Question

Can you solve this?????????????

Answer 1

Answer:

$\huge{ \underline{ \bf \orange{answer}}}$

1. The starch content in our food gets attacked by the food enzymes in our mouth and it gets converted into glucose. Hence we feel it's sweet.
2. Glucose gives us instant energy as we all know that glucose is a type of sugar and Sugars are easily absorbed by the body into the blood and hence it is not required to be digested which takes a long time thus giving instant energy.
3. When the little food articles enter into the windpipe we feel like choking because I vent pipe is not used to let any other objects into it except air.
4. Cellulose is hard carbohydrate that cannot be digested in a single go..... cattles are known as ruminants as they chew their food once again and cellulose can only be digested if it's going through the process of digestion again. Hence we cannot.

Answer 2

$\huge\bf{Answer :}$

$\sf\underbrace{Give \: reasons \: for \: the \: following \: :-}$

$\color{orange}\star\:\tt\pink{Question \: 1}\:\star$

• It is absolutely true that after chewing the food for a longer duration, it tastes sweet.
• Take, for example, bread. Bread contains essential nutrients which are good for our body. These nutrients includes minerals, proteins, vitamins, etc and also contains carbohydrates ( also referred as complex carbohydrates ).
• When the food ( bread ) enteres into our mouth, it gets crushed and teared simultaneously by our sharp and broad teeths ( particularly canines and pre-molars ).
• Now, here comes the work of salivary glands, these glands ( which are located just near the ears ) expell saliva which is combined with the chewed food particles.
• There is an enzyme which is produced by saliva, this enzyme is known as salivary amylase. The work of this enzyme is to break down starch present in the food to maltose.
• Now, these simpler compounds ( which are maltose as we discussed ) are sweet in taste. If we chew it for more time, it'll get more sweeter in the taste.

$\color{orange}\star\:\tt\pink{Question \: 2}\:\star$

• Glucose is a vital sugar that not very hard to digest into our body.
• Unlike other compounds ( like carbohydrates ), it does not need to go through several processes for it's complete digestion and it also not required to be stored for it's energy requirements.
• Once it gets entered into our body, it gets mixed with the blood, getting into the veins.
• After that, glucose oxidises ( with oxygen present in the blood only ), and it generates a particular type of molecule that gives energy to each cell, and this molecule is called Adenosine Triphosphate.

$\color{orange}\star\:\tt\pink{Question \: 3}\:\star$

• These type of situations occurs rarely that we start hiccup or get choked sensation while eating.
• This is because while we're eating a particular dish, we don't chew it properly and we sometimes eat very fastly and impatiently.
• These all situations makes the food to enter into our wind pipe rather than eosophagus, and because of which we get a sensation of being choked and we start to hiccup.
• So, we showed not talk while we're eating or we should not eat it very fastly.

$\color{orange}\star\:\tt\pink{Question \: 4}\:\star$

• First of all, when we're taking about cattle, the first reason is that cattles are considered as ruminants and we ( humans ) are not. Ruminants are those animals that have four chambers of stomach, while, on the other hand, we've only 1.
• Another reason is that we don't have that bacteria whose job is to digest cellulose. But, talking about ruminants, ( that includes cattles ) they've that particular bacteria in thier largest chamber of the stomach ( that chamber is also called rumen ) which can digest cellulose easily.