Biology Digestion

Alternative transcript:

acid & digestive enzymes to help break the food dawn. a layer of mucas protects the stomach lining from being damaged by the acid. Small Intestines-breaks down food from the stomach & absorbes nutreints from the food -arge intestines - (Colon) extracts most of the water from the food & dristributes the liquids to the body And also absorbes salts. Rectum-remanes are passed out through the Rectum as faeces (stool, poo) Pancreas - makes pancreatic juices (enzymes) this breaks down sugars, pats & Starches also makes Hormones. Liver-continuasly produced bile Bile turns fats into energy for the body to use Bile Duct -takes bile to the small intestines Call Blader-stores & releases bile Peristalsis - a series & wave-like muscle contractions that moves flood through the digestive tract. Bolus Muscles in the wall of the gut Contract 2 Food is pushed along the digestive System. mouth. Liver Gall Blader Small intestines Rectum -Slivary Glands -Esophagus - Stomach Anus -pancreas Varge Intestines Absorbtion of food in the small intestines Small Soluble molecules diffuse into the bloodstream in the SI Consentration Gradiant for dissusion is maintained by ·large Surface area produced by vil!! Rich blood supply which carries Small soluble molecules ayway to the rest of the body villus B 23 Rich Blood Supply r EBR V S The energy content of food The energy content in a food sample can be measured using simple calorimetry. To carry out this experiment, you need to: pour 10 cm³ cold water into a boiling tube record the starting temperature of the water • record the mass of the food sample • Heat the food in a Bunsen flame until it catches fire • heat the water using the flame from the burning food • record the final temperature of the water Thermometer Burning food held on mounted needle Water 1. Calculate increase of temperature each time 2. Calculate the energy released from each food using the formula: Energy Released from food per gram (J)= "mass & food sample (g) increased (c) x47 mass of water (g) x temperatu