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DIGESTIVE SYSTEM AND BODY

METABOLISM
Chapter 14
ANATOMY
Two main parts
Alimentary canal
Performs the following functions:
Ingestion
Digestion
Absorption
Defecation
Accessory digestive organs
Teeth
Tongue
Digestive glands
ALIMENTARY CANAL
AKA Gastrointestinal (GI) Tract
Continuous, hollow tube winding through the ventral
cavity
Open at both ends
Contains the following organs:
Mouth
Pharynx
Esophagus
Stomach
Small and Large Intestines

PARTS OF ALIMENTARY CANAL
Oral Cavity
Lined by mucous membrane
Teeth: mechanical digestion
Salivary glands: moisten food so it can be swallowed
Tongue: helps mix saliva with food; involved in mechanical
digestion
Uvula: dangly thing; projection of the soft palate

Pharynx
Connects digestive and respiratory systems
Epiglottis: flat of skin that closes to prevent food from going into trachea
Walls composed of two layers of muscle
Inner layer-longitudinal
Outer layer-circular (constrictor muscles)
Alternating contractions push food into esophagus (below)
Called peristalsis

ORAL CAVITY ANATOMY
PARTS OF ALIMENTARY CANAL, CONT.
Esophagus
Runs from pharynx to stomach
About 10 inches long

From esophagus to large intestine, walls are made
of four layers:
Mucosa
Submucosa
Muscularis externa
Serosa

MUCOSA // SUBMUCOSA
Innermost layer
Moist
Functions in secretion
and absorption
Epithelium and smooth
muscle
Esophagus: stratified
squamous epithelium
Resists friction
The rest: simple
columnar epithelium
Better for absorption
Beneath mucosa
Made of connective
tissue
Contains blood
vessels, nerves,
lymphatic tissue

MUSCULARIS EXTERNA // SEROSA
Muscular layer
Contains two layers
Circular and
Longitudinal muscles
Outermost layer
Serous membrane
Layer of flat fluid-
producing cells
Visceral peritoneum
Visceral peritoneum
continuous with parietal
peritoneum
Lines
abdominopelvic
cavity via mesentery

ALIMENTARY CANAL-BASIC STRUCTURE
STOMACH
C-shaped; on LEFT side of abdominal cavity
Has four regions
Cardiac region: where food enters from esophagus
Lower esophgeal sphincter: prevents backflow into esophagus
Fundus: expanded part lateral to cardiac region
Body: middle part; largest part
Pylorus: funnel-shaped; next to small intestine
Pyloric sphincter: valve that controls emptying of stomach
Inside curve: lesser curvature
Outside curve: greater curvature
Folds in stomach lining: rugae
STOMACH, CONT.
Stomach is site of secretion
Glands:
Parietal cells-secrete HCl
Chief cells-secrete pepsinogen
Mucous glands;coat inside to protect from HCl
Gastric ulcer: erosion of mucous layer/lining of stomach
Perforated ulcer: hole in stomach
Most digestive activity is in pylorus
After processing, food is called chyme (looks like thick
cream)
SMALL INTESTINE
The major digestive organ
Large muscular tube,
divided into 3 sections:
Duodenum
10 inches long
Attaches to stomach
Jejunum
About 8 feet long
Ileum
About 12 feet long


SMALL INTESTINE, CONT.
Location of most
chemical digestion
Pyloric sphincter
controls food
movement
Villi
Fingerlike projections
of mucosa
Increase surface area
for absorption
Microvilli
Lacteal
LARGE INTESTINE
Larger in diameter but shorter in length
Functions:
Water absorption
Elimination of wastes (feces)
Subdivisions:
Cecum
Sac-like; appendix is attached
Good location for bacteria growth/inflammation
Colon
Ascending (up); Transverse (across); Descending (down);
sigmoid colon; rectum; anal canal
Anal canal: contains voluntary and involuntary sphincters
ACCESSORY ORGANS
Pancreas
Pink, triangular
Produces enzymes to break
down food
Produces hormone insulin
Liver
Largest gland in the body
Under diaphragm, toward
right side of body
Produces bile
Yellowish-green solution that
helps digest fats
Emulsification (acts like
detergent)
Breaks large fat globules into
smaller ones
Gallbladder
Bile is stored here until it is
needed

NUTRIENTS
Carbohydrates
Sugars and Starches
Come mainly from plants
Sugars-from fruits, sugar cane, milk
Starches-from grains, legumes, root veggies
Cellulose-in plant cell walls
Not digested by humans
Provides fiber, helps defecation
Lipids
Fats
Saturated-animal products and coconut
Unsaturated-seeds, nuts, vegetable oils
NUTRIENTS, CONT.
Proteins
Made of amino acids
Found in animal products
Complete proteins-eggs, milk, meat
Incomplete proteins-beans, peas, nuts, cereals
Missing some essential amino acids
Vitamins
Required in small amounts
Need a balanced diet to have all necessary vitamins
Minerals
Inorganic substances such as calcium, sodium,
potassium, etc.
METABOLISM
Term referring to all chemical reactions in the body
Includes:
Catabolism
Breaking down
Anabolism
Building larger molecules
Energy is released and captured to make ATP
which is used for all the bodys activities
ENERGY BALANCE
Energy cant be created or destroyed-it can only change form
Energy intake = Energy output*
Energy output = heat + work + storage)
Storage isnt important except in growth periods/fat deposit

Energy in food measured in kilocalories (kcal)

Basal Metabolic Rate (BMR)
Amount of kcal needed by body when it is at rest
Total Metabolic Rate (TMR)
Total amount of kcal needed by body to sustain all ongoing
activities
When total calories = TMR body weight is constant

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