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Gastric acid or stomach acid is the acidic component – hydrochloric acid of gastric juice, produced by parietal cells in the gastric glands of the stomach lining. In humans, the pH is between one and three, much lower than most other animals, but is very similar to that of carrion eating carnivores, needing protection from ingesting pathogens ...
This is the secretory part of the stomach. Then the food passes into the gizzard (also known as the muscular stomach or ventriculus). The gizzard can grind the food with previously swallowed grit and pass it back to the true stomach, and vice versa. In layman's terms, the gizzard 'chews' the food for the bird because it does not have teeth to ...
After leaving the stomach, the hydrochloric acid of the chyme is neutralized in the duodenum by bicarbonate. [36] The stomach itself is protected from the strong acid by the secretion of a thick mucus layer, and by secretin induced buffering with sodium bicarbonate. Heartburn or peptic ulcers can develop when these mechanisms fail.
It can cause stomach aches, gas, constipation, diarrhea and a whole host of other wonderful conditions. Some evolutionary scientists say that the human mind hasn't yet evolved to handle our not ...
The stomach is a muscular, hollow organ in the upper gastrointestinal tract of humans and many other animals, ... Gastro-and gastric (meaning 'related to the stomach
The stomach is a distensible organ and can normally expand to hold about one litre of food. [22] This expansion is enabled by a series of gastric folds in the inner walls of the stomach. The stomach of a newborn baby will only be able to expand to retain about 30 ml.
Older people may feel less violent stomach contractions when they get hungry, but still suffer the secondary effects resulting from low food intake: these include weakness, irritability and decreased concentration. Prolonged lack of adequate nutrition also causes increased susceptibility to disease and reduced ability for the body to heal. [7] [8]
Digestion is the breakdown of large insoluble food compounds into small water-soluble components so that they can be absorbed into the blood plasma.In certain organisms, these smaller substances are absorbed through the small intestine into the blood stream.