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BIOL 3324 Human Physiology - BIOL3324_lecture22_1114
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00:10 How you guys doing today? All right. That's when you guys
00:15 quiet. You all right. OK. Guys getting excited for
00:24 Yeah. Already got your che stretchy picked out. Yeah. All
00:33 OK. So let's see. Uh see. What were we talking
00:37 Lasagna, milkshakes and salad. That's . Salad is good for you.
00:45 that's where we're gonna be today. are uh taking our food. We've
00:49 moving through the digestive tract. We in the mouth. We began digesting
00:53 the mouth. What do we digest the mouth? Sugars? And that's
00:59 good. Thank you. And then stuff slither on down our throats because
01:03 have that all or none. Reflex down through the esophagus. It shows
01:06 in the stomach, we store it to the side and then what do
01:09 do with that food? We start it, right? And actually I
01:15 even describe the pulverization process with It's actually kind of cool. Did
01:19 guys ever grow up uh uh uh taking baths when you're a kid right
01:24 ? Ladies, I know you mostly baths. Still, not mostly but
01:27 take baths, it's, it's not weird thing, but for guys,
01:29 a weird thing. You just lie and your own filth and, you
01:33 , kind of contemplate life. But happened was, is we would probably
01:38 take baths if it wasn't. For event that occurred probably about the right
01:41 . We were 12 years old or . You know, we got in
01:44 bathtub and that's when we had a bit more mass and then we sat
01:47 the bathtub and we started rocking back forth and when that water starts moving
01:51 us, right? And then what do is get this bigger wave going
01:56 finally it just like room and then just brush and it goes all out
02:01 the floor and then mom comes into bathroom screaming at us, what have
02:06 done? And then yanks us out it showers from then on. All
02:10 . See that you girls didn't do , did you? No. See
02:14 why you still take baths. We this traumatic experience of creating trauma or
02:19 in our own household. Well, kind of what's going on in the
02:22 . See those muscles that we described the sides of the stomach. Remember
02:26 started off small and then they get and thicker and thicker. And what
02:31 doing is they're creating a peristaltic wave the stomach and they're pushing that material
02:37 the pylori and what it does, goes up and slams against the pylori
02:41 then it pushes backwards. That's a digestion that the stomach's doing. And
02:45 when it gets small enough, I make a fist shake it at
02:49 And now, now look at your fist, see a little tiny hole
02:51 there in your fist. That is size of your pylos. And what
02:55 need to do is you need to that fluid that's in your stomach through
02:59 . So big things have a harder getting through there, quarters and
03:03 No problem. I don't know you know, people who've ever swallowed
03:07 . Yeah. They, what do do? We go look for it
03:10 , right? But apparently, you , most other materials can't get through
03:14 . And so it has to get . It's kind of like an
03:18 You know what an atomizer is, ? That's what your grandmother used to
03:21 to spray perfume. You know, would be like the little bulb on
03:26 end. It's called an atomizer. basically taking the liquid and turning it
03:29 little tiny bits. All right. once it does that, it's gonna
03:34 its way into the small intestine. where we're gonna begin. All
03:39 And so what we're gonna see is in the small intestine, there are
03:42 that are occurring. All right, we're no longer be gonna be dealing
03:46 the very acidic environment, that acidic in the stomach. Aided in the
03:51 of what kind of digestion proteins and . All right. So we start
03:57 sugars and fats, then we stop the sugars. Then we continue with
04:01 lipids. You give yourself a fist . Come on fist bump.
04:04 not you. Both of you fist . You're not gonna play my
04:07 There. There we go. Much . All right. So now we're
04:10 move into the small intestine and really we're doing once we get into the
04:13 G I tract, this is where gonna finish the processes of digestion.
04:17 is where we're gonna do the We're gonna be secreting a whole bunch
04:20 materials and there's a lot of motility on. So this is when you're
04:24 about your little chart, you're doing SD, you're gonna be filling out
04:27 of these different areas in the small and primarily in the large intestine as
04:32 . And then what you're gonna see is that there's these organs that sit
04:35 to the side. So you remember we talked about the mouth, we
04:38 the salivary glands, right? And what we're doing is we're moving further
04:42 and we're gonna have these accessory glands pancreas and the liver and the
04:46 which are gonna work to help us this process of digestion. The large
04:51 is ultimately the last place of but it's not the absorption that we
04:56 of. It's not the absorption of nutrients that we've taken in. It's
04:59 materials that we have borrowed from our to, to aid in the process
05:04 digestion. So that's kind of where , our path is today. It
05:08 go by pretty quickly. So first the small intestine, this is your
05:12 digestive organ. We usually think of stomach as the major digestive organ because
05:16 think of all the protein digestion is and it churns and makes loud
05:20 But really, it's a small intestine doing most of the work because this
05:23 where we're gonna um we're gonna break the nucleus or the nucleotides is where
05:27 gonna break down the remaining peptides. is where we're gonna break down the
05:32 and this is where we're gonna break the sugars again. So everything that
05:35 consume is being broken down in the intestine. Now, it's roughly 6
05:39 long. That's about 20 ft, ? And uh it has a
05:44 much longer effective length, which we'll here. So, um it extends
05:50 the pylori down to the sem. there's a sem, I don't know
05:54 this is even showing the stomach. you can't see where, oh it's
05:58 be right there. They're trying to it's right up there. So that
06:00 be the small intestine. So there's regions that the uh the, the
06:06 , the jejunum and the ilium. right. So in, in terms
06:10 like structure. What do they It's like 18 inches is the
06:14 It receives the material coming from the . The jejunum is the, the
06:18 that's responsible primarily uh for the breakdown materials, right? So we're going
06:24 be getting those uh that kind, material from the stomach. We're gonna
06:28 in some secretary juices from the pancreas from the liver and then we're gonna
06:32 breaking things down in the jejunum and about 2.5 to 3 ft long.
06:37 then finally you get down to the latter region. This is gonna be
06:41 ilium. It's the longest region. here what we're doing is primarily
06:46 So we're basically absorbing the materials that absorbable at this point. So roughly
06:53 ft long, I'm gonna need someone do some math for me as we're
06:57 along. Anyone here interested in doing ? Excellent. I love it.
07:01 you all volunteered. So we'll just to see who can shout it
07:05 All right, first off, there circular folds. So we have folding
07:09 occurring all along the length we talk . There's some weird folding in the
07:13 to help me move materials around folding esophagus. It makes it seem like
07:16 slide in the stomach. We have that allows me to kind of compartmentalize
07:21 to regulate where food is gonna And now here we're in the small
07:25 and the folding are like speed And the purpose of the speed here
07:29 to slow down the movement of the through the digestive track. One so
07:35 you can digest and absorb but two also increase the surface area. All
07:41 . So that's really our goal here to create a much, much longer
07:46 track relative to our size. All . So these, these folds increases
07:51 surface area roughly three fold. So you have a 20 ft long uh
07:55 track, how long is your effective at this point? Simple math,
08:02 times 20 is 60 ft long. how big you'd have to be if
08:07 had a smooth, small intestine, ? You'd have to be three times
08:11 size and then you have to eat times more food, which might be
08:15 good thing if it's barbecue, I'm for it. All right.
08:20 this is most numerous in the front , the duodenum and the jejunum,
08:25 ? We're trying to slow things down that we can expose it to materials
08:28 so that we can start breaking materials . By the time you get down
08:33 the uh ilium. Now, you're kind of playing the absorption game.
08:37 you don't need the folds quite as on that side. Now, if
08:40 look at the small intestine, what gonna see is that it has a
08:44 of little tiny fingers, what we the intestinal villa and at the base
08:48 each of the villa. You're gonna a little tiny um crypt or,
08:52 basically AAA pit. And we just to them as crypts here. All
08:56 . And so it's between these two that we're gonna be able to do
09:00 things. One, we're increasing the surface because we have these little fingers
09:06 upward on the circular folds. All . So this picture isn't showing it
09:11 well. But you can see here I'm talking about these little tiny
09:16 then on the surface of the this is where the fingers are.
09:19 they're going up and down the speed like that little tiny fingers and these
09:24 tiny fingers are going to increase the area another 10 fold. So your
09:29 length of your digestive tract is. how long 600 ft? See,
09:33 told you this is not hard right? The the top of the
09:36 math. So we basically have increased length of our digest or our small
09:40 by, by a significant value 30 . Think how big you'd have to
09:45 again to make your small intestines 600 long. All right. Now,
09:52 within this structure, we're gonna have the uh vasculature that you'd expect we'd
09:57 arterials. We're gonna have uh we're gonna have the lymphatic system
10:02 The lymphatics are referred to as And so these are allowing the absorptive
10:07 to take those materials that they can and then distribute them and transfer them
10:11 the vasculature so they can be distributed your body. The lacteals are
10:15 Same reason I'm gonna package of my into Kyle micros and because they're too
10:21 to go into the vasculature. I have a lymphatic system that can pick
10:24 up and put them into that lymphatic that they can be delivered out into
10:28 larger vessels. So they can be throughout your body. All right.
10:32 we have a system here to move from the digestive tract into the
10:38 All right. So the cells that gonna find on the villa, on
10:42 fingers are gonna be the absorptive They have their name villi absorptive that
10:47 simple telling you where they are and they do. And the other are
10:49 goblet cells. Now, goblet if you don't know, are
10:54 tiny um lack of a better They are uh they are mucin secreting
11:01 . Each cell is its own In other words, and what they
11:05 is they produce mucus. So that that material that you have in your
11:10 tract isn't ripping and tearing apart all cells across which it's being dragged.
11:15 kinda makes sense. Now, we think about it, right. I
11:19 , we put food in our body apart from the Doritos sticking in the
11:22 of my mouth, you know, food doesn't seem like it's particularly sharp
11:27 dangerous, right. But the fiber we consume is very pokey to
11:34 And so it can actually rip cells pretty quickly. So, having that
11:37 of mucus makes it more like a and slide. All right. Um
11:43 also some smooth muscle on there that make the fingers climb up and go
11:48 and kind of massage the climb as traveling through. And so what we
11:52 here is a way to maneuver um move materials as well as to actually
11:59 and relax or squeeze and relax against lacteals as well as the arteries and
12:04 veins. So it helps to move through the vasculature. All right,
12:10 this, this crypt, that's the name. The crypt of Liber Kun
12:15 like some sort of terrible dungeon that have to go do. But the
12:20 of Liber Kun is named after the discovered and that's where all the uh
12:24 of materials is coming from. All . Now, if you look on
12:28 villa, all right. So if look at each of these individual
12:32 you can see and even in the , they're representing that the apical
12:36 the side that faces the lumen has tiny micro vli. All right.
12:43 what we call this is the brush here is a better picture under a
12:47 . And so in, in you can imagine each cell has a
12:50 space, but you want to increase area to increase absorption. So if
12:54 have finite space, you do like they do in New York, you
12:57 upward, right? So what they is their cell surface goes up and
13:03 several 100 times. And that increases surface area which increases the effective length
13:09 the digestive tract, another 20 So instead of 600 ft, you
13:17 12,000 ft or to put that into mathematical pers perspective, your small intestine
13:25 roughly two miles long. Now, big do you think you'd have to
13:30 if that was smooth? Pretty Huh? It shows you what a
13:36 deal surface area can be. All . Now, within the brush
13:41 we're gonna see enzymes that are actually there that are gonna play a role
13:45 the digestive process. We're gonna get those in a little bit, but
13:49 also transport proteins. So we can pick up materials and move them
13:55 And this is the absorptive thing. right. Now, in terms of
13:59 , we have a couple of different of cells here. Um that I'm
14:02 gonna point out we have the enteric cells. All right. And they're
14:07 their own intestinal juice. So you think of it this way. Stomach
14:11 its own uh juice. We call gastric juices. The intestines secrete their
14:15 juices, that's intestinal juices. And we're gonna get to the pancreas and
14:18 pancreas secretes its own juices, which call pancreatic juice. All right.
14:23 they each have their own little secretion we just use that fancy words like
14:27 juice, grape juice, pancreatic Yeah. All right. So,
14:32 enteric endocrine cells are uh secreting Cholecystokinin is just or similar to in
14:38 of functionality as gastro. So, you know what gastro does, you
14:42 what cholecystokinin does? Do you remember gastro does? Yeah. No.
14:53 it promote or does it inhibit digestion ? That's all we're looking for
14:59 right. Ok. The other thing it does, it secretes an en
15:04 not an enzyme, a hormone, , insulinotropic hormone or sorry peptide.
15:10 right. Jip. Jip is really, really important right now,
15:17 ? It's one of the most popular that were affecting its production. There
15:23 three drugs on the market that are , hot, hot cannot find
15:29 Have you ever heard of Ozimek? Zimi. Yeah. Ok.
15:35 What does it do? It increases production of Jip, it helps diabetics
15:41 terms of their insulin production. These the type two diabetics, not type
15:46 , right? And so basically it insulin production so that you can basically
15:51 materials from the blood into the The other thing that it does is
15:56 slows down the process of digestion and reduces your hunger so that you don't
16:01 people who take Ozempic lose weight because just don't eat anymore. And there
16:06 two other drugs that do the same that they affect the production of,
16:11 G IP and cause it up They're up regulation. I never can
16:17 the second one, but the third is Manja. All right. It's
16:21 of peptide is one of them. I can't remember you. I'm not
16:25 remember. All right. So that's it does. All right, it
16:29 the release of insulin and it basically , hey, as food is coming
16:33 , I got a pretty good feeling what we're gonna do is we're gonna
16:36 materials that need to go into the . So, um, let's start
16:40 insulin pancreas because I'm gonna be delivering a whole bunch of stuff.
16:45 that's in essence what G IP All right. Next are the pan
16:49 , what they do is they secrete peptides and proteins. Why would I
16:54 do that? Because do we all by horrible, horrible food rules or
17:01 we all go to restaurants with that in the window? All right.
17:07 mean, come on, we, all have that guilty pleasure.
17:11 There's that hole in the wall you go to has that C rating.
17:14 they don't even have a rating because couldn't get one if they tried.
17:18 . You know what I'm talking I mean, it's where the cook
17:20 even wash his hands and then when cooking just does know, I've got
17:26 I could tell you. I have you know, your work in fast
17:30 industry. No. So, you ? So, do you have stories
17:34 could tell me about horrible things that seen? You don't have to tell
17:38 . But do you have them Yeah. Ok. My favorite one
17:44 I ever heard, um, I a student who worked at, at
17:48 and he said, yeah, we frozen rats in bags of the,
17:50 the French fries. You know, like, all right, cool.
17:55 second rule. You know, they're , you know, maybe you get
17:59 couple of hairs. No big The other one I saw once on
18:02 website and I'm just like, never . You know how at mcdonald's you
18:07 the milkshake machine. The way that make the milkshake is they take a
18:11 and they pour it into a hole the top of the milkshake machine,
18:13 ? And it just goes in and it gets on the top. And
18:16 this one guy said he saw someone was cleaning the bathroom and then they
18:21 him to come in and do the machine. So he did, he
18:23 the milkshake in and got on the . He took the rag he was
18:26 to clean the bathroom and he pushed stuff into the milk. Oh,
18:31 think these are limited to fast food ? No, anywhere, someone's touching
18:38 food, they've done something horribly Just letting you know. So,
18:42 don't worry about it. Are we dead? No, we have antibacterial
18:48 . So that's the pant cells part the immune system. We have undifferentiated
18:52 . They're, they're gonna work their up and replace uh villa absorptive cells
18:56 then we have generally the general stem which are found deep and they replace
19:00 the other cells. Um There's also submucosal glands that are gonna be found
19:04 the proximal region. They produce an mucus. That would make sense because
19:09 kind that is arriving in the stomach be terribly, terribly, terribly
19:14 right? Basically, you have a low ph. And now what you're
19:18 is you're trying to transition it away see what you want to do is
19:20 want to protect the stomach from that kind term. The motility. What
19:26 we trying to do in the small ? Well, we're gonna try to
19:29 the kind with the materials that we're . So it's primarily with the pancreatic
19:34 the uh pancreatic juice as well as bile that's coming from the liver,
19:39 ? But we also have our own in there. So the purpose here
19:42 that mixing process that we describe. , is we want to move the
19:47 into new areas. So what you're is you can imagine if I'm rubbing
19:51 kind against the brush border, it's away materials that are have been
19:57 so we can absorb it. So wanna constantly move that material so that
20:00 exposing new material to the uh brush . And third, just we wanna
20:07 that stuff out of the body and it off to the large intestine.
20:10 it's this constant movement of material from small intestine to the large intestine.
20:16 , we can do this in two . We do segmentation or peristalsis.
20:20 already talked about these two. But idea here, segmentation allows me to
20:24 the mixing. So here's the mixing . Peristalsis allows me to move materials
20:32 . The other thing, gastro ial . All right. Again, I
20:36 we're friends so we can talk about things that our bodies do. Have
20:39 noticed that after a meal almost you need to go to the
20:43 You know, I'm not talking just . It's like I'm heading off to
20:47 restroom. I've got a book, be back later, right? What's
20:52 here is basically you're trying to clear path, right? So in
20:56 what we have here is the gastro reflex. It's a stomach saying I
20:59 food here. So I need to materials out of the ilium into the
21:04 and I need to move materials from cum up into the colon. I
21:07 to move colon stuff in the colon to the rectum so that I can
21:10 room for all that room in the . And so that's why you have
21:13 have or feels like you need to the restroom right after you eat.
21:17 right, it's not like you're eating and it's directly coming out of
21:21 You're pushing things forward to make room it. All right. So the
21:31 is our first major accessory organ. . There's two functions and endocrine
21:35 which we'll get to in our next . Basically, we're gonna be secreting
21:40 and glucagon and controlling and uh regulating the movement of materials into and out
21:45 cells. All right, that's gonna its job. So these are gonna
21:49 done through the islet of Langerhans and will deal with that Thurs Thursday,
21:55 ? It's only Tuesday. Ok. , we have the exocrine function.
21:59 here, remember when I said when talked about the salivary gland, this
22:02 very similar to the pancreas. this is the part of the pancreas
22:04 it's similar to we have as in cells just like we had in the
22:08 glands, we have duct cells just we have in the salivary glands.
22:12 was the pur purpose of the as cells in the salivary glands? Do
22:17 remember? You should always be always trying to remember this stuff,
22:23 . What is, what is the of the salivary? Glance, looking
22:26 here again, moistens your mouth, it also helps you too. You
22:32 you, it was the first thing yelled out. Amylase produces the
22:36 So the Asner cells are there to the enzymes that we're gonna be
22:42 What were the duct cells for? . It's, it's to maintain.
22:50 And so here what we're doing in salivary glands is potassium bicarbonate. Here
22:55 using sodium bicarbonate. All right. all we're doing is we're neutralizing the
23:01 kind so that those enzymes that we're be secreting can now have an environment
23:07 they can do their job. That's, it's basically, it's two
23:12 . All right. So the endocrine function is to produce the pancreatic
23:18 . Those are gonna be assigned to aci in our cells and to make
23:22 , which is assigned to the duct . And now what we're doing is
23:25 shifting from gastric digestion into intestinal We're using different enzymes. OK.
23:34 this is the histology. It's the thing that we saw before. All
23:38 , the pancreas is, or when say saw before, like in the
23:42 glands. So we have a it branches and branches and branches and
23:46 the end of each of duct, got these bunches of cells that are
23:49 Asner cells. They're the ones that putting things forward, right? They're
23:53 ones that are making all the different . There are about 20 different
23:58 which is a new word. I that's not a word. You guys
24:00 yet. And about an enzymes. zymogen is the fancy word for saying
24:05 that is not enzy yet, It's an inactive enzyme. It needs
24:11 be modified after released to become You want me to give you an
24:16 of a zymogen. You've already learned . All right. It was released
24:23 its inactive form and then it became and now it was an active
24:28 So when you see the word just think, oh, it's an
24:32 to be, right? It's an active enzyme. All right. So
24:39 it. Its general structure looks exactly what you saw in terms of the
24:44 glands. All right. In terms the pancreatic juices, you're producing about
24:50 L per day. That's pretty That's a lot of fluid.
24:54 what does it include? Well, 15 to 100 g of proteins per
25:00 . It produces more proteins than any structure in your body. Here's the
25:06 giant list. I think you should it. Now, don't worry about
25:11 . Ok. Most of the stuff already know anyway. Right. Amylase
25:17 it's pancreatic amylase as opposed to Amylase breaks down sugars, right.
25:22 Ase lip ase, what do you ? Lip aces break down lipids?
25:25 easy. Thats very good. All , DNA RN ace, pretty
25:31 right? Uh The co lipase is along and helping lipes do its
25:37 See, it's co lack of a term. They're married and they do
25:42 together and they hold hands and they . All right. And then look
25:46 here in terms of the zymogen. notice these are the active ones.
25:49 notice what they're doing, breaking down , breaking down fats, breaking down
25:54 , uh nucleotides. So they're released their active form because they're being held
26:00 vesicles and they're not gonna be damaging inside of cells. Right. But
26:05 you have an active enzyme inside a with other active enzymes, what do
26:09 think they're gonna do to each They're gonna, I mean, these
26:12 pep, they chew each o each up. That's why they, it's
26:16 useless. So, what we have the zymogen are all the ones that
26:20 involved in breaking down peptides. All . So we have trypsinogen. If
26:27 ever worked with Trypsin, anyone here lab work and worked with Trypsin cell
26:32 . Anyone doing cell biology, cell lab, you got guys at the
26:36 and you take, put a little of trips on there and then do
26:39 and all the cells come washing What you're doing is you're breaking the
26:43 that are binding it to the You're basically cutting it every place you
26:46 a lysine. Why do you think call lyne lysine? Because we're
26:53 We're breaking a protein that was where name came from. It's like,
26:56 OK. Kind of cool. All . So that's what Trypsin does.
26:59 there's a chymotrypsinogen which turned into All right. So these are just
27:04 taking a peptide and it, it a specific amino acid or it's,
27:10 responsible for breaking down that peptide from end or the other. And that's
27:14 each of these do. So, of them are endopeptidase, some are
27:19 , meaning they come from the So that's where all these are.
27:24 then there's a couple of other things are being released as well.
27:28 these are active at a much more ph, almost a basic ph.
27:35 this is why we have to have bicarbonate because that ph coming from the
27:39 is around a ph of two. these things would be totally nonfunctional.
27:45 adding in the bicarbonate neutralizes the time an environment so that these enzymes can
27:51 become functional. So how do we them? When do we produce
27:58 Well, we're always making them. they're always secreting just a little bit
28:02 the digestive tract. So you're always , just, it's like, just
28:06 you're just like a leaky faucet, just dripping in the enzymes to break
28:11 down. But then food comes along that's when we upregulate. So what
28:15 the thing that causes the up Well, first off, there's a
28:18 response. So it's gonna be through seat of Cole. All right.
28:22 easy. Then the secondary response is be from the duodenal eye cells.
28:27 lipids and fats show up in the intestine, that's the signal to start
28:31 cholecystokinin. Do you remember what caused to be produced? Pep pep
28:40 Right? When proteins and peptides showed in the stomach, that's when I
28:44 producing gastric. So here the signal lipids because I haven't broken down my
28:48 quite so much. And so when see an increase in those lipids,
28:52 gonna start producing cholecystokinin. And that's a signal to say, hey,
28:56 uh start releasing this stuff. And also we have another peptide that is
29:01 by the vagus nerve, which is GRP. And it's just uh it's
29:04 en or not an enzyme. It's signaling molecule that basically promotes the
29:09 the breakdown. So all of these all positive regulators of digestion. So
29:16 you with me, right? And not very different, right? I
29:18 , if cholecyst cat is like then so far my list is acetycholine
29:25 versus gastro, which was similar. then I'm just adding one extra in
29:28 small intestine. Do you remember what negative regulator for the stomach was
29:36 Ok. Look what we got in next slide. What are the negative
29:40 , somatostatin? All right. And we also have peptide yy peptide yy
29:45 produced by cells of the ilium. basically, it's saying in response to
29:49 presence of lipids in the far end the small intestine. In other
29:57 as you start approaching the ilium, you have lots of fats, maybe
30:02 time to slow down the process of because you haven't broken down the fats
30:08 yet. So it slows the process . All right. But I wanna
30:24 , I want to change the Ph , we have a molecule cleverly named
30:31 because you secret it. Apparently the protein. Great. Thank you for
30:36 help. All right. So this gonna be released by S cells.
30:41 least they are easy, right? cell G cell D cell I
30:46 Yeah. Do I need to go ? Ok. We don't have uh
30:56 . Right. So the idea is slows down motility so that the process
31:00 digestion can take place. So the here it's a negative regulator to ensure
31:06 digestion is occurring because you don't. right. Again, we're gonna get
31:10 little personal here. You know, you're not digesting fats, what do
31:14 think your feces is? Like, like that loose. All right.
31:23 don't here live in Germany ever in life now. So the Germans are
31:28 . They like to uh to diag diagnose uh pathologies by looking at their
31:35 . All their toilets are not bowls the feces is flushed away and you
31:40 have to deal with the smell or look or anything else, right?
31:43 have a shelf in their toilets that drops off into the bowl so you
31:49 stop and look down and admire, know, make commentary, maybe take
31:54 picture for your tiktok or, or or Instagram. Oh Instagram. Oh
32:01 the poop Instagrams that we could right? And then you look at
32:07 consistency density, right? All sorts fun stuff and then you flush it
32:13 . You're also looking for intestinal other horrible things, right? But
32:18 of the things, one of the is fat, right? Is there
32:21 in there? And that's a sign poor digestion and ability to in and
32:26 so it'd be oily. All So greasy. Right. It would
32:32 , let's see, what else? else? 01 of the things.
32:35 , one of the ways we can if there's too much fat, if
32:39 poop floats doesn't sink, right. there's ways we could do it
32:45 but they're all into the smell II, I don't know.
32:49 it's gross. First time you use toilet in Germany, you're just
32:52 yeah, no, your question is go ahead changes. And so
33:03 question is, does the rate of secretion change as well? Yes.
33:07 you can imagine here what you're doing you're backing up. So, remember
33:10 about what's going on in the front , right? So this is front
33:12 versus back end of the small So 20 ft apart. All
33:16 So on the front end you're looking lipids in the kind. And so
33:21 gonna be the promoter of secretion, ? So I'm secreting out Lip
33:25 I'm trying to break things down. on the back end, if I
33:28 have lipids, then that means the of digestion hasn't been completed. So
33:33 don't want to send that stuff off the large intestine because I'm not able
33:37 absorb that, that stuff. So gonna slow down the movement of that
33:42 forward so that I can increase the at which I'm digesting, right?
33:47 the material isn't going by fast. gonna keep adding materials. So that's
33:52 idea. Yeah, good. All . So what do we have over
33:59 ? Um I mentioned, so so sein these are all acting on
34:03 duct cells. So, sartin is hormonal signal to tell the duct cells
34:08 start releasing the bicarbonate. And what is causing this? It's basically
34:12 presence of the acid in the All right. So that should make
34:18 sense. Oh I want, I've an acidic environment. So I want
34:21 neutralize acidic environment. So the signal , to release the seine which is
34:27 talk to the duct cells is the environment. All right. But
34:32 acetylcholine is gonna be involved. GRP gonna be involved and then the
34:38 the negative regulator is substance P. you guys remember where we had seen
34:42 P before pain modulation? So it's this is another role that it
34:53 So we've already talked about there being phases. We talked about the cephalic
34:56 , the gastro phase and the intestinal , c cephalic phase is what you
35:01 when you smell food, seafood, ? The the anticipation of food and
35:07 gonna cause the stomach to start start releasing enzymes saying bring me the
35:12 , right? Well, this is a very large response in the small
35:16 . All right, but it does a very short lived one. So
35:21 , what's gonna do is gonna cause pancreas to go? Oh I'm in
35:25 of food being here. I'm gonna some stuff, but it's very,
35:27 short because its dependency is on the of lipids in the small intestine
35:33 All right, the gastric phase. we're putting food inside the stomach.
35:39 right. So when you food comes the stomach, what are we
35:42 We're going to increase the production of in the anticipation. And so this
35:48 where we make that call is remember what we said is that cholecyst
35:51 and gastric are very similar. Gastro probably serving as a signal to the
35:56 intestine to say, get ready. about to send you stuff.
36:01 So you're not just dependent upon what's . It's a P A message coming
36:06 the organ pro preceding it saying, , it is almost time for you
36:12 do your job. So get ready it. So that's what the gastric
36:16 may be serving as. And then in the intestinal phase, this is
36:20 we've already kind of previously described hey, the acid in the duodenum
36:26 gonna stimulate the S cells to make sacro. I love how I got
36:30 secrete the sacret. All right. that's gonna drop the P or it's
36:34 take the Ph and it's gonna start causing it to rise, that neutralizes
36:38 Pepsin, right? And now what done is we've created an environment to
36:43 the work that the pancreatic juices are for. So now what we're doing
36:49 we're looking at the duodenum themselves and two things peptone that's kind of
36:55 right? Peptone were what caused the of gas turns. But pep tos
37:00 the same thing. They're basically saying has begun, let's finish the job
37:05 then the presence of the lipids, , we need to start breaking these
37:08 down the lipids. So let's start cholecyst hein that tells the pancreas to
37:15 releasing the pancreatic juices. And so of drip, drip, drip,
37:20 , what we're doing is we're starting flood and fill the small intestines with
37:25 pancreatic juices. So what can we down with pancreatic juices? Once
37:30 lipids, sugars, right? Proteins peptides at this point. And nucleic
37:38 , all those things are being hit . So this is our last
37:42 Let's break everything down you know that , you know that Cheeto came from
37:47 plant, believe it or not, might have been some chemicals involved,
37:51 it did come from a plant. we need to break down that corn
37:55 all the nucleic acid that's left over that slurry. So that's what we're
38:00 down. So, what is the doing? Well, the thing that
38:04 interested in is the things that we've started breaking down. So whole fats
38:12 has no real effect, but we the process of digestion in the mouth
38:18 continued in the stomach. And so presence of the mono glycerides, the
38:23 of glycerol, um and the free acids are what is going to initiate
38:29 production of the cholecystokinin. All So the pre digestion is what's promoting
38:36 activity in terms of the peptides. apparently only the essential amino acids that
38:44 the effect. You guys remember the between an essential and non-essential amino
38:49 Did you ever learn that? All right. That's a very good
38:56 . All right. So I'll just it. So everyone can hear
38:58 An essential amino acid is something you to intake in your diet. A
39:03 essential amino acid is something you can from amino acids or other uh components
39:10 , that you already have in your . Ok. So one of the
39:15 , did you guys ever watch Jurassic ? Not the last three that were
39:19 . I'm talking about the original No. All right. So you
39:23 have got real homework tonight. I , the original Steven Spielberg, they
39:28 the process how they made the dinosaurs what their fail safe was.
39:32 Do you, do you, did watch it? You're nodding your
39:36 What was the fail safe? Do remember the lysine contingency is what they
39:41 it. And so the, the safe was in their dinosaurs. They
39:47 lysine as being the essential amino acid had to be included in their
39:51 If they didn't get lysine in their , they would kill over dead.
39:55 was, that was what Crichton decided his fail safe and they were able
40:01 modify some sort of enzyme. So were able to make lysine on their
40:05 . So no longer was an It was a non essential and they
40:09 know that that's why the dinosaurs were to go rampant and no problems.
40:14 , it is. It's a fun story. The actual original book is
40:18 scarier than the, than the actual , which was sensational, right?
40:23 was fun. I mean, especially you're watching surround sound and when that
40:28 roars for the first time, you're , I'm sorry. All right.
40:33 here it's the essential amino acids that . Ok. Not the non
40:40 Yeah. Just these are just numbers kind of give you a sense of
40:45 going on all the way through. your total fluid diet. So what
40:49 intake is about 1.5 to 2 L day. All right, you absorb
40:55 6.5 L of fluid um through the tract. And so the grand total
41:02 is that you're basically putting in your tract about 8.5 L. So only
41:07 L of the fluid that's in your tract comes from your diet. That
41:11 the other 6.5 is basically a recycling . That's what that's trying to tell
41:17 . All right. Did that kind make sense? So when I said
41:21 we're borrowing, think about your Did you make your saliva or did
41:25 borrow it from drinking the water or your steak? You made it.
41:30 that's borrowing it from your body. the gastric juices, you made
41:35 So that's borrowing it from your So that 6.5 L is your
41:38 the gastric juices, the pancreatic all the juices that your body is
41:43 in there. And so what that is, is that you're not only
41:48 all those fluids, you've got to it back in your body. That's
41:51 absorb to half. All right. again, we're coming back to something
41:56 learned 1000 times and we're gonna keep it over and over again until we
41:59 for sure. Wherever sodium goes, you go. So our net absorption
42:06 gonna be dependent upon sodium which is cause the other things to move
42:11 All right, our net secretion is be into the digestive system. And
42:16 what are we talking? What are getting rid of? We're getting rid
42:19 bicarbonate? Why? Because we have bicarbonate than we know what to do
42:22 . So our net secretion things that getting rid of is the bicarbonate.
42:27 right, if I need more what do I do? I just
42:33 dioxide. All right. So how we absorb sodium? Well, we
42:36 a passive absorptive mech mechanism. This basically gonna be using um basically movement
42:43 leak channels into cells. So the is all right, there's less sodium
42:47 the cells because I have the sodium pumps. So sodium is gonna naturally
42:51 into the cells, right? And they're gonna pump them out. That
42:55 be the active absorption. So these gonna be transporters, other transporters uh
43:00 include those things like sodium glucose, , sodium amino acid transporters and so
43:06 . In other words, we're moving so that other things can move but
43:09 still moving sodium. Alright then what do we have is we have
43:16 . So this is how we move the other fun stuff is through these
43:20 . So Chlo chlorine potassium, water amino acids, they're just gonna follow
43:25 using the same rules we learned when talked about the kidney and when we
43:29 about it even before then, that's not bad. So all I
43:34 do is move my sodium. You know what Gatorade is. I
43:40 I know what, you know what marketed as, but do you know
43:43 it is? It's electrolytes, you , like Rondo? OK. You
43:52 gotta watch more movies. Idiocracy. it on your list. All
43:57 Go watch Idiocracy. It has So uh I mean, Gatorade
44:03 you do know you do the So you have seen it. All
44:06 . So Gatorade is sodium and some . Do you know how Gatorade was
44:14 ? Do you know the story behind ? What did you guys learn in
44:20 school? I mean, these are things. All right, back in
44:26 day in the late sixties, early , we had a varsity football program
44:31 we had a junior varsity football program freshman program for football players.
44:36 So this is the frame at the of Florida. Florida was losing all
44:40 time. They played really well. , well, kind of like now
44:43 play really well and then they would apart in the fourth quarter and they
44:46 to figure out what was going So they approached the biochemistry department,
44:50 think at Florida and said, can you figure this out?
44:54 Yes. What we'll do and so they did is they took the freshman
44:58 because, you know, this is we had I RBS and stuff.
45:01 what they did is they took all freshmen, they made them practice and
45:04 like that. And at the end practice they took all their jerseys and
45:07 and they ring them out and got the sweat. They looked inside the
45:10 and they asked the question, what's in the sweat? It was basically
45:13 and wherever salt goes, water Right? So basically they're saying,
45:17 , well, they're losing electrolytes. what they did is they created a
45:21 of water and salt. Have you drank salt water? Is it your
45:24 ever? No, it's awful. , so no one's gonna drink
45:29 So what are we gonna do to saltwater palatable, put in sugar and
45:34 what they did. They added a bit of lemon lime flavor. And
45:37 that's how you got Gatorade. And they gave the freshman your Gatorade based
45:40 how much salute they had lost. then, so that was, that
45:44 what was in the solution. And had the freshman played the, the
45:48 team and the freshman whooped up on . They didn't run out of energy
45:51 they said, aha, we have solution. We've got this special
45:55 we're gonna call it Gator Aid, ? For the Florida Gators,
46:01 And that's where it got its It's not like some magical. And
46:04 what they did is they produce this really? It's not the salt that's
46:09 its job, right? You, are replacing your electrolyte. But what
46:13 you really doing? You're giving yourself , you're giving yourself a boost of
46:18 for quick gain. And that's why works, right? And how
46:23 why does the sugar work so fast of the system right here. Sodium
46:29 co transporter sodium goes in brings in glucose with it. Sugar goes in
46:33 body, instant energy. I'm like . It's like eating the spinach.
46:41 got it. Yeah, you have Popeye the Robin Williams Popeye. Oh
46:46 awesome. Yeah, thank you. right. So what is digestion?
46:53 , we kind of already know So this is why we get to
46:56 through it pretty quickly. So, digestion is the process by which we
47:00 large molecules and break them down through process of hydrolysis. All right.
47:04 what we're gonna do is we're gonna carbohydrates usually in the form of polysaccharides
47:09 disaccharide. So, starching Glycogen, from plants, glycogen from animals for
47:14 most part. And what we're gonna is we're gonna turn those polysaccharides into
47:18 . And so our monosaccharide that we're interested in are glucose, fructose and
47:22 lactose. All right, the basic sugars that we get in our body
47:26 these. Now, there are other of sugars, but these are the
47:29 that we're kind of focused in All right, in terms of
47:33 What proteins, what we're gonna do we're gonna take these long protein chains
47:35 we're gonna turn them into amino acids we're gonna turn them into small polypeptides
47:40 we can absorb small polypeptides. All . Third one fats, we're gonna
47:46 them primarily in the form of triglycerides they taste good and they make me
47:50 . And then, or that I that out loud, didn't I,
47:54 make me happy, right? And what we're gonna do is we're gonna
47:56 them into mono glycerides and free fatty . So this is what these pictures
48:00 in your book. So this is nutshell, right? So I'm gonna
48:04 these long polypeptide or long carbohydrate chains amylase and I'm gonna break them down
48:09 smaller di pep or dy sac In this case, we see larger
48:15 saccharide, which will be broken And ultimately, what we'll do is
48:19 break them down using very specific So you can see like lactase,
48:25 amylase, uh su isomaltase. And they do is they break these disaccharide
48:30 trisaccharide into their itsy bitsy tiny components that you can move the glucose and
48:36 g lactose and the fructose across the . Those enzymes over here are embedded
48:44 the brush border. These are your ones. All right. So that's
48:49 we get the small ones across big are turned into smaller sugars which are
48:53 into our smallest sugars and then we them across pretty straightforward. Ok.
48:59 don't need to know the names of those enzymes. I'm just pointing them
49:02 to you. Ok. What about ? Well, proteins, we have
49:08 these different types of pepto dais. have the op Pepsis, we have
49:13 endopeptidase. And what they'll do is take those long polypeptide or long
49:18 turn them into large polypeptides, polypeptides the smaller polypeptides. Until finally,
49:23 you're do dealing with are these amino change or peptide chains that are about
49:28 or less? And we have transporters can actually pick up things like trip
49:34 and di peptides, but primarily amino and those larger ones can go
49:39 And what we'll do is we'll break down into their individual amino acids as
49:43 . So, what you're doing is moving your amino acids across these borders
49:47 again, where are these enzymes They're associated with the brush border?
49:53 we have things that are screened to things smaller and then we have the
49:56 in the brush border to make things . How's that? And then we
50:01 to fats, man, fats are easy. All right. How many
50:10 you guys have ever had a vinegar oil salad dressing? Right? Do
50:16 know what I'm talking about? So go over here to the cafeteria,
50:19 ? You get, pick up that of vinegar and oil and you look
50:22 the vinegar and oil and you have and you have oil. Right?
50:27 you take that salad and you don't anything to it. You just pour
50:30 vinegar and oil and what do you have salad soup? Right. Because
50:35 the oil stayed in the bottle and the vinegar came out and that's just
50:38 good. That's not what you wanna . So, if you want true
50:41 and oil, salad dressing, what you need to do to that bottle
50:45 vinegar and oil? Now we're we don't shake anything here. We
50:51 . That's what it is, is you're gonna do. What you really
50:54 is you have fat being excluded from aqueous solution. And so what's happening
51:00 you have a big giant bubble of on top. That's really what that
51:04 . So, what you wanna do you wanna take that big giant bubble
51:06 fat and you wanna break it down smaller, smaller and smaller bubbles of
51:11 . And so when that happens when that travels out to your salad
51:16 guys, if you don't know what salad is, that's the leafy stuff
51:19 the women order, right? I . It's strange. Right? So
51:23 you're doing here is you're now distributing bubbles along with that fluid, that
51:29 solution. So that's what emulsification And so you can imagine that's what
51:33 digestive system has to do with the because remember the fat doesn't wanna be
51:37 water. Actually, the water didn't be around the fat. It excludes
51:41 . Right. And so as you fat in your body, it's like
51:44 excluded by all that aqueous solution and like, nope, and you go
51:47 to the side, you're over there . And so you're making big bubbles
51:50 fat. Your body doesn't want big of fat because that would take forever
51:54 break down because you could only break the surface area. Remember we talked
51:58 the jawbreaker, right? If I'm that jawbreaker, it's gonna take forever
52:02 me to get to it. So way that I break down the
52:05 I have to crush it, increase surface area. So I can have
52:08 enzymes come along and now I have surface area that I can break it
52:12 faster. Right? That's the same that's going on here. That fat
52:16 is gonna take forever. So if break it down into smaller bubbles emulsify
52:21 and I'm gonna increase my surface I can increase the rate of
52:25 All right. So the way that happens is we're gonna use Lip Aces
52:33 then we're gonna use um uh we're use a little bit of help to
52:37 the emulsification process, which is gonna done through the bile salts. All
52:43 . Um Just so you know what is? Bile is a fluid produced
52:47 the PTOC sites, the pat uh have all sorts of fun stuff
52:51 there. So, it's basically a cholesterol and what a bile salt
52:55 And it's easier if you look at picture here, even though it's not
52:58 best thing, what a bio salt . So, if this is our
53:02 salt, it died. All Going to the pit. If this
53:11 our bile salt, if this is bios salt, what it does is
53:21 gets absorbed, not absorbed, it's , not absorbed, gets adsorbed.
53:30 does adsorbing mean? Halfway in? ? It's the part of it,
53:37 an amp paic molecule. So part it is attracted to the fat.
53:41 other part is, is being repelled is, is attracted to the aqueous
53:46 . And so what you can imagine if I get enough of these,
53:49 I have and you can think about like this, each of these are
53:52 charged on the outside. So if have a negative charge here and a
53:56 charge here, what are those two charges doing to each other? They're
54:00 . And so what they do is insert themselves in the fat bubbles and
54:04 repelling each other and they keep getting and more. And so what they
54:07 is they tear the, the, fat bubble apart, the droplet.
54:13 that's what this picture down here is to show you is saying I've inserted
54:17 . So now I'm tearing off a to make a smaller bubble. And
54:22 you also see in this picture here that there are multiple layers to a
54:26 droplet, right? That's why it these three layers. All right.
54:31 saying look, it's not just a B layer. What you have is
54:34 have phospholipids in there. You have acids in there, you have triglycerides
54:39 there. You have cholesterol in there they're laying themselves in such a way
54:43 the outside is, is something that gonna break down first, you're gonna
54:48 your way down to the inside. right. So the outer surface has
54:55 smaller stuff that you can digest. , the way that this happens is
55:01 simply, well, if I just a lip ace, it'll start breaking
55:03 down. Co lipase is a necessary . What copa lipase is, is
55:09 of like a mechanism to insert itself . Well, it basically is a
55:16 that kind of inserts itself or attaches to the surface of the fat and
55:20 gives something that the lip ase can to. So it can start breaking
55:23 the fats. That's the easy way kind of think about it. Kind
55:26 like a perch for a bird is I kind of think about it.
55:33 what am I doing? Fat just to bubble up. Bile comes along
55:38 the or emulsifies so that the bubble small when the bubble stays small.
55:43 can break it down faster. I Coli Ase, which gives uh a
55:48 for lip Ase to start breaking things . And we're gonna work from the
55:52 to the inside. And this is of what it looks like. You
55:55 off with multiple layers. So the are gonna be digested and they're gonna
55:59 being replaced by things that are So as you break things down,
56:04 larger things kind of move or like the cores, the things that are
56:08 are gonna move outward, you'll also budding, that's what we saw over
56:14 . So that would be the budding you're seeing down below and then eventually
56:18 you'll end up with is as things getting absorbed or as they're breaking
56:22 what you'll end up with is a layer until you ultimately get a mixed
56:26 seal. Ladies, I know this not a man thing. Men are
56:32 gonna know this, but have you bought a skin moisturizer that has my
56:37 in it? Have you seen those ? Right? These fancy, this
56:41 has my seals. So it's better you. So you need to pay
56:44 $18 per ounce, right? And it is is basically saying, little
56:49 fat droplets that you're gonna rub in skin. That's, that's all that
56:54 , right? It's basically mono glycerides this point and they're all facing,
56:59 heads are facing outward, tails are inward and they're as small as they
57:02 possibly be. And the way that absorption works is pretty simple and
57:09 Right? Fats like fats, that's rule we already know. So what
57:14 our fats gonna do when those those fat bubbles, those droplets and
57:19 micele rub up against the cells, molecules can transfer into the phospholipid bilayer
57:27 by moving, right, because they're to each other. So that's one
57:32 the things that's simply the process of . Now, they can stay in
57:38 fat layer, that would be That's where they're actually incorporated in.
57:43 finally, we actually have fat you pick up the fat and you
57:48 it into the cell. OK. , if you transport it in,
57:54 now have a fat in a watery . What does that fat wanna
57:57 It wants to leave, it's gonna to find other fats. And so
58:00 is where we're going to make that that is used for the transport of
58:06 in the body. These are those micros, this is a, a
58:10 that's I'm just gonna keep it as as we can. A Chylomicron is
58:14 taking fats plus some proteins that are in those duodenal cells, you bring
58:20 together and you're patch packaging it into bunch. So this is going through
58:25 Golgi and then when it leaves the , it's now in a vesicle,
58:29 structure is too big to be I mean, to be just be
58:34 out into the blood. So, you do is that's uh that
58:37 which is can containing the fat protein . The Chylomicron, what happens is
58:43 opens up and you're released out into interstitial space, can't get into a
58:48 . So that's when you move out the lymphatics. So, the lacteal
58:55 the means by which Chylomicron enter into and then they'll travel around the body
59:01 slowly deposit fats and other materials. far. So good. Yeah,
59:14 . That's what this little picture is here. See, lacteal.
59:20 if you do have facts that get , they will find their way,
59:23 capillaries, but they're gonna be very unhappy and they, they're much
59:26 happy if they're packaged up. So do I stimulate these other structures?
59:37 do I stimulate the liver? How I stimulate the gallbladder? How,
59:41 do I stimulate? Well, those molecules cholecystokinin and sein become the important
59:46 . All right. So CCK is cause the gallbladder to start releasing
59:53 The purpose of the gallbladder. In , very simple terms, is your
59:57 , your liver is always producing bile you are being signaled to tell,
60:02 release lots of bile. When food present, you're producing more bile than
60:07 , but it takes a while to that down. So what happens is
60:10 that the duct from which the bile gonna be released basically clamps up.
60:15 you back up the bile and so bile backs up into the gallbladder and
60:20 remove the water and you concentrate down bile. So the, the gallbladder
60:25 simply a bile concentrating organ. All , that's, that's its purpose.
60:31 , the first place where bile comes is gonna be from the gallbladder,
60:38 ? Because you're, because it's gonna a while to ramp up production
60:41 That's the idea. All right, else did they do? We've already
60:46 about this. It causes the the pancreas, apparently, since I
60:51 spell the pancreas to start releasing its juices, it also is going to
60:58 the smooth muscle of the hep hepatopancreatic , which is the opening. So
61:06 have the bile duct or the hepatic and the pancreatic duct come together and
61:10 form a single duct called the hepatopancreatic . That's where bile and the pancreatic
61:15 are being released. And then what you doing? You're telling the stomach
61:21 down, I need to deal with you've sent me. So you slow
61:26 and you can still digest but slow the rate at which you're doing it
61:30 I want to deal with what you've me before I send it off off
61:34 the large intestine. Ok. So increasing the rate of digestion but slowing
61:41 motility. What is sin doing? , we've already talked about it acting
61:46 the duct cells and this again, inhibiting the gastric side. So you
61:52 think about it this way. When stomach gets full of food, it
61:57 signaling to the small intestine to increase get ready for digestion. When the
62:03 gets its food, right. The kind that it's getting, what it's
62:07 do is gonna signal back to the and say slow down. All
62:11 So the stomach is telling the small to speed up. Small intestine is
62:16 the stomach slow down. And the things are working to ensure that the
62:20 of digestion is going at the right so far. So good. Ready
62:28 the last little bit. Wanna learn to make poopies. OK? Let's
62:33 how to make poopies. That's what large intestines for. All right.
62:40 , not very long, about feet . Um I want to just point
62:45 out here. This isn't a don't write this down, but you
62:47 all this fat, see right OK. That fat is now considered
62:55 new organ system. All right. it's that abdominal fat. Um and
63:02 not described primarily in the textbooks but they're understanding now that it's,
63:07 actually regulates a whole bunch of And so, you know, when
63:11 get that inflammation, when you see beer gut and stuff, what you're
63:14 is you're affecting um that uh So probably when you in the next
63:21 of years, it will be something teach you more about, we're ignoring
63:24 completely. All right. So the regions we have the secu, then
63:29 have the colon and then down here the far end, we have the
63:34 . All right. So what is job, man? We're getting done
63:39 today, aren't we? Since you just don't ask questions and if you
63:43 seen movies and we can't talk about movies. All right. So about
63:50 liter of digestive material are gonna pass the large intestine daily. So about
63:56 much, like a foot long, a large bag of chips, double
64:02 of lasagna with a salad and a . All right, this is
64:09 All right. And so I've used word over and over again. So
64:12 is kind? It is the digested that is slowly turning into the materials
64:17 over from the process of digestion, ? It's the leftover junk. And
64:23 you can imagine it has water plus materials. And what we wanna do
64:28 we wanna return those things to the which we took from the body and
64:33 wanna get rid of the things that body doesn't need. That would be
64:35 indigestible material. All right. So role here is to take that fluid
64:43 we haven't absorbed yet. So by time you've gone through, sorry,
64:47 through the whole thing, you've absorbed of the water. But now the
64:53 intestines to take back the remaining portion that water. So it turns K
64:59 is a watery and turns it into solid, which is feces. All
65:05 . There's very little water left. the way you can think about it
65:08 this, um you're basically dealing with 1.9 L of fluid that's being absorbed
65:13 the large intestine. All right. you only lose about 100 mils of
65:19 in your poopies right in your Now, how do we do
65:26 Same way. We've done it everywhere . Wherever sodium goes water follows.
65:30 , if I start bringing in sodium gonna naturally follow, we've already talked
65:36 this once. What is diarrhea? basically the failure of this system which
65:43 in this remaining behind. That's all is. All right. Now,
65:50 else does the large intestine do? ? It protects. All right.
65:55 you ordered that salad and in that , there's a lot of indigestible
66:01 We were able to digest the material the uh noodles. We were able
66:06 digest most of the material from the sauce. We were able to
66:10 digest all of the cheese. And course, we were able to digest
66:15 that meat because protein good. But a lot of fiber in that
66:20 We were able to even drink the for goodness sake and it got all
66:24 , all happiness inside. But that is like, worked through our bodies
66:29 all we've got out of it were bunch of vitamins. All right.
66:35 left over is the indigestible, We're talking all that fiber,
66:42 you get older. Fiber matters more more is no longer fruit loops.
66:47 now all brand. So it's this at the microscopic level that is very
67:00 to cells. All right. it's not just that, I
67:04 you do have a billion microorganisms living your large intestines going yay food for
67:10 here. We'll make vitamins for And that's part of what they
67:13 right? But the indigestible material can damaging to your body. So your
67:18 produces a whole bunch of alkaline mucus basically lines the entire side of the
67:24 or the large intestine. So that indigestible pokey things will slip on
67:31 And then what happens is over time the feces moves from Hora to
67:37 I'm just gonna race on here. you can see it. So see
67:43 little bulges each of those. That's Hora. And what you do is
67:52 kind moves from one to the next slowly moves along the length. It's
67:59 you absorb and then you, the one absorbs and you keep doing that
68:05 the way and it moves all the down. That's the hostile movements.
68:10 finally, you're using the, the sigmoid colon as a storage depot for
68:18 feces. And then when you get ileo cecal uh reflex or if you've
68:24 a lot, moved a lot of into the colon, then that's gonna
68:29 the movement of that material down into rectum. That pressure is gonna cause
68:34 relaxation of the uh the uh internal sphincter. And then you can start
68:43 the external anal sphincter to relax, you're sitting on a toilet and then
68:48 the poopies to flow. Pretty I have one slide for you
68:56 I'm not even gonna go over It's just a very helpful slide,
69:00 ? This is one of the ways you can look at this system.
69:03 what I said is that one time had to teach this course as a
69:07 , chal, chal talk, not chal talk chalk, right? And
69:10 essence, what you can do here you can literally make a list and
69:13 say, OK, what are the structures that I'm dealing with? What
69:18 do they play in motility, digestion absorption? You can just like
69:21 a table one page and just ask question, how is motility accomplished
69:27 Is absorption accomplished here? And if is how is secretion accomplished here?
69:31 how is digestion accomplished here? What's and you can put them all down
69:37 and you'll see that it's pretty Now, of course, you
69:40 some of these are gonna be bigger others like when you're talking about the
69:43 test and how is digestion accomplished, ? You got the Amyas and
69:48 the Pepto Aes, you have uh aces, right? Oh I need
69:52 make the right environment. So I'm out bicarbonate. Where is this stuff
69:56 from? It's coming from the So there is some nuancing. You
69:59 just make the simple list, but like this will aid you in understanding
70:06 and it will paint that picture. other thing again. Think about where
70:09 started. If you start with the , the salad and the milkshake,
70:14 enter that stuff into the mouth, does it do along the way?
70:20 an easy way to see that. a tunnel. So when we come
70:24 on Thursday, we're gonna start with and Glucagon and we're gonna move through
70:29 endocrine system very, very quickly. right, we're not gonna cover it
70:33 the endocrine class, but everything you in there will make that one
70:36 So we're done 10 minutes early. a great day. Boo
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