Topic: The Human Digestive System (BGCSE Double Science)
Based on BGCSE Science Syllabus Objectives:
• Identify parts of the alimentary canal
• Describe the functions of each part
• Explain digestion: mechanical & chemical
• Know enzymes, substrates, and products
• Understand absorption, assimilation, and egestion
1. Definition of Digestion
Digestion is the process by which large, insoluble food molecules are broken down into small,
soluble molecules that can be absorbed into the bloodstream.
2. Types of Digestion
Type Description Example
Mechanical Physical breakdown of food into smaller Chewing in the mouth, churning in
Digestion pieces the stomach
Chemical Breaking down food using enzymes into
Starch → Maltose by amylase
Digestion soluble molecules
3. Parts of the Alimentary Canal & Their Functions
Part Function
Chewing (mechanical), mixes food with saliva. Saliva contains amylase which
Mouth
starts starch digestion.
Transfers food from mouth to stomach by peristalsis (wave-like muscle
Oesophagus
movement).
Produces HCl (kills bacteria) and protease enzymes (e.g., pepsin) that digest
Stomach
proteins. Muscular walls churn food.
Duodenum: Enzymes from pancreas and bile work here.
Small Intestine
Ileum: Main site of absorption of digested food via villi.
Large Intestine
Absorbs water and minerals. Forms solid faeces.
(Colon)
Part Function
Rectum Stores faeces before egestion.
Anus Controls the removal of faeces (egestion).
4. Associated Organs & Their Functions
Organ Function
Liver Produces bile (emulsifies fats, neutralises stomach acid).
Gallbladder Stores and releases bile into duodenum.
Pancreas Produces digestive enzymes: amylase, protease, lipase.
5. Digestive Enzymes Table
Acts On
Enzyme Produced By Product
(Substrate)
Amylase Salivary glands, pancreas Starch Maltose
Maltase Small intestine lining Maltose Glucose
Protease (Pepsin, Stomach (pepsin), pancreas Peptides → Amino
Proteins
Trypsin) (trypsin) acids
Lipids (fats and
Lipase Pancreas Fatty acids + Glycerol
oils)
6. Absorption (in Ileum)
• Villi increase surface area for absorption
• Features of villi:
o Thin walls
o Rich blood supply
o Large surface area
• Glucose and amino acids → blood capillaries
• Fatty acids and glycerol → lacteals (lymph vessels)
7. Assimilation
• Movement of absorbed nutrients into cells for use:
o Glucose → respiration for energy
o Amino acids → build proteins
o Lipids → energy storage
8. Egestion
• Removal of undigested food (faeces) through the anus
• Not the same as excretion (removal of metabolic waste)
9. Bile
• Made by liver
• Stored in gallbladder
• Released into duodenum
• Functions:
o Emulsifies fats (breaks fat into small droplets)
o Neutralises acid from stomach
10. Common BGCSE Exam Terms
• Ingestion: Taking food into the mouth
• Digestion: Breaking down food
• Absorption: Moving nutrients into the blood
• Assimilation: Using absorbed nutrients in cells
• Egestion: Removal of undigested material
Summary Diagram (Text version)
Mouth → Oesophagus → Stomach → Small Intestine → Large Intestine → Rectum → Anus
↑ ↑ ↑
Saliva Protease Bile + Enzymes
Exam Tips
• Always name enzyme, substrate, and product
• Remember: Digestion ≠ Absorption
• Label diagrams of the digestive system
• Know functions of bile, enzymes, and villi
• Don’t confuse egestion with excretion