Enzymes are chemicals which speed up biological reactions. Digestion involves several enzymes involved in the breakdown food: * Protease are enzymes used to break down protein. * Amylase are enzymes used to break down carbohydrates. * Lipase are enzymes used to break down fat. The small intestine is long and its inner surface is
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Principles of Human Physiology‚ 4e (Stanfield) Chapter 20 The Gastrointestinal System 20.1 Multiple Choice Questions 1) Which of the following is NOT a basic process of the gastrointestinal system? A) digestion B) filtration C) absorption D) secretion E) motility Answer: B Diff: 4 Page Ref: 568 2) Which of the following is the correct order of the layers of the gastrointestinal tract wall‚ from lumen to external surface? A) mucosa submucosa muscularis externa serosa
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that may be swallows. SALIVARYGLANDs: excrete saliva‚ which serves many purposes Rectum is the terminal end of the large intestine and the entire digestive system -Water to moisten -Macintosh lubricate -Bicarbonates to buffer acids -Enzyme amylase to Breakdown carbs. The ESOPHAGUS is the hollow muscular tube that leads from the mouth to the opening of the stomach. The STOMACH is a hollow muscle that contracts and relaxes to integrate digestive juices with the food causing it to breakdown
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complex network of organs that work in concert to break down food‚ absorb nutrients‚ and eliminate waste. Here are the primary organs involved. **Mouth**: Digestion begins here as food is chewed into smaller pieces. Saliva‚ which contains the enzyme amylase‚ breaks down carbohydrates. 2. What is the difference between a’smart’ and a’smart’? **Esophagus**: This muscular tube transports food from the mouth to the stomach via peristalsis‚ a series of wave-like muscle contractions.
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My partner and I were given unknown number 3 in the laboratory. After performing various tests over the course of a few weeks on our unknown‚ we came to the conclusion that our unknown organism is Klebsiella pneumoniae (K. pneumoniae). K. pneumoniae is a gram negative bacillus shaped microorganism. We observed that K. pneumoniae is a nonmotile organism. We performed multiple tests on our unknown culture‚ therefore we are very confident that it is correctly identified. We identified that K. pneumoniae
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LABORATORY REPORT Activity: Enzyme Activity Name: Angela Collins Instructor: Catherine Rice Date: 07.09.2014 Predictions Sucrase will have the greatest activity at pH 5 Sucrase will have the greatest activity at 70 °C (158 °F) Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity Dependent Variable amount of product (glucose and fructose) produced Independent Variable pH Controlled Variables temperature‚ amount
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374 Midterm Summary MILK PRODUCTS What influences the quality of milk? 1. Primary raw material and its components (including microbial contents) 2. Primary treatments (as well as manufacturing processes) used in transformation of milk Criteria that can be used to assess quality of foods including dairy: 1. Sensory: flavor‚ texture‚ appearance 2. Microbiological: raw milk contains microorganisms‚ related to sensory quality and safety) 3. Safety: (shelf life) free of pathogens and
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average it takes 24-72 hours for our body’s to digest food. The first process with digestion is ingestion which means the chewing process while we chew food it’s broken up in the mouth with saliva and forms into a ball for swallowing called bolus the amylase in our saliva starts to breakdown starches and simple sugar from there the food go down the esophagus to the stomach. When your food hit your stomach hydrochloric acid breaks the food down more turning the food into chyme once this process is over
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LABORATORY REPORT Activity: Enzyme Activity Name: Daniel Franco Instructor: Professor Jennifer Frere Date: 03.08.2015 Predictions Sucrase will have the greatest activity at pH 6 Sucrase will have the greatest activity at 60 °C (140 °F) Sucrase activity decreases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity Dependent Variable amount of product (glucose and fructose) produced Independent Variable pH Controlled Variables temperature‚ amount of
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the body can use. ETYMOLOGY: Comes from the LATIN word DIGESTUS meanng to assimilate food. OTHER NAMES FOR THE SYSTEM: >gastrointestinal system >alimentary system DISEASE: Hemmoroid-also known as "almoranas" in Tagalog. TERMS: Salivary Amylase-enzyme secreted by the salivary gland Gullet-technical term for esophagus Stomach-temporary reservoir for partially digested food (the partially digested food is technically known as the bolus or chyme) Colon-technical term for the large intestine
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