食糜人胃引起胃液分泌的特点是

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消化吸收蛋白质等大分子物质储存食物将食物与胃液混合形成食糜分泌可消化食物的胃液

胃液的酸度含量较高而酶含量较低胃液的酸度低而酶含量也低胃液的酸度含量较高而酶含量更高胃液的酶含量较高而酸度更高胃液的酶含量较高而酸度较低

胃液的酸度和胃蛋白酶含量均高胃液的酸度和胃蛋白酶含量均低以胃蛋白酶含量增高为主以胃液的酸度增高为主胃液分泌的量较少

分泌可消化食物的胃液储存食物将食物与胃液混合形成食糜吸收营养

胃液的酸度和胃蛋白酶含量均高胃液的酸度和胃蛋白酶含量均低以胃蛋白酶含量增高为主以胃液的酸度增高为主胃液分泌的量较少

胃液的酸度和胃蛋白酶含量均高胃液的酸度和胃蛋白酶含量均低以胃蛋白酶含量增高为主以胃液的酸度增高为主胃液分泌的量较少

量大，酸度高，消化力较弱量大，酸度高，消化力较强量大，酸度低，消化力较强量小，酸度低，消化力较弱量小，酸度低，消化力较强

胃液酸度较低而酶含量低胃液酸度较低而酶含量也低胃液酸度较高而酶含量低胃液酸度较高而酶含量也高胃液酸度较低而酶含量高

使食物与胃液充分混合促进唾液淀粉酶对淀粉的消化将食物研磨成食糜连续不断的将食糜排入小肠有利于胃液的分泌

酸度高，消化力高酸度高，消化力低酸度低，消化力高酸度低，消化力低酸度低，消化力高，黏液多

量大、酸度高、消化力较弱量大、酸度高、消化力较强量大、酸度低、消化力较强量小、酸度低、消化力较弱量小、酸度低、消化力较强