toxins or waste digestion produces. There are four stages of digestion. The first stage takes place in the mouth where the action of teeth and saliva combine; chewing and partially digesting the food so that it will pass more easily along the oesophagus. Saliva contains the enzyme amylase which acts on cooked starch. The ball of food that leaves the mouth through the action swallowing is known as a bolus. The tongue pushes the bolus to the back of the mouth towards the pharynx, a muscular tube behind
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Trace of the Bolus MOUTH The mouth, also referred to as the oral or buccal cavity, is formed by the cheeks, hard and soft palates, and tongue. Forming the lateral walls of the oral cavity are the cheeks—muscular structures covered externally by skin and internally by non-keratinized stratified squamous epithelium. The anterior portions of the cheeks end at the lips. The lips or labia are fleshly folds surrounding the opening of the mouth. They are covered externally by skin and internally
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Introduction The purpose of this chapter is to Identify the anatomical components of the digestive system as well as their functions Discuss neural control of the digestive system Compare and contrast mechanical and chemical digestion Discuss the effects of again and disease on the digestive system The GI tract is long tube that is open at both ends for the transit of food during processing Named portions of the tube include the esophagus, stomach, small intestine, large intestine, and rectum
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mechanisms Bulk feeders Eat relatively large pieces of food (swallow altogether) Spend a long time to digest their food E.g : snake 7 8 Mouth Esophagus Stomach Large intestine Rectum Anus Tongue Glands in mouth that make saliva Pancreas Liver Gallbladder 9 The mammalian digestive system consists of an alimentary canal and accessory glands that secrete digestive juices through ducts Mammalian accessory glands are the salivary glands, the pancreas, the
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An experiment to show effect of the temperature on the action of an enzyme Abstract The experiment was to analyse what reaction temperature would have on Amylase enzyme. We heated alpha amylase solution to set temperatures then tested for the presents starch with iodine solution. Any starch would turn the iodine black. Once the starch had broken down the iodine would remain brown to suggest the presents of maltose. Usually I would expect to find that the reactions would increase as the temperature
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Yeast Fermentation Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved. Yeast is the most commonly used leavener in bread baking and the secret to great bread making lies in its fermentation, or the metabolic action of yeast. It is the magical process that allows a dense mass of dough to become a well-risen and flavorful loaf of bread. In order for fermentation to take place, all yeast needs food, moisture and a controlled warm environment. Its byproducts from consuming food
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mouth into smaller pieces. Like mechanical digestion, chemical digestion begins in the mouth. If you take a bite of a cracker and roll it around your mouth, the crackers begins to taste sweet. It tastes sweet because a chemical in the saliva has broken down the starch in the cracker in to
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1. BIOCHEMISTRYLABORATORY(Midterm)Geromil J. Lara, RMT, MSMT 2. ACTIVITY 1A /1B Subcellular Components of the Living Cell• 5% Trichloroacetic Acid – Suspending medium – Able to precipitate proteins – Good fixative and preservative 3. ACTIVITY 1A /1B Subcellular components of the Living Cell• Sediment 1 – Nuclear Fraction – Nuclei and Unbroken Cells• Sediment 2 – Mitochondria• Sediment 3 – Microsome – Proteins, Enzymes, Inorganic Ions 4. ACTIVITY 1A /1B Subcellular components of the Living Cell•
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(GI) tract as the first step to maintain body functioning; * Vitamins are organic molecules that are required in very small amounts * Food in the mouth stimulates chemical and mechanical digestion. Chemical digestion occurs through the action of saliva that not only moistens the foods we chew but also contains amylase, an enzyme that begins the digestive process of starches. * Portions of the pulverized or masticated food are formed into the shape of a ball called a bolus. The epiglottis
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molecules into the epithelial cells of the digestive tract and then into the blood and lymph – Compaction: absorbing water and consolidating the indigestible residue into feces – Defecation: elimination of feces – Cutting and grinding action of the teeth – Churning action of stomach and small intestines – Exposes more food surface to digestive enzymes 25-3 General Anatomy Digestive Function • Chemical digestion—a series of hydrolysis reactions that breaks dietary macromolecules into their monomers
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