AssigmentLab10 Macawile

1. Assume you have been chewing a piece of bread for five or six minutes.
how would
you expect its taste to change during this time?
The way bread tastes varies when you eat it, and these variations are caused by a
number of factors. The amylase enzyme in saliva first aids in the physical process of
breaking down the carbohydrates in the bread during chewing. The moderate
sweetness that develops when chewing is a result of this enzyme activity, known as
amylolysis. Moreover, substances like glucose and maltose are released when bread is
exposed to saliva, improving the bread's flavor profile overall. More surface area is
exposed to the taste buds because to the mechanical disintegration of bread, which
enhances the perception of flavors. As the chewing process progresses, enzyme
reactions and the interaction between the components of the bread and saliva provide a
complex flavor experience.
2. The bowel (colon) occasionally can become impacted. given what the colon. Given
what you know about the functions of the colon and the factors that determine the
movement of substances across the colon wall, predict the effect of the impaction on
the contents of the colon above the point of impaction.
When the colon becomes impacted, it can lead to a number of issues and interfere with
the way chemicals normally pass through the colon wall. This blockage causes a
buildup above the point of impaction, which can put pressure on the affected area and
change the dynamics of waste removal and nutrient absorption. It also hinders the
smooth passage of contents through the colon. A number of intricately interacting
elements, including fecal consistency, hydration absorption, and colonic motility, are
involved in this process. Therefore, the effects of colon impaction may have an impact
on the chemical equilibrium inside the digestive system, which may result in discomfort
and disruptions to normal operation.
3. Sometimes food becomes "stuck" in the esophagus. how does sipping a liquid help
the food become "unstuck".
Sips of fluids can assist dislodge food lodged in the esophagus through a variety of
ways. Drinking liquids facilitates the passage of food through the esophageal walls by
moistening it and lowering its friction. The meal is also forced downward by the liquid's
force, which uses gravity to get past the obstacle. Additionally, swallowing starts the
peristaltic waves in the esophagus, which helps the blockage material pass through
even more easily. In addition to relieving the esophageal blockage, this procedure
lowers the possibility of problems brought on by protracted impaction.
4. Some people claim that occasionally fasting for short periods can be beneficial. how
can fasts be damaging?
The effects of impaction on the colon are complex and varied, including various systems
within the digestive system. Potential difficulties may arise from the impaction, or
obstruction, which interferes with the normal passage of chemicals over the colon wall.
This blockage makes it more difficult for the contents to pass through the colon
smoothly, which causes an accumulation above the impaction point. This buildup
changes the dynamics of waste removal and nutrient absorption in addition to applying
pressure to the affected area. The consequences are not limited to mechanical
obstruction; they include a complex interaction of elements that control the passage of
substances through the colon wall. Colonic motility, water absorption, and the viscosity
of the fecal matter are important factors in this complex process. As a result, colon
impaction has an effect on the balance of substances in the digestive system and may
cause discomfort and functional disruptions.
5. Why can some people lose weight on a 12oo kcal/day diet but others cannot?
A 1200 kcal/day diet's ability to cause weight loss is closely linked to a number of
variables, emphasizing how unique and individualized people's reactions to low-calorie
diets are. The variation in results is due to a variety of physiological and metabolic traits
that are unique to each person. Factors including body composition, metabolic rates,
and genetic predispositions all play a role in the variation in weight loss that people
experience when following a diet low in calories. Furthermore, the intricate relationship
between hormone regulation—especially that between insulin and leptin—plays a
critical role in regulating the body's response to calorie restriction. It is clear that there
are more variables at play than just calorie counting when it comes to weight loss on a
1200 kcal/day diet. This emphasizes how crucial it is to use a customized strategy for
nutritional interventions that takes these innate individual variations into account.
References:
Peyrot des Gachons, C., & Breslin, P. A. S. (2016, October). Salivary amylase:
Digestion and metabolic syndrome. Current diabetes reports.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6825871/
Healthline Media. (n.d.). Fecal impaction: Impacted bowel symptoms and treatment.
Healthline. https://www.healthline.com/health/fecal-impaction
Stillman, S. J. (2000, February 22). US20100316768A1 - Nutritionally fortified liquid

composition with added value Delivery Systems/Elements/Additives - Google
Patents. https://patents.google.com/patent/US20100316768A1/en
Obokhare, I. (2012). Fecal impaction: a cause for concern? Clinics in Colon and Rectal
Surgery, 25(01), 053–058. https://doi.org/10.1055/s-0032-1301760
Benton, D., & Young, H. (2017). Reducing calorie intake may not help you lose body
weight. Perspectives on Psychological Science, 12(5), 703–714.
https://doi.org/10.1177/1745691617690878

AssigmentLab10 Macawile

Uploaded by

Copyright:

Available Formats

AssigmentLab10 Macawile

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

AssigmentLab10 Macawile

Uploaded by

Copyright:

Available Formats

1. Assume you have been chewing a piece of bread for five or six minutes.

Stillman, S. J. (2000, February 22). US20100316768A1 - Nutritionally fortified liquid

You might also like