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Mouth
-teeth breaks food into smaller pieces. This
Chapter 6-Nutrition: Human digestive system
increases surface area for salivary amylase
reaction
Salivary glands -contains saliva from salivary glands
-produces saliva -tongue:
-saliva contains: 1.tastes food
1. water: gives moisture to food 2.pushes food towards teeth while eating
2. mucus: attaches small pieces of 3. rolls food pieces into bolus (ball)
food to form bolus
3. salivary amylase: digests starch
Example: Oesophagus
Salivary amylase -moves bolus towards stomach through
Starch maltose peristalsis
-peristalsis: rhythmic contraction and
relaxation of the alimentary canal.
Liver -no enzymes
-produces bile
-bile stored in gall bladder Stomach
-produces gastric juice (acidic)
Gall bladder -gastric juice contains:
-stores bile (alkaline)
-no enzymes 1. Hydrochloric acid:
-purpose of bile: i) to kill microorganisms in food
1. emulsifies lipid into lipid droplets ii) to set an optimum pH for stomach
so that the surface area is increased. enzymes
This increases lipase digestion. iii) to stop the activity of salivary
2. provides an optimum pH in amylase
duodenum so that pancreatic
enzymes can work efficiently. 2. Pepsin:
pepsin
Protein Polypeptides
Duodenum
-part of small intestine 3. Rennin:
-the region after stomach Rennin
-does not produce enzymes Caseinogen casein
-place where bile and pancreatic (soluble milk (insoluble milk
enzymes meet. protein) protein)

Ileum
-part of small intestine Anus Pancrease
-absorbs digested food -expels faeces -produces pancreatic juice (alkaline)
-produces intestinal juice (alkaline) -juice contains LAT (Lipase, Amylase,
-juice contains SMEL enzymes Trypsin) enzymes:
Rectum Lipase
Sucrase
-part of large intestine 1. fats/lipids fatty acids
sucrose glucose + fructose
-stores faeces temporarily +
-no enzymes glycerol
Maltase
maltose glucose Amylase
Colon 2. starch maltose
Erepsin -part of large intestine
peptides amino acids -no enzymes Trypsin
-absorbs water from 3. Polypeptides peptides
Lactase chyme
lactose glucose + galactose

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