QUESTIONS 71 



Explain the action of the ferment rennin in detail. 

 Describe the curd of human milk. 



In what ways are fats and albuminoids changed in the stomach? 

 Where does the food undergo its greatest digestive changes? 

 Describe the pancreatic juice. Its composition. 

 How does the action of trypsin differ from that of pepsin? 

 What is the source of leucin and tyrosin? 

 Compare the action of amylopsin and ptyalin. 

 What is lipase? 



What is the action of steapsin on fat? 

 Describe the bile. 



What causes the difference of the color in the bile of herbivora and car- 

 nivora? 



How are the bile pigments detected? 



What is the source of the bile pigments? 



What is their fate? 



What are bile acids? How detected? 



Give fate of bile acids. What is their function? 



Describe cholesterin. 



What makes the bile viscid? 



How is the intestinal secretion obtained? 



Describe the succus entericus. 



Describe the secretion of the large intestine. 



What is the reaction of the large intestine? 



What is the reaction due to? 



What changes do bacteria produce in the intestine? 



Describe the feces. 



What substances give odor and color to the feces? 



Summarize briefly the -entire process of digestion. 



Discuss fully the absence of self-digestion of the alimentary tract. 



Discuss the reaction of the intestinal contents. 



Discuss the bactericidal value of the gastric juice. 



