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Digestión Química de los Alimentos

Digestión Química de los Alimentos. Giselle Marie Ortiz II Semestre Medicina. 3. 2. 4. 7. 5. 8. Leche desc. + pancreatina (37ºC). Leche desc. + pancreatina (20ºC). Leche desc. + pancreatina (0ºC). Leche evap. + pancreatina. Leche evap. + pancreatina + sales biliares.

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Digestión Química de los Alimentos

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  1. Digestión Química de los Alimentos Giselle Marie Ortiz II Semestre Medicina

  2. 3 2 4 7 5 8 Leche desc. + pancreatina (37ºC) Leche desc. + pancreatina (20ºC) Leche desc. + pancreatina (0ºC) Leche evap. + pancreatina Leche evap. + pancreatina + sales biliares Leche desc. + pancreatina herv.

  3. Leche desc. + agua destilada Leche desc. + pancreatina herv. Leche desc. + pancreatina (37ºC)

  4. Leche desc. + pancreatina (0ºC) Almidón 1% herv. + pancreatina Leche desc. + pancreatina (20ºC)

  5. Leche evap. + pancreatina + sales biliares Leche evap. + pancreatina

  6. Almidón herv. + pepsina + HCl 0.8 % Leche evap. + pepsina + HCl 0.8 % Albúmina + pepsina + NaHCO3 0.5 % Albúmina + pepsina (37ºC) Albúmina + pepsina herv. + HCl 0.8 % (37ºC) Albúmina + pepsina + HCl 0.8 % (37ºC)

  7. Albúmina + pepsina herv. + HCl 0.8 % (37ºC) Albúmina + pepsina (37ºC) Albúmina + pepsina + HCl 0.8 % (37ºC)

  8. Albúmina + pepsina + NaHCO3 0.5 % Leche evap. + pepsina + HCl 0.8 % Almidón herv. + pepsina + HCl 0.8 %

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