The Digestive System Of A Hippopotamus

A dog digestive system is very different than ours and meaning they process and eat differently. This is important to understand this so you can feed your Doberman a balanced, healthy diet. Your Dobermans digestive system is the combined functions of the mouth and teeth, salivary glands, oesophagus, stomach, small and large intestine, pancreas, liver and gall bladder.

The alimentary canal is where the digestive system takes place; it has different components in order for food to be thoroughly processed. The digestive system is composed of an enteric nervous system and has four layers of tissues; the mucosa, submucosa, muscularis externa, and serosa. Food enters through the mouth and passes through the esophagus, stomach, small intestine, and the large intestine before exiting the body through the anal canal. This occurs within the digestive system in four main steps; ingestion, where food enters through the mouth, digestion where food is broken down physically and chemically, absorption where nutrients are taken to their desired organ for use in the body, and elimination where waste is removed from the body due to being useless or toxic.When it comes to the human body there are plenty of components that we take for granted. Think about it, when was the last time you dwelled upon the function of your saliva or pondered on the responsibility of the esophagus? If you are like me, the answer to the question is simple, never. It is because our body is one of the greatest and yet most underappreciated machinery known to man. Within that system, which tends to get a lack of appreciation, stands alone one main process that we utilize on a daily basis and rarely give credence to its importance. This process is known as digestion, which occurs in the alimentary canal also known as the digestive system. The digestive system consists of the

The digestive system of a pig is classified as monogastric or non-ruminant, which is having a stomach with only a single compartment, like humans. In addition, the digestive tract of the pig has five main parts, including the mouth, esophagus, stomach, and small and large intestines. Furthermore, the mechanical breakdown of the food begins upon the entrance of the mouth in the digestive tract. Basically, the food is grinded into smaller pieces by its teeth. Next, saliva is produced in the mouth, acting to moisten the small food particles, along with an enzyme that starts the digestion of the starch. Then, the food is pushed towards the esophagus with the help of the tongue. Primarily, the esophagus carries the food from the mouth to the stomach, being a tube, which is carried out with the help of a series of muscle contractions that push the food towards the stomach. Subsequently, after the first of the contractions, swallowing, has taken place, the cardiac valve, located at the end of the esophagus, prevents food from passing from the stomach back to the esophagus. Likewise, the stomach comes next in the digestive tract; it serves as a reaction chamber, adding chemicals to the food. Also, hydrochloric acid and enzymes help break down food into small particles of carbohydrates, protein, and fats. Additionally, some particles are absorbed into the bloodstream, from the stomach, while others cannot be absorbed by the stomach, being passed to the small intestine through the pyloric valve. Moreover, the small intestine aids

All organisms in the world have a range of systems and organs in their body. Some organisms may share similar body systems while others have absolutely nothing in common. Several of those organisms include humans, pigs, crayfish, and earthworms. From their mushy, gushy organs to their soft, gentle skin, you may think, “How are humans and pigs possibly alike? Or a crayfish and an earthworm?” In many ways they may not be, but in other ways, they are very much alike. The body systems that will be compared and contrasted of these organisms are the nervous, circulatory, reproductive, muscular, integumentary, digestive, excretory, and skeletal systems.

As omnivorous beings, it seems that is both a blessing and a curse to have such a vast amount of meal choices to choose from. In The Omnivore’s Dilemma, Michael Pollan explores the majority of these options and offers a sort of guide on how to make a choice. The UC Berkeley Graduate School journalism professor takes us on an eye-opening ride with this book where we find out horrifying truths on the ingredients of the foods we eat every day and whether our choices benefit our bank accounts more than they do our health and the earth.

Normal digestion - Breakdown of Carbohydrates, Proteins and Lipids to small solid substances that can be absorbed in the blood.

Use the information found below to guide your research and to design your model. Guiding questions are broken down by assignment. Take notes, answer questions, and complete sketches in your laboratory journal.

According to the National Restaurant Association survey from 2014 ‘nose to tail’ eating is among top 25 table service trends. “The modern nose-to-tail trend emerged about a decade ago with Chef Fergus Henderson’s book “The Whole Beast: Nose-to-Tail Eating.” The book was released in 2004 and it got a lot of attention. The author explained how to use various animal parts in cooking, especially those that were rarely used and went to waste. According to Chef Rob Levitt, “it’s actually an age-old approach, where farmers would raise a pig, butcher it… and preserve it to last the whole winter, making use of every part.” There is certainly a connection between the ‘nose-to-tail cooking’ and sustainable practices. By using the whole animal we can eliminate waste, which contributes to sustainability. As Levitt says, “[a] farmer can’t raise a pork chop. A farmer can’t raise a leg of lamb. You have to raise a whole pig, a whole lamb.” Before the mass production, people used old techniques to produce food, where most people farmed and raised their own animals. They showed more appreciation for their food and didn’t waste as much. Historically, using the whole animal in cooking was not a food trend it was simply economical and there is nothing wrong with being thrifty.

A perch’s eating habits are to eat anything that swims (insect larvae, crustaceans), including their own relatives (cannibalism) (Painter 2002). Perch have sharp teeth to break down the tough food before using the tongue to swallow the food to start the digestion process. The esophagus is where the digestion process begins. Then the food is moved to the stomach to breakdown the food furthermore. After the stomach, the digesta goes to the pyloric caeca, which has glands that secretes digestive enzymes and absorb nutrients from the digested food. After the pyloric caeca, the digesta goes to the small intestines connecting to the anus. The perch produces bile in the liver for storing nutrients, fat breakdown, and blood protein breakdown. In the small intestines the gall bladder secretes the bile to help the digestive process (Dearolf 2005). After leaving the small intestines, the waste exits through the anus. Now, we will discuss the last dissected organism, the fetal pig, which resembles closet to the human digestive system. The food is broken down by teeth into bolus and has a large intestinal tract to increase the absorption of the nutrients from food and plants. Food passes through four regions in the stomach, starting from the superior to the inferior regions (esophageal, cardiac, fundic, and pyloric). Cardiac is where mucus is secreted while the fundic region is where digestive processes occur

Cows are herbivores, born to graze on grasses, clover, and whatever other delicious treats sprout from fertile fields. But grasses are neither rich in nutrients nor easy to digest. This is where the cow’s famous four stomachs and chewing the cud come into play. The physical breakdown of grasses by the teeth, followed by the bacterial breakdown in the rumen, eventually makes the nutrients available for absorption later down the line.

They use their long necks to reach into the trees and pull leaves down for their young. They are herbivores, meaning their diet consist of only vegetation. The responded to Africa having tall trees by adapting a longer neck, which increases their total height so it’s easier to get to the leaves. They do not necessarily have to constantly drink from a water hole, because they get most of the moisture they need from the vegetation. But if needed, The West African Giraffe can drink up to 13 gallons of water in one sitting.

Hippos have a common ancestor with whales. Hippos interact with many other organisms in amazing ways. Did you know that hippos sweat an oily red substance? People say that they sweat their blood, that’s a myth. The sweat is actually kind of like a skin moistener and sunblock that may also provide protection against germs. If you want to know more, keep reading.

Hippos weigh up to 1,600 pounds, making the semi-aquatic animals the third largest land mammals behind elephants and rhinos. Their diet consists of mainly fruits and vegetables depending on their environment whether they are in the wild or kept in a zoo. Hippos don't move a lot during the day, so they consume just around 88 pounds of food per night. This may sound like a lot, but when you compare it to their size, it comes out to just 1% of the hippo's body weight. Compared to other animals that eat only grasses and are larger framed they consume around 3% of their body with per day. Although Hippos are herbivores they occasionally will eat meat and insects whenever fruits

The digestive system is very important in digesting food and breaking it down so it can be digested easily. The digestive system turns food into energy. Throughout the process there are nutrients which are absorbed. There are many things that contributed to the digestive system such as the mouth which produces saliva which helps to break down food and nutrients such as carbohydrates with the help of an enzyme called amylase. The major food groups which are called macro nutrients include carbohydrates, proteins and fats. All of these nutrients play an important role in the body. There are also many micro-nutrients which include vitamins and minerals which provide the body with health and well-being. The digestive system is made up of the mouth, which includes the teeth (the teeth are used to cut and grind food into smaller pieces, they contain blood vessels and nerves), tongue (the tongue is a muscle that has a rough surface including the taste buds), salvia glands (they produce salvia which moistens the food to make is easier to digest), the pharynx (this helps the food travel to the stomach, the pharynx also plays an important role in the respiratory system. It also contains 2 different flaps to separate the 2 functions), esophagus (this connects the pharynx to the stomach and transports chewed food to the stomach), stomach (this is a muscle that is

Despite the species or facet of the industry an operation is built to cater too, one of the easiest ways to improve the efficiency of livestock is through feed and nutrient management. Feed efficiency for livestock only becomes more important as farmers are responsible for feeding a growing population. However, in order to do that is important that a manager or owner understands the digestive system of that species and factors that can aid in this system ability to absorb the maximum amount of nutrients. This paper will be focused around different aspects of the ruminant digestive tract, and more specifically two of the smaller ruminant species being sheep and goats. I will explain in detail the 6 essential nutrients and why they are crucial to have in a feed ration, what occurs in each compartment of the stomach, including breakdown of feed, nutrient absorption, and also parasites that can become an issue in