FSN 210 Lecture Notes - Lecture 3: Gastrointestinal Tract, Sucrase, Lysozyme
11 Feb 2018
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Gi tract = the alimentary canal: 15" long, hollow, muscular tube, mouth, esophagus, stomach, small intestine, large intestine. Sphincters: ring like muscles that control the flow of contents in the gi tract. Contractions that propel material from point to point. Chewing what is the purpose: mixed with saliva food becomes a bolus. Mucus: lubricates and holds bolus together. Amylase (enzyme: enhances perception of flavor. Taste buds what are the a6 taste sensations. Olfactory cells in nose: allow us to smell, chewing plays a role. Swallowing: moves bolus from the mouth to the esophagus. Epiglottis: prevents food from entering the tracheae, closes over the larynx. Food bolus enters stomach through lower esophageal sphincter. Holding & mixing tank: mixed with stomach secretions food becomes chime. Liver: provides bile, enterohepatic circulation (recycling of bile) Pancreas: produces sodium bicarbonate, lipases, proteases and pancreatic amylase. Facilitated diffusion: concentration gradient + carrier protein. Active diffusion: carrier protein + energy (regardless of concentration)
