Download homework 10-3

NAME______________________________ Digestive system warm up
1. Proteins in food such as cheese provide the body with which monomers?
a. monosaccharides
b. amino acids
c. fatty acids
d. water molecules
2. Which list of the stages of food processing follows in the same order in which they
happen in the body?
a. ingestion, absorption, digestion
b. absorption, elimination, ingestion
c. digestion, absorption, elimination
d. ingestion, elimination, digestion
3. Chemical digestion of starches begins in the
a. mouth.
b. liver.
c. large intestine.
d. pancreas.
4. The epithelial layer of the stomach is protected from self-digestion by a layer of
a. acid.
b. mucus.
c. skin.
d. cilia.
5. The role of the liver in digestion is to
a. store bile.
b. manufacture pepsin.
c. manufacture bile.
d. reabsorb water.
6. Explain how persistalsis moves food along the alimentary canal.
Percent converted
7. The enzyme amylase breaks starch down to simple sugars in the mouth. One can see
the effects of different conditions on the enzyme’s effectiveness in the lab.
A lab technician dropped starch solution onto a series of test plates. Then dropped
amylase on the starch solution. The solution turned yellow when the starch was
completely converted to sugar. The graph below shows the time it took for 3 different
temperature conditions. Answer the questions below from the information on the graph:
7a. At which temperature is 100% of the starch converted to Sugar?______________
b. How many minutes does it take for the starch to be converted at this temperature?
________________________
b. At which temperature is the amylase least effective? ______________________
c. How much of the starch is converted at 20 degrees after 5 minutes?________________
d. Describe what happens at 40 degrees to the conversion of starch to sugar:
E. In a few sentences describe the effect of temperature on the effectiveness of the
enzyme amylase: