1. PP 979-991

2.  Breakdown of food into simpler molecules that can be absorbed by the body in one long tube from mouth to anus

3.  6 classes of nutrients: 1.carbohydrates 2. fats 3. proteins

4.  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.  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)

10.  Mechanical: physical breakdown of food  Chewing, peristalsis (moving bolus down the esophagus), and stomach churning

11.  Chemical Digestion: Enzymes breaking down food into simpler forms (monomers)

12.  Amylase (enzyme) is released from glands into saliva  Breaks down carbs to monosaccharides

13.  Amylase (enzyme) is released from glands into saliva  Breaks down carbs to monosaccharides  Bolus (food ball) travels down esophagus to stomach

14.  Muscle contractions break bolus apart (mechanical digestion)

15.  Pepsin (enzyme) breaks down proteins into amino acids  Released by gastric glands

16.  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

17.  Secretes sodium bicarbonate (base) into small intestine to neutralize acid.

18.  Produces bile and stores it in the gall bladder

19.  Stores bile and secretes it into the small intestine  Breaks down fats into fatty acids

20.  Chemical digestion and nutrient absorption

21.  Villi: Folds in lining of small intestines  Increases surface area for maximum absorption.

22.  Absorption of water, minerals, and vitamins

23. Salivary glands StomachLiver Pancreas Gall bladder Small intestine Large intestine/colon Esophagus