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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.
Heaping water up in a glass Place a drinking glass in a shallow pan or on a saucer. Rub the top edge of the glass with a dry cloth. Pour water into the glass unless it is full
Freezing Systems Different types of freezing systems are available for foods. No single freezing system can satisfy all freezing needs, because of the wide variety of food pro
I dont understand anything. Please explain the whole lesson
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Age Related Differences in Erythropoiesis 1. During intrauterine life, in the early embryo, erythropoiesis occurs in the mesoderm (the middle of the three germ layers of an emb
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Explain Pus Formation Once a neutrophil finds a foreign particle or a bacterium, it will engulf it releasing enzymes, hydrogen peroxide and other chemicals from its granules to
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Gases : Critical temperature is the A substance which has a critical temperature below 50°C, has a vapour temperature above which pressure of more than 3 bars absolute (highly
Explain how the uterus supports the development of a baby during gestation.
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