the effect of adding fluoride to drinking water. 2.where is saliva secreted into from the salivary gland 3.Where is gastric juice made containing pepsin and hydrochloric acid 4.where does amylase break down starch to maltose 5.where does mastication increase the surface area of the food 6.where does bile salts emulsify fats 7.where does pepsin break down protein to polypeptides 8.where is sodium hydrogen carbonate neutralises acid from the stomach 8.Where does lipase break down fats to fatty acids and glycerol

the effect of adding fluoride to drinking water. 2.where is saliva secreted into from the salivary gland 3.Where is gastric juice made containing pepsin and hydrochloric acid 4.where does amylase break down starch to maltose 5.where does mastication increase the surface area of the food 6.where does bile salts emulsify fats 7.where does pepsin break down protein to polypeptides 8.where is sodium hydrogen carbonate neutralises acid from the stomach 8.Where does lipase break down fats to fatty acids and glycerol

Biology: The Dynamic Science (MindTap Course List)

4th Edition

ISBN:9781305389892

Author:Peter J. Russell, Paul E. Hertz, Beverly McMillan

Publisher:Peter J. Russell, Paul E. Hertz, Beverly McMillan

Chapter47: Animal Nutrition

Section: Chapter Questions

Problem 8TYK: The role of the liver in digestion is to: a. synthesize aminopeptidase and dipeptidase to...

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The role of the liver in digestion is to: a. synthesize aminopeptidase and dipeptidase to digestpolypeptides. b. synthesize lipase to form free fatty acids. c. secrete trypsin to break the bonds in polypeptides. d. secrete bicarbonate ions and bile salts to help emulsify fats. e. store bile between meals.
B. Animal Nutrition 16. liver a. Acid release 17. Salivary gland b. Storage if undigested food 18. Small intestine c. Bile secretion 19. Large intestine d. Complete digestion 20. Rectum e. Absorption of water 21. Stomach f. Release of feces. 22-23. Why is digestion of fats difficult as compared to that of other nutrients? 24-25. What are villi? Write its function. Match the items in Column I with Column II. COLUMN I Column II
1. State several reasons why carbohydrates are usually needed in more amounts than fats in the diet 2. Explain why protein should be included in the diet. 3. What will happen to the human body if we are deficient in particular vitamins and trace elements? Give examples of effects of vitamin and mineral deficiencies. 4. There are 20 amino acids needed to make proteins in the animal body. Why aren't they all considered essential to animal diets? 5. Compare the incomplete and complete digestive systems. 6. What are the functions of accessory organs in a complete digestive system? 7. Explain how digestion is regulated in animals. What are the organ systems involved in regulation of digestion? Explain. 8. What are the health problems associated with nutrition and digestive system? Give atleast 3 examples with explanation
6. Antacids are bases that reduce the amount of acid in the stomach. This can reduce the discomfort associated with a highly acidic stomach environment. What might happen if an individual takes more than the recommended dose? 7. What other role does stomach acid play? Action?
3. Clinicians work on the case of a patient with chronic pancreatitis. This disease leads to insufficient secretion of the pancreatic juice into the small intestine. What changes in the dietary lipid processing that discase will cause? For the answer: a) draw the reactions of TAG digestion and the conditions they require; b) list all possible consequences of lipid indigestion; c) list the essential lipid compounds that would have a faulty absorption due to this discase; d) name the other detrimental causes of lipid indigestion and malabsorption.
1. Explain how the body overcomes the problem of lipid digestion in the alimentary canal 2. What causes poor digestion of food
3. For breakfast, a student has a muffin with jam and milk. What carbohydrate digestion products can be absorbed into the blood? For answer: a) name the polysaccharides and disaccharides that are contained in the student's food, represent a scheme for their digestion, specify the enzymes; b) describe the transport of digestion products from the intestinal cavity into the enterocytes at low and high concentrations in the intestinal cavity; c) indicate the digestion product with an increased concentration in blood, name its normal concentration, and its value an hour after the meal.
5. What is the function of bile salts in digestion? What organ produces bile salts? 6. Which products of fat hydrolysis would cause a change in pH of the whole milk sample? 7. Why does a person with a low production of stomach HCl have difficulty with protein digestion?
1. What is the source of maltose? a. Small intestine brush border (microvilli) b. Pancreas c. Gallbladder d. Liver e. Salivary glands
1.) Why is it important to have a good balance diet? 2.) How many grams of fat are the recommended that we need to consume each day? 3.) What might happen if we eat too more carbohydrates and fats?
1. Describe the Digestion and absorption of Protein. Topic: protein metabolism
5. Describe the process of digestion of fats. Describe the process of digestion of proteins.