Study Guide Exam One
1
Chapter 2
I. Digestion
A. Movement of food through the digestive tract
1. Muscular
a. Mouth – mastication. Swallowing involves mouth and pharynx. Brain
once started cannot be stopped.
b. Esophagus – Connects mouth and throat with stomach. Moves by
peristaltic.
(1) Upper esophageal sphincter (UES): controls entry of food bolus into
esophagus.
(2) Lower esophageal sphincter (LES): controls food into stomach
c. Stomach
(1) Kneading and churning: moves food to pyloric valve by peristatic
d. Small intestine
(1) Peristalsis:
e. End Products of Digestion
(1) Review Tables 2-2 & 2-3 on page 35
2. Chemical
a. Mouth
(1) Salivary amylase
(2) Saliva: moisten food particles, releases lingual lipase (fat digestion)
(3) Mucous
b. Stomach
1
, Study Guide Exam One
2
(1) hydrochloric acid: creates an acidic environment for certain enzymes
to work.
(2) Mucus: protects stomach lining from the HCL. Binds and mixes food.
(3) Enzymes: pepsin break downs proteins. Activated by HCL. Gastric
lipase.
c. Small intestine: regulatory center.
(1) Enzymes: certain enzymes act on specific macronutrients to bring
their final breakdown so the body can use and absorb them.
(2) Mucus: protects from irrational form HCL
(3) Hormones: Secretin! This stimulates the pancreas to send alkaline
pancreatic juices to protect against HCL without neutralizing others.
(4) Bile
(a) Emulsifies fat
(b) Produced by the liver and stored in the gallbladder.
II. Absorption
A. Small intestine
1. Absorbs most of the nutrients though diffusion and osmosis
B. Large intestine
1. Primary task is the absorption of water ( 5 – 8 L/day)
2. Mineral absorption
(1) Sodium and other electrolytes
3. Vitamin absorption
(1) Vitamin K and biotin
2
1
Chapter 2
I. Digestion
A. Movement of food through the digestive tract
1. Muscular
a. Mouth – mastication. Swallowing involves mouth and pharynx. Brain
once started cannot be stopped.
b. Esophagus – Connects mouth and throat with stomach. Moves by
peristaltic.
(1) Upper esophageal sphincter (UES): controls entry of food bolus into
esophagus.
(2) Lower esophageal sphincter (LES): controls food into stomach
c. Stomach
(1) Kneading and churning: moves food to pyloric valve by peristatic
d. Small intestine
(1) Peristalsis:
e. End Products of Digestion
(1) Review Tables 2-2 & 2-3 on page 35
2. Chemical
a. Mouth
(1) Salivary amylase
(2) Saliva: moisten food particles, releases lingual lipase (fat digestion)
(3) Mucous
b. Stomach
1
, Study Guide Exam One
2
(1) hydrochloric acid: creates an acidic environment for certain enzymes
to work.
(2) Mucus: protects stomach lining from the HCL. Binds and mixes food.
(3) Enzymes: pepsin break downs proteins. Activated by HCL. Gastric
lipase.
c. Small intestine: regulatory center.
(1) Enzymes: certain enzymes act on specific macronutrients to bring
their final breakdown so the body can use and absorb them.
(2) Mucus: protects from irrational form HCL
(3) Hormones: Secretin! This stimulates the pancreas to send alkaline
pancreatic juices to protect against HCL without neutralizing others.
(4) Bile
(a) Emulsifies fat
(b) Produced by the liver and stored in the gallbladder.
II. Absorption
A. Small intestine
1. Absorbs most of the nutrients though diffusion and osmosis
B. Large intestine
1. Primary task is the absorption of water ( 5 – 8 L/day)
2. Mineral absorption
(1) Sodium and other electrolytes
3. Vitamin absorption
(1) Vitamin K and biotin
2
