Absorption, Assimilation and Egestion 1

Digestion Continued

Absorption in the Small intestine

The soupy mixture called chyme spurts from the stomach through a sphincter into the small
intestine. An adult’s small intestine is about 23 feet long and is divided into three sections:
the first 10 to 12 inches form the duodenum; the next 10 feet form the jejunum; and the
final 12 feet form the ileum.

Most chemical digestion takes place in the duodenum. In this region, enzymes digest
nutrients to give simpler forms that can be absorbed.

Most absorption in the small intestine occurs in the jejunum.

The inner surface of the small intestine contains numerous fingerlike projections called villi
(the singular is villus). Each villus has projections of cells called microvilli to increase the
surface area.

DIAGRAM SHOWING ARRANGEMENT OF VILLI AND MICROVILLI

Absorption in animals may be defined as the passage of digested food molecules, salts,
vitamins and water through the walls of the gut into the transport or blood system.

The products of digestion enter cells of the villi, move across the cells and enter blood vessels
called capillaries. Diffusion accounts for the movement of many nutrients, but facilitated
diffusion is responsible for the movement of glucose and amino acids.

The products of fat digestion pass as small droplets of fat into lacteals, which are branches of
the lymphatic system.

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Absorption, Assimilation and Egestion 2

The amino acids and glucose are then taken to the liver by the hepatic portal vein so
assimilation can take place.

Diagram of a Single Villus

Absorption is completed in the final part of the small intestine, the ileum. Substances that
have not been digested or absorbed then pass into the large intestine.

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Absorption, Assimilation and Egestion 3

Absorption in the Large intestine

The large intestine is also known as the colon. The colon’s chief functions are to absorb water
and to store, process and eliminate the residue following digestion and absorption. The
intestinal matter remaining after water has been reclaimed is known as faeces. Faeces consist
of nondigested food (such as cellulose), billions of mostly harmless bacteria, bile pigments,
and other materials. The faeces are stored in the rectum and passed out through the anus to
complete the digestion process.

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Absorption, Assimilation and Egestion 4

Assimilation
The absorbed food materials are transported by blood and lymph. Lymph is finally
transferred to the blood circulation. The blood transports absorbed food materials to different
body cells where food materials become integral components of the living protoplasm and
are used for energy, growth and repair. This is called assimilation of food.

Assimilation of Proteins, Carbohydrates and Fats:

(i) Proteins:

Amino acids are not stored but are taken up by the cells in connection with the synthesis of
proteins. Proteins are used for growth, repair, etc.

Excess amino acids can be converted into glucose and then to fat and are thus stored.
This is an irreversible reaction.
Amino acids can also be converted to glucose and used as fuel for the cell. During
their conversion to glucose the amino acids are deaminated (removal of amino groups
NH2).

The liver is chief site for deamination, i.e., a process by which the amino group is
removed from the amino acids resulting in the production of ammonia. The ammonia
is soon converted into urea, which is filtered from the blood in the kidney.

Transamination can also occur where available amino acids are used to make those
that are needed by the body.

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Absorption, Assimilation and Egestion 5

(ii) Carbohydrates:

The excess of the monosaccharides, the glucose, fructose and galactose are usually
stored in the liver and muscle cells in the form of glycogen. Whenever there is a
deficiency of glucose in the blood the glycogen is converted into glucose.

Glucose is utilized in the production of energy for various body activities.

A considerable amount of glucose is converted into fat and stored as such.

(iii) Fats:

The fat is stored in the fat deposits of the body, such as subcutaneous layers,
mesenteries, etc.

The fat stored is a readily available source of fuel for the cells.

Fat has important insulating properties in connection with the conservation of heat
and maintenance of body temperature.

Fat also plays a protective role as filling or around packing material and between
organs.

Egestion
The elimination of faeces from the alimentary canal is called egestion or defecation. The
faeces is waste matter discharged from the alimentary canal.

Peristalsis gradually pushes the indigestible materials of the small intestine into the large
intestine or colon. The colon absorbs most of the water. It also absorbs electrolytes, including
sodium and chloride from the chyme.

The epithelial cells of the colon also excrete certain salts such as iron and calcium from the
blood. Escherichia coli (bacterium) lives in the colon and feeds on undigested matter. This
bacterium, in turn, produces vitamin B12 (cobalamin), vitamin K, vitamin В1 (thiamine) and
vitamin B2 (riboflavin) which are absorbed by the wall of colon. The chyme is therefore
converted into semisolid faeces.

The faeces consists of about three-fourth water and one- fourth solid matter. Of the solid
matter is about 3 percent bacteria, 10 to 20 percent fat, 2 to 3 percent protein, about 15 per
cent inorganic matter and 30 percent undigested roughage and dry constituents of digested
juices. Dead mucosal cells, mucus and cholesterol also occur in the faeces.

Prepared and Presented by Mrs. F. Forbes-Reid