Why does it often take more than one enzyme to completely break down a large molecule?

What is the name given to the individual units that the enzymes are broken down into?

In starch digestion, what is the first enzyme called and where it is produced?

What does amylase hydrolyse?

What does this produce?

Which enzyme hydrolysed maltose into alpha glucose?

Where is maltase produced?

Food is taken into the mouth and chewed by the teeth. This breaks the food into small pieces, giving it a what?

Where is saliva secreted from?

Which of the enzymes is in saliva?

What else is in saliva that helps amylase to work?

What does the HCl in the stomach do?

What secretion is the food mixed with as it passes from the stomach to the small intestine?

What enzyme is in the pancreatic juice?

What does pancreatic amylase do?

What else is in pancreatic juice?

What do muscles in the intestine wall do?

Which enzyme does the epithelial lining of the small intestine produce?

Maltase hydrolyses maltose into _______

Where is the enzyme that breaks down sucrose secreted?

What is this enzyme called?

Why is it essential for foods containing sucrose to be broken down by the teeth?

What does sucrase hydrolyse?

In what products is lactose found?

Where is lactose digested and by what enzyme?

What two monomers are joined by a single gylcosidic bond that make up lactose?

Why do babies have large amounts of the lactase enzyme?

As milk becomes a smaller part of our diet in adults, what happens to the production of lactase during childhood?

However what can happen?

Because there is no lactase to break down the lactose when it reaches the small intestine, what breaks it down instead?

What do the microorganisms release in large volumes?

What does this result in?

How can this be avoided?

What is the main problem this causes?

How can this be solved?