metabolized in the body! Digestion is the chemical breakdown of food molecules into smaller molecules that can be used by various cells within the body. The breakdown is initiated when food is ingested in the mouth and specific enzymes are exposed to components within the food molecules. Digestion begins in the mouth with mastication‚ or chewing‚ performed by the teeth. The purpose of chewing is to grant the food more exposure to enzymes‚ therefore allowing chemical digestion to occur faster. The presence
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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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Cynthia Vang Derrick 24 Title: Digestion of Starch Problem: Hypothesis: If synthetic saliva breaks down the cracker the most Then more of the cracker should be digested Because synthetic saliva contains amylase‚ and amylase helps break down complex carbohydrates. Interpretation: Data Table: The results of the iodine and Benedict’s tests for the Carbohydrate lab Test Tube contents and number Color of iodine test Color of Benedict’s test How much is present? 0= none 1= present
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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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bacterial spores. May have to overcome prey defences (e.g. spines‚ prickles‚ noxious chemicals) and therefore might need weapons of attack or immunity to these chemical defences. The food has to be made usable by the consumer by a process of digestion. Material that is indigestible will have to be voided. Foods are usually dead or alive body parts and generally consist of large‚ complex organic molecules that need breaking down to smaller chemically simpler forms. small‚ simple organic and
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combination of organs which have been arranged together to help carry out its particular function of turning food into the energy which is necessary to survive and packaging the excess residue for waste disposal. Digestion involves the breakdown of food into smaller components. The process of digestion has many stages with the first starting in the oral cavity. Within the system‚ food passes through a tube called the alimentary canal‚ more commonly known as the gastrointestinal tract. The tract is made up
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BIOS256 Week 2 LAB EXERCISE Introduction to Chemical Digestion Directions: a. Click the Contents button. b. Open the Digestive System File. c. Click Animations. d. Click Introduction to Chemical Digestion. Introduction 1. Explain the function of chemical digestion. The function is to break down food‚ using enzymes and other digestive chemicals to reduce food into particle nutrients molecules that be absorbed and move it through the digestive tract. Digestive Chemicals
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PhysioEx 9.0 Ex. 8: Chemical and Physical Processes of Digestion - Review Sheet ACTIVITY1 Assessing Starch Digestion by Salivary Amylase 1. List the substrate and the subunit product of amylase. _starch & maltose respectively__ 2. What effect did boiling and freezing have on enzyme activity? Why? How well did the results compare with your prediction?__Boiling caused amylase to be denatured‚ thus inactivating the enzyme. Freezing has no effect. The function of an enzyme is directly related
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When rationally thinking about the gastrointestinal tract or digestion‚ nearly all of its functions are regulated by the autonomic nervous system‚ or involuntary‚ meaning that we do not consciously have to contemplate digestion for digestion to occur. With this being stated‚ it would make sense that almost the entire gastrointestinal tract is made up of smooth muscle. Smooth muscle is very distinctive from the other types of muscle in the body due to the fact that it is not controlled consciously
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8. What is the substrate of peptide? Explain‚ base d upon your results. Protein Digestion by Pepsin The following questions refer to activity 3: Assessing Protein Digestion by Pepsin. 9. At which Ph did you see the highest activity of pepsin? How does this correlate to the location of pepsin in the body? 10. What effect did boiling have on pepsin? 11. Was there any digested BAPNA containing the pepsin or deionizer (DI) water? How can you tell? 12. What is the substrate in this experiment
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