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Definition
| any of a class of organic compounds that contains at least one amino group |
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| Any of a group of organic compounds that includes sugars, starches, celluloses, and gums and serves as a major energy source in the diet of animals. These compounds are produced by photosynthetic plants and contain only carbon, hydrogen, and oxygen, |
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Definition
| the semifluid mass into which food is converted by gastric secretion and which passes from the stomach into the small intestine. |
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Definition
| the process in the alimentary canal by which food is broken up physically, as by the action of the teeth, and chemically, as by the action of enzymes, and converted into a substance suitable for absorption and assimilation into the body. |
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Definition
| 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. |
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Definition
| Any of various soft, solid, or semisolid organic compounds constituting the esters of glycerol and fatty acids and their associated organic groups. |
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Definition
| one of the minute, wormlike processes on certain membranes, esp. on the mucous membrane of the small intestine, where they serve in absorbing nutriment |
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Definition
| any of a group of organic substances essential in small quantities to normal metabolism, found in minute amounts in natural foodstuffs or sometimes produced synthetically |
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Definition
| a substance thought to be the essential nitrogenous component of all organic bodies. |
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