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What else can I help you with?
What does insulin do to cells?
Helps cells to breakdown carbohydrates and use them for energy
What happens to most of the from the breakdown of food?
We concentrate on glucose breakdown, since it dominates energy production in most animal cells.
How does food provide a source of energy for living things?
The breakdown of food molecules releases energy to cells.
How does food provide a source of energy of living things?
The breakdown of food molecules releases energy to cells.
What happens to most of energy from breakdown of food?
We concentrate on glucose breakdown, since it dominates energy production in most animal cells.
Does Plant and animal cells require oxygen to properly breakdown food molecules?
yes
What is the breakdown of food without the use of oxygen?
The breakdown of food without the use of oxygen is called anaerobic respiration. This process produces energy in the form of ATP without requiring oxygen. However, it generates lactic acid or ethanol as byproducts, depending on the organism carrying out the process.
What is the term for the chemical or mechanical breakdown of food into molecules small enough to be absorbed by cells?
digestion
Digestion is the?
The breakdown of food into smaller and smaller particles that can be absorbed into the tiny cells that make up the body.
What does the parietal cell in the stomach make?
Parietal cells are found in the fundic zone of the stomach. Their main function is to produce hydrochloric acid, which assists in the chemical breakdown of food.
How do your cells use your foods?
While food passes through your digestive system, the body soaks up the nutrients it needs from the food. Those nutrients are then carried throughout the blood by cells to organs that need them.
What is the breakdown of large molecules into smaller ones be absorbed by the cells called?
The breakdown of large molecules into smaller ones to be absorbed by cells is called digestion. This process involves the breakdown of carbohydrates, proteins, and fats into their smaller components (such as glucose, amino acids, and fatty acids) that can be readily absorbed and used by the body.
