Periodontal/Gum Disease

3. Periodontal/Gum Disease • Periodontal/gum diseases are serious infections that, left untreated, can lead to tooth loss • The word periodontal literally means "around the tooth“ • Periodontal disease is a chronic bacterial infection that affects the gums and bones supporting the teeth • Periodontal disease can affect one tooth or many teeth. It begins when the bacteria in plaque causes the gums to become inflamed

7. Do you have gum disease??? • Do you ever have pain in your mouth? • Do your gums ever bleed when you brush your teeth or when you eat hard food? • Have you noticed any spaces developing between your teeth? • Do your gums ever feel swollen or tender? • Have you noticed that your gums are receding (pulling back from your teeth) or your teeth appear longer than before? • Do you have persistent bad breath? • Have you noticed pus between your teeth and gums? • Have you noticed any change in the way your teeth fit together when you bite? • Do you ever develop sores in your mouth?

8. How to look after your teeth

9. How to Brush Place your toothbrush next to the teeth so that it rests on the gums forming a 45-degree angle against the gums. Move the toothbrush from the gums towards the edge of teeth to move the dental plaque away from the gum line. After brushing, one by one tooth, all the outer teeth surfaces do the same for the inner surfaces.  Brush the chewing surfaces of the teeth with horizontal moves.

10. How to Floss

11. Human Torso Model *Please refer to your handout of the human digestive system

12. Human Digestive System Alimentary Canal+Associated Glands

13. Mouth Pharynx Oesophagus Stomach Small Intestine Large Intestine Anus Salivary Glands Gastric Glands Pancreas Liver Intestinal Glands Alimentary Canal and Associated Glands

14. Digestion

15. Digestion • Digestion is the process of breaking down large, complex substances into smaller, simpler molecules for absorption • Carbohydrates -> glucose/fructose/galactose Proteins ->amino acids Fats ->fatty acids and glycerol • Vitamins, minerals and water can be absorbed directly without digestion

16. Mechanical process Chewing of teeth Churning of stomach Food is changed physically but not chemically Increase surface area of food substances Chemical process Involves action of digestive enzymes secreted from glands Different types of enzymes break down different food types Mechanical Digestion vs. Chemical Digestion

17. Protease Breaks down protein molecules A proteinmolecule is made of many different aminoacids Amino acids

18. Carbohydrase Breaks down carbohydratemolecules A starchmolecule is made of many glucose molecules Glucose

19. Glycerol Lipase Breaks down fatmolecules Fatty acids A fatmolecule is made up of fattyacids and glycerol molecules

20. Example of Carbohydrase: Amylase • In saliva and pancreatic juice • Helps break down starch into simple sugars in mouth and in small intestine

21. Example of Protease: Pepsin • In gastric juice • Helps break down proteins into amino acids in stomach

22. Example: Lipase • In pancreatic juice • Helps break down oil droplets into fatty acids and glycerol in small intestine

23. Saliva • The taste, smell and sight of food can stimulate salivary glands to secrete saliva into the mouth via salivary ducts • Saliva – contains water, mucus and salivary amylase. Slightly alkaline • Water – moistens and softens food Mucus – lubricate food for swallowing Salivary amylase – starch -> maltose

25. Swallowing • Food is chewed and mixed with saliva • Tongue rolls the food into a bolus • Food is swallowed down the oesophagus through the pharynx • Tongue moves upwards and backwards to prevent food from entering the trachea/nasalcavity • The soft palate moves up to block the nasal cavity • The larynx moves upwards to so that the glottis (the opening to the larynx) is covered by the epiglottis to prevent food from entering the trachea

27. Movement of Food Along the Alimentary Canal • Inner surface of alimentary canal is lined with one to several layers of cells – epithelium • Some epithelial cells produce mucus, which acts as a lubricant

28. Peristalsis The small intestine has two muscle layers that work together in peristalsis and segmentation

29. Peristalsis The inner circular muscles contract, tightening the tube and pushing the food forward in the intestine

30. Peristalsis When the circular muscles relax, the outer longitudinal muscles contract, and the intestinal tube is shortened

31. Peristalsis As the circular and longitudinal muscles tighten and relax, the food moves forward

32. Stomach • a muscular, elastic, pear-shaped bag, lying crosswise in the abdominal cavity • food enters the stomach from the esophagus. The connection between the stomach and the esophagus is called the cardiac sphincter • The other end of the stomach empties into the duodenum, the first section of the small intestine. The pyloric sphincter separates the stomach from the duodenum

35. Sphincter Opened Sphincter Closed

36. Functions of Stomach • Storage • Mechanical digestion – turns food into chyme • Chemical digestion

38. The lining of the stomach contains deep collections of cells organized into gastric glands The openings of the gastric glands into the surface of the stomach are called gastric pits The mucous cells in the gastric pits secrete mucus In the deeper part of the gland, the parietal cells secrete hydrochloric acid The chief cells secrete pepsinogen (an inactive form of the protein-digesting enzyme pepsin)

39. Rennin • In young children, the gastric juice also contains a type of protease called rennin • Rennin coagulates milk – allow the proteins to stay in stomach longer for digestion * Rennin can be used to curdle milk to make cheese!

40. Ulcer/Peptic Ulcer • A small erosion in the gastrointestinal tract • A weakening of the mucus coating – acid erodes the wall of the GI tract • Stomach – gastric ulcer • Small intestine – duodenal ulcer • Main cause – bacterial infection • Can be treated with antibiotics

41. Small Intestine The small intestine is divided into 3 sections: • Duodenum • Jejunum • Ileum * In the small intestine, both digestion and absorption occur

43. Bile • Bile is a dark green fluid containing: 1) bile salts 2) sodium hydrogen carbonate 3) bile pigments • Bile does NOT contain digestive enzymes • Made by the liver • Stored in the gall bladder

45. The gall bladder contracts to release bile into the duodenum via the bile duct Stimulated by the arrival of chyme in the duodenum

46. Bile 1) Bile salts – EMULSIFICATION • Bile salts break up (emulsify) lipids into small oil droplets • This allows enzymes to have a larger surface area to break down the fat molecules Lipids Small oil droplets Bile salts (emulsification)

47. Bile 2) Sodium Hydrogen Carbonate – NEUTRALIZATION • It neutralizes stomach acid to provide the necessary alkaline condition (pH 8) for the pancreatic and intestinal enzymes to work

48. Alkaline Acidic 1 2 3 4 5 678 9 10 11 12 13 14 Neutral More acidic More basic The pH Scale

49. The Need for Different pH Levels • The stomach releases hydrochloric acid to provide an acidic condition (pH1 - 2) for stomach proteases (e.g. pepsin) to work. Acid also kills germs • The activity of salivary amylase is stopped in the stomach since it cannot work in acidic conditions. Pancreatic amylase also requires an alkaline condition to work

50. The Need for Different pH Levels 3) The gall bladder releases bile into the small intestine to provide an alkaline condition (pH 8) for the pancreatic and intestinal enzymes to work