Good Afternoon

S SEE HOW MUCH DO YOU REMEMBE

QUIZ TIME!

On a half sheet of paper, write the

name of each colored organ:

1. Light
Green:
2. Red:
3. Pink:
4. Brown:
5. Purple:
6. Dark
Green:
7. Yellow:

by: JELLY ROSE

B.OTAYDE

Anatomy &Physiology
THE DIGESTIVE SYSTEM

OF

OBJECTIVES:
At the end of the class, students
will be able to:
1. identify the organs that make
up the digestive system;
2. describe how the organs of the
digestive system work together
to carry out digestion of food.

DIGESTIVE
SYSTEM

DIGESTIVE
SYSTEM

- THE ORGANS
RELATED TO THE
INGESTION AND
DIGESTION OF
FOOD
DIGESTION: THE
MECHANICAL AND
CHEMICAL
PROCESSES BY
WHICH FOOD IS
BROKEN DOWN IN
THE
GASTROINTESTINA
L TRACT AND
RENDERED
ABSORBABLE.

Digestion
Phases Include
1. Ingestion
2. Mechanical and Chemical
Digestion
3. Absorption
4. Elimination/Defecation

1.ORAL CAVITY (MOUTH)

Digestive action:
Mastication (breaking
of food to smaller
parts: mechanical
breakdown);
Salivary glands:
saliva moistens and
softens the food for
swallowing
Salivary amylase:
converts starch to
maltose (a
disaccharide) or to
shorter chains glucose
Some absorption of

2. PHARYNX
- a muscular
passage between
the oral cavity
and the
esophagus
- no digestive
action occurs
- continues the
movement of the
bolus by the
reflexive action of

3. ESOPHAGUS
- is a muscular tube about 10
inches long that takes food
from phary4x to stomach
- no digestive action occurs
- peristalsis forces the bolus
into the stomach with the
help of the mucous secretions
- Cardiac sphincter: opening
to the stomach; closes after
entering of the food to
prevent regurgitation

4.
- is a j-shaped sac that
STOMACH
extends from esophagus
to the small intestines.
- Rugae: fold in mucous
membranes; smooth out
when stomach is full; they
allow the stomach to
expand.
- Serves as reservoir of
food
- it takes 4-6 hours for the
food to pass completely
to the small intestines

STOMACH:
DIGESTIVE
protein begins
and further
mechanical
digestion occurs
ACTION

- Some water and minerals,

certain drugs, and alcohol are
absorbed in the stomach.
Gastrin:
hormone
that
stimulates the secretion of
gastric juice so that there is
more present in the stomach
when the food arrives (this is
stimulated even before the
food enters and can be
triggered by the sense of
smell)

STOMACH: DIGESTIVE
Hydrochloric
aciddestroys
ACTION
harmful bacteria , makes certain
minerals like iron and calcium more
absorbable; pH (1-2) of the gastric
juice.
Gastric
lipase:
enzyme
responsible of breaking down of
butterfat molecules into smaller
ones.
Churning action of the muscular
walls:
muscular
activity
that
thoroughly mixes the food with
gastric juice.

STOMACH: DIGESTIVE
Chymea semi-fluid mass
ACTION
partially digested material as

of
a

result of digestion in the stomach.

Pyloric Sphincter- the valve
separating the stomach from small
intestine.
Gastroparesis- is defined as the
delayed gastric emptying and be
caused by a variety of pathologies
including
Diabetes
mellitus,
neuropathic disorders, infiltrating
diseases or as a post-surgical
complication.

5. SMALL
INTESTINE

canal (approximately 20ft)

- extends from the pyloric sphincter
of the stomach to the large
intestines
- consists of three (3) parts:
1. Duodenum: first 10 inches
2. Jejunum: is the middle 8ft
3. Ileum: 11ft
- 90% of the digestive action in the
alimentary canal and nearly all
absorption of the products of
digestion occur in the small
intestine.

breaks down any remaining

SMALL
INTESTINE
starch into maltose
Maltase: breaks down
maltose to glucose and
glucose.
Sucrase: Breaks down
sucrose to glucose and
fructose.
Lactase: breaks down
lactose to glucose and
galactose.

B. Digestion
of Fats:
SMALL
INTESTINE

Bile Salts: emulsifies the fats

Emulsification:
physical
breaking down of fats into tiny
droplets.
In this way, more
surface area of fats is exposed to
the chemical action of the enzyme
pancreatic lipase.
Pancreatic lipase: completes
the
digestion
by
reducing
triglycerides to diglycerides and
monoglycerides, fatty acids and
glycerol.
Lingual lipase: is an important
enzyme in infants not in adults.

SMALL INTESTINE

C. Digestion of Protein:
shorter polypeptides resulting from the
digesting action of the stomach are further
broken down by the action of pancreatic and
intestinal enzymes
Two (2) pancreatic enzymes responsible
for protein splitting:
Trypsin
and
chymotrypsin:
inactive
precursors that activated by other enzymes
Peptidases: act on the smaller molecules
produced by the pancreatic enzymes,
reducing them to single amino acids and
small peptides, t he final product of protein
digestion

ABSORPTION
SMALL INTESTINE
the inner surface of the small intestine
has mucosal folds, villi, and microvilli
to increase the surface area for
maximum absorption.
Serves as unit that accomplishes
absorption of nutrients
Hepatic Portal Vein: is a division of
the vascular system by which blood from
the digestive organs and spleen
circulates before returning to the heart.
In the liver, the nutrients are modified
according to the needs of the body.
Ileocecal valve: part that separates
the small form large intestine; prevent
back

LARGE INTESTINE
also called as colon
extends from the ileum to the anus
Cecum: first portion of the large
intestine; appendix is attached to it
Ascending, transverse,
descending, sigmoid to the
rectum and anal canal.
Water: is the mains substance
absorbed in the colon including
absorption of some minerals and
vitamins

Accessory Organs
Not part of the
path of food, but
play a critical
role.

Include: Liver, gall bladder, and pancreas

Liver
Directly affects digestion by
producing bile
Bile helps digest fat
filters out toxins and
waste including drugs and
alcohol

23

Gall Bladder
Stores bile from the
liver, releases it
into the small
intestine.
Fatty diets can
cause gallstones

Pancreas
Produces digestive
enzymes to digest
fats, carbohydrates
and proteins
Regulates blood
sugar by producing
insulin

Rectum and
Anus
- AIDS IN THE PROCESS
OF ELIMINATION

GROUP
ACTIVITY

MAKE AN ANALOGY
OF THE DIGESTIVE
INSTRUCTIONS:
PROCESS USING THE PICTURE GIVEN.
TRY TO ANSWER THE FOLLOWING
QUESTIONS IN YOUR PRESENTATION.
1. What are the 4 stages of food
processing by the digestive system in their
proper sequence?
2. What does it mean when we say that
food went down the wrong tube?

SCIENCE PRESENTATION EVALUATION RUBRIC

CATEGORY

SCORING CRITERIA
POINTS
ORGANIZATI The type of presentation is appropriate for the
5
ON
topic and audience.
15 POINTS Information is presented in a logical sequence.
5
Presentation appropriately cites at least 2
5
references.
CONTENT Introduction is attention getting and
5
20 POINTS establishes the speakers credibility.
Scientific terms are appropriate for the target
5
audience.
Presentation contains scientifically accurate
5
materials.
There is an obvious conclusion summarizing the
5
presentation.
PRESENTATIO Presentation is interesting and eye-catching.
5
N
Presentation is visible and creative.
5
ORAL OR
Length of the presentation is within the
5
OTHER
assigned time requirement.
15 POINTS

EVALUATION
QUIZ

________ 1. produces bile

a. salivary

MATCH THE DIGESTIVE ORGAN LISTED IN COLUMN B WITH THEIR FUNCTIONS LISTED IN
glands
COLUMN A.
_________2. absorbs water
b.
esophagus
_________3. churning occurs here
c.
stomach
_________4. muscular tube connecting
d. small
intestine
the laryngeopharynx with the stomach
e. liver
_________5. Produces both exocrine and
f. gall
bladder
endocrine secretions
g. large
intestine
_________6. stores bile
h. pancreas
_________7. Secretes a substance that initiates i. rectum
carbohydrate digestion
_________8. part where nearly all absorption of
products of digestion occurs

ASSIGNMENT:
RESEARCH AND
MAKE AT LEAST 5
DISEASES OF THE
ORGANS OF THE
DIGESTIVE SYSTEM