Instead, the acids work to break down the food for easier digestion in the intestines. As the food is broken down to a thick paste-like substance known as chyme, it moves past the pyloric sphincter and into the small intestine. The first section of the small intestine, the duodenum, secretes digestive enzymes like amylase, maltase, sucrase, lactase, lipase and pepsin, to break down the chyme into even smaller parts that the body can then convert into usable energy. Some other organs that secrete chemicals to aid in the digestion process include the pancreas, liver, and gall bladder. The pancreas secretes trypsin and chymotripsin.
2.2 What happens in the cephalic stage? Firstly, food is taken into the mouth and then broken down into smaller pieces by ‘mechanical digestion’ (or the using the teeth to break down food). Saliva in the mouth is produced due to the neural reponses which come about from the stimulus of the eyes, head, smell etc. An enzyme in the saliva called amylase begins the chemical digestion by breaking down ‘complex carbohydrates into simple sugars’. When the food is ready to be swallowed, the food is now called a soft mass called a ‘bolus’.
CheckPoint: Human Digestion I am describing, the path food follows through the digestive system and how digestion occurs in each of the following parts of the digestive system. I am including in the description of other organs or components of the digestive system, including: * Large intestine * Mouth * Small intestine * Stomach After the food enters the mouth and after being moistens and chewed by the teeth, the food then converts into a Bolus. Bolus as mentioned refers to the softened mass of munched on food that passes through the digestive system. The bolus then exits the mouth and progresses into the pharynx. The bolus then moves down into the esophagus, which follows to the stomach.
It coats the chewed food and transforms it into what is called a bolus. An enzyme called amylase found in the saliva breaks down the carbohydrates in the bolus into simpler sugars. By breaking down the food, the bolus becomes mushy, slippery and easy to swallow. The tongue also plays a big role in helping digest food in the mouth. It helps taste, transport and swallow food.
The stomach is not only our digestive system it absorbs food but, rather is a part of the digestive system and important for churning food into a consistency that is easier to digest for the rest of our intestines( Stomach and role in digestion). The Mucous cell, parietal cell, chief cell, and G cell all make up the four main cell types that spread all over the inner structure of the stomach (Stomach and role in digestion). The mucous cell produce mucus from preventing the epithelium from hydrochloric acid. Which is found in the fundic, cardiac, and pyloric region (Stomach and its role in digestion). (Ireland, 2012) Stated “Hydrochloric acid is one of the strongest acids used in laboratories and can be found in our stomach, as PH2.
Which substances, other than gastric acid, are secreted by the stomach? Describe their secreted and physiological roles. o Two main tubular glands are present in the stomach mucosa: • Oxyntic/gastric glands • Pyloric glands In addition, mucus-secreting cells line the entire surface of the stomach (surface mucous glands). These secrete large quantities of a very viscid mucus that coats the stomach mucosa with a gel layer of mucus, often more than 1mm thick. These glands provide a major shell of protection for the stomach wall and contribute to lubrication of food transport.
The small intestine is the principal site of digestion and absorption. Enzymes from the pancreas, liver, gallbladder, and the small intestine itself combine to break down nutrients so that they can be absorbed. The pancreas supplies enzymes to digest proteins, fats and carbohydrates. The live produces bile required for emulsification of fat, and the gallbladder stores the bile until it is needed. The absorption of nutrients in the small intestine is facilitated by tiny projections called villi, which provide more surface area for absorption.
The mouth receives food and begins digestion by mechanically reducing the size of the solid particles and mixing them with saliva. Pharynx – The pharynx is in both the respiratory system and digestive system. The pharynx is a muscular tube, at the back of your throat when the nose and mouth join. This serves as a passageway for food and air. The tube being so muscular helps an individual with swallowing.
2. Identify and discuss the role of the food properties 3. Identify and discuss the factors which affect the specific properties of the dish Gelatinisation Gelatinisation is the process where starch grains are mixed with a liquid and are heated. When enough heat is applied the starch granules begin to absorb the moisture and they start swelling, bumping into each other and bursting to release starch molecules into the liquid. The liquid starts to thicken when the starch is close to boiling point.
This then increases the surface area of the food making it easier for enzymes to digest it. The mouth produces a digestive juice, which makes it easier for the food to be digested, called saliva which contains the enzyme salivary amylase and this comes from the salivary gland. This enzyme begins the digestion of carbohydrates in the food by breaking down starch, from the bread, into maltase. This process is chemical digestion. After this the food is taken down a long tube, called the oesophagus, which takes the food from the mouth to the stomach.