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Year 8 Digestive System

Total questions: 26

Worksheet time: 13mins

Name
Class
Date
1.

Where does digestion begin?

a)

in the stomach

b)

in the mouth

c)

in the esophagus

d)

in the small intestine

2.

What is the muscular tube that pushes food from the mouth the to stomach?

a)

tongue

b)

esophagus

c)

small intestine

d)

large intestine

3.

The ______________ is where food is mixed with juices and is squeezed and churned until it becomes a thick liquid called chyme

a)

esophagus

b)

stomach

c)

small intestine

d)

large intestine

4.

The five major processes of digestion are:

(a)  

5.

Recall which part of the digestive system is indicated by the red arrow in the picture below.

a)

Liver

b)

Rectal Cavity

c)

Small Intestine

d)

Large Intestine

6.

Cheese fondue is a popular dinner dish in some countries. In the small intestine, the fat from the cheese is converted into simpler fatty acids and glycerol.

Identify which type of digestion this is.

a)

Mechanical

b)

Chemical

7.

Which organ absorbs water and in the last stage of the digestive process?

a)

Liver

b)

Small intestine

c)

Pancreas

d)

Large intestine

8.

An organ that stores bile after it is produced by the liver.

a)

Pancreas

b)

Small intestine

c)

Gallbladder

d)

Large intestine

9.

What are the two types of Digestion?

a)

Chemical digestion & Mechanical digestion

b)

Mechanical digestion & Muscular Digestion

c)

Chemical digestion & Muscular digestion

d)

Dermal digestion & Muscular digestion

10.

The tiny little structures that line the small intestine are called

a)

Bronchi

b)

Villi

c)

Bile

d)

Enzymes

11.

Why do we need food to break apart the food we eat?

a)

So it can fit into our stomachs

b)

So our bodies can use the nutrients from the food

c)

So liquids can be separated from solids

d)

So that our bodies' enzymes have something to do.

12.

What are these structures called that are found on the lining of the small intestine?

a)

Gallbladder

b)

Villi

c)

Sphincter

d)

Duodenum

13.

What is an enzyme?

a)

A substance that speeds up chemical reactions

b)

Lipid and amino acid particles

c)

An accessory organ

d)

The site of gas exchange

14.

Most enzymes end with the letters:

(a)  

15.

Which part of the digestive system is primarily responsible for nutrient absorption?

a)

Stomach

b)

Small Intestine

c)

Large Intestine

d)

Esophagus

16.

What is the role of bile in digestion?

a)

Neutralizes stomach acid

b)

Breaks down carbohydrates

c)

Emulsifies fats

d)

Absorbs nutrients

17.

Which of the following ratios is the same as 24 : 8?

a)

1 : 3

b)

3 : 1

c)

8 : 3

d)

8 : 24

18.
Define Surface area
a)
The total area on the surface of an object
b)
Length X Width 
c)
6 X (length X width)
d)
Add up the sides and divide by 4
19.
The amount of space something takes up is called the.... 
a)
Surface area
b)
Perimeter 
c)
Volume
d)
Weight
20.

Microvilli are tiny projections that extend off the cell to increase the Surface Area.  What purpose might that serve? 

a)

Increased absorption of nutrients

b)

Better communication among cells

c)

Maintain homeostasis 

d)

Decreased oxygen use

21.

This image displays:

a)

Higher concentration of red molecules in A compared to B

b)

Diffusion of red molecules will take place from B to A

c)

Higher concentration of red molecules in B compared to A

d)

Diffusion of yellow molecules will take place from A to B

22.

What process has occurred between the broken down food (amino acids, monosaccharides) with the bloodstream of the villi:

a)

osmosis

b)

transfer of matter

c)

concentration

d)

diffusion

23.

Proteins are broken down into:

a)

lipids

b)

amino acids

c)

monosaccrides

d)

fatty acids

24.

Diffusion is the movement of particles in a substance from an area of:

a)

high to low concentration

b)

hot to cold temperature

c)

low to high concentration

d)

between concentrations equally

25.

Fats are broken down into:

a)

fatty acid and lipase

b)

lipase and polypeptides

c)

fatty acid and glycerol

d)

fatty acids and polypeptides

26.

Carbohydrates are broken down into:

a)

Proteins

b)

Lipids

c)

Fats

d)

Glucose