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Explain the Digestion of Food
Salivary amylase or ptyalin acts on cooked starches (polysaccharides) and changes them into maltose as shown herewith.
Boiled starch → soluble starch → Erythrodextrin and Maltose
Achrodextrins and Maltose →Isomaltose and Maltose.
The action of amylase is not complete in the mouth but it continues in the stomach until the reaction of the bolus has been made strongly acid by hydrochloric acid in the stomach. The pH of gastric juice is between 1.5 and 1.8. The pH of saliva is between 6.02 and 7.5.
Explain Accessory Organs which help in Digestion The gastrointestinal tract receives various secretions. Some are secreted from the glands in the lining membrane of the organs,
Minerals: Our bones and teeth contain large amounts of calcium. An adult has a total of about 1 kg of calcium and a baby has about 30g in their bones. So, during the period o
Demonstrating an eclipse of the moon Use a flash light or a lighted candle in a darkened room to show the sun. Hold an 8 cm rubber ball in one hand to show the earth. Hold a 2-
How to prepare hydrogen Hydrogen can be prepared from a dilute acid, like as hydrochloric or sulphuric, when it is chemically reacted with a metal like as zinc. The acid may be
Please complete this assignment in Microsoft Word and turn it in as an attachment. Show all work to receive full credit. 1. Given e sw = 57mb and r = 0.5, find T LCL . 2
Question 1 Explain the following disorders a) Thalassemia b) Hemophilia c) Tetralogy of Fallot d) Ac
Photosynthesis: Carbon dioxide + water + solar energy + minerals -> food + oxygen Food made during photosynthesis may later be used for energy by the plant itself, or by a
Shut -down Sequences : In some respects, the time when the lab is being shut down is potentially one of the most dangerous periods of the day. For example, at the end of a day's w
what are atoms
Explain Genetic Theory of ageing Rate of ageing varies between species. The difference is in the genetic changes in the species. Thus it can be said that gradual impairment of
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