Briefly describe characteristics of bile: where it is produced, its components, where it is stored, and its role in digestion
The liver produces about one liter of bile each day. Bile, made up of water, bile salts, bile pigments, and cholesterol, is slightly alkaline, which helps neutralize acidic chyme in the intestinal tract.
Bile is stored in the gallbladder and released through the common bile duct into the small intestine when fat arrives there. The bile emulsifies the fat, making it ready for enzyme action. Bile emulsifies fat-soluble vitamins and aids in their absorption with other fats. The bile pigments and cholesterol are waste products and are eventually eliminated from the body.
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Cardiovascular disease risk factors include all of the following except
A. HDL cholesterol greater than 40 mg/dl. B. total blood cholesterol greater than 200 mg/dl. C. hypertension. D. blood triglycerides greater than 200 mg/dl.
Which of the following is the correct sequence of gestational events:
A. embryo; fetus; zygote B. zygote; embryo; fetus C. fetus; embryo; zygote D. zygote; fetus; embryo
Which of the following factors places an individual at higher risk for a stroke?
a. Family history b. Living in poverty c. Asian ethnicity d. Cigarette smoking e. All of the above
The Waltons have dinner at their favorite local restaurant. Marty has a hamburger, Jill has grilled chicken, and Lori has clams on spaghetti. They have wine with dinner, order dessert, and thoroughly enjoy the evening. Late the next day, Marty starts having stomach pains. Soon, he also has diarrhea and begins vomiting. Jill decides he should go to the emergency room at the hospital. The medical
intern at the ER sees Marty in extreme pain and immediately begins asking him questions. If you were the intern, how would you answer the following questions?What can Marty do to prevent getting a foodborne illness from a hamburger in the future? a. Order burgers well done at a restaurant. b. Avoid irradiated beef. c. Order unpasteurized cheese on the burger at a restaurant. d. Thaw frozen beef at room temperature before cooking. e. Avoid hamburger that has been stored in a freezer for more than two months.