Digestion Lab Report

The digestive system absorbs the minerals and nutrients from the foods that have been eaten. The break down of food beings in the mouth, where the

Digestion starts in mouth and it is going through several steps. Teeth which are a Mechanical digestion start tearing and crushing the food down into small pieces so that the food will smoothly run down our throat. The salivary glands are located underneath the back of our tongues and that’s what is creating our saliva. The saliva is the Chemical Digestion is helping soften the food in the mouth so it is easy to swallow. Also saliva is the first out of several chemicals that is breaking the food into smaller bits. The tongue is the muscle that works with the food and saliva to form something similar to balls that can be swallowed. Also tongue contains taste buds so that we know if the food is salt, sweet, sour or bitter. Esophangus is a simple transportation tube that is joining the throat with stomach. When swallowing we are closing a trap door in our throats called the epiglottis. By closing this trap we are preventing the food prom going to trachea and into our lungs. Also Food moves down the esophangus using muscles not gravity. Stomach is the first stop after the Esophangus. When the food gets into stomach the stomach uses chemicals to try to make the food smaller. These chemicals are called gastric juices and they include hydrochloric acid and enzymes. (Enzymes are

10. Which had the greatest average 1- OD (amount of bile acid adsorbed to meal particles), the standard meal with bile acid or the

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

The digestive system of a pig is classified as monogastric or non-ruminant, which is having a stomach with only a single compartment, like humans. In addition, the digestive tract of the pig has five main parts, including the mouth, esophagus, stomach, and small and large intestines. Furthermore, the mechanical breakdown of the food begins upon the entrance of the mouth in the digestive tract. Basically, the food is grinded into smaller pieces by its teeth. Next, saliva is produced in the mouth, acting to moisten the small food particles, along with an enzyme that starts the digestion of the starch. Then, the food is pushed towards the esophagus with the help of the tongue. Primarily, the esophagus carries the food from the mouth to the stomach, being a tube, which is carried out with the help of a series of muscle contractions that push the food towards the stomach. Subsequently, after the first of the contractions, swallowing, has taken place, the cardiac valve, located at the end of the esophagus, prevents food from passing from the stomach back to the esophagus. Likewise, the stomach comes next in the digestive tract; it serves as a reaction chamber, adding chemicals to the food. Also, hydrochloric acid and enzymes help break down food into small particles of carbohydrates, protein, and fats. Additionally, some particles are absorbed into the bloodstream, from the stomach, while others cannot be absorbed by the stomach, being passed to the small intestine through the pyloric valve. Moreover, the small intestine aids

Digestion is a process in which insoluble food is broken down into particles which are made into soluble particles enough to be absorbed and to be used by the body and into the bloodstream. These soluble particles are major macronutrients made up of protein, carbohydrates and fats which are needed for essential maintenance for the functioning of the human body. Nutrients are found in foods- proteins are found in red meat/poultry; sources of carbohydrates include

The process of digestion first begins in the mouth by in taking food (bolus). The teeth help with masticating (chewing and breaking food particles down) allowing for swallowing and increasing surface area for chemical digestion. Enzymes found in saliva also facilitates with the chemical break down of food primarily starches and fats. The food swallowed then enters into the esophagus (a tube connecting the mouth and stomach). Peristalsis helps the esophagus to push the food in the direction of the stomach. The stomach contents are highly acidic (doesn’t affect the stomach mucosa since cells secrete mucus allowing the stomach wall to be protected) with pH levels between 1.5-2.5 allowing microorganisms to be killed, breaking down of food, and activating digestive enzymes producing a thick substance known as chyme. However, breaking down of foods further occurs in the small intestine consisting of: bile created from the liver, enzymes formed from the small intestine, and the pancreas facilitate with further digestion as well as HCI denatures (unfolds proteins) allowing them to be available to attack by digestive enzymes (also responsible in breaking down the protein). The pyloric sphincter separates the stomach from the small intestine allowing the chime to drop into the small intestine. The small intestine is the primary site for

Explain expediency and benefits of their intake and excretionThe digestion of carbohydrate begins in the mouth, and then the salivary gland moistens the food as the food is chewed. The salivary glands have an enzyme called amylase. The amylase is a catalyst that helps in the breakdown of polysaccharides Carbohydrate food. After eating the carbohydrate food into pieces with the help of amylase, it is swallowed to the stomach (chyme) through the oesophagus, at chyme, no digestion takes place. The salivary amylase stops action, and the stomach produces acid that destroys any bacteria. From the stomach, the chyme enters the small intestine (duodenum), the pancreas releases an enzyme called pancreatic amylase that helps in the splitting of polysaccharide into disaccharide. The small intestine t produces maltase, lactase, sucrose. These are enzymes that aids in splitting the disaccharides into monosaccharides.How did the carbohydrate, fats, and proteins differ in digestion process? Explain suitability and benefits of their intake and excretion. (Atoba, MA 1988) The intestinal bacteria help in digesting carbohydrates that refused to digest like other carbohydrates or excreted with faces.Example of carbohydrate foods are bread,Paste,

In this lab, I will study how digestion of carbohydrates, proteins, and fats occurs. I will define Key Terms that describe what will occur in the experiments; I will conduct an experiment for each Activity and provide all resulting Data as well as answer Questions from each Activity. I will then provide a short Summary for what I learned in each Activity.

Meanwhile, the salivary glands in your mouth are producing saliva, lubricating the food so it can make it’s way down your esophagus and into your stomach. Saliva contains enzymes, substances that make chemical reactions faster and that breaks down large starch molecules into smaller molecules of sugar. The first step of digestion is complete. Once your food gets to your stomach, the stomach starts to furtherly digest your food. Food in the stomach is digested chemically, with chief and parietal cells. Chief cells produce pepsin, which breaks down protein. Parietal cells produce hydrochloric acid (HCI). These cells and their products help to chemically break down food in the stomach. Once food has been mechanically and chemically digested, the food goes into the small intestine duodenum, which  is the upper section of the small intestine. Attached to the duodenum is the pancreas and gallbladder. The pancreas is an organ that produces a variety of digestive enzymes, and the gallbladder is a storage sac that holds the bile produced in the liver. Bile is a chemical that breaks down fat droplets. The duodenum is also the organ that allows nutrients and water to pass through its walls. After completing its rounds in the duodenum, your digested food makes its way down into the small intestine, and then the large intestine. Villi in the small intestines absorbs nutrients into the bloodstream. The large intestine

The stomach is an expandable muscular sac that is capable of holding 2-4 liters of food and liquids and breaks them down with the use of pepsinogen, an inactive form pepsin, a protein-digesting enzyme. If the stomach was damaged or dysfunctional, then it would be harder to gradually release food into the small intestine at a rate suitable for proper digestion and absorption and to digest the food because it is not as small or digested because the stomach also assists in the mechanical and chemical breakdown of the food as well as the killing of harmful bacteria due to the high acidic environment due to the hydrochloric acid. (Audesirk, T., & Audesirk, G. (1999). Retrieved November 21, 2015 from Chapter 29: Nutrition and Digestion. In Biology:

The purpose of this lab was to understand how different solutions played a role in the digestion protein. By looking at different variables, such as temperature, and pH we’re capable of understanding just how certain substances functioned and when they didn’t. The data for all labs are clear and concise and give a clear understanding of what solutions work best. All three labs were placed in a warm water bath set at 37’C to stimulate the reaction as if it were taking place within the human body. This gives us a more accurate reading on how they would react at that set temperature. We concluded why certain tubes changed to the color they did and further explained it. This lab focuses primarily on two crucial

Carbohydrates are the product that made up from carbon, hydrogen and oxygen. Carbohydrates are form by the combination of carbon dioxide and water molecules. The carbohydrates contain two specific functional group in it which is the hydroxyl groups and carbonyl groups.A reducing sugar is a type of sugar with is an aldehyde group.This means that sugar can act as a reducing agent.The procces of reducing sugar is isomerisation,example of reducing sugar islactose,maltose,glucose and fructose.All monosaccharides are capable of reducing other chemicals such as copper (II) sulphate to copper oxide.Beside that disaccharides such as maltose and lactose are reducing sugar,however sucrose is non reducing

Digestion is the chemical breakdown of food into smaller components that are more easily absorbed. Digestion is a form of catabolism: a breakdown of large food molecules to smaller ones. When food enters into stomach, gastric juice starts protein digestion. Gastric juice mainly contains hydrochloric acid and pepsin. The pH value of hydrochloric in the stomach is 2, as the activity of pepsin is optimal, while it will lose its activity at pH 6.5 and above. However, pepsin will regain its activity at pH of 8. In the range of pH1 to pH6.5, pepsin will be most active at pH2, and starts to decrease its

The primary function of the digestive system is to transfer nutrients, water, and electrolytes from the food consume into the body’s internal environment. The ingested food is essential as an energy source, or fuel, from which the cells can generate ATP to carry out their particular energy-dependent activities such as contraction, transport, synthesis, secretion and even renewal of body tissues. Three primary categories of food ingested by humans which are carbohydrates, proteins and fats emerge as large molecules. These large molecules cannot cross plasma membranes intact to be absorbed from the lumen of the digestive tract into the blood or lymph; hence, it must undergo degradation in size (Sherwood, 2013). This