What happens to materials that are not absorbed during digestion, and how are they egested?
What happens to materials that are not absorbed during digestion, and how are they egested?

What happens to materials that are not absorbed during digestion, and how are they egested?
What is the relationship between the rate of transit of materials through the large intestine and their fiber content?
How is the structure of villi epithelial cells adapted for efficient food absorption?
How do acid conditions in the stomach aid hydrolysis reactions and help control pathogens in ingested food?
How do nervous and hormonal mechanisms regulate the volume and content of gastric secretions?
What is the function of exocrine glands, and how do they secrete digestive juices to the body surface or the lumen of the gut?
How are nervous and hormonal mechanisms involved in the control of digestive juice secretion?
How did the falsification of theories about scurvy lead to a new understanding of the disease, particularly the failure of attempts to induce scurvy in laboratory rats and mice?
How can databases of nutritional content of foods and software be used to calculate the intake of essential nutrients from a daily diet?
How can the energy content of food be determined by combustion, and why is this method useful?
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