1. DIGESTIVE SYSTEM STRUCTURES & FUNCTIONS

2. DIGESTION The process of changing complex foods into simpler soluble forms that can be used by the body

3. DIGESTION ENZYMES AMYLASE-breaks down starches into glucose( saliva) LIPASE- breaks down fats into fatty acids & glycerol

4. Digestion ENZYMES TRYPSIN-breaks down protein into amino acids

5. Structures Alimentary canal GI tract, or digestive tract Consists of: oral cavity, pharnyx, esophagus, stomach, small intestine, and large intestine. Continuous tube about 30 feet in length, from mouth to anus.

6. Digestive tract

7. ACTUAL HUMAN ABDOMINAL CAVITY

8. Oral cavity- pharynx Teeth= mastication Tongue= taste, mastication, swallowing Salivary glands Mechanical breakdown of food into bolus Chemical breakdown: amylase breaks down starches to glucose

9. Esophagus 10 inches long Carries bolus to stomach Muscles in the upper third of the esophagus are voluntary = swallowing Muscles in the lower portion is involuntary=peristalsis

10. Stomach Sections Fundus= upper portion Body = mid section Pylorus= lower portion Sphincters: cardiac-located between the esophagus and stomach Pyloric: located between the stomach and small intestine.

12. Small intestine 3 sections Duodenum= first 12 inches Jejunum= mid section- about 8 ft. Ileum= last section- 10-12 ft long ABSORPTION OF NUTRIENTS occurs in the small intestine

14. Large intestine Sections Ascending colon – right side Transverse colon- across the abdomen Descending colon- left side Sigmoid colon- very bottom section just superior to anus

16. Accessory Organs Liver: produces bile, stores sugar(glycogen), stores iron and certain vitamins, produces cholesterol, heparin, and blood protiens to aid in blood clotting, detoxifies harmful substances taken in by the blood Gall Bladder: stores bile for release into duodenum for emulsification of fats Pancreas: releases enzymes into duodenum for further breakdown of chyme.