In this assignment I will explain the physiology of two named body systems in relation to energy metabolism in the body. I will be explaining two body systems these are Respiratory system and Digestive system. Energy According to Wright (2007)‚ we need energy for everything we do. Energy can be found in different forms including chemical energy‚ electrical energy‚ thermal energy‚ radiant energy‚ mechanical energy and nuclear energy. We use energy all the time including when we are sleeping. We
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malt and fungal alpha-amylase. Amylase is used to break down starch and produce small dextrins for the yeast to act - which is needed to make bread rise. (Hayes and Laudan‚ 2009) Enzymes also help obtain an even crumb structure‚ dough improvement‚ and result in a higher loaf volume (Mapsenzymes). Bread making companies from around the world chooses to use enzymes ultimately to speed up production time - which is crucial to any business. The use of maltogenic alpha-amylases improve shelf-life of
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food test reagents at the beginning of the experiment and again after one hour. The results showed that neither starch nor reducing sugar was present in the water surrounding tubes A and B at the beginning of the experiment. (7 marks) water bath at 37ºC starch + water starch + amylase + water dialysis tubing test tubes A B water bath at 37ºC starch + water starch + amylase + water dialysis tubing test tubes A B (a) What results would be expected after one
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Group Members: Johnny Nguyen‚ Therese Pham‚ Linda Tang Name of Enzyme You are Investigating: Amylase Brief Background: Amylase is a digestive enzyme‚ produced mainly by the salivary glands and the pancreas‚ to break down starch in food into smaller carbohydrate molecules and disaccharides such as maltose. It can be found in humans and some other mammals. Some plants and bacteria may also produce amylase. After being broken down into smaller carbohydrate molecules‚ it can be converted into a monosaccharide
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B‚ D‚ D‚ B‚ B‚ C‚ C‚ B‚ C‚ C‚ C‚ C‚ C‚ A‚ D‚ B‚ C‚ A‚ D Amylase -drawing- Hydrolysis i) Digestion ii) Absorption 1. Reduces cholesterol level in the blood 2. Does not cause coronary heart disease It cannot be digested E i) 2 hours ii) stomach It has an acid resistant coat‚ hence the acid in the stomach will not be able to dissolve its coat and the drug will not be released. It also has a permeable coat which tends to stick to the mucus‚ hence it will move down the alimentary
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The Effects of Temperature on the Action of Diastase on a Starch Suspension Hypothesis: The practical being carried out is to observe the effects of temperature on starch break down using a synthesized version of salivary amylase‚ this being Diastase. The starch will be placed into the Diastase and water and then placed in baths of water of different l. temperatures. The test tube containing water will have little or no reaction at all. However‚ the test tube containing the Diastase
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ANIMAL PHYSIOLOGY- ENZYMES ANIMAL PHYSIOLOGY- ENZYMES ------------------------------------------------- THE ENZYME IS MIGHTIER THAN THE SWORD Effects of Temperature on Amylase Activity ABSTRACT: The aim of this EEI was to test the effects of temperature on the activity of the enzyme Amylase. Solutions of starch and amylase were held at selected temperatures by various methods of temperature control. Once the solutions reached and maintained the desired temperature they were combined. Samples
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Respond to external stimuli * Exocrine glands: secrete substances ( water/enzymes/ mucus) through tube like ducts. * The ducts transport the substances to specific locations inside and outside the body. Ex. Liver‚ sweat glands‚ mucus glands‚ salivary glands‚ other digestive glands The endocrine system consists of: * Endocrine glands: ductless organs
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Anatomy Review Sheet 2 Respiratory Nomenclature Upper Respiratory VS Lower Respiratory -Are separated by the larynx -Upper Respiratory is the conducting pathway; Histology: Pseudo Stratified Ciliated Columnar Epilithlial Tissue. -Lower Respiratory Tract is everything below the larynx‚ exchange pathway. Meaning perfusion. Histology: Simple‚ because you want more passive mechanisms of perfusion. -Terminal Bronchiole Alveoli The rate limiting step and the final common pathway that
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prevent food from clogging these airways. 16. During digestion‚ enzymes such as amylase break chemical bonds between the sugar monomers in starches. Digestive enzymes also break down foods and make the nutrients available to the body. 17. Mechanical digestion includes the muscles of the stomach contracting to mix stomach fluids and food which produces a mixture known as chyme. Chemical digestion includes the production of acids that aid the digestion and absorption of food. 18. In the stomach‚ hydrochloric
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