Quizlet 5.1: DIGESTION

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  1. 2: optimum pH of pepsin
  2. 7: optimum pH of pancreatic lipase
  3. 7: optimum pH of salivary amylase
  4. absorption: taking up absorbed food from gut into the blood stream and lymphatic system
  5. assimilation: use by the body of absorbed substances to release energy or build new cells
  6. carbohydrases: general name for enzymes that work on carbohydrates
  7. chyme: mixture of food and gastric juices
  8. digestion: breaking large, insoluble molecules into smaller, soluble molecules
  9. enzymes: higly specific biological catalysts that work at body temperature to speed up digestion of substances; always proteins; highly specific
  10. fatty acids and glycerol: products of pancreatic lipase
  11. gall bladder: stores bile between meals
  12. gastric glands: source of pepsin
  13. lacteal: purpose in villi: removal of end products of fat digestion and fat soluble vitamins; connects to lymphatic system
  14. large intestine: consists of colon (where water and mineral salts are absorbed) and rectum (where faeces is stored and compacted)
  15. lipases: general name for enzymes that work on lipids
  16. lipids: substrate of pancreatic lipase
  17. liver: produces bile, stores glucose in the form of glycogen
  18. maltose: product of salivary amylase
  19. mouth: where food is digested mechanically by teeth, tongue and jaw, and digested mechnically by salivary amylase working on starch
  20. oesophagus: carries food from stomach to mouth by peristalsis in a small ball called a bolus
  21. pancreas: source of pancreatic lipase
  22. pancreas: produces carbohydrases, lipases, proteases and nucleases
  23. pancreatic lipase: name of one lipase
  24. pepsin: name of one protease
  25. peristalsis: muscular contraction of rings of muscles surrounding the gullet; moves food along alimentary canal
  26. polypeptides: product of pepsin
  27. proteases: general name for enzymes that work on proteins
  28. protein: subtrate of pepsin
  29. salivary amylase: name of one amylase
  30. salivary glands: site of production of salivary amylase
  31. small intestine: major absorption and digestion region; contains carbohydrases, lipases, proteases and nucleases from pancrease; high pH to neutralise acidity of chyme; covered in villi
  32. starch: substrate of salivary amylase
  33. stomach: site of mechanical and chemical digestion; where pepsin is produced and breaks down proteins; hydrochloric acid provides optimum pH for pepsin (2-3) and kills microbes; regular peristaltic movement