The Digestive System

_________’s Big Book of Handouts

Digestion and nutrition Specific Learning outcomes B11-2-01: Identify major structures and functions of the human digestive system from a diagram, model, or specimen. (GLO: D1) Include: tongue, teeth, salivary glands, epiglottis, esophagus, pharynx, sphincters, stomach, small intestine, large intestine, rectum, anus, appendix, liver, gallbladder, pancreas, and uvula B11-2-02: Describe the processes of mechanical digestion that take place at various sites along the alimentary canal. (GLO: D1) Include: chewing in the mouth, peristalsis along the tract, muscle contractions in the stomach, and emulsification by bile in the small intestine B11-2-03: Identify functions of secretions along the digestive tract. (GLO: D1) Include: to lubricate and to protect B11-2-04: Identify sites of chemical digestion along the alimentary canal, as well as the type of nutrient being digested. (GLO: D1) Include: starch in the mouth; proteins in the stomach; and carbohydrates, lipids, and proteins in the small intestine B11-2-05: Explain the role of enzymes in the chemical digestion of nutrients and identify factors that influence their action. (GLOs: D1, E2) Examples: pH, temperature, coenzymes, inhibitors, surface area… B11-2-06: Describe the processes of absorption that take place at various sites along the alimentary canal. (GLO: D1) Include: uptake of nutrients by villi in the small intestine and uptake of water in the large intestine B11-2-07: Describe the homeostatic role of the liver with respect to the regulation of nutrient levels in the blood and nutrient storage. (GLOs: D1, E2, E3) Include: carbohydrate metabolism B11-2-08: Describe the functions of each of the six basic types of nutrients— carbohydrates, lipids, proteins, vitamins, minerals, and water. (GLOs: B3, D1) Include: ATP production, construction/repair, and regulating B11-2-09: Identify dietary sources for each of the six basic types of nutrients— carbohydrates, lipids, proteins, vitamins, minerals, and water. (GLOs: B3, D1) B11-2-10: Evaluate personal food intake and related food decisions. (GLOs: B3, C4, C8) Examples: percentage of daily values of nutrients, portion size, nutrient labels, balance between lifestyle and consumption... B11-2-11: Investigate and describe conditions/disorders that affect the digestive process. (GLOs: B3, C6, D1) B11-2-12: Use the decision-making process to investigate an issue related to digestion and nutrition. (GLOs: B3, C4, C5, C8)

The Digestive System

1. Teeth 2. Salivary glands 3. Tongue 4. Epiglottis 5. Esophagus 6. Trachea 7. Stomach 8. Spleen 9. Liver 10. Diaphragm 11. Gallbladder 12. Pancreas 13. Small intestine 14. Appendix 15. Large intestine 16. Rectum

Yellow Turquoise Pink Red Yellow-green Blue Green Purple Brown Flesh Orange Light green Light blue Gray Dark blue Light orange

Digestive System Diagrams

16 Oral Cavity

Mouth

Liver

Gall Bladder

Parotid Gland

Submandibular Gland (sublingual gland not shown)

Esophagus

Bile duct

Stomach

Pancreas

Small intestine

Large intestine

Rectum Anus

Appendix

Duodenum

Epiglottis

sphincter

Epiglottis (flap not shown)

Name: (first)__________________ (last) _________________________ Day: ____ Slot: ____

The Human Digestive System Use pages 359-371 in your textbook to find the following information. 1. (359) The process of digestion ______________________________________________ taken in by an organism into

_________________________________________________________________________.

2. There are two main steps in this process. They are:

a. MECHANICAL DIGESTION, which is ___________________________________________

_____________________________________________. This occurs ____________________, where

______________________________ and _____________________________________.

b. CHEMICAL DIGESTION, which is the ____________________________________________

___________________________________________________. This process also begins in

___________________, with the ________________________________________________. Then it continues

in the _______________________ and is completed in the __________________________.

3. On average, it takes ___________ hours for each meal you eat to complete its entire passage through your

____________________________.

Parts of the Human Digestive Tract 4. MOUTH (359) Upon entering the mouth, food comes into contact with ____________________, which is secreted

by three pairs of ______________________________________. The saliva assists in the ____________________

process of digestion (it starts digestion of C________________________________).

5. The saliva also ________________ or ______________________ food, so it will ________________

______________________________________________________________.

6. (Thinking questions) The mouth also contains teeth, the function of which is to ___________________ and start the

process of M______________________ D__________________________. The tongue, made of

m__________________________, has the job of ____________________________________.

7. ESOPHAGUS (360) After leaving the mouth, food passes into a _______________ called the Esophagus. When

you swallow, the food goes down the Esophagus. Swallowing also causes the E__________________ to close off the

G________________ (the opening to the T___________________), so that you don’t choke.

8. The Esophagus is lined with __________________ along its length (about _______ cm). The function of these muscles

is to ________________________________________________.

The Movement Of Food (see page 362)

How does the food actually move through the digestive tract? The

passage of food is helped by the physical effect of

_________________, which acts as a _______________________.

Movement of food is accomplished by PERISTALSIS: a series of

_____________________

________________________________________. Similar to what you

would see if watching a _____________ eat a __________________,

alternating contracting and relaxing muscles along the digestive tract

help to push food bit by bit along the tract.

PERISTALSIS

9. STOMACH (360) After passing through the ____________________________, the food then enters the

___________________: a m___________________, ____-shaped, _____-like organ

whose inside lining has millions of _________________________. These glands

______________________________________________ that is so important in

_____________________ -- mostly the digestion of P___________________ (the

stomach is the first place that proteins are digested in the tract.)

10. Muscles lining the stomach work to _______________________________

__________________________________________________________ and

_________________________________________________, making it into a __________________________ called

chyme (see box at right).

11. (See Stomach diagram at left)

The stomach has two SPHINCTER MUSCLES: one at the

top, where the food enters the stomach coming from

the E_______________________________, and one at

the bottom, where the food leaves the stomach to enter

the D_____________________.

CHYME(pronounced “Kime”) is (see 765):

The STOMACH LINING and ULCERS The inner wall of the stomach is lined with

epithelial cells that secrete MUCOUS – a sticky substance that protects the stomach lining.

Cells of the wall also secrete HCl (Hydrochloric Acid) and Pepsinogen. The function of the HCl is to activate the pepsinogen to become a protein-digesting enzyme, PEPSIN.

The enzyme Pepsin and the acid HCl could both eat away at the stomach lining – but it is protected by the mucus.

If for some reason the mucus lining of the stomach is not doing its job, or is lacking, the acid and enzymes could “eat away” at the stomach lining, resulting in an ULCER – a sore that erodes the stomach wall away. (It can also be caused by bacteria.)

12. SMALL INTESTINE (361) After food leaves the stomach, it enters the D____________________, which is the

first part of the small intestine. The p_________________________ duct and the b____________ duct both

open into the duodenum, making it an important site for ___________________

______________________________________________________________________________________.

13. The duodenum and the rest of the small intestine have _________________________, __________________

_________________ in their _________________ _____________________. These folds

_______________________________________________________________________________. This larger surface

area _______________________ the amount of

_____________________________ that can be

_________________________.

14. Along the folds of the duodenum and the small intestine are tiny,

visible, finger-like projections called ____________________. The

VILLI have a fine brush-like border of MICROVILLI.

Together they serve to further increase the

___________________________ surface of the

____________________________________________.

15. A capillary network (tiny blood vessels) is found inside the villi.

They carry the nutrients to the bloodstream. There are also

lymph vessels in the villi – these accept and carry the larger

________________________________ that are

______________________________________________.

16. LARGE INTESTINE (362) The large intestine consists of the c______________ (where the small intestine

meets the large intestine), the c_______________, the r____________________, and the a_________ canal. The large

intestine is __________ long –much ____________________ than the small intestine. The APPENDIX (which plays

_____________ in digestion, but might play some role in

________________________________) hangs suspended from the beginning

of the large intestine.

16. In the COLON (the main portion of the __________________________),

________________ and ____________________ ______________________

are absorbed from the _________________________________________,

while ___________________ ______________________ help to break it down

further to _________ ________________________________________. (These

bacteria also produce some v_______________ and some a______________

a____________.)

17. The damp mass of _________________________________________ that remains at the end of this process is called

___________________ . It passes into the ____________________ and _________________________, and then out

through the _____________ (which has rings of ___________________________________ called

“________________________”). These sphincters allow the body to control the ___________________of

elimination (egestion) to some extent.

The 4 main steps of Digestion

Name of Step What it means Where it occurs

I

D

A

E

Name (first)__________________ (last) _________________________ Slot __ Date _______

Other organs involved in Digestion Liver Pancreas Gall Bladder

• Produces BILE SALTS (see gall bladder)

• Breaks down old red blood cells, recycling them to make bile salts

• Stores excess chemicals in body

• Converts monosaccharides into glycogen, storing it until needed by the body (to adjust sugar levels)

• Stores some vitamins

• Detoxifies ingested poisons

• Source of several enzymes

• These enzymes work on fats, carbs, nucleic acids, and proteins

• Produces and releases a basic (i.e. not acidic) solution called bicarbonate into the duodenum (which changes the pH of chyme from a strong acid to a weak base).

• Produces and releases hormones glucagon and insulin, which regulate the body’s sugar levels (also regulate fat and protein storage)

• Found on the “underside” of the liver

• Stores bile (from the liver)

• Releases bile to the duodenum when needed (via the Bile Duct)

• Bile acts to “elmusify” fats – doesn’t exactly digest them, but chops them into many smaller parts so they are more easily digested by lipases.

Name ___________________ __________________________ Date __________________ Slot _________

Secretions and Digestive Enzymes Secretion Location ‘Active ingredients’ Action / Job

*list beginning and end products where applicable Saliva Made in:

Delivered to:

1. 1.

Gastric juice Made in: Delivered to:

1. 2. 3.

1. 2. 3.

Bile

Made in: Delivered to:

1. 1.

Pancreatic juice & Pancreatic hormone

Made in: Delivered to:

1. 2. 3. 4. 5.

1. 2. 3. 4. 5.

Intestinal juice Made in: Delivered to:

1. 2. 3.

1. 2. 3.

Name (first) _____________________ (last) _________________ Date _______________ Slot ____ Due ______

Cell Chemistry and Molecules of Life Pg 40-49

1. What must all cells do to stay alive? (pg 40)

2. How does each cell do that? (2 ways)

3. How many reactions do your cells perform? ______________________________________________________ 4. What is “Biochemistry”?

5. What is interesting about water?

6. List 5 unique properties of water. (pg 41… the 5th is at the bottom under the photo)

7. Define: (pg 42)

a. Organic compounds b. Macromolecules

c. Carbohydrates

8. What is the difference between: (pg 43)

a. Monosaccharides b. Disaccharides

c. Polysaccharides

9. List 3 important polysaccharides and what they do. (pg 44)

10. What are Lipids?

11. List 5 functions of Lipids.

12. All fat molecules are made up of:

13. What is Protein? (pg 46)

14. List 4 functions of Proteins.

15. What are Proteins made of?

16. What are Nucleic Acids? (pg 48)

17. Cells contain 2 types of Nucleic Acids. What are they and what does each do?

18. What are Nucleic Acids made up of?

Digestion Study Guide

1. Digestion may be divided into 4 parts, what are they? 2. What important role does each of the following play in physical digestion?

a) teeth b) tongue

c) stomach d) liver

3. What important role does each of the following enzymes play in chemical digestion? a) Amylase b) Pepsin c) Lipase d) Trypsin

e) Protease f) Nuclease g) Carbohydrase

4. What are the four types of teeth in the mouth and what are their functions? 5. What is the function of mucus? (Note: in the mouth and in the stomach) 6. What is the function of the following:

a) hard palate b) trachea c) esophagus

7. In the digestive system, the pharynx connects which two structures? 8. In the respiratory system, the pharynx connects which two structures? 9. During swallowing, simultaneously with the closing of the nasal chamber by the soft palate, the glottis

is closed off by the ____? 10. The closing of the glottis prevents _____? 11. The function of a ring of muscle called the sphincter is ___? 12. The cardiac sphincter is located at the junction of? 13. Gastric juices contain the substance pepsinogen which is converted to the enzyme _______ in the

stomach. 14. When the contents of the stomach have a pH of 2, what happens to pepsinogen? Bacteria in the

stomach? 15. If a small portion of the lining of the stomach is digested by pepsin, the condition is called? 16. The chyme is pushed from the stomach into the small intestine by a process called? 17. The valve between the stomach and the small intestine is known as the? 18. What are the 3 sections of the small intestine called? 19. What are the three types of secretions that are actively involved in digestion in the small intestine? 20. When no food is in the duodenum, where is bile stored? 21. What is the function of bile? 22. What enzymes are found in pancreatic juice? 23. The acidic material entering the small intestine from the stomach is neutralized or made slightly basic

by? 24. What enzymes can you find in your intestinal juice? 25. What feature does the small intestine have that increases its absorbing surface? 26. What is the function of the large intestine? 27. The remnants of digestion, feces, is stored in the ___? 28. Diarrhea is a disorder caused by ___? 29. Constipation is a disorder caused by ___? 30. Heartburn is a condition which occurs when ___? 31. What are the 6 essential nutrients and what is the role of each? What are they made up of and what

do they get digested down into?