BIOLOGY

CONCEPTS & CONNECTIONS Fourth Edition

Neil A. Campbell Jane B. Reece Lawrence G. Mitchell Martha R. Taylor

CHAPTER 21 Nutrition and Digestion

Modules 21.1 21.3
From PowerPoint Lectures for Biology: Concepts & Connections
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

Getting Their Fill of Krill Animals obtain and process nutrients in a variety of ways Humpback whales eat small fishes and crustaceans called krill
This painting shows how the whales corral their food using bubble nets

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

 Humpback whales strain their food from seawater using large, brushlike plates called baleen
When they feed, they take in large amounts of seawater in which the fish and krill live They must filter out the water in order to get a meal

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

 In a typical day, a humpback whales digestive system will process as much as 2 tons of fish and krill
They store the excess energy they harvest in the form of blubber
In about 4 months, a humpback whale eats, digests, and stores as fat enough food for an entire year

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

OBTAINING AND PROCESSING FOOD 21.1 Animals ingest their food in a variety of ways Animal diets are highly varied
Herbivores are plant-eaters

Carnivores are meat-eaters

Omnivores eat both plants and other animals

Figure 21.1A
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

 Most animals ingest chunks of food

Figure 21.1E
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

 Some animals are suspension feeders, consuming particles from water

Some are substrate feeders, living in or on their food source

Figure 21.1B, C
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

 Some are fluid feeders, sucking liquids

Figure 21.1D

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

21.2 Overview: Food processing occurs in four stages

Small molecules Pieces of food Mechanical breakdown

Food

Nutrient molecules enter body Chemical breakdown (enzymatic hydrolysis) cells

Undigested material

1 INGESTION

2 DIGESTION

3 ABSORPTION

ELIMINATION

Figure 21.2
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

21.3 Digestion occurs in specialized compartments Food is digested in compartments housing hydrolytic enzymes Most animals have a specialized digestive tract

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

 Relatively simple animals have a sac with a single opening

This is called a gastrovascular cavity

Example: hydra
Mouth Tentacle

Flagella Food particle Engulfment Gastro- of food vascular particle cavity Digestion in food vacuole

Hydrolytic enzymes

Food (Daphnia, a water flea)

Figure 21.3A
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

 In most animals, the digestive compartment is an alimentary canal

This is a tube running from mouth to anus This tube is divided into specialized regions that process food sequentially
Crop Esophagus Pharynx Gizzard Intestine

Anus Mouth EARTHWORM

Wall of intestine Interior of intestine

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

Figure 21.3B

Esophagus Gizzard

Stomach
Anus

Esophagus Stomach Intestine Crop Gastric pouches Mouth GRASSHOPPER Mouth Crop Anus BIRD Gizzard Intestine

Figure 21.3B (cont)

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

BIOLOGY
CONCEPTS & CONNECTIONS Fourth Edition
Neil A. Campbell Jane B. Reece Lawrence G. Mitchell Martha R. Taylor

CHAPTER 21 Nutrition and Digestion

Modules 21.4 21.11
From PowerPoint Lectures for Biology: Concepts & Connections
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

HUMAN DIGESTIVE SYSTEM 21.4 The human digestive system consists of an alimentary canal and accessory glands

When food is swallowed, it is moved through the alimentary canal by peristalsis

Peristalsis is rhythmic muscle contraction in the walls of the digestive tract Ringlike sphincter muscles regulate the passage of food

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

Oral cavity Mouth Tongue Salivary glands Liver Stomach Esophagus Pharynx

Pyloric sphincter Gallbladder Pancreas Small intestine Large intestine Rectum Anus
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

Stomach

Small intestine

Figure 21.4

21.5 Digestion begins in the oral cavity The teeth break up food

Saliva moistens it
Salivary enzymes begin the hydrolysis of starch The tongue pushes the chewed food into the pharynx

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

TEETH Incisors Canine Premolars Molars

Tongue

Wisdom tooth

Salivary glands

Opening of a salivary gland duct

Figure 21.5

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

21.6 The food and breathing passages both open into the pharynx The swallowing reflex moves food from the pharynx into the esophagus
At the same time, food is kept out of the trachea

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

Tongue Pharynx Larynx Trachea (windpipe) Sphincter contracted

Bolus of food Epiglottis up

Epiglottis down

Esophageal sphincter Esophagus

Larynx up Esophagus Sphincter relaxed

Larynx down

Sphincter contracted

Figure 21.6

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

21.7 The esophagus squeezes food along to the stomach Peristalsis in the esophagus moves food boluses into the stomach
Circular muscle layer Relaxed muscles Circular muscles contract, constricting passageway and pushing bolus down

Relaxed muscles

Bolus of food Longitudinal muscles contract, shortening passageway ahead of bolus Longitudinal muscle layer Stomach

Figure 21.7
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

21.8 The stomach stores food and breaks it down with acid and enzymes The stomach mixes food with gastric juice
The gastric juice contains pepsin, which begins the hydrolysis of protein

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

Interior surface of stomach Food particle

Pits Gastric juice (mucus, HCI, and pepsinogen) 3 Epithelium

Gastric juice

Pepsinogen 2 Mucous HCI cells

Pepsin (active enzyme)

Pyloric sphincter
STOMACH Gastric gland 1 Chief cells

Pariental cells

Figure 21.8

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

21.9 Connection: Bacterial infections can cause ulcers New evidence suggests that a spiral-shaped prokaryote causes gastric ulcers
Helicobacter pylori growth erodes protective mucus and damages the stomach lining

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

21.10 The small intestine is the major organ of chemical digestion and nutrient absorption Alkaline pancreatic juice neutralizes stomach acids
Its enzymes digest polysaccharides, proteins, nucleic acids, and fats

Bile emulsifies fat droplets for attack by pancreatic enzymes

It is made in the liver and stored in the gall bladder

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

Bile Liver

Gallbladder Bile Acid chyme

Stomach

Duodenum of small intestine

Pancreas

Figure 21.10A

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

 Enzymes from the walls of the small intestine complete the digestion of many nutrients

Table 21.10
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

 The lining of the small intestine is folded and covered with tiny, fingerlike villi
Villi increase the absorptive surface

Nutrients pass through the epithelium of the villi and into the blood
The blood flows to the liver

The liver can store nutrients and convert them to other substances the body can use

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

INTERIOR OF INTESTINE Blood vessel with blood en route to the liver Nutrient absorption Nutrient absorption Microvilli Epithelial cells Lumen

Muscle layers
Circular folds Villi Blood capillaries Lymph vessel Nutrient absorption EPITHELIAL CELLS

INTESTINAL WALL

VILLI
Figure 21.10B

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

21.11 The large intestine reclaims water Undigested material passes to the large intestine, or colon
Water is absorbed Feces are produced
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

Large intestine (colon)

End of small intestine

Small intestine

Rectum
Anus Nutrient flow Appendix Cecum Figure 21.11

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

BIOLOGY
CONCEPTS & CONNECTIONS Fourth Edition
Neil A. Campbell Jane B. Reece Lawrence G. Mitchell Martha R. Taylor

CHAPTER 21 Nutrition and Digestion

Modules 21.12 21.20
From PowerPoint Lectures for Biology: Concepts & Connections
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

DIETS AND DIGESTIVE ADAPTATIONS 21.12 Adaptations of vertebrate digestive systems reflect diet

Herbivores and omnivores generally have longer alimentary canals than carnivores
Plant matter is more difficult to digest than meat Nutrients in vegetation are less concentrated than in meat

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

Small intestine

Small intestine

Stomach

Cecum

Colon (large intestine)

CARNIVORE
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

HERBIVORE

Figure 21.12A

 Some mammals house cellulose-digesting microbes in the colon or cecum

The cecum is a pouch where the large and small intestines connect

Examples: horses and elephants

Other mammals re-ingest their feces to recover nutrients

Examples: rabbits and some rodents

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

 Ruminants such as cows process cellulose in a four-chambered stomach

Intestine

3 Omasum

1 Rumen
Esophagus

Rumen

4 Abomasum

2 Reticulum

Figure 21.12B
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

NUTRITION 21.13 Overview: A healthful diet satisfies three needs

An animals diet provides

fuel for its activities

raw materials for making the bodys own molecules

essential nutrients that the body cannot make

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

21.14 Chemical energy powers the body Once nutrients are inside cells, they can be oxidized by cellular metabolism to generate energy
This energy is in the form of ATP

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

 The energy a resting animal requires each day to stay alive is its basal metabolic rate (BMR)

Figure 21.14
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

 More energy is required for an active life

Excess energy is stored as glycogen or fat

Table 21.14

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

21.15 Connection: Body fat and fad diets The human body tends to store excess fat molecules instead of using them for fuel A balanced diet includes adequate amounts of all nutrients

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

 Fad diets are often ineffective and can be harmful

Table 21.15

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

21.16 Connection: Vegetarians must be sure to obtain all eight essential amino acids The eight essential amino acids that adults require must be obtained from food
They are easily obtained from animal protein They can also be obtained from the proper combination of plant foods
Figure 21.16
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

ESSENTIAL AMINO ACIDS Methionine Valine (Histidine) Threonine Phenylalanine Corn Leucine Isoleucine Tryptophan Lysine Beans and other legumes

21.17 Connection: A healthful diet includes 13 vitamins Most of these vitamins function as coenzymes

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

Table 21.17 (Water-soluble vitamins)

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

Table 21.17 (Fat-soluble vitamins)

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

21.18 Connection: Essential minerals are required for many body functions Minerals are elements other than carbon, hydrogen, oxygen, and nitrogen
They play a variety of roles in the body

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

Table 21.18
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

21.19 Connection: What do food labels tell us? Food labels provide important nutritional information about packaged foods

Figure 21.19
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

21.20 Connection: Diet can influence cardiovascular disease and cancer Choice of diet may reduce the risk of cardiovascular disease and cancer
BEHAVIORAL RISK FACTORS Fatty diet High blood cholesterol High blood pressure UNAVOIDABLE RISK FACTORS Aging

Lack of exercise

Family history

CARDIOVASCULAR DISEASE

Smoking

Being male

Figure 21.20
Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

Table 21.20

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings

 A sound diet supplies

enough raw materials to make all the macromolecules we need
the proper amounts of prefabricated essential nutrients enough kilocalories to satisfy our energy needs

Copyright 2003 Pearson Education, Inc. publishing as Benjamin Cummings