Biology Form Four Digestion Digestion is the process by which food is broken down from complex insoluble substances into simple soluble substances. There are two types of digestion – chemical digestion and mechanical digestion. Mechanical digestion involves breaking up large pieces of food into smaller pieces. This provides a large surface area for the action of enzymes on food. There is no change to the chemical composition of food during mechanical digestion. Mechanical digestion occurs in the
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of the body where people use mechanical digestion and use their teeth to break down their food. With the help of saliva produced by the salivary glands‚ which produce enzymes‚ food is able to be broken down further. This is also the place where ingestion takes place” “What are enzymes” “Enzymes are very efficient catalysts for biochemical reactions. In the mouth there’s an enzyme that will help your food undergo chemical digestion” “What is it” “It is amylase. Which help digest starch into smaller
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Physiology & Anatomy Lab SC 145L Anatomy & Physiology I Lab Chemical and Physical Processes of Digestion Introduction: In this lab‚ we will see how different chemical processes occur as we observe how different enzymes digest different substrates and produce subunits. Key Terms: (found in bold in Lab Manual) Please define all bold terms in your own words: Enzymes- Large protein molecules made by your body cells. Catalyst- Without becoming part of the substance it will change the rate
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necessary for digestion of lipids‚ carbohydrates‚ protein? Certain conditions are required for digestion. I will find that enzyme is required for digestion of lipids‚ carbohydrates‚ protein. There are many conditions that are necessary for digestion of lipids‚ carbohydrates‚ protein such as pH and enzyme and substrate. The test tube that digestion of lipids occurs in was test tube 1‚3‚4‚ test tube 2 there was no digestion because there was no enzyme. Test tube 1 was the fastest for digestion because the
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that a yellow-red precipitate formed which indicated that sugars were present. The reason that sugars were found and not starch‚ is because saliva contains an enzyme known as salivary amylase which catalyses the breakdown of starch to produce sugars such as maltose (Sherwood‚ 2013). When testing the effect of the salivary amylase concentration‚ we observed that the solution containing the most saliva (3ml)‚ become colourless faster than the solution which contained the least saliva (1ml). This proves
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Practical 12: Digestion in Humans Aim: To distinguish between 5 liquids to come to a conclusion from which region of the alimentary canal it was extracted from. Hypothesis In this practical‚ we have been given 5 unknown solutions hence it is not possible for us without any logical analysis to come up with a conclusion regarding the positioning along the alimentary canal. We cannot come up with a proper answer or predict results without running through the tests. I though can base my
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can be used to build and repair body tissues. An enzyme in the juice of the stomach starts the digestion. Further digestion
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DIGESTION OF CARBOHYDRATES Digestion of carbohydrate begins in the mouth‚ with the secretion of the enzyme salivary amylase from the serous cells of the salivary gland. This enzyme breaks starch and glycogen into disaccharides. The mucous cells of the salivary gland secrete a mucus‚ which causes the food to stick together‚ and acts as a lubricant to aid in swallowing. The salivary glands are grouped into three categories: the parotid gland‚ submandibular glands‚ and sublingual‚ all located
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The Determination of the Effect of pH on Amylase Activity Grace Chung Abstract: Amylase is an important enzyme in the human body as it allows for the consumption of starch by breaking the polysaccharide down into maltose units. All enzymes‚ including amylase‚ function best at a certain optimal pH. Therefore‚ in this experiment‚ the effect of different pHs on the reaction rate of amylase is studied. It was hypothesized that the amylase-starch reaction would proceed fastest at a pH closest to
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What amount of amylase is the best to produce a better reaction with starch? A 1% solution of amylase‚ made from 0.15g of amylase added to 15ml of water‚ a 2% solution of amylase made of 0.3g of amylase added to 15ml of water‚ and a 0.5% solution of amylase made of 0.75g of amylase to 15ml of water were created. A 0.25% starch solution was also created‚ and 3ml was added to each of the 4 test tubes. 1 drop of iodine was added to each test tube. 4ml of the 1% solution was added to the first test
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