Friday, 29 December 2017

THE RESPIRATORY SYSTEM



Anatomy of the Respiratory System

Nose and Nasal Cavity

The nose and nasal cavity form the main external opening for the respiratory system and are the first section of the body’s airway—the respiratory tract through which air moves. The nose is a structure of the face made of cartilage, bone, muscle, and skin that supports and protects the anterior portion of the nasal cavity. The nasal cavity is a hollow space within the nose and skull that is lined with hairs and mucus membrane. The function of the nasal cavity is to warm, moisturize, and filter air entering the body before it reaches the lungs. Hairs and mucus lining the nasal cavity help to trap dust, mold, pollen and other environmental contaminants before they can reach the inner portions of the body. Air exiting the body through the nose returns moisture and heat to the nasal cavity before being exhaled into the environment.

Mouth

The mouth, also known as the oral cavity, is the secondary external opening for the respiratory tract. Most normal breathing takes place through the nasal cavity, but the oral cavity can be used to supplement or replace the nasal cavity’s functions when needed. Because the pathway of air entering the body from the mouth is shorter than the pathway for air entering from the nose, the mouth does not warm and moisturize the air entering the lungs as well as the nose performs this function. The mouth also lacks the hairs and sticky mucus that filter air passing through the nasal cavity. The one advantage of breathing through the mouth is that its shorter distance and larger diameter allows more air to quickly enter the body.

Pharynx

The pharynx, also known as the throat, is a muscular funnel that extends from the posterior end of the nasal cavity to the superior end of the esophagus and larynx. The pharynx is divided into 3 regions: the nasopharynx, oropharynx, and laryngopharynx. The nasopharynx is the superior region of the pharynx found in the posterior of the nasal cavity. Inhaled air from the nasal cavity passes into the nasopharynx and descends through the oropharynx, located in the posterior of the oral cavity. Air inhaled through the oral cavity enters the pharynx at the oropharynx. The inhaled air then descends into the laryngopharynx, where it is diverted into the opening of the larynx by the epiglottis. The epiglottis is a flap of elastic cartilage that acts as a switch between the trachea and the esophagus. Because the pharynx is also used to swallow food, the epiglottis ensures that air passes into the trachea by covering the opening to the esophagus. During the process of swallowing, the epiglottis moves to cover the trachea to ensure that food enters the esophagus and to prevent choking.

Larynx

The larynx, also known as the voice box, is a short section of the airway that connects the laryngopharynx and the trachea. The larynx is located in the anterior portion of the neck, just inferior to the hyoid bone and superior to the trachea. Several cartilage structures make up the larynx and give it its structure. The epiglottis is one of the cartilage pieces of the larynx and serves as the cover of the larynx during swallowing. Inferior to the epiglottis is the thyroid cartilage, which is often referred to as the Adam’s apple as it is most commonly enlarged and visible in adult males. The thyroid holds open the anterior end of the larynx and protects the vocal folds. Inferior to the thyroid cartilage is the ring-shaped cricoid cartilage which holds the larynx open and supports its posterior end. In addition to cartilage, the larynx contains special structures known as vocal folds, which allow the body to produce the sounds of speech and singing. The vocal folds are folds of mucous membrane that vibrate to produce vocal sounds. The tension and vibration speed of the vocal folds can be changed to change the pitch that they produce.

Trachea

The trachea, or windpipe, is a 5-inch long tube made of C-shaped hyaline cartilage rings lined with pseudostratified ciliated columnar epithelium. The trachea connects the larynx to the bronchi and allows air to pass through the neck and into the thorax. The rings of cartilage making up the trachea allow it to remain open to air at all times. The open end of the cartilage rings faces posteriorly toward the esophagus, allowing the esophagus to expand into the space occupied by the trachea to accommodate masses of food moving through the esophagus.

The main function of the trachea is to provide a clear airway for air to enter and exit the lungs. In addition, the epithelium lining the trachea produces mucus that traps dust and other contaminants and prevents it from reaching the lungs. Cilia on the surface of the epithelial cells move the mucus superiorly toward the pharynx where it can be swallowed and digested in the gastrointestinal tract.

Bronchi and Bronchioles

At the inferior end of the trachea, the airway splits into left and right branches known as the primary bronchi. The left and right bronchi run into each lung before branching off into smaller secondary bronchi. The secondary bronchi carry air into the lobes of the lungs—2 in the left lung and 3 in the right lung. The secondary bronchi in turn split into many smaller tertiary bronchi within each lobe. The tertiary bronchi split into many smaller bronchioles that spread throughout the lungs. Each bronchiole further splits into many smaller branches less than a millimeter in diameter called terminal bronchioles. Finally, the millions of tiny terminal bronchioles conduct air to the alveoli of the lungs.

As the airway splits into the tree-like branches of the bronchi and bronchioles, the structure of the walls of the airway begins to change. The primary bronchi contain many C-shaped cartilage rings that firmly hold the airway open and give the bronchi a cross-sectional shape like a flattened circle or a letter D. As the bronchi branch into secondary and tertiary bronchi, the cartilage becomes more widely spaced and more smooth muscle and elastin protein is found in the walls. The bronchioles differ from the structure of the bronchi in that they do not contain any cartilage at all. The presence of smooth muscles and elastin allow the smaller bronchi and bronchioles to be more flexible and contractile.

The main function of the bronchi and bronchioles is to carry air from the trachea into the lungs. Smooth muscle tissue in their walls helps to regulate airflow into the lungs. When greater volumes of air are required by the body, such as during exercise, the smooth muscle relaxes to dilate the bronchi and bronchioles. The dilated airway provides less resistance to airflow and allows more air to pass into and out of the lungs. The smooth muscle fibers are able to contract during rest to prevent hyperventilation. The bronchi and bronchioles also use the mucus and cilia of their epithelial lining to trap and move dust and other contaminants away from the lungs.

Lungs

The lungs are a pair of large, spongy organs found in the thorax lateral to the heart and superior to the diaphragm. Each lung is surrounded by a pleural membrane that provides the lung with space to expand as well as a negative pressure space relative to the body’s exterior. The negative pressure allows the lungs to passively fill with air as they relax. The left and right lungs are slightly different in size and shape due to the heart pointing to the left side of the body. The left lung is therefore slightly smaller than the right lung and is made up of 2 lobes while the right lung has 3 lobes.

The interior of the lungs is made up of spongy tissues containing many capillaries and around 30 million tiny sacs known as alveoli. The alveoli are cup-shaped structures found at the end of the terminal bronchioles and surrounded by capillaries. The alveoli are lined with thin simple squamous epithelium that allows air entering the alveoli to exchange its gases with the blood passing through the capillaries.

Muscles of Respiration

Surrounding the lungs are sets of muscles that are able to cause air to be inhaled or exhaled from the lungs. The principal muscle of respiration in the human body is the diaphragm, a thin sheet of skeletal muscle that forms the floor of the thorax. When the diaphragm contracts, it moves inferiorly a few inches into the abdominal cavity, expanding the space within the thoracic cavity and pulling air into the lungs. Relaxation of the diaphragm allows air to flow back out the lungs during exhalation.

Between the ribs are many small intercostal muscles that assist the diaphragm with expanding and compressing the lungs. These muscles are divided into 2 groups: the internal intercostal muscles and the external intercostal muscles. The internal intercostal muscles are the deeper set of muscles and depress the ribs to compress the thoracic cavity and force air to be exhaled from the lungs. The external intercostals are found superficial to the internal intercostals and function to elevate the ribs, expanding the volume of the thoracic cavity and causing air to be inhaled into the lungs.







Thursday, 21 December 2017

THE CARDIOVASCULAR SYSTEM



The cardiovascular system consists of the heart and blood vessels (arteries, veins, and capillaries). It delivers oxygen and nutrients to the tissues and carries waste products to the organs responsible for elimination. The arteries carry blood from the heart to the rest of the body, and the veins carry blood back to the heart.





Thursday, 16 November 2017

THE DIGESTIVE SYSTEM

The energy required for all the processes and activities that take place in our bodies is derived from the foods we ingest. The digestive system allows us to utilize food from such diverse sources as meat from an animal and the roots of a plant, and utilize them as an energy source. Whether it is the ability to coordinate the chewing of the food without injuring our tongue and lips or the propulsion of the food from the stomach into the duodenum while releasing the appropriate enzymes, our digestive system allows us to manage the process without much thought and often while performing other tasks.





What is digestion?
The process of digestion is a fascinating and complex one that takes the food we place in our mouth and turns it into energy and waste products. This process takes place in the gastrointestinal tract, a long, connected, tubular structure that starts with the mouth and ends with the anus. The food is propelled forward within the system, altered by enzymes and hormones into usable particles and absorbed along the way. Other organs that support the digestive process are the liver, gallbladder, and pancreas. The time it takes for food to travel from entering the mouth to be excreted as waste is around 30 to 40 hours.

The mouth
The mouth is the entry point for food, but the digestive system often gets ready before the first piece of food even enters our mouth. Saliva is released by the salivary glands into our oral cavity when we smell food. Once the food enters the mouth, chewing (mastication) breaks food into smaller particles that can be more easily attacked by the enzymes in saliva. Our teeth can perform a cutting as well as grinding function to accomplish this task. The tongue assists in mixing the food with the saliva and then the tongue and roof of the mouth (soft palate) help move the food along to the pharynx and esophagus.

The pharynx and esophagus
The pharynx (throat) is the transition area from the mouth to the esophagus. From the pharynx there are two paths that the food bolus can take; 1) the wrong path, which is down the windpipe into the lungs, or 2) the correct path into the esophagus and then the stomach. The act of swallowing is a complex process that closes the windpipe (to protect our lungs) and moves food into the esophagus. This process is mostly automatic (reflex) but it is also partially under our direct control.
Once it enters the esophagus, food is moved down the esophagus and into our stomach. The esophagus is a muscular tube that contracts in a synchronized fashion (peristalsis) to move food down towards the stomach. While the muscles behind the food product contract, the muscles ahead of the food relax, causing the forward propulsion of the food. Peristalsis is the main mechanism by which food moves through our digestive system.
Once the food approaches the stomach, a muscular valve (the lower esophageal sphincter) relaxes and lets the food pass into the stomach. This sphincter has the important function of closing the stomach so no food or stomach acid reenters the esophagus (and therefore avoiding heartburn or regurgitation).

The stomach and small intestine
From glands that line the stomach, acid and enzymes are secreted that continue the breakdown process of the food. The stomach muscles further mix the food. At the end of this process, the food you placed in your mouth has been transformed to a thick creamy fluid called chyme.
This thick fluid is then pushed into the duodenum (the first part of the small intestine). With the help of enzymes from the pancreas and bile from the liver, further breakdown of the food occurs in the small intestine.
The small intestine has three segments. The first segment is the duodenum where further breakdown of the food takes place. The next two parts of the small intestine (jejunum and ileum) are mostly responsible for the absorption of nutrients from the processed food into the bloodstream through the walls of the intestine.
After the small intestine, the leftover waste leaves the upper gastrointestinal tract (upper GI tract) which is made up of everything above the large intestine, and moves into the large intestine or colon (the beginning of the lower GI tract).

The colon, rectum, and anus
The role of the lower GI tract is to solidify the waste product (by absorbing water), store the waste product until it can be evacuated (going to the bathroom) and help with the evacuation process.
The large intestine (colon) has four parts:
1.            ascending colon,
2.            transverse colon,
3.            descending colon and
4.            sigmoid colon.

All together the colon is approximately 7 feet long and connects to the rectum. Here as in most other parts of the GI system, the waste product is moved along by peristalsis. As the waste product passes through the colon, water is absorbed and stool is formed.
The stool from the colon is stored in the rectum. The anal sphincter provides the control over releasing stool or holding it. Once stool arrives in the rectum, a feedback to the brain makes the person aware of the need for a bowel movement. Voluntary control over the anal sphincter lets us hold the stool until we go to the toilet.

Three accessory digestive organs (pancreas, liver, gallbladder)

Three other organs are instrumental in the digestive process.

1.            Pancreas: Although the pancreas is mostly known for its blood sugar regulatory function with the production of insulin (as part of the endocrine system -- he insulin goesdirectly from the gland into the bloodstream), it is the main producer of digestive enzymes as part of the exocrine system (the enzymes produced by the gland pass through a duct into the intestines). These enzymes are released into the duodenum and help with the digestion of fats, proteins, and carbohydrates..

2.            Liver: The liver produces bile for fat digestion and elimination. In addition, nutrients are stored in the liver, and toxins and chemicals are filtered by liver.

3.            Gallbladder: Bile is stored and released from the gallbladder. When fatty food enters the duodenum, the gallbladder contracts and releases bile.


CARDIAC DISEASE


Understand different cardiac diseases like Coronary Artery Disease, Myocardial Infarction and other vessels disorders.