6.

1 Digestion
Monday, 9 July 2012 12:49 PM

6.1.1 Explain why digestion of large food molecules is essential.

Digestion: breakdown of large molecules into smaller molecules Digestion enables ingested food to be able to be absorbed Large food molecules usually insoluble and too large for diffusion Digested to become small, soluble products

6.1.2 Explain the need for enzymes in digestion. Enzymes control rate of reactions Digestive enzymes speed up breakdown of large organic compounds into smaller molecules Nutrients can be supplied at faster rate for use in body after ingestion Enzymes are biological catalysts Lower activation energy Increase rate of reaction Digestive enzymes released from glands and used in catabolic reactions

6.1.3 State the source, substrate, products and optimum pH conditions for one amylase, one protease and one lipase.

Salivary amylase
Source Salivary glands

Pepsin

Pancreatic lipase

Gastric juices in stomach Pancreas

Substrate Products

Starch Maltose

Large polypeptide chains Triglycerides (fats, oils) Smaller peptides Fatty acids, glycerol
7.0

Optimum pH Neutral: 6.5 - 7.5 2.0 6.1.4 Draw and label a diagram of the digestive system. Accessory glands of mammalian digestive system: Salivary glands Pancreas Liver Gall bladder

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Sphincters: Ring-like valves at junctions between different sections of canal Allow/prevent movement of material from one section to next Peristalsis: Waves of muscular contraction that move along length of digestive tract Circular muscles contract behind food material Longitudinal muscles contract, shortening adjacent segment Contraction of circular muscles forces food contents along tract Alimentary canal consists of: 1. Mouth 2. Oesophagus 3. Stomach 4. Small intestine 5. Large intestine (colon) 6. Rectum

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6.1.5 Outline the function of the stomach, small intestine and large intestine.

STOMACH: Food brought to stomach by oesophagus Swallow --> peristalsis (smooth muscle contractions) force food down Food held in stomach for some time to mix with gastric juice Gastric juice from cells of stomach inner lining: Pepsin (protease enzyme) HCl (degrade and break down, acidic pH for pepsin) Mucus (protect stomach) Muscular wall of stomach creates churning motion to mix food with gastric juice Valve opens at lower end of stomach --> food enters small intestine
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 Valve opens at lower end of stomach --> food enters small intestine
SMALL INTESTINE: 1st portion: duodenum Secretions: Bile from liver and gall bladder Trypsin, lipase, amylase, bicarbonate from pancreas Inner wall of small intestine made up of villi Each villus contains capillary bed and lacteal Lacteal: small vessel of lymphatic system Function of villi: increase surface area for absorption Most molecules absorbed are taken into capillary bed All absorbed molecules taken to body cells by circulatory system LARGE INTESTINE: Most useful nutrients absorbed while food is inside small intestine Undigested food remains at the end of small intestine Primary function: absorb water Beneficial to leave water in alimentary canal as long as possible Contains naturally occurring bacteria Body provides bacteria nutrients, water, warmth Bacteria synthesise vitamin K and maintain healthy large intestines Food undigested by us/bacteria eliminated from body as faeces

6.1.6 Distinguish between absorption and assimilation. Absorption Soluble products of digestion absorbed into the blood circulation system or lymphatic system Assimilatio Products of digestion are absorbed into cells from blood to be stored or used within n tissues
6.1.7 Explain how the structure of the villus is related to its role in absorption and transport of the products of digestion.

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