Digestive System Study Guide 1. Define the term digestion and explain its significance. The chemical and mechanical process of breaking down food and its absorption. Its essential to maintaining life. 2. Distinguish between mechanical digestion and chemical digestion. Chemical digestion is where complex food molecules are broken down to the basic building blocks by enzymes. Mechanical digestion is chewing‚ churning and segmentation. 3. Discuss the five digestive processes that overview the many functions
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Introduction On average Americans eat 627 lbs. of dairy products each year (“USDA ERS - Dairy Data‚” n.d.). When consumed the principle carbohydrate in dairy‚ lactose a disaccharide sugar‚ is either digested in the small intestine by lactase or is passed to the large intestine where it is broken down by bacteria. The lactose disaccharide is composed of the monosaccharides glucose and galactose. Lactase in an enzyme that catalyzes the breakdown of lactose into its two monosaccharides in a hydrolysis reaction
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1 ) Which of the followig group of people needs a positive protein balance? * A 24 year old woman that is pregnant 2 ) Jeff is not an active individual and weighs 176 pounds. His RDA for protein would be * 64 3 ) The buildup of excess fluid in extracellular spaces is * Edema 4 ) Proteins can be broken down to supply energy for the body. How may kcal per gram? * 4 kcal 5 ) The R group on some amino acids have a branched chain - Which one of the following is not
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D. Could the procedure you conducted in this exercise be classified as a quantitative test? Yes it can‚ because we were seeing if the different substances showed any amounts of monosaccharides or disaccharides. ! ! ! Exercise 3: Complex Carbohydrates Observations: ! Data Table 3: Color change in test tubes with IKI solution iKi test for starch Initial Color Final Color A B X cloudy clear clear clear very dark blue orangy-yellow reddish orange/yellow
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I. Rationale Banana is a staple starch for many tropical populations.Depending upon cultivar and ripeness‚ the flesh can vary in taste from starchy to sweet‚ and texture from firm to mushy. Bananas are an excellent source of vitamin B6 and contain moderate amounts of vitamin C‚ manganese and dietary fiber. There many uses of the “banana”; banana sap from the pseudostem‚ peelings or flesh may be sufficiently sticky for adhesive uses‚ the large leaves may be used as umbrellas and many more. One
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http://www2.nl.edu/jste/carbohyd.htm#dehydration%20synthesis List the three main groups of carbohydrates and give an example of each Play the animation of dehydration synthesis. What two monosaccarides did you start with? What disaccharide was produced? What molecule was synthesized as a bi-product? Four types of polysaccarides are mentioned on this page‚ name them. Which are found in animals? LIPIDS Links: http://www2.nl.edu/jste/lipids.htm Neutral
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We have all heard about the debate about which is better for you to drink after a workout or playing sports. Is it Gatorade or is it water? To put it plainly‚ water is the better choice for hydration. I would recommend drinking water and adding Gatorade when needed to supplement your exercise routine. Whether I am right or wrong remains to be decided. Drinking water regularly offers many benefits. Water is the most important thing in our bodies. It is so important that our brains signal us to
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are used to purify liquid. The one that is going to use for this lab is simple distillation. It is a process of which separating a mixture based on the tendency of the mixture to vaporize into a boiling liquid. For this particular experiment‚ a disaccharide carbohydrate sugar like sucrose will mix with yeast a microorganism‚ water and Ba(OH)2 to form a liquid mixture. The microorganism yeast will convert the sugar
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Food Chemistry: Option F Food Groups: F.1 Food & Nutrients Food: any substance‚ whether processed‚ semi-processed or raw‚ which is intended for human consumption‚ and includes drinks‚ chewing gum and any substance which has been used in the manufacture‚ preparation or treatment of “food” but does not include cosmetics or tobacco or substances used only as drugs. Nutrients: any substance obtained from food and used by the body to provide energy‚ to regulate growth‚ and to maintain and repair
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Monosaccharide- simple sugars; simple carbs C6H12O6 3 types Glucose Energy source for all cells 1 of the 2 sugars in every disaccharide Makes up polysaccharides Mild‚ sweet flavor 6-sided ring Fructose Intensely sweet; naturally found in fruits‚ honey 5-sided ring Galactose No sweet flavor 6-sided ring Position of the hydroxyl group differs from glucose Disaccharides- pairs of monosacchs; simple carbs Maltose Glucose + Glucose Produced when starch breaks down (component of alcohol fermentation)
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