The process of chewing one’s food

• Salivary amylase

• Chyme

• Mastication

• Fiber

A condition in which blood sugar levels rise far above normal levels

• Homeostasis

• Hyperglycemia

• Hypoglycemia

• Jejunum

Are made up of sugar molecules that are strung together in long chains. They are found in foods such as whole grains, fruit and vegetables

• Simple Carbohydrates

• Insulin

• Maltase

• Complex Carbohydrates

Digestive enzyme in saliva that catalyzes the hydrolysis of starch into maltose

• Salivary Amylase

• Maltase

• Sucrase

• Pancreas

Small, finger-like projections that protrude from the lining of the intestinal wall, increasing the surface area for nutrient absorption

• Small Intestines

• Stomach

• Intestinal Villi

• Duodenum

The state of the body in which variables are regulated so that internal conditions remain stable and relatively constant

• Hyperglycemia

• Hypoglycemia

• Homeostasis

• Glucagon

A condition in which blood sugar levels fall far below normal levels

• Hyperglycemia

• Hypoglycemia

• Homeostasis

• Liver

The enzyme that catalyzes the hydrolysis of maltose to the simple sugar glucose

• Sucrase

• Pancreas

• Maltase

• Salivary Amylase

These molecules are made of just one or two sugar molecules. They are the quickest source of energy, as they are very rapidly digested

• Chyme

• Complex Carbohydrates

• Glucagon

• Simple Carbohydrates

Is the semifluid mass of partly digested food that is expelled by the stomach into the duodenum and moves through the intestines during digestion

• Mastication

• Chyme

• Maltase

• Salivary Amylase