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Contents
fats proteins
minerals
vitamins
water
fibre
carbohydrates
These chemicals are often chains of smaller, more useful chemicals, joined together.
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carbohydrate
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ENERGY
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Physical means like slicing and cleaving food does not break down the long chain molecules and release the sugars.
This is because we cant release sugars from carbohydrates by physically breaking them up.
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Chemical breakdown
The chain of sugars is held together by chemical bonds
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Food solubility
The food needs to be soluble so that it can dissolve in the blood and thus, be transported around the body. The smaller the food, the more likely they will dissolve. So the digestive system has to cope with both these problems. Soluble product Digestion
Blood vessel
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Contents
Each organ has a particular function and only by working together will they get the job done.
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The sound of a rumbling stomach and the fact that food looks very different when it leaves, compared to when it enters mean that the body must be doing something to the food during its journey.
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The shape of the food must be physically changed so that it can fit through the small diameter of the digestive system.
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This allows useful chemicals to be released and dissolve in the blood. To be broken down chemically, the bonds must be broken.
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In we go!
Digestion is the chemical and physical breakdown of large insoluble molecules into small soluble molecules.
Lets take a close look at how this happens Open wide
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anus
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Our guts
But how does a 9m tube fit into a space, which is less than a metre long?
It is extremely folded!
In addition, the tube passes through organs on its route from the mouth to the anus.
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Physical digestion
The mouth is where digestion begins. Here we find both chemical and physical methods of digestion.
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Contents
Teeth:
Each is designed to do a different job.
premolar canine incisor molar
central incisor
latent incisor
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Diagram of a tooth
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If we look at the teeth of other animals many of them too have these 4 types of teeth.
However, the number of each type, their size and their shape differ between species.
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Sharp pointed teeth, which are used to bite and tear food. Incisors
Small rectangular shaped teeth, which are found between the canines. They are used for cutting food. Premolars Found behind the canines and are used to grind soft food. Molars Found behind the premolars and are used to grind hard food.
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Saliva
These glands (a special type of tissue) produce saliva, a sticky liquid.
Being a liquid, it softens the food and allows the digested food to be rolled into a ball just before it is swallowed.
It also contains a chemical known as an enzyme.
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Contents
Enzyme properties:
What is an enzyme? Enzymes are chemicals, which act to speed up chemical reactions. They are produced from glandular tissue, which is found all over the body. In order to understand how an enzyme works, you have to think of it as having a particular shape. Somewhere on the surface of the enzyme is an important region known as the active site.
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Active site
enzyme
In order for an enzyme to be able to speed up or catalyse a reaction, it must attach to the chemicals that are reacting. It does so using its active site.
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Specificity of enzymes
The red areas on these two reacting chemicals represents the areas where the active site of the enzyme will attach. The enzyme will attach to both at the same time.
Enzymes are very specific. Enzymes can only speed up certain reactions. If the shape of the reacting chemicals does not match the shape of the active site, the enzyme will not be able to work.
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You probably have a certain place to work, or you work at a certain time, you may like listening to music whilst you work or else you can only work if it is completely silent.
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Enzymes and pH
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proteins
carbohydrates
fats
Therefore, it is not surprising that the digestive system has enzyme-producing glands that relate to these three types of food. Remember that the shape of the chemicals within the different food groups will be different. Therefore the shape of the enzymes that digest these chemicals will also be different.
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Digestive enzymes:
Carbohydrates are chains of identical sugar molecules. The enzyme that digests carbohydrates must be able to break the chemical bonds between the individual sugar molecules.
sites of enzyme attack sugar
The product of the chemical breakdown of carbohydrates is sugar. The sugar is known as glucose.
Enzymes that digests carbohydrates are known as carbohydrases.
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Carbohydrates
carbohydrase
Sugars
carbohydrase
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The digestion of proteins can be represented by the following equation. protease Protein Amino Acids
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glycerol phosphate
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Carbohydrase in saliva
Of these three enzymes, the only one that is released within the mouth is carbohydrase. This is partly because the conditions within the mouth are suitable for carbohydrase action.
The carbohydrase in saliva in combination with other digestive carbohydrases added later from the pancreas and the small intestine complete carbohydrate digestion.
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physical digestion
chemical digestion
The food could now pass down either the trachea (windpipe) or the gullet/oesophagus.
Contents
Multiple-choice quiz
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