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.
To learn more about the digestion and absorption process refer here:
brainly.com/question/13762511
#SPJ4
D) Gases such as carbon dioxide and methane
And the more of these from gas emissions, etc. then the more global warming.
FYI: ozone helps to blocks cosmic gamma rays from reaching earth
Answer:
If you consider the particles of each state of matter, it becomes evident that pressure and temperature are the major factors that affect the transitions of matter.
Temperature can cause molecules to move slower or faster.
Pressure can cause molecules to become more or less packed together.
Explanation:
Answer:
True
Explanation:
Survival of the fittest baby. The better the trait, the more likely a species is to survive.
Anything below 165 degrees I believe. (At least that's what it is for a chicken breast which I would think would be the same thing. Let me know if not.) :)
