Digestion in the duodenum
In the duodenum the food is mixed with two juices, namely: bile and
pancreatic juice.
The bile is secreted by the liver and stored in the gall bladder. It is transported
to the duodenum by the bile duct. The bile contains salts that emulsify fats.
Emulsification is the breakdown of large fat globules into tiny droplets. This
increases the surface area of the fats, making it easier for lipase to act on
them. The bile is also alkaline, to neutralize the acidic chyme from the
stomach.
Role of the pancreatic juice
The pancreatic juice contains sodium hydrogen carbonate which neutralizes
the acidic chyme from the stomach. This provides an optimum pH for the
enzymes in the pancreatic juice.
The pancreatic juice contains enzymes that act on all the classes of food.
Enzyme Substrate End-products
Pancreatic amylase starch Maltose
Trypsin (protease) peptides Amino acids
lipase fats Fatty acids and glycerol
Digestion in the ileum
The epithelial cells in the villi secrete the enzyme maltase which breaks down
the sugar maltose into glucose.
The glucose, amino acids, fatty acids and glycerol are small, soluble molecules
that are ready for absorption. The absorption takes place in the ileum.
Adaptations of the ileum for absorption
1. It is long and coiled to increase the surfaces area for absorption.
2. Its internal surface is greatly increased by thousands of finger-like
projections called villi. It is in the villi where absorption takes place.
3. The lining epithelium of the ileum is very thin (about one-cell thick) and
this increases the rate of absorption as the digested food move a short
distance.
4. There is a dense network of blood capillaries in each villus.
The structure of the villus
(leave about 11 lines for a diagram)
Glucose and amino acid molecules pass through the epithelial cells and
through the wall of the capillaries into the blood. They absorbed through
diffusion and active transport. These food molecules are carried away in the
capillaries, which join up to form veins. These veins unite to form one large
vein called the hepatic portal vein. This vein transports the glucose and
amino acids to the liver. The liver may store or alter them. When the liver
releases them, they enter the general blood circulation.
The fatty acids and glycerol pass through the epithelium and absorbed into
the lacteals. Sometimes as they pass through the epithelium, they combine
to form fats again and enter the lacteals. The fluid from lacteals flows the
into the lymphatic system which eventually empties its contents into the
bloodstream.
The adaptations of the villi for absorption
1. They have a thin epithelium which increases the rate of diffusion of the
digested food. The digested food molecules move a short distance of
one-cell.
2. The epithelial cells have microvilli which increase the surface area for
absorption.
3. The epithelial cells have a lot of mitochondria which produce more
energy for absorption through active transport.
4. They have a network of capillaries which absorb the glucose and amino
acids molecules.
5. They have lacteals which absorb fats.
Assimilation
This is the uptake and usage of the digested food molecules by the cells of the
body. The liver plays a major role in the assimilation of food.
Assimilation of glucose
Glucose is absorbed by the cells of the body and is used in respiration to
produce energy, carbon dioxide and water. The energy is used drive chemical
reaction such as cell division, protein synthesis, muscle contraction, growth,
and conduction of nerve impulses in the nerves.
Excess glucose in the blood is converted by the liver into a large molecule
called glycogen. The glycogen is stored in the liver and the rest in the muscles.
The liver can store about 100g of the glycogen.
When the level of glucose falls below the normal level, the liver converts its
stored glycogen into soluble glucose which released into the blood.
Assimilation of amino acids
Amino acids are absorbed by the cells and used to make other proteins. Some
of the proteins become plasma proteins in the blood. Other proteins may form
other structures such as cell membranes or become enzymes which control
chemical activities within the cell.
Excess amino acids are not stored but deaminated. Deamination is the removal
of the nitrogen-containing group (-NH2) from the amino acid. The nitrogen
containing group is converted into urea.
(leave about 5 lines)
The remaining molecule is converted into glycogen and stored in the liver.
The role of fats as storage substance
Fats are stored in the adipose tissue in the abdomen, round the kidneys and
under the skin. These regions are called fat depots. Fats are oxidized in times
of starvation to provide energy. The stored fats under skin insulate the body
against heat loss.
