3.3.3 Digestion

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26 Terms

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Digestion

The process of hydrolysing large, insoluble molecules into smaller, soluble molecules for transport and assimilation.

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Physical Digestion

The mechanical breakdown of large molecules into smaller ones, such as through the action of teeth and stomach churning.

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Chemical Digestion

The enzymatic breakdown of larger insoluble molecules into smaller molecules.

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Salivary Glands

Glands in the mouth that secrete amylase to hydrolyse starch into maltose.

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Oesophagus

The muscular tube that transports food from the mouth to the stomach via peristalsis.

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Stomach

A muscular sac that produces enzymes and hydrochloric acid for digesting and storing food, especially proteins.

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Duodenum

The first section of the small intestine where pancreatic and gall bladder enzymes are introduced.

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Pancreas

A large gland that secretes proteases, lipase, and amylase for digestion.

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Gall Bladder

A small pouch that stores bile produced by the liver.

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Ileum

The long section of the small intestine where digestion continues and absorption occurs through villi and microvilli.

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Large Intestine

The part of the digestive system that absorbs water from indigestible food.

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Rectum

The storage area for faeces before excretion.

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Salivary Amylase

An enzyme that hydrolyses starch into maltose in the mouth.

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Pancreatic Amylase

An enzyme that continues the hydrolysis of starch into maltose in the small intestine.

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Maltase

An enzyme in the ileum that hydrolyses maltose into alpha glucose.

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Peptidases/Proteases

Enzymes that hydrolyse proteins into smaller peptides and amino acids.

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Endopeptidases

Enzymes that hydrolyse peptide bonds within protein molecules.

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Exopeptidases

Enzymes that hydrolyse peptide bonds at the ends of peptide chains.

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Dipeptidases

Enzymes that hydrolyse dipeptides into single amino acids.

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Lipases

Enzymes that hydrolyse lipids into monoglycerides and fatty acids.

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Bile Salts

Compounds produced by the liver that emulsify lipids to increase surface area for lipase action.

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Micelles

Structures formed from monoglycerides and fatty acids that facilitate absorption across the intestinal lining.

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Villi

Projections in the small intestine that increase surface area for absorption.

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Epithelial Cells

Cells in the intestinal lining that have many villi and mitochondria for efficient absorption.

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Monosaccharides

Simple sugars like glucose, galactose, and fructose absorbed through different mechanisms.

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Chylomicrons

Lipoprotein particles formed from triglycerides, cholesterol, and proteins that transport lipids in the bloodstream.