Toggle Navigation
Games
Blog
Class PIN
Join for Free
Sign in
Toggle Navigation
Games
PIN
Join for Free
Blog
Pricing
Contact us
Help center
Sign in
Study
Animal Nutrition
0
%
0
0
0
Back
Restart
What enzyme is responsible to break down lactose?
lactase
Oops!
Okay!
This is the process of breaking down molecules using enzymes.
Chemical digestion
Oops!
Okay!
What are two types of fats?
saturated and unsaturated
Oops!
Okay!
What are the series of contraction made by the esophagus muscles as food moves to the stomach?
peristalsis
Oops!
Okay!
It is a continuous tube through the body, from the mouth to anus.
Alimentary canal
Oops!
Okay!
This is the process wherein food that could not be digested or absorbed is removed from the body.
Egestion
Oops!
Okay!
This happens when there is too little energy provided the food consumed.
Starvation
Oops!
Okay!
What mineral is lacking if a person has condition called anaemia?
iron
Oops!
Okay!
This is the process of breaking down of large food molecules into smaller water-soluble molecules.
digestion
Oops!
Okay!
Where are the amylase enzymes produced?
salivary gland (mouth) / pancreas
Oops!
Okay!
Bread, Noodles, Rice, Potato, and Corn are rich in what type of nutrient?
carbohydrate
Oops!
Okay!
What are absorbed in the large intestine?
water / salts
Oops!
Okay!
This organ secretes bile.
Liver
Oops!
Okay!
This literally means 'bad nutrition'.
Malnutrition
Oops!
Okay!
What type of nutrient is needed to make enzymes and support muscles and movement?
protein
Oops!
Okay!
Pepsin : Stomach ; Trypsin : _________________
Pancreas
Oops!
Okay!
This is the sum of food consumed by a person or other organism over time.
Diet
Oops!
Okay!
What type of nutrients can we get from olive, salmon, and avocado?
lipids (fats/oils)
Oops!
Okay!
In what digestive organ does the food pass through in which its nutrients are absorbed into the blood.
Small intestine
Oops!
Okay!
It is the major constituent of the body, which covers at least 60% of it and is necessary for all life processes.
Water
Oops!
Okay!
Your experience on this site will be improved by allowing cookies.
Allow cookies