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The hormone gastrin and the vagus nerve trigger the release of both pepsinogen and HCl from the stomach lining when food is ingested. Hydrochloric acid creates an acidic environment, which allows pepsinogen to unfold and cleave itself in an autocatalytic fashion, thereby generating pepsin (the active form). Pepsin cleaves the 44 amino acids ...
It is produced in the stomach by gastric chief cells in its inactive form pepsinogen, which is a zymogen. Pepsinogen is then activated by the stomach acid into its active form, pepsin. Pepsin breaks down the protein in the food into smaller particles, such as peptide fragments and amino acids.
50-60% of total gastric acid secretion occurs during this phase. The gastric phase is a period in which swallowed food and semidigested protein (peptides and amino acids) activate gastric activity. Ingested food stimulates gastric activity in two ways: by stretching the stomach and by gastric contents stimulating receptors in the stomach. [2]
Gastric juice is the combination of gastric gland secretions including the main component of hydrochloric acid (gastric acid), gastric lipase and pepsinogen. [3] Once in the stomach pepsinogen is changed by gastric acid to the digestive enzyme pepsin adding this enzyme to the gastric juice. [4] Gastric acid secretion is produced in several steps.
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
Here, the food is further broken down by mixing with gastric acid until it passes into the duodenum, the first part of the small intestine. The third stage, the intestinal phase, begins in the duodenum. Here, the partially digested food is mixed with a number of enzymes produced by the pancreas.
Reading the label. You can tell a lot from the design and color of food packaging. The color of a packet of M&Ms, for example, can tell you whether they’re peanut, regular, crispy or caramel ...
Digestion is the breakdown of large insoluble food compounds into small water-soluble components so that they can be absorbed into the blood plasma.In certain organisms, these smaller substances are absorbed through the small intestine into the blood stream.