Trace the path of food through the digestive system. at each organ: a. tell the name of the organ b. is it involved with chemical digestion? c. is it involved with mechanical digestion? d. how does the structure of that organ with the organ's function?

Ingestion

Mouth- chews and mixed food with saliva

Pharynx- Directs food from mouth to esophagus

Salivary glands- secrete saliva

Epiglottis - Protects airways during swallowing

Trachea- let the air to pass to and from lungs

Esophagus-  Pass through the  food from the mouth then to the stomach

Esophageal sphincters- let the pass way from mouth to esophagus and from esophagus to stomach, to avoid back flow from stomach to esophagus and from esophagus to mouth.

Diaphram- Segregate the abdomen from the thoracic activity

Stomach- grinds food to a liquid mass churns, mixes, and; adds acid, enzymes, and fluid

pyloric sphincter: Allows passage from stomach to small intestine; prevents back flow from small intestine

Liver- detergent-like substances, to help digest fats and Manufactures bile salts,

Gallbladder- stock bile until needed

Bile Duct- Conducts bile from the gallbladder to the small intestine

Appendix- House bacteria and lymph cells

Small intestine- Secretes enzymes that digest all energy- yielding nutrients to smaller nutrient particles; cells of wall absorb nutrients into blood and lymph

llececal valve (sphincter) – is the  pass way  from small to large intestine; to avoid back flow from large intestine

Pancreas- produced enzymes to digest all energy- yielding nutrients and releases bicarbonate to neutralize acid chyme that enters the small intestine

Pancreatic duct- secretes pancreatic juice from the pancreas to the small intestine

Large intestine- passes waste along with water to rectum and  Absorbs water and minerals;

Rectum – Stocks  water prior to elimination

anus-  opens to allow elimination, holds rectum closed.

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.