Digestive System

1.

Definition of digestion:
_________________________________________________________________
____________________________________________________________________
________________________.

2. Human digestive system

1. Mouth

Glands: _______________________________________

Secretion: ____________________________________

pH: ___________________________________________

Enzyme: _____________________________________

Function:

Other contents:
_______________________________________________________________

______________________
2. Stomach

Glands: _______________________________________

Secretion: ____________________________________
pH: ___________________________________________

Enzyme:
_______________________________________________________________
__________

Function:

Other contents:
_______________________________________________________________
______________________
3. Duodenum
2

Organ: _______________________________________

Secretion: ____________________________________
pH: ___________________________________________
Function:

Organ: _______________________________________

Secretion: ___________________________________

pH: ___________________________________________

Enzyme: _____________________________________

Function:

4. Small intestine

Glands: _______________________________________

Secretion: ____________________________________
pH: ___________________________________________

Enzyme:
_______________________________________________________________
__________

Function:

5. Large intestine

Function:
_______________________________________________________________
______

6. Anus

Function:
_______________________________________________________________
______

Changes during breathing and digestion in digestive system

Peristalsis
Peristalsis is the rhythmic
contraction and
relaxation of alimentary
tube.
4

Small intestine

Ruminants digestive system ex.

_________________________________________________________

Being a ruminant, it only eats plants. Plants contain lots of

cellulose. Cellulase enzyme is needed to digest the
cellulose. In the ruminants digestive system, there are
bacteria and protozoa which secrete this enzyme.

Food enters the mouth and then into the oesophagus. In

the rumen, grass eaten will be fermented by bacteria and
protozoa under anaerobic condition. Part of the cellulose is
digested by cellulase.
Food passes into reticulum for further hydrolysis. The food
is called the cud. The cud is regurgitated into mouth cavity
to be grounded again. After the cud is chewed, it is reswallowed into omasum chamber. Water and cellulose are
absorbed here.
In abomasum, gastric juice is produced. HCl and protease
secreted digests the protein, nutrients and microorganisms.
Here the food is called chyme. Chyme is completely
digested and reabsorbed into small intestine. In large
intestine, absorption of water occurs to produce faeces.

Rodents Digestive System ex.

____________________________________________________________

Rodents have big and well developed caecum to make

digestive process efficient. It is large as it contains bacteria
and protozoa that secrete cellulase for digestion of cellulose.
However it comes after the small intestine.

Absorption of nutrients only occurs in the small intestine. So,

the absorption of nutrient for the 1st time is incomplete.
Thus rodents will re-eat their faeces to absorb more
nutrients from the faeces.

Faeces for the 1st time is soft, contain lots of nutrients and
undigested food. They are produced at night. Faeces for the
second time are hard and dry. They are released during the
day.

Differences in digestive system

Criteria
Human
Nutrition
Stomach chamber
Caecum
Bacteria &

Ruminant

Rodent

protozoa
Chewing cud
Cellulose
digestion
Regurgitation of
food
Reingestion of
faeces
Absorption of Digested Food

Parts

Function
8

Capillaries
Lacteal
Venule
Arteriole
Lymphatic vessel
Epithelium

Adaptations of Small Intestine for Nutrient Absorption

1. ____________________________________________________________________
________
2. ____________________________________________________________________
________
3. ____________________________________________________________________
________
4. ____________________________________________________________________
________
5. ____________________________________________________________________
________
6. ____________________________________________________________________
________

10

Absorption of digested food

Assimilation of digested food

1. Definition: process where digested products are brought directly to
the liver for being processed to be used for metabolic processes in
body cells.
2. Function of liver
Function
Secretes bile

Explanation
Bile salts emulsify fat into fat into
fat droplets

Stored in gall bladder

11

Secrete fibrinogen,

Important for blood clotting

prothrombin
Regulate blood glucose

Convert glucose into glycogen

level
detoxification

Remove toxic substances from

the blood
Excess glucose stored as

Store nutrients

glycogen

Deamination of amino
acid

Stores fat soluble vitamins,

A,D,E,K and iron

Excess amino acid is broken
down into urea and excreted in
the urine

6.6 Formation of faeces and defecation

12

In colon
1. The content consists of

Water

___________________________

___________________________

___________________________

___________________________

2. It reabsorbs 90% of water from the undigested materials into the

bloodstream.
3. Lubricate secreted by colon help the movement of faeces along the
colon.
In Rectum
1.

After 12-24 hours in the colon, the faeces are passed to the rectum
for __________________________________________.

2.

As more water is reabsorbed, the faeces get harder.

3. When the pressure in the rectum increases, a desire to expel the

faeces occurs.
4. As the rectum is full, muscles of the rectal wall contracts to expel
the faeces.
Microorganisms in the colon
1. E.coli
symbiotic
Digest organic substances
Secrete vitamin B and K
Secrete antibiotics that inhibit the growth of harmful
microorganisms

13

Diseases associated to digestive system

Diseases
Lactose

Explanation
Absence of lactase in the digestive

intolerance

Symptoms

system

Lactose cannot be digested

14

Gallstones

Cholesterol hardens to form

gallstone.

When gallstone blocks the bile duct,

bile cannot be channelled out.

Constipation

___________________________ stops.
When more water is reabsorbed, the
faeces harden and difficult to be
passed down.

Intake of a lot of water and

_____________________ relieves

Haemorrhoids

constipation.
High pressure in the rectum causes
the blood veins to stretch, bulge and

Colon cancer

Gastritis

rupture
Malignant tumours grow on the colon

Due to intake of carcinogens or food

rich in cholesterol
If food is not taken at regular times,
acidic gastric juice is secreted on the
wall of stomach lining.

Bulemia

Stomach lining is injured and

inflamed.
Occur in person who has normal
body mass and takes in foods out of
control

The victim feels guilty upon stop

eating and
_____________________________________
___ to expel the food taken.

Repeated vomiting leads to damage

15

Anorexia

nervosa

of digestive tract.
A psychological disorder where one
is fear of getting fat and thinks one is
always fat

A victim intentionally fast to achieve

extreme loss of weight

The importance of macronutrients and micronutrients in plants
1.

Macronutrients:
____________________________________________________________________
____

2. Example:
____________________________________________________________________
____________
3. Micronutrients:
____________________________________________________________________
____
4. Example:
____________________________________________________________________
____________
Nutrient

Effects

deficiency
Nitrogen

The leaves turn yellow

Phosphorus

Growth of seedling is stunted.

The leaves turn dark green with red spots.

Sulphur

Growth of seedling is stunted.

The leaves turn yellow and drop off easily

Potassium

Growth of roots is stunted.

The edges of the leaves turn yellow.
The stem becomes soft.
The plant dies at an early stage.
16

Calcium

Areas between the leaf veins become

yellow.
The leaves have an uneven shape.

Magnesium
Boron

Growth of leaves is stunted.

The leaves turn yellow and eventually die.
Terminal bud dies.

Copper
Iron
Manganese
Molybdenum
Zinc

Leaves become thick, curled and brittle

Brown spots on terminal leaves.
Yellowing in young leaves.
Brown or grey spots between the veins.
Chlorosis of leaves
Mottled leaves with irregular areas of
chlorosis

17

The Structure of Leaf

18

Adaptations of Leaf for Optimal Photosynthesis

External leaf adaptations

The wide, flat and thin lamina provides a

___________________________________ for the maximum absorption of
sunlight and carbon dioxide.

The leaf is positioned at ___________________ to sunlight and

arranged in ____________________ pattern to absorb maximum
sunlight.

Upper epidermis is ____________________ to allow sunlight to pass

through it easily.

Internal leaf adaptations

19

20

 Palisade mesophyll cells contain a lot of ________________________

and closely packed for maximum absorption of sunlight.
Xylem and phloem are ____________________________ tubes that can
transport water and products of photosynthesis efficiently.
Spongy mesophyll cells are arranged ________________________ for
diffusion of carbon dioxide and oxygen between leaf and the
environment.
Many ______________________ at lower epidermis to allow exchange
of gases.
Adaptations of plants from different habitats for
photosynthesis
Plants growing on land with
adequate water supply
Example:
Waxy epidermis

Plants totally immersed in

water
Example
Very little or no cuticle on

_____________________________

epidermis

_______

_____________________________

Large number of chloroplast

in palisade mesophyll

_______
Chloroplast throughout the

_____________________________

plants

_______

_____________________________

More stomata at lower

epidermis

_______
No stomata

_____________________________

_____________________________

_______

_______

A large network of veins

Many small leaves

_____________________________

_____________________________

_______

_______
21

 A lot of air spaces in the

tissue
_____________________________
_______

22

Plants floating on the water

Plants growing in dry places

surface
Example:
Waxy cuticle on upper

Example:
Waxy and thick cuticle on the

epidermis

epidermis

_____________________________

_____________________________

________

_________

Tissues are arranged loosely

Shiny surface

and full of air spaces

_____________________________

_____________________________

_________

________
Transparent epidermal layer

Leaves in the needle or thorn

form

_____________________________

_____________________________

________

_________

Many stomata on upper

Succulent and green stems

epidermis

_____________________________

_____________________________

_________

_______

Stomata normally sunk into

the epidermis
_____________________________
_________

Structure of chloroplast

23

24

The Mechanism of Photosynthesis

PHOTOSYNTHESIS

LIGHT REACTION

DARK REACTION

Requires

Breaks
up
Split into
Absorb
e
Release
e

Forms

Combine
6 units
combine

25

Similarities and Differences between Light and Dark Reaction

Light Reaction

Differences

Dark Reaction

Types of
reaction
Location
Process
involved
Energy
Light
Time of
occurring
Product
output
Balance
equation

Factors Affecting the Rate of Photosynthesis

Concentration of Carbon
Dioxide

Light Intensity

Conclusion:

Conclusion:

Application:

Application:
26

carbon dioxide is added to the

green house to increase rate of
photosynthesis

Smaller plants grow on the tall

trees to absorb sunlight.

27

Concentration of Carbon
Dioxide

Conclusion:

Application:
Summer is the best time for
agricultural activities

Methods Used to Improve the Quality and Quantity of Food

Production
Methods
Hydroponics

Explanation
______________________________________________
____________
______________________________________________
____________

Aeroponics
______________________________________________
____________
______________________________________________
____________
28

Biological Control
______________________________________________
____________
______________________________________________
____________

29

Direct Seeding
______________________________________________
____________
______________________________________________
____________
Selective
breeding

______________________________________________
____________
______________________________________________
____________

Genetic
Engineering

______________________________________________
____________
______________________________________________
____________

Tissue culture
______________________________________________
____________
______________________________________________
____________
Technological Development in Food Processing
Method
Cooking

Food

Process & Principle

Food is subjected upon high
heat

High temperature can

______________
_________________________________

Pickling

______
Food is immersed into
30

concentrated solution.

_________________________________
_______

Ultra Heat

_________________________________

_______
Milk is heated at 132 C
for 1s,

Treatment

cooled and packaged

(UHT)

immediately in airtight
container.

_________________________________
_______

31

Pasteurisation

Milk is heated at 72 C
for 15s or
63
C for 30 minutes and cooled at
5C

Drying

__________________________________

______
Food is dried under the sun or in
the oven

__________________________________
______

Fermentation

__________________________________

______
Enzymes of bacteria or yeast are
used to break down the food.

__________________________________
______

Canning

__________________________________

______
Food is heated at 121 C
to
sterilize the food and packed
through vacuum seal.

Refrigeration

__________________________________

______
Food is cooled or frozen at low
temperature.

__________________________________
______

Important Facts!

32