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EXCI 202 Study Guide - Final Guide: Sigmoid Colon, Gastrointestinal Tract, Mastication

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School
Concordia University
Department
Exercise Sci.
Course
EXCI 202
Professor
Brian Morin

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57
EXCI 202
2014
Exci 202 – second exam:
The Digestive System
The organs of the digestive system together perform a vital function—that of preparing food for
absorption and for use by the millions of body cells. Most food when eaten is in a form that
cannot reach the cells (because it cannot pass through the intestinal mucosa into the bloodstream),
nor could it be used by the cells even if it could reach them. It must therefore be modified in both
chemical composition and physical state so that nutrients can be absorbed and used by the body
cells. The complete process of altering the physical and chemical composition of ingested food
material so that it can be absorbed and used by the body cells is called digestion. This complex
process is the function of both the digestive tract and accessory organs that make up the
digest
ive
system.
Organs
of
D
i
ge
s
t
io
n
The
m
a
i
n
organs
of
the
di
ge
s
t
i
ve
system
form
a tube that goes
a
ll
the way through the ve
nt
r
a
l
c
a
vi
t
i
e
s
of
the body.
It
i
s
open at both ends.
T
h
i
s
tube
i
s
usua
ll
y
r
e
f
e
rr
e
d
to
as the
al
i
m
e
n
tar
y
canal
(tract). The term
gas
t
r
oi
n
t
e
s
ti
n
al
(G
I
)
tract
r
e
f
e
r
s
only to
the stomach and
i
nt
e
s
t
i
ne
s
but
i
s
s
om
e
t
i
m
e
s
used
in
r
e
f
e
r
e
nc
e
to
the
e
nt
i
r
e
a
li
m
e
n
t
a
ry
c
a
na
l
.
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58
EXCI 202
2014
S
eg
m
e
nt
s
of the
G
a
s
t
r
o
int
e
s
t
ina
l
Tract
Mouth
The mouth
i
s
a
l
s
o
c
a
ll
e
d
the
oral cavity
Oropharynx
The act
of
s
w
a
ll
owi
ng,
or
deglutition
, moves a rounded mass
of
f
ood,
c
a
ll
e
d
a
bolus,
from
the mouth
to
the stomach.
As
the
f
ood
bolus passes
from
the mouth,
it
enters
the
oropharynx. Once a
bolus has passed through the pharynx,
it
enters the
d
i
ge
s
t
i
ve
tube
proper—the p
or
t
i
on
of
the
di
ge
s
t
i
ve
tract that serves
only
the
di
ge
s
t
i
ve
s
ys
t
e
m
.
E
s
op
h
agu
s
The
esophagus
i
s
a
c
ol
l
a
ps
i
bl
e
,
muscular tube about 25 cm (10
i
nc
he
s
)
l
ong,
e
xt
e
nds
from
the pharynx
to
the stomach and pierces the diaphragm
in
i
t
s
descent
from the
t
hor
a
c
i
c
cavity
to
the
a
bdom
i
na
l
cavity.
It
li
e
s
pos
t
e
r
i
or
to
the trachea and heart
a
nd
serves as a
dyna
m
i
c
passageway
for
f
ood,
pushing the
f
ood
toward the
s
t
om
a
c
h.
S
t
om
ac
h
Just be
l
ow
the diaphragm, the
di
ge
s
t
i
ve
tube
di
l
a
t
e
s
into
an
e
l
onga
t
e
d
pouc
h-l
i
ke
s
tr
uc
t
ur
e
,
the stomach, the
s
i
z
e
of
which
va
r
i
e
s
according
to
s
e
ve
r
a
l
f
a
c
t
or
s
,
notably the amount
of
di
s
t
e
nt
i
on.
For some
t
i
m
e
a
f
t
e
r
a
m
ea
l
,
the stomach
i
s
enlarged because
of
di
s
t
e
nt
i
on
of
i
t
s
wa
ll
s
,
but as
f
ood
passes out
of
the stomach, the
wa
ll
s
pa
rt
i
a
ll
y
c
ol
l
a
p
s
e
,
l
ea
vi
ng
the
organ about the
s
i
z
e
of
a
l
a
r
ge
sausage.
In
adults, the stomach
usua
ll
y
holds a volume
of
up
to 1 to
1.5
li
t
e
r
s
.
The stomach
pe
r
f
o
r
m
s
the
following functions:
▪
Serves as a
f
ood
reservoir,
i
t
s
m
a
i
n
f
unc
t
i
on;
f
ood
i
s
stored
in
the stomach
until it
c
a
n
be pa
rt
i
a
ll
y
digested and moved
f
a
rt
he
r
a
l
ong
the
g
a
s
troi
nt
e
s
t
i
na
l
tr
a
c
t
.
▪
Secretes
gas
t
r
i
c
j
ui
c
e
,
which
c
ont
a
i
ns
a
c
i
d
and enzymes that
a
i
d
in
the
di
ge
s
t
i
on
of
food.
▪
Churns the
f
ood
(by
c
ont
r
a
c
t
i
ons
of
i
t
s
muscular coat), breaking
it into
s
m
a
ll
pa
rt
i
c
l
e
s
and
mixing
them
well with
the
ga
s
tr
i
c
j
ui
c
e
;
in
t
i
m
e
,
ga
s
tr
i
c
contents are moved
a
l
ong
into
the
duodenum.
o
Secretes
intrinsic factor.
▪
P
e
r
f
o
r
m
s
a
li
m
i
t
e
d
amount
of
a
bs
orpt
i
on;
absorbed substances
i
nc
l
ude
c
e
rt
a
i
n
drugs,
some water,
a
l
c
ohol
,
and some
s
hor
t-
c
ha
i
n
f
a
tty
a
c
i
ds
f
ound
in
butter
or milk
f
a
t
.
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59
EXCI 202
2014
▪
Produces the hormones gas
t
r
i
n,
which
he
l
ps
regulate
di
ge
s
t
i
ve
f
unc
t
i
ons
,
and
ghr
e
li
n,
which
i
nc
r
ea
s
e
s
a
ppe
t
i
t
e
.
▪
He
l
ps
protect the body
by
destroying pathogenic
ba
c
t
e
r
i
a
s
wa
ll
owed
with
f
ood
or with
mucus
from
the respiratory
tr
a
c
t
.
Small
i
n
t
e
s
ti
n
e
The
s
m
a
ll
i
nt
e
s
t
i
ne
i
s
a tube
m
ea
s
ur
i
ng
about 2.5 cm
(1
i
nc
h)
in
diameter and
6 m
(20
f
ee
t)
in
l
e
ngt
h.
I
t
s
c
oi
l
e
d
l
oops
fill
most
of
the
a
bdom
i
n
a
l
cavity. The
s
m
a
ll
i
nt
e
s
t
i
ne
c
ons
i
s
t
s
of
3
di
vi
s
i
ons
:
• Duodenum
•
J
e
j
unum
•
I
l
e
um
Large
i
n
t
e
s
ti
n
e
The
l
owe
r
part
of
the
a
li
m
e
nt
a
ry
c
a
na
l
bears the name
l
ar
ge
i
nt
e
s
t
i
ne
because
i
t
s
di
a
m
e
t
e
r
i
s
not
i
c
ea
bly
l
a
r
ge
r
than that
of
the
s
m
a
ll
i
nt
e
s
t
i
ne
.
I
t
s
l
e
ngt
h,
however,
i
s
much
l
e
ss
,
be
i
ng
about 1.5
to
1.8
m (5 or 6
f
ee
t)
.
I
t
s
average
d
i
a
m
e
t
e
r
i
s
a
ppr
oxi
m
a
t
e
l
y
6
cm
(2½
i
nc
he
s
)
,
but the diameter decreases toward the
l
owe
r
end
of
the
tube.
The
l
a
r
ge
i
n
t
e
s
t
i
ne
i
s
divided
i
nt
o
:
•
C
e
c
um
• Colon
i
s
d
i
vi
de
d
into
the
following portions:
—
Ascending
colon
—
Transverse
colon
—
Descending
colon
—
S
i
gm
oi
d
colon
•
Re
c
t
u
m
The
l
a
s
t
17
to
20 cm
(7 or 8
i
nc
he
s
)
of
the
i
nt
e
s
t
i
na
l
tube
i
s
c
a
ll
e
d
the
r
ec
t
u
m
.
The
t
e
r
m
i
na
l
i
nch
of
the rectum
i
s
c
a
ll
e
d
the
anal canal
. The opening
of
the c
a
na
l
to the
e
xt
e
r
i
or
i
s
guarded
by two
sphincter
m
us
c
l
e
s
—
a
n
i
nt
e
r
na
l
one
of
smooth
m
us
c
l
e
and
a
n
e
xt
e
r
na
l
one
of
s
tr
i
a
t
e
d
m
us
c
l
e
.
The opening
i
t
s
e
l
f
i
s
c
a
ll
e
d
the anus. The anus
i
s
dir
e
c
t
e
d
s
li
ght
l
y
pos
t
e
r
i
or
l
y
and
i
s
t
he
r
e
f
o
r
e
at
a
l
m
os
t
a
right
angle
to
the
r
e
c
t
um
o Anal
c
a
na
l
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Document Summary

The organs of the digestive system together perform a vital function that of preparing food for absorption and for use by the millions of body cells. Most food when eaten is in a form that cannot reach the cells (because it cannot pass through the intestinal mucosa into the bloodstream), nor could it be used by the cells even if it could reach them. It must therefore be modified in both chemical composition and physical state so that nutrients can be absorbed and used by the body cells. The complete process of altering the physical and chemical composition of ingested food material so that it can be absorbed and used by the body cells is called digestion. This complex process is the function of both the digestive tract and accessory organs that make up the digestive system. The main organs of the digestive system form a tube that goes all the way through the ventral cavities of the body.

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Related Questions

Matt and Maria have now received and begun to eat their Chinese takeout. They have accomplished biting off a portion of a piece of their General Tso's chicken and rice and proceeded to chew and swallow. For this report, you will describe the path the chicken and rice follows and the physiological processing that take place to convert the chicken and rice into their nutritional components that can be used by the body for energy and homeostatic processes. Consider the following as you proceed through your research and discussion of this topic.

1.Through which organs, and in what order does the bolus of food travel?

2. How long does the food remain in each segment of the digestive tract and what physiological processing takes place during this time?

3. What role does the autonomic nervous system play in controlling the movement of food through the digestive tract? What other physical or physiological factors can impact the movement of food though the digestive tract?

4. What specific enzyme or other digestive substances are associated with each segment of the digestive tract and which cells produce these substances? What specific components of the chicken and rice (proteins, carbohydrates, etc.) are processed by each of these substances?

5. What role do the accessory digestive organs play in the process? What are the specific cells of each of these accessory organs and what substances do they produce? Where in the digestive tract are the substances introduced into the digestive process?

6.What is the ultimate fate of the digested chicken and rice? What was the initial biological structure of the nutritional components first consumed (example proteins breaking down to their simpler components) and what are the resulting products resulting from digestion that are now ready and available for use by the body for energy and homeostasis?

7. What is the fate of the solid and fluid components that are not absorbed into the body? When and where does control of movement of digestive tract content transition from the autonomic nervous system controlled smooth muscles to peripheral nervous system control of voluntary skeletal muscles?

Food that we consume is composed of very complex molecules. During the digestive process these compounds are broken down into smaller and smaller subunits in preparation for use by the body as building blocks needed for the many components of the human body.

The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tso’s Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, “moves very slowly through the large intestine where the final absorption of water and other nutrients take place” (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, “It produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the body” (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tso’s contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chicken’s proteins change into amino acids, which are then absorbed into blood. The rice of the General Tso’s is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum.

1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

Food that we consume is composed of very complex molecules. During the digestive process these compounds are broken down into smaller and smaller subunits in preparation for use by the body as building blocks needed for the many components of the human body. The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tso’s Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, “moves very slowly through the large intestine where the final absorption of water and other nutrients take place” (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, “It produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the body” (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tso’s contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chicken’s proteins change into amino acids, which are then absorbed into blood. The rice of the General Tso’s is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum. 1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.