Presentation By:

Samantha Loebbaka

The Digestive System’s Main Organ is The Stomach

The stomach is located between the esophagus and the small intestines.

The stomach is a J-shaped muscular organ that is composed of three parts:

Fundus which is the domed upper portion of the stomach.

Body which is the main portion of the stomach. Antrum which is the tapered distal end of the

stomach.

The Stomach Contains Two Sphincters

The two sphincters keep the inside of the stomach controlled.The first sphincter is the esophageal which is located in the cardiac region. This is a passage way leading to the stomach. The second sphincter is the pyloric and it helps to assist emptying the mixture into the small intestines.

The Many Functions of the Stomach:

Storing the food our body intakes.

Breaking the food down & churning into a liquidly substance called chyme.

Peristalsis to contract & mixing enzymes to break down food.

Slowly emptying the mixture into the small intestines.

The Four Layers of the Stomach’s Wall

Mucosa

Submucosa

Muscularis Externa

The Peritoneal

PEPSINOGEN

Gastric Juices In The Stomach Contain:

PRORENNIN

Hydrochloric acid triggers the inactive forms of enzymes into active forms which are pepsin and rennin.

The Absorption of The Stomach Lining

Water, when the body seems to be dehydrated

Medication

Amino Acids

10–20% of ingested ethanol such as alcohol

Caffeine

Common Problems

Gastroesophogeal reflux disease (GERD) is the most common symptom of heartburn.

Gastritis the inflammation of the stomach lining.

Peptic ulcer is a sore on the lining of the stomach.

Summary

When the stomach is empty it resembles an unexpanded J-shaped balloon. It's capable of expanding and contrasting to hold anything from a snack to a seven-course meal.

The stomach is a crucial organ for digestion, the process of breaking down food into its smallest particles so your body can absorb the nutrients. The process of digestion requires: The mixing of food Movement through the digestive tract Chemical breakdown of the large molecules of food into smaller

molecules.