Professional Documents
Culture Documents
Seventh Edition
Elaine N. Marieb
Chapter 15
The Digestive System
and Body Metabolism
Digestion
Breakdown of ingested food
Absorption
Passage of nutrients into the blood
Metabolism
Production of cellular energy (ATP)
Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings Slide 14.1
Gastrointestinal (GI) Tract
• A continuous, hollow coiled tube that
digests food, breaks it down, and absorbs
the fragments through its lining into the
blood
Organs of the Digestive System
Figure 14.1
soft palate
Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings Slide 14.4
Mouth (Oral Cavity) Anatomy
Vestibule – space
between lips externally
and teeth and gums
internally
Tongue – attached at
hyoid & styloid processes,
and by the lingual
frenulum
Frenulum- mem-brane
that secures the tongue
to the floor of the mouth;
limits movement
Figure 14.2a
Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings Slide 14.5
Mouth (Oral Cavity) Anatomy
Tonsils
Palatine tonsils
Lingual tonsil
Figure 14.2a
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Processes of the Mouth
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Pharynx Function
Serves as a passageway for air and
food
Food is propelled to the esophagus by
two muscle layers
Food movement is by alternating
contractions of the muscle layers
(peristalsis)
Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings Slide 14.9
Esophagus
Figure 24.10a-c
The Swallowing Process
Figure 24.11a-h
Stomach Anatomy
Located on the left side of the
abdominal cavity (~10 in long)
When full holds about 1 gallon of food
Food enters at the cardioesophageal
sphincter
Food exits at the pyloric sphincter
(valve) btwn stomach & small intestine
Figure 14.4a
Figure 14.4b, c
Figure 24.16a
Chemical Digestion in the Small
Intestine
Figure 14.6
Fingerlike
structures formed
by the mucosa
Give the small
intestine more
surface area
Figure 14.7a
Figure 14.7c
Absorptive cells
Blood capillaries
Figure 14.7b
Figure 24.4
Large Intestine (12-24 hrs.)
Figure 14.8
Absorption of water
Eliminates indigestible food from the
body as feces
Does not participate in digestion of food
Colon
Ascending – travels up the right side
Transverse – travel across abdomin
Descending – travels down the left side
Sigmoidal colon (aka pelvic colon)
Rectum – holding area before release of
fecal material
Anus – external body opening
Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings Slide
Food Breakdown and Absorption in
the Large Intestine
No digestive enzymes are produced
Resident bacteria digest remaining
nutrients
Produce some vitamin K and B
Release gases
Water and vitamins K and B are absorbed
Remaining materials are eliminated via
feces
Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings Slide
Propulsion in the Large Intestine
Sluggish peristalsis
Mass movements
Slow, powerful movements
Occur three to four times per day
Presence of feces in the rectum causes
a defecation reflex
Internal anal sphincter is relaxed
Defecation occurs with relaxation of the
voluntary (external) anal sphincter
Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings Slide
Digestive Secretion and Absorption of Water
Diseases and Disorders
• Diarrhea – results when water is not
sufficiently absorbed by large intestine (can
be due to bacteria)
• Constipation – results when too much water
is absorbed by the large intestine
Accessory Digestive Organs
Salivary glands
Teeth
Pancreas
Liver
Gall bladder
Saliva-producing glands
Parotid glands – located anterior to ears
(mumps is inflammation of the parotis
glands)
Submandibular glands
Sublingual glands
Permanent teeth
Replace deciduous teeth beginning
between the ages of 6 to 12
A full set is 32 teeth, but some people do
not have wisdom teeth
Teech are named according to their main
function
Incisors
Canines
Premolars
Molars
Figure 14.9
Root
Periodontal
membrane
attached to the
bone
Root canal carrying
blood vessels and
nerves
Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings Figure 14.10 Slide
Pancreas
Produces a wide spectrum of digestive
enzymes that break down all categories of food
Enzymes are secreted into the duodenum
Alkaline fluid introduced with enzymes
neutralizes acidic chyme
Endocrine products of pancreas
Insulin
Figure 24.18a-c
Liver
Largest gland in the body
Located on the right side of the body
under the diaphragm
Consists of four lobes suspended from
the diaphragm and abdominal wall by
the falciform ligament
Connected to the gall bladder via the
common hepatic duct
Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings Slide
The Anatomy of the Liver
Figure 24.19a
Bile
Figure 24.21a, b
Diseases and Disorders
• Gallstones occur when bile is stored for too
long and fat crystallizes
• Jaundice – bile enters the blood stream and
tissues become yellow
Processes of the Digestive System
Mechanical digestion
Mixing of food in the mouth by the tongue
Churning of food in the stomach
Segmentation in the small intestine
Chemical Digestion
Enzymes break down food molecules into
their building blocks
Each major food group uses different
enzymes
Carbohydrates are broken to simple sugars
Proteins are broken to amino acids
Fats are broken to fatty acids and alcohols
Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings Slide
Processes of the Digestive System
3. Food movement
Peristalsis – alternating
waves of contraction
Segmentation – moving
materials back and forth
to aid in mixing
Figure 14.12
Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings Slide
Processes of the Digestive System
4. Absorption
End products of digestion are absorbed in
the blood or lymph
Food must enter mucosal cells and then
into blood or lymph capillaries
5. Defecation
Elimination of indigestible substances as
feces
Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings Slide
Processes of the Digestive System
Figure 14.11
Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings Slide
Nutrition - Take a Class!
Nutrient – substance used by the body for
growth, maintenance, and repair
Categories of nutrients
Carbohydrates: simple sugars, starches,
fiber (fruit, grain, veggies, some milk &
meat)
Lipids: triglycerides, phospholipids, fatty
acids
Proteins: amino acids