EXERCISE 25

Functional Anatomy of the Digestive System

General Histological Plan of the Alimentary Canal

 1. The basic structural plan of the digestive tube has been presented. Fill in the table below
to complete the information listed.
Structure of the Alimentary Canal
Wall layer Subdivision of the layer Major Functions
secretion of enzymes, mucus,
simple columnar Epithelium, lam-
Mucosa and hormones, absorption of di-
ina propria, muscularis mucosae
gested food stuff, and protection
blood and lymphatic vessels, lymph
Submucosa protection
nodes, and nerves
circular smooth muscle internal and
Muscularis externa longitudinal smooth muscle exter- produces GI motility
nal
serosal fluid lubricates GI tract
squamous epithelium with associ-
Serosa movements. Anchors, protects,
ated areolar connective tissue
and reduces friction.

Organs of the Alimentary Canal

2.The tubelike digestive system canal that extends from the mouth to the anus is the
ALIMENTARY canal.

3.How is the muscularis externa of the stomach modified? Besides circular and longitudinal
layers of smooth muscles, it has innermost layer that runs obliquely
How does this modification relate to the stomach’s function? It allows the stomach to
mix, churn and move food along tract (circular/longitudinal) but also to pummel food,
break down into smaller pieces and ram food to small intestine (oblique).

4.Using the key letters, match the items in column B with the descriptive statements in
column A. (Some responses may be used more than once.)
 Column A Column B

a. anus
l
1. structure that suspends the small intestine from the posterior
body wall b. appendix
c
, y , m  2. three modifications of the small intestine that increase c. circular folds
the surface area for absorption
d. esophagus
q
 3. large collections of lymphoid tissue found in the submucosa of
the small intestine e. frenulum
c
 4. deep folds of the mucosa and submucosa that extend f. greater omentum
completely or partially around the circumference of the small
intestine g. hard palate

n , w  5. regions that break down foodstuffs mechanically h. haustra

x
 6. mobile organ that initiates swallowing i. ileocecal valve

r____ 7. conduit that serves the respiratory and digestive systems j. large intestine

d  8. lies posterior to the trachea; conveys food from the pharynx k. lesser omentum
to the stomach
l. mesentery
m
 9. surface projections of a mucosal epithelial cell
m. microvilli
i 10. valve at the junction of the small and large intestines
n. oral cavity
u 11. primary region of enzymatic digestion
o. oral vestibule
e 12. membrane securing the tongue to the floor of the mouth
p. parietal peritoneum
o
13. area between the teeth and lips/cheeks
q. Peyer’s patches
b 14. wormlike sac that outpockets from the cecum
r. pharynx
n 15. carbohydrate (starch) digestion begins here
s. pyloric sphincter
f 16. two-layered serous membrane attached to the greater
curvature of the stomach t. rugae

j 17. organ distal to the small intestine u. small intestine

s 18. valve preventing movement of chyme from the duodenum v. soft palate

into the stomach
w. stomach
v 19. posterosuperior boundary of the oral cavity
x. tongue
u 20. location of the hepatopancreatic sphincter through which
 pancreatic secretions and bile pass y. villi
z
21. outermost layer of a digestive organ in the abdominal cavity z. visceral peritoneum

j 22. principal site for the synthesis of vitamins (B, K) by bacteria

a
23. distal end of the alimentary canal
g
24. bone-supported part of roof of the mouth

 5. Correctly identify all structures depicted in the diagram below.

Oral Cavity
Parotid gland
Lips
Sublingual Pharynx
gland

Submandibular
gland

Esophagus

Gallbladder
Cardio esophageal
Liver sphincter

Common hepatic duct Pylorus

Cystic duct
Bile duct Left Colic flexure
Duodenum Pancreas
Right colic Flexure
Transverse colon
Jejunum
Descending colon
Ascending colon Sigmoid colon
Ileum
Rectum
Ileocecal Valve
Cecum External Anal Sphincter
Appendix Anus
Accessory Digestive Organs
 6. Use the key terms to identify each tooth area described below. (Some terms may be used
more than once.)
Crown
 1. Visible portion of the tooth Key:

Cement  2. Material covering the tooth root cement

Enamel  3. Hardest substance in the body crown

periodontal ligament 4. Attaches the tooth to bone and surrounding alveolar structures

dentin

root  5. Portion of the tooth embedded in bone enamel

dentin  6. Forms the major portion of tooth structure; similar to bone

gingiva

pulp  7. Produces the dentin periodontal ligament

pulp  8. Site of blood vessels, nerves, and lymphatics pulp

crown  9. Portion of the tooth covered with enamel root

 7. In humans, the number of deciduous teeth is 20 ; the number of permanent teeth is 32.
2, 1, 2, 3
 8. The dental formula for permanent teeth is 2, 1, 2, 3

Explain what this means: each set of number is for one side of jaw, above and below, 2
incisors, 1 canine, 2 premolars, 3 molars.

 9. Which teeth are the “wisdom teeth”? the third molars
10. Various types of glands form a part of the alimentary tube wall or release their secretions
into it by means of ducts. Match the glands listed in column B with the function/locations
described in column A.

Column A Column B

Duodenal glands 1. produce(s) mucus; found in the submucosa of the

small intestine duodenal
glands
Salivary glands 2. produce(s) a product containing amylase that begins
starch breakdown in the mouth gastric
glands
Pancreas 3. produce(s) a whole spectrum of enzymes and an
alkaline fluid that is secreted into the duodenum liver

Liver 4. produce(s) bile that it secretes into the duodenum via the pancreas
bile duct
salivary
Gastric glands 5. produce(s) HCl and pepsinogen glands

11. What is the role of the gallbladder? It stores bile and release large quantities when a high
fat meal is ingested.

Chemical Digestion of Foodstuffs: Enzymatic Action

12. Match the following definitions with the proper choices from the key.

Catalyst  1. Increases the rate of a chemical reaction without becoming

part of the product Key:

Control  2. Provides a standard of comparison for test results catalyst

Enzyme  3. Biologic catalyst: protein in nature control

Substrate  4. Substance on which a catalyst works enzyme substrate

13. The enzymes of the digestive system are classified as hydrolases. What does this mean?
Hydrolases break down organic food molecules by adding water to the molecular bonds,
thus cleaving the bonds between the subunits or monomers
14. Fill in the following chart about the various digestive system enzymes described in this
exercise.

Digestive Enzymes
Site of ac- Optimal
Enzyme Organ Producing It Substrate(s)
tion pH
Salivary amylase salivary glands mouth carbohydrates alkaline
Trypsin pancreas duodenum protein pH 8.0
Lipase pancreas duodenum lipids pH 8.0

15. Name the end products of digestion for the following types of foods:

Proteins: amino acids carbohydrates: glucose

Fats: glycerol and 3 fatty acids

16. Pancreatic and intestinal enzymes operate optimally at a pH that is slightly alkaline, yet
the chyme entering the duodenum from the stomach is very acidic. How is the proper pH
for the functioning of the pancreatic–intestinal enzymes ensured? The pancreas delivers
its enzymes to the small intestine in an alkaline-rich fluid. The pancreas also secretes a
large amount of sodium bicarbonate which neutralizes all stomach acid when chime
enters the duodenum.

17. Assume you have been chewing a piece of bread for 5 or 6 minutes. How would you
expect its taste to change during this interval? the bread would begin to taste sweeter.

Why? Because the salivary amylase will release glucose molecules from starch of bread
increasing sweetness.
18. In the space below, draw the pathway of a ham sandwich (ham = protein and fat; bread =
starch) from the mouth to the site of absorption of its breakdown products, noting where
digestion occurs and what specific enzymes are involved.
ham → pepsin in the mouth → proteases and peptones → trypsin and chymotrypsin in the
small intestine break it down to small polypeptides, dipeptides → amino - and dipeptidases
of the intestinal brush border → amino acids.
Fat → salivary lipase → monogycerides, fatty acids, and glycerol → lipases (pancreatic) →
monoglyderides, fatty acids, and glycerol
Bread → salivary amylase → dextrins, disaccharides → pancreatic amylase → disaccharides
→ intestinal enzymes (lactase, sucrose, maltase) → glucose, fructose, galactose