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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monosacchs; simple carbs Maltose Glucose + Glucose Produced when starch breaks down (component of alcohol fermentation) Sucrose Glucose + Fructose Sweetest Lactose Glucose + Galactose Carb in milk (milk sugar); contributes half of energy in milk Lactose Intolerance- body lacks enough lactase Hydrolysis Chemical reaction- breaks a disacch into 2 monosacchs Water molecule splits to provide H and OH Commonly occurs in digestion Condensation Chemical reaction- links 2 monosacchs Hydroxyl
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Ad1 Digestion is the mechanical and chemical breaking down of food into smaller components‚ to a form that can be absorbed‚ for instance‚ into a blood stream. Digestion is a form of catabolism; a break down of macro food molecules to smaller ones. The digestive process also involves creating waste to be eliminated. The digestive track (gut) is a long twisting tube that starts in the mouth and ends at anus. It’s made up of a series of muscles that coordinate the movement of food and other cells that
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Define the following terms: Digestion: Digestion is the breakdown of large insoluble food substances in small and soluble one by means of mechanical and chemical actions. Peristalsis: It is a series of alternate contraction and relaxation of the circular and longitudinal muscles‚ producing a wave-like motion to move food down the oesophagus‚ from the mouth to the stomach. Emulsification: It is the hydrolysis of a few large fat globules into many small and soluble fat molecules. Transpiration:
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salivary glands. This amylase breaks down starch and carbohydrates. However‚ since only a few people keep the food in their mouth long enough for the amylase to digest the carbohydrates completely‚ it continues down to the stomach through the esophagus. A lot of people may think that the salivary amylase continues working on the carbohydrate. However since the stomach’s acidity is very high the salivary enzyme is inactivated. Carbohydrates do not resume their digestion until it reaches the duodenum and pancreatic
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for cell metabolism‚ including the maintenance and repair of cells and growth. In humans‚ digestion and absorption occur in the alimentary canal or gut. As the gut wall is continuous with the outside surface of the body‚ the food in the gut is considered to be outside of the body‚ the gut is specialised into different regions‚ each designed to carry out a different role in the overall processes of digestion and absorption. The human gut is a coiled‚ muscular tube extending from the mouth to the
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Structures and functions of the Digestion System This essay aims to explain the structure and functions of the digestion system‚ starting from consuming a cooked dinner to chemical and physical changes within the body‚ to prepare or help absorption of vital nutrients and help disposal of waste. The structure of the digestive system starts with the gastrointestinal tract‚ it is a tube that runs from the mouth to the anus and because of this some scientist says it is an external organ; there
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body uses to fight disease and infection (Chiras‚ "Immune System‚” 2013). Without the digestive system‚ the protein and starch in our food could not be broken down into usable molecules‚ and therefore would be useless. Digestion and absorption of the food we eat is done so with the help of several organs in our body. The nervous system and the endocrine system control the digestion process. Once we have chewed our food and activated the release of saliva‚ the brain sends a message to our stomach where
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weight allow separation of polymers from their monomers. Methods of dialysis and gel filtration chromatography will be used to separate a glucose monomer from a starch polymer. Colorimetric glucose oxidase assay will be used to monitor the presence of glucose and a colorimetric iodine assay will be used to monitor the presence of starch in prepared solutions after separation Results and Discussion Table 1: Glucose oxidase assays |Reagents |Volume (mL)
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Comparison of Effective Biodegradable Plastics from; Saba(Musa paradisiaca) and Taro (Colocasia esculenta) An Investigatory project Submitted to the College of Arts and Sciences in Partial Fulfillment of the Requirements in Plant and Animal Genetics Submitted by: BS Biology 3 Abstract: The purpose of this experiment is to help one of the biggest issues concerning the environment‚ the massive production of plastics. The researchers will use environment-friendly
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