The Digestive System. 1- Carbohydrates 2- Proteins 3- Lipids 4- Water 5- Vitamins 6- Minerals 7- Fibers
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1 I. Type of food: The Digestive System 1- Carbohydrates 2- Proteins 3- Lipids 4- Water 5- Vitamins 6- Minerals 7- Fibers 1- Carbohydrates: are energy foods (sugars). They are made of C,H, and O atoms. They are of 3 categories: A- Simple sugars (Monosaccharides): made up of 1 simple unit, soluble in water. Their molecular formula is C 6 H 12 O 6. Example: Glucose, Fructose and Galactose. B- Compound/Double sugars (Disaccharides): made up of 2 simple units joined together. They are soluble in water, their molecular formula is C 12 H 22 O 11. Example: maltose, Lactose and sucrose. B- Complex sugars (polysaccharides): made up of more than 2 units joined together. As an example, starch is made of more than 1000 glucose units.
2 2- Proteins: Proteins are building up foods, they are made of C,H,O, and N atoms. The simplest units of proteins are amino acids. Amino acids join to form a polypeptide. Polypeptides join to form protein. 3- Lipids: Are energy foods. Lipids are made of fatty acids and glycerol. They are made up of C,H, and O. Category Example Simplest Units Food Sources Monosaccharides Disaccharides 1- Glucose - Grapes 2- Fructose - Honey & fruits 3- Galactose - Some seed 1- Sucrose 2- Lactose 3- Maltose Glucose + Fructose Glucose + Galactose Glucose + Glucose Sugar can Milk Barely Polysaccharides Starch Glucose Bread Proteins - Amino Acid Meat & egg Lipids - Fatty Acid + Glycerol oil
3 II. Identify Tests for Various Kinds of Food: 1- Iodine Test: -Used for the testing of starch presence. -Iodine is added to food and color changes from brown to dark blue color indicating the presence of starch. 2- Fehling Test: - Used for the presence of reducing sugars. - Fehling solution (blue) is added to food and heat is applied then brick red precipitate is observed indicating the presence of reducing sugars (glucose). Reducing Sugars are all simple sugars, maltose and lactose. Sucrose is a non- reducing sugar. 3- Biuret Test: - Used to identify the presence of proteins and peptides. - Biuret solution is added and violet color is observed if proteins or peptides are present.
4 4- Coagulation Test: this test is used to distinguish between proteins and polypeptides. We apply heat to tubes, if solid structure 9coagulation) is observed, then it os proteins. If no change occurs, then the test tube contains polypeptides. 5- Rubbing on a paper: a translucent spot is observed, identifying the presence of lipids. III. Digestion: A General View: Digestion is the process of gradual breaking down of complex food into simple nutrients that the body can absorb and use. Complex food is gradually broken down during digestion into simple nutrients. Carbohydrates (Complex food) Proteins (Complex food) Lipids (Complex food) Monosaccharides (Simple Nutrients) Amino acids (Simple Nutrients) Fatty acids + Glycerol (Simple Nutrients)
5 Digestion could be two types: Mechanical Digestion Chemical Digestion Mechanical digestion (Mechanical transformation or simplification): is breaking down of complex food into small food. Example: mastication (chewing), churning and peristaltic movement. Chemical digestion (Chemical transformation or simplification): is the Change of food from complex molecules into simple molecules (nutrients). It occurs under the action of biochemical substances called enzymes which are contained in the digestive juices. Each juice contains one or more enzymes. Example: proteins transformed into amino acids under the action of enzyme called Trypsin present in the intestinal juice. Organs of the digestive system: the digestive tract (tract): 1. Mouth: chemical digestion (saliva) and mechanical digestion (chewing by teeth). 2. Pharynx: common pathway between the respiratory and the digestive system. 3. Esophagus: Mechanical digestion only (peristaltic movement). 4. Stomach: chemical (Gastric juice) and mechanical (churning). 5. Small Intestine: chemical (juice) and mechanical (churning & peristaltic movement). 6. Large Intestine. 7. Anus.
6 Digestive glands The digestive glands: are organs that produce chemicals called digestive juices, containing enzymes, to help in digesting food. food doesn t pass by them. 1. Salivary Gland 2. Gastric Gland 3. Pancreas 4. Intestinal Gland The liver, the pancreas, and the gall bladder are accessory organs that help in digestion without letting food pass through them. IV. Enzymes: A- Introduction: - Enzymes are substances secreted in the body they are known as biological catalysts. - They speed up the simplification of complex molecules into simple units. - Enzymes transform food (substrate) into nutrients. - Enzymes act on the substrate as key and lock. - Enzymes are used in small amounts, and remain unchanged at the end of the reaction. B- Properties of Enzymes: 1- Specificity. 2- Medium or PH. 3- Temperature. 4- Time. 1- Specificity: Enzymes act on specific substrates. This means that every type of food needs a specific enzyme to work on. This is called the key-lock model, where the key is the enzyme and the lock is the substrate. Amylase acts only on starch. Proteases digest only proteins. Lipase acts only on lipids.
7 2- Enzyme work is only a suitable medium (ph): PH is the scale from 1 to 14 used to know if a substance is acidic or basic or neutral. The PH of the mouth is neutral (PH=7). While, the PH of the stomach is acidic (PH<7) and that of the small intestine is basic (PH>7). 3- Enzymes and Temperature: The optimum temperature for enzymatic activity is at normal body temperature= 37 o C. Enzymes are destroyed if temperature is greater than 60 o C, and cannot be active again if we decrease the temperature. Cold temperature (<37 o C) will stop the enzyme activity, but will not destroy it. The enzyme is inactive at zero o C and regains its activity if the enzyme activity is regenerated if we increase the temperature to 37 o C.
8 V. From Food to Nutrients: Digestive Tube Mouth Stomach Small Intestine Name of the gland Salivary glands Gastric glands Pancreas Intestinal glands Medium Juice Enzyme Action Neutral (ph=7) Acidic (ph=2) Basic (ph=8) Saliva Gastric juice Pancreatic juice Intestinal juice Salivary Amylase Pepsin (protease) 1- Lipase 2- Protease: Trypsin 3- Maltase 4- Amylase 1- Lipase 2- Protease 3- Maltase 4- Amylase 5- Surcase 6- Lactase Cooked starch maltose Proteins polypeptides Lipids fatty acid + glycerol Proteins Peptide amino acid Maltose glucose Starch maltose Lipids fatty acid & glycerol Proteins amino acids Maltose glucose + glucose Starch glucose + fructose Sucrose glucose + fructose Lactose glucose + galactose
9 Digestion of carbohydrates Starch digestion happens slightly in mouth & continues in the small intestine.
10 Lipids digestion begins in the stomach and ends in the small intestine. Bile characteristics: - It is a greenish liquid - Bile secreted by the liver, stored in the gallbladder and released to the small intestine. Role of bile: Emulsification of lipids (dispersion of lipids). Provide a basic (alkaline) medium for pancreatic and intestinal enzymes. Facilitate (speed up) the action of lipase. VI. The Route of Nutrients: Nutrients are small and soluble molecules that result from the final and complete digestion of food.
11 Small Intestine: - Folded - Its inner wall contains many ridges. - Ridges are covered with several close villi (folds/projections). - Villus is the unit of absorption. Characteristics of Villi: 1- Its large surface area. 2- Thin wall favor absorption. 3- It is richly vascularized. Nutrients leave the small intestine to the blood stream or to lymph, then joined and distributed to the whole body organs. The undigested food goes to the large intestine to form feces and to get it out of the body. Water and mineral salts are absorbed through the large intestine. Absorption is the passage of nutrients from the small intestine to the blood or the lymph through the villi of the intestinal wall. Blood leaving the small intestine will be higher in glucose and aminoacids concentrations due to intestinal absorption. Characteristics of Villi: 1- Large surface area. 2- Highly vascularized. 3- Thin wall.
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