<unk>  is a laboratory technique that reduces food to protein, fat, carbohydrates, fiber, minerals, vitamins, and non-nutrient compounds for analytical or research purposes. Digestive agents such as pepsin and hydrochloric acid are typically used to accomplish<unk> .
Artificial digestion
Ileojejunal bypass
Duodenal-jejunal bypass liner
Enterotomy
Jejunoileal bypass
Adjustable gastric band
Meal replacement
Gastroduodenostomy