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Limits of Food Consumption I love to eat. Eating, tasting new foods, and splurging on a fast food meal every now and then are some of my favorite things to do. However, I cannot eat forever… Ask yourself these questions: 1) How much can you eat? 2) What limits the amount of food you can eat? 3) What would happen if you just kept eating? The Digestive System – An Overview Similarities Throughout Organisms Similarities? Differences? Purposes? Digestive Tissue The digestive tract is lined with epithelial tissue: Goblet Cells: Secrete mucus, which protects organs from enzymes / acid and helps move materials throughout the tract. Muscle Tissue: Contract without you thinking about them. These contractions move food through the tract to various components. Villi: Small, finger-like projections that help in the absorption of nutrients that pass over the digestive tract’s tissue. Spoiled Food and Toxins Vomiting is one of our body’s natural defenses. We “throw up” because the body has detected a harmful substance or something annoying. The body deems this as a threat and must expel it. Nerve signals are sent to the brain. You become pale, your heart rate increases, and you produce extra mucus to protect your teeth from acid. The diaphragm, chest wall, and abdominal muscles contract at the same time, forcing the contents up and out of the stomach. The Mouth The mouth is the beginning site of digestion. Digestion occurs both mechanically and chemically. The mouth adds saliva (water and enzymes) to the bolus of food to break it down and soften it. The mouth is directly connected to the esophagus for the next stage of digestion. The Esophagus The esophagus is a muscular tube that connects the mouth and the stomach.Why muscular though…? Smooth muscle tissue contracts and relaxes without you even realizing it, pushing your food down. The larynx protects foreign objects from entering the lungs.We cough when food becomes lodged. The Stomach The stomach holds food and churns it with hydrochloric acid to continue the process of digestion. The lining of the stomach contains cells that release enzymes and acids to aid in food digestion. Smooth muscle tissue contracts to “mix” the elements of the stomach thoroughly before it moves on. The Intestines (Small and Large) The lining of the intestines contains cells that produce mucus and is composed of smooth muscle tissue. The small intestine is roughly 6m long where nutrients diffuse through the wall and enter into the blood. The large intestine is roughly 1m long where the lining absorbs water from any indigestible food. Accessory Organs LIVER PANCREAS GALL BLADDER ▪ The liver produces bile, a green fluid-like substance which helps break down fat in food located in the s. intestine. ▪ The pancreas produces insulin which helps to balance sugar levels in the blood and is necessary for diabetics. ▪ The gall bladder is located under the liver, which stores the bile that the liver produces; delivers to the s. intestine.