Topic 6 - Human Physiology Flashcards
order of events in the digestive system
ingestion –> digestion –> absorption –> transport
digestion
- enzyme-facilitated chemical process
- series of chemical reactions breaking down food
- into smaller and smaller molecular forms
product of digestion of proteins
amino acids
product of digestion of lipids
- fatty acids
- glycerol
product of digestion of carbohydrates
monosaccharides
product of digestion of nucleic acids
nucleotides
importance of enzymes in digestion
- enzymes are protein molecules that catalyse reactions
- they lower the activation energy of reactions they catalyse
- input of energy is typically in the form of heat
- humans maintain a stable temp of 37°C
- this is enough to maintain good molecular movement by itself
- but with enzymes it provides enough activation energy for enzyme-catalysed metabolic reactions
why are digestion reactions all similar
because they’re all the same type of reactions (hydrolysis)
what keeps food moving continuously down the alimentary canal
- NOT gravity; food material often has to move against gravity
- the alimentary canal is made up of smooth muscles controlled by the autonomic nervous system (ANS)
- the action is involuntary and we are unaware of the movement
layers of muscle in the alimentary canal (inner to outer)
- lumen
- mucosa
- circular muscle
- longitudinal muscle
peristalsis
- churning movement
- used in the stomach to mix food with digestive secretions (including enzymes)
- for the rest of the alimentary canal, peristalsis involves a contraction just behind the food mass to keep it moving
- as well as to help it mix with enzymes
- peristalsis is fast in the oesophagus but slows dramatically in the intestines
role of pancreas in digestion
produces 3 enzymes involved in digestion:
- lipase
- amylase
- endopeptidase
- produced in the form of pancreatic juice
- secreted into the first portion of the small intestine through the pancreatic duct
digestion of starch
- begins in the mouth with salivary amylase
- which hydrolyses starch into maltose
- enzyme activity ceases in the stomach due to highly acidic conditions
- thus starch remains largely undigested when it reaches the small intestine
- small intestine is slightly alkaline (optimum pH for pancreatic amylase)
- as peristalsis moves starch through the small intestine, it’s being continuously hydrolysed
- another intestinal enzyme (maltase) breaks down maltose into 2 glucose molecules
mucosa
cells in the inner lining of e.g. small intestine
maltase
- immobilized enzyme (bound to plasma membranes of epithelial cells in the small intestine lumen)
- produced by mucosa cells
lacteal
- small vessel of the lymphatic system
- present in villi
adaptations of the small intestine for efficient absorption
- small intestine mucosa has many small projections (villi)
- each villus is composed of cells whose primary job is to selectively absorb molecules found in the lumen
- actual absorption occurs through cells in an epithelial layer in direct contact with the nutrients
- the epithelial cells have tiny membrane projections (microvilli)
- both the villi and the microvilli greatly extend the surface area for absorption
- each villus contains a capillary bed for nutrient absorption and transport of digested monomers
- a lacteal is also present to absorb some of the nutrients
- larger monomers are absorbed into the lacteal while most of the smaller monomers are absorbed into the capillary bed
transport mechanisms used by villi epithelial cells
Passive mechanisms:
- simple diffusion
- facilitated diffusion
Active mechanisms:
- membrane pumps
- endocytosis
arteries
- blood vessels taking blood away from the heart that has not yet reached a capillary
- thick + smooth muscle layer used by the autonomic nervous system (ANS) to change the lumen of the blood vessels
- also made up of elastic fibres to help maintain the high blood pressure achieved by the contractions of the ventricles
how arteries work in maintaining blood pressure
- when blood is pumped into an artery, the elastic fibres stretch
- allows the blood vessel to accommodate the increased pressure
- When the contraction is over, the elastic fibres provide another source of pressure as they return to their original position
- this helps maintain the blood pressure between pump cycles
veins
blood vessels that collect blood from capillaries and return it to the heart
succession of blood vessels in the circulatory system
large artery –> smaller artery branches –> arteriole –> capillary bed –> venule –> larger veins –> largest vein –> heart
arteriole
the smallest artery
why does blood lose pressure by the time it gets to the veins?
- by the time blood makes it to the capillary beds they’ve already lost a lot of pressure
- blood cells make their way through capillaries one cell at a time
- chemical exchanges occur in capillary beds as artery and vein walls are too thick to facilitate transport efficiently