2. DIGESTIVE SYSTEM

3. DIGESTION THE BREAK DOWN OF FOOD INTO NUTRIENTS.

4. ENZYMES CONTROL CHEMICAL REACTIONS IN THE BODY

5. MOUTH CONTAINS SALIVARY GLANDS SALIVA CONTAINS PTYALIN WHICH BREAKS DOWN STARCHES TO SUGARS

6. TEETH INCISORS-CUT FOOD CANINES- SHRED FOOD MOLARS- GRIND FOODS

7. TASTE BUDS SWEET-TIP OF TONGUE SOUR- SIDES OF TONGUE SALTY-SIDES OF TONGUE BITTER-BASE OF TONGUE

8. ESOPHAGUS CONNECTS MOUTH TO STOMACH ABOUT 10 INCHES IN LENGTH LINED WITH SLIPPERY MUCUS

9. PERISTALSIS WAVES OF MUSCLE CONTRACTIONS IN THE ESOPHAGUS

10. STOMACH 12” LENGTH CELLS IN THE STOMACH WALL RELEASE GASTRIC JUICES

11. GASTRIC JUICES CONTAIN THE ENZYME PEPSIN HYDROCHLORIC ACID THICK SLIPPERY MUCUS

12. IN THE STOMACH MECHANICAL AND CHEMICAL DIGESTION ENZYMES=CHEMICAL MUSCLES CHURN FOOD= MECHANICAL

13. IN THE STOMACH FOOD DIGESTED 3-6 HOURS FOOD LEAVES AS A SOFT WATERY SUBSTANCE

14. SMALL INTESTINE WHERE MOST OF THE DIGESTION TAKES PLACE 16.5-32.8’ (18’)

15. SMALL INTESTINE CELL LINING THE WALLS RELEASE CHEMICAL ENZYMES

16. LIVER THE LARGEST AND HEAVIEST ORGAN PRODUCES BILE WHICH HELPS IN DIGESTION

17. CONTINUED IT SENDS BILE TO THE GALL BLADDER

18. BILE BREAKS UP FAT INTO SMALLER PARTICLES

19. PANCREAS CREATES PANCREATIC JUICE THESE ENZYMES BREAK DOWN PROTEINS, STARCHES, AND FATS

20. ABSORPTION OF FOOD PROTEIN-TO AMINO ACIDS CARBOHYDRATES(STARC HES AND SUGARS)-TO SIMPLE SUGARS FATS-TO FATTY ACIDS AND GLYCEROL

21. ABSORPTION NUTRIENTS ARE ABSORBED THROUGH THE WALLS OF THE SMALL INTESTINE INTO THE BLOODSTREAM

22. LARGE INTESTINE ABOUT 5’ IN LENGTH FOOD STAYS IN LARGE INTESTINE 18-24 HOURS WATER IS ABSORBED VITAMIN K AND B ABSORBED

23. SOLID WASTE MATERIALS NOT ABSORBED BY THE INTESTINES (DEAD BACTERIA, SOME FAT AND PROTEIN, UNDIGESTED FOOD

24. CONTINUED ROUGHAGE, DRIED OUT DIGESTIVE JUICES, MUCUS, DISCARDED INTESTINAL CELLS)

25. THE END OF THE LINE RECTUM- A SHORT TUBE AT THE END OF THE LARGE INTESTINES ANUS- OPENING AT THE END OF THE RECTUM

26. THE END QUESTIONS ?