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6.

4 Food digestion
DIGESTION

The process that breaks down complex
food substances into simpler, soluble
molecules that are small enough for the
body to absorb.


Digestion in the mouth

salivary gland saliva
Salivary amylase
starch + water maltose
bolus
epiglottis closes the airway temporarily to
prevent food from entering the trachea
oesophagus (bolus move down by peristalsis)
mucus lubricates the bolus & aids the
movement of bolus
cardiac sphincter relax- food enters the stomach
peristalsis

Digestion in the stomach
1. The epithelial lining of the stomach contain
gastric glands that secrete gastric juice
Gastric juice contains:
(a) Hydrochloric acid
Creates an acidic condition (pH 1.5-2.0)
for the enzymes in the stomach to
function optimally.
Stops the activity of salivary amylase
Kills bacteria in food

Digestion in the stomach
(b) Pepsin
Starts the hydrolysis of large protein
molecules into smaller chains of
polypeptides by breaking specific peptide
bonds.
Proteins + water
pepsin
polypeptides

Digestion in the stomach
(c) Rennin (coagulates milk)
Convert soluble milk protein, caseinogens,
into soluble casein.
caseinogen + water
rennin
casein

(d) Mucus
Protects the stomach from the action of
hydrochloric acid and digestive enzymes.


Digestion in the stomach
Food stays in the stomach for a number of
hours.
The food is thoroughly churned and mixed
with the gastric juice by the peristaltic
contractions of the stomach wall.
The contents of the stomach become a semi-
fluid called chyme.
Relaxation of pyloric sphincter allows the
chyme to enter duodenum


Digestion in the stomach
The small intestine consists of the duodenum,
jejunum and ileum.

Digestion in the small intestine
Digestion in the duodenum
Duodenum receives:
chyme from the stomach
pancreatic juice from the pancreas
bile from the gall bladder


Bile is produced by the liver and stored in the gall
bladder.
Bile:
Doesnt contain any digestive enzymes
Creates an alkaline environment (pH 7.6-8.6)
Helps to reduce the acidity of chyme
Bile salts emulsify lipids into tiny droplets to
increase the surface area for efficient digestion by
enzyme lipase.


Digestion in the duodenum
Pancreatic juice contains pancreatic amylase,
trypsin and lipase.
(a) Pancreatic amylase
Starch + water
pancreatic amylase
maltose

(b)Trypsin
polypeptides + water
trypsin
peptides

(c) Lipase
Lipid droplets+ water
lipase
glycerol +
fatty acids
Digestion in the duodenum
Digestion in the ileum
Intestinal glands secrete intestinal juice.
Protein digestion
Peptides + water
erepsin
amino acids

Carhydrate digestion
Sucrose + water
sucrase
glucose +fructose
Lactose + water
lactase
glucose + galactose
Maltose + water
maltase
glucose

The digestive system of Ruminants


The digestive system of Ruminants
Ruminants and rodents feed on plants which
contain a high percentage of cellulose.
Ruminants obtain most of their energy from
the breakdown of cellulose into simple sugar
by the enzyme cellulase.
Ruminants like cows and goats have stomach
which are divided into four chambers: rumen,
reticulum, omasum and abomasum

This adaptation enables ruminants to carry
out rumination, the process of regurgitating
food and rechewing it.
Chambers of rumen and reticulum have
bacteria and protozoa which are able to
secrete cellulase to digest cellulose.

The digestive system of Ruminants
Cellulose digestion of a cow
Partially chewed food is passed to the rumen.
Cellulose is broken down by the enzyme
cellulase. Cellulase is produced by
microorganisms such as bacteria and
protozoa.

Food enters the reticulum and cellulose
undergoes further hydrolysis. The content of
the reticulum is called cud is regurgitated into
the mouth to be thoroughly chewed again.

Cellulose digestion of a cow
The cud is reswallowed and moves to the
omasum. Here large particles of food are
broken down into smaller pieces by peristalsis.
Water is removed from the cud.

Cellulose digestion of a cow
The food particles finally move into the
abomasum, the true stomach. Gastric juices
containing digestive enzymes complete the
digestion of protein and other food
substances. The food then passes through the
small intestine to be digested and absorbed.

Cellulose digestion of a cow
The Digestive Systems of Rodents

In rodents like rats, the caecum and appendix are
enlarged to store the cellulase-producing
bacteria.

In herbivores like rabbits, the breakdown
products pass through the alimentary canal
twice. The faeces in the first batch produced at
night is watery and soft. These are eaten again to
absorb the product of bacterial breakdown. The
second bath of faeces becomes drier and harder.

Problems associated with food
digestion
1. Incomplete digestion of food
Excessive intake of food, eating too much
oily food or eating too fast.
May cause severe pain the abdomen,
nausea, vomiting and bloated stomach.

2.Reduced production of specific digestive
enzymes
Difficulty in digesting lactose in adult (lack
of lactase)
Damage of pancreas which reduce the
production of pancreatic amylase, trypsin
and lipase. Digestion of food disrupted and
body will not be able to obtain sufficient
nutrients.

3. Formation of gallstones
Gallstones are formed through hardening
of cholesterol.
Excessive intake of fatty food
Gallstones block the bile duct, preventing
bile to be channel out. As a result, lipids
cannot be emulsified.

6.5 ABSORPTION AND ASSIMILATION
OF DIGESTED FOOD
How does villi improve the efficiency
of absorption
Microvilli
Numerous villi
Thin walls (one-cell thick)
Rich supply of blood capillaries
Have lacteal

ABSORPTION OF DIGESTED FOOD
Glucose, amino acids, vitamin B, C and mineral
Lumen epithelial cellsBlood capillaries
hepatic portal vein liver

Glycerol, fatty acids, vitamin A, D, E, K
Lumen epithelial cellslacteal
lymphatic system blood stream
ASSIMILATION OF DIGESTED FOOD
The process of assimilation in the Liver
Amino acids
Glucose

The process of assimilation in the cell
Amino acids
Glucose
Lipids

ASSIMILATION OF DIGESTED FOOD

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