Digestive System Gr.11 PDF

Human Substance Transport and Exchange  Digestive Systems  Respiratory Systems  Excretory System  Circulatory Systems  Description Transport and exchange of substances is one of the physiological functions of various organ systems of the human body and other multicellular...

Human Substance Transport and Exchange  Digestive Systems  Respiratory Systems  Excretory System  Circulatory Systems  Description Transport and exchange of substances is one of the physiological functions of various organ systems of the human body and other multicellular organisms. This process ensures each cell can perform its functions properly by providing it with the substances necessary for its metabolism, as well as by removing harmful waste substances. Considering the importance of the function, the process of transport and exchange of substances directly involves at least four different organ systems, namely the circulatory system, respiratory system, digestive system, and excretory system. In this chapter, the discussion on the organ systems of the human body will focus on the functions of these four organ systems the transport and exchange of substances in the human body.  Goals Students will be able to:  Explain the role of the structure and function of various organs in the process of transport and exchange of substances in humans  Analyze the relationship between organ structure and the function of transport and exchange of substances in humans.  Analyze the relationship between the function of transport and exchange of substances with abnormalities or disorders that arise in the organ system.  Process data from observations that show the relationship between organ structure and the function of transportation and exchange of substances in humans.  Communicate the results of investigations on cases of abnormalities or disorders of transport and substance exchange functions in the human body.  Food Human Digestive Organs System Diseases  Assessing Eating Behaviors What drives us to eat? – Hunger – Appetite – Cultural and social meaning of food – Habit or custom – Emotional Comfort – Convenience and advertising – Nutritional value – Social interactions.  Water Dehydration – abnormal depletion of body fluids The major component of blood Necessary for Electrolyte and pH balance Transporting cells and O2 Recommended amount – 8 glasses/day 50-60% of body is water  Protein Second most abundant substance in humans Key to every cell, antibodies, enzymes, and hormones Transport oxygen and nutrients Role in developing/repairing bone, muscle, skin Vital for human life May need additional protein if fighting off infection, recovering from surgery or blood loss, recovering from burns  Proteins Amino acids Building blocks of protein – 20 essential amino acids must be obtained from food – 11 non-essential amino acids produced by the body – Link together to form Complete protein – supplies all essential amino acids Incomplete protein – may lack some amino acids, but these can be easily obtained from different sources Few Indonesians suffer from protein deficiencies  Carbohydrates Best fuel – provide energy quickly and efficiently Two types – Simple sugars Glucose (monosaccharide) – most common form Fructose (monosaccharide) – found in fruits and berries Sucrose (disaccharide) – sources include granulated sugar, milk and milk products – Complex carbohydrates (polysaccharides) Starches – from flour, pasta, potatoes – Stored in the body as glycogen Fiber  Fiber Offers many health protections Colon and rectal cancer Breast cancer Constipation Heart Disease Diabetes Obesity Most Indonesians eat far less than recommended Recommended is 20-30 grams and average is 12 grams  Fats Also called lipids Misunderstood but vital group of basic nutrients – Maintain healthy skin – Insulate body organs – Maintain body temperature – Promote healthy cell function – Carry fat-soluble vitamins A, D, E, and K – Are a concentrated form of energy Assignment for next session The food digestion process Mechanical digestion process The process of changing food from a large form into a smaller form. Chemical digestion process The process of changing food from complex substances into simpler substances with the help of enzymes. The human digestive system Digestive tract It consists of the mouth - esophagus - stomach – intestines (small intestine & large intestine) – rectum and anus. Digestive glands Consists of salivary glands, liver, gall bladder (bile) and pancreas. Tooth structure crown neck root enamel dentin pulp Types of tooth Incisor For cutting Canine For ripping and tearing food Pre Molar For chewing food Molar For chewing food Tongu e Taste bud apparatus Turning the food over Pushing food into the esophagus  Salivary glands Produces saliva Helps the process of swallowing food Three kinds of salivary glands in the oral cavity - Parotid gland Under the ear, saliva is liquid - Submandibular gland Under the jaw, saliva containing water and slime - Sublingual gland Under the tongue, water- and mucus-containing gum In the tongue there is the enzyme ptialin (amylase) Works to convert food in the mouth that contains carbohydrates (amylum) into simple sugars (maltose) The enzyme works well at pH 6.8 - 7 and a temperature of 37°C.  Esophagus Composed of smooth muscle Approximately 20 cm long There is a swallowing movement called peristalsis which causes food to be pushed into the stomach In the esophagus food does not undergo digestion. In front of the esophagus there is a respiratory tract called the trachea (throat) When we swallow food there is a cartilage that closes the throat Stomach Also called Ventriculus Located on the upper left side of the abdominal cavity under the chest cavity (diaphragm) Divided into three parts  Upper part (cardiac)  Middle part (fundus)  Lower part (pylorus) Mechanical and chemical digestion occurs Enzymes in the stomach Pepsin Breaks down protein into peptone Renin Coagulates milk protein or casein HCl (gastric juice) Kills germs found in food and activates pepsin Small intestine Measures about 6.5 meters Estuary of the pancreatic sap and bile ducts Consists of 3 sections  duodenum  jejunum  illium Duodenum The place where the bile duct and pancreatic duct meet The bile duct drains the bile produced by the liver The function of bile is to emulsify lipids so that fats are easily digested Jejunum Produces the same enzymes as those produced by the pancreas Enzyme type  Amylase Break down starch into glucose  Lipase Break down fat into fatty acids and glycerol  Trypsin  Illeum Food that has become food essence will be absorbed. Glucose is partially stored in the liver in the form of glycogen. Some food is circulated throughout the body through the blood vessels. Fatty acids and glycerol are transported through the kil vessels (lymph vessels or lymph) in the intestinal area. The surface of the illeum has folds called intestinal spikes or villi.  Large intestine (Colon) Food that is not digested in the small intestine along with mucus will go to the large intestine to become feces. In the large intestine there are Escherichia coli bacteria, which function:  Helps the decay process  Produce vitamin K The large intestine consists of :  The part that rises starting from the appendix (appendix)  The horizontal part  The descending part and ends at the anus.  The process of expelling digestive  Rectum Rectum is at the end of large intestine, a long, continuous tube that includes your colon, rectum and Anus. Rectum makes up the last 6 inches or so, just before it turns into the anal canal. This is the last stop on your food’s journey through your gastrointestinal tract before it exits.  Anus the opening at the far end of the digestive tract through which stool leaves the body. Acts like a gate that allows the waste to exit the body Liver and Gallbladder Liver Produces bile, which helps digest fats. The liver also filters blood, removes tox stores energy. Gallbladder Stores bile produced by the liver and releases it into the small intestine when Bile Duct Connects the gallbladder to the small intestine, allowing bile to flow into the d Pancreas Enzymes The pancreas produces digestive enzymes that break down carbohydrates, proteins, and fats. Insulin The pancreas secretes insulin, a hormone that regulates blood sugar levels. Glucagon The pancreas also produces glucagon, a hormone that raises blood sugar levels. Digestive Enzymes Enzyme Function Source Amylase Breaks down Saliva, Pancreas carbohydrates into simple sugars Protease Breaks down Stomach, Pancreas proteins into amino acids Lipase Breaks down Pancreas fats into fatty acids and glycerol Nutrient Absorption Villi and Microvilli Tiny finger-like projections in the small intestine increase surface area for nutrient absorption. Bloodstream Nutrients are absorbed into the bloodstream through capillaries within the villi.  Digestive System Disorders Mumps disease (parotitis) Infection of the mumps/parotid glands Inflammation of the stomach wall (ulcer) High production of gastric juice Indigestion Gastric distress due to too much food Colic Gastric pain due to stimulating foods (chili, alcohol)  Inflammation of the appendix (appendicitis) Infection of the appendix due to food entering the appendix and not being able to pass out Constipation Absorption of a lot of water in the large intestine so that the feces become hard. Eating foods that contain a lot of fiber is one way to avoid constipation. Diarrhea Slow absorption in the intestine due to germ infection