The pancreas is a source of several enzymes
Anything, in the digestive system or in other systems, that speed up reactions are called enzymes.
The two enzymes that take part in the digestion of proteins in the body are pepsin, which is produced in the stomach, and trypsin, which is produced in the pancreas.
A gland. Such as pituitary gland, adrenal gland to name a couple.
I think that it would be enzymes, because it is a protein that helps with chemical digestion, other than that, I don't know.enzymes
peptode bond
The scientific name for the pancreas is "Pancreas." It is an organ located in the abdomen that plays a key role in digestion and blood sugar regulation by producing enzymes and hormones such as insulin.
The Liver, The pancreas, and the gallbladder.
The liquid produced by the stomach is called gastric juice. It is a combination of hydrochloric acid and enzymes that help break down food for digestion.
Fermentation. the conversion of sugar into alcohol.. glucose (C6H12O6) + zymase(yeast) -> ethanol (2C2H5OH) + carbon diioxide (2CO2)
To break down large food particles into smaller ones, so that the surface area of the particles is increased and then can be acted on by digestive enzymes and thus absorbed by cells and then excreted as faeces.NOTE: Chemical digestion is really just a fancy name for digestion. Mechanical digestion is actually the chewing of food particles (the eating).Source: nature of biology book 1 (3rd edition).
Salivary amylase aids in digestion of polysaccharides. Remember that digestion actually begins with chewing (mastication), which can be distinguished as mechanical and not chemical digestion. The salivary glands of the oral cavity secrete saliva (hence the name). 98% is water and 2% is electrolytes, mucus, glycoproteins, enzymes, and other compounds such as the antibody IgA (immunoglobin A). Mucus, lysozyme, and IgA aid in immune response.
The organ in the digestive system where the chemical breakdown of food primarily occurs is the stomach. Here, gastric acids and enzymes break down food into smaller particles for further digestion and absorption in the intestines.