Download The Digestive System

The
Digestive
System
Unit 1-5 Notes
Mr. Hefti – Pulaski Biology
Digestive System Fun Facts
1. An adult esophagus ranges from 10 to 14 inches in length and 1 inch in
diameter.
2. We make 1 to 3 pints of saliva per day.
3. Muscles contract in waves to move the food down the esophagus. This means
that food would get to a person's stomach even if they were standing on their
head.
4. It takes your mouth, esophagus, stomach, small intestine, large intestine, gall
bladder, pancreas and liver to digest a glass of milk.
5. An adult’s stomach can hold approximately 1.5 liters of material.
6. The average male will eat about 50 tons of food during his lifetime in order to
sustain a weight of 150 pounds.
7. Within the colon a typical person harbors more than 400 distinct species of
bacteria.
8. The small intestine is a long tube about 1½ to 2 inches around, and about 22
feet long.
9. A full grown horse’s coiled up intestines are 89 feet long.
10.Food stays in your stomach for 2 to 3 hours.
A. Types of nutrients
Nutrient
Carbohydrates
Lipids
Characteristics
Source(s)
Use(s)
4 Cal / g
“Sugar”
Fruits
Vegetables
Energy
Stored as fat
9 Cal / g
30% of diet (or less)
Milk
Cheese
Fried foods
Hormones
Cell membranes
Stored energy
Vitamins
Organic substances in many Fruits
foods
Vegetables
Meat
Metabolism
Minerals
Inorganic substances
Vegetables
Meat
Nuts
Healthy growth
4 Cal / g
Amino acids synthesized
into other proteins
Fish
Eggs
Meat
Make proteins
Protein
B. Digestive system organs
1. Teeth (white)
2. Salivary glands (3 sets – yellow)
3. Tongue (red)
4. Epiglottis (red)
5. Esophagus (orange)
6. Trachea (purple)
7. Stomach (light green)
8. Spleen (brown)
9. Liver (brown)
10. Diaphragm (purple)
11. Gall bladder (dark green)
12. Pancreas (dark green)
13. Small intestine (yellow)
14. Appendix (red)
15. Large intestine (light blue)
16. Rectum (orange)
C. Functions of digestive system organs
L. 1. Teeth
_____
_____
C. 2. Rectum
I. 3. Salivary glands
_____
_____
E. 4. Large intestine
A. Produces bile, a chemical used to emulsify fats
B. Stores bile, a chemical used to emulsify fats
C. Stores feces until they are eliminated from the body
D. Long coiled-up organ is responsible for chemical
digestion and absorption
M. 5. Tongue
_____
E. AKA the colon, it is where the re-absorption of water
takes place
J. 6. Appendix
_____
F. Thin flap of tissue covers the trachea when you
swallow food
F. 7. Epiglottis
_____
G. Produces several digestive enzymes used in the small
intestine
D. 8. Small intestine H. Muscular j-shaped organ that temporarily stores food
_____
and breaks it apart
_____
I. Glands produce a chemical that moistens food and
K. 9. Esophagus
breaks down starches
_____
J. No apparent purpose for this vestigial structure
G. 10. Pancreas
_____
B. 11. Gall bladder K. Tube that connects the mouth and stomach
A. 12. Liver
_____
L. Hard and sharp structures break apart food
mechanically in the mouth
H. 13. Stomach
_____
M. Moves food around in the mouth so that the food can
be chewed into pieces
D. Digestive Juices
Secretion
► Enzyme
Where made?
Where
used?
Role in digestion?
Mouth
Mouth
 Wets food
 Lubricates bolus
 Breaks down starch
Stomach
Stomach
 Strong acid
 Proteins broken down into amino
acid chains called polypeptides
Stomach
Stomach
 Protects lining from acid
Pancreas
Small
intestine
 Neutralizes stomach acid
 Starches
 Proteins
 Lipids
Bile
Liver (stored in
the gall
bladder)
Small
intestine
 Emulsifies fats and oils
Intestinal
juice
Small intestine
Small
intestine
 Completes chemical digestion of
all nutrients
Saliva
► Salivary
amylase
Gastric
juice
► Pepsin
Mucus
Pancreatic
juice
► Amylase
► Protease
► Lipase
E. Inside the small intestine
Close up of surface
Cross section view
The folds and projections in the lining of the small intestine
increase its surface area. This way nutrients can be
absorbed into the blood quickly. Even though the small
intestine is long, the villi improve its efficiency.
Make connections…
• Which organelle(s) would you
associate with the digestive system
and why?
– Lysosome (contains digestive enzymes)
– Chloroplast (makes food in plant cells)
– Vacuole (storage of food)
Nutrient
Carbs
Characteristics
Source(s)
4 Cal / g
“Sugar”
Energy
Stored as fat
Milk
Cheese
Fried foods
Vitamins
Organic substances in many
foods
Minerals
Vegetables
Meat
Nuts
Carbs
Characteristics
Source(s)
4 Cal / g
“Sugar”
Organic substances in many
foods
Minerals
Use(s)
Energy
Stored as fat
Hormones
Cell membranes
Stored energy
Fruits
Vegetables
Meat
Vegetables
Meat
Nuts
4 Cal / g
Amino acids synthesized into
other proteins
Healthy growth
Make proteins
Milk
Cheese
Fried foods
Vitamins
Hormones
Cell membranes
Stored energy
Fruits
Vegetables
Meat
4 Cal / g
Amino acids synthesized into
other proteins
Nutrient
Use(s)
Healthy growth
Make proteins
A. Produces bile, a chemical used to emulsify fats
B. Stores bile, a chemical used to emulsify fats
C. Stores feces until they are eliminated from the body
D. Long coiled-up organ is responsible for chemical digestion and absorption
E. AKA the colon, it is where the re-absorption of water takes place
F. Thin flap of tissue covers the trachea when you swallow food
G. Produces several digestive enzymes used in the small intestine
H. Muscular j-shaped organ that temporarily stores food and breaks it apart
I. Glands produce a chemical that moistens food and breaks down starches
J. No apparent purpose for this vestigial structure
K. Tube that connects the mouth and stomach
L. Hard and sharp structures break apart food mechanically in the mouth
M. Moves food around in the mouth so that the food can be chewed into pieces
_____ 1. Teeth
_____ 2. Rectum
_____ 3. Salivary glands
_____ 4. Large intestine
_____ 5. Tongue
_____ 6. Appendix
_____ 7. Epiglottis
_____ 8. Small intestine
_____ 9. Esophagus
_____ 10. Pancreas
_____ 11. Gall bladder
_____ 12. Liver
_____ 13. Stomach
A. Produces bile, a chemical used to emulsify fats
B. Stores bile, a chemical used to emulsify fats
C. Stores feces until they are eliminated from the body
D. Long coiled-up organ is responsible for chemical digestion and absorption
E. AKA the colon, it is where the re-absorption of water takes place
F. Thin flap of tissue covers the trachea when you swallow food
G. Produces several digestive enzymes used in the small intestine
H. Muscular j-shaped organ that temporarily stores food and breaks it apart
I. Glands produce a chemical that moistens food and breaks down starches
J. No apparent purpose for this vestigial structure
K. Tube that connects the mouth and stomach
L. Hard and sharp structures break apart food mechanically in the mouth
M. Moves food around in the mouth so that the food can be chewed into pieces
Functions of digestive system organs
Functions of digestive system organs
Functions of digestive system organs
_____ 1. Teeth
_____ 2. Rectum
_____ 3. Salivary glands
_____ 4. Large intestine
_____ 5. Tongue
_____ 6. Appendix
_____ 7. Epiglottis
_____ 8. Small intestine
_____ 9. Esophagus
_____ 10. Pancreas
_____ 11. Gall bladder
_____ 12. Liver
_____ 13. Stomach
_____ 1. Teeth
_____ 2. Rectum
_____ 3. Salivary glands
_____ 4. Large intestine
_____ 5. Tongue
_____ 6. Appendix
_____ 7. Epiglottis
_____ 8. Small intestine
_____ 9. Esophagus
_____ 10. Pancreas
_____ 11. Gall bladder
_____ 12. Liver
_____ 13. Stomach
A. Produces bile, a chemical used to emulsify fats
B. Stores bile, a chemical used to emulsify fats
C. Stores feces until they are eliminated from the body
D. Long coiled-up organ is responsible for chemical digestion and absorption
E. AKA the colon, it is where the re-absorption of water takes place
F. Thin flap of tissue covers the trachea when you swallow food
G. Produces several digestive enzymes used in the small intestine
H. Muscular j-shaped organ that temporarily stores food and breaks it apart
I. Glands produce a chemical that moistens food and breaks down starches
J. No apparent purpose for this vestigial structure
K. Tube that connects the mouth and stomach
L. Hard and sharp structures break apart food mechanically in the mouth
M. Moves food around in the mouth so that the food can be chewed into pieces
A. Produces bile, a chemical used to emulsify fats
B. Stores bile, a chemical used to emulsify fats
C. Stores feces until they are eliminated from the body
D. Long coiled-up organ is responsible for chemical digestion and absorption
E. AKA the colon, it is where the re-absorption of water takes place
F. Thin flap of tissue covers the trachea when you swallow food
G. Produces several digestive enzymes used in the small intestine
H. Muscular j-shaped organ that temporarily stores food and breaks it apart
I. Glands produce a chemical that moistens food and breaks down starches
J. No apparent purpose for this vestigial structure
K. Tube that connects the mouth and stomach
L. Hard and sharp structures break apart food mechanically in the mouth
M. Moves food around in the mouth so that the food can be chewed into pieces
Functions of digestive system organs
_____ 1. Teeth
_____ 2. Rectum
_____ 3. Salivary glands
_____ 4. Large intestine
_____ 5. Tongue
_____ 6. Appendix
_____ 7. Epiglottis
_____ 8. Small intestine
_____ 9. Esophagus
_____ 10. Pancreas
_____ 11. Gall bladder
_____ 12. Liver
_____ 13. Stomach