Write the function of the following in the human alimentary canal. 1 saliva
2 HCL in stomach
3 bile juice
4 viili
Answers
Answered by
4
Answer:
passage of food which process through the bodyfrom mouth to Anus during digestion is called as alimentary canal.
Explanation:
- 1)saliva:-watery substance produced in the mouth.it contains many important substances, including electrolytes,mucus,anti bacterial compounds &enzymes.
- HCL in stomach:-it breakdown digest & absorb nutrients such as protein.it also eliminates virus& bacteria in the stomach, protects body from infection.
- bile juice:-is a dark green to yellowish brown fluid produced by the liver.
- villi:-small finger like structures in the small intestine,they help to absorb digested food.
Answered by
3
Every structure in the human alimentary canal performs various functions.
Explanation:
- Saliva: During the process of chewing the food, the salivary glands present in the mouth adds saliva to the food.
- First, it makes the chewed food soft which can easily pass from the food pipe.
- Second the enzyme salivary amylase helps in the breakdown of starch in the mouth.
- HCl in the Stomach : The hydrochloric acid is secreted from the cells located on the walls of the stomach.
- First it converts the bolus ( chewed food) in acidic form called as chyme, so that other enzymes of stomach can act on it and can help in the breakdown.
- The acid kills the bacteria or any other microorganisms present in the food.
- Bile Juice : It is released from the liver, and it is temporarily stored in the gall bladder.
- From gall bladder it is poured on the duodenum of the small intestine.
- The bile juice helps in the breaking of the fat molecules, which is called as emulsification of fats.
- Villi : Villi are the tiny finger like projections present on the walls of the small intestine.
- These helps in the absorption of the digested food.
- These villi are further covered with microvilli which increases the surface area of the cells and helps in more efficient absorption of the food.
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