Feb08Lec - Transcription of Feb 8 lecture notes Digestion How I Process Food Note While conducting your pig dissection during Lab 2 you will see

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Transcription of Feb 8 lecture notes. 1 Digestion: How I Process Food. Note: While conducting your pig dissection during Lab 2, you will see many of the structures discussed in this lecture. Remember Prelim 1 will be held on Feb 26 th during your regular class time. If you need extended time for the exam contact Dr Balko ASAP. (ppt) Last Class Covered : Social and natural scientific issues relating to the food supply Photosynthesis: How green plant cells make food & oxygen Today’s Class Covers (as part of the theme, I am what I eat): How food is digested in your body End w/stomach ulcers (ppt) Renaissance Anatomists Studied the Human Body by Dissecting Cadavers (ppt Series) The public was invited to view dissections…. . (ppt Series) Interesting Books…. . Fabric of the Human Body -- “beautiful & thought provoking book” Andreas Vesalius (1543), a renaissance anatomist, published his observations in De Humani Corporis Fabrica (ppt) Digestive System 30 foot “flexible pipe” “pipe” is surrounded by smooth muscle – allows pipe to move, pump and grind things (food). s mooth muscle is surrounded by a layer containing nerves and blood vessels -- thus “pipe” is under nervous and hormonal control (ppt) Diagrammatic summary highlighting the parts of the Digestive System [see ppt] [Note: you will se these structures during Lab #2]
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Transcription of Feb 8 lecture notes. 2 (ppt) Digestion begins in the mouth! Teeth Tongue Salivary glands Saliva contains Mucous - lubrication of food Contains enzyme lysozyme [kills bacteria] bicarbonate/phosphate buffer to neutralize food acids that would cause tooth decay. enzymes to aid digestion Amylase helps break down starch [a complex carbohydrate] to Maltose [a disaccharide] (ppt) View of the internal surfaces of mouth (ppt) Swallowing Reflex – sends food to stomach, not lungs [you will see this pathway during your pig dissection (Lab 2 – pay attention to the role of the glottis & epiglottis)]. Lips of mouth + tongue + teeth form food bolus (macerated food + saliva) epiglottis shuts esophageal sphincter opens bolus travels down esophagus stomach (ppt) Your Esophagus is a muscular pipe that helps to push food down to stomach using peristalsis (smooth muscle contracts in a wave-like pattern) – this can even move against gravity! (ppt) Stomach – major organ in which food is digested, and stored (for short periods of time) See ppt view of the grinding surfaces on the inside of stomach. (ppt Series)
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Feb08Lec - Transcription of Feb 8 lecture notes Digestion How I Process Food Note While conducting your pig dissection during Lab 2 you will see

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