生理学十八道简答题（Eighteen simple answers to physiology）.docVIP

生理学十八道简答题（Eighteen simple answers to physiology） 18 simple answers to physiology First, the main components of gastric juice, the extremely role Answer: 1. main ingredients: hydrochloric acid, stomach protein, enzyme, mucus and internal factor 2. the role of hydrochloric acid: (1) activation of gastric protein zymogen, and to pepsin to provide the desired activity of acidic PH; (2) sterilization; (3) protein denaturation, digestion; (4) to promote the secretion of pancreatic juice, bile and intestinal fluid; (5) promote the absorption of iron and calcium by the small intestine. The action of pepsin: the activation of hydrochloric acid into pepsin, which is active and breaks down proteins in food. Mucus action: mucus forms gel layer on the surface of gastric mucosa, which can lubricate food and protect gastric mucosa Internal factor: an internal factor that combines vitamin B12 and a complex to protect B12 from intestinal hydrolytic enzymes. Two. Why is the small intestine the main place for digestion and absorption? Answer: 1., small intestine length is long, mucous membrane has cricoid fold, have a large number of fluff and microvilli, have huge absorption area. 2. food stays in the small intestine for a long time (3-8 hours) 3. food in the small intestine has been digested as a small molecule suitable for absorption. There are 4. internal intestinal villi capillary, lymphatic capillary and smooth muscle fibers and nerve fiber network structure is rich, eating can cause the villi to produce flexible and swing rhythm, can accelerate the villous blood and lymph flow, help to absorb. Three. The influence factors of glomerular filtration rate Answer: 1. effective filtration pressure = glomerular capillary - (plasma colloid osmotic pressure + capsular pressure), is the power of glomerular filtration function, constitute any three factors of effective filtration pressure factors change, influence the glomerular filtration rate, relative to other conditions unchanged, glo