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And thus completes the rather extensive journey of the potato, sausage, and cheese casserole.

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http://www.mykitchenmagazine.com/cheese-potato-smoked-sausage-casserole-recipe/

https://c1csians.wordpress.com/category/uncategorized/

https://sites.google.com/a/mtlstudents.net/wallace-davis-digestive/home/pharynx-and-esophagus

https://inside.ucumberlands.edu/academics/biology/faculty/kuss/courses/Digestive%20system/LiverGallbladderPanceas.htm

https://www.exploringnature.org/db/view/Large-Intestine-Colon

https://www.mayoclinic.org/small-intestine/img-20006054

Fraser,  LeDrew,  Vavitsas. Biology 11U. Nelson, 2010-11-09. VitalBook file.

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The food approached the final stops of its journey. The rectum, the lower 20 cm of the large intestine,  is where feces, the undigested material,  were stored. Nerves in the wall of the large intestine detected movement of feces into the rectum, and initiated the defecation reflex, causing the urge for bowel movement, which was completed when the two sphincter muscles surrounding the anus were relaxed.

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After passing through the small intestine, most of the nutrient absorption has been complete, and the remaining indigestible material is moved to the large intestine through peristalsis. The colon, the largest part of the large intestine, absorbs most of the water that hadn't been absorbed in the small intestine.

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Once the food had been broken down, they were absorbed in the jejunum and ileum, the other two sections of the small intestine. Vitamins, minerals, and water are also absorbed in these lower parts of the small intestine.

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Secretin stimulates not only the pancreas, but also the liver, causing it to make more bile, a substance that breaks down fats, making it easier for lipases to digest. The bile is originally stored in the gall bladder until the presence of food is detected, causing the gall bladder to contract, and bile to be squeezed out into the duodenum, thus furthering the rate of lipid digestion. The liver is also responsible for the removal and breaking down of toxins, and for storing nutrients.

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The pancreas is a long, flat gland that secretes enzymes for the digestive process, and hormones that regulate the absorption and storage of glucose from the blood. Amylase, found in saliva, was also secreted by the pancreas, and continued the digestion of carbohydrates(potatoes) in the duodenum. The pancreas also secreted cholecystokinin (CCK) when lipid composed chyme(cheese) entered the duodenum. CCK is a hormone that tells the stomach to slow down the speed of digestion so that the small intestine can have time to properly digest lipids. Secretin is another hormone that was secreted by the duodenum when the acidic chyme entered the small intestine; it stimulated the pancreas to secrete lipid and protein enzymes, and also to release bicarbonate ions which neutralized the acidic chyme. Because of the lack of an acidic environment, Pepsin was then inactivated, and trypsinogen(inactive form of protein digesting enzyme, trypsin), was released by the pancreas. Once the trypsinogen reaches the duodenum, an enzyme called enterokinase converted it into active trypsin, where it continued breaking down, and digesting  proteins. Erepsin was another enzyme produced by the pancreas, involved in the breaking down of the protein chains into smaller ones.  Lipases were also secreted by the pancreas, with the responsibility of breaking down lipids.

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The next 'station' the food reached was the small intestine. The pyloric sphincter, found in between the stomach and small intestine, periodically relaxed, allowing small amounts of chyme into the duodenum, the first 20-30 centimeters of the small intestine. This is where most of the enzymes are added, and where digestion in the small intestine begins. Most of the enzymes required for digestion are a result of input from the pancreas, liver and gall bladder.

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The food then entered the stomach, a J-shaped organ. In the stomach, the food was churned and mixed with gastric juices by the third layer of the stomach, the muscle layer. These churning motions produced chyme, a semi-liquid mixture of food and gastric juice. When the presence of the food was detected in the stomach, gastrin released into the bloodstream, and transported to the stomach, where it stimulated the production of gastric juice, a mucus-y substance that protects the lining of the stomach from acids and digestive enzymes. Chief cells in the stomach secreted pepsinogen, an inactive form of pepsin, and gastrin stimulated the parietal cells, which secreted hydrochloric acid, thus provided the right PH to activate pepsinogen, resulting in pepsin, which was then used to digest protein, in this case, the sausage.

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The food I chose was potato, sausage, and cheese casserole. The protein is the sausage, the carbohydrate is the potato, and the lipid is the cheese.

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The food was then pushed into the pharynx, the connecting area between the mouth and the esophagus, and then down into the esophagus, the tube-like path to the stomach. A small flap of skin, the glottis prevented food from entering the trachea whilst being swallowed. The food made its way down the esophagus by peristalsis, rhythmic, wave-like contractions. The esophagus also secreted mucus that helped to lubricate the path to the stomach.

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The forkful of potatoes, sausage, and cheese casserole began its journey in the mouth. In the mouth were large teeth that cut, crushed and ground it into pieces. The salivary glands within the mouth began to secrete a substance called saliva, which contained an enzyme called amylase. This enzyme was responsible for the breaking down of carbohydrates; in this case, the potatoes. The saliva moistened the chewed up casserole, and as it was chewed, formed it into a ball, also known as bolus. The tongue then pushed the ball of food to the back of the mouth where it was swallowed. The mucus, a protective secretion found in the saliva, provided lubrication for swallowing. Both mechanical and chemical digestion are carried out in the mouth - the teeth chewing is the mechanical part, and the enzyme amylase, breaking down the carbohydrates, is the chemical part.