THE WAY FOOD WORKS CONTINUING ON TO DIGESTION...
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1 THE WAY FOOD WORKS CONTINUING ON TO DIGESTION...
2 ORGANIZATION OF THE DIGESTIVE TRACT
3
4 IN ORDER TO ACCESS THE NUTRIENTS AND RAW MATERIALS IN FOOD, IT MUST BE BROKEN DOWN AND ABSORBED
5 IN ORDER TO ACCESS THE NUTRIENTS AND RAW MATERIALS IN FOOD, IT MUST BE BROKEN DOWN AND ABSORBED MOUTH --> ESOPHAGUS --> STOMACH --> SMALL INTESTINE --> LARGE INTESTINE --> RECTUM
6 IN ORDER TO ACCESS THE NUTRIENTS AND RAW MATERIALS IN FOOD, IT MUST BE BROKEN DOWN AND ABSORBED MOUTH --> ESOPHAGUS --> STOMACH --> SMALL INTESTINE --> LARGE INTESTINE --> RECTUM DIGESTION IS BOTH MECHANICAL AND CHEMICAL
7 STEPS OF DIGESTION
8 STEPS OF DIGESTION MOUTH- MOSTLY MECHANICAL
9 STEPS OF DIGESTION MOUTH- MOSTLY MECHANICAL ESOPHAGUS- MUSCULAR TUBE MOVES FOOD TO STOMACH
10 STEPS OF DIGESTION MOUTH- MOSTLY MECHANICAL ESOPHAGUS- MUSCULAR TUBE MOVES FOOD TO STOMACH STOMACH- GRINDING + CHEMICALS
11 STEPS OF DIGESTION MOUTH- MOSTLY MECHANICAL ESOPHAGUS- MUSCULAR TUBE MOVES FOOD TO STOMACH STOMACH- GRINDING + CHEMICALS SMALL INTESTINE- CHEMICAL
12 STEPS OF DIGESTION MOUTH- MOSTLY MECHANICAL ESOPHAGUS- MUSCULAR TUBE MOVES FOOD TO STOMACH STOMACH- GRINDING + CHEMICALS SMALL INTESTINE- CHEMICAL LARGE INTESTINE- WATER ABSORBED
13 STEPS OF DIGESTION MOUTH- MOSTLY MECHANICAL ESOPHAGUS- MUSCULAR TUBE MOVES FOOD TO STOMACH STOMACH- GRINDING + CHEMICALS SMALL INTESTINE- CHEMICAL LARGE INTESTINE- WATER ABSORBED UNDIGESTED FOOD LEAVES BODY AS SOLID WASTE
14 STEPS OF DIGESTION MOUTH- MOSTLY MECHANICAL ESOPHAGUS- MUSCULAR TUBE MOVES FOOD TO STOMACH STOMACH- GRINDING + CHEMICALS SMALL INTESTINE- CHEMICAL LARGE INTESTINE- WATER ABSORBED UNDIGESTED FOOD LEAVES BODY AS SOLID WASTE
15 CARBOHYDRATE DIGESTION
16 CARBOHYDRATE DIGESTION GOAL: TO BREAK POLYSACCHARIDES AND DISACCHARIDES INTO MONOSACCHARIDES THAT CAN BE CONVERTED TO GLUCOSE
17 WATCH THE SUGAR MOLECULE
18
19 MOUTH- ENZYME AMYLASE BREAKS STARCH INTO SMALLER MOLECULES
20 MOUTH- ENZYME AMYLASE BREAKS STARCH INTO SMALLER MOLECULES STOMACH- CARBOHYDRATES COMBINE WITH HYDROCHLORIC ACID, DEACTIVATING AMYLASE
21 MOUTH- ENZYME AMYLASE BREAKS STARCH INTO SMALLER MOLECULES STOMACH- CARBOHYDRATES COMBINE WITH HYDROCHLORIC ACID, DEACTIVATING AMYLASE SMALL INTESTINE:
22 MOUTH- ENZYME AMYLASE BREAKS STARCH INTO SMALLER MOLECULES STOMACH- CARBOHYDRATES COMBINE WITH HYDROCHLORIC ACID, DEACTIVATING AMYLASE SMALL INTESTINE: PANCREAS- SECRETES PANCREATIC AMYLASE, DIGESTING ANY REMAINING STARCH INTO MALTOSE
23 MOUTH- ENZYME AMYLASE BREAKS STARCH INTO SMALLER MOLECULES STOMACH- CARBOHYDRATES COMBINE WITH HYDROCHLORIC ACID, DEACTIVATING AMYLASE SMALL INTESTINE: PANCREAS- SECRETES PANCREATIC AMYLASE, DIGESTING ANY REMAINING STARCH INTO MALTOSE ALL DISACCHARIDES ARE SPLIT INTO MONOSACHARIDES AND ABSORBED INTO THE BLOODSTREAM
24 OBJID=AP15806
25 BLOOD SUGAR AND INSULIN
26 BLOOD SUGAR AND INSULIN AS GLUCOSE ENTERS THE BLOODSTREAM AND THE GLUCOSE LEVEL RISES, CELLS IN THE PANCREAS RELEASE INSULIN
27 BLOOD SUGAR AND INSULIN AS GLUCOSE ENTERS THE BLOODSTREAM AND THE GLUCOSE LEVEL RISES, CELLS IN THE PANCREAS RELEASE INSULIN INSULIN IS A HORMONE THAT LOWERS THE BLOOD GLUCOSE LEVEL BY PROMOTING THE UPTAKE OF GLUCOSE INTO THE CELLS OR INTO THE LIVER FOR GLYCOGEN STORAGE
28
29 GLUCOSE LEVEL MUST REMAIN CONSTANT
30 GLUCOSE LEVEL MUST REMAIN CONSTANT TOO HIGH- CAN DAMAGE BLOOD VESSELS
31 GLUCOSE LEVEL MUST REMAIN CONSTANT TOO HIGH- CAN DAMAGE BLOOD VESSELS TOO LOW- WILL DEPRIVE CELLS (ESPECIALLY THE BRAIN) OF ENERGY
32 GLUCOSE LEVEL MUST REMAIN CONSTANT TOO HIGH- CAN DAMAGE BLOOD VESSELS TOO LOW- WILL DEPRIVE CELLS (ESPECIALLY THE BRAIN) OF ENERGY NO WAY TO MAKE ATP
33
34 FAT DIGESTION
35 FAT DIGESTION FATS ARE NOT WATER SOLUBLE-- MUST BE DIGESTED AND TRANSPORTED DIFFERENTLY
36 FAT DIGESTION FATS ARE NOT WATER SOLUBLE-- MUST BE DIGESTED AND TRANSPORTED DIFFERENTLY
37 FAT DIGESTION FATS ARE NOT WATER SOLUBLE-- MUST BE DIGESTED AND TRANSPORTED DIFFERENTLY OBJID=DTY2003
38 NO DIGESTION IN MOUTH REACH STOMACH INTACT WHERE THEY ARE MIXED AND BROKEN INTO SMALLER DROPLETS SMALL INTESTINE GALL BLADDER RELEASES BILE TO BREAK LARGER FAT MOLECULES INTO TINY DROPS PANCREAS SECRETES ENZYMES TO SEPARATE FATTY ACIDS AND GLYCEROL
39 ABSORPTION AND TRANSPORT OF FATS
40 ABSORPTION AND TRANSPORT OF FATS SMALL COMPOUNDS CALLED MICELLES FORM BY TRAPPING THE FATTY ACIDS AND MONOGLYCERIDES IN A BUBBLE OF BILE AND PHOSPHOLIPIDS
41 ABSORPTION AND TRANSPORT OF FATS SMALL COMPOUNDS CALLED MICELLES FORM BY TRAPPING THE FATTY ACIDS AND MONOGLYCERIDES IN A BUBBLE OF BILE AND PHOSPHOLIPIDS
42 MICELLES ARE ABSORBED BY INTESTINAL CELLS FATS ARE THEN REPACKAGED AND TRANSPORTED INTO THE BLOODSTREAM BY CHYLOMICRONS
43
44 CHYLOMICRONS ARE A COMBINATION OF LIPIDS AND PROTEIN
45 CHYLOMICRONS ARE A COMBINATION OF LIPIDS AND PROTEIN CHOLESTEROL IS CARRIED BY CHYLOMICRONS (HDL AND LDL)
46 CHYLOMICRONS ARE A COMBINATION OF LIPIDS AND PROTEIN CHOLESTEROL IS CARRIED BY CHYLOMICRONS (HDL AND LDL) CHYLOMICRONS (CARRYING FAT) CAN THEN BE:
47 CHYLOMICRONS ARE A COMBINATION OF LIPIDS AND PROTEIN CHOLESTEROL IS CARRIED BY CHYLOMICRONS (HDL AND LDL) CHYLOMICRONS (CARRYING FAT) CAN THEN BE: USED FOR IMMEDIATE ENERGY
48 CHYLOMICRONS ARE A COMBINATION OF LIPIDS AND PROTEIN CHOLESTEROL IS CARRIED BY CHYLOMICRONS (HDL AND LDL) CHYLOMICRONS (CARRYING FAT) CAN THEN BE: USED FOR IMMEDIATE ENERGY STORED IN ADIPOSE TISSUE FOR LATER USE
49 CHYLOMICRONS ARE A COMBINATION OF LIPIDS AND PROTEIN CHOLESTEROL IS CARRIED BY CHYLOMICRONS (HDL AND LDL) CHYLOMICRONS (CARRYING FAT) CAN THEN BE: USED FOR IMMEDIATE ENERGY STORED IN ADIPOSE TISSUE FOR LATER USE USED TO MAKE LIPID-CONTAINING COMPOUNDS
50 PROTEIN DIGESTION NOT GENERALLY USED FOR ENERGY BROKEN DOWN INTO INDIVIDUAL AMINO ACIDS TO BE USED TO BUILD NEW THINGS
51 NO DIGESTION IN MOUTH STOMACH HYDROCHLORIC ACID DENATURES PROTEINS ACTIVATES THE ENZYME PEPSIN (BREAKS PROTEINS INTO SMALLER PEPTIDE CHAINS AND SINGLE AMINO ACIDS) AMINO ACIDS ARE ABSORBED INTO THE BLOODSTREAM AND DISTRIBUTED TO THE LIVER AND OTHER CELLS AS NEEDED
52 VITAMINS, MINERALS, & WATER FOODS ALSO CONTAIN IMPORTANT MOLECULES THAT DO NOT CONTAIN CALORIES (ENERGY) WATER IS ABSORBED IN THE LARGE INTETINE MINERALS AND VITAMINS ARE ABSORBED IN THE SMALL INTESTINE DOCID=17032
53 WATER ABUNDANT IN FOODS, ESPECIALLY FRUITS AND VEGETABLES NECESSARY TO MAINTAIN HYDRATION IN AND BETWEEN CELLS
54 MINERALS INORGANIC IONS- DO NOT CONTAIN CARBON AND ARE NOT PRODUCED BY LIVING THINGS ORIGINAL SOURCES: SOIL, ROCKS, SEA WATER TAKEN UP BY PLANTS OR ANIMALS AND CARRIED THROUGH THE FOOD CHAIN (RECYCLED) EX. CALCIUM, PHOSPHORUS, SODIUM, IRON
55 VITAMINS ORGANIC COMPOUNDS AND ARE MADE BY LIVING THINGS NECESSARY FOR MANY PROCESSES BUT THE BODY CANNOT MAKE THEM ITSELF EX. VITAMIN A, C, D, K, NIACIN, FOLIC ACID
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