Digestion Case Study State the Case: Twenty year old Mary reports to the emergency room with fever‚ severe pain concentrating at the right iliac region‚ moving to the umbilical region‚ nausea and the inability to eat without throwing up. Diagnose‚ treat and explain the condition to her mother. S.O.A.P. Subjective: The patient presents as a 20 year old female with a fever‚ severe abdominal that comes and goes‚ but usually last a few hours at a time. She also complains of nausea and the
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Treating Starch How are starch and cellulose treated to allow them to be used in yeast? Starches: · All potable alcohol and most fermentation industrial alcohol is currently made principally from grains. · Fermentation of starch from grain is somewhat more complex than fermentation of sugars because starch must first be converted to sugar and then to ethanol. · Starch is converted enzymatically to glucose either by diastase presents in sprouting grain or by fungal amylase. · The resulting
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fever are called pyrogens‚ which can come from inside the body or outside the body. 3. Salivary amylase and pancreatic amylase are released by two accessory organs of the digestive system. In what structures do the enzymes actually chemically digest food? * 4. Based on the information you have learned about the digestive system‚ describe the optimal pH for the action of pancreatic amylase. Do classroom experimental results seem to support this finding? Why might there be
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fragments. This step is made possible by the contraction of the muscle of the stomach‚ the muscularis. Composed of three layers of fibers arranged longitudinally‚ circular and oblique‚ it mixes and kneads the food. Then begins the chemical digestion. Only the digestion of proteins begins in the stomach. The mucosa contains glands that secrete gastric juices. Under normal conditions‚ the production of juices is 2 to 3 L per day. Hydrochloric acid and enzymes are also produced by cells of the stomach. All
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temperature on amylase activity Design principle Background: Amylase activity products? (show the equation) Which factors will affect enzyme activity? How to study the rate of reaction? (e.g. rate of disappearance of substrates or rate of formation of products) Independent variable: temperature of reaction mixture or at which the enzymatic reaction occurs. It can be varied by setting water bath at different desired temperature ranging from 0oC to100oC). Dependent variable: rate of amylase activity
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Living Digestion The first step in the journey of a sandwich is the mouth‚ where mastication occurs. The salivary glands secrete saliva which includes enzyme amylase. The teeth masticate and reduce the food into smaller pieces. The tongue moves the food around and enables swallowing. While the food is being broken into smaller pieces‚ amylase breaks down the carbohydrates found in the bread. After chewing (or mastication) is done‚ the food moves down the esophagus through peristalsis. The epiglottis
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Digestion and Enzymes – APP. Hypothesis: The enzyme‚ Amylase which is used to break down carbohydrates will work the best when heated at 40°C. Also‚ as the temperature increases the reaction rate of amylase increases too. However‚ the reaction rate of amylase will start decreasing when the temperature reaches the enzyme’s optimal temperature. Many enzymes are specific for a certain substrate. For example‚ lipase is a specific enzyme for fat substrates and protease‚ a specific enzyme for
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Biosynthesis of Starch Introduction: In this lab we learned the concept and procedure of synthesizing starch. We also learned the effects of pH and temperature on the reaction rates of amylase.. In the process of the synthesis lab we learned phosphorylation using a potato‚ which was what we synthesized. The phosphorylation took place after the addition of primer. There are two different types of starches used are amylose and amylopectin. To test for the presence of starch‚ the Starch Test is used
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EXPERIMENT 13 DIGESTION IN THE SMALL INTESTINES ------------------------------------------------- ABSTRACT The small intestine serves as the site of major digestive and absorptive processes. In this experiment‚ the action of pancreatic enzymes on representative samples of each food group under different conditions‚ such as increased/decreased pH and presence of other substances‚ were observed. A pancreatin solution was first prepared from a hog pancreas and was completely neutralized using
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Resistant starch (RS) is starch and starch degradation products that escape from digestion in the small intestine of healthy individuals.[1] Resistant starch is considered the third type of dietary fiber‚ as it can deliver some of the benefits of insoluble fiber and some of the benefits of soluble fiber. Some carbohydrates‚ such as sugars and most starch‚ are rapidly digested and absorbed as glucose into the body through the small intestine and subsequently used for short-term energy needs or stored
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