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9 views

Bio Notes

G

Uploaded by

akshat kulshrestha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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System

 Digestion is the process of breakdown of naturally occurring foodstuffs into a diffusible form. It is a
process which makes the foods soluble and of such a chemical nature that they can be absorbed
through living membranes.

 The enzymes which help in the process of digestion are called digestive enzymes.

Mouth

 The space where the food is chewed and mixed with the saliva is called the mouth or mouth cavity.
 The mouth opens into the buccal cavity which has teeth, a tongue and three pairs of salivary glands.

Functions of the Mouth


 During ingestion, food is taken in through the mouth.
Tongue

 The tongue is a fleshy muscular organ attached to the floor of the buccal cavity at the back region of
the mouth.

Functions of the Tongue


 The tongue helps in mixing of saliva with the food while chewing.
 It also helps in mastication and swallowing of food.
 The tongue has several taste buds at its tip which detects different tastes of food.

Teeth

 The upper and lower jaws are embedded with teeth.


 Teeth of different shapes are called heterodont. Example: Human teeth.
 Teeth which are similar to each other are called homodont. Examples: Teeth of lizard and frog.

Functions of Teeth
 Teeth help to cut food into small pieces, to chew and to grind it.
 They prepare food for digestion by mastication.
 They help in speaking and add to facial beauty.
Structure of a Tooth

Salivary Glands

 There are three pairs of salivary glands in the wall of the buccal cavity which opens into the mouth.
They are the parotid glands, submaxillary glands and sublingual glands.
 Salivary glands secrete a watery fluid called saliva, which initiates digestion in the buccal cavity.

Functions of Saliva
 Salivary amylase present in the saliva converts the starch into maltose and dextrose sugars.
 The mucus present in the saliva lubricates the food and thus helps in the swallowing of food.
 Saliva moistens and lubricates the inner lining of the mouth cavity and the surface of the tongue, and
helps us in speaking.

Pharynx

 The pharynx is the common passage for food and air leading to the oesophagus and the larynx,
respectively.

Functions of the Pharynx


 Food passes through the pharynx to the oesophagus.
Oesophagus

 The oesophagus, also known as the food pipe, is a narrow tube that connects the pharynx to the
stomach.

Functions of the Oesophagus


 The oesophagus pushes the chewed food down to the stomach.
 The oesophagus has a sphincter at the front end of the stomach to prevent the backflow of food from
the stomach.
 Swallowing is the process which involves the movement of food from the mouth to the stomach through
the oesophagus.
 Swallowing involves three phases—buccal phase, pharyngeal phase and oesophageal phase.
 Peristalsis is the rhythmic contraction and relaxation of muscles of the oesophagus.

Stomach

 The stomach is a J-shaped muscular, bag-like organ with walls made of thick and elastic muscles.
 The gastric glands release three gastric juices—hydrochloric acid, enzyme pepsin and mucus.
Liver

 The liver is a reddish-brown gland situated in the upper part of the abdomen on the right side.
 It secretes bile which is temporarily stored in a sac called the gall bladder.

Functions of Bile
 Bile juice helps in the digestion of fats.

Functions of Liver
 Production of bile, fibrinogen and heparin.
 Control of blood sugar levels and amino acid levels.
 Synthesis of foetal red blood cells.
 Regulation of blood volume.

Pancreas

 The pancreas is a long, leaf-like transparent gland, about 15-20 cm long.


 The pancreas secretes pancreatic juice. It has digestive enzymes trypsin, enterokinase, steapsin and
pancreatic amylase, which partly digest proteins, fats and carbohydrates.

 The pancreatic alpha cells secrete hormone glucagon and the pancreatic beta cells secrete the
hormone insulin.
Small Intestine

 The small intestine is a very long tube found in the abdomen. It is about 6-7 metres in length and about
2.5-3 cm wide.
 The small intestine is divisible into three regions—duodenum, jejunum and ileum.

Functions of Small Intestine


 The small intestine serves both, for digestion and absorption.
 The intestinal glands are present in the walls of the ileum, which secrete the intestinal juice. The
intestinal juice contains peptidase, maltase, sucrase, lactase and lipase which complete the process of
converting the proteins to amino acids, complex carbohydrates to glucose and fats to fatty acids.

 The digested food is absorbed by the blood vessels in the small intestine.

Large Intestine

 The large intestine extends from the ileum to the anus and is about 1.5 metres in length. It is divided
into the caecum, colon and rectum.

Functions of large Intestine


 It is the place for temporary storage of undigested food. It helps in absorbing water and salts from the
undigested food.
 The absorbed food is carried to each and every cell of the body through blood. This process is called
assimilation.
 The food digested and absorbed by the gut is transported in two ways, through the hepatic portal
system and the lymphatic system.
Food Tests

TEST PROCEDURE OBSERVATION


Test for  Add glucose to blue-green Fehling’s The colour of the solution
glucose solution in a test tube. changes from blue-green to
 Heat the test tube over a flame, until brick-red along with the
bubbles begin to appear. formation of a precipitate.
 Do not overboil the solution.
Test for starch  Take a small quantity of starch The colour of the solution
powder. Put it into a test-tube changes to blue-black.
containing water and boil to make a
solution.
 Cool the solution and add 2-3 drops of
dilute iodine solution to it.
Test for  Take a piece of hard-boiled egg white The colour of the solution
proteins in a test tube. changes, first from colourless
 Add few drops of dilute nitric acid to it. to yellow and then from
 Heat the test tube gently. yellow to orange red.
 Rinse off the acid with water and add
few drops of ammonium hydroxide to
it.
Test for fats  Rub a piece of groundnut, castor or An oily patch can be seen.
and oils walnut on a piece of paper. When you hold the paper
 Make sure that the paper does not tear against light, you will see the
in the process. light faintly through this
 Next, open up the paper, straighten it patch.
and observe it carefully against light.
Test for water  Take a piece of cobalt chloride paper. The blue paper turns pink in
 Touch the paper with the cut surface of colour.
a potato or a banana.
Test for  Place a piece of banana or a potato in Some ash is left behind
minerals a crucible. which does not burn even on
 Heat it till it burns completely. further heating.

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