Digestion is the process of breaking down food into smaller molecules so that the body can

absorb nutrients.

These are mainly chemical processes, catalysed by enzymes. The mechanical action of teeth
grinding and chewing the food helps to provide a larger surface area for the action of digestive
enzymes on the food molecules.

Some smaller components of food, such as minerals ions do not need to be digested, but can be
absorbed from the gut into cells of the body. Vitamins are larger molecules, but can be absorbed
from the gut without being changed.

The carbohydrates, proteins and lipids in our diet are large, complex molecules They are too
large to pass through the walls of the small intestine for distribution by the circulatory system
around the body.
Large molecules that need to be broken down (digested) into their smaller units include:

i. carbohydrates such as starch, which is broken down in two stages into simple sugars
(first to maltose, then maltose to glucose)
ii. proteins - broken down into smaller molecules (first to peptides, then to amino
acids)
iii. lipids - broken down into smaller molecules (glycerol and fatty acids).

FUNCTION OF THE DIGESTIVE SYSTEM

The function of the digestive system is to digest food and absorb nutrients.

STAGES OF DIGESTION
The digestive system carries out its function in several stages:

1. ingestion: food and drink are taken into the body through the mouth
2. mechanical digestion: food is broken down into smaller pieces without chemical
change to the food molecules
3. chemical digestion: large, insoluble molecules are broken down into small,
soluble molecules
4. absorption: small food molecules and ions move through the wall of the intestine
into the blood
5. egestion: food that has not been digested or absorbed passes out of the body as
faeces

Once nutrients have been absorbed into the blood by the digestive system they can
be assimilated into the body; this occurs when they are taken up by the cells of the body
 ORGANS INVOLVED IN DIGESTION
1. Mouth: Mechanical digestion occurs in the mouth when food is chewed
2. Salivary glands: Release saliva containing enzymes that begin the chemical digestion of
starch
3. Esophagus: Food passes from the mouth to the stomach through peristalsis
4. Stomach: Mechanical digestion occurs as food is churned, and protease enzymes break
down protein
5. Pancreas: Produces digestive enzymes and hormones that regulate blood sugar
6. Small intestine: Absorbs digested food, with a large surface area for nutrient absorption

ENZYMES INVOLVED IN DIGESTION

• Pepsin: Produced in the stomach, breaks down protein in acidic conditions
• Trypsin: Produced in the pancreas, breaks down protein in alkaline conditions
• Lipase: Digests fats after bile salts emulsify them

ENZYMES INVOLVED IN THE DIGESTION OF

FOOD MOLECULES
Large molecule enzyme End products Where in gut
starch Amylase Maltose Mouth and small
(+glucose) intestine
maltose Maltase Glucose Small intestine
proteins Pepsin Peptides Stomach
peptides Protease Amino acids Small intestine
lipids lipase Fatty acid + Small intestine
glycerol

DIGESTIVE SYSTEM/ORGANS

The digestive system is an example of an organ system. Some of the digestive

system organs make up the alimentary canal; food passes directly through these organs
as it moves through the body:
i. mouth

ii. oesophagus

iii. stomach

iv. small intestine, including the duodenum and the ileum

v. large intestine, including the colon, rectum and anus

The organs of the human digestive system work together to digest food and absorb
nutrients

ASSOCIATED ORGANS/ACCESSORY ORGANS

These are the organs of the digestive system that do not form part of the route travelled
by food, but are still involved with digestion.

These associated organs, or accessory organs, include the:

i. salivary glands
ii. pancreas
iii. liver
iv. gall bladder
DIAGRAM OF THE DIGESTIVE SYSTEM ORGANS
STRUCTURE FUNCTION
Mouth Food is ingested here and the teeth break it down into smaller pieces
during mechanical digestion
Salivary glands Saliva is secreted into the mouth
The enzyme amylase in saliva begins to digest starch into maltose
Saliva lubricates the food for easy swallowing

Oesophagus This tube connects the mouth to the stomach

Contractions of the walls of the oesophagus force the food
downwards; this is peristalsis

Stomach Churning of the muscular stomach walls continues the process of

mechanical digestion
Protease enzymes begin protein digestion
Hydrochloric acid provides a suitable pH for the enzymes and also
destroys any pathogens in food

Liver Bile is produced here

Bile aids the digestion of fats, as well as neutralizing stomach acid as
it exits the stomach
Gall bladder Bile is stored here before being released into the duodenum via the
bile duct
Pancreas Amylase, protease and lipase enzymes are produced here before
being released into the duodenum
Small intestine: Food enters the small intestine from the stomach here
duodenum The acidic stomach contents are neutralized by bile and become
slightly alkaline
Enzymes complete chemical digestion here

Small intestine: ileum Food and water are absorbed into the blood via villi in the lining of
the ileum
Large intestine: colon Remaining water is absorbed from food into the blood, and the solid
waste left behind in the colon forms faeces
Large intestine: Faeces are stored here prior to egestion
rectum
Large intestine: anus Faeces leave the body via the anus; this is egestion