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The The Digestive Digestive SystemSystem
Unit 1-5 Notes
Mr. Hefti – Pulaski BiologyUnit 1-5 Notes
Mr. Hefti – Pulaski Biology
Digestive System Fun FactsDigestive System Fun Facts1. An adult esophagus ranges from 10 to 14 inches in length and 1 inch in
diameter.
2. We make 1 to 3 pints of saliva per day.
3. Muscles contract in waves to move the food down the esophagus. This means that food would get to a person's stomach even if they were standing on their head.
4. It takes your mouth, esophagus, stomach, small intestine, large intestine, gall bladder, pancreas and liver to digest a glass of milk.
5. An adult’s stomach can hold approximately 1.5 liters of material.
6. The average male will eat about 50 tons of food during his lifetime in order to sustain a weight of 150 pounds.
7. Within the colon a typical person harbors more than 400 distinct species of bacteria.
8. The small intestine is a long tube about 1½ to 2 inches around, and about 22 feet long.
9. A full grown horse’s coiled up intestines are 89 feet long.
10.Food stays in your stomach for 2 to 3 hours.
A. Types of nutrientsA. Types of nutrientsNutrient Characteristics Source(s) Use(s)
Carbohydrates 4 Cal / g
“Sugar”
Fruits
Vegetables
Energy
Stored as fat
Lipids 9 Cal / g
30% of diet (or less)
Milk
Cheese
Fried foods
Hormones
Cell membranes
Stored energy
Vitamins Organic substances in many foods
Fruits
Vegetables
Meat
Metabolism
Minerals Inorganic substances Vegetables
Meat
Nuts
Healthy growth
Protein 4 Cal / g
Amino acids synthesized into other proteins
Fish
Eggs
Meat
Make proteins
B. Digestive system B. Digestive system organsorgans1. Teeth (white)
2. Salivary glands (3 sets – yellow)
3. Tongue (red)
4. Epiglottis (red)
5. Esophagus (orange)
6. Trachea (purple)
7. Stomach (light green)
8. Spleen (brown)
9. Liver (brown)
10. Diaphragm (purple)
11. Gall bladder (dark green)
12. Pancreas (dark green)
13. Small intestine (yellow)
14. Appendix (red)
15. Large intestine (light blue)
16. Rectum (orange)
C. Functions of digestive system organs
_____ 1. Teeth A. Produces bile, a chemical used to emulsify fats_____ 2. Rectum B. Stores bile, a chemical used to emulsify fats_____ 3. Salivary glands C. Stores feces until they are eliminated from the body_____ 4. Large intestine D. Long coiled-up organ is responsible for chemical
digestion and absorption_____ 5. Tongue E. AKA the colon, it is where the re-absorption of water
takes place_____ 6. Appendix F. Thin flap of tissue covers the trachea when you
swallow food_____ 7. Epiglottis G. Produces several digestive enzymes used in the small
intestine _____ 8. Small intestine H. Muscular j-shaped organ that temporarily stores food
and breaks it apart_____ 9. Esophagus I. Glands produce a chemical that moistens food and
breaks down starches_____ 10. Pancreas J. No apparent purpose for this vestigial structure_____ 11. Gall bladder K. Tube that connects the mouth and stomach_____ 12. Liver L. Hard and sharp structures break apart food
mechanically in the mouth_____ 13. Stomach M. Moves food around in the mouth so that the food can
be chewed into pieces
_____ 1. Teeth A. Produces bile, a chemical used to emulsify fats_____ 2. Rectum B. Stores bile, a chemical used to emulsify fats_____ 3. Salivary glands C. Stores feces until they are eliminated from the body_____ 4. Large intestine D. Long coiled-up organ is responsible for chemical
digestion and absorption_____ 5. Tongue E. AKA the colon, it is where the re-absorption of water
takes place_____ 6. Appendix F. Thin flap of tissue covers the trachea when you
swallow food_____ 7. Epiglottis G. Produces several digestive enzymes used in the small
intestine _____ 8. Small intestine H. Muscular j-shaped organ that temporarily stores food
and breaks it apart_____ 9. Esophagus I. Glands produce a chemical that moistens food and
breaks down starches_____ 10. Pancreas J. No apparent purpose for this vestigial structure_____ 11. Gall bladder K. Tube that connects the mouth and stomach_____ 12. Liver L. Hard and sharp structures break apart food
mechanically in the mouth_____ 13. Stomach M. Moves food around in the mouth so that the food can
be chewed into pieces
L.L.C.C.I.I.E.E.
M.M.
J.J.
F.F.
D.D.
K.K.
G.G.B.B.A.A.
H.H.
D. Digestive JuicesD. Digestive JuicesSecretion► Enzyme
Where made? Where used?
Role in digestion?
Saliva► Salivary
amylase
Mouth Mouth Wets food Lubricates bolus Breaks down starch
Gastric juice
► Pepsin
Stomach Stomach Strong acid Proteins broken down into amino
acid chains called polypeptides
Mucus Stomach Stomach Protects lining from acid
Pancreatic juice
► Amylase► Protease► Lipase
Pancreas Small intestine
Neutralizes stomach acid Starches Proteins Lipids
Bile Liver (stored in the gall bladder)
Small intestine
Emulsifies fats and oils
Intestinal juice
Small intestine Small intestine
Completes chemical digestion of all nutrients
E. Inside the small intestineE. Inside the small intestine
Cross section view
The folds and projections in the lining of the small intestine increase its surface area. This way nutrients can be absorbed into the blood quickly. Even though the small intestine is long, the villi improve its efficiency.
The folds and projections in the lining of the small intestine increase its surface area. This way nutrients can be absorbed into the blood quickly. Even though the small intestine is long, the villi improve its efficiency.
Close up of surface
Make connections…Make connections…
• Which organelle(s) would you associate with the digestive system and why?– Lysosome (contains digestive enzymes)– Chloroplast (makes food in plant cells)– Vacuole (storage of food)
Nutrient Characteristics Source(s) Use(s)
Carbs 4 Cal / g
“Sugar”
Energy
Stored as fat
Milk
Cheese
Fried foods
Hormones
Cell membranes
Stored energy
Vitamins Organic substances in many foods
Fruits
Vegetables
Meat
Minerals Vegetables
Meat
Nuts
Healthy growth
4 Cal / g
Amino acids synthesized into other proteins
Make proteins
Nutrient Characteristics Source(s) Use(s)
Carbs 4 Cal / g
“Sugar”
Energy
Stored as fat
Milk
Cheese
Fried foods
Hormones
Cell membranes
Stored energy
Vitamins Organic substances in many foods
Fruits
Vegetables
Meat
Minerals Vegetables
Meat
Nuts
Healthy growth
4 Cal / g
Amino acids synthesized into other proteins
Make proteins
Functions of digestive system organs_____ 1. Teeth A. Produces bile, a chemical used to emulsify fats_____ 2. Rectum B. Stores bile, a chemical used to emulsify fats_____ 3. Salivary glands C. Stores feces until they are eliminated from the body_____ 4. Large intestine D. Long coiled-up organ is responsible for chemical digestion and absorption_____ 5. Tongue E. AKA the colon, it is where the re-absorption of water takes place_____ 6. Appendix F. Thin flap of tissue covers the trachea when you swallow food_____ 7. Epiglottis G. Produces several digestive enzymes used in the small intestine _____ 8. Small intestine H. Muscular j-shaped organ that temporarily stores food and breaks it apart_____ 9. Esophagus I. Glands produce a chemical that moistens food and breaks down starches_____ 10. Pancreas J. No apparent purpose for this vestigial structure_____ 11. Gall bladder K. Tube that connects the mouth and stomach_____ 12. Liver L. Hard and sharp structures break apart food mechanically in the mouth_____ 13. Stomach M. Moves food around in the mouth so that the food can be chewed into pieces
Functions of digestive system organs_____ 1. Teeth A. Produces bile, a chemical used to emulsify fats_____ 2. Rectum B. Stores bile, a chemical used to emulsify fats_____ 3. Salivary glands C. Stores feces until they are eliminated from the body_____ 4. Large intestine D. Long coiled-up organ is responsible for chemical digestion and absorption_____ 5. Tongue E. AKA the colon, it is where the re-absorption of water takes place_____ 6. Appendix F. Thin flap of tissue covers the trachea when you swallow food_____ 7. Epiglottis G. Produces several digestive enzymes used in the small intestine _____ 8. Small intestine H. Muscular j-shaped organ that temporarily stores food and breaks it apart_____ 9. Esophagus I. Glands produce a chemical that moistens food and breaks down starches_____ 10. Pancreas J. No apparent purpose for this vestigial structure_____ 11. Gall bladder K. Tube that connects the mouth and stomach_____ 12. Liver L. Hard and sharp structures break apart food mechanically in the mouth_____ 13. Stomach M. Moves food around in the mouth so that the food can be chewed into pieces
Functions of digestive system organs_____ 1. Teeth A. Produces bile, a chemical used to emulsify fats_____ 2. Rectum B. Stores bile, a chemical used to emulsify fats_____ 3. Salivary glands C. Stores feces until they are eliminated from the body_____ 4. Large intestine D. Long coiled-up organ is responsible for chemical digestion and absorption_____ 5. Tongue E. AKA the colon, it is where the re-absorption of water takes place_____ 6. Appendix F. Thin flap of tissue covers the trachea when you swallow food_____ 7. Epiglottis G. Produces several digestive enzymes used in the small intestine _____ 8. Small intestine H. Muscular j-shaped organ that temporarily stores food and breaks it apart_____ 9. Esophagus I. Glands produce a chemical that moistens food and breaks down starches_____ 10. Pancreas J. No apparent purpose for this vestigial structure_____ 11. Gall bladder K. Tube that connects the mouth and stomach_____ 12. Liver L. Hard and sharp structures break apart food mechanically in the mouth_____ 13. Stomach M. Moves food around in the mouth so that the food can be chewed into pieces
Fu
nct
ion
s o
f d
iges
tive
sys
tem
org
ans
____
_ 1.
Tee
thA
. Pro
duce
s bi
le, a
che
mic
al u
sed
to e
mul
sify
fats
____
_ 2.
Rec
tum
B. S
tore
s bi
le, a
che
mic
al u
sed
to e
mul
sify
fats
____
_ 3.
Sal
ivar
y g
lan
ds
C. S
tore
s fe
ces
until
they
are
elim
inat
ed fr
om th
e bo
dy__
___
4. L
arg
e in
test
ine
D. L
ong
coile
d-up
org
an is
res
pons
ible
for
chem
ical
dig
estio
n an
d ab
sorp
tion
____
_ 5.
To
ng
ue
E. A
KA
the
colo
n, it
is w
here
the
re-a
bsor
ptio
n of
wat
er ta
kes
plac
e__
___
6. A
pp
end
ixF
. Thi
n fla
p of
tiss
ue c
over
s th
e tr
ache
a w
hen
you
swal
low
food
____
_ 7.
Ep
iglo
ttis
G. P
rodu
ces
seve
ral d
iges
tive
enzy
mes
use
d in
the
smal
l int
estin
e __
___
8. S
mal
l in
test
ine
H. M
uscu
lar
j-sha
ped
orga
n th
at te
mpo
raril
y st
ores
food
and
bre
aks
it ap
art
____
_ 9.
Eso
ph
agu
sI.
Gla
nds
prod
uce
a ch
emic
al th
at m
oist
ens
food
and
bre
aks
dow
n st
arch
es__
___
10. P
ancr
eas
J. N
o ap
pare
nt p
urpo
se fo
r th
is v
estig
ial s
truc
ture
____
_ 11
. Gal
l bla
dd
erK
. Tub
e th
at c
onne
cts
the
mou
th a
nd s
tom
ach
____
_ 12
. Liv
erL.
Har
d an
d sh
arp
stru
ctur
es b
reak
apa
rt fo
od m
echa
nica
lly in
the
mou
th__
___
13. S
tom
ach
M. M
oves
food
aro
und
in th
e m
outh
so
that
the
food
can
be
chew
ed in
to p
iece
s