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Chyme or chymus (/ k aɪ m /; from Greek χυμός khymos, "juice" [1] [2]) is the semi-fluid mass of partly digested food that is expelled by the stomach, through the pyloric valve, into the duodenum [3] (the beginning of the small intestine).
The stomach is a distensible organ and can normally expand to hold about one litre of food. [22] This expansion is enabled by a series of gastric folds in the inner walls of the stomach. The stomach of a newborn baby will only be able to expand to retain about 30 ml.
H + is pumped into the stomach by exchanging it with K +. This process also requires ATP as a source of energy; however, Cl − then follows the positive charge in the H + through an open apical channel protein. HCO 3 − secretion occurs to neutralize the acid secretions that make their way into the duodenum of the small intestine.
Their secretions make up the digestive gastric juice. The gastric glands open into gastric pits in the mucosa. The gastric mucosa is covered in surface mucous cells that produce the mucus necessary to protect the stomach's epithelial lining from gastric acid secreted by parietal cells in the glands, and from pepsin, a secreted digestive enzyme ...
A canaliculus is an adaptation found on gastric parietal cells. It is a deep infolding, or little channel, which serves to increase the surface area, e.g. for secretion. The parietal cell membrane is dynamic; the numbers of canaliculi rise and fall according to secretory n
The U.S. Food and Drug Administration (FDA) now classifies eggs as a “healthy, nutrient-dense" food, according to a new proposed rule. Registered dietitians react to the change.
Ovomucoid is the major allergen from egg white and is a heat-resistant glycoprotein found to be a trypsin inhibitor. Lysozyme is a holoprotein which can lyse the wall of certain Gram-positive bacteria and is found at high levels in the chalaziferous layer and the chalazae which anchor the yolk towards the middle of the egg. Ovomucin is a ...
As soon as the butter begins to brown, I take the skillet off the heat, add the eggs, and immediately stir with a silicone spatula until the heat of the pan dies down and the scrambled eggs stop ...