Download Salivary Glands – Part A

Salivary Glands – Part A
a. Secretes enzyme
“amylase” –
starts
carbohydrate
digestion.
b. Mucous –
lubricates food
Tongue – Part B
a. Keeps food
between teeth
b. Taste buds – 4
tastes
c. Pushes food to
back of mouth
Trachea – Part C
(not part of digestive system)
a. windpipe
b. Epiglottis –
covering to
prevent food
from going into
lungs.
Esophagus – Part D
Tube to stomach
Liver – Part E
a. Produces bile
which emulsifies
(dissolves) fats
b. Bile is sent to
small intestines
c. Reduces/neutralizes
acids
d. Detoxifies blood
(alcohol)
e. Stores glycogen (animal
form of starch)
-Vital organ
-Largest gland
-3 pounds
Gall Bladder – Part F
Stores Bile
Stomach – Part G
a. Churn/mix food
b. Sphincter – circular
muscles that controls
opening and closing of
stomach
c. Protein digestion
begins here.
Stomach – Part G
d. Gastric juice is
acidic (HCl) and
contains pepsin
(enzyme to
digest proteins).
e. Gastrin (hormone)
stimulates production
of gastric juice.
f. Vomiting – reverse
peristalsis
Stomach acid video
Bile Duct – Part H
Tube to small
intestine from
gallbladder
Duodenum – Part I
(First section of small intestine)
Most digestion occurs here
(proteins, fats, and
carbohydrates)
Pancreas – Part J
(Vital organ)
a. Produces the most
powerful digestive
enzymes.
b. Produces insulin –
hormone that
regulates blood sugar
levels
Pancreatic Duct – Part K
Tube to small intestine
from pancreas
Small Intestine – Part L
a. 20-30 feet long.
b. Final digestion occurs
here.
c. Food is absorbed in
simplest forms –
amino acids, fatty
acids, glycerol,
monosaccharides.
d. Villi – contain blood
vessels to absorb
food.
Appendix – Part M
Vestigial organ – no
known function;
“dead end”
connection
between small
and large
intestine.
Large Intestine – Part N
a. Reabsorbs H2O
b. Some solid wastes
are stored before
they enter the
rectum.
Rectum – Part O
Storage of solid
wastes.
Anus – Part P
Controlled by a
sphincter muscle.
Ingestion – Blue dot
Placing food in mouth.
Peristalsis – Yellow dot
Muscular contractions
along digestive tract
– esphogus  small
and large intestine
Peristalsis Video #1
Peristalsis Video #2
Absorption – Green dot
Taking of digested
food into
bloodstream.
Occurs in small
intestine.
Storage – Red dot
Animal starch stored
as glycogen in liver.
Mechanical Digestion –
Orange dot
Physically chewing mouth
Churning action stomach
Chemical Digestion –
Purple dot
Uses enzymes and
acids to digest
specific organic
molecules.
Carbohydrate digestion
begins in mouth.
Protein digestion begins in
stomach.
Carbs, proteins, and fats
are fully digested in
small intestine.
Elimination –
Brown dot
Removal of
feces/stool
(anything not
digested nor
absorbed)
Weight Gain
Weight gain 
Calories consumed –
Calories burned
Calorie = measure of
how much energy is
in food
1 g sugar =
3 cal
1 g protein =
4 cal
1 g fat =
9 cal
How many calories do you need?
How many calories you
need is tied to
activity.
Semi-active adult 
2000 calories
Olympic athlete in
competition  5000
cals or more
AND . . .
Basal Metabolic Rate
BMR – how many
calories you need to
stay alive (increases
with weight)
Does it matter where calories
come from?
Which will lead to weight gain?
- 3000 calories of butter (fat)
- 3000 calories of steak (protein)
- 3000 calories of broccoli
All will if not using the
calories
Why is balance important?
Food Type
% Diet
Purposes
Digestive
End Product
Fats
< 30%
(2000 cal = 60g)
-Store Energy
Glycerol + 3 fatty
-Absorb Vitamins acids
Carbohydrates
55%
-Energy Source
-Fiber – moves
food through
system
Monosaccharides
Proteins
> 15%
-Growth/Repair
of cells
-Make enzymes,
antibodies, etc.
Amino Acids
Need some of everything – too much leads to
disease (fat  heart disease)
What happens to digestive end
products once absorbed?
a. Delivered to cells
- used for energy
- stored
- used to produce
other fats, carbs, and
proteins.
Body CAN’T turn sugar
into fat!