ANATOMY AND PHYSIOLOGY THE UNITY OF FORM
9th Edition
ISBN: 9781264807123
Author: SALADIN
Publisher: MCG
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Question
Chapter 25, Problem 3TYR
Summary Introduction
Introduction:
The digestive enzymes present in the saliva break down the macromolecules in the food into simpler forms that can be absorbed by the body. These enzymes are present in the saliva and digestive tracts. Proteases, lipases, amylases and nucleases are some of the enzymes involved in digesting food.
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Chapter 25 Solutions
ANATOMY AND PHYSIOLOGY THE UNITY OF FORM
Ch. 25.1 - Prob. 1BYGOCh. 25.1 - Prob. 2BYGOCh. 25.1 - Prob. 3BYGOCh. 25.1 - Prob. 4BYGOCh. 25.1 - Prob. 1AYLOCh. 25.1 - The difference between the digestive tract and the...Ch. 25.1 - Prob. 3AYLOCh. 25.1 - Prob. 4AYLOCh. 25.1 - Prob. 5AYLOCh. 25.1 - Prob. 6AYLO
Ch. 25.2 - Prob. 5BYGOCh. 25.2 - Prob. 6BYGOCh. 25.2 - Prob. 7BYGOCh. 25.2 - Prob. 8BYGOCh. 25.2 - Prob. 9BYGOCh. 25.2 - Seven functions of the oral cavityCh. 25.2 - Prob. 2AYLOCh. 25.2 - Prob. 3AYLOCh. 25.2 - Prob. 4AYLOCh. 25.2 - Anatomy of the hard and soft palates; the two...Ch. 25.2 - Prob. 6AYLOCh. 25.2 - Six functions of saliva; its composition and pH;...Ch. 25.2 - Prob. 8AYLOCh. 25.2 - Prob. 9AYLOCh. 25.2 - The physiology of swallowing; the swallowing...Ch. 25.3 - Prob. 10BYGOCh. 25.3 - Prob. 11BYGOCh. 25.3 - Prob. 12BYGOCh. 25.3 - Prob. 13BYGOCh. 25.3 - Anatomy and functions of the stomach; features...Ch. 25.3 - Prob. 2AYLOCh. 25.3 - Prob. 3AYLOCh. 25.3 - Prob. 4AYLOCh. 25.3 - The cells that secrete hydrochloric acid, how they...Ch. 25.3 - Prob. 6AYLOCh. 25.3 - Prob. 7AYLOCh. 25.3 - Prob. 8AYLOCh. 25.3 - Prob. 9AYLOCh. 25.3 - Prob. 10AYLOCh. 25.3 - Prob. 11AYLOCh. 25.3 - The degree of digestion that occurs in the...Ch. 25.3 - Prob. 13AYLOCh. 25.3 - Prob. 14AYLOCh. 25.4 - Prob. 14BYGOCh. 25.4 - Prob. 15BYGOCh. 25.4 - Prob. 16BYGOCh. 25.4 - Prob. 17BYGOCh. 25.4 - Prob. 1AYLOCh. 25.4 - Prob. 2AYLOCh. 25.4 - Prob. 3AYLOCh. 25.4 - Prob. 4AYLOCh. 25.4 - Prob. 5AYLOCh. 25.4 - Prob. 6AYLOCh. 25.4 - Prob. 7AYLOCh. 25.4 - Composition and digestive functions of pancreatic...Ch. 25.4 - Prob. 9AYLOCh. 25.5 - Prob. 18BYGOCh. 25.5 - Prob. 19BYGOCh. 25.5 - Distinguish between segmentation and the migrating...Ch. 25.5 - Structures that mark the beginning and end of the...Ch. 25.5 - Prob. 2AYLOCh. 25.5 - Prob. 3AYLOCh. 25.5 - Prob. 4AYLOCh. 25.5 - Prob. 5AYLOCh. 25.5 - Prob. 6AYLOCh. 25.6 - What three classes of nutrients are most abundant?...Ch. 25.6 - Prob. 22BYGOCh. 25.6 - Prob. 23BYGOCh. 25.6 - Prob. 24BYGOCh. 25.6 - Prob. 25BYGOCh. 25.6 - Prob. 1AYLOCh. 25.6 - Prob. 2AYLOCh. 25.6 - Prob. 3AYLOCh. 25.6 - Prob. 4AYLOCh. 25.6 - Prob. 5AYLOCh. 25.6 - Prob. 6AYLOCh. 25.6 - Prob. 7AYLOCh. 25.6 - Differences between emulsification droplets,...Ch. 25.6 - Prob. 9AYLOCh. 25.6 - Prob. 10AYLOCh. 25.6 - Prob. 11AYLOCh. 25.7 - Prob. 26BYGOCh. 25.7 - Prob. 27BYGOCh. 25.7 - Prob. 28BYGOCh. 25.7 - Prob. 1AYLOCh. 25.7 - Prob. 2AYLOCh. 25.7 - Prob. 3AYLOCh. 25.7 - Mechanisms of the intrinsic and parasympathetic...Ch. 25 - Prob. 1TYRCh. 25 - Prob. 2TYRCh. 25 - Prob. 3TYRCh. 25 - Prob. 4TYRCh. 25 - Prob. 5TYRCh. 25 - All of the following contribute to the absorptive...Ch. 25 - Which of the following is a periodontal tissue? a....Ch. 25 - Prob. 8TYRCh. 25 - Prob. 9TYRCh. 25 - Prob. 10TYRCh. 25 - Cusps are a feature of the ______ surfaces of the...Ch. 25 - Prob. 12TYRCh. 25 - Prob. 13TYRCh. 25 - Prob. 14TYRCh. 25 - Nervous stimulation of gastrointestinal activity...Ch. 25 - Prob. 16TYRCh. 25 - Prob. 17TYRCh. 25 - Prob. 18TYRCh. 25 - Prob. 19TYRCh. 25 - Prob. 20TYRCh. 25 - Prob. 1BYMVCh. 25 - Prob. 2BYMVCh. 25 - -elleCh. 25 - Prob. 4BYMVCh. 25 - Prob. 5BYMVCh. 25 - Prob. 6BYMVCh. 25 - Prob. 7BYMVCh. 25 - porto-Ch. 25 - Prob. 9BYMVCh. 25 - Prob. 10BYMVCh. 25 - Prob. 1WWTSCh. 25 - Prob. 2WWTSCh. 25 - Prob. 3WWTSCh. 25 - Prob. 4WWTSCh. 25 - Lipids enter the circulation when the intestinal...Ch. 25 - Prob. 6WWTSCh. 25 - Prob. 7WWTSCh. 25 - Prob. 8WWTSCh. 25 - Prob. 9WWTSCh. 25 - Prob. 10WWTSCh. 25 - Prob. 1TYCCh. 25 - Prob. 2TYCCh. 25 - What do carboxypeptidase and aminopeptidase have...Ch. 25 - What do micelles and chylomicrons have in common?...Ch. 25 - Explain why most dietary lipids must be absorbed...
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Similar questions
- Which of the following statements regarding protein digestion is incorrect? A. The intestinal enzymes trypsin and chymotrypsin continue the chemical breakdown of polypeptides into oligopeptides. B. Chemical digestion of proteins is initiated in the stomach through the action of the enzyme pepsin. C. Mechanical digestion of proteins starts in the mouth through chewing. D. Di- and tripeptides enter the intestinal cells where they are broken down by peptidases into individual amino acids.arrow_forwardBile Salts are: a. a mixture of amphipathic molecules which emulsify fatty acids in the small intestine b. enzymes present in saliva that digest proteins into amino acids c. made by the liver and secreted from the gall bladder into the duodenum d. enzymes that digest “dietary fiber” (cellulose) in the esophagus e. enzymes present in saliva that make bread taste sweet after chewingarrow_forwardWhich of the following enzymes that helps to break proteins is more likely active in the small intestine a. pepsin chemotrypsin b OC d b. trypsin d. carboxypeptidase C. e. (b, c, d)arrow_forward
- which of the following is true of bile? a. needed in the small intestine for the digestion of fats b. needed in the small intestine for the emulsification of fats c. synthesized by the gall bladder d. it converts inactive pancreatic enzymes to an active formarrow_forwardWhich of the following is true about carbohydrate digestion? A. Cellulose and lignin found in plants are totally indigestible even with intestinal bacteria. B. The acidity of the stomach prevents chemical digestion of carbohydrates. C. Dextrin and maltose are the products of chemical digestion of starch by pancreatic amylase. D. Disaccharidases produced from the pancreas breaks down oligosaccharides in the intestines.arrow_forwardWhich of the following digestive enzymes is produced within the stomach? A. amylase B. chyme C. pepsin D. lipasearrow_forward
- Match the enzyme(s) with its (their) function(s). (1) peptidase (2) amylase (3) nuclease (4) lipase (5) pepsin (6) trypsin, chymotrypsin, carboxypeptidase (7) sucrase, maltase, lactase A. begins protein digestion B. breaks fats into fatty acids and glycerol C. breaks down proteins into peptides D. breaks down starch into disaccharides E. breaks down peptides into amino acids F. breaks down nucleic acids into nucleotides G. breaks down disaccharides into monosaccharidesarrow_forwardWhich of the following is (are) a function(s) of saliva? A. providing antibacterial action B. increasing the pH of the mouth cavity C. providing amylase for starch digestion D. providing lubrication for the mouth and esophagus E. All of the above answer choices correctly answer the question.arrow_forwardWhich of the following describes the function of lipoprotein lipase? Select one: a. It catalyzes the synthesis of lipoproteins b. It helps recycle unused cholesterol by converting to bile salts c. It helps to transport VLDL's in the blood d. It cleaves fatty acids from chylomicrons e. It helps to increase concentration of "good cholesterol"arrow_forward
- The purpose of Microvilli in the human digestive tract is to: a. kill detrimental bacteria in the esophagus b. emulsify fats c. secrete pepsinogen in the stomach d. absorb nutrients from the small intestine into the bloodstream e. secrete trypsinogen and chymotrypsin into the duodenumarrow_forwardWhich of the following is/are (a) product(s) of the digestion of starch after the release of the pancreatic enzymes into the small intestine? A. lactose B. maltotriose C. α-dextrin D. limit dextrinarrow_forwardThe source of the nitrogen during serine synthesis is A. glutamate B. NH4+ C. NO2 D. α-ketoglutaratearrow_forward
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