The stomach also has three other functions as storage of food, mixing and controlled emptying. The chemical digestion that happens within the stomach is mainly from the enzymes released in the stomach from the pep side which begins the breakdown of protein. The stomach also releases gastric lipids that act on butterfat. Children have a gastric enzyme called rennim that aids in the coagulation of milk this causes milk to change from a liquid to a semi liquid. Rennim, also called Chymosin, protein-digesting enzyme that curdles milk by transforming caseinogen into insoluble casein; it is found only in the fourth stomach of cud-chewing animals, such as cows. Its action extends the period in which milk is retained in the stomach of the young animal. In animals that lack rennin, milk is coagulated by the action of pepsin, as is the case in humans. A commercial form of rennin, rennet, is used in manufacturing cheese and preparing junket. (Encyclopaedia Britannica, 2015) Rennin is absent in …show more content…
The two sphincters in the esophagus aid with the entrance of the food bolus and the exit of the food into the stomach.
The food bolus enters the stomach where the protein in the turkey and cheese are broken down by pepsin and HCI that break the protein to polypeptides. The fat within the cheese and the turkey and bread are broken down by tributyrinase to tributyrin to glycerol and fatty acids. The stomach issues for the storage, mixing and controlled emptying of food. There is a sphincter at the end of the stomach called the pyloric sphincter that controls the food from entering the small intestines.
As the food bolus leaves the stomach entering the small intestines the digestive process continues on the carbohydrates, protein and fat. The turkey cheese lettuce and bread are further broken down by pancreatic amylase digesting the starches breaking them down into disaccharides, lactose, sucrose, and maltose. These are further broken down into monosaccharides, lactose to glucose and galactose. Sucrase to broken down to glucose and fructose. Maltase breaks down to maltose to form 2 molecules of