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Mr. Anil sah

Faculty of Radiography
Digestive system
The system which consists of the structures associated
with intake of food (ingestion), its digestion, and
absorption of digested food and finally removal of
indigestible residue is called digestive system.
Functions of digestive system
 Ingestion and digestion of food.
 Movement of food.
 Absorption of necessary nutrient materials.
 Excretion of unwanted or harmful substances.
 Secretion of several kinds of juice and mucus.
 Regulation of acid base balance.
 Maintenance of water balance.
STRUCTURE OF GI TRACT

 The GI tract is a series of hollow organs joined in a long,

twisting tube from the mouth to the anus. The hollow organs
that make up the GI tract are the mouth, esophagus, stomach,
small intestine, large intestine, and anus. The liver, pancreas,
and gallbladder are the solid organs of the digestive system….
ORGANS/PARTS OF DIGESTIVE SYSTEM/GI TRACT

A. ALIMENTARY TRACT
1. Mouth
2. Pharynx
3. Esophagus
4. Stomach
5. Small intestine
6. Large intestine
7. Rectum
8. Anus
B. ACCESSORY ORGANS
1. Salivary Glands
2. Pancreas
3. Liver & Biliary tract
4. Gall bladder
 MOUTH
The starting and upper expanded portion of the alimentary
tract is known as mouth.
It is also known as buckle cavity or oral cavity, lined
throughout with mucous membrane consists of stratified
squamous epithelium tissue.
The roof of mouth is formed by anterior hard palate and
posterior soft palate & the floor of mouth is formed by tongue
and side by cheeks.
1. Tongue: - Tongue is a voluntary muscular structure. It lies
at the floor of mouth and base is attached to hyoid bone. The
superior surface of tongue consists of stratified squamous
epithelium with numerous papillae.
These consists sense of taste.
There are three varieties of papillae:
a) Vallate papillae
b) Fungiform papillae
c) Filiform papillae
 Note:- Tongue has four taste areas like sweet, salt,sour and
bitter. Area of sweet and salt are overlaped. Sour taste is
located at sides whereas bitter taste is found in posterior
middle region of tongue.
Functions of tongue :
a) It helps in swallowing and chewing of food.
b) It plays a role in speech.
c) It helps to find the taste.
d) It acts as a brush to clean the teeth.
2. TEETH:-Teeth are very hard structures embedded in the
alveoli or socket of mandible and maxilla.
 Each tooth of individual develops two sets of teeth. The milk
teeth appear first, and are progressively replaced by the
permanent teeth.
 Teeth have different shapes and sizes and possess uneven
biting surfaces.
Types of teeth :
a) Incisors-8
b) Canines-4
c) Premolars -8
d) Molars-12
Temporary teeth:-They are 20 in number and each jaw has 10
teeth .each half of the jaw has 2 incisors, 1 canine and 2
molars. 1st permanent tooth is 1st molar appear at the age of
6-7 years. 3rd molar is wisdom tooth appearing by age
between 17-25 years.
Permanent teeth: - They are 32 in number and 16 are present
in each jaw. Each half of the upper and lower jaw contains 8
teeth. They are 2 incisors, 1 canine, 2 premolars and 3 molars.
Functions of teeth
a) Biting off pieces of food.
b) Grinding or chewing food.
PHARYNX
The pharynx is a wide muscular tube, situated from the base
of the skull to the level of 6th cervical vertebra.
It lies behind the nose, mouth and larynx.
Length: 12-14cm
Width: upper parts widest 3.5cm
Parts of pharynx
The cavity of pharynx is divided into:
a) Nasopharynx
b) Oropharynx
c) Laryngopharynx
a) Nasopharynx: - The nasal part is called nasopharynx. This is
the upper part of pharynx situated behind the nose and
above the lower of the soft palate.
b) Oropharynx: - The oral part is called Oropharynx. This is the
middle part of the pharynx situated behind the oral cavity, it
extends from below the level of the soft palate to the level of
the upper part of the body of 3rd cervical vertebra.
c) Laryngopharynx: - The laryngeal part is called
laryngopharynx. This is the lower part of the pharynx
situated behind the larynx, it extends from upper border of
the epiglottis to the lower border of the Cricoid cartilage.
Functions of pharynx
It provides passageway for food from mouth to esophagus.
ESOPHAGUS
 Esophagus is long, narrow, straight and muscular tube. It is
also known as food pipe or gullet.
Position of esophagus
 It lies in the median plane in the thorax in front of the
vertebral column behind the trachea and the heart.
 It is continuous with the pharynx and just below the
diaphragm it joins the stomach. It is about 25cm (10 inch)
long.
Function of esophagus
 The esophagus transports food from pharynx to stomach or
acts as passage way.
STOMACH
Stomach is the widest organ of the alimentary canal. It is
hollow, bag like and J shaped structure.
It is situated in left side of abdominal cavity. It is about 25 cm
in length.
Parts of stomach:
The stomach is divided into the following parts:
a) Cardiac part
b) Fundus
c) Body or corpus
d) Pyloric part
Functions of stomach
 Temporary storage of food for long period.
 The stomach secretes gastric juice.
 The stomach digests protein by action of pepsin and rennin.
 The peristaltic movements of stomach mix the bolus with gastric juice
and convert into the semisolid material known as chyme.
 Secretion of hormone, gastrin
 The hydrochloric acid present in the gastric juice destroys many types
of bacteria entering the body along with food.
 Many substances like toxins, alkaloids and metals are excreted through
gastric juice.
 Intrinsic factor presented in gastric juice is necessary for absorption of
vitamin B12.
GASTRIC JUICE
 The secretion of gastric gland is called gastric juice. The Gastric
juice is a clear, watery, strongly acidic fluid containing
hydrochloric acid, enzymes, mineral salts and mucus.
Composition
A normal human secretes about1200-1500 ml/day.
Water: 98-99%
Solids: 1-2%
The solids are consists of organic or inorganic substances e.g.:-
Gastric enzymes: - Pepsin, Rennin, Gastric Lipage. Gastric
mucus, Hydrochloric acid (HCL), Sodium, Potassium, Calcium,
Chloride, Bicarbonate, Phosphate, Sulfate.
FUNCTIONS OF GASTRIC JUICE
 Water further liquefies the food.
 Hydrochloric acid kills bacteria, digests all types of food and maintains acidic pH for
the action of pepsin.
 Hydrochloric acid provides acid medium for the action of enzymes.
 Pepsin acts on proteins of food and digests them to the stage of proteoses and
peptones
 Gastric amylase acts on carbohydrates.
 Gastric lipase digests the butter fat.
 Intrinsic factor present in gastric juice plays an important role in erythropoiesis.
This is necessary for absorption of the extrinsic factor i.e.vitamin B12.
 The mucus present in the gastric juice is responsible for the protection of wall of
stomach.
SMALL INTESTINE
 Small intestine is a long, coiled, tube like structure extending
between the pyloric sphincter to stomach and ileocecal valve,
which opens into large intestine .It is about 6 m long.
 Part of small intestine
 Small Intestine is divided into three parts:
a) Duodenum: - It is small C- shaped and about 25cm long.
b) Jejunum: - It is the second part of small intestine that lies
between the duodenum and ileum
c) Ileum: - It is the last and the longest part of small intestine. It
is highly coiled part.
Functions of small intestine
 Secretion of intestinal juice.
 Absorption of nutrients.
 Secretion of hormones.
Cholecystokinin (CCK) &
Secretin.
 To complete the digestion of
carbohydrate, proteins & fats.
 To do onward movement of its
contents, this is produced by
peristaltic, segmental &
pendular movements.
LARGE INTESTINE
 The large intestine is “U” shaped tube like structure also
called as colon. The large intestine is about 1.5 meter long. It
extends from ileocecal valve up to anus. It consists of seven
portions.
1. Caecum with appendix
2. Ascending colon
3. Transverse colon
4. Descending colon
5. Sigmoid colon or pelvic colon
6. Rectum
The caecum: This is the first part of the colon. It is a dilated
region which has a blind end inferiorly and is continuous with
the ascending colon superiorly. Just below the junction of the
two the ileocaecal valve opens from the ileum.
The vermiform appendix: is a fine tube, closed at one end,
which leads from the caecum. It is usually about 13 cm long and
has the same structure as the walls of the colon but contains
more lymphoid tissue
The ascending colon: This passes upwards from the caecum
to the level of the liver where it curves acutely to the left at the
hepatic flexure to become the transverse colon.
The transverse colon: This is a loop of colon which extends
across the abdominal cavity in front of the duodenum and the
stomach to the area of the spleen where it forms the splenic
flexure and curves acutely downwards to become the
descending colon.
The descending colon: This passes down the left side of the
abdominal cavity then curves towards the midline. After it
enters the true pelvis it is known as the sigmoid colon.
The sigmoid colon: This part describes an S-shaped curve in
the pelvis then continues downwards to become the rectum.
The rectum: This is a slightly dilated section of the colon about
13 cm long. It leads from the sigmoid colon and terminates in
the anal canal.
The anal canal: This is a short passage about 3.8 cm
long in the adult and leads from the rectum to the
exterior. Two sphincter muscles control the anus;- The
internal sphincter, consisting of smooth muscle fibers, is
under the control of the autonomic nervous system and
the external sphincter, formed by skeletal muscle, is
under voluntary control.
Functions of large intestine
 Absorption of water, electrolytes & salts.
 Excretion of heavy metals like mercury, leads, bismuth &
arsenic through faeces.
 Secretion of mucin and inorganic substances like chlorides
& bicarbonates.
 The bacterial flora of large intestine synthesizes folic acid,
vitamin B12 & vitamin K.
 what are the difference between small and large intestine?
ACCESSORY ORGANS
SALIVARY GLAND
 There are 3 pairs of glands situated in oral cavity known as
salivary glands. These glands are secret of saliva. These are:
Parotid glands = 2
Sub-lingual glands = 2
Sub-mandibular glands = 2
a) Parotid glands: - Parotid
glands are the largest salivary
glands. These glands are
situated at the side of the
face just below and in front of
the ear.
b) Sub-mandibular glands: -
They are paired glands
situated at the posterior part
of floor of mouth.
c) Sublingual glands: - These are
situated at the anterior part
STRUCTURE OF SALIVARY GLAND
The glands are surrounded by a fibrous capsul.
They consist of number of lobules made up of small acini
lined with secretory cells.
The secretions are poured into ductiles which join up to from
large ducts leading into the the mouth .
Nerve supply
Sympathetic and Para Sympathetic
Blood supply
External carotide arteries and External jugular veins
FUNCTIONS OF SALIVARY
 Keeps mouth and throat lubricated and comfortable.
 Moistens food so it’s easier to swallow.
 Contains an enzyme called amylase, which helps
stomach break down starches in food.
 Keeps mouth clean.
 Helps reduce risk of cavities and gum disease.
 Helps maintain the pH balance in mouth.
SALIVA
 Saliva is the viscous colorless cloudy liquid. About 1.5 liter of
saliva is produced daily and about 1ml /min.Out of this about
25% is secreted by parotid glands, 70% of Submandubular
glands and 5% of sublingual glands.
Composition of saliva
 Water = 98-99%
 Solids =1-2%
 The solids portion of saliva is consists of organic and inorganic
substances. Gages are also present in saliva.
Functions of saliva
 It helps in mastication, mixes with the food forming bolus.
 It lubricates mouth and helps in swallowing.
 Lysozome helps in keeping mouth clear and pathogen free.
 Saliva dissolves part of the food, which stimulates the taste.
 The saliva is moistening and lubricating soft part of mouth and
lips. It helps in speech
 Salivary amylase acts on boiled starch and converts into
maltose
 It excretes certain heavy metals and thyocyanate ions.
 It helps in temperature regulation. When there is dehydration,
secretion of saliva reduces thirst.
PANCREAS
 The pancreas is the pale yellowish grey gland, weighing about
60-90gm.It is about 12-15 cm long and situated in the
epigastric and left hypochondriac region of the abdominal
cavity.
STRUCTURE OF PANCREAS
 Histologically , it consists of two parts: Exocrine part and
Endocrine part
a) Exocrine part:-The exocrine part of pancreas consists of
large number of pancreatic cells or acini, connective tissue,
blood vessels. The pancreatic cell secretes pancreatic juice.
The normal human secrets 500-800ml of pancreatic juice per
day. Pancreatic juice contains proteolytic enzyme, lipolytic
enzyme, and amylolytic enzyme.
b) Endocrine part:-The endocrine part of the pancreas takes
the form of many small clusters of cells called islet of
langerhans pancreatic cells. The pancreas has about one
million islets of langerhans. Each islet of langerhans consists
of four types of cells such as:
1. Alpha cells (α cell):-They produce glucagon hormone which
increases the sugar level in blood.
2. Beta cells (β cells):-They produce insulin hormone which
converts excess glucose into glycogen in the liver and
muscles. Deficiency of insulin causes diabetes mellitus.
3. Delta cells (δ cells):-They secrete somatostatin (ss) hormone.
The somatostatin hormone decreases the rate of nutrient
absorption into the blood from GI tract. It also inhibits the
secretion of growth hormone from the anterior lobe of
pituitary gland.
4. Pancreatic polypeptide cells (PP-Cells or PF cells):-They
secrete pancreatic polypeptide (PP) hormone which inhibits
the release of pancreatic juice.
PANCREATIC JUICE
 pancreas creates natural juices called pancreatic enzymes to
break down foods.
 These juices travel through pancreas via ducts. They empty
into the upper part of small intestine called the duodenum.
Each day, pancreas makes about 8 ounces of digestive juice
filled with enzymes.
Composition
1.Water 2. proenzymes 3. enzymes
4.Regulatory molecules 5HCO3 6. electrolytes
FUNCTIONS OF PANCREATIC JUICE
1-Digestion of Protein
 The enteropeptidase converts the trypsinogen and chymotrypsinogen
into the active proteolytic enzymes trypsin and chymotrypsin, which
convert the polypeptides into tripeptides, dipeptides and amino acids.
2-Digestion of carbohydrates
 Pancreatic amylase helps in the conversion of digestible
polysaccharides - starch - by salivary amylase to disaccharides.
3-Digestion of fats
 Bile salts help lipase in the conversion of fats into Acids Fatty acids and
glycerol.
LIVER
 Liver is the largest digestive gland of the body which is reddish
brown in colour .
 It is situated in the upper part of the abdominal cavity and
below the diaphragm.
 It generally weighs 1.3-1.8 kg (Male) and 1.2 -1.4 kg (Female)
which is about 2% of the body weight.
STRUCTURE OF LIVER
 Liver consists of four
lobulated structures which
are separated from each
other anteriorly by falciform
ligament.
 Four lobes of liver are right
central lobe, quadrate lobe,
left central lobe and a
caudate lobe.
 Fig.
FUNCTIONS OF LIVER
 It removes the nitrogenous portion from the amino acids which is
excreted in the urine.
 It stores vitamin A, D, E, K & B12 , copper, iron glycogen folic acid.
 It detoxifies toxins.
 It inactivates hormones such as insulin, glycogen, sex hormones etc.
 It balances the glucose level in blood.
 It produces RBC in embryo.
 Liver carries out metabolism of carbohydrates, proteins, lipids vitamins
and many of hormones.
 Liver destroys the senile red blood cells after the life span of 120 days.
 Liver produces maximum heat due to the metabolic
actions.
 It synthesis vitamin A, non essential amino acids and
blood clotting factors etc.
 It produces bile juice.
 Its stored fat can be converted in the form of energy.
 It metabolizes ethanol in alcoholic drinks.
GALL BLADDER
 The gall bladder is a pear shaped sac attached to the posterior
surface of the liver by connective tissue. The bile secreted
from liver is stored in gall bladder. It is about 7-10cm long,
3cm wide & capacity of bladder is 30-60ml.
FUNCTIONS OF GALL BLADDER
a) It stores bile.
b) It absorbs water so that is 10-15 times more concentrated
than liver bile.
c) Secretion of mucin.
d) Maintenance of pressure in biliary system.
BILIARY TRACT
 The biliary tract or apparatus includes the passage through
which hepatic bile and gall bladder bile is conveyed into the
second part of the duodenum.
 The Biliary tract is the apparatus of the liver & consists of:
a) Left & right hepatic ducts
b) The common hepatic duct
c) The gall bladder
d) The cystic duct
e) The common bile duct
Fig.
BILE
 Bile or gall is a bitter-tasting, dark green to yellowish brown
fluid, produced by the liver of most vertebrates, that aids the
process of digestion of lipids in the small intestine. In many
species, bile is stored in the gallbladder and upon eating is
discharged into the duodenum.
Composition of the bile
a) Water 85%
b) Bile salts 10%
c) Mucus and pigments 3%
d) Fats 1%
e) Inorganic salts 0.7%
f) Cholesterol 0.3%
FUNCTIONS OF BILE

 It helps in neutralizing acidic chyme.

 It helps to absorb product of fat digestion.
 It is necessary for absorption of fat soluble vitamins.
 It acts as antiseptic fluid.
 It helps in laxative action.
 It also helps in stimulating peristalsis.
 It helps in maintenance of pH in gastrointestinal tract.
DIGESTION

 Digestion is the chemical complex process which changes

complex food into simpler forms by the action of different
chemical enzymes within the alimentary canal.
DIGESTION OF CARBOHYDRATE
In Mouth:
 Saliva contains enzyme salivary amylase, which breaks down
complex carbohydrates into Disaccharides. Salivary Amylase
Starch Salivary Amylase Maltose
In Stomach:
 Acid stops the action of Salivary Amylase, so no digestion
occurs in stomach.
In Intestine:
Pancreatic juice:
 Pancreatic Amylase act on Polysaccharides (Starch, Glycogen),
& convert them into disaccharides [Maltose, Lactose, Sucrose].
Intestinal juice:
 Maltase, lactase, sucrase act on disaccharide to liberate
monosaccharide
Maltose Maltase Glucose + Glucose
Lactose Lactase Glucose + Galactose
Sucrose Sucrase Glucose + Fructose
 The monosaccharide is then absorbed by the intestinal villi.
DIGESTION OF PROTEIN
In Mouth:
 No digestion of Protein occurs in mouth.
In Stomach:
 HCl converts Pepsinogen into Pepsin. Pepsin then converts
Proteins into Polypeptides.
Protein Pepsin Polypeptides
In Intestine:
 Enterokinase converts Chymotripsinogen & Trypsinogen into
Chymotrypsin & Trypsin.
 Chymotrypsin, Trypsin & peptidase then convert polypeptides
into Tripeptides, Dipeptides & Amino acid.
Trypsin/Chymotrypsin

Polypeptides Pancreatic juice Peptides

Peptides Peptidases Amino acids(Absorbable)

 The amino acid is then absorbed by intestinal villi.

DIGESTION OF FAT
In Mouth:
 No digestion occurs in mouth. In Stomach: No digestion occurs
in Stomach.
In Intestine:
 Bile from Liver emulsifies fats. Pancreatic lipase converts fat
into fatty acid & glycerol.
 In the enterocytes, Lipase converts fat into fatty acid &
glycerol.
Fat Bile Emulsified fats
(Bile salt)

Emulsified Fat Lipase Fatty acids + Glycerol(Absorbable)

 The end products are then absorbed by the intestinal villi.

Note:-Emulsification: - Fat is largely digested in the small
intestine. Bile salts combine with fats and break down fat
droplets into many small ones by reducing the surface area of
fat droplets, this process is called emulsification.
RADIOLOGICAL INVESTIGATION OF DIGESTIVE SYSTEM
BARIUM SERIES
THANK
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