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Human Digestive System

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Human Digestive System

Follow a meal through the digestive system. Read the information, study the results table and answer each question. Use scientific terms where you can.

The journey of a meal

Digestion breaks large, insoluble food molecules into small, soluble molecules that can be absorbed into the blood. Teeth chew food and the stomach churns it: these are forms of mechanical digestion. Chemical digestion uses enzymes. Amylase breaks starch into sugars; proteases break proteins into amino acids; lipases break lipids into fatty acids and glycerol. The stomach contains hydrochloric acid, providing a low pH for its protease. Bile is made in the liver, stored in the gall bladder and released into the small intestine. It neutralises stomach acid and emulsifies fat into droplets, increasing the surface area available to lipase. Most digested nutrients are absorbed through villi in the small intestine. The large intestine absorbs water from the remaining material.

1.Trace the route a bite of food follows from the mouth until it leaves the body. Name the organs in order, including the two intestines.
2.A piece of bread contains starch. Which enzyme begins the chemical digestion of its starch, and what smaller type of molecule is produced?
3.Which option correctly describes bile?
  • It is made in the gall bladder and digests starch.
  • It is made in the liver, helps neutralise stomach acid and emulsifies fats.
  • It is made in the stomach and breaks proteins into amino acids.
  • It is made in the pancreas and absorbs water.
4.Match each digestive enzyme to the food molecule it breaks down.
  • Amylase
  • Protease
  • Lipase
  • Lipid (fat)
  • Starch
  • Protein
5.True or false? Most nutrient absorption happens in the large intestine. Correct the statement if it is false.
TrueFalse
6.Complete the sentence: Villi help absorption because they provide a large area.
7.Explain how villi are adapted for absorbing digested nutrients into the blood. Include surface area and at least one other adaptation.

Investigating amylase

A class tested how temperature affects the digestion of starch by amylase. They mixed starch and amylase, then tested samples with iodine at regular intervals. Iodine turns blue-black when starch is present. The time recorded is when a sample no longer turned blue-black.

Temperature (°C)

Time until starch was no longer detected (seconds)

20

180

35

75

60

No starch disappearance after 300 seconds

8.At which tested temperature did amylase digest the starch fastest? Use the results to support your answer.
9.No starch disappearance was recorded at 60°C within 300 seconds. Explain why a high temperature can stop amylase working.
10.The class wants to make this test fair. Name two variables, other than temperature, that should be kept the same in each test.

3 printable pages

  • Human Digestive System, page 1 of 3: The journey of a meal

    Page 1

  • Human Digestive System, page 2 of 3: Investigating amylase

    Page 2

  • Human Digestive System, page 3 of 3: 9. No starch disappearance was recorded at 60°C within 300 seconds. Explain why a high

    Page 3

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