Biology I

BIO 103
HbR

1.What are the ultimate outcomes of digestion? What are the

stages of digestion?
2. What are the components of Human Digestive System?
3. Discuss on the functions of stomach and small Intestine in
digestion
4. Discuss on the role of Oral Cavity, Esophagus in digestion
5. What are the accessory digestive organs?
6. What is bile? What is the role of bile in digestion?
7. What are the roles of Liver and Pancreas in Human Digestive
System?
8. What is Peristalsis? Which part involves in peristalsis?
9. Why chemical digestion is needed and how does it occur?
10. Draw a sketch of Human digestive system (not necessarily like
the slide)

The Human Digestive

System

Anatomy

Digestive system
Structural Regions
Digestion
Why chemical digestion is needed?
How Does Chemical Digestion

Occur?
Digestion in different stages

Digestive System
Digestive system consists

ofseriesofconnected organs whose purpose

is to break down, or digest, the food we eat.
Food ( large complex molecules)simple and

smallest parts absorbed in bloodstream

Digestion generally involves 2 stages:
Mechanical Digestion
Chemical Digestion

Why is Chemical Digestion

Needed?

Chewing, chopping and mixing with saliva can only

split up the food into small pieces.

Foods need to be separated into small and simple

molecules to be effective.

Nutrients are absorbed by blood through the cell

membrane and blood transport them to different

parts of the body.

Fats and Carbohydrates are water insoluble. They

are converted to a soluble product before they are

absorbed.

Finally, Carbohydrate, Fat and Protein that we eat

are not the same as our own Carbohydrate, Fat and

Protein. Digestive system converts those
animal/plant products to Human products.

How Does Chemical

Digestion Occur?
Most chemical digestion in your body uses a

water molecule to break the bonds between the

parts of the large molecules. This process is
called hydrolysis.
Specific enzymes may speed up the hydrolysis

of the large molecules by positioning the water

molecule in just the right place for the chemical
reaction to occur.
For example, proteinases or proteases help

hydrolyze proteins, lipases help hydrolyze lipids

or fats, and carbohydrases help hydrolyze
carbohydrates.

Anatomy

1.

2.

3.
4.
5.
6. Anal Region

Accessory Digestive
Organs
1.
Salivary Glands
2.
Pancreas
3.
Liver
4.
Gallbladder

The Mouth Region

Mechanical and Chemical Digestion
Glands in cheek secrets saliva (digestive

enzymes).
Make the food chopped, moist and smooth for
easy swallowing.
Food enters in pharynx (food and air
passageway).
Epiglottis covers the trachea(windpipe) when
food is swallowed.
Sense receptors in mouth can characterize the
food texture, temperature and taste.
Amylase; an starch/carbohydrate digesting
enzyme is secreted from mouth.

The Mouth Region

Your mouth produces up to 1.5 liters of liquid

every day
Saliva is produced when food being tasted or

chewed
Saliva is a solution of three main substances:
Water: for moisten and taste
Amylase: Breakdown of starch/Carbohydrates.
Mucin: Lubricant the food

The Esophagus
The esophagus is a muscular tube about 25

cm (10 inches) and 2.5 cm (1 inch) across

long,
passes behind the trachea (windpipe) and
heart and penetrates the diaphragm
(muscular wall between the chest and
abdomen) before reaching the stomach
within two to three seconds.
Digestion by rhythmic muscle contractions

(tightening) known as peristalsis.

The Stomach
locatedin the upper abdomen just below the

diaphragm
sac-like structure with strong, muscular walls
The stomach can expand significantly to store all
the food from a meal
both mechanical and chemical processing
contracts about three times per minute, churning
the food and mixing it with gastric juice.
thousands of gastric glands (2 liters of gastric
juice/day )in the lining of the stomach, consists of
water, hydrochloric acid(HCl), an enzyme called
pepsin, and mucin (the main component of mucus)

The Stomach
Composition of Gastric Juice:
Water
food moisten and dissolves any soluble nutrients
HCl (Hydrochloric Acid)
It helps dissolve insoluble minerals.
It kills many bacteria taken in with the food.
It aids in the digestion of starch.
It provides the acidity needed to keep the pepsin enzyme working.
Pepsin
Pepsin, a protease enzyme,
Hydrolysis of a protein by pepsin produces several shorter chains of

amino acids.
Mucin
coats the stomach, protecting it from the effects of the acid and pepsin
About 4 hours after each meal, small portion of processed food is passed

through pyloric sphincter to duodenum (first part of small Intestine).

The Small Intestine

Mostdigestion,aswell as absorption of digested food,

occurs in the small intestine.

This narrow, twisting tube, about 2.5 cm (1 in) in
diameter, fills most of the lower abdomen, extending
about 6 meters (20 feet) in length.
Three parts:
Duodenum
Jejunum
Ilium
Chemical digestion takes place in small intestine by
digestive juices from 3 different sources:
Liver
The Pancreas
Intestinal Lining

The Small Intestine

Liver:
makes complex mineral salts in a solution called bile
stored and concentrated unit needed in the gall bladder.
Bile salts break up large drops of fat into many smaller droplets.
Bile salts also prevent the small droplets from going back together

again.
It stores glucose in the form of starch-like molecules called glycogen.

Pancreas: produces 3 enzymes:

Protease, which hydrolyze protein.
Amylase, which hydrolyze starch, and
Lipase, which hydrolyze fat or oil

Intestinal Lining:
Produces enzymes to make the small chains of

foods(proteins/carbohydrates) into smallest parts.

Mucin lubricates and protects the wall of Intestine.

The Large Intestine

Awateryresidueofindigestible food and digestive juices remains

unabsorbed
They leaves the ileum of the small intestine and moves by peristalsis
into the large intestine, where it spends 12 to 24 hours
The large intestine is 1.5 to 1.8 meters (5 to 6 feet) long and about 6
cm (2.5 inch) in diameter.
Function:
It absorbs waterabout 6 liters (1.6 gallons) daily
Absorbs dissolved salts.
bacteria in the large intestine promote the breakdown of
undigested materials
Bacteria make several vitamins, notably vitamin K, which the
body needs for blood clotting.
large intestine moves its remaining contents toward the rectum,
which makes up the final 15 to 20 cm (6 to 8 in) of the alimentary
canal
The rectum stores the feceswaste material that consists largely

The Large Intestine

Sources of water used in digestion
________________________________________________________
________________
Region Secretion
Daily Volume of Water
________________________________________________________
________________
Mouth Saliva
1.5 liters
Stomach
Gastric juice
1.5 liters
Liver
Bile
0.8 liter
Pancreas
Pancreatinc juice
0.8 liter
Small intestine
Intestinal juice
1.0 liter
________________________________________________________
________________
Total Volume of secretion
5.6 liters
________________________________________________________
________________
0.2 Liter is not absorbed

Anatomy

1.

2.

3.
4.
5.
6. Anal Region

Accessory Digestive
Organs
1.
Salivary Glands
2.
Pancreas
3.
Liver
4.
Gallbladder

Summary
Food Type

Major
Major
Digestion area Digestive
Enzyme

End products

Carbohydrates

Mouth

Amylase

Glucose

Protein

Stomach

Pepsin

Amino acids

Fats

Small Intestine

Lipase

Small lipid
molecules

Thank you!