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The Digestive System

Teacher: Caudle
Across
Lower hydrogen ions in the blood; increased pH
The breaking down of ingested food particles
Creamy paste of gastric juice
Controls opening and shutting the stomach
Enzymatic breakdown of food molecules
Term for food as it goes to the stomach
Place where digestion of cholesterol and lipids occur
Inhibition of breaking down an amino acid that causes brain damage
Glands that produce hydrochloric acid, pepsin and renin
Another term for the digestive system
Passageway to carry food
Largest gland in the body;makes bile
Emulsifies fat and lipids
Enzyme that breaks down protein
Down
The average number of days for human digestion
Produces bicarbonate to neutralize hydrochloric acid
Hormone that stimulates release of pancreatic juice;increases bile
Glands that contain enzymes, mucin, and amylase
Where digestion begins with chewing
Contractions that propel food
Stores and concentrates bile
Process by which products of digestion are filtered into the blood
Place where digestion of proteins is initiated
Required for optimal activity of pepsin
Enzyme that breaks down starch; carbohydrate