Absorbtion of prodcuts of digestion

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  • STRUCTURE OF THE ILEUM
    • ABSORBTION OF PRODUCTS OF DIGESTION
      • EFFICIENCY PROPERTIES OF ABSORPTION
        • Increase surface area for diffusion
        • Very thin walled - reducing diffusion distance
        • Contain muscles to enable movement - maintain diffusion gradient to ensure all products are absorbed
        • Supplied with bood vessels to carry absorbed molecules away
      • ABSORPTION OF AMINO ACIDS AND MONOSACC-HARIDES
        • Proteins produce amino acids Carbohydrates produces monosaccharides eg. glucose , fructose and galactose
        • Method are the same - diffusion and co-transport
      • ABSORPTION OF TRIGLYCERIDES
        • 1. Monoglycerides + fatty acids in combination with bile salts are emulsified into micelles
      • ABSORPTION OF FATTY ACIDS
        • Bile salts
          • One end - Soluble in fat (lipophilic) but not in water (hydrophobic)
            • Other end - Soluble in water (hydrophobic) but not in fat (lipophobic)
          • Lipophilic ends in fat droplets Lipophobic ends sticking out
            • Prevent fatty acids from sticking to each other
          • Form of micells - reach epithelial cell where they break down. Releasing fatty acids for absorption
    • The wall is folded into finger-like projections, 1mm called  villi.
      • Part of a specialised exchange surface
      • Increase surface area. Accelerating the rate of absorption
      • Situated between lumen of intestine, the blood and other tissues in the body

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