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प्रश्न
The food mixes thoroughly with the acidic gastric juice of the stomach by the churning movements of its muscular wall. What do we call the food then?
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उत्तर
The food mixes thoroughly with the acidic gastric juice of the stomach by the churning movements of its muscular wall and is called the chyme.
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संबंधित प्रश्न
Choose the correct answer among the following:
Gastric juice contains
(i) pepsin, lipase and rennin
(ii) trypsin lipase and rennin
(iii) trypsin, pepsin and lipase
(iv) trypsin, pepsin and renin
How does pepsinogen change into its active form?
Answer briefly:
How does bile help in the digestion of fats?
Bile juice contains no digestive enzymes, yet it is important for digestion. Why?
Describe the digestive role of chymotrypsin. What two other digestive enzymes of the same category are secreted by its source gland?
How are polysaccharides and disaccharides digested?
Emulsification of fats is brought about by ______.
Name the enzymes involved in the breakdown of nucleotides into sugars and bases?
Correct the following statement by deleting one of entries (given in bold).
Fats are broken down into di- and monoglycerides with the help of amylase/ lipases.
Correct the following statement by deleting one of entries (given in bold).
Saliva contains enzymes that digest starch/protein.
Name the part of the alimentary canal where major absorption of digested food takes place. What are the absorbed forms of different kinds of food materials?
Correct the statement given below by the right option shown in the bracket against them.
Pancreatic juice and bile are released through. (intestine- pancreatic/hepato-pancreatic duct)
Correct the statement given below by the right option shown in the bracket against them.
Dipeptides, disaccharides and glycerides are broken down into simple substances in region of small intestine. (jejunum/duodenum)
How are the activities of gastro-intestinal tract regulated?
A person had roti and dal for his lunch. Trace the changes in those during its passage through the alimentary canal.
