MULTICELLULAR ORGANISMS The complex multicellular animals and plants perform many different activities in order to exist. More energy is invested in all organisms for their accumulation and distribution of food‚ release of waste matters‚ movement‚ reproduction‚ and coordination of these activities. The different organisms have specialized tissues‚ organs and organ systems that work together for the good of the organisms. Thus the well-being of the whole organism depends on the integration
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be all that is needed in many cases. Artificial saliva or medicine to stimulate the salivary glands is sometimes used. What are the salivary glands? The salivary glands make spit (saliva). Saliva is important in the breaking down of the food that you eat. It makes food moist‚ lubricating it as it passes from the mouth to the gullet. It also contains enzymes in the saliva which break down some of the starch and fat in your food. [pic] There are three pairs of glands that make saliva. From
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these parts help in the digestion of food. Digestions start from the mouth. Firstly‚ ingestion is the process of taking food via the mouth. When the food enters the mouth the food is then chewed‚ mixed with salivary gland‚ which produces and enzyme called salivary amylase. This enzyme breaks the food
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that may be swallows. SALIVARYGLANDs: excrete saliva‚ which serves many purposes Rectum is the terminal end of the large intestine and the entire digestive system -Water to moisten -Macintosh lubricate -Bicarbonates to buffer acids -Enzyme amylase to Breakdown carbs. The ESOPHAGUS is the hollow muscular tube that leads from the mouth to the opening of the stomach. The STOMACH is a hollow muscle that contracts and relaxes to integrate digestive juices with the food causing it to breakdown
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Purpose: Cells produce toxic wastes‚ in this experiment hydrogen peroxide‚ and without some sort of molecule to break it down the cell will die‚ along with the organism itself. However with the aid of an enzyme‚ catalase‚ hydrogen peroxide is able to be broken down into an intermediate and thereafter harmless substances water and oxygen. The goal of this lab is to measure the reaction rate of this process in different substances such as a liver‚ a vegetable‚ and breast tissue. By using variables
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empirical formula: deoxysugars‚ aminosugars Carbohydrate - polyhydroxy aldehyde‚ ketones. General characteristics Most carbohydrates are found naturally in bound form rather than as simple sugars Polysaccharides (starch‚ cellulose‚ inulin‚ gums) Glycoproteins and proteoglycans (hormones‚ blood group substances‚ antibodies) Glycolipids (cerebrosides‚ gangliosides) Glycosides Nucleic acids Classification of carbohydrates Monosaccharides Trioses‚ tetroses
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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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percentage of CO2 in exhaled air [F4-Chapter 7] Q2: To study the effect of interspecific competition between maize and paddy plants on their growth. [F4-Chapter 8] 2011 Q1: To investigate the effect of pH values on the hydrolysis of starch by amylase enzyme. [F4-Chapter 4] Q2: To study the effect of light intensity on the rate of transpiration in Hibiscus sp. [F5-Chapter 1] 2012 Q1: To determine the
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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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