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1. the subjection of a substance to prolonged heat and moisture, so as to soften and disintegrate it.
2. the act or process of converting food into chemical substances that can be absorbed into the blood and utilized by the body tissue. digestive system. The salivary glands, liver, gallbladder, and pancreas are located outside the alimentary canal, but they are considered accessory organs of digestion because their secretions provide essential enzymes.See illustration. Digestion is accomplished by physically breaking down, churning, diluting, and dissolving the food substances, and also by splitting them chemically into simpler compounds. Carbohydrates are eventually broken down to monosaccharides (simple sugars); proteins are broken down into amino acids; and fats are absorbed as fatty acids and glycerol (glycerin). The digestive process takes place in the alimentary canal or
gastric digestion digestion by the action of gastric juice.
digestion/hydration in the omaha system, a client problem defined as converting food into substances suitable for absorption and assimilation into the body and supplying water to maintain adequate body fluids.
intestinal digestion digestion by the action of intestinal juices.
pancreatic digestion digestion by the action of pancreatic juice.
peptic digestion gastric digestion.
primary digestion digestion occurring in the gastrointestinal tract.
salivary digestion the change of starch into maltose by the saliva.
Miller-Keane Encyclopedia and Dictionary of Medicine, Nursing, and Allied Health, Seventh Edition. © 2003 by Saunders, an imprint of Elsevier, Inc. All rights reserved.
digestion in the alimentary tract.
Farlex Partner Medical Dictionary © Farlex 2012
pri·mar·y di·ges·tion(prī'mar-ē di-jes'chŭn)
Digestion in the alimentary tract.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012