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function of the digestive system
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anatomy
anatomy Unit 15
| Question | Answer |
|---|---|
| digestion | a process to mechanically and chemically reduce food particles to molecules small enough to be absorbed into internal environment |
| function of the digestive system | to digest food to be absorbed by the blood |
| 2 parts of the digestive system | alimentary canal and accessory organs |
| alimentary canal | long tube thru which food passes; mouth, pharynx, esophagus, stomach, small intestine, large intestine, and anus |
| accessory organs | teeth, salivary glands (3pairs), liver, gallbladder, pancreas |
| tasks | mechanical digestion and chemical digestion |
| mechanical digestion | break-up, mix & propel food |
| chemical digestion | release of digestive enzymes to split complex molecules into small absorbable particles that can pass thru intestine wall |
| four walls of alimentary canal | serosa, muscular layer, submucosa, mucosa |
| serosa | outer layer wall of the alimentary canal |
| muscular layer | wall of the alimentary canal that is responsible for peristalsis |
| peristalsis (on exam) | wave-like contractions |
| submucosa | submucosa layer |
| mucosa | mucous membrane layer of the alimentary canal; absorptive surface; columnar epithelial tissue; produce digestive secretions and mucosa |
| mouth | cheeks, palate and tongue; food moistened and chewed |
| bolus | small balls of chewed, moistened food |
| teeth | mechanically break up food |
| mastication | chewing |
| deciduous | baby |
| saliva produced by salivary glands | 99.5 % H2O |
| three salivary glands | parotid (ear); submandibular (floor of mouth); and sublingual (under tongue) |
| salivary amylase | breaks down starch and glycogen into maltose |
| lysozyme | kills certain bacteria |
| pharynx (throat) | epiglottis closes trachea to direct food to esophagus |
| esophagus | long tube from pharynx to stomach sphincter (muscle) at end...cardiac (esophageal) sphincter; muscle contractions move through esophagus; no digestive functions |
| stomach | when empty have rugae (numerous folds); three functions; temporary storage of food; mix food with gastric juices; start digestion of proteins by pepsin |
| rennin | enzyme that curdles milk |
| four types of secretory cells of gastric glands | chief cells, parietal cells, enteroendocrine cells, mucus cells |
| chief cells | pepsinogen which becomes pepsin to digest proteins |
| parietal cells (on exam) | secrete HCI |
| enteroendorcrine cells | gastrin; regulates muscle contraction and secretion |
| mucus cells | secrete mucus |
| helicobacter pylori | malfunctions of mucus cells; ulcers |
| two hormones | gastrin and secretin |
| gastrin | increased secretion of gastric juice |
| secretin | less secretion of gastric juice |
| pyloric sphincter | junction between stomach and small intestine; controls passage of chyme |
| small intestine | where most nutrient absorption take place |
| folds | circular folds, villi and microvilli increase the absorptive surface area |
| three regions of the small intestine | duodenum, jejunum, ileum |
| duodenum | first part; where bile enters and pancreatic juice |
| jejunum | middle part of the small intestine |
| ilieum | last part of the small intestine |
| pancreatic juice | strong enough all by itself for digestion |
| gallbladder | stores bile that the liver makes |
| bile | added to duodenum to speed digestion |
| emulsification | fat digestion |
| ileocecal valve | junction of small intestine and large intestine |
| large intestine | three segments; cecum, colon, rectum; absorption of water, minerals, and vitamins |
| cecum | large intestine segment; appendix hangs off |
| colon | large intestine segment; ascending; transverse;descending; sigmoid |
| rectum | large intestine segment; anal canal, anus, internal sphincter (involuntary), external sphincter (voluntary) |
| feces | lower colon; mass movements to defecate |
| 8 essential amino acids | must get from food our body cannot make them; methionine, isoleucine, leucine, lysine, phenylalanine, threonine, tryptophan, valine |
| lipids | our body needs them; we make most of our own; the ones we cannot make are essential fatty acids (corn oil, olive oil) |
| bariatric surgery | for obesity |
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auntieann7777
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