Summary of chapter 66 from Guyton & Hall Physiology Medical Physiology 14 Edition
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Guyton Hall Medical Physiology 14 Edition
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Tbilisi State Medical University
Book
Guyton & Hall Physiology Review
This document provides an in depth summary of chapter 66 Digestion and Absorption in the Gastrointestinal Tract from the Guyton and Hall Medical Physiology 14th edition.
Summary of Chapter 65 from Guyton & Hall Physiology Medical Physiology 14 Edition
Pulmonary Ventilation and circulation
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Guyton Hall Medical Physiology 14 Edition
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CHAPTER 66
Digestion and Absorption in the Gastrointestinal Tract
General Overview of Digestion
1. Main Food Groups and Their Breakdown:
◦ The body’s main nutrients are carbohydrates, fats, and proteins.
◦ These nutrients cannot be absorbed in their natural form. They need to be broken down (digested) into
smaller molecules for absorption.
◦ Digestion involves enzymes and a process called hydrolysis to break down large molecules.
2. What is Hydrolysis?
◦ Hydrolysis is the process where water molecules (H₂O) are used to break down bonds in large molecules.
◦ For example:
▪ Carbohydrates → Monosaccharides (e.g., glucose).
◦ Sucrose: Commonly known as table sugar (disaccharide).
◦ Lactose: Found in milk (disaccharide).
◦ Starches: Found in grains and potatoes (polysaccharides).
◦ Cellulose: Found in plants, but humans cannot digest it (it acts as fiber instead).
2. Where and How Carbohydrates Are Digested:
◦ In the Mouth:
▪ Saliva contains an enzyme called ptyalin (α-amylase), which begins breaking down starch into
maltose (a disaccharide).
▪ However, digestion in the mouth is brief, breaking down only 5% of starch.
◦ In the Stomach:
▪ Starch digestion continues for up to an hour until stomach acid deactivates ptyalin.
▪ Around 30–40% of starch is digested to maltose before mixing with stomach acid.
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