Digestive system 6.1.1 explain why digestion of large food molecules is essential * Large food molecules are polymers‚ broken down into monomers in order to be absorbed into the blood * Humans eat substances by other organsims‚ many which are not suitable for human tissues therefore they must be broken down and reassembled in a form that is suitable * Many molecules in foods are too large to be absorbed by the villi in the small intestine‚ the large molecules have to be broken down
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BIOS140 iLab #6: Digestion and Nutrition Worksheet Name: Complete the following questions and submit your report. This document contains 3 pages. The total lab is worth 35 points. 1. Observe the following model of the digestive system. Label all of the major organs. 2. There are many online tools that allow you to calculate your BMI. Use one of these tools to calculate your BMI. BMI Values Fill in Your Information Underweight Less than 18.5 Normal weight 18.5–24.9 Overweight 25–29.9 Obese
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Human Digestion SCI/241 Human Digestion The beginning of the digestive process starts with the smell and sight of food which activate the salivary glands. The mouth is the point at which food enters the digestive tract and continues the digestive process by chewing food. The food is then broken down into pieces and moistened by salivary glands which turn food into a bolus. The bolus goes down the pharynx into the esophagus which connects the pharynx to the stomach. The stomach is an organ
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The Effect of Biological and Nonbiological Material on the Reaction to a Changing pH Level This experiment was conducted to learn exactly how biological material responds to rising or dropping pH levels in comparison to how nonbiological material does. The dependent variable in this experiment was how the different materials react‚ and the independent variable was the type of material‚ biological or nonbiological. Tap water was the selected nonbiological material‚ and the generally known pH level
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pH indicators‚ in chemistry‚ are usually a weak acid or base that are naturally occurring in various plants and flowers and can act as dyes. Some examples of indicators are Litmus (Comes from a plant species called a lichen)‚ Phenolphthalein‚ Thymol blue‚ Bromocresol green and Universal indicator. All these indicators have a certain turning point in color once a certain concentration equilibrium of Hydrogen cations in reached (H +) or a certain concentration equilibrium of H3O+(Also OH - using Arrhenius
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Date: 2/27/2013 Title: To test for starch Aim: To test certain foods to see if they contain starch Materials: foods containing starch‚ iodine‚ potassium iodine‚ water‚ Benedict’s solution Equipment: test tubes‚ test tube racks‚ water baths (boiling)‚ eye protection Method: 1) Two to three drops of the iodine were dropped in the potassium iodine solution to 2cm cube of the starch suspension. 2) Then a suspension was made up of the foods by mixing it with water. 3) Then two to three
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“Cassava Derived Starch As Component For Biodegradable Plastic” Group 3 Dean Harvey Turno Maria Concepcion M. Liong Princess May Dayao Angelo Joshua Culanculan This Research paper is in Partial Fulfilment of the Requirements in Research I DMC COLLEGE FOUNDATION Science High School Department De La Salle Supervised Sta. Filomena‚ Dipolog City 1 Introduction Plastic bottles
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is broken down in our mouths; it is crushed and ground by teeth. It is also the first stage of digestion because it breaks down the food‚ which needs to happen
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QUALITIES OF GOOD WATER by Dr. Robert O. Young There are many measurements of water‚ but the most important for determining the best water to drink are‚ the pH‚ oxidative reduction potential—or energy potential/activity—molecular structure‚ and purity. Science has helped us to determine that the best measurements for our drinking water are the pH and purity‚ but little understood is the importance of the molecular structure of water. Assuming that most waters that humans are drinking are purified
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Introduction: The purpose of this experiment is to test if altering the pH of the milk will trigger a hydrophobic reaction. It will also give me a better understanding of the scientific method‚ hydrophobic reactions‚ and how pH affects substances. If the vinegar and salt are added to the heated milk‚ then the milk will curdle. I came to this conclusion based on common knowledge and the text introducing the experiment. I have not made cheese at home before‚ but I have made Hamburger Helper meals
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