| A | B |
|---|
| Mouth | Where saliva is added to food |
| Saliva | Lubricates food and chemically digests it in the mouth |
| Salivary glands | Produce amylase |
| Teeth | Mechanically digest food in the mouth |
| Oesophagus | Carries food to the stomach |
| Peristalsis | Wave of muscle contractions which pushes a bolus of food down the digestive tract |
| Stomach | Where food is stored, digested and sterilised |
| Bacteria | Killed by acids in the stomach |
| Hydrochloric | Type of acid in the stomach |
| Two | pH of the stomach. The optimum pH for its enzymes |
| Mechanical | Type of digestion carried out in the stomach when the muscular wall contracts and churns up the food |
| Protease | Type of enzyme secreted by the stomach wall |
| Protein | Broken down by proteases in the stomach |
| Purple | Colour protein goes when you add a drop of Biuret reagent |
| Amino acids | What proteins turn into when they are digested |
| Small intestine | Where small, soluble molecules are absorbed into the blood |
| Blood | Carries absorbed food molecules away from the small intestine |
| Plasma | The part of the blood which contains food molecules |
| Villi | Structures which increase the surface area of the small intestine |
| Surface area | The small intestine has a large one because of folding and villi |
| Lipase | The enzyme which digests fats |
| Pancreas | Produces lipase, proteases and amylase |
| Fatty acids | Each fat molecule is made up of three of these attached to glycerol |
| Glycerol | Each fat molecule has one of these molecules to hold three fatty acids together |
| Black | The colour iodine goes when you add it to starch |
| Benedicts solution | Goes red, orange or green (traffic lights!) when you heat it with glucose |
| Heat it | What you need to do to make Benedicts reagent go red with glucose |
| Enzymes | Usually end with -ase (amylase, protease, lipase) |
| Protein | What enzymes are made of |
| Catalyst | An enzyme is a biological one |
| Iodine | Used to test for starch |
| Biuret solution | Used to test for protein |
| Emulsify | Word which describes the way in which bile breaks fats into small droplets |
| Bile | Added to the small intestine by the liver so that fats are emulsified |
| Large intestine | Site of water absorption |
| Liver | Large organ which breaks down poisons and produces bile |
| Gall bladder | Stores bile |
| Stomach | Organ above the pancreas |
| Amylase | Enzyme which converts starch to maltose |
| Bolus | Small lump of lubricated, chewed food in the oesophagus |
