Digestion (1)

Digestion

A process that breaks down large and complex pieces of food into smaller and simple pieces that can be dissolved for easy absorption

Physical digestion

Involves chewing and peristalsis

Chemical digestion

Involves enzymes reaction

Digestion of carbohydrates in the mouth

The presence of food in the mouth stimulates the secretion of saliva from the salivary glands

Saliva contains

Salivary amylase that hydrolyses starch to maltose

The pH of the saliva

Range 6.5-7.5, suitable for salivary

Formulae of maltosa

Pepsinogen

Inactive enzyme that is activated by hydrochloric acid to become pepsin

Functions of hydrochloric acid

Prepare a medium with a suitable pH (pH 1.5–2.0) for pepsin to act

Duodenum

First part of the small intestine which receives chyme from the stomach