of swallowing where the tongue pushes food into the pharynx.

Cardiac (Lower Esophageal) Sphincter

A muscle that prevents stomach contents from moving back into the esophagus.

Pyloric Sphincter

The muscle that controls the movement of chyme from the stomach into the small intestine.

Gastric juice

Stomach secretion containing $HCl$ and pepsin used for protein digestion and killing bacteria.

Pepsin

An enzyme in gastric juice that begins the digestion of proteins.

Chyme

The semi-liquid mixture of partially digested food and stomach juices.

Pancreatic juice

A secretion containing digestive enzymes and bicarbonate to neutralize stomach acid.

Bile

A digestive fluid made by the liver and stored in the gallbladder that helps digest fats.

Bile salts

The digestive component of bile that breaks fats into smaller droplets through emulsification.

Gallstones

Hardened deposits of cholesterol or bile components that form in the gallbladder.

Duodenum

The first part of the small intestine.

Jejunum

The middle section of the small intestine.

Ileum

The final section of the small intestine.