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How does the food change in consistency and form?
The process of cooking or digestion often changes the consistency and form of food through physical and chemical processes. Heat can cause softening or breakage of fibers, proteins, and fats, changing the texture (e.g., raw to cooked, hard to soft). Enzymes and acids can break down starches and proteins, affecting the texture and structure, such as when dough rises or meat tenderizes. Moisture loss or absorption can change consistency, such as dehydrating or thickening.
2. How could the body absorb the nutrients from the foods we eat?
The digestive system is the main medium through which the body absorbs nutrients, and this mainly occurs in the small intestine. Once food has been broken down into simpler molecules by enzymes and stomach acids, nutrients such as carbohydrates, proteins, fats, vitamins, and minerals are absorbed through the villi and microvilli of the intestinal lining. The absorbed nutrients then enter the bloodstream or lymphatic system to be transported to cells for use in energy, growth, and repair.