1. The digestion process
Extension

2. Learning objectives To recognise the organs involved in digestion;
To understand the major functions of each body part in the digestive process;
To understand the four major phases of digestion;
To understand the functions of different enzymes.

3. Organs involved in digestion
What is the route food takes through the body?

4. Organs involved in digestion
The gastrointestinal (GI) tract involves the stomach, small intestine and colon.
Mouth
Oesophagus
Stomach
Small intestine
Colon
Rectum
Anus

5. Mouth
Mastication is the action of the teeth and the jaws working together to break food down. Food needs to be chewed to be broken down into pieces small enough to swallow.
Breaking the food down also gives it a larger surface area for the digestive enzymes to work on.
There are two different types of teeth in the mouth
- Incisors to tear food e.g. meat
- Molars to grind the food.

6. Saliva
Saliva contains the enzyme amylase which breaks down starch into simple sugars.
It also moistens the food allowing easier passage through the gastrointestinal tract.
Saliva is secreted from glands found under the tongue and at the back of the mouth.
The sight, smell, taste or even the thought of food will start to increase the amount of saliva secreted.

7. Moving on from the mouth
Food is masticated and mixed with saliva in the mouth.
The tongue and cheeks help to push the food into the teeth and also shape the food into a ball or bolus before being swallowed.
The bolus is passed through to the oesophagus.

8. Oesophagus
The oesophagus is similar to a conveyor belt as it transfers the food from the mouth to the stomach in 3-6 seconds.
Circular muscles in the wall of the oesophagus relax in front of the bolus whilst circular muscles behind the food contract, pushing the bolus onward.
This is called peristalsis.
People do not have conscious control over the muscles in the oesophagus. Even if someone is upside down, the food will be passed on to the stomach.

9. Stomach
The stomach is an expandable sack made up of three different layers of muscles where the bolus will be churned for a few minutes or up to 2 or 3 hours.
The bolus is mixed with hydrochloric acid which helps to kill any bacteria present.

10. Stomach
The enzyme pepsin is also active in the stomach. It starts to break down protein to form peptides and amino acids.
Alcohol and a little water is absorbed by the stomach. Alcohol is absorbed through the stomach wall and taken to the liver where it is metabolised.
When the food has been churned into a creamy mixture known as chyme, the pyloric sphincter (a ring of muscles) opens and chyme is released gradually into the small intestine.

11. Small intestine
Chyme passes out of the stomach through the pyloric sphincter into the small intestine.
The small intestine is a tube about 6 metres long.
The small intestine is divided into three sections, the
duodenum, jejunum and the ileum.
The first section of the small intestine is the duodenum.

12. Duodenum
The duodenum receives about 12 grams of chyme each time the pyloric sphincter opens.
The duodenum is about 25 centimetres long and in the shape of a horse shoe.
In the duodenum, chyme is diluted with bile salts (from the gall bladder) and pancreatic juices (from the pancreas).

13. Bile
Bile is produced in the liver and stored in the gall bladder. This contains bile salts which emulsify fat.
Fat is normally insoluble in water. The bile salts are released into the duodenum making it easier to break down fat.
The bile allows the fats to mix in with the watery digestive juices, and allows the enzyme lipase to digest the fats efficiently.
Fat can take from 3 to 5 hours to be broken down and absorbed.

14. Pancreatic juices The pancreas provides alkaline pancreatic juices.
These juices contain sodium bicarbonate to neutralise the hydrochloric acid mixed into the chyme from the stomach.
Pancreatic juices also contain digestive enzymes such as:
●Trypsin and chymotrypsin – break down protein to peptides and amino acids.;
●Pancreatic amylase – breaks down starch and glycogen to maltose;
●Lipase – breaks down fat to fatty acids and glycerol.

15. Peristalsis
Peristalsis is the action of waves of muscular contractions which moves food along the digestive system.
Dietary fibre aids peristalsis because it increases the bulk of the bolus or chyme being moved along.

16. Wall of the small intestine
The inner surface of the small intestine is folded into finger-like structures called villi, which greatly increase the surface area available for absorption.
The villi have a surface area of about 30m2, this is equivalent to the size of a tennis court!

17. Digestion in the wall of the small intestine
Protease breaks down peptides to amino acids.
Maltase breaks down maltose to glucose.
Sucrase breaks down sucrose to glucose and fructose.
Lactase breaks down lactose to glucose and galactose.
Lipase breaks down fats to fatty acids and glycerol.

18. Substances absorbed in the small intestine
Water;
Alcohol;
Sugars;
Minerals;
Water soluble vitamins;
Peptides and amino acids;
Fatty acids, glycerol and fat soluble vitamins.

19. Absorption
The villi in the small intestine have a high blood supply. There are two types of absorption which occur here.
Passive – through the process of osmosis the nutrients pass through the wall of the small intestine and into the blood supply.
Active – a carrier transports the nutrient through the wall of the small intestine into the blood supply. This type of absorption requires energy.
Once in the blood the nutrients are transported to the liver via the hepatic portal vein. The liver filters, converts the nutrients into substances that can be used by the body’s cells for energy and growth.

20. Absorption
Most fatty acids and glycerol pass into the lymphatic system, and then the bloodstream.
Once in the blood, nutrients are carried to all the cells of the body. Some are oxidised to produce energy and other are used to repair the cell or to build new cells.
Once the nutrients have been absorbed, the remaining chyme passes into the large intestine or the colon.

21. Colon
The colon is a tube just over one meter long, which is inhabited by bacteria.
The main function of the colon is to absorb water into the bloodstream.
Bacteria in the colon ferment dietary fibre (NSP) and produce fatty acids and gas.
Other bacteria produce vitamin K, which is also absorbed.
The products of bacterial digestion, along with water and any remaining minerals are absorbed leaving a residue behind.

22. Colon
The watery residue moves along the colon, and the faeces are formed and stored in the rectum before being excreted through the anus.
Young children gradually learn to control this action.
It may take hours for the faeces to pass through the colon. This time can be reduced if the diet is high in fibre.

23. Gut Bacteria The gut contains bacteria 400 – 500 different species
includes potentially pathogenic (e.g. Clostridia) & potentially beneficial (e.g. Bifidobacteria & Lactobacilli) bacteria.
These are measured in colony forming units per millilitres (cfu/ml).
Stomach 101 – 103 cfu/ml
Duodenum & jejunum 102 – 105 cfu/ml
Colon – 1012 cfu/ml

24. Summary of the phases of digestion
Ingestion - this is the physical intake of foodstuffs into the gastrointestinal tract.
Digestion - a series of physical and chemical processes which begin in the mouth, but take place mainly in the stomach and small intestine.
Absorption - the passage of the digested food substances across the gastro-intestinal lining, or mucosa, into the blood and lymph.
Elimination - the excretion, or elimination, of those food substances that cannot be digested (such as cellulose) or without any nutritional value in the faeces.

25. Describe the digestion of …
Fish and chips Hamburger

26. Review of the learning objectives
To recognise the organs involved in digestion;
To understand the major functions of each body part in the digestive process;
To understand the four major phases of digestion;
To understand the functions of different enzymes.

27. For more information visit www.foodafactoflife.org.uk