DIGESTION

INTRODUCTION

 Your food, to enter the cells of your body have to

be broken down. WHY?
 They must be broken down into smaller
molecules (some of them are in the form of long
chain molecules) that dissolve in water and can
pass through the wall of the gut (stomach).
 This releases the nutrients.
 INTRODUCTION

 This process of making the food into a form that

can be taken into body is called digestion.
 HUMAN ALIMENTARY CANAL
 MOUTH
BITES, CHEWS, GRINDS, WETS FOOD,
STARTS CHANGING STARCH TO SUGAR.
 OESOPHAGUS
PUSHES FOOD DOWN TO STOMACH
 STOMACH
MASHES FOOD, ADDS ACID AND ENZYMES.
 GALL BLADDER
STORES BILE TO HELP EMULSIFY FATS.
 HUMAN ALIMENTARY CANAL
 PANCREAS
MAKES MORE DIGESTIVE JUICE (ENZYMES)
 SMALL INTESTINE
PASSES FOOD SUBSTANCES INTO THE BLOOD
 LARGE INTESTINE
STORES INDIGESTIBLE MATTER, TAKES WATER OUT
OF IT
 RECTUM
LAST STOP FOR INDIGESTIBLE FOOD MATERIALS
 ANUS
EXIT.
 The breakdown of food
 Types
› Mechanical (physical breakdown)
 Chew
 Tear
 Grind
 Mash
 Mix
› Chemical breakdown
 Enzymatic reactions to improve digestion of
 Carbohydrates
 Proteins
 Lipids/fats
 Enzymes belong to a group of chemical substances called
catalyst.
 A catalyst is a substance that speeds up a
chemical reaction without being changed or used
up in the reaction
QUIZ
#1
QUIZ
#2
 MOUTH

 Teeth and tongue break down food into smaller

pieces.
 Saliva from salivary glands moistens food  its
easily swallowed.
 Saliva contains mucin and amylase  to coats
the food and begin breakdown of starch.
 OESOPHAGUS

 It is the tube connecting mouth to the stomach.

 STOMACH

 In stomach, food send peristaltic waves down the

stomach walls a rate of about 3 per minute.
 These produce hydrochloric acid (HCl) and
pepsin or protease (protein-digesting enzyme).
 When the food is broken down into a creamy
liquid the valve opens.
GALL BLADDER and PANCREAS

 Gall Bladder helps break down fat into small

droplets. (enzyme=lipase)
 Pancreas is a gland which is produces a juice
containing enzymes to digest carbohydrates, fats,
and proteins.
 SMALL INTESINE

 It complete the digestion.

Starches  sugars (enzyme: amylase)
Proteins  amino acids (enzyme: protease)
Fats  glycerol and fatty acids
(enzyme: lipase)
 They are carried by the blood to all cells of the
body.
WHAT HAPPENS WHEN YOU
EAT TOO MUCH
 HOMEWORK

1. Where digested food passes into the

bloodstream? [1 mark]
2. A gland which produces enzymes that digest
protein, starch, and fat? [1 mark]
3. Gland which produce saliva? How many are
they? [2 marks]
4. Where food passes from the mouth to the
stomach? [1 mark]
5. What does stomach produce? [2 marks]
 HOMEWORK

6. Name the type of enzymes that can break proteins down

into amino acids? [1 mark]
7. Explain why digestion is necessary. [2 marks]

DO ON YOUR SCIENCE NOTEBOOK

(ICHTHUS PAD, A PIECE OF PAPER = NO SCORES)
SUBMIT ON MON, SEPT 21ST 2015
TIME: BEFORE RECESS TIME
LATE? MINUS POINT (5)
 LARGE INTESTINE
 In large intestine, there may not be very much food
left by now, because much of it will have been
absorbed into the blood.
 All that is left is FIBRE,WATER, and VITAMIN.
 The first part of the large intestine, called the
COLON.
 In the colon, more water and salt are absorbed.
 Undigested becomes a nearly solid waste called
faeces.
 What is left – mostly fibre mixed with mucus. It
carries on into the rectum.
 RECTUM

 Faeces are stored in the rectum.

 All that remains is indigestible food (fibre and
cellulose), bacteria, and some dead cells from the
inside of the alimentary canal.
 Faeces pass out of the body through the anus
when you go to toilet.
 ANUS

 Perhaps once or twice a day, in a process called

EGESTION.
 Egestion: the passing out of food that has not
been digested, as faeces, through the anus.