Class 7 Exam > Class 7 Videos > Food Digestion; Curdling of Milk - Physical & Chemical Changes, Science, Class 7
Food Digestion; Curdling of Milk - Physical & Chemical Changes, Science, Class 7 Video Lecture
FAQs on Food Digestion; Curdling of Milk - Physical & Chemical Changes, Science, Class 7 Video Lecture
| 1. What is food digestion? |  |
Ans. Food digestion is the process by which the body breaks down food into smaller molecules that can be absorbed and utilized by the body. It involves both mechanical and chemical processes that occur in the digestive system.
| 2. What is curdling of milk? | |
Ans. Curdling of milk is a process in which milk separates into curds (solid) and whey (liquid) due to the action of certain enzymes or acids. It is a natural process that occurs when milk is exposed to acidic conditions or when certain bacteria or fungi are added to milk.
| 3. What are physical changes in food digestion? | |
Ans. Physical changes in food digestion refer to the mechanical processes that occur during digestion. This includes the chewing and grinding of food by the teeth, the mixing and churning of food in the stomach, and the movement of food through the digestive tract.
| 4. What are chemical changes in food digestion? | |
Ans. Chemical changes in food digestion involve the breakdown of food molecules through the action of enzymes and acids. This includes the breakdown of carbohydrates into simple sugars, proteins into amino acids, and fats into fatty acids and glycerol. These smaller molecules can then be absorbed by the body for energy and other functions.
| 5. How does curdling of milk occur? | |
Ans. Curdling of milk occurs when the proteins in milk, primarily casein, coagulate and form a solid mass. This can happen when milk is exposed to acids, such as lemon juice or vinegar, or when certain bacteria or fungi produce acids. The acid causes the proteins to denature and bind together, resulting in the formation of curds.
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Nov 14, 2024 Last updated |
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