Explanation

• Anaerobic respiration is a process of cellular respiration that occurs in the absence of oxygen (O2).
• It is used by small microorganisms like fungi and bacteria, as well as muscle cells during intense exercise.
• Anaerobic respiration produces less energy than aerobic respiration and typically results in the production of lactic acid or ethanol and carbon dioxide.

Explanation

• During exhalation, the diaphragm relaxes and moves upwards.
• It decreasing the volume of the thoracic cavity and allowing air to leave the lungs.

Explanation

• When the rhythmic action of the digestive tract (peristalsis) speeds up.
• It can lead to diarrhea.

Explanation

• When the rhythmic action of the digestive tract (peristalsis) slows down, it can lead to constipation.
• Peristalsis is the coordinated muscle contraction and relaxation that moves food through the digestive system.

Explanation

The large intestine (colon) is responsible for absorbing:

• Water
• Mineral salts (electrolytes)
• Some vitamins (like vitamin K and biotin)

Explanation

• The small intestine, also known as the small bowel, is the primary site of nutrient absorption in the human body.
• The walls of the small intestine are lined with finger-like projections called villi, which increase the surface area for absorption.
• Nutrients like carbohydrates, proteins, fats, vitamins, and minerals are absorbed into the bloodstream through the small intestine.

Explanation

• The oesophagus (also known as the esophagus) is a muscular tube that acts as a pathway to transport food from the pharynx (throat) to the stomach.
• It uses peristalsis (wave-like muscle contractions) to move the food bolus into the stomach.

Explanation

• When food is mixed with saliva and chewed, it is broken down into a soft, flexible, semi-solid mass called a bolus.
• This bolus is then swallowed, and it passes through the esophagus into the stomach.

Explanation

• In the mouth, saliva contains the enzyme amylase.
• It starts the chemical digestion of carbohydrates (such as starches and sugars).
• By breaking them down into simpler sugars like maltose and dextrin.

Explanation