Concepts 1.

Integumentary temperature regulation: In vasocontriction, the blood vessels get smaller, and sends less blood to the dermis which causes less heat to be lost when it is cold outside. In vasodialation, the blood vessels get bigger which radiates the heat out and keeps the body from overheating. Hairs in skin trap more warmth if they're standing up and is less when flat. 2. Body cavity orientation Dorsal Cavity: It contains organs lying more posterior in the body. Upper portion, or the cranial cavity, houses the brain. Lower portion, or vertebral canal houses the spinal cord. Thoracic cavity: The upper ventral, thoracic, or chest cavity contains the heart, lungs, trachea, esophagus, large blood vessels, and nerves. The thoracic cavity is bound laterally by the ribs and the diaphragm. Abdominal and pelvic cavity: The lower part of the ventral cavity can be further divided into two portions: abdominal portion and pelvic portion. The abdominal cavity contains most of the gastrointestinal tract as well as the kidneys and adrenal glands. The abdominal cavity is bound by the diaphragm, the body wall, and the pelvic cavity. The pelvic cavity contains most of the urogenital system as well as the rectum. The pelvic cavity is bounded by the abdominal cavity, by the sacrum, and laterally by the pelvis. 3. Vascularization and its importance to tissue repair and growth Vascularization affects the growth and/ or repair of body t issues because if that part of your body is well vascularized, then there is good blood supply with oxygen there that helps to repair and reproduce cells faster. Areas that are avascular cannot do this. 4. Chewing, swallowing, physical and chemical digestion You chew to swallow easier and this allows your food's surface area to increase and digestion begins. Chewing well allows bits of food to be coated with digestive juices once n the stomach. Also, the body uses less energy if the food is chewed well. Chewing longer allows the flavors to be recognized and the body sends certain enzymes that breaks down the food even more. When you chew your food, your tongue pushes the food to the roof of your mouth pushing it back down to the sides, and over again until ready to swallow. The soft palate blocks the nasal cavity and the food goes down the esophagus pushes on the trachea and stop breathing when swallow because they share same space. Chemically, once the food gets into the stomach, stomach acid begins breaking to food down even more. 5. Peristalsis, role of smelling, and tasting food to the efficient process Peristalsis: wave-like motion occurring in esophagus Enzymes know which food your eating so that's why you should chew your food a lot of times 6. Buffers in the stomach, mucus production, erosion of tissue due to acids Buffers: mucus that neutralizes stomach acid. Mucus is produced in the mucosa layer. Erosion of the tissue due to acids are called gastric ulcers. An ulcer is a sore or lesion that develops in the tissue lining of the stomach. The stomach produces stomach acids to digest the food. If these stomach acids and digestive juices injure the stomach's linning of protective mucus, then an ulcer may form.

7. Villi, diffusion of nutrients The villi is where the diffusion of nutrients occur. They line the walls of the small intestine. The nutrients absorbed from the villi go directly into the bloodstream. Energy from the body also passes through the villi for the energy needed in digestion. Also the villi slows down the process of the food going through the digestive system so that more nutrients are absorbed, the longer it stays in the small intestine. 8. Healing of a cut or open wound There is a cut through and through and now the cells are all dead and they start killing other cells. The cut is also through blood vessels which comes up and out the cut cleaning it out in the process taking the dead stuff out. Once you get a cut, there is a hormonal trigger tells all the cells to start going through mitosis to close the wound from the sides. As the wound is closing up, if the new cells are exposed, they will die, so a scab forms on top of the wound made up of dried blood and dead cells. This protects the process underneath. The dermis also heals the cut by forming more and more connective tissue pushing upward to close up the wound. If the sides close up first, then won't even know that there was a wound. If the connective tissue comes up a first, that is how a scar is formed. 9. Skin color, bruising, burns, skin diseases Skin color: based on genetics, determined by melanin, keratin, and hemoglobin. We all have the same amount of melanin, our skin color depends on how much melanin you produce. Keratin is an orangish in color and hemoglobin makes a reddish color. Bruising: a hematoma. Originates in the dermis, when a blood vessel breaks and it spills into the the spaces of the dermis. Cut that' s not open. Burns: First degree- only the epidermis. Second degree- epidermis and upper dermis. May include blisters. Third degree- full thickness. Not painful because burned away the sensory parts. Skin diseases: Skin Cancer - most often caused by UV radiation, it can be influenced by chemicals, infections, physical trauma. ABCD rule - Asymmetry, Border irregularity, Color, Diameter. BASAL CELL CARCINOMA - The least malignant, the most common type, remocal of the cancer area by surgery cures 99% of all cases. SQUAMOUS CELL CARCINOMA - startts in the keratinocytes of the stratum spinosum. Surgical removal and radiation therapy cures most cases. MALIGNANT MELANOMA - cancer of the melanocytes, the most dangerous type, accounts for 5% of skin cancers. 1/3 of cases developed from pigmented moles. DISORDERS: DERMATITIS - inflamation of the skin; various causes. ECZEMA - skin rash. ATHLETES FOOT - fungus on feet/toes. BOIL - bacterial infection of skin, enters through hair follicle. CARBUNCLE - like a boil that spreads to hypodermis. CYST liquid filled sac in the dermis. INGROWN HAIR - Hair is unable to grow out of the epidermis. ABSCESS - Sac in the dermis filled with infected material 10. Layers of the stomach and alimentary canal Serosa: Aereolar connective tissue. Well vascularized. Holds stomach in place. Muscularis: Muscle layer. Contractions of these muscles cause food in the stomach to start moving around. Submucosa: Blood vessels carry away the nutrients. Mucosa: Creates mucus which neutralizes the stomach acid and creates stomach acid. Gastric pits where the stomach acid is made. 11. Overall function of the stomach, small and large intestine

 STOMACH: Food is mixed with stomach acid and enzymes to break the food down into smaller pieces. This combination of food and stomach "juices" is called chyme. The stomach also stores food temporarily, releasing chyme in small amounts into the small intestine, where it is further broken down into nutrients to be absorbed into the body. Stomach acid and enzymes also help to kill bacteria or other infectious organisms that you may have eaten. SMALL INTESTINE: The small intestine is responsible for absorbing most of the nutrients found within your food. As the liquid flows across the inner surface of the small intestine, nutrients within the food come into contact with the many small blood vessels which surround the small intestine. This blood then leaves the small intestine, carrying away nutrients, water electrolytes, vitamins, minerals, fats and medications to the entire body. It can take three to six hours for a meal to pass from one end of the small intestine to the other. LARGE INTESTINE: Its principle function is to reabsorb water and maintains the fluid balance of the body. Certain vitamins are also taken in through the large intestinal wall.