end product of protein digestion
21Medieval cuisine — A group of travelers sharing a simple meal of bread and drink; Livre du roi Modus et de la reine Ratio, 14th century. Medieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, a… …
22digestive system disease — Introduction any of the diseases that affect the human digestive tract. Such disorders may affect the esophagus, stomach, small intestine, large intestine (colon), pancreas, liver, or biliary tract. A prevalent disorder of the digestive… …
23Dr. Hay diet — The Dr. Hay diet (also called the Hay Diet) is a nutrition method developed by the New York physician William Howard Hay in the 1920s. It claims to work by separating out food groups into those which are alkaline, acidic and neutral . Acid foods… …
24enzyme — /en zuym/, n. Biochem. any of various proteins, as pepsin, originating from living cells and capable of producing certain chemical changes in organic substances by catalytic action, as in digestion. Cf. ase. [1880 85; < MGk énzymos leavened (Gk… …
25bacteria — bacterial, adj. bacterially, adv. /bak tear ee euh/, n.pl., sing. bacterium / tear ee euhm/. ubiquitous one celled organisms, spherical, spiral, or rod shaped and appearing singly or in chains, comprising the Schizomycota, a phylum of the kingdom …
26Oligopeptidase — is an enzyme that cleaves peptides but not proteins, a property that is due to its structure: the active site of this enzyme is located at the end of a narrow cavity which can only be reached by peptides. These oligopeptides, peptides,… …
27Nattō — Natto is typically eaten on rice Nattō (なっとう or 納豆?) is a traditi …
28Composting — Portalpar|Sustainable development|Sustainable development.svgComposting is the aerobic decomposition of biodegradable organic matter, producing compost. (Or in a simpler form: Composting is the decaying of food, mostly vegetables or manure.) The… …
29Equine anatomy — The anatomy of the horse comes with a large number of horse specific terms. External anatomy* back: the area where the saddle goes, begins at the end of the withers, extends to the last thoracic vertebrae. (Colloquially includes the loin or… …
30Fructose — D Fructose …
