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1. It provides the energy that drives the chemical reactions of the body cells.
2. It provides matter that is useful in building new tissues or repairing old
ones.
As it is normally consumed, food is not in a form that is immediately useful to the body.
What must happen to the food before it is useful? What is this process called?
It must first be broken down into molecules small enough to be absorbed across
cell membranes.
This breaking down process is called digestion. The organs that accomplish this
process form the digestive system.
A. DIGESTIVE PROCESSES
Name and give a brief definition for each of the five basic processes of digestion.
Name and give a brief description for each of the two types of digestion.
B. ORGANIZATION
The organs of the digestive system are divided into two main groups, the
gastrointestinal (GI) tract (alimentary canal) and the accessory organs.
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List the organs of the gastrointestinal tract.
The organs of the GI tract include the mouth, esophagus, stomach, small
intestine, and large intestine. This continuous tube contains the food from
the time it enters the mouth until it exits via the anus.
Muscular contraction of the wall of the GI tract break down the food
physically and move it through the tract by peristalsis, a wave-like
contraction of the smooth muscle.
The accessory organs are those structures which are not a direct part of
the GI tract, but which aid in the breakdown of food, either mechanically or
by adding secretions to the material as it moves down the tube (teeth,
tongue, salivary glands, pancreas, liver, and gallbladder).
Name, and then describe, the four main layers of the GI tract.
a. MUCOSA
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epithelium is simple columnar. All other parts of the
tract are stratified squamous.
b. SUBMUCOSA
c. MUSCULARIS
d. SEROSA
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2. PERITONEUM
hard palate -- The hard palate is the anterior portion of the roof of the
mouth. It is formed by the two maxillae and the two parietal bones.
It also serves as the floor of the nasal cavity.
soft palate -- The soft palate is the posterior portion of the roof of the
mouth. It consists of skeletal muscle covered by mucous mem-
brane. Hanging from the middle of its free border is the uvula, a
cone-shaped muscular process.
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palatal arches -- Extending from the uvula are two muscular folds.
Anteriorly, the palatoglossal arches extend to the base of the
tongue. Posteriorly, the palatopharyngeal arches project to the
anterior surface of the pharynx.
fauces -- The oral cavity itself extends from the gums and teeth, to the
fauces, the passageway posterior to the palatopharyngeal arches
that open into the oropharynx.
1. TONGUE
2. SALIVARY GLANDS
What is saliva?
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Describe each of the following salivary glands?
buccal -- The buccal glands are the small glands located in the
mucous membrane of the mouth itself. They are responsible
for keeping the mouth and pharynx moist, even when food is
not in the mouth.
parotid -- The paired parotid glands are located inferior and anterior
to the ears, between the skin and masseter muscle. They
empty their secretions into the mouth via the parotid
(Stensen’s) ducts that open into the vestibule of the mouth
opposite the upper second molars.
a. COMPOSITION OF SALIVA
Name, and then describe, each of the four basic solutes or solute
groups?
ions – Na+, K+, C-l, HCO3-, and HPO4-2 are the main ions
found in saliva. They are used to activate salivary
amylase and to buffer acidic foods, keeping salivary
pH between 6.35 - 6.85.
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lysozyme -- Lysozyme is a nonspecific antimicrobial enzyme
used to maintain some degree of cleanliness in the
mouth.
b. SECRETION OF SALIVA
Name, and then describe, the three types of stimuli that initiate
salivation.
b. CHEMICAL DIGESTION
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4. PHYSIOLOGY OF DEGLUTITION
Define swallowing, and then describe the three phases by which the
process occurs.
In the voluntary stage, the bolus of food is forced to the back of the
mouth and into the oropharynx by the movement of the tongue
upward and back against the palate.
From the deglutition center, motor information via cranial nerves IX,
X, XI causes contraction of the pharyngeal constrictors, contraction
of the soft palate, and contraction of the laryngeal muscles.
The esophageal stage begins when the bolus is pushed into the
proximal end of the esophagus. In response, the upper esophageal
sphincter relaxes and the bolus moves into the esophagus.
D. ESOPHAGUS
1. HISTOLOGY
2. PHYSIOLOGY
E. STOMACH
1. ANATOMY
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What is the fundus?
rugae -- When empty the mucosa of the stomach lies in large folds
called rugae. As the stomach is filled during a meal, the
rugae becomes flattened. This allows the stomach to
increase its size without increasing its tension.
2. HISTOLOGY
b. CHEMICAL DIGESTION
HCl
pepsinogen ---> pepsin (requires pH1-3)
a. CEPHALIC PHASE
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The cephalic phase refers to reflexes initiated by sensory
receptors of the head and are related to the same psychic
stimuli that initiate salivation.
b. GASTRIC PHASE
Feedback system
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control center -- The submucosal plexus in the wall of the
stomach and neurons of the medulla generate
parasympathetic impulses to the effectors.
c. INTESTINAL PHASE
CCK, secretin, and GIP circulate through the blood and act
to inhibit the gastric secretion and motility. These hormones
will have other important effects at other locations in the GI
tract.
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5. REGULATION OF GASTRIC EMPTYING
Summarize the processes that stimulate and inhibit gastric emptying and
describe their net result.
The net result is that the stomach is emptied slowly so that only a
small amount of chyme enter the duodenum at any given time; as
chyme is processed by the duodenum, the stomach becomes
turned on again.
6. ABSORPTION
The next steps in digestion occur in the small intestine. Chemical digestion here
depends not only on its own secretions, but also on the activities of three
accessory organs of digestion.
Name the three accessory organs whose secretions are necessary to proper digestion
within the small intestine.
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F. PANCREAS
1. ANATOMY
2. HISTOLOGY
3. PANCREATIC JUICE
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lipid-digesting enzymes -- Pancreatic lipase and cholesterol
esterase are fat-digesting enzymes.
G. LIVER
1. ANATOMY
2. HISTOLOGY
3. BLOOD SUPPLY
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Describe the liver as follows:
lobes -- It is divided into two primary lobes, right and left, by the
falciform ligament, a fold of the peritoneum, and two smaller
lobes, the caudate and the quadrate, located between the
right and left lobes.
The common bile duct joins the main pancreatic duct at the
ampulla of Vater, as described earlier. In this way bile makes
its way to the small intestine.
bile flow -- Bile is secreted from the basal surfaces of the hepato-
cytes, between two juxtaposed rows of cells, and into the
bile canaliculi. It then flows outwards to the periphery of the
lobule to eventually enter the hepatic ducts.
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blood supply -- The blood supply of the liver, which comes from two
different sources, flows in the direction opposite to that of
bile within the lobule (from the periphery towards the central
vein in the center of the lobule).
The hepatic artery, coming from the celiac artery that rises
from the aorta, brings oxygenated blood into the liver.
blood flow -- Blood flows from the vessels of the portal triads, into
the sinusoids, and towards the central vein, located in the
center of each lobule. All central veins join to form the
hepatic vein that leaves the liver and enters the inferior vena
cava.
4. BILE
What is bile?
Without giving specifics, can you list 9 functions of the liver including bile
production?
1. carbohydrate metabolism
2. protein metabolism
3. lipid metabolism
4. removal of drugs, hormones, and other chemicals from the
blood for detoxification
5. synthesis of bile salts
6. excretion of bile
7. storage (particularly glycogen, ferritin, certain vitamins, and
toxic heavy metals that cannot be detoxified or excreted)
8. phagocytosis of worn-out RBCs, WBCs, and some bacteria
9. activation of vitamin D
Name, and then describe, the three main types of glucose metabolism
that occurs in the liver.
Name, and then describe, the three main types of protein metabolism that
occurs in the liver.
H. GALLBLADDER
1. HISTOLOGY
2. PHYSIOLOGY
The functions of the gallbladder are to store bile excreted from the
liver and concentrate it (up to 10-fold), by removing its water, until it
is needed in the small intestine.
The bile does not flow into the small intestine because the ampulla
of Vater has a sphincter, the sphincter of Oddi, which is normally
closed. As a result, bile backs up in the ducts and backfills into the
gall bladder.
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I. SMALL INTESTINE
1. ANATOMY
Describe the location of the small intestine and give the names of its three
subdivisions.
The small intestine extends from the stomach to the large intestine,
stretching some 21 feet in the cadaver. It is only about 7 feet long
in the living state because of muscle tone. It is subdivided into
three portions: the duodenum, the jejunum, and the ileum.
The ileum, the third portion of the small intestine, is about 12 feet
long (cadaver). It begins as a continuation of the jejunum and ends
at the colon. Its distal-most portion forms the ileocecal (AKA--
ileocolic) sphincter. Most absorption (90%) occurs in this section.
2. HISTOLOGY
basic histology -- The small intestine has the same 4 tunics as the
rest of the GI tract. The mucosa contains pits, like the
stomach, that are lined with simple columnar epithelium
forming simple tubular intestinal glands that secrete
intestinal juice. The muscularis has typical inner circular and
outer longitudinal smooth muscle layers.
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What is the plicae circulares?
b. CHEMICAL DIGESTION
starch
maltose
maltase
glucose + glucose
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sucrose
sucrase
glucose + fructose
lactose
lactase
glucose + galactose
proteins
HCl
pepsin<---- pepsinogen
polypeptides
enterokinase
trypsin<---------------- trypsinogen
trypsin
chymotrypsin<-------- chymotrypsinogen
trypsin
carboxypeptidase <-------- procarboxypeptidase
dipeptides
dipeptidases
amino acids
lipids
bile
emulsified lipids
pancreatic lipase
cholesterol esterase
fatty acids
glycerols
glyercides
6. PHYSIOLOGY OF ABSORPTION
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What is absorption?
Passage of digested nutrients from the GI tract into either the blood
or lymph of the intestine is known as absorption. 90% of all
absorption occurs in the small intestine. The remainder occurs in
the stomach and the large intestine. Any undigested or unab-
sorbed materials left in the small intestine are passed into the large
intestine.
For the most part, monosaccharides and amino acids are absorbed
by either active transport or facilitated diffusion.
All nutrients, except those derived from fat, are absorbed into the
blood capillaries within the villi. This blood is eventually collected
into the superior mesenteric vein for transport to the hepatic portal
vein (formed by the union of the superior mesenteric vein and the
splenic vein.)
J. LARGE INTESTINE
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1. ANATOMY
gross anatomy and location -- the large intestine is about 2.5 inches
in diameter and about 5 feet long (cadaver). It extends from
the ileocecal sphincter to the anus. It is attached to the
posterior abdominal wall by the mesocolon.
parts -- The large intestine is divided into six portions. From the
beginning to end they are the:
rectum
anal canal -- The anal canal is the terminal one inch of the GI tract.
It is lined with a mucous membrane found in longitudinal
folds called the anal columns. These folds contain branches
of the hemorrhoidal arteries and veins. The anal canal
opens to the outside of the body as the anus after passing
through 2 sphincters.
2. HISTOLOGY
b. CHEMICAL DIGESTION
5. PHYSIOLOGY OF DEFECATION
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