Digestive System

1. Digestive System

2. THREE ACTIVITIES ARE INVOLVED IN THE DIGESTIVE PROCESS: A. MECHANICAL DIGESTION The first task of the Digestion System is to BREAK DOWN food into a fine pulp to INCREASE its surface area and expose more food molecules to the actions of digestive chemicals.

3.     B. CHEMICAL DIGESTION • The second task of the Digestion System is to CHEMICALLY act on food, breaking it down into smaller and smaller particles.  The molecules must be small enough and chemically simple enough to be absorbed into the Bloodstream.  (starches to simple sugars; proteins to amino acids)

4. C. ABSORPTION. • The last task of the Digestion System is to ABSORBthe small molecules and pass them to the bloodstream for distribution to the rest of the body.

5. Gastrointestinal Tract 1. Mouth • mechanical and chemical digestion both occur in the mouth.

6. CHEWING is the FIRST step in Mechanical Digestion. • During Chewing, SALIVARY GLANDS produce SALIVA, a mixture of water, mucus, and a Digestive Enzyme called  salivary amylase, which mixes with the chewed food.  • Enzymes in the saliva kill Bacteria and begin the process of CHEMICAL DIGESTION by breaking down starches to sugars. Saliva is produced by three sets of glands located near the mouth.

8. The mucus in the saliva softens and lubricates food and helps hold the food together.  • The Salivary Amylase begins the Chemical Digestion of Carbohydrates by braking down some starch into the Disaccharide, Maltose.

9. Human TEETH are well adapted for chewing many kinds of food.  • The 32 Teeth of the normal adult have THREE BASIC SHAPES, EACH WITH A DIFFERENT FUNCTION:

10. A. INCISORS - SHARP FRONT TEETH USED FOR BITING INTO AND TEARING PIECES OF FOOD. •     B. CANINES - POINTED TEETH (VAMPIRE) NEXT TO INCISORS, USED TO TEAR OR SHRED FOOD. •     C. MOLARS - TEETH AT THE BACK OF THE MOUTH, HAVE LARGE FLAT SURFACES THAT CRUSH AND   GRIND FOOD.

12. A Tooth is made of FOUR LAYERS of Tissue:  • The CROWN is covered by ENAMEL, a calcium-containing material that is the hardest substance in the body. • DENTIN a bone like tissue makes up most of the inside of a tooth. • CEMENTUM covers the dentin of the Root. • The Periodontal Ligament holds the tooth in its Socket.

14. The Tongue helps to keep the food between the Chewing surfaces of the Upper and Lower Teeth by manipulating it against the HARD PALATE, the Bony Membrane-covered roof of the mouth. • Secretes lingual lipase which starts digesting lipids. 

15. 2. Pharynx • Once the teeth and salivary glands have completed the initial processing, the food is ready to be SWALLOWED. • Gathering the food together in a ball called a BOLUS; the TONGUE pushes it toward the back of the Mouth and  INTO the PHARYNX.

17. 3. ESOPHAGUS • Food (The Bolus) moves from the pharynx to the esophagus, A 25 cm long muscular tube that connects the pharynx to the stomach.

18. Waves of muscular contraction called PERISTALSIS move food through the digestive tract. • Cardiac sphincter opens and allows food into the stomach and prevents back flow

19. 4. Stomach • Storage • Mechanical processing • Chemical processing • Secretion of gastric juices • 25 cm long • Lined with simple columnar epithelium • Rugae-folds which allow stomach to • expand .

21. Stomach Secretions • Intrinsic factor- enables absorption of Vit B12 • HCl- kills bacteria, breaks down proteins, plant cell walls, connective tissue in meat; pH1.5-2.0 • Pepsin- enzyme breaks down proteins

22. Another fluid secreted by glands in the Stomach is MUCUS.  Mucus lubricates food so that it can travel through the digestive tract more easily. • Mucus also COATS the walls of the Stomach, protecting the muscle tissue from being broken down by other digestive fluids.

23. Lives of stomach wall cells are short; replaced about every three days. • After about 3-4 hours of Mechanical and Chemical Treatment in the Stomach, food is reduced to a SOFT PULP called CHYME .

24. At this point, the pyloric sphincter valve between the Stomach and Small Intestine opens, allowing small amounts of Chyme to pass into the Small Intestine. • Most proteins have been broken down into smaller Polypeptides.  Sugars and Fats have NOT YET been chemically altered.  Some Starch Molecules have been broken down into Disaccharides.

25. 5. Small Intestine • 20ft long • Digests carbohydrates, fats, &completes the digestion of proteins. • Absorbs 90% of nutrients • Lining has folds (plicae circulares) and fingerlike projections (villi) • 3parts:

26. A. Duodenum- 10 in. • Receives chyme from stomach • Secretes mucus & buffers to increase pH from 2 to 7 or 8 • Receives secretions from pancreas & liver

27. B. Jejunum- 8 ft. • Most digestion & absorption takes place here C. Ileum- 12 ft. • No plicae & few villi

29. 6. Large Intestine • 5 ft. • No villi • Many goblet cells-mucus • Reabsorption of water, vitamins • Compaction of feces • Bacteria produce Vit K, Vit B5, Biotin

30. 3 parts: • A. Cecum • Pouchlike • Collects & stores chyme • Starts compaction • Appendix attached

31. B.Colon • Ascending, transverse, descending, sigmoid • C. Rectum • Last 6” • Temporary storage of feces • Triggers urge to defecate

33. Accessory organs A. Pancreas • Secretes enzymes: amylase, lipase, nucleases, proteases • Secretes buffer: Sodium Bicarbonate

34. B. Liver Secretes bile which is stored in gall bladder & breaks down fats Extracts absorbed nutrients & toxins from blood Stores Vitamins A,D,E,K,B12 Stores Iron