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12. The three-dimensional structure of a functional protein is altered by intense heat or nonphysiological pH even though peptide bonds may not break. Such inactivation is called denaturation, and denatured enzymes are nonfunctional. Explain why. What specific experimental conditions resulted in denatured enzymes? 13. Pancreatic and intestinal enzymes operate optimally at a pH that is slightly alkaline, yet the chyme entering the duodenum from the stomach is very acid. How is the proper pH for the functioning of the pancreatic-intestinal enzymes ensured? 14. Assume you have been chewing a piece of bread for 5 or 6 minutes. How would you expect its taste to change during this interval? Why? 15. Note the mechanism of absorption (passive or active transport) of the following food breakdown products, and indicate by a check mark () whether the absorption would result in their movement into the blood capillaries or the lymphatic capillaries (lacteals). Mechanism of absorption Blood Lymph Substance Monosaccharides Fatty acids and monoglycerides Amin acids

12. The three-dimensional structure of a functional protein is altered by intense heat or nonphysiological pH even though peptide bonds may not break. Such inactivation is called denaturation, and denatured enzymes are nonfunctional. Explain why. What specific experimental conditions resulted in denatured enzymes? 13. Pancreatic and intestinal enzymes operate optimally at a pH that is slightly alkaline, yet the chyme entering the duodenum from the stomach is very acid. How is the proper pH for the functioning of the pancreatic-intestinal enzymes ensured? 14. Assume you have been chewing a piece of bread for 5 or 6 minutes. How would you expect its taste to change during this interval? Why? 15. Note the mechanism of absorption (passive or active transport) of the following food breakdown products, and indicate by a check mark () whether the absorption would result in their movement into the blood capillaries or the lymphatic capillaries (lacteals). Mechanism of absorption Blood Lymph Substance Monosaccharides Fatty acids and monoglycerides Amin acids

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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12. The three-dimensional structure of a functional protein is altered by intense heat or nonphysiological pH even though peptide bonds may not break. Such inactivation is called denaturation, and denatured enzymes are nonfunctional. Explain why. What specific experimental conditions resulted in denatured enzymes? 13. Pancreatic and intestinal enzymes operate optimally at a pH that is slightly alkaline, yet the chyme entering the duodenum from the stomach is very acid. How is the proper pH for the functioning of the pancreatic-intestinal enzymes ensured? 14. Assume you have been chewing a piece of bread for 5 or 6 minutes. How would you expect its taste to change during this interval? Why? 15. Note the mechanism of absorption (passive or active transport) of the following food breakdown products, and indicate by a check mark () whether the absorption would result in their movement into the blood capillaries or the lymphatic capillaries (lacteals). Mechanism of absorption Blood Lymph Substance Monosaccharides Fatty acids and monoglycerides Amin acids
Transcribed Image Text:12. The three-dimensional structure of a functional protein is altered by intense heat or nonphysiological pH even though peptide bonds may not break. Such inactivation is called denaturation, and denatured enzymes are nonfunctional. Explain why. What specific experimental conditions resulted in denatured enzymes? 13. Pancreatic and intestinal enzymes operate optimally at a pH that is slightly alkaline, yet the chyme entering the duodenum from the stomach is very acid. How is the proper pH for the functioning of the pancreatic-intestinal enzymes ensured? 14. Assume you have been chewing a piece of bread for 5 or 6 minutes. How would you expect its taste to change during this interval? Why? 15. Note the mechanism of absorption (passive or active transport) of the following food breakdown products, and indicate by a check mark () whether the absorption would result in their movement into the blood capillaries or the lymphatic capillaries (lacteals). Mechanism of absorption Blood Lymph Substance Monosaccharides Fatty acids and monoglycerides Amin acids
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