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Differentiate between chyme and chyle....

Differentiate between chyme and chyle.

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**Step-by-Step Text Solution:** 1. **Definition of Chyme:** - Chyme is the semi-digested food that is formed in the stomach after food has been mixed with gastric juices. It is typically stored in the stomach for about 4 to 5 hours. 2. **Characteristics of Chyme:** - Chyme is semi-solid in form and has an acidic nature due to the presence of gastric acids. It is created through the churning movements of the stomach's muscular walls, which mix the food thoroughly with gastric juices. ...
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State one difference between chyme and chyle.

State one difference between chyme and chyle.

MODERN PUBLICATION-DIGESTION AND ABSORPTION-REVISION EXERCISES (Short Answer Questions)
  1. State one difference between active and passive absorption.

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  2. What would happen if bile is not secreted?

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  3. Differentiate between chyme and chyle.

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  4. Name the watery fluid secreted by Brunner's gland in the duodenum. Men...

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  5. Write four functions of liver.

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  6. What is the source of saliva? Mention its composition.

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  7. Name the source of enterokinase and mention its action.

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  8. How does food move along the human gut? What is this process called?

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  9. Write down the dental formula of human. What is meant by thecodont?

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  10. What is source of HCl? Give its functions.

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  11. How carbohydrate is digested in buccal cavity?

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  12. Draw a well labelled diagram of V.S. of Human tooth.

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  13.  What will help in protein digestion in stomach ?

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  14. How dose butter in your food get digested and absorbed in the body?

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  15. Describe the structure of a mammalian tooth.

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  16. Give the cause and symptoms of following digestive disorders : (i) D...

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  17. How does intestinal juice contriute to the digestion of proteins? What...

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  18. Draw a diagram of the human duodenum and the associated glands. Label ...

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  19. Trace the main steps of digestion of proteins as food passes through a...

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  20. Describe the digestion of carbohydrates in the human buccal cavity.

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