through which food passes: mouth‚ pharynx‚ esophagus‚ stomach‚ small intestine. Each portion is specialized for one or more aspect of the three major functions of the digestive system the secretion‚ digestion‚ and absorption. Accessory organs such as salivary glands‚ liver‚ gallbladder and pancreas have duct that lead into the digestive tract and thus support digestive function. Digestion is defined as the mechanical and chemical breaking down of food into smaller components‚ to a form that can be absorbed
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He then removed the leaf from the plant and tested it for starch‚ after removing the paper. (i) Using the letters given‚ list the correct sequence of the steps he took. A Add iodine solution to the leaf. For Examiner’s Use B Place the leaf in boiling water. C Dip the leaf into water to soften it. D Place the leaf in hot ethanol. E Spread the leaf on a white tile. [3] (ii) Fig. 1.2 shows the leaf before and after he did the starch test. black paper before testing after testing Fig. 1
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Ruminant Digestive System Complex structure with four compartments Source: Animal Feeding and Nutrition (Jurgens) Ruminant Characteristics Primarily herbivores Cattle‚ sheep‚ goats‚ deer‚ elk Camelids are “pseodu” ruminants 60-75% of ingesta fermented by microbes before exposed to gastric juices Mouth Tongue Used more by cattle and goats (also use lips) Teeth No upper incisors Used more by sheep (use lips to “sort” feed) Saliva Continual production Cattle: 12 gal/d vs Sheep: 2 gal/d No enzymes;
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Introduction: Being able to identify a particular bacterial species is important. It is very useful in knowing its risk of toxicity to humans or animals‚ its resistance or susceptibility to antibiotics‚ and determining how to control its growth or kill it altogether. The purpose of these procedures is to discovery the identity of an unknown microbe by observing its reactions to a barrage of chemical and physical tests. Different microorganisms react in different ways‚ due to their function‚ digestibility
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2 Y Nutrition in Animals food into simpler substances is called digestion. You have studied in Class VI that food consists of many components. Try to recall and list them below: 1. ______________________ 2. ______________________ 3. ______________________ 4. ______________________ 5. ______________________ 6. ______________________ no t The components of food such as carbohydrates are complex substances. These complex substances cannot be utilised as such. So they are broken down into
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Equation: Light Carbon Dioxide + Water Oxygen + Glucose Chlorophyll How to test a leaf for starch: 1. Dip leaf boiling water for about 1 minute to soften it‚ stop further chemical changes and make the cell more permeable. 2. Turn off Bunsen burner. Put the leaf into the half a test-tube of ethanol. Stand the test-tube in the hot water
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Cell structure and organization • Chloroplasts o Site of photosynthesis where light energy is absorbed o Consist of grana which are stacked up to increase surface area for absorption of light o Only present in plant cells • Cell membrane (plasma membrane) o Lipid bilayer that surrounds the cell‚ interspersed with protein molecule o Presence of temporary pores o Selectively permeable Controls movement of substances o Diffusion‚ osmosis and active transport can therefore take place o Prevent outflowing
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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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stomach. Chemical digestion involves in a liquid that is acidic. The first part of chemical digestion is in the mouth‚ this liquid is called saliva. Saliva is a clear type liquid; this liquid is thicker than water. Saliva is produced in the mouth by salivary glands. Saliva has a medium pH level (6-7)‚ so it is slightly acidic so it does not digest the food into smaller atoms as much as the stomach. When the food goes down the oesophagus to the stomach‚ saliva is used as a lubricant to help the food slide
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done properly. Carbohydrates are a primary energy source for our entire body especially the nerve system which means it needs to be digested and absorbed efficiently. Digestion of carbohydrates starts in the mouth where the process of breaking down starch happens and is broken down to maltose. Once it gets to the stomach the acid inactivates the enzyme and then the enzyme is produced in the pancreas. Once it gets to the small intestine‚ that’s where most of the chemical digestion occurs and the enzyme
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