NUTRITN 230 Lecture Notes - Lecture 6: Lingual Lipase, Glossopharyngeal Nerve, Amylase
Document Summary
Viscous material produced by glands in the mucosal lining of the gut. Moistens, lubricates and protects the digestive tract. Protein molecules that speed up chemical reactions. Different enzymes needed to breakdown different nutrients. Signals the digestive system to ready itself for food. Facial taste (anterior of tongue) Glossopharyngeal taste (posterior of tongue), swallowing. Allows everything to happen in the gut. Salivary amylase breaks down amylose in carbohydrates. Do not chemically break down protein in mouth. Teeth tear and grind food into smaller pieces increase surface area. Tongue presses food against hard palate helps mix food with saliva. Salivary amylase begins chemical breakdown of starch. 5 tastes: salty, sour, sweet, bitter, umami. As you swallow, the epiglottis closes off the air passage and prevents choking. ~4-8 seconds for food to move from pharynx to stomach. Portion of the gi tract that extends from the pharynx to the stomach. Bolus of food moved along by peristalsis.
