Food Mastication

The food bolus created when consuming pizza would first exist in the mouth, the site of mastication. It would then go into the Pharynx, which sends air through the larynx to the lungs and food to the body through the esophagus. Next, it would go through the Esophagus, which is part of the upper GI tract. The bolus then enters the stomach, which is something of a holding tank for the body. Followed by the small intestine and last, but not least, the large intestine. Mastication occurs in the mouth, which is the beginning of digestion. Food is diverted through the pharynx, which makes sure that food doesn 't make it into the lungs. It then travels through the esophagus, which transports food from the pharynx to the stomach. The stomach acts

The enzyme Amylase begins the chemical breakdown of consumed complex carbohydrates into simple carbs (Digestion and the Digestive system enzymes). Salivary lipase starts the breakdown of fats, or lipids. Once in the stomach, other enzymes come into play. The gastric glands secrete pepsinogen and hydrochloric acid. Pepsinogen is an enzyme that aids in the digestion of proteins, when it is turned into pepsin (Digestion and the Digestive system enzymes). It is turned into pepsin by hydrochloric acid. Hydrochloric acid destroys the bacteria in consumed foods. It also helps create the optimum pH levels for gastric enzymes to work (Digestion and the Digestive system enzymes). Said process helps turn food into chyme. Chyme enters the small intestine where enzymes from the pancreas come into play. These enzymes assist in the continued breakdown of fats, proteins, nucleic acids, and

They aid in storing energy and in structural support. Fatty acids are made up of a hydrocarbon chain and carboxylic acid group attached. They are a building block of more complex lipids. Sterol lipids are cholesterol and other like it. They are a very important part of membrane lipids. Sterols also act as hormones and signaling molecules. Fats are triglycerides, glycerol and three fatty acids. They come in two-forms, saturated and unsaturated. Saturated fats have hydrogen molecules in all available places. Unsaturated fats are composed differently, bond-wise, so they do not have many places for hydrogen to connect. Pancreatic lipase breaks down the bonds of fats and releases the fatty acids. Triglycerides cannot be absorbed by the duodenum, but its’ smaller forms can, such as monoglycerides and fatty acids. So they are needed to be broken down into fatty acids and other compounds to be used for