Across the whole planet, interesting facts about the digestive system will let you humans know about the eat on average between 1 and 2.7 kilograms of food a day, that’s over 365 kilograms a year per person and more than twenty-eight thousand eight hundred kilograms throughout a lifetime. Every last scrap makes its way through the digestive system, comprised of 10 organs covering nine metres and containing over 20 specialized cell types.
The digestive system has four main components
First, there’s the gastrointestinal tract, a twisting channel that transports your food and has an internal surface area of between 30 and 40 square metres, enough to cover half a badminton court. Second, there’s the pancreas, gallbladder and liver. A trio of organs that break down food using an array of special juices. Third, the body’s enzymes, hormones, nerves and blood all work together to break down food, modulate the digestive process and deliver its final products.
Finally, there’s the mesenteric a large stretch of tissue that supports and positions all your digestive organs in the abdomen enabling them to do their jobs.
The digestive process begins before food even hits your tongue, interesting facts about the digestive system
Anticipating a tasty morsel, glands in your mouth start to pump out saliva. We produce about 1.5 litres of this liquid each day. Once inside your mouth, chewing combines with the sloshing saliva to turn food into a moist lump called the bolus.
interesting facts about the digestive system is that the enzymes present in the saliva. Break down any starch. Then your food finds itself at the rim of a 25-centimetre long tube called the oesophagus down, which it must plunge to reach the stomach nerves in the surrounding oesophagal tissue.
Since the boluses presence and trigger peristalsis a series of defined muscular contractions that propels the food into the stomach where it’s left at the mercy of the muscular stomach walls which pound the bolus, breaking it into chunks, hormones secreted by cells in the lining triggers the release of acids, enzyme-rich juices from the stomach wall that start to dissolve the food and break down its proteins. These hormones also alert the pancreas, liver and gallbladder to produce digestive juices and transfer bile, a yellowish-green liquid that digests fat.
In preparation for the next stage, after three hours inside the stomach.
The once shapely bolus is now a frothy liquid called chyme
It’s ready to move into the small intestine. The liver sends bile to the gallbladder, which secretes it into the first portion of the small intestine called the duodenal here. It dissolves the fats floating in the slurry of chyme so they can be easily digested by the pancreatic and intestinal juices that have leached onto the scene. These enzyme-rich juices break the fat molecules down into fatty acids and glycerol for easier absorption into the body.
The enzymes also carry out the final deconstruction of proteins into amino acids and carbohydrates into glucose. This happens in the small intestines, lower regions, the jejunum and Ilium, which are coated in millions of tiny projections called Vilnai. These create a huge surface area to maximize molecule absorption and transference into the bloodstream. The blood takes them on the final leg of their journey to feed the body’s organs and tissues. But it’s not over quite yet leftover fibre, water and dead cells sloughed off during digestion make it into the large intestine, also known as the colon.
The body drains out most of the remaining fluid through the intestinal wall. What’s left is a soft mass called stool. The colon squeezes this byproduct into a pouch called the rectum, where nerves sense it expanding and tell the body when it’s time to expel the waste. The byproducts of digestion exit through the anus and the foods long journey, typically lasting between 30 and 40 hours, is finally complete.
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