Digestion of food
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Transcript of Digestion of food
Digestion of FoodGrade 9
Lebanese CurriculumJinan Karameh Shayya
Food
Types of FoodMineral Substances- inorganic food
Organic
Proteins Lipids Carbohydrates Vitamins
Types of Foodorganic Food
Amino acids
Proteins
• Peptides• Complex
Proteins
1. Simple (reducing) Sugars a. Monosaccharides b. Disaccharides2. Complex sugar or polysaccharides
Carbohydrates
Lipids are made up of two types of single molecules:
1. Fatty acids2. Glycerol
Lipids
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
Apply The following experiment was conducted to study
the organic constituent of potato.
1. Describe the experiment2. Analyze this experiment3. Explain the results
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.
Digestive System
Digestive tube
Mechanical digestion It is the breaking down of food physically without
changing its chemical identity.
Mechanical Digestion
Swallow
Chewing
Peristalsis
Churning
Mastication- Chewing and swallowing
https://youtu.be/4FMnXz6o2vI
Peristalsis
Churning
Chemical Digestion of food Chemical Digestion is the breaking down of food
chemically in the presence of water and specific enzymes at specific conditions.
Enzymes
Properties of enzymes
1. Specificity 2. Suitable PH3. 37 degree temperature
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
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
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
Chemical DigestionThe whole picture
https://www.youtube.com/watch?v=aQX8AkbuzjY
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)
Intestinal Characteristics favoring Absorption
1. Large surface area2. Thin walls3. Richness of blood vessels
Let us play digestion
http://kitses.com/animation/swfs/digestion.swf