Ch 4 human digestion, transport and absorption
5 taste sensations
1. Sweet 2. Sour 3. Salty 4. Bitter 5. Umami
large intestine
elimination of waste products
acidic
low PH
stomach
muscular sac that can hold up to 4 cups of food
smell
what sense has the greatest effect on taste?
factors that will disrupt the normal balance and diversity of bacterial populations in the GI tract
1. emotional stress 2. starvation 3. antibiotic use
length of time it takes for the stomach to empty
1. influenced by the amount of food and type of nutrients consumed 2. varies with the amount of liquid consumed
lowest to highest PH
1. lemon juice 2. black coffee 3. water 4. baking soda 5. oven cleaner
components of saliva include
1. lingual lipase 2. salivary amylase
digestive organs
1. mouth 2. stomach 3. small intestine 4. large intestine 5. esophagus
gastric juice is made of
1. mucus 2. hydrochloric acid 3. intrinsic factor 4. digestive enzymes
organs that produce most of the digestive enzymes
1. pancreas 2. small intestine
the pathway that food residue travels through the large intestine
1. transverse colon 2. descending colon 3. sigmold colon 4. rectum 5. anus
fix for constipation
1.drink more water 2. eat more fiber 3. exercise more
function of intestinal bacteria
1.metabolism of certain phytochemicals into forms that can be used by the body 2. synthesis of vitamins k, b-12, thiamin and biotin
epiglottis
a flap of tissue that prevents food from entering the larnyx and trachea during food consumption
jejunum
absorption of nutrients occurs in the upper part
small intestine
almost all of the macronutrients are digested and absorbed in the
mouth
begins the chemical digestion
make vitamin K and biotin
beneficial bacteria in the large intestine
metabolize undigested food
beneficial bacteria in the large intestine
duodenum
bicarbonate (an alkaline fluid) is secreted here
cholecystokinin stimulates the gallbladder to release
bile
constipation
caused by a lack of fiber and water
amylase
chemical breakdown of starch that occurs in the mouth is due to the enzyme action of
mastication
chewing food or mastication makes it easier to swallow food increasing the surface area of the food, giving enzymes greater access to nutrients
prebiotics
food components in a wide variety of foods, such as soybeans and berries, that are used as fuel for beneficial bacteria in the large intestine
prebiotics
food components, such as dietary fiber, that are not broken down by human digestive enzymes, but are used as fuels by beneficial bacteria in the large intestine
probiotics
live microorganisms that play a role in maintaining good health for their human hosts
small intestine
major site of chemical digestion and absorption
ileum
minimal absorption occurs here
segmentation differs from peristalsis in that segmentation
mises chyme through a back and forth movement
mechanical digestion
mixing of food by muscular contractions is an example of
intrinsic factor
necessary for the absorption of vitamin b-12
heartburn recommendations
not over eating, losing excess body weight, avoid cigarettes
salivary amylase
one of two components of the liquid called saliva which is produced by glands in the mouth.
lingual lipase
one of two components of the liquid called which is produced by glands in the mouth.
dumping syndrome
people with this experience these symptoms soon after eating 1. abdominal fullness 2. sweating 3. nausea
mastication
physical activity that prepares solid foods for swallowing and chemical digestion.
function of the lower gastroesophageal sphincter
prevent the flow of food to the stomach from entering too quickly.
pyloric sphincter
regulates the flow of chyme from the stomach into the small intestine
chemical digestion
the breakdown of food due to the action of enzymes would be an example of
esophagus
transfer of food from mouth to stomach
primary taste sensation
umami
large intestine doesn't have
villi
