Match each of the terms with its definition or description.
-Causes the emulsification of fats
A)Digestion
B)Absorption
C)Amylase
D)Bile
E)Maltase
F)Lipase
G)Pepsin
H)Monosaccharides
I)Glycerol
J)Amino acids
K)Mastication
L)Lactase
M)Hydrochloric acid
N)Trypsin
O)Deglutition
P)Sucrase

Question

Quizplus · Accepted Answer

Bile causes the emulsification of fats.

Answer: A
 Digestion refers to the breakdown of food into smaller molecules that can be absorbed and utilized by the body.

Answer: C
 Amylase is an enzyme that breaks down carbohydrates (starches and sugars).

Answer: F
 Lipase is an enzyme that breaks down fats.

Answer: G
 Pepsin is an enzyme that breaks down proteins.

Answer: H
 Monosaccharides are the simplest form of sugars (e.g. glucose, fructose).

Answer: I
 Glycerol is a component of fats.

Answer: J
 Amino acids are the building blocks of proteins.

Answer: K
 Mastication refers to the process of chewing food.

Answer: M
 Hydrochloric acid is a component of gastric juice that helps break down food in the stomach.

Answer: N
 Trypsin is an enzyme that breaks down proteins.

Answer: O
 Deglutition refers to the process of swallowing.

Answer: P
 Sucrase is an enzyme that breaks down sucrose (table sugar) into glucose and fructose.

Answer: E
 Maltase is an enzyme that breaks down maltose (a sugar made up of two glucose molecules) into glucose.

Match Each of the Terms with Its Definition or Description