CANAL/DIGESTIVE TRACT -Mouth Cavity -Pharynx -Esophagus -Stomach -Small intestines -Large Intestines -Rectum -Anus B. ACCESSORY ORGANS/GLANDS -Salivary glands -Liver -Pancreas -Gall bladder -Appendix DIGESTIVE SYSTEM- responsible for the breaking down of food into simpler molecules. ABSORPTION- bringing food to the body cells DIGESTION-) the process of breaking down complicated chemicals in nutrients into forms that the body can use. ETYMOLOGY: Comes from the LATIN word DIGESTUS meanng
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LAB PRACTICAL 2 * Skin * Comprised of all 4 main tissue types * Epithelial * Connective * Muscular * Nervous * Part of the integumentary system * Function: * Protection * Body temperature regulation * Vitamin D synthesis * Sensation to touch‚ pressure‚ pain and temperature * 2 main regions: * epidermis * 5 strata * corneum
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Amylase is found in saliva and breaks starch into maltose and dextrin. This form of amylase is also called "ptyalin" /ˈtaɪəlɪn/[4] It will break large‚ insoluble starch molecules into soluble starches (amylodextrin‚ erythrodextrin‚ and achrodextrin) producing successively smaller starches and ultimately maltose. Ptyalin acts on linear α(1‚4) glycosidic linkages‚ but compound hydrolysis requires an enzyme that acts on branched products. Salivary amylase is inactivated in the stomach by gastric acid
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are enzymatic desizing and oxidative desizing. Acid steeping is a risky process and may result in the degradation of cotton cellulose while rot steeping‚ hot caustic soda treatment and hot washing with detergents are less efficient for the removal of the starch sizes. * Enzymatic desizing : Enzymes are solubilizing bio catalysts‚ mainly proteins‚ thermo labile (readily changed or desized by heat) and highly specific in their action. A
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Unit 1. Homeostasis and Integument 1. Define what is meant by homeostasis in living systems a. Homeostasis = Body wisdom ↓ ↓ Steady state * Homeostasis keeps us healthy * The means by which organisms (our body) maintain a constant internal environment in spite of fluctuations in the external environment. * This means humans have narrow limits we have to keep. 1. Body temp 2. Water content * Our blood contains 92% water and has to maintain
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ON THE RATE OF ENZYME ACTIVITY. To investigate the effect that temperature has on enzyme activity I am going to use the enzyme amylase‚ which is used as a biological catalyst to break down starch‚ which cannot pass through the gut wall due to the size of the molecules‚ into smaller ones. Amylase is a carbohydrase‚ which converts starch to simple sugars in the Salivary Glands. Three features of all enzymes are: They are always proteins. They are specific in their actions and each enzyme controls
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the experiment is to see the enzyme amylase catalyse starch in a chemical reaction. | | Introduction Enzymes are proteins. They act as catalysts‚ allowing chemical reactions to take place by lowering the amount of energy needed. They therefore speed up a reaction without being consumed themselves in the process. Enzymes are needed by all human beings‚ without them we couldn’t survive. They act as catalysts that break down substances such as starch and convert them into different products
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enzymes secreted by the pancreas for digestion are lipases for lipid/fat digestion‚ pancreatic amylase for carbohydrate digestion which continues the breakdown of the starch in the bread to a substance called maltose. As the food is further pushed along the small intestine it produces maltase which breaks down the maltose into an even smaller molecule called glucose. Another enzyme called protease - in the form of trypsin and chymotrypsin - are used in the digestion of protein to amino acids. In addition
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accessory digestive organs involved including the salivary glands‚ liver‚ pancreas‚ and gallbladder. Digestion begins in the oral cavity where the cheeks and lips press the food against the teeth‚ a process known as mastication. This is the first phase of mechanical digestion which is also aided by the tongue. There are three major pairs of salivary glands that secrete approximately 1 liter
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describe what happens at each stop on the journey. Digestion process of carbohydrates: 1. Mouth- moistening of food due to the action of the salivary glands‚ polysaccharides breaks down by the salivary amylase. 2. Pulpy acidic fluid called chyme enters the stomach. Stomach acids destroy bacteria in the chyme. 3. In the small intestine (duodenum) and pancreas polysaccharides firstly breaks down into the disaccharides due to the action of pancreatic amylase and then to the monosaccharides due to action
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