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Published byHollie Claribel Norman Modified over 9 years ago
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PP 979-991
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Breakdown of food into simpler molecules that can be absorbed by the body in one long tube from mouth to anus
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6 classes of nutrients: 1.carbohydrates 2. fats 3. proteins
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6 classes of nutrients: 1.carbohydrates 2. fats 3. proteins 4. minerals: help balance osmosis and the function of certain cells (i.e muscle and nerve cell)
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6 classes of nutrients: 1.carbohydrates 2. fats 3. proteins 4. minerals: help balance osmosis and the function of certain cells (i.e muscle and nerve cell) 5.vitamins: aid enzyme activity 6.water: most chemical reactions can only occur in water ( accounts for half of your body weight)
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Mechanical: physical breakdown of food Chewing, peristalsis (moving bolus down the esophagus), and stomach churning
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Chemical Digestion: Enzymes breaking down food into simpler forms (monomers)
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Amylase (enzyme) is released from glands into saliva Breaks down carbs to monosaccharides
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Amylase (enzyme) is released from glands into saliva Breaks down carbs to monosaccharides Bolus (food ball) travels down esophagus to stomach
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Muscle contractions break bolus apart (mechanical digestion)
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Pepsin (enzyme) breaks down proteins into amino acids Released by gastric glands
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Muscle contractions break bolus apart (mechanical digestion) Pepsin (enzyme) breaks down proteins into amino acids Released by gastric glands HCl keeps stomach acidic so the pepsin can work
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Secretes sodium bicarbonate (base) into small intestine to neutralize acid.
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Produces bile and stores it in the gall bladder
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Stores bile and secretes it into the small intestine Breaks down fats into fatty acids
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Chemical digestion and nutrient absorption
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Villi: Folds in lining of small intestines Increases surface area for maximum absorption.
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Absorption of water, minerals, and vitamins
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Salivary glands StomachLiver Pancreas Gall bladder Small intestine Large intestine/colon Esophagus
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