DIGESTION Cooking vs. Digestive Processes Cooking Processes: Grilling Microwaving Frying Roasting Barbeque Boiling Steaming Poaching Digestive Processes: Ingestion Propulsion Mechanical digestion Chemical digestion Absorption Defecation Salivary Digestion SALIVARY DIGESTION Salivary Glands the salivary glands are a collection of accessory organs surrounding the mouth that secrete a fluid called saliva. Saliva consists of 99.5 % water and 0.5 % solutes. medium for dissolving
Free Digestion
Cherno Okafor Aida Stefani SBI4U Octover 20th‚ 2012 Assignment 1: Cellular Biology furthers technology-Enzymes in the Dairy Industry Since ancient times‚ enzymes have played an important role in food production. Especially in the diary industry‚ some enzymes are required for the production of cheese‚ yogurt‚ and other dairy products‚ while others are used in a more specialized fashion such as improving texture or flavour of the product. Enzymes are used to catalyze the desirable reactions in industrial
Premium Milk Enzyme Cheese
cells d) The patient’s red blood cells will shrivel up because the blood fluid is hypotonic compared to the cells e) The patient’s urine output will decrease 4. All of the following membrane activities require energy from ATP hydrolysis except: a) Facilitated diffusion b) Active transport c) Na+ ions moving out of the cell d) Proton pumps e) Translocation of potassium into a cell 5. All of the following processes take material
Premium DNA replication DNA Bacteria
DEPARTMENT OF PURE AND APPLIED CHEMISTRY Visayas State University‚ Baybay City‚ Leyte CHEM31a – BIOCHEMISTRY Laboratory Report Name: Alyssa Diane Marie L. Baljon Date Performed: May 11‚ 2015 Course & Year: BSChem 2 Date Submitted: May 18‚ 2015 Lab Schedule: M-F 7:00-10:00 Score: Group No. 4 Experiment No. 4 Lipids Objectives Observe some physical and chemical properties of lipids Distinguish between saturated and unsaturated fats. Observe saponification of triacylglycerol in the preparation
Premium Fatty acid
Preparation Of Triphenylmethanol Objectives 1. To study the preparation of triphenylmethanol using through Gridnard reaction 2. To study the operations of anhydrous reaction‚ water vapor distillation. Principles Alcohol is widely used in organic chemistry‚ not only as solute but also as intermediate to synthesize halide‚ alkene‚ ether‚ aldehyde and ketone etc. In laboratory‚ an important method of synthesizing alcohol is though the addition reaction of Gridnard reagent and carbonyl compound‚ whereas
Premium Alcohol Chemical reaction Oxygen
| |Basic structure of amino acids | |Essential amino acids‚ peptides‚ peptide bond‚ hydrolysis | Composition Basic Structure of Amino Acids The protein molecule has a large complex structure. Each molecule is made up of smaller units called amino acids. Amino
Premium Amino acid Protein
water is then sent to a cooker (Alexander N.Glazer). This mixture is then heated up in order to break down the starch to make it susceptible to hydrolysis (Alexander N.Glazer). An alpha amylase enzyme which will not be broken down by heat is added in order to get the starch in a liquid form. A glucoamylse is finally added and it will use water (hydrolysis) to break down polymers of starch to form
Premium Sugar Glucose Sucrose
The highlighted orange circles are the act ive site which contains aspartate residues which are responsible for breaking the peptide b ond using the process known a s hydrolysis. This picture below shows the amino acid. a) Suggest how the aspartic acid is responsible for breaking t he peptide bond in the protein. b) Draw and the label the ene rgy profile diagram for this react ion. c) Suggest how the enzyme a ction
Premium Atom Electron Chemistry
chemically digested by salivary amylase (carbohydrase) in saliva which is an enzyme (biological catalyst) which breaks down the insoluble polysaccharide starch to the soluble simpler sugar called maltose. In digestion‚ food molecules are broken down by hydrolysis reactions (breakdown with water). Saliva also contains mucus‚ which lubricates and helps hold together chewed food in a clump called a bolus. Hydrogencarbonate is also present in the mouth; this maintains an ideal pH for amylase to work in (pH6
Premium Digestion Stomach
pathways[edit] Three pathways for rancidification are recognized.[3] Hydrolytic rancidity[edit] Hydrolytic rancidity occurs when water splits fatty acid chains away from the glycerol backbone in triglycerides (fats). The chemical term is ester hydrolysis. Usually this hydrolysis process goes unnoticed‚ since most fatty acids are odorless and tasteless. A particular problem arises with butter‚ which contains triglycerides with a high content of butyric acid derivatives and acetic acids. Oxidative rancidity[edit]
Premium Antioxidant Fatty acid Vitamin C