lymphatic vessel, nerves
Nourishes surrounding tissues
Transports absorbed materials
Movement of the tube and its contents
3. Muscular layer
Clear, watery serous fluid, rich in salivary amylase.
Some serous fluid with some mucusmore viscous than parotid secretion
2. Mixes food with saliva; moves food toward pharynx; contains taste receptors
2. Mechanical Processing (Chewing)
3. Digestive (chemical Processes)
4. Secretions Hormones, Enzymes
5. Absorption (Body takes in nutrients)
6. Compaction removing of water to create feces) Dehydrations and elimination of organic waste
2. Salivary Glands
2. Increase surface area gives more areas for enzymes to attack food
Can provide friction which helps handles food.
Take proteins and breaks them down into polypetides.
Act as a buffer.
2. Pancratic Lipase
3. Trinson, Chymotripson (Work on polypeptides)
4. Carboxypeptidase (peptides)
5. Nuclease (works on nucleic acids)
produced by the walls of the stomach. Gos to the blood stream. Produced when food enters the stomach.
2. The Cardiac Region (Cardia) (Middle Portion)
3. The Pyloric Region (Pylorus) (Lower Portion)
2. Closes the entrance to the stomach, this prevent regurgitation of the stomach contents into the esophagus.
secretion of gastric juice; reflex responses also stimulate gastric juice secretion