The digestive systems consists of the mouth, oesophagus, stomach, liver, pancreas, small and large intestines and anus. The oral cavity is extremely vital in the process of chewing breaking down food. In addition, the saliva, which softs the food we chew comprises of enzymes that help with the process of digestion. The food that we consume goes down into the oesophagus which is basically a long tube that contains muscles which allows food down into the stomach. Both oesophagus and stomach use voluntary and involuntary movements.
In the human body, one of the essential systems is the digestive system, which breaks down the foods what we eat into nutrients such as proteins, carbohydrates, vitamins and fats. The bloodstream would be absorbed by them. Therefore, it provides the body with energy, repair and growth. Also, the three types of processes that food passes through in the human body are digestion, absorption and elimination. The digestive system prepares the body cells for nutrients through six activities: Ingestion, Mechanical digestion, Propulsion, Chemical digestion, Absorption and Defecation.
When we eat a meal, hydrochloric acid is one of the many chemicals that are produced in our stomach. Hydrochloric acid is the most important gastric acid that is produced by the stomach. The most important role of hydrochloric acid with the other gastric juices is to break down the food. HCl also causes the release of enzymes such as pepsin that help in further digestion of the food. One of the proteins in HCl is used to convert the enzyme pepsinogen into pepsin.
Good evening samia,I will explain to you general information about the digestive system and related diseases and the prevention of diseases related to it Digestive system: A long, tortuous canal begins with the mouth and ends with the anus. Which is responsible for digestion of food by converting complex and large food molecules into smaller, absorbable molecules that can penetrate through cellular membranes. This process is performed by mechanical effects caused by muscles and teeth and chemical effects stimulated by enzymes. The process of digestion several stages in the digestive system, beginning in the mouth (oral cavity). Digestion involves cracking food into smaller, smaller components that can be absorbed and digested into the body.
The six nutrients are carbohydrates, protein, fat, vitamins, minerals, and water. Carbohydrates are organic compounds in food that when eaten are broken down to provide energy. Carbohydrates are broken down into two groups: simple and complex. They are starches found in grains, fruits, and vegetables. Proteins are amino acids in food that has been broken down in the digestive system.
This diet, as stated in the pink packet, is when you start a low carbohydrate, high-fat diet. This diet limits carbohydrates and protein in favor of high-fat foods, and it leads to rapid weight loss. The diet forces the body to burn fats rather than carbohydrates. In this lab, there is one test tube, which contained amylose, amylase, and low pH water. In another test tube, there was amylose, amylase, and distilled water, instead of low pH water.
Further, the ability of microorganisms to grow or multiply in a food is determined by the food environment as well as the environment in which the food is stored (Ray & Bhunia, 2008). Factors influencing food spoilage can be divided into four groups: intrinsic factors, which are an expression of physical and chemical properties of the foodstuffs themselves; extrinsic factors; processing factors; and implicit factors, which are a reflection of the synergistic or antagonistic effects between
Like all other nutrients, carbohydrates and lipids, they first come into the cavity of stomach. The stomach acidity degrades them into smaller particles such as peptons and peptides. Because they are still not enough smaller to be absorbed through the mucosa of intestines, these smaller digested protein particules pass into the cavity of intestines and they are decomposed and converted into the smallest components of proteins, amino acids, by the effect of special protein compounds, enzymes. Briefly, the complex proteins are degraded into the smallest compounds, amino acids, by the effect of both stomach acidity and enzymes. Amino acids can be absorbed through the mucosa cells of intestines and transferred into blood circulation and then they can reach into the cells in every parts of the body.
In this method, the tomatoes will either be stored in a refrigerator (4oC) or at room temperature (24 – 25oC). On the other hand, weight loss of tomato is defined as physiological process attributed with dehydration during post-harvest process which then results in turgor loss. As mentioned earlier, storage temperatures could affect the tomato weight loss. (Alia-Tejacal et al. 2007).
As in many of the seeds of other grain legumes, the protein is nutritionally inferior to that of the Standard Reference Protein (SFP), which approximates the average amino–acid profile of human proteins because it contains relatively small proportions of lysine, methionine and threonine, and sometimes isoleucine and valine (Pancholy;1958 p.103). As partic, glutanric acids and arginine constitute about 45 percent of the total amino-acids and their proportion is greater than in the SRP (Young; 2002). The proteins of groundnuts have certain unique functional properties, such as low viscosity at relatively high concentrations (5–10percent), good computability with biscuit batter system, white color and bland flavor. The mature kernel contains 20-25 percent carbohydrate, of which about 8–10 percent is cellulose and hemicelluloses, 4 percent is starch and 10 –12 percent is sugar (Patee; 1959:p.33). Sucrose is the principal sugar, varying from 2.86 – 6.35 percent depending on the cultivar.