Human digestive system teeth, and also by the contractions of peristalsis, and segmentation. Gastric acid, and the production of mucus in the stomach, are essential for the continuation of digestion. Peristalsis is the rhythmic contraction of muscles that begins in the esophagus and continues along the wall of the stomach and the rest of the gastrointestinal tract. This initially results in the production of chyme which when fully broken down in the small intestine is absorbed as chyle into the lymphatic system. Most of the digestion of food takes place in the small intestine. Water and some minerals are reabsorbed back into the
Digestive biscuit culture, the digestive is ranked the fourth most popular biscuit for "dunking" into tea, with the chocolate digestive coming in at number one. In 1839, digestives were first developed in the United Kingdom by two Scottish doctors to aid digestion. Digestives featured in advertisements for the Berkshire-based biscuit company Huntley & Palmers in 1876, with a recipe being given in Cassell's "New Universal Cookery Book" of 1894. In 1851 an issue of The Lancet London's advertising section offered "brown meal" digestive biscuits. At the time, it was asserted grain millers knew only of bran and endosperm. After 10% of the