When the bread and butter is in mouth, mechanical digestion starts. The size of the food gets reduced and it mixes with saliva for easy swallowing. The salivary amylase in saliva begins the digestion of starch in the bread. This is the start of chemical digestion. When the undigested bread and butter reached the stomach, lower esophageal sphincter relaxes and allow the chewed food to enter. The gastric secretions containing HCl, acts on the undigested food to produce chime. HCl kill the microorganism on the food and also denatures the protein and later attacked by digestive enzyme pepsin. Pepsin breakdown protein in the bread, butter . Later on gastric lipase begins to digest fat present in butter. Digestion of the starch in bread does not occur in the stomach because the salivary amylase that began chemical digestion in mouth became inactive in the presence of HCl. Further the chime enters the small intestine where bile secreted by the gall bladder emulsifies the fat and break into small globule which helps in fat absorption.
Explanation:
A lysosome is a membrane-bound cell organelle that contains digestive enzymes. Lysosomes are involved with various cell processes. They break down excess or worn-out cell parts.
This would mean that it went 5 km for 10 seconds
5 x 10= 50km during that period of time
Answer and explanation;
The hydrophobic effect is the observed tendency of non-polar substances to aggregate in an aqueous solution and exclude water molecules. Hydrophobic interaction is mostly an entropic effect originating from the disruption of highly dynamic hydrogen bonds between molecules of liquid water by the non-polar solute.
Introduction of such a non-hydrogen bonding surface into water causes disruption of the hydrogen bonding network between water molecules.
Water dissolves molecules (proteins and nucleic acids) that display on their solvent-accessible surfaces groups that can h-bond [hydroxyl, carbonyl, ester groups; they're polar uncharged...also charged groups; protonated amines, carboxylates and phosphate ethers.
Molecules with internal h-bonds dissolve in water, some/all internal h-bonds may be in dynamic exchange with h-bonds in water
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Polar nature of water contributes to ability to dissolve non-ionic polar organic molecules, such as phenols, esters, amides; have large dipole moments and interaction with water dipole promotes solubility in water.
