The Human Digestive System

The Human Digestive System

If a human adult’s digestive tract were stretched out, it would be 6 to 9 m (20 to 30 ft) long. In humans, digestion begins in the mouth, where both mechanical and chemical digestion occur. The mouth quickly converts food into a soft, moist mass. The muscular tongue pushes the food against the teeth, which cut, chop, and grind the food. Glands in the cheek linings secrete mucus, which lubricates the food, making it easier to chew and swallow. Three pairs of glands empty saliva into the mouth through ducts to moisten the food. Saliva contains the enzyme ptyalin, which begins to hydrolyze (break down) starch—a carbohydrate manufactured by green plants.

Once food has been reduced to a soft mass, it is ready to be swallowed. The tongue pushes this mass—called a bolus—to the back of the mouth and into the pharynx. This cavity between the mouth and windpipe serves as a passageway both for food on its way down the alimentary canal and for air passing into the windpipe. The epiglottis, a flap of cartilage, covers the trachea (windpipe) when a person swallows. This action of the epiglottis prevents choking by directing food from the windpipe and toward the stomach.

A The Esophagus

The presence of food in the pharynx stimulates swallowing, which squeezes the food into the esophagus. The esophagus, a muscular tube about 25 cm (10 in) long, passes behind the trachea and heart and penetrates the diaphragm (muscular wall between the chest and abdomen) before reaching the stomach. Food advances through the alimentary canal by means of rhythmic muscle contractions (tightenings) known as peristalsis. The process begins when circular muscles in the esophagus wall contract and relax (widen) one after the other, squeezing food downward toward the stomach. Food travels the length of the esophagus in two to three seconds.

A circular muscle called the esophageal sphincter separates the esophagus and the stomach. As food is swallowed, this muscle relaxes, forming an opening through which the food can pass into the stomach. Then the muscle contracts, closing the opening to prevent food from moving back into the esophagus. The esophageal sphincter is the first of several such muscles along the alimentary canal. These muscles act as valves to regulate the passage of food and keep it from moving backward.

Inorganic compound

Traditionally, inorganic compounds are considered to be of a mineral, not biological, origin. Complementarily, most organic compounds are traditionally viewed as being of biological origin. Over the past century, the precise classification of inorganic vs organic compounds has become less important to scientists, primarily because the majority of known compounds are synthetic and not of natural origin. Furthermore, most compounds considered the purview of modern inorganic chemistry contain organic ligands. The fields of organometallic chemistry and bioinorganic chemistry explicitly focus on the areas between the fields of organic, biological, and inorganic chemistry.

Inorganic compounds can be formally defined with reference to what they are not—organic compounds. Organic compounds are those which contain carbon, although some carbon-containing compounds are traditionally considered inorganic. When considering inorganic chemistry and life, it is useful to recall that many species in nature are not compounds per se but are ions. Sodium, chloride, and phosphate ions are essential for life, as are some inorganic molecules such as carbonic acid, nitrogen, carbon dioxide, water and oxygen. Aside from these simple ions and molecules, virtually all species covered by bioinorganic chemistry contain carbon and can be considered organic or organometallic.

Many compounds that contain carbon, are considered inorganic; for example, carbon monoxide, carbon dioxide, carbonates, cyanides, cyanates, carbides, and thyocyanates. In general, however, the workers in these areas are not concerned about strict definitions.

Organic compound

Organic compounds are those that are not composed of carbon, hydrogen and oxygen.

Methane is one of the simplest organic compounds. An organic compound is any member of a large class of chemical compounds whose molecules contain carbon. For historical reasons discussed below, a few types of compounds such as carbonates, simple oxides of carbon and cyanides, as well as the allotropes of carbon, are considered inorganic. The division between "organic" and "inorganic" carbon compounds while "useful in organizing the vast subject of chemistry...is somewhat arbitrary".

Organic chemistry is the science concerned with all aspects of organic compounds. Organic synthesis is the methodology of their preparation.