1. Digestive System

3. Digestive System Also called the gastrointestinal tract
Major components
Mouth
Pharynx
Esophagus
Stomach
Intestine
Rectum
Anus

4. Digestion
The mechanical and chemical processes that breaks down large food molecules into smaller ones.

5. Absorption
When the small food molecules pass through the cells of the small intestine into the blood stream and lymphatic system. Water, minerals (salts), and some vitamins enter the blood stream via the large intestine.

6. Activities of Digestion
Ingestion, or eating
Peristalsis, or involuntary, sequential contractions that move ingested nutrients along the digestive tract.
Digestion, or the conversion of large nutrient molecules into small molecules.
Absorption, or the passage of usable nutrients into the blood stream and lymphatic system

7. Activities of Digestion
Defecation- the elimination from the body of undigested and unabsorbed material as solid waste.

8. Chemical Digestion
Breaks down food particles through a series of metabolic reactions involving enzymes.

9. Mechanical Digestion
Physical processes such as chewing, peristalsis, and the churning movement of the stomach and small intestine of mix the food with enzymes and digestive juices.

10. MOUTH Also known as the ORAL CAVITY
Includes: Outer vestibule or Buccal cavity
Lips, cheeks, teeth and gums
Oral cavity proper
Opening (cavity),
fauces (L. throat)

11. FAUCES
A sensory nerve ending that triggers the involuntary phase of swallowing. Also stimulates the gag reflex.

12. MOUTH 1 to 2 liters of saliva each day
1st food breaks apart by chewing
Chemical digestion starts with starch being broken down.
Chewing mixes the food with saliva
Saliva is mostly water
Mixture (lubricated ball is called BOLUS

13. Lips & Cheeks
Lips consists mainly of fibroelastic connective tissue and skeletal muscle covered by epithelium.
Orbicularis oris muscle makes the lips capable of movement.
Lips are sensitive and abundantly supplied with blood vessels, lymphatic vessels, and sensory nerve endings coming from the trigeminal nerve.

14. Lips & Cheeks
labial frenulum- fold of mucous membrane that connects each lip to the gum.
lingual frenulum- limits backward movement of tongue.
red free margin- lips are covered by thin translucent epidermis that allows capillaries underneath to show, to give lips a reddish color.

15. Lips Lips place food in mouth to keep food in proper position.
Contain sensory receptors to identify specific textures of food.
Moist mucous membrane of inner surface of lips leads to mucous membrane of inner surface of cheeks.

16. CHEEKS
Cheeks- fleshy part of either side of face, below eyes and between nose and ear.
The mucous membrane lining the lips and cheeks is a thick squamous epithelium.
When surface cells are worn away, they are replaced by rapid dividing cells underneath.
Muscle of cheeks contribute to chewing process, and help hold food in position.

17. Palate
Roof of mouth
2 Sections hard palate (anterior) formed by part of palatine bones & maxillae soft palate (posterior) posterior border of hard palate, extends b/w the oral & naval parts of pharynx
The small, fleshy, hard cone in center is called the uvula - keeps food from entering nasal passages when swallowing

18. Palate
Cont.
Two curved folds of mucous membrane extending laterally & downward from soft palate - palatoglossal arch - palatopharyngeal arch
The hard palate is covered with a firm mucous membrane, the soft palate composed of interlacing skeletal muscles allowing it to move up & down over the nasopharynx.
The palatine tonsils lie b/w the arches.
When food is chewed & moistened by saliva, the tongue pushes it up against the surface of the hard palate, crushing & softening it.

20. TEETH BABIES: 20 TEETH ADULTS: 32 PERMANENT 10 ON EACH JAW
EACH JAW HOLDS:
4 CUTTING TEETH (INSCISORS)
2 CANINES
4 PREMOLARS
SIX MOLARS
THIRD MOLARS (WISDOM TEETH)B/W AGES 17-21, NO BABY TOOTH BEFORE.
ADULTS:
32 PERMANENT
16 ON EACH JAW

21. PARTS OF TOOTH
Root-embedded in a socket in alveolar process of a jaw bone.
Crown- projecting upward from the gum.
Neck- b/w root and crown, which is surrounded by the gum.

22. Composition of Teeth and Gums
Dentine- is extremely sensitive yellowish portion surrounding the pulp cavity. (bulk end of tooth)
Enamel-is the insensitive white covering of the crown. (hardest substance in the body)
Cement- bonelike covering of neck and root
Pulp- soft core of connective tissue; contains the nerves and blood vessels of the tooth.
Gum- firm connective tissue. Covered with mucous membrane.

23. Why are canine teeth called “eyeteeth”?

24. Tongue Tip of tongue functions in chewing
Base of tongue helps move food from the mouth to the pharynx
Important for speech
Helps to taste food

25. Composed of skeletal muscle
Covered by smooth mucous membrane on underside
Dorsal surface contains papillae (taste buds)

26. Mucous membrane is divided in two
The oral part, anterior two-thirds
Pharyngeal part, posterior third
Delineated by the V-shaped sulcus terminalis

27. Three types of papillae
Filiform papillae, appear whitish and contain no taste buds
Fungiform papillae, located on the tip of the tongue, contain taste buds
Circumvallate papillae, in shape of a V on posterior of oral part of tongue, contain taste buds

28. The Pharynx
The Esophagus

29. Pharynx and Esophagus Involuntary Phase Pharynx
Air passage way during breathing & a food passage during swallowing.
3 parts:
Nasopharynx- superior to soft palate
Oropharynx- soft palate to the epiglottis
Laryngopharynx- posterior to the epiglottis, joins the espophagus

30. Pharynx and Esophagus Involuntary Phase Esophagus
Muscular, membranous tube( about 25 cm long), which food passes from the pharynx into the stomach
Located in front of the vertebral column and behind the trachea
Each end closed by sphincter muscle-rest & collapsed
Irritation in lining of esophagus-heartburn
Epiglottis-goes to stomach or lungs-moves so that you can swallow food

31. Stomach
The stomach is the most expandable part of the digestive tract. It stores, mixes, and digests ingested nutrients.
*Food enters the stomach through the lower esophageal orifice.
*Partially digested nutrients leave the stomach and enter the opening at the other end of the stomach called the pyloric orifice.

32. Stomach Functions
The stomach stores ingested nutrients until they can be released into the small intestine.
The stomach churns ingested nutrients, breaks them up into small particles, and mixes them with gastric juices to form a liquid called chyme.
The stomach secretes hydrochloric acid and enzymes that initiate the digestion of proteins and kill most of the bacteria that enter the stomach in food.

33. Digestived Movemets within the Stomach
After food enters the stomach slow peristaltic mixing waves start in the fundus and body. Basic Electrical Rhythm (BER).
After the pyloric region fills, peristaltic waves chop the chyme and push it toward the pyloric canal toward the pyloric orifice.
As the stomach empties, peristaltic waves ,move farther up the body of the stomach, so that all the chyme is pushed into the pyloric region.

34. Regulation of Gastric Emptying
*Gastric emptying is regulated by both neural and hormonal mechanisms.
*Gastric emptying in inhibited by the presence of fat, acid, hypertenosity, or distension in the duodenum.
*A neural response is mediated by the enterogastric reflex, which decreases stomach motility and gastric secretion.
*The hormonal response inhibits gastric motility by releasing hormones collectively known as enterogastrones.

35. Secretion of Gastric Juices...
***Gastric juice is a clear, colorless fluid secreted by the stomach mucosa in response to food.
*1.5L of gastric juice is secreted daily.

36. Secretion of Gastric Juices...
Gastric juice is composed of hydrochloric acid, mucus, and several enzymes. That enzymes being pepsinogen.
Small amounts of gastric lipase are secreted in the stomach, and the digestion of fats begins there, though only minimally.

37. Gastric juice also contains an intinsic factor that combines with Vitamin B12 from digested food to form an antianemic factor necessary for the formation of red blood cells.
***Pepsin, assisted by hydrochloric acid, breaks down large protein molecules into smaller molecule peptones,proteoses, and amino acids.

38. The Control of Gastric Juice Secretion
3 Overlapping Phases
Cephalic (“head”) phase.- When food is seen, smelled, tasted, chewed, or swallowed, the stomach is stimulated by activity of the vagus nerve, gastric juice is secreted before the food is swallowed.

39. Small Intestine
Chyme moves into the small intestine after 1 to 3 hrs.
Takes 1 to 6 hrs to move through the 6-m (20ft) intestine.
Absorbs almost all the digested molecules of food into the blood and
lymph.
Lies within the abdominopelvic cavity
Separated into three parts the duodenum, jejunum, and ileum

40. Small Intestine
Duodenum- is the C-shaped initial segment and is about 25cm long the
Shortest of the three
Jejunum is about 2.5 m (8ft) long. Ileum extends from the jejunum to the
cecum. Both are suspended from the posterior abdominal wall by the
Mesentery.
A sphincter that ordinarily remains constricted, regulating the entrance
Of chyme into the large intesine and preventing the contents of the cecum
From flowing back into the ileum.

41. SPHINCTER A sphincter that ordinarily remains
constricted, regulating the entrance
of chyme into the large intestine and
preventing the contents of the cecum
from flowing back into the ileum

42. Mucosa has three distinctive features that enhance the digestion and absorption processes known as plicae circulares, and villi and glands that secrete intestinal juice.
Plicae circulares- are circular folds that increase the surface area available for absorption and cause the chme to spiral rather than move in a straight line; the spiraling motion enhances absorption.

44. -The large intestine’s primary functions are to reabsorb any remaining water and some salts, and the accumulation and movement(excretion) of undigested substances like feces.

45. Large Intestine
-The part of the digestive tract between the ileocecal orifice and the anus.
-7 parts of the Large Intestine
-Ascending colon
-Transverse colon
-Descending colon
-Sigmund colon
-cecum
-veriform appendix
-rectum

46. Three bilateral pairs of extrinsic muscles
Muscles are arranged so it can move side to side, up and down, and in and out.
Three bilateral pairs of extrinsic muscles
Hypoglossus
Genioglossus
Styloglossus

47. Four pairs of intinsic muscles
Longitudinalis superior
Longitudinalis inferior
Transversus lingual
Verticalis lingual
The extrinsic muscles move food within the mouth to form it into a round mass, or bolus, and the intrinsic muscles assist in swallowing

49. Uvula
Hanging down from the center of upper soft palate.
Helps keep food from entering the nasal passages during swallowing.

50. Large Intestine -4 parts of the Large Intestine
-The part of the digestive tract between the ileocecal orifice and the anus.
-4 parts of the Large Intestine
-Ascending colon
-Transverse colon
-Descending colon
-Sigmund colon
-The large intestine’s primary functions are to reabsorb any remaining water and some salts, and the accumulation and movement(excretion) of undigested substances like feces.