LoganBoyett

DigestiveSystemLabReport
IntroductoryParagraph(Part1,2,&3)
Thisentire lab reportincludesdataandinformationcollectedfromexperimentshavingtodowith
the structure of the mouth, the stomach, esophagus, and the largeandsmallintestines,andoverall, the
Digestive System. The structure of the mouth includes teeth(premolars,molars,canine), salivary glands
and saliva.Themouth receives the food,breaksdown the food(solidparticles) we eat mechanically and
chemically intosmaller pieceswhichusessalivaas atooltodoso.Thisprocessisknownasmastication.
Another function of the mouth includes sensoryreception, whichincludessensingdifferent flavorsand
tastes and determining if something is hot or cold. After the mouth structure, the next structurein the
masticationprocess is the teeth. The firstset,ortheprimaryordeciduousset,is thesetwearebornwith,
the one we go through early life and childhood with. The primary set includes 10 typesandtheyare
arranged from the midline and they include the central incisor, lateral incisor, canine, first molar, and
secondmolar. After the primaryteeth erupt the secondset,or secondary orpermanentteethpushoutthe
primary teethandtheirroots out.Thesecondarysetofteethis composedof32teeth,whichhas16onthe
left side of the mouth, and 16ontherightsideofthemouth.Theyareinorderthiswayfromthemidline
centralincisor,lateralincisor,canine,firstpremolar,secondpremolar,first molar,secondmolar,andthird
molar. The teeth mechanically breakdown the food,increasetheareaof the foodparticleswhich helps
theenzymes work more efficiently. After the salivary glandsexcretethesaliva,thesalivathenmoistens
thefood, andstarts thechemicalbreakdownpartofmastication.Thesalivaryglandsincludetwodifferent
typesof cells,serous and mucouscells. The serouscellcontainsthe digestive enzymesalivary amylase,
whichsplitsstarchandglycogenmoleculesdown. Themucouscells secrete athick,stickylubricantlike
liquid called mucus that binds food particles. Protein is vital and necessary for cell growth and
maintainingthecells.
Thedigestivesystem is one ofthebiggestcollectorsofprotein,andthen theytransportitallover
the body, it will be broken down into amino acids, which helps the protein get prepared for muscle
support,helpingthe immune system,andredblood cell repair.Themucusprotectsthe stomach,withthe
parietal cells secreting HCl which makes the stomach an acidic environment, and Pepsin, which is an
enzymeproducedinthestomach,helpsbreakdownanddigesttheproteinsinfood.
This entire process starts inthemouthand endsin the largeintestine,withthehelp of enzymes
and fluids. It allstartsin themouth withthe masticationprocess,where the food isbrokendown bythe
saliva released bythesalivary glands.Next, the proteinentersthe esophagus,then goesintothestomach
throughthe loweresophagealsphincter. The proteinthenmeetsahighlyacidicdomain.Itmixesthe food
with gastric juices, ingestion and digestion occurs, and moves the chyme into the small intestine. The
stomachunfoldsandtheproteinsinyourfoodsotheenzymescanbreakitdown,which causesanenzyme
to add on proteins called peptides and destroys any badmicroorganisms.The peptides thenmove down
into the small intestine where they are worked onby proteindigesting enzymeswhere theyarebroken
down even more into smaller peptides making amino acids. The cells of the small intestine carry the
aminoacidstothebloodstreamandcarryouttocellsalloverthebody.

Question:HowwilltheHClaffecttheexperimenttesttubedifferentthanthecontroltube,withoutthe
HCL?
Hypothesis:TheHClwillbreakdowntheproteinsintheeggwhiteandcausetheeggtoslowlybut
surelydisperse

PartIStructuresoftheMouth
PartISalivaryGlands:EffectsofSalivaryAmylaseonStarch
Experimental

Control

24HoursStarchisstillexistent

24HoursStarchisstillexistent

48HoursStarchishardlyexistent,difficultto
findpresence

48HoursStarchisdefinitelyexistent

IodineTest

IodineTest

Table Description This table describes the effects of salivary amylase on starch whichbreaks
downtheexperimentalsolution

PartIITasteBuds

Food

5Secondsontongue

5SecondChew

5Secondunplugnose
andchew

AppleSlice

Carrot

Cheese

Banana

Potato

Table Description This table describes the lab that we used our sensory receptors todetermine flavor
withsmellandtaste


Figure1.0Thisfigureshowsthedifferenttypesofteeththattakeplaceinthemasticationprocess

PartIIEsophagus&Stomach

Control

Experiment

Day0

Eggvisible

Eggvisible

Day1

Eggstillvisiblebutnotasmuch

Sameascontrol,eggwhite
startingtodisperse

Day2

Eggwhitevisible

Eggwhitestartingtodisperse
more

Day3

NoChange

NoChange

Day4

Eggwhitestillvisible,butnotas Eggwhitebarelyvisible
visibleasday2
difficulttodetermine

Day5

Unlikeexperiment,eggwhite
stillvisible

Contains:20dropsH20,20
Contains:20dropsH20,10
dropsofPepin,thinpieceofegg dropsofHCL,20dropsof
white
Pepin,thinpieceofeggwhite

Eggwhitecompletelygone

Table Description This table describes the pH breakdown of hydrochloric acid(HCL) on egg
whiteinonetube(Experiment)andatubewithnoHCL(Control).

Figure 2.0 This figure is acomparison of the two differenttesttubes(control &experiment)on

Day1

Figure 3.0 This figure is acomparison of the two differenttesttubes(control &experiment)on

Day6

Fig4.0Thisfigureshowstheinsideofthestomach

Figure5.0Thisfigureshowsthestomachanditsstructure

Figure6.0Thisfigureshowstheesophagusandthestructurearoundit
PartIIISmallandLargeIntestines

Experiment
alData

Control

Unknown

Unknown

Unknown

Unknown

Unknown

Dropsof
fluidfrom
salivary
duct,min

10

10

10

70

12

pHofthe
stomach

1.9

1.8

Dropsof
fluidfrom
pancreatic
duct

77

30

9.5

pHoffluid
froma
main
pancreatic
duct

7.2

10

7.6

7.2

Dropsof
fluidfrom
common
bile
duct/min

64

2.3

2.4

2.4

Motilityof
stomach,
no.of
contraction
s/min

3.6

15

3.4

1.0

Motilityof
small
intestine,
no.of
contraction
s/min

15

17

18

30

17

13

Blood
100
glucose
level,mg/dl

101

100

104

102

60

Strengthof 10
contraction,
mmHg

12

12

50

12

Table2descriptionThistabledescribestheexperimentalandcontroldatafromthevirtualrats
lab

Experimental Unknown
Data
1

Unknown
2

Unknown
3

Unknown
4

Unknown
5

Drops
of

fluid
from
salivaryduct

pHof
stomach

Drops
of
fluid

from
pancreatic
duct
pHof
fluid
from
main
pancreatic
duct

Drops
of
fluid
from
commonbile
duct

Motili
y

ofstomach

Motili
y

ofsmall
intestine

Blood
glucoselevel

Stren
gth

of
contraction

Table 3 description This table describes the comparison of the unknowns on the different
functions occurring within the virtual rat. The up arrowmeansitincreased, &the downarrow
meansitdecreased.

Unknown#1

Unknown#2

Unknown#3

Unknown#4

Unknown#5

CCK

Secretin

ACh(acetylcholine
)

Gastrin

GIP

Table data description This table describes the unknown agents of the virtual rats and the
hormonesthatwereinjectedintherat.Eachunknownismatchedupwithitsknownagent.
Question:WhataretheeffectsofGIhormonesontheratsdigestivesystem?

Figure7.0descriptionThisfigureshowsthesmallintestinestretchedout

Figure8.0descriptionThisfigureshowsthesmallerstructuresofthesmall&largeintestine


Figure9.0descriptionThisfiguredescribesthelargeintestineandsomeofitsmajorstructures

Figure 10.0 description This figure describes the large intestines lowerstructuresmoretowards
therectum.

Conclusion This conclusion closing the lab report will mainly summarize the digestivesystem.
When we taste something, the taste budsandtastereceptorsaretryingtofigureoutwhatfoodor
drink your body just took in. Amylase and Pepsin are both enzymes in which they break down
particles. Though are both found in different parts of the body, Amylase being found in the
salivary glands, and Pepsin being produced and found in the stomach, both are part of the
digestion process of the digestive system. Both chemically breakdown particles, whether it be
Amylase breaking down starches found in the salivary glands and turning them into sugars or
Pepsin breaking down proteins of the food found in the stomach.Therearefourmainhormones
found in the GI system: The first, Gastrin, which is secreted from G cells can be caused by
distension of the stomach or activation of the vagus nerve The vagus nerve also causes an
increase in motility of the stomach and small intestine. Once secreted into the bloodstream,
gastrin returns to the stomach to stimulate the parietal cells that secrete hydrochloricacid(HCl),

which causes an acidic environment. The second hormone, Secretin, also known as, Natures
Antacid, are released by S cells. Secretin travels through the blood to thepancreastostimulate
HCOto
be released, which neutralizes the acidic gastric juices sothatthesmallintestine isnot
harmed. The third hormone, CCK, is released by the I cells, stimulates the digestion of fatsand
proteins. The fourth and final hormone, GIP, which is released by K cells, is believedtoinduce
insulinsecretion,whichisstimulatedintheduodenum.