Anatomy Final: NEW UNIT

How much water does our body contain (Total Body Water)

Infant, young adult, and obese and elderly

Infant: 65-75%

Young Adult: 55-60%

Obese and Elderly: 40-50%

Math: Your Total Body Water Content

70 kg X 55% = about 40L

Where is this 40L of water distributed in your body

Intracellular: 65% (40L X 0.65)= 26L

Extracellular: 35% (40L X 0.35)= 14L

Extracellular: 35% (40L X 0.35)= 14L. where does it go

25% Interstitial Water (between cells) (40L X 0.25)= 10L

8%Water in blood and Lymph (40L X 0.08)= 3.2L

2%Trancellular water (endoplymph, joints, cerebral spinal

fluid, pericardial and pleural fluids) (40L X 0.02)= 0.8L

What are the Sources of the 2.5 L/day water you normally receive

Preformed (2.3 L/day) =Drinks and Food

Metabolic water (0.2 L/day) = Aerobic Respiration

how much water do we normally receive in a day

2.5 L/day

HOW MUCH WATER EXITS BODY: Urine

1.5 L/day

HOW MUCH WATER EXITS BODY: Transpiration

0.4L/day

HOW MUCH WATER EXITS BODY: Sweat

0.1 L/day

HOW MUCH WATER EXITS BODY: Breathing

0.3 L/day

HOW MUCH WATER EXITS BODY: Feces & diarrhea

0.3 L/day or 10L/day

HOW MUCH WATER EXITS BODY: vomiting

0-10 L/day

Insensible Water Loss:

Not obvious or conscious loss

Obligatory Water Loss:

Totally unavoidable loss

How can water loss (dehydration) become very severe very fast: Diarrhea or Vomiting

Water AND IONS can be lost

How can water loss (dehydration) become very severe very fast: Sweating on a hot dry day

up to 5 L/day or more lost

How can water loss (dehydration) become very severe very fast: Breathing rate and water loss when you are on top of Pike’s Peak CO

up to a 1.5 L/day

WATER Homeostasis is one of the most important types of balance we must maintain. Each Day

2,500 ml IN/2,500 ml OUT

HOW IS WATER BALANCE ACCOMPLISHED

Digestion steps: oral (buccal) cavity

food Olfaction (smell), GUSTATION (taste), ingestion, and mastication

Digestion all starts with smell (olfaction) and taste (gustation)!

• If food does not smell or taste “good” we don’t eat (malnutrition)

• Enzyme co-factors: Lithium(Li+) and Zinc (Zn++)

4 types of tongue taste bud: front-back/Left-right

• 1-Sweet-energy (front left)

• 2-Salt-sodium

• 3-Sour-acidic

• 4-Bitter-alkaline/poison

• Unami is the fifth “taste” (back, Right)

what makes soy sauce taste good

Unami

Palatability and ingestion

Flavor-Aroma-Texture

• the palatability of a food declines as its ingestion proceeds

Mastication:

We use teeth, tongue, lips and cheeks to begin the mechanical aspects of the digestive process

Palatability

the fact or quality of being acceptable or agreeable to the taste

The Parts of a Tooth

• Enamel (white outside)

• Dentin (yellow inside)

• Pulp Cavity (hollowed-out spaces inside your tooth)

• Root Canal (nerves)

• Alveolar Bone

• Occlusion:

• Occlusal Surface:

• Cusps:

what are milk/Deciduous teeth and how many do we normally have

The first set of teeth we have as kids usually have 20

secondary or permanent teeth and how many do we have and when do we get them

after age 6

our second (permanent) set of teeth we usually have 32

Each Quadrant has how many teeth

8

32/4=8

Each Quadrant has 8 teeth: what are they and how many

• 2 incisors-cut

• 1 canine-hold

• 2 premolars-sheer

• 2 molars-grind

• 1 ‘Wisdom’ tooth- later adulthood

incisors

cut

canine

hold

Wisdom’ tooth

later adulthood

molars

-grind

premolars

-sheer

1X4 quadrants=

4wisdom teeth to pull out right?) Last to erupt

mouth bones

Maxilla and Mandible

Infants: 20 Deciduous Teeth

As the permanent teeth erupt, they push the deciduous teeth out of their sockets! “Teething”

Plaque:

a sticky deposit on teeth in which bacteria proliferate.

– Calculus or Tartar

– Flossing and brushing

Caries:

decay and crumbling of a tooth or bone

– Digestive enzymes and acids

– Grinding Out and Fillings as a solution

Root Canal Therapy:

– Pulp replacement

– Infection removed

Gingivitis can lead to

Peridontal Disease

Periodontal Disease

also called gum disease, is a serious gum infection that damages the soft tissue around teeth.

Gingivitis

a common and mild form of gum disease,

how much saliva do we produce in a day

1.5 L/day

We produce saliva for 3 reasons: what are they

1) Lubrication/moisture of food during mastication

2) Mix enzymes for digesting bacteria, starch and lipids

3) Addition of NaCO3- for control of acidity/tooth decay

Lingual Lipase is active in what

stomach

what is Lysozyme

dog saliva

innate immunity, providing protection against bacteria, viruses, and fungi

we don’t have it

Enzymes active only at what PH: in saliva

7

Lingual (mouth) amylase

begins the digestion of carbohydrates

Electrolytes: In saliva

K+, Cl-, NaCO3- (Sodium Carbonate)

Proteins: in saliva

Mucin and IgA

Mucin

protect and lubricate epithelial cell surfaces.

IgA

to rank the level of similarity between two structures and to allow structure classification when many proteins are being analyzed.

what is the main content in saliva

water

Parotid

(20%): Serous

Sublingual

(5%): Mucous

Submandibular

(70%): Mixed

• Minor glands (5%)

Deglutination

the tongue presses a food bolus against the palate,

through the fauces,

into the pharynx,

past the epiglottis and into the

esophagus.

Then peristaltic waves of smooth muscle squeeze it into

the stomach as the cardiac sphincter relaxes.

bolus

a small rounded mass of a substance, especially of chewed food at the moment of swallowing

Deglutination: Activity coordinated by swallowing center of

medulla: 22 muscles

Three Stages to Swallowing:

1) Buccal

2) Pharyngeal

3) Esophageal

Three Stages to Swallowing:

• 1) Buccal > 2) Pharyngeal > 3) Esophageal

(birds play everyday)

1. Entry into esophagus (skeletal then smooth muscle) creates a peristaltic wave in the muscularis externa that generates propulsion by shortening and narrowing the tube right-behind the bolus!

2. Enteric Nervous System allows for conduction of depolarization along smooth muscle cells resulting in a wave of contraction!

3. Finally: Lower esophageal sphincter must relax (dilate) before bolus can pass through the cardiac orifice into the stomach!

Gastro Esophageal Reflux Disease (GERD)

a common condition in which the stomach contents move up into the esophagus. Reflux becomes a disease when it causes frequent or severe symptoms or injury. Reflux may damage the esophagus, pharynx or respiratory tract.

“Purple Pill called Prilosec”

Stomach Provides for

Mixing, Acidification and Sterilization

where is the stomach located

inferior to the diaphragm and left lung

Pyloric Canal

the opening between the stomach and the duodenum.

Pyloric sphincter

a muscular valve that opens to allow food to pass from the stomach to the top of the small intestine.

Esophageal sphincter

prevents stomach acid from going up.

a high-pressure zone located where the esophagus meets the stomach and protects the esophagus from the reflux of gastric contents.

diaphragm

separates the thoracic cavity (lungs and heart) from the abdominal cavity (intestines, stomach, liver, etc.).

stomach: Fundic, Cardiac and Pyloric Regions and the “Body. Greater and Lesser Curvatures

the stomach converts ingested material into

Chyme

Chyme

the pulpy acidic fluid which passes from the stomach to the small intestine, consisting of gastric juices and partly digested food

Gas and the cause of indigestion

Eating too much, eating too fast, or eating during stressful situations. Eating foods that your body has a hard time digesting (food intolerance) Smoking or using other tobacco products

what are the four layers of the stomach out to in

1. serosa

2. muscularis externa

3. submucosa

4. mucosa

layer of protective ______- coats and protects all underlying simple columnar epithelial cells from acids!

glycocalyx

what is the stomach tissue type

simple columnar epithelial

Stomach: (Blood) Entry and exit

Enters via: gastric branch of celiac trunk artery

Exits via: hepatic portal vein for cleaning of blood toxins in liver

Stomach: (Hormones)

Gastrin: output hormone to blood

CCK, GIP and Secretin: Input hormones from blood

Stomach: (Information) Enters two ways

– Vagus Nerve: parasympathtic info to stomach

– Vagus Nerve also carries sensory info from stomach to brain

– Sympathetic fibers of celiac ganglion

Vagus Nerve:

parasympathetic info to stomach. also carries sensory info from stomach to brain

Gastrin:

output hormone to blood

CCK, GIP and Secretin:

Input hormones from blood

Stomach: (Lymphatics)

very important for fluid drainage/inflammation

What digestive materials are secreted by the stomach and how do we protect ourselves against them?

acids, pepsin and huge amounts of mucus

Stomach: Importance of mucus:

PROTECTION OF EPITHELIUM

Importance of stomach acid (3)

Antibacterial

Digestion

Nutrient availability

Problem with stomach acids: (2)

Potential self digestion: stomach, esophagus, duodenum

Potential enzyme de-activation due to pH

Importance of Pepsin

Break up proteins and Deactivate potential hazards

Potential to autodigest your own body

• Solution: activation only in acidic pH

What happens to pepsin activity if “Tums” are taken

inhibit the proteolytic enzyme pepsin

Small Intestine: Three sections

1. Duodenum- neutralizes

2. Jejunum- digestion

3. Ileum- absorption

Duodenum

First 5% Section (12 fingers-12inches) from pyloric sphincter PAST sphincter of oddi: Goal-neutralize stomach acid

Jejunum-

”empty” Second 35% Section: Goal-enzymatic degradation and nutrient absorption

Ileum-

Third 60% Section: goal nutrient absorption before passage into cecum

Ileocecal Valve-

passage into Large Intestine

Key Intestinal Items from Outside->Inside

Serosa-

Longitudinal SCM

-Circular SMC-

Submucosa-

Mucosa-

Villi

and Lacteals-

Columnar epithelial tissue-

Microvilli-

BrushBorder

What are The three nutrient types

carbohydrate, proteins and lipids

Triglygerides are broken into ______ by the action of _____ prior to non-enzymatic absorption

free fatty acids

lipase

starch digestion

amylase