What is the  exact chemical reaction that takes palce in stomach when i eat Boiled Oats?
458884
do you mean duodenum? that is the large intestine with the small intestine being the ileum. not sur ewhich enzymes are present in each part, been a while since school. look up human enzymes
982072
Al(OH)3 + 3HCl --> AlCl3 + 3H2O\n\nI think that HCl is the main acid in stomach acid.  You could use the same idea for Mg(OH)2; it would form water and magnesium chloride.  Same with any hydroxide salt.  It would make water and then the other two elements would bind to make a salt.
828460
eat less fibre and keep up your water inake. i take a source twice daily and i'm fine. i have something with fibre in it for breakfast and something for after lunch, with plenty of water in between. it's a sensible routine. think of what you're putting in your stomach, it's bound to be reacting if you'e eating too much. ask your doctor, to book you an appointment with a health nutrisianist or dietition.
166041
Heartburn: eat a piece of bread to absorb the stomach acid.\nHiccups: Spoonfull of sugar poured down the back of your throat. Swallow it dry.
415407
No, the human stomach has a pH of around 2. Stomach acid is a solution of hydrochloric acid (HCl). \n\nHF (hydrofluoric acid) is NOT a strong acid. Sure, it's extremely corrosive, but a true STRONG acid is defined as one that dissociates completely in solution. HF does not dissociate completely.\n\nHCl *does* dissociate completely into H+ and Cl- ions in aqueous solution. In highly concentrated solutions of strong acids like HCl (or nitric acid, perchloric acid, phosphoric acid, bromic acid or iodic acid), you can actually attain NEGATIVE pH. That's extremely acidic.\n\nOh, and if you were wondering why the stomach doesn't corrode itself under healthy conditions... The stomach lining secretes a THICK layer of mucus. That mucus is laced with sodium bicarbonate (a weak base). Sodium bicarbonate acts as a buffer to gently neutralize the acid in the stomach.
146503
chemical reaction\n-------------------\nBaking soda added to water raises the temperature slightly. Chemical reactions are either endothermic or exothermic. Endothermic means you have to put energy (heat) in to make the reaction go while exothermic means there's energy (heat) left over. Left over heat will raise the temperature. Baking soda and water is exothermic and so the water gets a little warmer. This is because the binding energy of the chemical bonds of the products has an excess over the binding energy of the components. Therefore, energy is released and the water warms up.\n\nEndothermic reactions do not usually go off at room temperature without heating. Baking soda is NaHCO3 and water is H2O. Added together you get NaOH and H2CO3 which are sodium hydroxide and carbonic acid. Carbonic acid is the fizz in soda. Eventually the mixture releases CO2 gas when the H2CO3 breaks down into H2O and CO2. The solution of H2O and CO2, if left alone uncorked, will lose its fizz. The water CO2 mixture will cool off slightly when the fizz (CO2) is released because the CO2 takes some energy with it. As the water evaporates it cools off because the warm molecules of water evaporate first! That's right! The warm ones!\n\nWhen we say temperature we really mean the average temperature of the molecules in a glass of water. Some are colder than average, some are warmer and many are close to the average. Evaporation requires energy, called the latent heat of vaporization. This heat comes from the warm water molecules. When the water evaporates it cools the glass off. That's why sweating makes you cool off too.\n\nA reaction that is endothermic will take place at a much slower rate because there are always some warmer molecules in the mixture. When we warm up the chemicals we raise the average temperature and a lot of the molecules can then react. When you mix bread dough the mix usually gets noticeably warmer after you put in all the ingredients. This is probably safe to try out at home with some adult help. Just ask your folks to help you whip up a batch of "soda bread." You can eat the result!
755211
IANAD (I am not a doctor) but if I had to guess, I would say its the body's reflex. If there's a foreign body that needs to be removed from the digestive tract, I'd assume the body will kneejerk and remove everything from the digestive tract. This can occur via diarrhea or vomiting. By keeping the contaminated food in the body for as little time as possible, the body defends itself against possible infection.\n\nIf you have food poisoning, don't take anything to combat your upset stomach. Your body's trying to clean itself and you stopping that process could make things very bad. Last time I had food poisoning it took me 3 days to fully recover (leftover steak casserole, bad meat is the worst food poisoning ever). I'd say if your diarrhea/vomiting lasts longer than that, see a doctor.
1141424
No one but a doctor could tell you for sure. I would hesitate to recommend anything without consulting your doctor, because the wrong thing could hurt you. have you tried Mylanta, Rolaids, or Tums? Does it occur after you have eaten any particular thing? Try to document when it occurs, what you were doing, what you had eaten, anything that seems relevant.. if it becomes too severe go to your local Emergency room, otherwise see your doctor as soon as possible.
226562
Stomach produces acid to process food, pancreas produces neutralizing alkaline.  Overall, the body maintains neutral pH.
595046
I'm a vegetarian and I still have indigestion. I used to weigh 230 lbs. Now I weigh 130 lbs. It did not eliminate indigestion. Orange juice tears me up. So does cabbage.
154516
Gas, my dear . .gas and acids in the stomach.
53562
Any reaction beyond joy and good digestion is an allergy or food sensitivity.  If you are having any, then you probably are allergic.  Like the others have said, rashes, splotches, red marks, itchiness, hives, stomach upset including diarrhea or cramps, or anything that makes you feel bad if you eat it!  Period.  Don't look for specific signs only, see how you feel when you eat it.  \nIf you only derive pleasure and joy and no bad reactions, then you're probably ok...but watch nevertheless.  \n\nGood luck.
971155
Gargle with warm salt water, (1 tsp salt to 8 oz water) then eat a bowl of warm oatmeal.
684576
1) Fermentation - when making bread dough, yeast, sugar, salt, and water are combined. The yeast eat the sugar and ferment it creating alcohol and carbon dioxide. The carbon dioxide is responsible for bread raising.\n\n2) Acid/base chemistry - when making biscuits and other quick breads, the bubbles in the dough are formed by the reaction between baking soda (base) and an acid. The acid can be buttermilk, lemon juice, or vinegar.\n\n3) Caramelization - when sauteing meat, the goal is to develop a deep brown crust. This crust gives most meat its distinctive taste and is a hallmark of French cooking. Caramelization is the result of heat breaking down proteins into simple sugars giving the food a slightly sweet and complex taste.
233852
Perhaps the fruit acids are reacting to your stomach acids.
800273
Hydrochloric acid or gastric acid is very corrosive with a pH of about 2-3.  It would easily wear away the walls of the stomach if the it weren't protected by layers of thick mucous.  \n\nA peptic ulcer is formed when the mucous wears away and the stomach wall is exposed to gastric acid.   These ulcers can be quite painful and mimic a heart attack.  Acid reflux or heartburn is also a result of gastric acid corroding the esophagus, which is not protected with such a layer of mucous.
402900
Digestive Enzymes - acid reflux is most often the case of not enough acid in the stomach leading to poor food digestion.  As the food sits their, fermentation occurs increasing the gas in your stomach.  When the gas releases, the acid in the stomach goes up into the esophagus with the gas - and you get the reflux and burn.  Try taking some multipurpose digestive enzymes with your meal (about 10 min prior to eating) and you should get some good results.  Find the plant based ones - not the animal based. The animal based enzymes don't work in as wide of a pH range.