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The Digestive System
_________’s Big Book of Handouts
Digestion and nutrition
Specific Learning outcomes
B11-2-01: Identify major structures and functions of the human digestive system from a diagram, model, or
specimen. (GLO: D1)
Include: tongue, teeth, salivary glands, epiglottis, esophagus, pharynx, sphincters, stomach, small intestine, large
intestine, rectum, anus, appendix, liver, gallbladder, pancreas, and uvula
B11-2-02: Describe the processes of mechanical digestion that take place at various sites along the alimentary canal.
(GLO: D1)
Include: chewing in the mouth, peristalsis along the tract, muscle contractions in the stomach, and emulsification by
bile in the small intestine
B11-2-03: Identify functions of secretions along the digestive tract. (GLO: D1)
Include: to lubricate and to protect
B11-2-04: Identify sites of chemical digestion along the alimentary canal, as well as the type of nutrient being
digested. (GLO: D1)
Include: starch in the mouth; proteins in the stomach; and carbohydrates, lipids, and proteins in the small intestine
B11-2-05: Explain the role of enzymes in the chemical digestion of nutrients and identify factors that influence their
action. (GLOs: D1, E2)
Examples: pH, temperature, coenzymes, inhibitors, surface area…
B11-2-06: Describe the processes of absorption that take place at various sites along the alimentary canal. (GLO:
D1)
Include: uptake of nutrients by villi in the small intestine and uptake of water in the large intestine
B11-2-07: Describe the homeostatic role of the liver with respect to the regulation of nutrient levels in the blood and
nutrient storage. (GLOs: D1, E2, E3)
Include: carbohydrate metabolism
B11-2-08: Describe the functions of each of the six basic types of nutrients— carbohydrates, lipids, proteins,
vitamins, minerals, and water. (GLOs: B3, D1)
Include: ATP production, construction/repair, and regulating
B11-2-09: Identify dietary sources for each of the six basic types of nutrients— carbohydrates, lipids, proteins,
vitamins, minerals, and water. (GLOs: B3, D1)
B11-2-10: Evaluate personal food intake and related food decisions. (GLOs: B3, C4, C8)
Examples: percentage of daily values of nutrients, portion size, nutrient labels, balance between lifestyle and
consumption...
B11-2-11: Investigate and describe conditions/disorders that affect the digestive process.
(GLOs: B3, C6, D1)
B11-2-12: Use the decision-making process to investigate an issue related to digestion and nutrition. (GLOs: B3, C4,
C5, C8)
The Digestive System
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
Teeth
Salivary glands
Tongue
Epiglottis
Esophagus
Trachea
Stomach
Spleen
Liver
Diaphragm
Gallbladder
Pancreas
Small intestine
Appendix
Large intestine
Rectum
Yellow
Turquoise
Pink
Red
Yellow-green
Blue
Green
Purple
Brown
Flesh
Orange
Light green
Light blue
Gray
Dark blue
Light orange
Digestive System Diagrams
Oral Cavity
Mouth
16
Parotid Gland
Submandibular Gland
(sublingual gland not shown)
Epiglottis
Esophagus
Liver
Gall Bladder
Duodenum
Bile duct
Stomach
Pancreas
Small intestine
Large intestine
Appendix
Rectum
Anus
sphincter
Epiglottis
(flap not shown)
Name: (first)__________________ (last) _________________________ Day: ____ Slot: ____
The Human Digestive System
Use pages 359-371 in your textbook to find the following information.
1. (359) The process of digestion ______________________________________________ taken in by an organism into
_________________________________________________________________________.
2. There are two main steps in this process. They are:
a. MECHANICAL DIGESTION, which is ___________________________________________
_____________________________________________. This occurs ____________________, where
______________________________ and _____________________________________.
b. CHEMICAL DIGESTION, which is the ____________________________________________
___________________________________________________. This process also begins in
___________________, with the ________________________________________________. Then it continues
in the _______________________ and is completed in the __________________________.
3. On average, it takes ___________ hours for each meal you eat to complete its entire passage through your
____________________________.
Parts of the Human Digestive Tract
4. MOUTH (359) Upon entering the mouth, food comes into contact with ____________________, which is secreted
by three pairs of ______________________________________. The saliva assists in the ____________________
process of digestion (it starts digestion of C________________________________).
5. The saliva also ________________ or ______________________ food, so it will ________________
______________________________________________________________.
6. (Thinking questions) The mouth also contains teeth, the function of which is to ___________________ and start the
process of M______________________ D__________________________. The tongue, made of
m__________________________, has the job of ____________________________________.
7. ESOPHAGUS (360) After leaving the mouth, food passes into a _______________ called the Esophagus. When
you swallow, the food goes down the Esophagus. Swallowing also causes the E__________________ to close off the
G________________ (the opening to the T___________________), so that you don’t choke.
8. The Esophagus is lined with __________________ along its length (about _______ cm). The function of these muscles
is to ________________________________________________.
The Movement Of Food (see page 362)
PERISTALSIS
How does the food actually move through the digestive tract? The
passage of food is helped by the physical effect of
_________________, which acts as a _______________________.
Movement of food is accomplished by PERISTALSIS: a series of
_____________________
________________________________________. Similar to what you
would see if watching a _____________ eat a __________________,
alternating contracting and relaxing muscles along the digestive tract
help to push food bit by bit along the tract.
9. STOMACH (360) After passing through the ____________________________, the food then enters the
___________________: a m___________________, ____-shaped, _____-like organ
whose inside lining has millions of _________________________. These glands
______________________________________________ that is so important in
CHYME(pronounced
“Kime”) is (see 765):
_____________________ -- mostly the digestion of P___________________ (the
stomach is the first place that proteins are digested in the tract.)
10. Muscles lining the stomach work to _______________________________
__________________________________________________________ and
_________________________________________________, making it into a __________________________ called
chyme (see box at right).
11.
(See Stomach diagram at left)
The stomach has two SPHINCTER MUSCLES: one at the
top, where the food enters the stomach coming from
the E_______________________________, and one at
the bottom, where the food leaves the stomach to enter
the D_____________________.
The STOMACH LINING and ULCERS
 The inner wall of the stomach is lined with
epithelial cells that secrete MUCOUS – a sticky
substance that protects the stomach lining.
 Cells of the wall also secrete HCl (Hydrochloric
Acid) and Pepsinogen. The function of the HCl is
to activate the pepsinogen to become a proteindigesting enzyme, PEPSIN.
 The enzyme Pepsin and the acid HCl could both eat
away at the stomach lining – but it is protected by
the mucus.
 If for some reason the mucus lining of the stomach is not doing its job, or is lacking, the acid and enzymes could
“eat away” at the stomach lining, resulting in an ULCER – a sore that erodes the stomach wall away. (It can also
be caused by bacteria.)
12. SMALL INTESTINE (361) After food leaves the stomach, it enters the D____________________, which is the
first part of the small intestine. The p_________________________ duct and the b____________ duct both
open into the duodenum, making it an important site for ___________________
______________________________________________________________________________________.
13. The duodenum and the rest of the small intestine have _________________________, __________________
_________________ in their _________________ _____________________. These folds
_______________________________________________________________________________. This larger surface
area _______________________ the amount of
_____________________________ that can be
_________________________.
14. Along the folds of the duodenum and the small intestine are tiny,
visible, finger-like projections called ____________________. The
VILLI have a fine brush-like border of MICROVILLI.
Together they serve to further increase the
___________________________ surface of the
____________________________________________.
15. A capillary network (tiny blood vessels) is found inside the villi.
They carry the nutrients to the bloodstream. There are also
lymph vessels in the villi – these accept and carry the larger
________________________________ that are
______________________________________________.
16. LARGE INTESTINE (362) The large intestine consists of the c______________ (where the small intestine
meets the large intestine), the c_______________, the r____________________, and the a_________ canal. The large
intestine is __________ long –much ____________________ than the small intestine. The APPENDIX (which plays
_____________ in digestion, but might play some role in
________________________________) hangs suspended from the beginning
of the large intestine.
16. In the COLON (the main portion of the __________________________),
________________ and ____________________ ______________________
are absorbed from the _________________________________________,
while ___________________ ______________________ help to break it down
further to _________ ________________________________________. (These
bacteria also produce some v_______________ and some a______________
a____________.)
17. The damp mass of _________________________________________ that remains at the end of this process is called
___________________ . It passes into the ____________________ and _________________________, and then out
through the _____________ (which has rings of ___________________________________ called
“________________________”). These sphincters allow the body to control the ___________________of
elimination (egestion) to some extent.
The 4 main steps of Digestion
Name of Step
I
D
A
E
What it means
Where it occurs
Name (first)__________________ (last) _________________________ Slot __ Date _______
Other organs involved in Digestion
Liver
• Produces BILE SALTS (see gall
bladder)
• Breaks down old red blood cells,
recycling them to make bile salts
• Stores excess chemicals in body
• Converts monosaccharides into
glycogen, storing it until needed
by the body (to adjust sugar
levels)
• Stores some vitamins
• Detoxifies ingested poisons
Pancreas
Gall Bladder
• Source of several enzymes
• Found on the “underside” of the liver
• These enzymes work on fats, carbs,
nucleic acids, and proteins
• Stores bile (from the liver)
• Produces and releases a basic (i.e.
not acidic) solution called
bicarbonate into the duodenum
(which changes the pH of chyme
from a strong acid to a weak base).
• Produces and releases hormones
glucagon and insulin, which regulate
the body’s sugar levels (also regulate
fat and protein storage)
• Releases bile to the duodenum when
needed (via the Bile Duct)
• Bile acts to “elmusify” fats – doesn’t
exactly digest them, but chops them
into many smaller parts so they are
more easily digested by lipases.
Name ___________________ __________________________ Date __________________ Slot _________
Secretions and Digestive Enzymes
Secretion
1.
Action / Job
*list beginning and end products where applicable
1.
1.
1.
2.
2.
3.
3.
1.
1.
Pancreatic juice Made in:
1.
1.
&
2.
2.
3.
3.
4.
4.
5.
5.
1.
1.
2.
2.
3.
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Saliva
Location
Made in:
‘Active ingredients’
Delivered to:
Gastric juice
Made in:
Delivered to:
Bile
Made in:
Delivered to:
Pancreatic
hormone
Intestinal juice
Delivered to:
Made in:
Delivered to:
Name (first) _____________________ (last) _________________ Date _______________ Slot ____ Due ______
Cell Chemistry and Molecules of Life
Pg 40-49
1. What must all cells do to stay alive? (pg 40)
2. How does each cell do that? (2 ways)
3. How many reactions do your cells perform? ______________________________________________________
4. What is “Biochemistry”?
5. What is interesting about water?
6. List 5 unique properties of water. (pg 41… the 5th is at the bottom under the photo)
7. Define: (pg 42)
a. Organic compounds
b. Macromolecules
c. Carbohydrates
8. What is the difference between: (pg 43)
a. Monosaccharides
b. Disaccharides
c. Polysaccharides
9. List 3 important polysaccharides and what they do. (pg 44)
10. What are Lipids?
11. List 5 functions of Lipids.
12. All fat molecules are made up of:
13. What is Protein? (pg 46)
14. List 4 functions of Proteins.
15. What are Proteins made of?
16. What are Nucleic Acids? (pg 48)
17. Cells contain 2 types of Nucleic Acids. What are they and what does each do?
18. What are Nucleic Acids made up of?
Digestion Study Guide
1. Digestion may be divided into 4 parts, what are they?
2. What important role does each of the following play in physical digestion?
a) teeth
c) stomach
b) tongue
d) liver
3. What important role does each of the following enzymes play in chemical digestion?
a) Amylase
e) Protease
b) Pepsin
f) Nuclease
c) Lipase
g) Carbohydrase
d) Trypsin
4. What are the four types of teeth in the mouth and what are their functions?
5. What is the function of mucus? (Note: in the mouth and in the stomach)
6. What is the function of the following:
a) hard palate
b) trachea
c) esophagus
7. In the digestive system, the pharynx connects which two structures?
8. In the respiratory system, the pharynx connects which two structures?
9. During swallowing, simultaneously with the closing of the nasal chamber by the soft palate, the glottis
is closed off by the ____?
10. The closing of the glottis prevents _____?
11. The function of a ring of muscle called the sphincter is ___?
12. The cardiac sphincter is located at the junction of?
13. Gastric juices contain the substance pepsinogen which is converted to the enzyme _______ in the
stomach.
14. When the contents of the stomach have a pH of 2, what happens to pepsinogen? Bacteria in the
stomach?
15. If a small portion of the lining of the stomach is digested by pepsin, the condition is called?
16. The chyme is pushed from the stomach into the small intestine by a process called?
17. The valve between the stomach and the small intestine is known as the?
18. What are the 3 sections of the small intestine called?
19. What are the three types of secretions that are actively involved in digestion in the small intestine?
20. When no food is in the duodenum, where is bile stored?
21. What is the function of bile?
22. What enzymes are found in pancreatic juice?
23. The acidic material entering the small intestine from the stomach is neutralized or made slightly basic
by?
24. What enzymes can you find in your intestinal juice?
25. What feature does the small intestine have that increases its absorbing surface?
26. What is the function of the large intestine?
27. The remnants of digestion, feces, is stored in the ___?
28. Diarrhea is a disorder caused by ___?
29. Constipation is a disorder caused by ___?
30. Heartburn is a condition which occurs when ___?
31. What are the 6 essential nutrients and what is the role of each? What are they made up of and what
do they get digested down into?
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