Digestion

Salivary Glands

Glands of the mouth that produce saliva, a digestive secretion three pairs of exocrine glands in the mouth that secrete saliva; the parotid, submandibular (submaxillary), and sublingual glands The salivary glands produce saliva, which keeps the mouth and other parts of the digestive system moist. It also helps break down carbohydrates (with salivary amylase, formerly known as ptyalin) and lubricates the passage of food down from the oro-pharynx to the esophagus to the stomach so that the nutrients can move more easily

coenzyme

If the cofactor is an organic molecule. an organic cofactor required for enzyme activity organic cofactor Coenzymes are small molecules. They cannot by themselves catalyze a reaction but they can help enzymes to do so. In technical terms, coenzymes are organic nonprotein molecules that bind with the protein molecule (apoenzyme) to form the active enzyme (holoenzyme).

What is an enzyme and what does it do?

Image result for What is an enzyme and what does it do? Enzymes are biological molecules (typically proteins) that significantly speed up the rate of virtually all of the chemical reactions that take place within cells. They are vital for life and serve a wide range of important functions in the body, such as aiding in digestion and metabolism. Some enzymes help break large molecules into smaller pieces that are more easily absorbed by the body. Other enzymes help bind two molecules together to produce a new molecule. Enzymes are highly selective catalysts, meaning that each enzyme only speeds up a specific reaction.

peristalsis

Involuntary waves of muscle contraction that keep food moving along in one direction through the digestive system. Successive muscular contractions along the wall of a hollow muscular structure. Rhythmic muscular contractions that squeeze food through the esophagus into the stomach

Differentiate between mechanical and chemical digestion.

Mechanical digestion begins in the mouth as the food is chewed. Chemical digestion involves breaking down the food into simpler nutrients that can be used by the cells. Chemical digestion begins in the mouth when food mixes with saliva. Saliva contains an enzyme (amylase) that begins the breakdown of carbohydrates.

chyme

Partially digested, semiliquid food mixed with digestive enzymes and acids in the stomach. Mixture of enzymes and partially digested food the pulpy acidic fluid that passes from the stomach to the small intestine, consisting of gastric juices and partly digested food.

mechanical digestion

Physical breakdown of large pieces of food into smaller pieces A physical process in which large pieces of food are torn and ground into smaller pieces Mechanical digestion begins in the mouth as the food is chewed.

Why are enzymes necessary for metabolic functions?

Some enzymes help to break down large nutrient molecules, such as proteins, fats, and carbohydrates, into smaller molecules. This process occurs during the digestion of foodstuffs in the stomach and intestines of animals. Other enzymes guide the smaller, broken-down molecules through the intestinal wall into the bloodstream. Still other enzymes promote the formation of large, complex molecules from the small, simple ones to produce cellular constituents. Enzymes are also responsible for numerous other functions, which include the storage and release of energy, the course of reproduction, the processes of respiration, and vision. They are indispensable to life. Enzymes are necessary to break down macromolecules into monomers they are necessary in the body because they make reaction times faster and without them our reaction times would be very slow

Teeth

Structures in the mouth that physically break down food by chewing and grinding tear and chew food to help break it down mechanical digestion The more we chew, the more surface area there is for enzymes to activate on also it is easier for food to travel down your esophagus in smaller pieces

active site

The part of an enzyme or antibody where the chemical reaction occurs. A pocket or groove on the surface of the enzyme. Region of an enzyme into which a particular substrate fits.

catalyze

To speed up

Large Intestine

also called Colon Absorbs water and forms feces The last section of the digestive system, where water is absorbed from food and the remaining material is eliminated from the body The major function of the large intestine is to absorb water from the remaining indigestible food matter and transmit the useless waste material from the body.

Tongue

manipulates food for chewing and swallowing; a taste organ Muscular organ of the mouth; aids in speech, swallowing, and taste A mobile mass of muscular tissue covered with mucous membrane and located in the oral cavity Teeth chop food into small pieces, which are moistened by saliva before the tongue and other muscles push the food into the pharynx.

List the main organs of the Digestive System

mouth, salivary glands, gall-bladder, pancreas, pharanyx, esophagus, stomach, small intestine, large intestine

Activation Energy

the minimum amount of energy required to start a chemical reaction

induced fit

Brings chemical groups of the active site into positions that enhance their ability to catalyze the chemical reaction. Caused by entry of the substrate, the change in shape of the active site of an enzyme so that it binds more snugly to the substrate. This is the basis of the so-called induced-fit theory, which states that the binding of a substrate or some other molecule to an enzyme causes a change in the shape of the enzyme so as to enhance or inhibit its activity.

Small Intestine

Digestive organ where most chemical digestion and absorption of food takes place Functions of the small intestine. The small intestine is the part of the intestines where 90% of the digestion and absorption of food occurs, the other 10% taking place in the stomach and large intestine. The main function of the small intestine is absorption of nutrients and minerals from food. Alkaline pancreatic juices neutralizes acid chyme and its enzymes digest food Bild made in the live and stored in the gall blaster, emulsifies (breaks into smaller pieces) fat for attack by pancreatic enzymes

chemical digestion

Enzymes break down food into smaller molecules Process by which enzymes break down food into small molecules that the body can use Chemical digestion involves breaking down the food into simpler nutrients that can be used by the cells. Chemical digestion begins in the mouth when food mixes with saliva. Saliva contains an enzyme (amylase) that begins the breakdown of carbohydrates.

Liver

A large solid organ that lies in the right upper quadrant immediately below the diaphragm; it produces bile, stores glucose for immediate use by the body, and produces many substances that help regulate immune responses. a bitter greenish-brown alkaline fluid that aids digestion and is secreted by the liver and stored in the gallbladder. Since bile increases the absorption of fats, it is an important part of the absorption of the fat-soluble substances, such as the vitamins A, D, E, and K. Besides its digestive function, bile serves also as the route of excretion for bilirubin, a byproduct of red blood cells recycled by the liver. The liver filters and processes blood as it circulates through the body (so it can stop bleeding). It metabolizes nutrients, detoxifies harmful substances, makes blood clotting proteins, and performs many other vital functions. The cells in the liver contain proteins called enzymes that drive these chemical reactions.

Stomach

A muscular and elastic sac that serves mainly to store food, break it up mechanically, and begin chemical digestion of proteins and fat. Partial digestion of the food takes place here. The churning action of the stomach muscles physically breaks down the food. The stomach releases acids and enzymes for the chemical breakdown of food. The enzyme pepsin is responsible for protein breakdown. As food enters your stomach from your esophagus, your stomach mixes it up. Your stomach serves as your body's washing machine—mixing foods with acids (HCL), breaking apart foods into different nutrients.

Anus

A muscular opening at the end of the rectum through which waste material is eliminated from the body

Gallbladder

A muscular sac attached to the liver that secretes bile and stores it until needed for digestion A digestive accessory organ near the liver. The gallbladder stores and concentrates bile produced by the liver, and is stimulated to contrat by cholecystokin (CCK). The gallbladder is a pear-shaped, hollow structure located under the liver and on the right side of the abdomen. Its primary function is to store and concentrate bile, a yellow-brown digestive enzyme produced by the liver. ... An excess of cholesterol, bilirubin, or bile salts can cause gallstones to form.

Esophagus

A muscular tube that connects the mouth to the stomach. A muscular tube that in adult humans is about nine inches (23 centimeters) long and passes from the pharynx down the neck between the trachea and the spinal column and behind the left bronchus where it pierces the diaphragm slightly to the left of the middle line and joins the cardiac end of the stomach.

Pharynx

A passageway leading from behind the nasal cavity to the trachea. The pharynx is divided into three regions, named for their location. The nasopharynx is behind the nasal cavity, the oropharynx is behind the oral cavity, and the laryngopharynx is behind the larynx. The nasopharynx is a passageway for air only, but the oropharynx and laryngopharynx are passageways for both air and food; consequently they are lined with a much thicker layer of cells to resis damage due to abrasion. The throat An area in the vertebrate throat where air and food passages cross. Muscular tube at the rear of the mouth, through which air travels to the larynx and food from the mouth travels to the esophagus.

Rectum

A short tube at the end of the large intestine where waste material is compressed into a solid form before being eliminated

Appendix

A small, fingerlike extension of the vertebrate cecum; contains a mass of white blood cells that contribute to immunity. vestigial organs — not really necessary anymore but we still keep producing it because it doesn't harm reproduction (people without appendix aren't naturally selected)

substrate

A specific reactant acted upon by an enzyme A substance on which an enzyme acts during a chemical reaction.

bile

A substance produced by the liver that breaks up fat particles.

Enzyme

A type of protein that speeds up a chemical reaction in a living thing A protein that increases the rate of a chemical reaction without being changed by the reaction; an organic catalyst.

Pepsin

An enzyme present in gastric juice that begins the hydrolysis of proteins Enzyme that breaks down proteins into smaller polypeptide fragments

Pancreas

An organs in the abdominal cavity with two roles. The first is an exocrine role: to produce digestive enzymes and bicarbonate, which are delivered to the small intestine via the pancreatic duct. The second is an endocrine role: to secrete insulin and glucagon into the bloodstream to help regulate blood glucose levels. Enzymes, or digestive juices, produced by the pancreas are secreted into the small intestine to further break down food after it has left the stomach. The gland also produces the hormone insulin and secretes it into the bloodstream in order to regulate the body's glucose or sugar level.