Anatomy 1A

Digestion

mechanical and chemical breakdown of food to release nutrients into the body

Ingredient

Substance that is a compound in a mixture

Nutrients

Building blocks of the body: provided by ingredients

Supplement

supply nutrients not found in the body or diet

Digestive tract

Continuous tube from mouth to anus

Accessory Glands

Aid in digestion
Salivary gland

Liver

Pancreas

Guts

Large and small intestines of an animal

Entrails

Guts that have been removed from the body

Eating

To consume/ingest ingredients for the purpose of supplying nutrients to the body

Feeding

To give food

Hunger

the physical feeling/need to eat food

Satiety

lack of hunger/feeling of fullness

signal to stop eating

Appetite

the desire to eat food

Prehension

to grasp food and place it into the mouth

Mastication

to chew

Salivation

to produce saliva

Parasympathetic salivation

The automatic production of watery saliva, usually due to food

contains amylase

most animals

Sympathetic salivation

Production of thick saliva when a carnivore eats(consume very little carbohydrates)

no amylase produced

carnivores

Salivary amylase

enzyme in saliva use to start breaking down carbohydrates

Carnivores

Mono gastric(simplest)

Omnivores

Mono Gastric

Herbivores

Mono gastric and ruminants

Frugivores

Consume fruit, vegetables, nuts

Ruminants

grazing animals- most complex digestion

Mouth

Oral cavity, location of physical break down of food

Muscular Tongue

Mammals, and some birds

Hyoid

Bony tongue- most birds

Tastebud

receptors on tongue papillae

What can a tastebud taste

Sweet, salty, bitter, sour, umami

Capsin

Spicy feeling: pain receptors

does not affect birds