digestion

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1. what is physical digestion and its importance

  • physical breakdown of large pieces into smaller ones by enzymes
  • physical breakdown of large pieces into smaller ones to increase SA for chemical breakdown
  • physical breakdown of large pieces into smaller ones to decrease SA for chemical breakdown
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2. carbohydrates are

  • organic polysaccarides
  • inorganic polysaccarides
  • organic monosaccarides

3. starch is a

  • disaccaride made up of a-glucose
  • polysaccaride made up of a-glucose
  • polysaccaride made up of b-glucose

4. whic bond is NOT involved in maintaining the folded shape of a protein in its tertiary structure

  • covalent
  • disulphide
  • ionic
  • hydrogen

5. what is assimilation

  • joining of monosaccarides
  • the incorporation of molecules into body tissue/the use of them in body processes
  • break down of food molecules by saliva

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