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CONTROLS FOR DIGESTIVE ACTIVITY
Digestion includes the mechanical and chemical processes by which foods are broken down to their nutrients so that they may be absorbed into the circulation. Mechanical and chemical changes take place simultaneously on the carbohydrates, fats, and proteins in foods. The autonomic nervous system continuously controls the motor and secretory activity of the intestinal tract.
The mechanical processes include the chewing of food, the churning actions in the stomach, and the muscular contractions of the intestinal tract. The rhythmic contractions, known as peristalsis, break up food into smaller and smaller particles, mix them intimately with the digestive juices, and continually move the food mass along the intestinal tract.
The chemical reactions in digestion involve the addition of water to the protein, fat, and carbohydrate molecules and their splitting up into nutrients that the tissues can use. This process is known as hydrolysis. The final end products of digestion are
Carbohydrates to the simple sugars – glucose, fructose, galactose
Fats to fatty acids and glycerol
Proteins to amino acids
Water, mucin, hydrochloric acid, enzymes, and hormones are interrelated in the orderly processes of digestion.
Water. The digestive juices supply an abundance of water at all points of the intestinal tract. Water holds the foods in suspension during movement throughout the tract, facilitates the peristaltic movements, and brings food particles into intimate contact with the enzymes.
Mucin. The glands of the intestinal tract secrete mucin, a polysaccharide that gives the slippery consistency to mucus. The walls of the stomach are protected from irritation and erosion by acid because of the coating of mucus.
Foods move more readily along the tract because of the lubricating effect of mucus.
Enzymes. The chemical reactions require helpers called enzymes. Sometimes enzymes are called living catalysts. A catalyst is any substance that hastens a chemical reaction but does not itself become a part of the compounds that are formed.
Enzymes are composed of specific proteins. They are named for the substance upon which they act; for example, protease is an enzyme that digests protein, and oxidase is involved in the addition of oxygen. Each enzyme is highly individual in its action. An enzyme that digests fat will not digest starch. Some enzymes act only in an acid medium, such as pepsin in the stomach, whereas others act only in an alkaline medium, such as trypsin in the small intestine.
Hormones are chemical messengers that control the mechanical and chemical processes of digestion. They arc produced at a given site in the presence of a specific stimulant such as acid chyme, polypeptides, or fat.
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