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Human Digestion1

The document discusses human digestion and the digestive system. It describes the stages of digestion which begin with ingestion and the breakdown of food by teeth and saliva. Food then travels to the stomach where proteins are further digested and then onto the small intestine, where most digestion and nutrient absorption occurs, aided by enzymes from the pancreas and liver. Digested nutrients are then absorbed through the villi. Undigested waste moves to the large intestine where water is absorbed before egestion.

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joshua.brussell
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924 views23 pages

Human Digestion1

The document discusses human digestion and the digestive system. It describes the stages of digestion which begin with ingestion and the breakdown of food by teeth and saliva. Food then travels to the stomach where proteins are further digested and then onto the small intestine, where most digestion and nutrient absorption occurs, aided by enzymes from the pancreas and liver. Digested nutrients are then absorbed through the villi. Undigested waste moves to the large intestine where water is absorbed before egestion.

Uploaded by

joshua.brussell
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
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Human Digestion

Nutrition
 Includes activities which
organisms obtain and
process nutrients
needed for energy,
growth, repair, and
regulation
Food includes:
 Nutrients:
 Carbohydrates, proteins, lipids, minerals,
vitamins, and water

 Roughage
 Fiber or cellulose found in vegetables that
cannot be digested.
Roughage
 Why do we eat roughage?
 If we can’t digest it, it goes through our body
scraping the inside of our intestines, cleaning
them out.
 Roughage is necessary for egestion:
elimination of undigested waste.
 Egestion has been discovered to prevent
some diseases of the GI Tract.
Human Digestive System
 Continuous “one way” tract called the gastro-
intestinal tract or GI Tract, along with the
organs which function in conjunction.
 Nutrients and roughage are moved through
the system by peristalsis
Peristalsis
 A wave of contractions
that pushes the food
along the GI tract.

 Can you eat Upside


down?
Physical Digestion
 Ingestion: The inserting of nutrients into the body
The First attack
 Teeth
 Increase the surface
area of food for quicker
and easier digestion
 Salivary Glands
 Secrete saliva which
contains amylase
 Amylase breaks

down starch into


disaccharides
Diet
 Carbohydrates should constitute 50% of a
balanced diet.
 Primary source of energy for the body.
 Found in fresh fruits and vegetables as well as
whole grains.
Where does it go next???
 After food is chewed, it
is then swallowed and
travels through the
esophagus into the
stomach.
The Stomach
 Muscular organ where food is temporarily stored
 Food is liquefied into chyme
 Protein digestion begins
Stomach continued
 The lining of the stomach contains Gastric
Glands
 Secretes enzymes and Hydrochloric Acid
(HCl)
 HCl provides optimum pH for breakdown of
gastric protease
 Proteins digested into polypeptides and
dipeptides
And onto the Small Intestine
The Small Intestine
 Major portion of the
food is digested here as
well as most of the
nutrient absorption
 It is called the small
intestine because it has
a small diameter, but it
is extremely long. This
increases it’s surface
area.
Structures that help the
Small Intestine
 Gallbladder
 Secretes Bile
 Bile is produced in the liver and then stored in the gall

bladder.
 Bile emulsifies fat which increase the surface area of

the fat.
The Gallbladder
Structures that help the
Small Intestine
 The Pancreas
 Secretes pancreatic protease, lipase, and amylase
The Small Intestine
 Lining of the small
intestine is covered in
villi:
 Increases the surface
area for absorption
 Lacteals
 Small lymphatic

vessels and
capillaries found on
the villi
Fats Digestion
 Fats are broken down by hydrolysis
lipase

Lipids + Water  3 Fatty Acids + Glycerol


enzymes

 Saturated Fats
 Solid at room temperature
 Cause of cardiovascular disease
 All single bonds
 Polyunsaturated Fats
 Oils
 Liquid at room temperature
 Not linked to cardiovascular disease
 Contains at least one or more double or triple bond
Carbohydrate Digestion
 Broken down into simple sugars (mono saccharides)
 Absorbed through the villi
 Temporarily stored in the liver
 Glucose is stored as the polysaccharide glycogen
 In presence of hormones, glycogen is broken down in
to glucose
maltase
 Maltose + water  Glucose + Glucose
enzymes
Protein Digestion
 Proteins are broken down into amino acids
protease

Proteins + water  Amino Acids


enzymes

 Amino acids absorbed through villi and enter


capillaries
 There are 20 amino acids necessary to produce the
needed proteins
 All but 8 can be synthesized, these must be consumed
and are called the eight essential amino acids.
The remains move to the
Large Intestine
 Excess water is
absorbed
 During egestion, strong
peristaltic action forces
feces out the anus.
Digestive Malfunctions
 Ulcer: erosion of the alimentary canal (GI
Tract)
 Constipation: too much water is reabsorbed in
the large intestine and feces becomes very
hard
 Diarrhea: decreased water absorption in the
large intestine leads to watery waste.
 Appendicitis: inflammation of the appendix
 Gallstones: accumulation of hardened
cholesterol and or calcium deposits.

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