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This is the end of today's journey; again, thanks for choosing Nanmo Travel. Hope you had great fun today.
Best,
Captain Larry and Captain Ryan
Digestion refers to the process of our body breaking down the food we eat to small molecules we can absorb.
There are two sorts of digestions: physical digestion and chemical digestion.
Physical digestion refers to physically grinding the food into small pieces for further digestion.
Chemical digestion refers to using enzymes or other digestive chemicals to break the food into small molecules.
Safety Alert:
As tourists, we should keep ourselves away digestive enzymes, and teeth.
Without further ado,
let us start out journey.
The first stop our journey is our mouth. We will enter the mouth through the "gate"--lips.
They push food into oral concavity. It would be tough to eat without our lips.
We have three salivary glands to produce saliva.
Parotoid
Gland
There are 32 teeth in our mouth.
The front ones cut down the food.
The hind ones grind down the food.
They are the hardest part of our body.
Unless you are wearing a diamond ring.
There is saliva in our oral cavity, which is produced by salivary glands. Saliva contains salivary amylase, which gives the first chemical digestion to starch. Amylase breaks starch into maltose.
Now we are at the oral cavity,
or in a conventional term, the mouth.
Our teeth are in charge of physical digestion: grinding down the food we eat.
Our tongue pushes the food to pharynx.
There are about ten thousand taste buds scattered all over your tongue, which senses five taste:
Salty, sweet, bitter, sour and umami.
Spiciness is actually a pain similar to burning.
They produce
1.5L saliva everyday. That is about three bottles of water.
Sublingual
Gland
Submaxillary
Gland
Now, we have entered the pharynx. This is at the back of the throat where oral and nasal cavities join.
The food you swallow comes to here.
This flap of tissue
closes of the opening
of trachea when we
swallow.
Epiglottis
Absorption refers to the process when food molecules(amino acids, glycerol, faty acids, small sugar molecules, water, mineral, vitamins,etc.) are taking across the gut lining into our body.
Safety Alert:
Please follow the group and tour guide closely. Once you get lost, you are very likely to be absorbed
into the body.
After the pharynx, the next stop
here is esophagus. This is a tube
that leads food to our stomach.
!
This is upper esophageal
sphincter, the beginning
of esophagus. It is supposed to keep air out of the digestive system, but still, 70% gas that comes out of your butt comes from here.
Esophagus does not need gravity to pull the food down. It is the process of peristalsis of muscles that squeezes the food to your stomach.
Still, do not stand upside-down when you eat!
Water passes through esophagus in one second.
This is cardiac sphincter, which is the gate to stomach. It is supposed to keep the upper exit closed so as stomach squeezes, the food inside does not go back to esophagus.
Of course, you puke when feeling sick.
Our stomach stores and churns the food we eat.
There are glands on the gastric wall to produce gastric acid. The gastric mucosa is about 0.5mm thick to isolate acid from other organs. Gastric acid(hydrochloric acid produced by the gastric gland) is mixed with food to form acid chyme here. It also breaks down the capsule as you take medicine and eliminates the bacteria on the surface of the food.
Gall Bladder
Human stomach is very flexible. It can reach a maximum capacity of 4 liters. But when you are extremely hungry, it contracts to tube.
!
Churning is a physical digestion. Churning grinds the food you eat and mixes the food with gastric acid.
Pepsin,produced in stomach, is the enzyme in stomach that breaks down protein to peptides. Stomach is the site where chemical digestion of protein begins.
A cup of water passes through you stomach in ten minutes, but a meal needs 4 to 5 hours to pass your stomach.
Helicobacter pylori is the only known microorganism survives in stomach. It is the main cause of stomach ulcer.
The Australian doctor, Barry Marshall, drank a cup of helicobacter pylori to prove his theory that this microorganism is directly related to stomach ulcer. He won Nobel Prize in 2005.
!
Pylori is the narrowest part of your digestive system. It is only 1.5cm wide.
Pyloric sphincter closes off your stomach. It allows a small amount of chyme to enter the intestine.
Now we are at the duodenum, the first ten inches of small intestine.
In Chinese, we call it "twelve-finger intestine." It has approximately the length of twelve fingers that placed horizontally parallel to each other.
Pancreas
In pancreatic juice, there are three major digestive enzymes. They all enter the duodenum through pancreatic duct.
Trypsin, the enzyme that breaks protein to peptides.
Lipase, the enzyme that breaks down fat droplets to glycerol and fatty acids.
Amylase, breaks starch to maltose.
Pancreatic duct
This is the the exit of both bile duct and pancreatic duct in duodenum. Through this exit pancreatic juice and bile goes into duodenum. Pancreatic juice has enzymes that digest carbohydrates and proteins. Bile does not contain enzymes, but it emulsifies fat to fat droplets, which is ready for further digestion. Bile is produced by liver, and later stored in gall bladder.
Pancreas also produces
some sodium bicarbonate
to neutralize the acid chyme, which is of acidic PH, to neutral PH.
Besides producing bile, liver has following functions.
1.Destroys old red blood cells and converts hemoglobin to a product in bile.
2.It stores glucose and glycogen after eating and breaks them down between meals to maintain normal blood sugar level.
3.It produces urea from the break down of amino acids.
4.It makes blood protein from amino acids.
5.It detoxifies the blood by removing poi-
sonous substances and metabolize
them.
The abdominal cavity holds the liver, pancreas, gallbladder, stomach and the intestines.
Small intestine, which is the main site of absorption, is made up of duodenum, jejunum, and ileum.
The length of small intestine of an adult can be about 5-7 meters long.
Small intestine is specialized in absorption. It has a length up to 7 meters with convoluted wall to increase surface area.
There are villi on the wall of small intestine, and each villus has even thinner microvilli.
With in each villus are lymph vessels called lacteal which absorb fluids and return it to veins.
The surface area of small intestine of an adult can reach 200 square meters.
The amount of intestinal juice produced by small intestine can reach 1 to 3 liters everyday.
Small intestine also has glands on its wall which produce intestinal juice to digest protein and carbohydrates.
Peptidases are the enzymes that break down peptides to amino acids.
Maltase are the enzymes that breaks down maltose to glucose.
Here is jejunum, it makes up 40% of the total length of small intestine. Amino acids, glucose, glycerol and fatty acids are mostly absorbed here.
Enoki mushroom, which is mostly made up of cellulose, can hardly be digested in our body. Still, cellulose facilitates digestion by stimulating small intestine to work functionally.
Small intestine, which is the main site of absorption, is made up of duodenum, jejunum, and ileum.
The length of small intestine of an adult can be about 5-7 meters long.
Small intestine is specialized in absorption. It has a length up to 7 meters with convoluted wall to increase surface area.
There are villi on the wall of small intestine, and each villus has even thinner microvilli.
With in each villus are lymph vessels called lacteal which absorb fluids and return it to veins.
The surface area of small intestine of an adult can reach 200 square meters.
The amount of intestinal juice produced by small intestine can reach 1 to 3 liters everyday.
Small intestine also has glands on its wall which produce intestinal juice to digest protein and carbohydrates:
Peptidases are the enzymes that break down peptides to amino acids.
Maltase are the enzymes that breaks down maltose to glucose.
Both of the enzymes work in small intestine.
Here is jejunum, it makes up 40% of the total length of small intestine. Amino acids, glucose, glycerol and fatty acids are mostly absorbed here.
Enoki mushroom, which is mostly made up of cellulose, can hardly be digested in our body. Still, cellulose facilitates digestion by stimulating small intestine to work functionally.
Small intestine, which is the main site of absorption, is made up of duodenum, jejunum, and ileum.
The length of small intestine of an adult can be about 5-7 meters long.
Small intestine is specialized in absorption. It has a length up to 7 meters with convoluted wall to increase surface area.
There are villi on the wall of small intestine, and each villus has even thinner microvilli.
With in each villus are lymph vessels called lacteal which absorb fluids and return it to veins.
The surface area of small intestine of an adult can reach 200 square meters.
The amount of intestinal juice produced by small intestine can reach 1 to 3 liters everyday.
Small intestine also has glands on its wall which produce intestinal juice to digest protein and carbohydrates.
Peptidases are the enzymes that break down peptides to amino acids.
Maltase are the enzymes that breaks down maltose to glucose.
Here is jejunum, it makes up 40% of the total length of small intestine. Amino acids, glucose, glycerol and fatty acids are mostly absorbed here.
Enoki mushroom, which is mostly made up of cellulose, can hardly be digested in our body. Still, cellulose facilitates digestion by stimulating small intestine to work functionally.
Small intestine is specialized in absorption. It has a length up to 7 meters with convoluted wall to increase surface area.
There are villi on the wall of small intestine, and each villus has even thinner microvilli.
With in each villus are lymph vessels called lacteal which absorb fluids and return it to veins.
The surface area of small intestine of an adult can reach 200 square meters.
The amount of intestinal juice produced by small intestine can reach 1 to 3 liters everyday.
Small intestine also has glands on its wall which produce intestinal juice to digest protein and carbohydrates.
Peptidases are the enzymes that break down peptides to amino acids.
Maltase are the enzymes that breaks down maltose to glucose.
Here is jejunum, it makes up 40% of the total length of small intestine. Amino acids, glucose, glycerol and fatty acids are mostly absorbed here.
Enoki mushroom, which is mostly made up of cellulose, can hardly be digested in our body. Still, cellulose facilitates digestion by stimulating small intestine to work functionally.
Due to local restrictions and laws, the picture is temporarily removed.
Leaving the small intestine, we have arrived at the beginning of the large intestine, cecum.
After cecum, we will pass through ascending colon, transverse colon, descending colon, sigmoid colon, rectum and anus.
The large intestine is only 1.5 meters long, but its radius is twice longer than the radius of small intestine.
Large intestine absorbs the remaining water and electrolytes in food. It takes 16 hours for food to go through large intestine.
Rectum is the last part of large intestine. It stores undigested food temporarily. After the rectum is the end of our journey, anus, which is also called anal sphincter. It is bands of muscle which allow undigested food to exit our body.
Appendix is found at the junction of small and large intestines. Its function is still a mystery.
Sigmoid
colon