BIOL126 Lecture Notes - Lecture 3: Starch, Fructose, Cirrhosis

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8 Jun 2018

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Digestive System

• Describe the location, structure and function of key digestive and accessory organs (pancreas,

liver and gall bladder)

o Gastrointestinal system

• Mouth to anus - an open tube exposed to external environment

• Substances must cross cell membranes before they are internal

• Processes

▪ Ingestion

▪ Secretion

▪ Mixing/movement

▪ Digestion

▪ Absorption

▪ Excretion

o Muscular tube

• Oral cavity (mouth)

• Pharynx

• Oesophagus

• Stomach

• Small intestine

• Large intestine (open to anus)

o Accessory structures assist in digestion/absorption

• Teeth

• Tongue

• Glands (salivary, liver, gall bladder, pancreas)

o Glands produce secretions into lumen/surface

• Water, enzymes, buffers, organic and inorganic substances

o Mouth, pharynx, salivary glands

• Sensory analysis of food, mastication and swallowing

• Moistening and lubrication - mucus, saliva, water, salt

• Digestion by enzymes

▪ Lingual lipase - lipids

▪ Salivary amylase - CHO

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• Mechanical processes (chewing, swallowing) by teeth, tongue, palate, pharynx to

prepare a bolus

• No absorption of nutrients (is possible for lipid soluble drugs)

o Oesophagus

• Straight hollow muscular tube 25cm

• Posterior to trachea, passes into abdominal cavity through diaphragm

• Has glands that secrete mucus

• Mix of skeletal and smooth muscle

• Muscle tone in superior section reduces entry of air

• Muscle tone in inferior section reduces backflow from stomach

• Functions

▪ Lubricate

▪ Move bolus to stomach by peristalsis

o Stomach

• J shaped organ

• Highly folded rugae which flatten when stretched

• 3 layers of muscle for churning

• Secretions

▪ HCL pH. 1.5-2

▪ Glands secrete a mucous carpet that protects lining enzyme pepsin

• Functions

▪ Lubrication

▪ Churning

▪ First protein digestion

▪ Food solubilisation

▪ No absorption

▪ Kill microbes

▪ Stores food

• Secretes intrinsic factor, mucus, pepsinogen and acid

• Chyme formed by peristaltic and churning contractions start in

'pacemaker' region and sweep towards antrum and pyloric sphincter

• Small amount forced into duodenum

• Contraction of pyloric sphincter causes gastric mixing

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o Small intestine - duodenum, jejunum, ileum

• Duodenum 25cm - 'mixing bowl' for acid neutralisation

• Jejunum 2.5m - most chemical digestion, must nutrient absorption

• Ileum 3.5m - terminates with ileocecal valve to LI

• Mixing by segmentation - not rhythmic motility

▪ Mix chyme with intestinal, bile and pancreatic juice

▪ Peristalsis

• Secretion of enzymes for

▪ Protein digestion - peptidases

▪ Lipid digestion - lipases

▪ CHO digestion - amylases, brush border enzymes

• Propulsion to large intestine

• Functions

▪ Lubrication

▪ Motility

▪ Digestion (CHO, protein, fat)

▪ Nutrient absorption (90%)

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Document Summary

Digestive system: describe the location, structure and function of key digestive and accessory organs (pancreas, liver and gall bladder, gastrointestinal system, mouth to anus - an open tube exposed to external environment. Substances must cross cell membranes before they are internal: processes. Secretion: mixing/movement, digestion, absorption, excretion, muscular tube, oral cavity (mouth, pharynx, oesophagus. Lubricate: move bolus to stomach by peristalsis, stomach, j shaped organ, highly folded rugae which flatten when stretched, 3 layers of muscle for churning, secretions, hcl ph. 1. 5-2: glands secrete a mucous carpet that protects lining enzyme pepsin, functions. Secretes intrinsic factor, mucus, pepsinogen and acid: chyme formed by peristaltic and churning contractions start in. "pacemaker" region and sweep towards antrum and pyloric sphincter. Lipid digestion - lipases: propulsion to large intestine, functions. B5, biotin: movement, haustral contraction (every 30min, mass movement (1-3 times per day, secretion, mucus, functions. Lubrication: water reabsorption, waste compaction, motility, vitamin absorption.

Related Questions

EAP HW 22 â The Digestive System

Define digestive tract

Define accessory organs

Provide the 6 functions of the digestive system

Define ingestion

Define mechanical processing

Define digestion

Define secretion

Define absorption

Define excretion

Provide the 4 layers of the digestive tract AND what types of tissue they are composed of

Define peristalsis

Provide the 3 functions of the tongue

Describe how the ingredients of saliva help breakdown food

Define salivary amylase

Provide the 4 types of teeth found in the human mouth AND their functions

Provide the 4 steps of the swallowing process

Define esophagitis

Provide the 2 types of cells found in gastric glands AND their functions

Define pepsin

Define cephalic phase

Define gastric phase

Define intestinal phase

Does absorption occur in the stomach? Explain.

Define circular folds

Define villi

Define microvilli

Define brush border

What organ is the above picture from?

Most of the important digestive processes are completed in the _________________________.

Define carbohydrases

Define lipases

Define nucleases

Define proteases

Provide the 3 general functional roles of the liver

Provide the function of bile salts

Define emulsification

Provide the function of the gall bladder

Define gallstones

Provide the standard screening test for colorectal cancer

Define diverticulosis

Define diarrhea and what causes it?

Define constipation, what causes it, and how do you prevent it?

Where does carbohydrate digestion begin?

Where does lipid digestion begin?

Where does protein digestion begin?

Define lactose intolerance

ultramarinewhale994

The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum.

1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

maroonguinea-pig686

Food that we consume is composed of very complex molecules. During the digestive process these compounds are broken down into smaller and smaller subunits in preparation for use by the body as building blocks needed for the many components of the human body. The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum. 1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

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BIOL126 Lecture Notes - Lecture 3: Starch, Fructose, Cirrhosis

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