Class: Name: ( ) Date:

6 Nutrition in humans

6.1 The human digestive system (Book 1A, p. 6-3)

 (1) _______________ (營養) in humans consists of five main processes:

 (2) _______________ (攝食):

Food is taken in through the
(3) _______________.

 (4) _______________ (消化):

Food is broken down into
(5) _______________ and simple
molecules.

 (6) _______________ (吸收):

The soluble and simple food molecules
enter the (7) _______________ system. digested
food
 (8) _______________ (同化):
The absorbed food molecules are taken
undigested
up by cells for (9) _______________. food

 (10) _______________ (排遺):

The undigested and unabsorbed
materials are removed from the body as
(11) _______________ (糞便).

 Nutrition in humans takes place in the (12) _______________ system (消化系統), which
consists of the (13) _______________ _______________ (消化道) and its associated
(14) _______________ _______________ (消化腺).

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 The human digestive system:

mouth cavity (口腔)

tongue

tooth

(15) _______________ (20) _______________ (咽)

_______________ (唾腺)

(21) _____________ (食道)

liver (肝)

(16) _______________ (22) _______________ (胃)

_______________ (膽囊)
(23) _______________ (胰)

bile duct (膽管)

pancreatic duct (胰管)
small intestine (小腸) large intestine (大腸)
(17) _______________ (24) _______________
(十二指腸) (結腸)

(18) _______________ caecum (盲腸)

(迴腸)
appendix (闌尾)
(19) _______________ (25) _______________
(肛門) (直腸)

 The alimentary canal receives (26) _______________ _______________ (消化液) secreted

from a number of digestive glands, e.g. the salivary glands, the pancreas and the liver.

 Go to
Practical 6.1 Examination of the mammalian digestive system
(Book 1A, p. 6-5; Practical Workbook for SBA 1A, p. 6-1)

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6.2 Ingestion (Book 1A, p. 6-6)

 In the mouth cavity, food is cut up into small pieces by the (1) _______________. The process
of chewing food into small pieces is called (2) _______________ (咀嚼).

A What types of teeth do we have? (Book 1A, p. 6-6)

Type of tooth Shape Function

 (4) _______________-shaped Biting and

(3) _______________
(鑿形的), with flat sharp edges (5) _______________
(門齒)
 Has one root food

 (7) _______________ and

(6) _______________ (8) _______________
curved
(犬齒) flesh
 Has one root

 Broad top with

(9) _______________
(10) _______________ (尖突)
(前臼齒)
 Has one or two roots (13) ______________ and
(14) ______________
 Similar to premolars but
(11) _______________ food
(12) _______________
(臼齒) (larger / smaller)
 Has two or three roots

B What is the dentition of humans? (Book 1A, p. 6-7)

 (15) _______________ (齒系) refers to the numbers and arrangement of different types of teeth
in a mammal. It can be represented by a (16) _______________ _______________ (齒式).
 Humans have two sets of teeth:

(17) ______________ ______________ (乳齒) (19) ______________ ______________ (恆齒)

 Appear during the first two years of life  Replace the milk teeth between the ages of
6 and 12
 Dentition: (18) _______________  Dentition: (20) _______________

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 C What is the structure of a tooth? (Book 1A, p. 6-8)

(24) _______________ (琺瑯質)

(25) _______________ (牙本質)

(21) _______________
(齒冠) (26) _______________
_______________ (髓腔)
(22) _______________
(齒頸) gum (齒齦)
jawbone (顎骨)

(23) _______________ (27) _______________

(齒根) _______________ (牙周膜)

(28) _______________ (牙骨質)

▲ Structure of a canine

 Each tooth consists of three layers:

Layer Feature

 The outermost, hardest part of the crown

 Non-living, made mainly of (29) _______________ salts

Enamel  Protects the tooth from wearing down

 Replaced by (30) _______________ around the roots. The cement and the
(31) _______________ _______________ fix the tooth to the jawbone

 The middle region of the tooth

Dentine  A (32) _______________-like substance; not as hard as the enamel

 With strands of living (33) _______________ running through

 Contains (34) _______________ (living / non-living) cells

 Contains (35) _______________ _______________ to supply oxygen and

Pulp cavity nutrients to the tooth, and remove wastes from it

 Contains (36) _______________ _______________ which detect

temperature and pressure

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6.3 Digestion (Book 1A, p. 6-11)

A Why is digestion necessary? (Book 1A, p. 6-11)

 The wall of the alimentary canal is (1) _______________ permeable. Large, complex food
molecules must be broken down into small, (2) _______________ molecules so that they can
pass through the wall and enter the blood.
 The process of breaking down food into small molecules is called (3) _______________.

B Physical digestion and chemical digestion (Book 1A, p. 6-11)

1 Physical digestion (機械消化)

 It is the breaking down of food into smaller pieces by physical actions.
 It increases the (4) _______________ _______________ of food in contact with the digestive
juices.
 It is brought about by:
- Chewing in the mouth cavity, i.e. (5) _______________
- (6) _______________ (劇烈攪動) in the stomach
- (7) _______________ along the alimentary canal
- (8) _______________ (乳化) of lipids by bile salts (膽鹽) in the small intestine.

2 Chemical digestion (化學消化)

 It involves (9) _______________ reactions in which large, complex food molecules are
broken down into small, simpler forms. The reactions are catalysed by (10) _______________
_______________ (消化酶).
 Three main types of digestive enzymes in our digestive system:

Type of enzyme Function

I Carbohydrases (碳水化合物酶) a Break down proteins into polypeptides,

peptides and amino acids

II Proteases (蛋白酶) b Break down lipids into fatty acids and

glycerol

III Lipases (脂肪酶) c Break down complex carbohydrates into

simpler sugars

I: (11) _____________ II: (12) ____________ III: (13) ____________

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 C Digestion in the mouth cavity (Book 1A, p. 6-12)

 In the mouth cavity, food is chewed into smaller pieces by the teeth and mixed with
(14) _____________ (唾液), which contains:

Component Function

(15) _______________
_______________  Catalyses the breakdown of starch into (16) ____________
(唾液澱粉酶)

(17) _______________  Helps bind food particles together

(黏液)  Moistens and (18) _______________ the food

Water  (19) _______________ soluble substances in the food

 After chewing, the tongue rolls the food into a (20) _______________ (食團), which is then
swallowed down the oesophagus through the pharynx.

1 The tongue rises to push the bolus towards the pharynx.

2 The soft palate (軟腭) moves up to prevent the bolus from

entering the (21) ______________ ______________.

nasal
cavity
3 The larynx rises so that the epiglottis (會厭) covers the
opening to the trachea. This prevents the bolus from entering
the (22) _______________.
trachea

4 The bolus enters the oesophagus.

▲ The swallowing process

 When the bolus enters the oesophagus, it is pushed down the oesophagus to the stomach by
(23) _______________, which is produced by the alternate contraction and relaxation of
the (24) _______________ muscles (縱肌) and (25) _______________ muscles (環肌) in the
wall of the alimentary canal.
 Peristalsis has the following importance:
- It pushes food along the oesophagus and other parts of the alimentary canal.
- It helps (26) _______________ the food with the digestive juices.
- It increases the (27) _______________ between the wall of the alimentary canal and
digested food to facilitate (28) _______________.

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 D Digestion in the stomach (Book 1A, p. 6-13)

 The entrance of the stomach is guarded by the (29) _______________ _______________

(賁門括約肌). The exit is guarded by the (30) _______________ ______________ (幽門括約肌).
 Gastric glands (胃腺) on the stomach wall produce (31) ____________ _____________ (胃液),
which contains:

Component Function

 Catalyses the breakdown of proteins into (33) ______________

(32) _______________
 Works best in an (34) _______________ (acidic / alkaline)
(胃蛋白酶)
medium

(35) _______________  Provides an acidic medium for the action of pepsin

_____________ (氫氯酸)  Kills most (36) _______________ in food

 Protects the stomach wall from being digested by the

Mucus (37) _______________ and being damaged by the
(38) _______________ _______________

 Muscles in the stomach lining contract to churn the food into (39) _______________ (食糜),
which is then released into the duodenum.

E Digestion in the small intestine (Book 1A, p. 6-16)

1 Bile
 (40) _______________ (膽汁) is produced by the (41) _______________. It is temporarily
stored in the (42) _______________ _______________ and is released through the bile duct
into the (43) _______________. Bile contains:

Component Function

 (44) _______________ lipids into small droplets to

Bile salts
facilitate the chemical digestion of lipids

(45) _______________
 Do not take part in digestion
_______________ (膽色素)

 (47) _______________ the acidic chyme

(46) _______________
 Provides an (48) _______________ (acidic / alkaline)
_______________ (碳酸氫鈉)
medium for the action of enzymes in the small intestine

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2 Pancreatic juice
 Pancreatic juice is produced by the (49) _______________. It is carried along the
(50) _______________ _______________ to the duodenum. Pancreatic juice contains:

Component Function

Pancreatic amylase  Catalyses the breakdown of the remaining starch into maltose

 Catalyse the breakdown of some proteins into peptides, and

(51) _______________
some peptides into amino acids

 Catalyses the breakdown of the emulsified lipids into

Pancreatic lipase
(52) _____________ _______________ and glycerol

 Neutralizes the acidic chyme

Sodium
 Provides an (53) _______________ (acidic / alkaline) medium
hydrogencarbonate
for the action of the enzymes in the small intestine

3 Intestinal juice
 Intestinal juice is produced by some glands in the wall of the small intestine. It is slightly
(54) _______________ (acidic / alkaline).
 It mainly contains water, mucus and sodium hydrogencarbonate.
 The (55) _______________ of the small intestine has specialized cells that have various
enzymes on their cell membranes. These enzymes include:

Enzyme Function

(56) _______________ Catalyse the breakdown of disaccharides into monosaccharides

(57) _______________ Catalyse the breakdown of some peptides into amino acids

 Go to
Practical 6.2 Investigation of the action of pepsin
(Book 1A, p. 6-14; Practical Workbook for SBA 1A, p. 6-4)

Practical 6.3 Demonstration of the effect of bile salts on oil

(Book 1A, p. 6-17; Practical Workbook for SBA 1A, p. 6-8)

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6.4 Absorption (Book 1A, p. 6-20)

 Absorption of food molecules mainly takes place in the (1) ______________.

A How is the small intestine adapted for absorption? (Book 1A, p. 6-20)

mitochondria mircovilli
small intestine (微絨毛)

villi (絨毛) a villus

epithelial cell of villus

lacteal (乳糜管)

capillaries

▲ Structure of the small intestine showing the villi

Feature Adaptation for absorption

 Being very long

 Inner wall highly-(2) ______________

Increase the (5) _____________ _____________
with numerous (3) ______________
for absorption
 Numerous (4) ______________ on the
epithelial cells of villi

Reduces the (7) ______________ for diffusion

Thin (6) ______________
of food molecules into the blood

Allow the absorbed food molecules to be carried

away rapidly, thus keeping a steep
Presence of lacteals and a network of
(9) ______________ ______________ of food
(8) ______________
molecules across the wall of the small intestine to
increase the rate of (10) ______________

Movement of the villi caused by Keeps a steep concentration gradient of food

(11) ______________ molecules across the wall of the small intestine

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 B How is digested food absorbed? (Book 1A, p. 6-21)

1 Absorption into the blood

 Water-soluble food molecules, e.g. monosaccharides, amino acids, minerals and water-
soluble vitamins, can be absorbed into the capillaries by (12) ______________ and
(13) ______________ ______________.
 As the absorption of digest food into the blood (14) ______________ (increases / decreases)
the water potential of the content in the small intestine, water is drawn into the blood by
(15) ______________.

2 Absorption into the lymph

 Fatty acids and glycerol enter the epithelium of the villi by (16) ______________. In the
epithelial cells, they recombine into fine (17) ______________ ______________, which then
enter the lacteals of the lymphatic system. (18) ______________-______________ vitamins
are also absorbed into the lacteals.

amino acids
minerals,
water-soluble
monosaccharides
vitamins

epithelial cell

capillary

lacteal

fine lipid droplets

lipid-soluble glycerol
vitamins

fatty acids

 The lipids and lipid-soluble vitamins in the lacteals are transported to the main
(19) ______________ ______________ (淋巴管), and eventually to the bloodstream near the
neck region.

 Go to
Practical 6.4 Simulation of digestion and absorption in the small intestine using dialysis tubing
(Book 1A, p. 6-23; Practical Workbook for SBA 1A, p. 6-10)

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6.5 Assimilation of the absorbed food (Book 1A, p. 6-26)

 Assimilation is the uptake and use of absorbed food molecules by cells for (1) ______________.

A How is the absorbed food transported to other parts of the body?

(Book 1A, p. 6-26)

 Transport of absorbed food from the villus to other parts of the body through different vessels:

(4)
(5)
(3)
heart
liver
(6)

all parts
(2) of the body
lipids and
lipid-soluble
monosaccharides, vitamins
amino acids, minerals and
water-soluble vitamins

villus

a aorta (大動脈) b hepatic portal vein (肝門靜脈) c hepatic vein (肝靜脈)

d lymph vessel e vena cava (腔靜脈)

(2): ________ (3): ________ (4): ________ (5): ________ (6): ________

B What are the fates of the absorbed food? (Book 1A, p. 6-27)

Absorbed food Fate

 Used by body cells for releasing (7) ______________

Glucose
 Converted to (8) ______________ or lipids for storage if in excess

 Used by cells to make (9) ______________

Amino acids
 (10) ______________ in the liver if in excess

 Used by cells to make cell membranes and some hormones

 As energy (11) ______________
Lipids
 Deposited around the internal organs or build up in (12) _____________
tissue if in excess

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 C What are the roles of the liver? (Book 1A, p. 6-27)

The liver has the following functions:

 Regulation of the blood (13) ______________ level by converting excess glucose to
(14) ______________, which is stored in the liver, and converting the stored glycogen to
glucose, which is released into the (15) ______________
 Storage of glycogen, iron and (16) ______________-______________ vitamins
 Production of bile
 Production of vitamin A from (17) ______________
 (18) ______________ (脫氨作用): breaking down excess amino acids and converting the amino
groups into (19) ______________ (尿素)
 (20) ______________ (解毒)

6.6 Egestion (Book 1A, p. 6-30)

 In the large intestine, the undigested and unabsorbed materials form the (1) ______________.
 Faeces contain dietary fibre, bacteria, secretions from the alimentary canal, dead cells from
the intestinal wall and a small amount of water. They are brown in colour because of the
presence of (2) ______________ ______________.
 Faeces are temporarily stored in the (3) ______________.
 When the (4) ______________ ______________ (肛門括約肌) relaxes and the muscles of the
rectum contract, faeces are pushed out through the anus. The process of expelling faeces from
the body is called egestion or (5) ______________ (排糞).

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Answers
Ch 6 Nutrition in humans

6.1

1 Nutrition 2 Ingestion 3 mouth 4 Digestion 5 soluble

6 Absorption 7 circulatory 8 Assimilation 9 metabolism 10 Egestion
11 faeces 12 digestive 13 alimentary canal 14 digestive glands 15 salivary glands
16 gall bladder 17 duodenum 18 ileum 19 anus 20 pharynx
21 oesophagus 22 stomach 23 pancreas 24 colon 25 rectum
26 digestive juices

6.2

1 teeth 2 mastication 3 Incisor 4 Chisel 5 cutting

6 Canine 7 Pointed 8 Tearing 9 Premolar 10 cusps
11 Molar 12 larger 13 Grinding / Crushing 14 crushing / grinding
15 Dentition 16 dental formula 17 Milk teeth 18 2102/2102 19 Permanent teeth
20 2123/2123 21 crown 22 neck 23 root 24 enamel
25 dentine 26 pulp cavity 27 periodontal membrane 28 cement
29 calcium 30 cement 31 periodontal membrane 32 bone
33 cytoplasm 34 living 35 blood vessels 36 nerve fibres

6.3

1 differentially 2 soluble 3 digestion 4 surface area 5 mastication

6 Churning 7 Peristalsis 8 Emulsification 9 chemical 10 digestive enzymes
11 c 12 a 13 b 14 saliva 15 Salivary amylase
16 maltose 17 Mucus 18 lubricates 19 Dissolves 20 bolus
21 nasal cavity 22 trachea 23 peristalsis 24 longitudinal / circular
25 circular / longitudinal 26 mix 27 contact 28 absorption
29 cardiac sphincter 30 pyloric sphincter 31 gastric juice 32 Pepsin 33 peptides
34 acidic 35 Hydrochloric acid 36 bacteria 37 pepsin 38 hydrochloric acid
39 chyme 40 Bile 41 liver 42 gall bladder 43 duodenum
44 Emulsify 45 Bile pigments 46 Sodium hydrogencarbonate 47 Neutralizes
48 alkaline 49 pancreas 50 pancreatic duct 51 Proteases 52 fatty acids
53 alkaline 54 alkaline 55 epithelium 56 Carbohydrases 57 Proteases

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6.4

1 ileum 2 folded 3 villi 4 microvilli 5 surface area

6 epithelium 7 distance 8 capillaries 9 concentration gradient
10 diffusion 11 peristalsis 12 diffusion 13 active transport 14 increases
15 osmosis 16 diffusion 17 lipid droplets 18 Lipid-soluble 19 lymph vessels

6.5

1 metabolism 2 b 3 c 4 e 5 a
6 d 7 energy 8 glycogen 9 proteins 10 Deaminated
11 reserves 12 adipose 13 glucose 14 glycogen 15 blood
16 lipid-soluble 17 carotene 18 Deamination 19 urea 20 Detoxification

6.6

1 faeces 2 bile pigments 3 rectum 4 anal sphincter 5 defaecation

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