Chapter 41

Absorp3on uptake of small nutrient molecules into

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Unformatted text preview: turns rice an orange color Orange ­fleshed sweet potato: A biofor_fied variety of sweet potato conven_onally bred to grow well in Africa. * normally only white(and vitamin A deficient) sweet potatoes grow in Africa Food Processing: Four stages 1.  Inges3on: Act of ea_ng 2.  Diges3on: food is broken down into molecules small enough for body to absorb Mechanical Diges_on: Breaks food into smaller pieces which increases the surface area Chemical Diges_on: Proteins Amino acids Polysaccharides, Disaccharides Fats Nucleic Acids Enzyma3c Hydrolysis Monosaccharides Glycerol, fa3y acids Nucleo_des 3.  Absorp3on: uptake of small nutrient molecules into blood or lymph notes 4.  Elimina3on: Undigested food passes out of the diges_ve system The Human Diges3ve System Alimentary Canal (white) Accessory organs (green) Salivary Glands Esophagus Sphincter Liver Gallbladder Pancreas Stomach Small Intes_ne Large Intes_ne Anus Rectum Peristalsis: Alterna_ve waves of contrac_ons and relaxa_on of smooth muscles. * functions to move food throughout the alimentary canal Sphincters: Muscles that form ring ­like valves that close off compartments within the canal * function to regulate the passage of material through the different parts of the alimentary canal Oral Cavity Chewing Food Nervous Reflex Salivary glands to release Saliva Amylase – a hydrolase Starch, glycogen small polysaccharides and disacharides Saliva also contains: 1. Mucin: Slippery glycoproteins that protect the lining of mouth from abrasions and lubricate food for easier swallowing...
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This document was uploaded on 02/10/2014.

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