Diffusion-
Spontaneous movement of particles from an area of high concentration to an area of low concentration
Does not require energy (exergonic)
Occurs via random kinetic movement
Net diffusion stops when concentration on both sides equal (if crossing a membrane) or when there is a uniform distribution of particles
Equilibrium is reached
Molecules continue to move, but no net change in concentration (hence the phase "net diffusion" above
Diffusion of one compound is independent to diffusion of other compounds
Spontaneous movement of particles from an area of high concentration to an area of low concentration
Does not require energy (exergonic)
Occurs via random kinetic movement
Net diffusion stops when concentration on both sides equal (if crossing a membrane) or when there is a uniform distribution of particles
Equilibrium is reached
Molecules continue to move, but no net change in concentration (hence the phase "net diffusion" above
Diffusion of one compound is independent to diffusion of other compounds
How to Cheat - Glucose Enters the Cell by Facilitated Diffusion-
Glucose binds to transport protein
Transporter changers conformation and glucose is released into cell
Intracellular glucose is immediately phosphorylated
phosphorylated glucose does not diffuse out (remember that the transport protein is very specific)
internal glucose (unphosphorylated) concentration remains low providing large concentration difference for entry
Glucose binds to transport protein
Transporter changers conformation and glucose is released into cell
Intracellular glucose is immediately phosphorylated
phosphorylated glucose does not diffuse out (remember that the transport protein is very specific)
internal glucose (unphosphorylated) concentration remains low providing large concentration difference for entry
Blood glucose levels are routinely obtained by invasive and painful methods using glucose meters and test strips. The development of less invasive or non invasive techniques would be beneficial for diabetes patients. In this study, a noninvasive method was evaluated using the back diffusion of glucose across skin with or without permeation enhancement methods. An in vitro model was utilized. The stratum corneum was the predominant barrier for both back and were used as chemical enhancers to promote the back diffusion of glucose. A cationic surfactant showed the highest enhancement, followed by anionic and nonionic surfactants. d-Limonene and 1,8-cineole dispersed in appropriate proportions of ethanol could enhance the glucose diffusion after pretreatment of the skin surface. Electroporation, defined as a physical method, significantly increased the amount of glucose that diffused back. The percentages of diffused glucose by 300 V and 500 V high voltage pulses on skin for 10 min were found to be 45 and 75 times greater than the control group, respectively.
Digestion-food into the body-
Your digestive system started working even before you took the first bite of your pizza. And the digestive system will be busy at work on your chewed-up lunch for the next few hours - or sometimes days - depending upon what you've eaten. This process, called digestion, allows your body to get the nutrients and energy it needs from the food you eat. So let's find out what's happening to that pizza, orange, and milk.
The Mouth Starts Everything Moving-
Even before you eat, when you smell a tasty food, see it, or think about it, digestion begins. Saliva or spit, begins to form in your mouth. When you do eat, the saliva breaks down the chemicals in the food a bit, which helps make the food mushy and easy to swallow. Your tongue helps out, pushing the food around while you chew with your teeth. When you're ready to swallow, the tongue pushes a tiny bit of mushed-up food called a bolus toward the back of your throat and into the opening of your esophagus, the second part of the digestive tract.
The Mouth Starts Everything Moving-
Even before you eat, when you smell a tasty food, see it, or think about it, digestion begins. Saliva or spit, begins to form in your mouth. When you do eat, the saliva breaks down the chemicals in the food a bit, which helps make the food mushy and easy to swallow. Your tongue helps out, pushing the food around while you chew with your teeth. When you're ready to swallow, the tongue pushes a tiny bit of mushed-up food called a bolus toward the back of your throat and into the opening of your esophagus, the second part of the digestive tract.
The esophagus is like a stretchy pipe that's about 10 inches long. It moves food from the back of your throat to your stomach. But also at the back of your throat is your windpipe, which allows air to come in and out of your body. When you swallow a small ball of mushed-up food or liquids, a special flap called the epiglottis flops down over the opening of your windpipe to make sure the food enters the esophagus and not the windpipe.
Once food has entered the esophagus, it doesn't just drop right into your stomach. Instead, muscles in the walls of the esophagus move in a wavy way to slowly squeeze the food through the esophagus. This takes about 2 or 3 seconds.
Your stomach is attached to the end of the esophagus. It's a stretchy sack shaped like the letter J. It has three important jobs:
to store the food you've eaten
to break down the food into a liquidy mixture
to slowly empty that liquidy mixture into the small intestine
The stomach is like a mixer, churning and mashing together all the small balls of food that came down the esophagus into smaller and smaller pieces. It does this with help from the strong muscles in the walls of the stomach and gastric juices that also come from the stomach's walls. In addition to breaking down food, gastric juices also help kill bacteria that might be in the eaten food.
to store the food you've eaten
to break down the food into a liquidy mixture
to slowly empty that liquidy mixture into the small intestine
The stomach is like a mixer, churning and mashing together all the small balls of food that came down the esophagus into smaller and smaller pieces. It does this with help from the strong muscles in the walls of the stomach and gastric juices that also come from the stomach's walls. In addition to breaking down food, gastric juices also help kill bacteria that might be in the eaten food.
The small intestine is a long tube that's about 1 1/2 inches to 2 inches around, and it's packed inside you beneath your stomach. If you stretched out an adult's small intestine, it would be about 22 feet long that's like 22 notebooks lined up end to end, all in a row!
The small intestine breaks down the food mixture even more so your body can absorb all the vitamins, minerals, protiens, carbohydrates, and fats. The chicken on your pizza is full of proteins - and a little fat - and the small intestine can help extract them - with a little help from three friends: the pancreas liver, and gallbladder.
The small intestine breaks down the food mixture even more so your body can absorb all the vitamins, minerals, protiens, carbohydrates, and fats. The chicken on your pizza is full of proteins - and a little fat - and the small intestine can help extract them - with a little help from three friends: the pancreas liver, and gallbladder.
Your food may spend as long as 4 hours in the small intestine and will become a very thin, watery mixture. It's time well spent because, at the end of the journey, the nutrients from your pizza, orange, and milk can pass from the intestine into the blood. Once in the blood, your body is closer to benefiting from the complex carbohydrates in the pizza crust, the vitamin C in your orange, the protein in the chicken, and the calcium in your milk.
The nutrient-rich blood comes directly to the liver for processing. The liver filters out harmful substances or wastes, turning some of the waste into more bile. The liver even helps figure out how many nutrients will go to the rest of the body, and how many will stay behind in storage.
At 3 or 4 inches around the large intestine is fatter than the small intestine and it's almost the last stop on the digestive tract. Like the small intestine, it is packed into the body, and would measure 5 feet if you spread it out.
The large intestine has a tiny tube with a closed end coming off it called the appendix. It's part of the digestive tract, but it doesn't seem to do anything, though it can cause big problems, because it sometimes gets infected and needs to be removed.
The large intestine has a tiny tube with a closed end coming off it called the appendix. It's part of the digestive tract, but it doesn't seem to do anything, though it can cause big problems, because it sometimes gets infected and needs to be removed.
The large intestine pushes the poop into the rectum the very last stop on the digestive tract. The solid waste stays here until you are ready to go to the bathroom. When you go to the bathroom, you are getting rid of this solid waste by pushing it through the anus. There's the flush we were talking about!
Nutrition&Diet-
Nutrition is simply defined as the “Science of Food” in relation to health. Eating the right kind of food and complying to a diet suitable and at the same time acceptable and palatable makes eating a pleasurable and enjoyable activity.
Remember food?-
Food is any substance, usually composed primarily of carbohydrates, fats, water and/or protiens, that can be eaten or drunk by an animal or human being for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role.
Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.
Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year. In many languages, food is often used metaphorically or figuratively, as in "food for thought".
Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.
Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year. In many languages, food is often used metaphorically or figuratively, as in "food for thought".
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