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Various foods. This is a categorically organized list of foods. Food is any substance consumed to provide nutritional support for the body. [1] It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals.
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).
This page was last edited on 11 December 2024, at 08:10 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Quasi-solid, false-solid, or partial-solid are terms for a substance which is not clearly a solid or a liquid.While similar to solids in some respects, such as having the ability to support their own weight and hold their shapes, a quasi-solid also shares some properties of liquids, such as conforming in shape to something applying pressure to it and the ability to flow under pressure.
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.
Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
Human feces photographed in a toilet, shortly after defecation.. Human feces (American English) or faeces (British English), commonly and in medical literature more often called stool, [1] are the solid or semisolid remains of food that could not be digested or absorbed in the small intestine of humans, but has been further broken down by bacteria in the large intestine.
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