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intestine
The stomach is first followed by the small intestine. This is about five to six meters long and divided into the three main sections duodenum (duodenum), jejunum and jejunum (ileum). In these sections, the porridge is further decomposed. Nutrients such as carbohydrates, amino acids and fatty acids are filtered out of the intestinal mucosa and released to the blood. At the same time, around 80 percent of the water content is removed from the porridge, which causes it to thicken considerably. In addition, hormones are released in the small intestine that control various processes of digestion.
The small intestine is characterized by a gigantic number of folds. In these folds sit about four million wart-like elevations, the so-called intestinal villi. Due to the complicated folding system of the intestine it reaches a surface of 400 to 500 square meters, on which the food pulp is processed.
Afterwards the food porridge gets into the large intestine. This is about one meter long and runs around like a frame once around the folded small intestine. Since most of the nutrients are already utilized here, the large intestine takes over most of the disposal of the porridge, which is processed here to feces. For this purpose, the porridge is deprived of more water and instead a mucus is added, which is produced by the so-called goblet cells, to make the feces slippery. In the large intestine, the feces can be stored for up to five days so that it does not have to be constantly dispensed in small portions.
The three to four centimeters long anus forms the end of the intestine. This reinforced muscle layer ensures the gastight closure of the intestine and the eventual disposal of the feces. On average, depending on the type of diet, the food consumed remains between 33 and 43 hours in the body. (Vb)
intestine
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