Answer: One consequence of neutralizing the pH in the intestine is that ENZYMES THAT CATALYZE THE HYDROLYSIS OF CARBOHYDRATES ARE ACTIVE.
Explanation: During digestion, partially digested food particles are transported from the stomach to the first part of the small intestines, that is, the duodenum. The food particles that are coming from the stomach are acidic due to the secretion of hydrochloric acid in the stomach. This acidity has to be removed when the food particles get into the duodenum, this is because the enzymes that are needed to break down carbohydrates in the duodenum can not work in acidic medium. Thus, in order for the pancreatic amlayse enzyme to become active and to complete the break down of carbohydrate in the duodenum, the secretin hormone has to stimulate the release of bicarbonate that will neutralize the acidic partially digested food particles from the stomach.
I’m guessing the answer would be the second one!
Answer:
<h3>White sugar is polished and refined sugar. It has a high glyciemic index (Glycemic index)</h3><h3>GI represents the total rise in your blood sugar level following consumption of the food. White sugar probably has a GI of around 96 which is pretty close to the highest (100 of pure glucose). </h3>
<h3>Hence it is unhealthy because the body is unable to burn off this sudden spike in glucose levels.</h3>
Process resulting from random motion of molecules by which there is a net flow of matter from a region of high concentration to a region of low concentration.
The patient can be subjected to intraoperative cholangiography wherein a stent in the bile duct will be placed and a radiopaque dye will be injected. X-rays will be taken. This is to locate the level of obstruction and to confirm if there is a common bile duct obstruction. In extracting stones, the surgeon can prefer doing an endoscopic retrograde cholangiopancreatography or ERCP and perform basket extraction of the common bile duct stone; or to surgically remove the sphincter of Oddi to allow easy passage of the stones.
