Where's The Liver Located In The Human Body – The human digestive system consists of the gastrointestinal tract plus the accessory organs of digestion (tongue, salivary glands, pancreas, liver and gall bladder). Digestion involves breaking down food into smaller and smaller components until they can be absorbed and assimilated into the body. The process of digestion has three stages: the cephalic phase, the gastric phase and the intestinal phase.
The first stage, the cephalic phase of digestion, begins with secretions from gastric glands in response to the sight and smell of food. This stage includes the mechanical breakdown of food by chewing, and the chemical breakdown by digestive enzymes that takes place in the mouth. Saliva contains digestive enzymes amylase, and lingual lipase, secreted by the salivary and serous glands on the tongue. Chewing, in which food is mixed with saliva, begins the mechanical process of digestion. This produces a bolus that is swallowed through the esophagus for the stomach.
- 1 Where's The Liver Located In The Human Body
- 2 Identifying Encephalopathies From Acute Metabolic Derangements
- 2.1 Bxug Answer 2
- 2.2 File:surface Projections Of The Organs Of The Trunk.png
- 2.3 A) The Liver To Spleen Ct Ratio (l/s Ratio) Of 1.16 (64.13/55.51) Upon…
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Where's The Liver Located In The Human Body
The second stage, the gastric phase, happens in the stomach. Here, food is further broken down by mixing with stomach acid until it passes into the duodenum, the first part of the small intestine.
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The third stage, the intestinal phase, begins in the duodenum. Here, the partially digested food is mixed with a number of enzymes produced by the pancreas.
Digestion is aided by the chewing of food by the muscles of mastication, the tongue and the teeth, and also by the contraction of peristalsis and segmtation. Gastric acid, and the production of mucus in the stomach, are essential for the continuation of digestion.
Peristalsis is the rhythmic contraction of muscles that begins in the esophagus and continues along the wall of the stomach and the rest of the gastrointestinal tract. This initially results in the production of chyme, which is completely broken down in the small intestine as chyle is absorbed into the lymphatic system. Most of the digestion of food takes place in the small intestine. Water and some minerals are absorbed back into the blood in the colon of the large intestine. The waste products of digestion (feces) are discharged from the rectum via the anus.
There are various organs and other components involved in the digestion of food. The organs known as accessory digestive organs are the liver, pancreas and pancreas. Other components include the mouth, salivary glands, tongue, teeth and epiglottis.
Bxug Answer 2
The largest structure of the digestive system is the gastrointestinal tract (GI tract). This starts at the mouth and ds at the anus, covering a distance of about nine meters.
A large digestive organ is the stomach. Within its mucosa are millions of gastric glands. Their secretions are essential for the functioning of the organ.
Most of the digestion of food takes place in the small intestine, which is the longest part of the GI tract.
The largest part of the GI tract is the colon or large intestine. Water is absorbed here and the remaining waste material is stored before removal.
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There are many specialized cells of the GI tract. These include the various cells of the gastric glands, taste cells, pancreatic cells, therocytes and microfold cells.
The mouth is the first part of the upper gastrointestinal tract and is equipped with various structures that begin the first digestive processes.
These include salivary glands, teeth and the tongue. The mouth consists of two regions; the vestibule and the oral cavity proper. The vestibule is the area between the teeth, lips and cheeks,
And the rest is the oral cavity proper. Most of the oral cavity is covered with oral mucosa, a mucous membrane that produces a lubricating mucus, of which only a small amount is needed. Mucous membranes vary in structure in different regions of the body, but they all produce a lubricating mucus that is either secreted by surface cells or, more commonly, by underground glands. The mucous membrane in the mouth continues as the thin mucosa that lines the base of the teeth. The main component of mucus is a glycoprotein called mucin and the type that is secreted varies depending on the region involved. Mucin is viscous, clear and sound. Under the mucous membrane in the mouth is a thin layer of smooth muscle tissue and the loose connection with the membrane gives it great elasticity.
File:surface Projections Of The Organs Of The Trunk.png
It covers the cheeks, inner surfaces of the lips, and floor of the mouth, and the mucin produced is highly protective against tooth decay.
The roof of the mouth is called the palate and it separates the oral cavity from the nasal cavity. The palate is hard in front of the mouth, because the upper part of the mucous membrane covers a plate of bone; it is softer and more flexible on the back is made of muscle and connective tissue, and it can move to swallow food and liquids. The soft palate ds in the uvula.
The surface of the hard palate allows the pressure necessary to eat food to leave the nasal passage clear.
The opening between the lips is called the oral cavity, and the opening in the throat is called the fauces.
A) The Liver To Spleen Ct Ratio (l/s Ratio) Of 1.16 (64.13/55.51) Upon…
On both sides of the soft palate are the palatoglossus muscles which also reach into regions of the tongue. These muscles raise the back of the tongue and also close both sides of the mouth to swallow food.
Mucus helps in the mastication of food and its ability to soften and collect the food in the formation of the bolus.
There are three pairs of main salivary glands and between 800 and 1,000 minor salivary glands, all of which mainly serve the digestive process, and also play an important role in maintaining dtal health and general oral lubrication, without which speech would be. impossible.
The main glands are all exocrine glands that secrete via ducts. All these glands end in the mouth. The largest of these are the parotid glands – their secretion is mainly serous. The next pair are under the jaw, the submandibular glands, these produce both serous fluid and mucus. The serous fluid is produced by serous glands in these salivary glands, which also produce lingual lipase. They produce about 70% of the oral cavity saliva. The third pair are the sublingual glands, which are under the tongue, and their secretion is mainly mucous with a small percentage of saliva.
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Within the oral mucosa, and also on the tongue, throat, and floor of the mouth, are the small salivary glands; their secretions are mainly mucous and they are innervated by the facial nerve (CN7).
The glands also secrete amylase, a first stage in the breakdown of food, which acts on the carbohydrates in the food to transform the starch account into maltose. There are other serous glands on the surface of the tongue that create the taste buds at the back of the tongue and these also produce lingual lipase. Lipase is a digestive enzyme that catalyzes the hydrolysis of lipids (fats). These glands are called Von Ebner’s glands, which have also been shown to have another function in the secretion of histatins, which provide an early defense (outside the immune system) against microbes and food when they make contact with these glands on the tongue tissue.
Ssory information can stimulate the secretion of saliva, the necessary liquid for the tongue to work and also to facilitate the swallowing of food.
Saliva moistens and softens the food, and with the chewing action of the teeth, the food turns into a smooth bolus. The bolus is further aided by the lubrication provided by saliva in its passage from the mouth to the esophagus. Also important is the presce in the saliva of the digestive enzymes amylase and lipase. Amylase begins to work on starch and carbohydrates, breaking them down into the simple sugars of maltose and dextrose, which can be further broken down in the small intestine. Saliva in the mouth can account for 30% of this initial starch digestion. Lipase begins to break down the fats. Lipase is further produced in the pancreas where it is released to continue this digestion of fats. The presence of salivary lipase is of primary importance in young infants whose pancreatic lipase has not yet developed.
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As well as its role in providing digestive enzymes, saliva has a cleansing action for the teeth and mouth.
It binds with the vitamin to carry it safely through the acidic stomach. When it reaches the duodenum, pancreatic enzymes break down the glycoprotein and release the vitamin that binds with intrinsic factor.
Food ters the mouth, where the first stage in the digestion process takes place, with the action of the tongue and the secretion of saliva. The tongue is a fleshy and muscular ssory organ, and the first ssory information is received via the taste buds and the papillae on its surface. If the taste is pleasant, the tongue will go into action, manipulating the food in the mouth, which stimulates the secretion of saliva from the salivary glands. The liquid quality of the saliva helps in softening the
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