The structural and functional units of liver are:
(1) The four hepatic lobes containing the hepatic sinusoids lined by kupffer cells
(2) The hepatic lobules containing hepatic cells arranged in the form of cords
(3) The porta hepatis which carries the common bile duct and common hepatic artery, and the opening for the portal vein.
(4) The right and the left lobes separated by the falciform ligament
(1) The four hepatic lobes containing the hepatic sinusoids lined by kupffer cells
(2) The hepatic lobules containing hepatic cells arranged in the form of cords
(3) The porta hepatis which carries the common bile duct and common hepatic artery, and the opening for the portal vein.
(4) The right and the left lobes separated by the falciform ligament
Bile pigments help in:
(1) Emulsification of fats
(2) Absorption of the end products of fat digestion
(3) Hydrolysis of fats
(4) They do not play any role in fat metabolism or digestion
Visceral mesothelium is:
(1) a membrane composed of simple cuboidal epithelium
(2) the layer that covers the body walls
(3) the epithelium component of serosa
(4) innermost lining of the blood vessels derived from embryonic mesoderm
Brunner’s glands are located in the duodenal:
(1) Mucosa
(2) Sub mucosa
(3) Muscularis
(4) Serosa
The oral cavity initiates all the following except:
(1) Chemical process of digestion
(2) Mechanical process of digestion
(3) Deglutition
(4) Peristalsis
Bile salts combine with fatty acids to form complexes called _____ that facilitate absorption.
(1) chylomicrons
(2) micelles
(3) globules
(4) lipoproteins
Defaecation is a/an:
(1) voluntary process and is carried out by a mass peristaltic movement
(2) involuntary process and is carried out by a mass peristaltic movement
(3) voluntary process and is carried out by a haustration movement
(4) involuntary process and is carried out by a haustration movement
The energy requirement of animals and the energy content of food is expressed in terms of
1. Light energy
2. Heat energy
3. Chemical energy
4. Mechanical energy
Heat energy is the measure of food content because it is
(1) The ultimate form of all energies
(2) Better to measure
(3) Better to express
(4) The most easy way to write energy calculation
Which of the following is correct with respect to 1 calorie?
(1) The amount of heat energy required to raise the temperature of 1g of water by 1 degree Celsius
(2) The amount of heat energy required to raise the temperature of 18g of water by 1 degree Celsius
(3) The amount of heat energy required to raise the temperature of 1 mole of water by 0.1degree Celsius
(4) The amount of heat energy required to raise the temperature of 1000g of water by 1 degree Celsius
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