BIOA01H3 Lecture Notes - Pepsin, Amylase, Nictitating Membrane

• School: UTSC
• Department: Biological Sciences
• Course: BIOA01H3
• Professor: Mark Fitzpatrick

Document Summary

For breaking down food into smaller molecules so they can be diffused and absorbed into the body in a 24-33 hour process through mechanical and chemical digestion. Tongue- keeps food in place, taste, move food to rear of mouth and creates ball of food. Uvula- ball like structure, prevent entrance to pharynx when we swallow. Muscle and mucin help push food down through peristalsis. Stomach: inner folds called ruggae increase surface area. Gastric glands release gastric juice (acid of ph 2) Churns food into chyme fluid to be taken out. Most folds, villi, and microvilli to absorb nutrients. Intestinal juices chemically continue to break down food. Illeum: contains fewer and smaller villi, absorbs rest of nutrients. Colon: main part of intestine (transverse, ascending, descending) Rectum: canal leading to anus (opening for feces to be excreted) Macronutrients: large quantities, large molecules into sub units. Acids, enzymes act on food and changes them into new substances.