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Notes: The Digestive System
Use the diagrams on pages 433-434 to label the digestive system structures below. Look closely to see
which line is pointing to each structure. They are not in the same order or exactly the same place as in
the text.
Anus
Appendix
Ascending colon
Descending colon
Duodenum
Esophagus
Gall bladder
Ilium
Jejunum
Liver
Oral cavity
Pancreas
Parotid gland
Pharynx
Rectum
Sigmoid colon
Spleen
Stomach
Sublingual gland
Submandibular
gland
Tongue
Transverse colon
Uvula/soft palate
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1. Our only digestive decisions are:
a.Whether or not to eat
b.What to eat
2. What are the 2 main groups of organs and their functions? Use the diagram & text & list
the organs involved.
a.
b.
3. Turn to pages 445-446 - Describe/define the 6 essential activities.
a. The process of taking food into the digestive tract is known as
____________________________________.
b. __________________________________ constitutes the processes that move food
through the alimentary canal. The major means of propelling food through the
digestive tract is known as ______________________________________. This process
involves alternate waves of __________________________________ &
____________________________________ of muscles in the organ walls.
i. Also see fig 14.12: In the process of segmentation,
_______________________________segments of the intestine alternately
contract and relax. This results in the _____________________________ of food
since the food is moved forward and then backward.
ii. Review: Explain how peristalsis is different from segmentation: (describe &
purpose)
c. __________________________ digestion physically prepares food for chemical
digestion. Examples of these physical processes include:
1.
2.
3.
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d. Chemical digestion is a(n) anabolic/catabolic process in which large food
molecules are broken down by enzymes in reactions called
________________________________ reactions.
e. Absorption is the transport of digested end products from the lumen of the
____________________________________ to the ______________________. The major
absorptive site is the _____________________________.
f. Defecation: _______________________________________________________
Structures of the Digestive System (back to pg 434)
I. Mouth
A. Thought question: Why is the epithelium on the gums, hard palate, and dorsal
surface of tongue keratinized?
B. Lips and cheeks
1. keep food between teeth when we chew
2. play a role in speech
3. What is the space between the lips & teeth and the teeth & gums is called?
C. Palate
1. hard palate & soft palate
2. Reminder: What happens during swallowing so that we do not aspirate food
into the lungs?
II. Tongue
A. Functions
1. speech movements
2. mixes food with saliva
3. forms food bolus: Use glossary to define bolus _________________________________________________________________________
B. Internet: What are the specific functions of the intrinsic & of the extrinsic muscles
of the tongue? http://en.wikipedia.org/wiki/Muscles_of_tongue
a. The four paired extrinsic muscles
________________, _____________,
________________, and ___________
the tongue.
b. The four paired intrinsic muscles alter the shape
of the tongue by: _____________ and
______________ it, ____________ and
___________________ its apex and edges,
and ____________________ and
______________________ its surface.
C. What are the two bony attachments of the tongue?
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C. Lingual Frenulum
1. secures tongue to floor of mouth
2. limits _________________________ movements
3. tongue tied: _________________________________________________________
___________________________________________________________________________
______________________________________________
D. Papillae: give specific location on tongue (see picture)
1. filiform: give tongue texture so you can lick ice cream off of a cone (cats
have lots of these so tongues are rough) Located: ____________________________
The next 3 types are taste buds:
2. fungiform: Located: ______________________________________________
3. (circum)vallate: Located:____________________________________________
4. follate: Located: ___________________________________________________
III. Salivary Glands (pg 442)
A. 4 functions of saliva
1. The mucus portion
________________________________________________________
_____________________________________________________________________________
2. The clear serous fluid portion contains an enzyme _________________________
(produced by the serous cells) which begins the process of
_________________________________________________
3. Also contains ______________________________ & ___________________________
to inhibit bacteria.
4. Also dissolves food chemicals so food can be ______________________________
B. Salivary Glands
1. parotid – Mumps is an inflammation of these
2. submandibular
3. sublingual–these are the ones that usually gleek
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IV. Pharynx (page 435)
A. 2 muscular layers (circular & longitudinal) cause ________________ waves to move
food
B. Oropharynx and laryngopharynx are common passageways for food, fluids, and air
C. Nasopharynx has no digestive role (unless you laugh so hard that you blow your
soda through your nose !!!)
V. Esophagus
A. ________________ inches long
B. epiglottis routes food into it
C. goes through the diaphragm to join stomach at ___________________________
sphincter (pg 437 - label picture on page #6 to answer)
D. page 449:
1. What happens when the cardioesophageal
spincter fails to close tightly?
2. What is the sequence of events that this can lead
to?
3. What is one common cause of this?
End of Quiz #1 Material– Includes diagram on front page
VI. Stomach (pg 436)
A. Function: site of mechanical & chemical breakdown
Note the
different regions
B. ~ 10 inches long on ____________________ side of abdomen and can hold
_______________________ L of food when filled
C. __________________ sphincter: controls stomach emptying into small intestine
D. _____________________ – large longitudinal folds that help mix food in stomach
E. When peritonitis occurs, what do the peritoneal membranes do and why is this
helpful to you?
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F. The parietal cells of the stomach produce ___________________________ factor that is
needed for the absorption of _____________________________________________________.
A deficit of either of the above can cause ___________________________________
anemia (see pg 311 chart)
G. What do the mucus neck cells produce & why is this so very important?
H. define chyme: ___________________________________________________________
I. Skim through pg 450-451 and answer the following questions
a. Define peptic ulcer:
b. List some main symptoms:
c. Many ulcers are caused by bacteria ______________________________________.
d. List some complications;
e. List some things to avoid:
Folds are called
_________________
__
Cardioesophageal sphincter
Fundus
Greater curvature
Lesser curvature
Pyloric sphincter
Body
Rugae
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VII. Small Intestine: Body’s major digestive organ (pg 439)
A. 6 meters long (~21 feet) but only 1 inch in diameter
B. suspended by mesentary in the abdominal cavity
C. List & describe the 3 sections of the small intestine & give their approx.. length
a.
b.
c.
D. Function : all nutrient absorption – huge surface area due to length and
modifications
E. List & define the 3 structural modifications in the SI that increase SA
a.
b.
c.
F. What do Peyer’s patches do and why is this important?
VIII. Liver (pg 444)
A. many metabolic & regulatory functions
B. Only digestive function: produce _____________ for export to duodenum. Bile is
used to ____________ fats – distributes fat in solution to be accessible to digestive
enzymes.
C. _____ lobes - Largest gland ~3 lbs - Very vascular
D. Define & differentiate:
1. hepatitis
2. cirrhosis
IX.
Gallbladder (pg 444)
A. 4 inches long
B. thin walled, greenish sac
C. store & concentrate bile
D. Read & summarize the info on gallstones and how they may lead to jaundice.
X.
Pancreas (pg 443)
A. principal enzyme producing organ of digestive system
B. What are the 2 types of endocrine cells in the pancreas & what do they produce?
(fig 9.13 on page 295)
1.
2.
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Falciform ligament
Liver (lobes)
Gall bladder
Common bile duct
Common hepatic duct
Cystic duct
Pancreatic duct
Pancreas
Page 439 and search
online to complete
diagram.
XI.
Large Intestine (pg 441)
A. ~ 5 feet long
B. What are the major functions of the large intestine?
C. List the 5 subdivisions of the LI.
D. Why is the appendix a trouble spot?
E. What is the difference in functions of the internal and external anal sphincters?
Add sigmoid flexure and
cecum to diagram
End of Quiz #2 Material – includes diagrams of stomach & liver
Physiology of Digestion
1. The mechanoreceptors, chemoreceptors and osmoreceptors are part of the
_________________________ division of the autonomic nervous system. They respond to a
number of stimuli with the most important being: (pg 446)
a.
b.
c.
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2. (pg 448) Salivary amylase is an ______________________ found in saliva that begins the
chemical digestion of _____________________________.
3. Discuss all the structures that help route the food from mouth into stomach and keep it
headed in the right direction. (see fig 14.13 on page 449). There are 3 major events that are
involved.
4. The enzyme only produced by infants is ______________.
5. 19. The 2 commonly ingested substances that can be absorbed through the stomach
mucosa are ____________________ and _____________________.
6. What serious problems does a baby with a cleft palate deal with? (pg 469)
7. Plasticity is the ability of the stomach to stretch and then relax while stretched (unlike a
rubberband that stretches and then recoils). Think and then discuss why this property is
so important to digestion and nutrition.
8. How range of time does it take the stomach to empty completely? ___________________
9. Read imbalance on vomiting page 452
10. The nutrients are absorbed in the small intestine during their ___________ hour journey.
11. What are the two main actions of bile?
12. Feces are mainly brown in color due to a byproduct of bilirubin breakdown called
urobilinogen - although certain foods can “stain” feces another color. Check out the website
to see what all colors of poop you can have and what it means!
http://ibdcrohns.about.com/cs/otherdiseases/a/stoolcolors.htm
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13. Food residue stays in the colon approx. __________ hours.
14. What happens during this time and what does that cause you to produce?
15. What gases make farts stink?
16. What 2 vitamins do your intestinal bacteria produce for you?
17. What are feces and what do they contain?
18. What are mass movements, how often due they occur, and when do they typically
occur?
19. What is the purpose of fiber? (pages 455-456)
20. What specific actions does a defecation reflex cause to happen?
28. Look up on the Internet: Valsalva maneuver (describe & function)
End of QUIZ #3 Material
Additional Disorders will be covered on a worksheet
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