How do digestive juices work?

digestive juices chemically decompose food into components that are applicable to support body metabolism. The exact chemical reaction that follows is largely dependent on specific juice. Stimuli made of food such as sight, smell and taste, triggers increased production of digestive juices. Because food is processed in the gastrointestinal tract, the production of juice increases even more from organs nearby and combines with food. The juices then separate different ingredients of foods such as sugar and proteins, from each other and prepare them for absorption into the system. Amylase - also referred to as "ptyalin" -, an enzyme found in saliva, begins to digest catalysis by dissolving starch into simpler sugars. As an individual chewing, the saliva is thoroughly mixed into food and affects the presence of starch and maps food in preparation for other digestive processes.

The food was swallowed and transported to the stomach that contains stomach juice. This is considered one of the most volatile digestive juices, and toThe hydrogen chloride is one of its primary ingredients. Strong acid is used to dissolve food, while enzymes Pepsin and Rennin break the protein into simpler amino acids. Potassium chloride and sodium chloride present in juice help neutralize acid, allowing safe food transfer from the stomach to the small intestine or duodenum.

The duodenum contains two digestive juices: pancreatic juice and bile. Several enzymes affect food in the juice of pancreatic; Namely amylase, lipase and trypsin. Amylase in pancreatic juice, as in saliva, catalyzes the disintegration of complex sugars into simpler sugars. Lipase, on the other hand, catalyzes the disintegration of lipids with hydrolysis. In the same way, trypsin catalyzes the dissolation chemical bonds in peptides releases simpler amino acids.

bile, the second of the digestive juices of the duodenum, consists mainly of water. However, about 10 percent of bile contains bile salts,which is used to emulsify fat droplets from partially cleaved food to micelles. These fats, triglycerides and phospholipids are connected together and create structures known as micelles. Increased surface surface formed by emulsification allows lipase in pancreatic juice to act on fat and break triglycerides down into simpler fatty acids and monoglyceride. These substances are then absorbed by the villi in the intestinal tract, which are used for different metabolic processes of the body.