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Digestion and Absorption Subject: Biology PHARYNX the Oral Cavity

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Digestion and Absorption Subject: Biology PHARYNX the Oral Cavity Class Notes Class: XI Topic: Digestion and Absorption Subject: Biology PHARYNX • The oral cavity leads into a short pharynx which serves as a common passage for food and air. • The oesophagus and the trachea (windpipe) open into the pharynx. • A cartilaginous flap (called epiglottis) prevents the entry of food into the glottis opening of the windpipe during swallowing. OESOPHAGUS– – • The oesophagus is a thin, long tube (25 cm) which extends posteriorly structure called stomach. •passing A through muscular the sphincter neck, thorax (gastro-oesophageal) and diaphragm and regulates leads to the a ‘J’ open shapeding ofbag the like oesophagus into the stomach. STOMACH • Stomach is the most distensible and widest organ of the alimentary canal. • Empty stomach possesses folds called gastric rugae, which disappears when the stomach is distended with food. Loss of gastric rugae are one of the earliest sign of stomach cancer. • The stomach, located in the upper left portion of the abdominal cavity, has three major parts a cardiac portion into which the oesophagus opens, a fundic region and a pyloric portion, which opens into the first part of the small intestine. • Cardiac part– are so called because it is present near the heart. It is broad at upper part with cardiac sphincter which prevents regurgitation of food. Note: The above content has been absolutely prepared from home. INTESTINE • Intestine is responsible for most of the digestion and absorption of food and usually formation of dry faeces. • It is divided into two parts small intestine and large intestine. • duodenum, a long coiled middle portion jejunum– and a highly coiled ileum. • TheSmall opening intestine of isthe distinguishable stomach into the into duodenum three regions, is guarde a ‘U’ shapedd by the pyloric sphincter. • Ileum opens into the large intestine. • Duodenum has ampulla of vater which receives both bile duct (from liver) and main pancreatic duct (from pancreas) and whose opening was guarded by sphincter of oddi. • Ileum is thinner than jejunum and less vascular. It is the longest part (3.5m) of the small intestine. • Small intestine is the major site of digestion and absorption of nutrients. • Large intestine consists of caecum, colon and rectum. • Caecum is a small blind sac which hosts some symbiotic microorganisms. • A narrow finger-like tubular projection, the vermiform appendix which is a vestigial organ, arises from the caecum. The caecum opens into the colon. • The colon is divided into three parts an ascending, a transverse and a descending part. The descending part opens into the rectum which opens out through the anus. – • Colon is concerned with absorption of water of undigested food, salts, vitamins etc. Hence, concerned with faeces formation. • Colon bacteria also synthesized vit. B12 and K. • Rectum has strong sphincter muscle in its wall. The sphincter keeps the canal as well as anus, closed when not used for defecation. • Anal canal connects rectum with anus and it is about 3 cm. long. Note: The above content has been absolutely prepared from home. • Anus is the terminal inferior opening of alimentary canal, which is guarded by an internal involuntary sphincter and an external voluntary sphincter. • The chief function of large intestine is the absorption of water and elimination of solid waste. • The wall of alimentary canal from oesophagus to rectum possesses four layers namely serosa, muscularis, sub-mucosa and mucosa. • Serosa is the outermost layer and is made up of a thin mesothelium (epithelium of visceral organs) with some connective tissues. • Muscularis is formed by smooth muscles, usually arranged into an inner circular and an outer longitudinal layer. An oblique muscle layer may be present in some regions. • The submucosal layer is formed of loose connective tissues containing nerves, blood and lymph vessels. In duodenum, glands are also present in sub- mucosa. • The innermost layer lining the lumen of the alimentary canal is the mucosa. This layer forms irregular folds (rugae) in the stomach and small finger-like foldings called villi in the small intestine.The cells lining the villi produce numerous microscopic projections called microvilli giving a brush border appearance. These modifications increase the surface area enormously. Villi are supplied with a network of capillaries and a large lymph vessel called the lacteal. Mucosal epithelium has goblet cells which secrete mucus that help in lubrication. Mucosa also forms glands in the stomach (gastric glands) and crypts in between the bases of villi in the intestine (crypts of Lieberkuhn). All the four layers show modifications in different parts of the alimentary canal. Section of small intestinal mucosa showing villi. DIGESTIVE GLANDS The digestive glands associated with the alimentary canal includes the salivary glands, gastric glands, intestinal glands, the liver and the pancreas. SALIVARY GLAND • Saliva is mainly produced by three pairs of salivary glands - the parotids (cheek), the submaxillary/submandibular (lower jaw) and the sublinguals (under the tongue). These glands situated just outside the buccal cavity secrete salivary juice into the buccal cavity. • The secretion of salivary glands is called saliva or salivary juice. Note: The above content has been absolutely prepared from home. SALIVARY JUICE • Amount : 1.0-1.5 litre/day • Chemical nature : Slightly acidic • pH : 6.3 - 6.8 • Control of secretion : Autonomic reflex (parasympathetic nervous system increases salivation while sympathetic nervous system inhibits secretion.) • Chemical composition : Water (99.5%), mucous (acts as lubricant), salts (NaCl, NaHCO3 etc.), enzymes (ptyalin/salivary amylase, lysozyme) etc. FUNCTION OF SALIVARY JUICE It makes the medium slightly acidic for the action of its enzyme, help in taste detection, deglutition, speaking etc. Starch Maltose + Isomaltose + Limit dextrin. Bacteria (living) Bacteria killed. GASTRIC GLANDS • There are approximately 35 million of gastric glands present in the human stomach . • The gastric gland (fundic gland) secretes acid and digestive enzymes. • Secretion of gastric gland is called gastric juice. GASTRIC JUICE • Amount : 2-3 litres/day Note: The above content has been absolutely prepared from home. • Chemical nature : Highly acidic • pH : 1.0 - 3.5 (due to presence of HCl) • Control of secretion : By gastrin hormone • Chemical composition : Water (99%), mucous, inorganic salts, intrinsic factor, HCl (0.5%, conc.) and enzymes - prorennin, pepsinogen and gastrin lipase FUNCTION OF GASTRIC JUICE • Inactivates the action of ptyalin. • Makes the medium acidic for the action of gastric enzymes. • HCl kills micro - organisms (prey etc.) if ingested. Pepsinogen (inactive) Pepsin (active). Prorennin (inactive) Rennin (active). Proteins + Peptones Polypeptides + Oligopeptides. Casein (soluble milk protein) Paracaseinate (Thus phenomenon is called "curdling of milk"). Lipids Triglycerides + Monoglycerides. INTESTINAL GLANDS • Intestinal glands in mammals is a collective name for crypts of Lieberkuhn (secretes alkaline enzymatic juice) and Brunner's glands (secretes mucus). • Intestinal glands secrete intestinal juice or succus entericus. INTESTINAL JUICE • Amount : 1.5 - 2.0 l/day • Chemical nature : Alkaline • pH : 7.6-8.3 • Control of secretion : Nervous and hormonal (Enterocrinin, Duocrinin etc.) • Chemical composition : Water (99%), mucous, inorganic salts, enzymes (like, enterokinase, intestinal lipase, maltase, sucrase etc.) FUNCTION OF INTESTINAL JUICE Note: The above content has been absolutely prepared from home. • Inhibits the action of gastric enzymes. • Makes the medium alkaline for the action of enzymes. Starch Maltose + Isomaltose + limit dextrin. Maltose Glucose + Glucose. Isomaltose Glucose + Glucose. Lactose (milk sugar) Glucose + Galactose. Sucrose (cane sugar) Glucose + Fructose. Polypeptides + Oligopeptides Amino acids. Trypsinogen (inactive) Trypsin (active) Lipids Fatty acids + Glycerol + Monoglycerides. Phospholipids Phosphorous + Fatty acids + Glycerol + Monoglycerides. Note: The above content has been absolutely prepared from home. .
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