Professional Documents
Culture Documents
1.
Definition of digestion:
_________________________________________________________________
____________________________________________________________________
________________________.
1. Mouth
Glands: _______________________________________
Secretion: ____________________________________
pH: ___________________________________________
Enzyme: _____________________________________
Function:
Other contents:
_______________________________________________________________
______________________
2. Stomach
Glands: _______________________________________
Secretion: ____________________________________
pH: ___________________________________________
Enzyme:
_______________________________________________________________
__________
Function:
Other contents:
_______________________________________________________________
______________________
3. Duodenum
2
Organ: _______________________________________
Secretion: ____________________________________
pH: ___________________________________________
Function:
Organ: _______________________________________
Secretion: ___________________________________
pH: ___________________________________________
Enzyme: _____________________________________
Function:
4. Small intestine
Glands: _______________________________________
Secretion: ____________________________________
pH: ___________________________________________
Enzyme:
_______________________________________________________________
__________
Function:
5. Large intestine
Function:
_______________________________________________________________
______
6. Anus
Function:
_______________________________________________________________
______
Peristalsis
Peristalsis is the rhythmic
contraction and
relaxation of alimentary
tube.
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Small intestine
Faeces for the 1st time is soft, contain lots of nutrients and
undigested food. They are produced at night. Faeces for the
second time are hard and dry. They are released during the
day.
Ruminant
Rodent
protozoa
Chewing cud
Cellulose
digestion
Regurgitation of
food
Reingestion of
faeces
Absorption of Digested Food
Parts
Function
8
Capillaries
Lacteal
Venule
Arteriole
Lymphatic vessel
Epithelium
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Explanation
Bile salts emulsify fat into fat into
fat droplets
Secrete fibrinogen,
prothrombin
Regulate blood glucose
level
detoxification
the blood
Excess glucose stored as
Store nutrients
glycogen
Deamination of amino
acid
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In colon
1. The content consists of
Water
___________________________
___________________________
___________________________
___________________________
After 12-24 hours in the colon, the faeces are passed to the rectum
for __________________________________________.
2.
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Explanation
Absence of lactase in the digestive
intolerance
Symptoms
system
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Gallstones
Constipation
___________________________ stops.
When more water is reabsorbed, the
faeces harden and difficult to be
passed down.
Haemorrhoids
constipation.
High pressure in the rectum causes
the blood veins to stretch, bulge and
Colon cancer
Gastritis
rupture
Malignant tumours grow on the colon
rich in cholesterol
If food is not taken at regular times,
acidic gastric juice is secreted on the
wall of stomach lining.
Bulemia
inflamed.
Occur in person who has normal
body mass and takes in foods out of
control
Anorexia
nervosa
of digestive tract.
A psychological disorder where one
is fear of getting fat and thinks one is
always fat
Macronutrients:
____________________________________________________________________
____
2. Example:
____________________________________________________________________
____________
3. Micronutrients:
____________________________________________________________________
____
4. Example:
____________________________________________________________________
____________
Nutrient
Effects
deficiency
Nitrogen
Phosphorus
Sulphur
Potassium
Calcium
Magnesium
Boron
Copper
Iron
Manganese
Molybdenum
Zinc
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_____________________________
epidermis
_______
_____________________________
_______
Chloroplast throughout the
_____________________________
plants
_______
_____________________________
_______
No stomata
_____________________________
_____________________________
_______
_______
_____________________________
_____________________________
_______
_______
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surface
Example:
Waxy cuticle on upper
Example:
Waxy and thick cuticle on the
epidermis
epidermis
_____________________________
_____________________________
________
_________
Shiny surface
_____________________________
_____________________________
_________
________
Transparent epidermal layer
_____________________________
_____________________________
________
_________
epidermis
_____________________________
_____________________________
_________
_______
Structure of chloroplast
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PHOTOSYNTHESIS
LIGHT REACTION
DARK REACTION
Requires
Breaks
up
Split into
Absorb
e
Release
e
Forms
Combine
6 units
combine
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Light Reaction
Differences
Dark Reaction
Types of
reaction
Location
Process
involved
Energy
Light
Time of
occurring
Product
output
Balance
equation
Light Intensity
Conclusion:
Conclusion:
Application:
Application:
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Concentration of Carbon
Dioxide
Conclusion:
Application:
Summer is the best time for
agricultural activities
Explanation
______________________________________________
____________
______________________________________________
____________
Aeroponics
______________________________________________
____________
______________________________________________
____________
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Biological Control
______________________________________________
____________
______________________________________________
____________
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Direct Seeding
______________________________________________
____________
______________________________________________
____________
Selective
breeding
______________________________________________
____________
______________________________________________
____________
Genetic
Engineering
______________________________________________
____________
______________________________________________
____________
Tissue culture
______________________________________________
____________
______________________________________________
____________
Technological Development in Food Processing
Method
Cooking
Food
Pickling
______
Food is immersed into
30
concentrated solution.
_________________________________
_______
Ultra Heat
_________________________________
_______
Milk is heated at 132 C
for 1s,
Treatment
(UHT)
immediately in airtight
container.
_________________________________
_______
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Pasteurisation
Milk is heated at 72 C
for 15s or
63
C for 30 minutes and cooled at
5C
Drying
__________________________________
______
Food is dried under the sun or in
the oven
__________________________________
______
Fermentation
__________________________________
______
Enzymes of bacteria or yeast are
used to break down the food.
__________________________________
______
Canning
__________________________________
______
Food is heated at 121 C
to
sterilize the food and packed
through vacuum seal.
Refrigeration
__________________________________
______
Food is cooled or frozen at low
temperature.
__________________________________
______
Important Facts!
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