- mechanical: Breaking down of food into smaller pieces by muscle contractions, chewing, and smashing, so that food can be absorbed by cells
- Chemical: breaking down food into smaller molecules (simple molecules) by chemical reactions, such as enzymes, readying it for absorption
- The tongue: sensor receptors called tasted buds (on the tongue are activated when food is present and the nerve impulses travel by the way of cranial to the brain that is why the food tastes good)
- The teeth chew the food into smaller molecules to increase the surface area so that the Enzymes can process them faster
- Tonsil: protects the body from infections (in the mucus membrane)
- Salivary Glands: There are three salivary glands, they produce enzymes (salivary amylase) which begin the process of digesting starch (making it maltose)
The Pharynx
- Receives air from nasal cavity (nose) -and food from oral cavity (the mouth)
- The food passage is called the esophagus and the air passage trachea.
- During swallowing the soft palates move to the back to close off the nasal cavity (rooftop between the oral cavity and the nasal cavity); while the trachea moves under the epiglottis to cover the glottis so that we do not breath while swallowing.
- Is a muscular tube that passes from the pharynx eventually joining with the stomach
- Is normally collapsed, but it opens when we are swallowing
- peristalsis is a rhythmic contraction that pushes the food along the digestive tract, though this can happen even with no food which creates a lump in the throat sensation
- the esophagus is just a passageway though and has no role in chemical digestion
- sphincters are valves that prevent acidic content of the stomach from coming up into the esophagus which creates heartburn
By: Rio, Mahtab, Maede, Desiree
No comments:
Post a Comment