Digestive anatomy & Physiology

Incisor

Canine (cuspid)

Premolar (bicuspid)

Molar (tricuspid)

Oropharynx

Tongue

Esophagus

Circular Layer

Oblique Layer

Longitudinal Layer

Greater curvature

Lesser curvature

Cardia (gastric region)

Pyloric sphincter

Rugae

Fundus

Body

Pylorus

Haustra

Cecum

Ileocecal valve

Ascending colon

Transverse colon

Descending colon

Sigmoid colon

Rectum

Anus

Anal sphincter

Appendix

Cystic duct

Hepatic duct

Gallbladder & Liver

Common bile duct

Pancreatic duct

Mesentery

Greater omentum

Left Lobe

Right Lobe

Falciform ligament

Round ligament

Mucosa

Submucosa

Muscularis Externa

Duodenum

Jejunum

Ileum

Large Intestine

Submandibular gland

Parotid Gland

Pancreas

Gallbladder

Liver

Mechanical digestion

food is broken down physically into smaller particles

Chemical digestion:

food particles are chemically altered by digestive enzymes

Environmental conditions

A factor that affects enzyme activity rate, if these conditions are not optimal, the enzyme will not work

carbohydrases

they are classified as amylase and they produce simple sugars

Salivary amylase:

they are able to begin starch digestion

Pancreatic amylase:

they are AbIe to further digest starches

Sucrease, lactase, Maltese:

able to finish sugar digestion

Proteases:

also known as protein, and produce amino acids, small peptides

Pepsin:

begins to cleave proteins into Amino acids

Trypsinogen

an digestive enzyme from the pancreas to help digest protein

Lipases

A type of enzyme class produced fatty acids and glycerol