Digestive System

Food digestion system consisting of the oral cavity, pharynx, esophagus, stomach, small intestine and colon. The process of digestion is the process of mixing and breakdown of food by some secretion which takes place in all the existing channels in the body. Chemically, digestion is the process of hydrolysis behan food into molecules that are smaller, which then used the bodies of living.

During the digestive process take place occur polysaccharides into monosaccharides solving process that is part of the diet, protein into amino acids and trigleserida into glycerol and fatty acids. The solution aims agarhasil fractions which is a smaller fraction is easier to penetrate or be absorbed by the intestinal tract Diding.

In the digestive process, there are digestive enzymes that help in every part, these enzymes are:

1. Enzyme Ptialin

Produced by contained in the saliva by the salivary gland, its function Untk convert starch (starch) into gukosa.

2. Amylase Enzyme

Amylase enzyme produced by salivary glands (parotid) glands in the mouth and pancreas. Work amylase enzyme is:

Amilum ----------> Maltosa
Amylase enzyme

Starch is often known as starch or starch. Starch is a carbohydrate or saccharide that has a complex molecule. These enzymes break down starch molecules into saccharide with a much simpler molecule that is maltose.

3. Enzyme Maltase

There are twelve fingers intestines and break down molecules that function maltose into glucose molecules. Glucose is a simple saccharide (monosaccharide). Glucose molecules, especially small and lighter than on maltose so that blood can transport the glucose to be taken throughout the cell in need.

4. Enzymes Pepsin

Produced by glands in the stomach of the next pepsinogen pepsinogen reacts with stomach acid into pepsin.

Work Pepsin enzyme is:
protein ---------> peptone
enzyme pepsin

5. Enzyme trypsin

Produced by glands in the stomach wall which functions to precipitate casein and milk, casein is a milk protein in the development of the substance to digest milk.

In the mouth, chewed food, crushed and mixed with saliva that contains enzymes ptyalin (salivary amylase) is secreted by a gland that is submaxilaris, sublingualis and parotid. pH optimum of this enzyme is from 5.6 to 6.5 After that distributed food to the stomach, through the esophagus. When displacement occurs hydrolysis of starch into simple saccharide and dextrin. After reaching kemulut stomach, amylase enzymes work stopped, because the pH in this place is very low at 0.84 due to the HCl released by the stomach. In this keaadaan pepsinogen converted to pepsin present in the protein, the result is a more simple polypeptides. pH of a food that is low mix is then neutralized in the small intestine by the pancreas. Gall bladder produces bile acids that mengimulsikan lipids. The pancreas also releases amylase whose function remains hydrolyzes dextrin produced by the mouth. Raw foods intact initially consist of complex compounds in the small intestine eventually converted into simple molecules that are easily absorbed by the walls of the intestine into the blood or limpha a particular class of compounds absorbing lipids. The remains of food that can be digested tidaj channeled through the urine channel and the large intestine to release.