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human digestive system - Coggle Diagram

- - - - the mechanical process of food particles into smaller particles to provide large surface area to volume ratio to ensure faster rate of chemical digestion by digestive enzymes
        
        difference
        
        large food particle->smaller food particle
        
        chewing, peristalsis
        
        mechanical breakdown
    - - the breakdown of large food molecules into smaller soluble molecules catalysed by digestive enzymes through hydrolytic reactions
        
        difference
        
        chemical breakdown
        
        high molecular weight->low molecular weight
        
        hydrolytic reactions catalysed by enzymes
- - - - jejunum
      - ileum
      - duodenum
    - - pancreatic juice
        
        trypsin
        
        protein--trypsin-->polypeptides
        
        lipase
        
        emulsified fat--lipase-->fatty acids+glycerol
        
        pancreatic amylase
        
        starch--pancreatic amylase-->maltose
      - intestinal juice
        
        maltase
        
        maltose--maltase-->glucose
        
        sucrase
        
        sucrose--sucrase-->glucose+fructose
        
        peptidase
        
        polypeptides--peptidase-->amino acids
        
        lactase
        
        lactose--lactase-->glucose+galactose
        
        intestinal lipase
        
        emulsified fat--lipase-->fatty acids+glycerol
      - pH 9
    - - why got villi+microvilli?
        
        to increase SA to V ratio for faster absorption of digested food substances by diffusion
      - why so long?
        
        provides sufficient time for absorption to take place
      - epithelium is one-cell thick
        
        to reduce the distance for digested products to diffuse into capillaries and lacteal
      - dense network of blood capillaries and lacteal
        
        maintains steep concentration gradient for faster absorption
  - - - churning-> chyme
      - produces gastric juice
        
        HCL
        
        kills pathogens
        
        denatures proteins
        
        Pepsin
        
        proteins--pepsin-->polypeptides
        
        optimum pH 2
  - - - food rolled into bolus is moved along the esophagus by peristalsis
      - antagonistic muscles: one contracts, other relaxes
        
        longitudinal muscles+circular muscles
  - - - absorbs water+mineral salts
      - mostly storage
  - - - chewing: breaks down the food into smaller pieces
        
        increases SA to V ratio, faster chemical digestion by enzyme
      - saliva: produced by salivary glands to soften and moisten food
        
        salivary amylase: starch --salivary amylase--> maltose
        
        optimum pH 6.5-7.5
- - - - bile is not an enzyme
        
        through the breakdown of RBC
      - emulsifies
        
        breaks down big fat globule into tiny fat droplet
    - - deamination of excess amino acids to form urea for excretion
      - detoxification whereby harmful substances=>harmless
      - break down hormones that are no longer required
      - [ASSIMILATION] regulation of blood glucose concentration (with pancreas darling)
        
        store excess by converting into glycogen (insulin stimul)
        
        break down back to glucose if needed (glucagon stimul)
      - protein synthesis
  - - - trypsin
        
        proteins=>polypeptide
      - pancreatic amylase
        
        starch=>maltose
      - lipase
        
        lipds=>fatty acids+glycerol
- - - - microvilli on epithelial cell
    - - fatty acids+glycerol
      - diffuse into epithelial cell, form minute fat globule=>diffuse into lacteal
    - - glucose and amino acids
      - facilitated diffusion+active transport