- DIGESTION
- Breaking large food molecules down into small ones that can be absorbed into the blood
- INSOLUBLE
- Does not dissolve in water
- SOLUBLE
- Dissolves in water, so it can travel in the blood
- NUTRIENTS
- The small, soluble substances released from food and used for energy, growth and repair
- MECHANICAL DIGESTION
- Physically breaking food into smaller pieces without changing it chemically
- CHURNING
- The stomach squeezing and turning food over to break it into smaller pieces
- SURFACE AREA
- The total amount of outside surface that chemicals can reach and work on
- CHEMICAL DIGESTION
- Using chemicals to break large food molecules into smaller ones
- SALIVA
- The liquid in the mouth containing chemicals that begin digesting food
- ENZYME
- A chemical in the body that speeds up the breakdown of food molecules
- CARBOHYDRATE
- A food molecule made of sugars joined together, used for energy
- STARCH
- A large carbohydrate made of hundreds of sugar molecules joined in a chain
- GLUCOSE
- A single small sugar molecule, small enough to be absorbed into the blood
- PROTEIN
- A large food molecule made of amino acids joined together, used for growth and repair
- AMINO ACIDS
- The small building blocks released when proteins are digested
- LIPID
- The scientific name for a fat, used by the body for storage and energy
- FATTY ACIDS AND GLYCEROL
- The two small products released when a fat is digested
