Explain how the tissue of the esophagus and tissue of the trachea can be differentiate

Trachea: It is the wind pipe — making it a part of the respiratory system

Esophagus: It is the food pipe — making it a part of the digestive system

Trachea: It is shorter, 10–11 centimeters. It connects upper airway to the lungs

Esophagus: It is longer, 25 centimeters. It connects mouth to the stomach

Trachea: It is cartilaginous, made of C-shaped semicircular cartilages. They give it structural stability and prevents it from collapsing

Esophagus: It is muscular. It contracts in a wave-like motion through it’s length to propel food from mouth to stomach a.k.a swallowing

Trachea: It’s opening is protected by Epiglottis, a flap like structure, to prevent food from accidental entering the air passage. It prevents choking

Esophagus: It’s opening is protected by two sphincters. They are muscular rings that constrict to close the esophagus off when food is not being swallowed.

Trachea: It has 2 portions — cervical and thoracic i.e. neck and chest portions.

Esophagus: It has 3 portions — cervical, thoracic and abdominal i.e. neck, chest and stomach portions.

I thought I have answered this question before. Yes emzymes are sensitive to PH and temperature.

Explanation:

if the temperature is above 60 - 70 degree celcius, it looses it's ability to catalyse as such emzymes are kept within the normal body temperature to function effectively. Emzymes are also sensitive to PH changing the pH of its surroundings will also change the shape of the active site of an enzyme and also changing the pH will affect the charges on the amino acid molecules.