Food is chewed and mixed by the teeth and tongue before being rolled into boluses by peristalsis and entering the stomach through the cardiac sphincter. In the stomach, gastric juice contains pepsinogen, which is activated to pepsin, which breaks down proteins in beans into shorter peptides. Finally, food is churned and allowed into the duodenum via the pyloric sphincter muscle. Finally, bile Trypsin breaks down proteins into shorter peptides, and pancreatic juice, which is released by the pancreas, contains pancreatic lipase, which breaks down bean oil into fatty acids and glycerol. When food enters the ileum, where succus entericus is secreted, it contains the enzymes maltase, peptidase, and lipase, which break down the remaining lipids (oil) into fatty acids and glycerol, which are then absorbed through the lacteals of the villi. Maltase breaks down maltose into glucose, which is then absorbed.
The Digestion and Absorption Process
Even before you put food in your mouth, digestion starts. Your body notifies your brain that it is time to eat when you feel hungry. Your body's ability to prepare for eating is influenced by sights and odours. Your brain receives a message when you smell food. The mouth is subsequently instructed by the brain to prepare, and you begin to salivate in anticipation of a mouthwatering meal.
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<span>Thylakoid membrane.
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Answer:
A.
Explanation:
The arctic soil is so cold that the ground beneath the tundra surface remains frozen all year. This permanently frozen ground is called permafrost. Each summer, when the sun warms the tundra surface, the top few inches of soil thaw. This melted part is called the active layer.
Answer:
Xylem carries water and minerals from the roots to the leaves. Whereas, phloem carries the food prepared by the leaves to different parts of the plant.
Explanation:
<span>The end product of the radioactive decay of uranium is a non-radioactive lead isotope.
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