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Alimentary Canal




 
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2.26 Recognise the structures of the human alimentary canal and describe in outline the functions of the mouth, oesophagus, stomach, small intestine, large intestine and pancreas
2.27 Understand the processes of ingestion, digestion, absorption, assimilation and egestion



2.28 Explain how and why food is moved through the gut by peristalsis
2.29 Understand the role of digestive enzymes to include the digestion of starch to glucose by amylase and maltase, the digestion of proteins to amino acids by proteases and the digestion of lipids to fatty acids and glycerol by lipases


 
2.30 Recall that bile is produced by the liver and stored in the gall bladder, and understand the role of bile in neutralising stomach acid and emulsifying lipids
2.31 Explain how the structure of a villus helps absorption of the products of digestion in the small intestine


2.32 Recall how to carry out a simple experiment to determine the energy content in a food sample


 

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