ANATOMY 201 Lecture Notes - Lecture 8: Oral Mucosa, Amylase, Soft Tissue

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harlequinrhinoceros187

22 May 2018

School

UC-Irvine

Department

Anatomy and Neurobiology

Course

ANATOMY 201

Professor

Richard

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Digestion

Will cover:

A. Upper digestive tract

B. Lower digestive tract

C. Accessory Digestive Organs

Upper Digestive Tract:

We will talk about the upper consisting of: Mouth, Esophagus, and Stomach.

This is where we have a lot of mechanical and chemical digestion occurring.

A. Mechanical- chewing, breaking it down with our teeth

B. Chemical- acids, various proteins digesting food

The most important thing to know is all soft tissue layers in mouth is covered by the oral

mucosa. This looks like your skin, almost exactly. What we considered to be stratified squamous

epithelial layer. The dark purple is going to be many layers of squamous epithelial cells all on

top of each other. They provide a lot of protection against friction. If you lose a layer or two,

you’re still good.

Your mouth comes into contact with foods that can poke it, etc. but damage does not lead to

actual damage because there are so many layers of cells.

There is connective tissue where blood flow does exist, though. This is in the connective tissue

below it where the blood vessels are. The turn over of cells within the oral mucosa is

significantly faster than that of your skin. Biting your cheek- usually it is healed pretty quickly.

Teeth

Our teeth are primarily used for mechanical digestion. Our teeth will grind stuff up and make

food easier to swallow and digest. What also helps with digestion in the mouth is Saliva. It is

produced by salivary glands. Provides lubrication to food we chew and it also aids in certain

types of digestion such as chemical digestion due to protein called amylase. It helps break down

starches as well as carbohydrates.

Amylase- Breaks down long carbohydrate chains into simple sugars. Amylase is a product within

saliva that helps with chemical digestion in the mouth.

Three major salivary gland locations:

Parotid glands- Largest salivary glands.

Submandibular glands- lower jaw

Sublingual glands- under your tongue

What type of tissue makes up glands?

Specialized glandular epithelial cells. These cells are exocrine glands! They secrete saliva into

your mouth.

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Document Summary

Will cover: upper digestive tract, lower digestive tract, accessory digestive organs. We will talk about the upper consisting of: mouth, esophagus, and stomach. This is where we have a lot of mechanical and chemical digestion occurring: mechanical- chewing, breaking it down with our teeth, chemical- acids, various proteins digesting food. The most important thing to know is all soft tissue layers in mouth is covered by the oral mucosa. What we considered to be stratified squamous epithelial layer. The dark purple is going to be many layers of squamous epithelial cells all on top of each other. They provide a lot of protection against friction. If you lose a layer or two, you"re still good. Your mouth comes into contact with foods that can poke it, etc. but damage does not lead to actual damage because there are so many layers of cells. There is connective tissue where blood flow does exist, though.

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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ANATOMY 201 Lecture Notes - Lecture 8: Oral Mucosa, Amylase, Soft Tissue

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