Kevin Edwards BIOS 2320 A&P 2 Cheeseburgers contain Carbohydrates in the bread and in the cheese(lactose).

The cheese also contains casein, a protein. The bread also contains some protein dietary fiber, and whole wheat nutrients such as the minerals calcium, phosphorous, potassium, iron, magnesium and sodium, as well as B vitamins. The beef contains proteins, fat, DNA, RNA, electrolytes, and carbs In the mouth the lips, tongue, and cheeks are very important in mastication. They help move the hamburger and its add-ons within the mouth and hold it in place while the teeth crush or tear it. The incisors and canines primarily cut and tear the hamburger, while the premolars and molars primarily crush and grind it. Mastication begins mechanincal digestion breaking down the cheeseburger into smaller pieces. Saliva adds digestive enzymes, water, and mucus that help chemically to reduce food particles, hydrate them for taste, and lubricate them for easy swallowing. Salivary glands include the parotoid, submandibular, and sublingual glands. They produce saliva, which is a mixture of serous and mucous fluids. Saliva contains a digestive enzyme called salivary amylase. Salivary amylase breaks carbs down to oligosaccharides and maltose. Mucin is a proteoglycan that gives a lubricating quality to the secretions of the salivary glands and lubricates the bolus. The mouth has a pH of 7, which helps activate salivary amylase. As the boluses travel to the stomach, which contains a pH of 1, the salivary amylase gets denatured. This can take up to 2 hours depending on the size of the meal. The mouth also contains lingual lipase, lysozome, Immunoglobulin A, and Electrolytes used at a later point in time in the alimentary canal.

In the Esophagus, muscle contractions called peristalsis moves the food to the stomach. This is made possible by the stratified epithelial, non-keratinized squamous tissue as well as the irregular smooth layer of the muscularis mucosa contained within the mucosa layer of the esophagus. The lower esophageal sphincter helps to prevent regurgitation of stomach contents.

In the stomach, the smooth muscle of the stomach(contains third layer of oblique muscle) churn, mix and pummel the food Gastric juices containing the following: HCl, Renin Pepsin, Gastric Lipase. Pepsin breaks proteins into smaller polypeptides and operates at a optimal pH of 1.5-3.5, deactivating as it mixes with pancreatic juice (ph 8). Lingual lipase gets activated by stomach pH and digests 10% of the fat. The small intestine Uses segmentation to mix the partly digested cheeseburger. Peristalsis contractions move the food along the small intestines The main parts are (in order): the duodenum, jejunum and ileum. In the duodenun, bile and pancreatic juices are secreted. Bile (which is sent from the gall bladder) breaks down fats. Pancreatic juice contains many types of enzyme for many different functions, they are: Trypsinogen, Chymotrypsin, Steapsin (Pancreatic Lipase), Carboxypolypeptidase, and Pancreatic Amylase. Trypsin and chymotrypsin hydrolyze polypeptides into short oligopeptides. The oligopeptides reduce to single amino acids by three brush border enzymes: Carboxypeptidase, Aminopeptidase, and Dipeptidase. Pancreatic amylase converts starch into oligosaccharides and maltose. Brush border enzymes dextrinase and glucoamylase hydrolyze small oligosaccharides, and maltase hydrolyzes maltose to glucose. Sucrose gets hydrolyzed by sucrase(into glucose and fructose) and lactose by lactase(into glucose and galactose). This allows the monosaccharides to be immediately absorbed into the bloodstream. Lecithin and Bile acids

bind to fat and the segmentation contractions expose more surface area to enzymes/emulsification droplets. Pancreatic lipase breaks fat to monoglyceride and 2 free fatty acids. Bile acids coat them and form micelles. The micelles release their lipids as they diffuse through the plasma membrane of the brush border. They are then transported to the SER and form new triglycerides which then enter Golgi Complex. They then become chylomicrons, and become packaged into secretory vesicles traveling through lymph vessels that reach the bloodstream at the left subclavian vein. Fat-soluble vitamins absorb with lipids. Water-soluble are absorbed with diffusion and minerals are absorbed along the length of the small intestine. Water is absorbed here and also the large intestine. The Large intestine main parts are: the cecum, ascending colon, transverse colon, descending colon, and sigmoid colon. Nothing is secreted here. The bacterial flora produce certain vitamins. Water and electrolytes are reabsorbed here. The rectum stretches and stimulates a defecation reflex. The rectum contains columnar epithelial tissue and mucus-producing cells. The feces travel through the rectum and the anal valve into the anus, which contains nonkeratinized stratified squamous tissue without mucus. The feces then travels into the toilet. FLUSH!