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• Pancreatic Juice


  A digestive fluid produced by the pancreas containing amylase (breaks down carbohydrates), lipase (breaks down fats), and trypsin (breaks down proteins), as well as hormones insulin and glucagon.
• Bile

  A digestive fluid produced by the liver and stored in the gallbladder, containing bile salts that break down fats into smaller particles and bilirubin produced when bile breaks down fats.
• Water Absorption

  The process by which water is absorbed from the undigested waste material in the large intestine, with the majority of water absorption occurring in this region.
• Bile Production

  The process by which the liver produces bile, a digestive fluid that breaks down fats, and stores it in the gallbladder for release into the small intestine.
• Accessory Organs

  The liver, gallbladder, and pancreas, which play a crucial role in the digestion and absorption of nutrients by producing bile, pancreatic juice, and hormones that regulate blood sugar levels.
• Enzyme

  A biological molecule, typically a protein, that speeds up chemical reactions in the body by binding specifically to substrates and increasing reaction rates.
• Substrate

  The molecule being acted upon by an enzyme in a chemical reaction.
• Hydrolysis


  The process by which enzymes break down polymers (long chains of molecules) into monomers (single molecules), a crucial step in digestion.
• Amylase


  Breaks down carbohydrates (starches, sugars) into simpler sugars.
• Lipase


  Breaks down fats into fatty acids and glycerol.
• Trypsin

  Breaks down proteins into smaller peptides and amino acids.
• Specific Binding


  The process by which enzymes bind specifically to substrates, increasing reaction rates and increasing the efficiency of nutrient absorption.
• Mouth

  The first stage of digestion, where food is broken down mechanically and mixed with saliva containing amylase to break down carbohydrates.
• Esophagus

  A muscular tube that propsels food into the stomach through peristalsis, a wavelike muscle contraction, and is controlled by the esophageal sphincter.
• Gastric Juice

  A digestive fluid produced by the stomach lining that contains pepsin and hydrochloric acid (HCl), which breaks down proteins and fats, with a pH level of 2.
• Duodenum


  The first part of the small intestine, where pancreatic juice containing amylase, lipase, and trypsin is released to break down carbohydrates, fats, and proteins, respectively.
• Fiber Breakdown


  The process of breaking down undigested carbohydrates into short-chain fatty acids by bacteria in the large intestine, also known as fermentation.
• Mouth

  The mouth is the first stage of digestion, where food is chewed and mixed with saliva. Saliva contains enzymes that break down carbohydrates into simple sugars.
• Esophagus

  The esophagus is a muscular tube that carries food from the mouth to the stomach.
• Stomach

  The stomach is a sac-like organ that secretes digestive enzymes and acids to break down proteins and fats. The pH in the stomach is around 1.5-3.5.
• Saliva


  Saliva has a pH of around 6.5-7.5 and contains enzymes that break down carbohydrates into simple sugars.
• Amylase


  Amylase is an enzyme that breaks down carbohydrates (starch and sugar) into simple sugars.
• Lipase


  Lipase is an enzyme that breaks down fats into fatty acids and glycerol.
• Trypsin


  Trypsin is an enzyme that breaks down proteins into smaller peptides.
• Pancreas


  The pancreas is an organ that produces digestive enzymes (amylase, lipase, and trypsin) and bicarbonate to neutralize stomach acid.
• Small intestine

  The small intestine is where most nutrient absorption takes place, with villi and microvilli increasing the surface area for absorption. The pH in the small intestine is around 6.5-7.5.
• Bile salts

  Bile salts are produced by the liver and released into the small intestine to aid in fat digestion and absorption.