Digestion

Question 1

Carbohydrate digestion

Answer 1

Sucrose- disaccharide cane sugar split up into glucose and fructose
Lactose- disaccharide milk sugare split into glucos and galactose
Starches- large poly sachharides from non animal sources (potatoes and grains)- digested via ptayalins (pancreatic and salivary amylase)

Question 2

Protein digestion

Answer 2

pepsin breaks down collagen (CT of meat)- 10-20% of protein digestion active at low pH

pancreatic secretions: trypsin, chymotrypsin breaks proteins into smaller peptides. Carboxypolypeptides cleaves the ends of proteins. Proelastase (converted to elastase) breaks down elastin

Peptidases on brush border of duodenum and jejunum (end result is single AA, di and tripeptides)

Question 3

Fat digestion

Answer 3

most fats are triglycerides- emulsification, begins with agitation in stomach then bile salts and lecithin in bile reduce interfacial tension and allows for fragmentation in small intestine- so that pancreatic lipases can get to it

Pancreatic lipases will make single FAs and 2- monoglycerides

Bile salts form micelles and remove monoglycerides from FAs and transport them to bruch border for absorption

Steatorrhea- fatty diarrhea