Page 202 - Physiology and Pathophysiology MNU 2024-2025 نظرى
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Clinical pharmacy 2024/2025                  Level 2 Pharm D                       Physiology and Pathophysiology (MD303)
                                          3- Muscularis Externa

            •  Major smooth muscle coat of digestive tube
            •  In most areas consists of two layers:

                            a.  Circular layer                          b.  Longitudinal layer
                 •  Inner layer                                •  Outer layer
                 •  Contraction   diameter of                •  Contraction  shortens the tube
                     lumen
            •  Contractile activity produces propulsive and mixed movements.
            •  Myenteric plexus: Lies between the two muscle layers.


                                                     4- Serosa

            1-  Secretes serous fluid:
               Lubricates  prevents friction between digestive organs & surrounding viscera.

            2-  Continuous with mesentery throughout much of the tract
                   a.  Attachment provides relative fixation.

                   b.  Supports digestive organs in proper place while allowing them freedom for
                      mixing & propulsive movements.


                 5)  Regulation of GIT by autonomic nervous system




                Parasympathetic nervous system [M3]                     Sympathetic nervous system
                   Stimulate motility and GI secretions               Reduce motility and GI secretions



                                 6)  Gastrointestinal tract organs



                                                      1- Mouth:

        ➢  The first step in the digestive process is chewing, or mastication  initial mechanical
            breakdown of the food  facilitates its movement to the stomach.

        ➢  This mixes food with saliva.
        ➢  Saliva contains:



            Component                                          Functions:

                                                        99.5% of saliva is water.

             a.  Water:         a.  Moistening of food materials  facilitate Swallowing.
                                b.  Solvent for molecules that stimulate the taste buds.




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