1. 1. The Mouth
1.1. Physical Digestion
1.1.1. Breaking up food through chewing
1.2. Chemical Digestion
1.2.1. CARBOHYDRATES
1.2.1.1. Breaks down starch into maltose
1.2.1.2. Enzyme: Amylase
1.2.1.3. In Bread, Potatoes and other starchy food
1.2.1.3.1. Provides Energy
2. Parallel to Alimentary Canal
2.1. Liver
2.1.1. Produces Bile
2.2. Gall Bladder
2.2.1. Stores Bile
2.3. Pancreas
2.3.1. Produces Enzymes
3. 4. Small Intestine
3.1. Physical Digestion
3.1.1. To a small extent through the movement of food through to the small intestine
3.2. Chemical Digestion
3.2.1. CARBOHYDRATES
3.2.1.1. Breaks down maltose to glucose
3.2.1.2. Enzyme: maltase
3.2.2. PROTEIN
3.2.2.1. Simpler Protein Molecules broken down into amino acids
3.2.2.2. Enzyme: Protease
3.2.3. FATS
3.2.3.1. Fats broken down into glycerol and fatty acids.
3.2.3.2. Enzyme: Lipase
3.2.3.3. Fats found in Butter, Oil, Cheese, Fatty meat,
3.2.3.3.1. keeps body warm
3.2.3.3.2. provides 2x the amount of energy as Carbohydrates
4. 6. Rectum
4.1. Storage of Faeces
5. Digestion is the breaking down of large, insoluble and complex food molecules into smaller, simpler and soluble molecules in the body.
6. Food Borne Diseases
6.1. Impact
6.1.1. Diarrhoea
6.1.2. Fever
6.1.3. Vomitting
6.1.4. Stomach Cramps
6.1.5. Dehydration
6.1.6. Death
6.2. Caused by
6.2.1. BACTERIA
6.3. Avoid by
6.3.1. Wash Fruit and Vegetables before eating
6.3.2. Wash hands before handing raw food or after using the toilet
6.3.3. Refrigerate food that won't be consumed immediately
6.3.4. Cover food with a cover or food wrap
6.3.5. Cook Food thoroughly
6.3.6. use separate boards for cooked and raw food
7. 2. Oesophagus
7.1. NO Physical Digestion
7.2. Chemical Digestion
7.2.1. CARBOHYDRATES
7.2.1.1. Continues to breaks down starch IN CARBOHYDRATES into maltose
7.2.1.2. Enzyme: Amylase
8. 3. Stomach
8.1. Physical Digestion
8.1.1. stomach churns to break the food into smaller pieces.
8.2. Chemical Digestion
8.2.1. PROTEIN
8.2.1.1. Complex Protein Molecules broken down into simpler Protein Molecules
8.2.1.2. Enzyme: Protease
8.2.1.3. In meats , milk and cheese, soy, beans and nuts
8.2.1.3.1. Promotes growth and repair
8.2.1.3.2. back up source of energy