Digestion of food

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Digestion of Food Grade 9 Lebanese Curriculum Jinan Karameh Shayya

Transcript of Digestion of food

Page 1: Digestion of food

Digestion of FoodGrade 9

Lebanese CurriculumJinan Karameh Shayya

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Food

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Types of FoodMineral Substances- inorganic food

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Organic

Proteins Lipids Carbohydrates Vitamins

Types of Foodorganic Food

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Amino acids

Proteins

• Peptides• Complex

Proteins

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1. Simple (reducing) Sugars a. Monosaccharides b. Disaccharides2. Complex sugar or polysaccharides

Carbohydrates

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Lipids are made up of two types of single molecules:

1. Fatty acids2. Glycerol

Lipids

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http://faculty.kirkwood.edu/apeterk/learningobjects/biologylabs.htm

Biuret Test for Peptides Coagulation test for complex proteins Iodine test for starch Fehling test for simple sugar Translucent spot test for lipids and oils Heat for water Silver nitrate for chlorides test

Identification Test

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Apply The following experiment was conducted to study

the organic constituent of potato.

1. Describe the experiment2. Analyze this experiment3. Explain the results

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Answers1. The following experiment shows a potato tuber

that was partly peeled and, with a dropper, few drops of brownish iodine were added to the peeled part. A dark blue color was observed.

2. As few drops were added to the peeled part of the potato tuber, the color of the peeled potato changed into dark blue color

3. The dark blue color indicates the presence of starch in potato since iodine reacts with starch to produce dark blue color.

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Digestive System

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Digestive tube

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Mechanical digestion It is the breaking down of food physically without

changing its chemical identity.

Mechanical Digestion

Swallow

Chewing

Peristalsis

Churning

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Mastication- Chewing and swallowing

https://youtu.be/4FMnXz6o2vI

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Peristalsis

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Churning

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Chemical Digestion of food Chemical Digestion is the breaking down of food

chemically in the presence of water and specific enzymes at specific conditions.

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Enzymes

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Properties of enzymes

1. Specificity 2. Suitable PH3. 37 degree temperature

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Chemical Digestion of Starch

Substrate

Juice Enzyme Organ Medium /PH

Products

Cooked Starch

Saliva Salivary Amylase

Mouth Neutral PH=7

Maltose

Uncooked Starch

Pancreatic Juice

Pancreatic Amylase

Small Intestine

Basic PH>8

Maltose

Intestinal Maltase

Intestinal Juice

Intestinal Maltase

Small Intestine

Basic PH>8

Glucose

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Chemical Digestion of Proteins

Substrate

Juice Enzyme Organ Medium/ PH

Products

proteins Gastric pepsin stomach Acidic PH<2

peptides

Proteins pancreatic

Trypsin Small intestine

Basic PH>8

Peptides and amino acids

Peptides Intestinal Peptidase Small intestine

Basic PH>8

Amino acides

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Chemical Digestion of Lipids

Substrate

Juice Enzymes Organ Medium/PH

Products

Lipids Bile (secreted by Liver)

- Small Intestine

Basic PH>8

Emulsified Lipids

Emulsified Lipids

Pancreatic Lipase Small Intestine

Basic PH>8

Fatty acids and Glycerol

Emulsified lipids

Intestinal Lipase Small Intestine

Basic PH>8

Fatty acids and Glycerol

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Chemical DigestionThe whole picture

https://www.youtube.com/watch?v=aQX8AkbuzjY

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Intestinal Absorption The crossing of nutrients, By diffusion, through the

intestinal walls to blood (sugars, minerals and amino acids) and lymph ( fatty acids and Glycerol)

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Intestinal Characteristics favoring Absorption

1. Large surface area2. Thin walls3. Richness of blood vessels

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Let us play digestion

http://kitses.com/animation/swfs/digestion.swf