DIGESTION, ABSORPTION AND RENAL SYSTEM Flashcards
WHAT TYPE OF GLYCOSIDIC BONDS ALLOWS FOR BRANCHING OF GLUCOSE RESIDUES (E.G. IN THE POLYSACCHARIDE STARCH)
ALPHA 1,6 GLYCOSIDIC BONDS
MECHANICAL AND CHEMICAL DIGESTION OF CARBOHYDRATES BEGINS WHERE?
in the mouth
WHAT ENZYME BREAKS DOWN THE ALPHA 1,4 GLYCOSIDIC BONDS?
ALPHA-AMYLASE
WHAT IS THE NAME OF THE LINEAR AND WHAT OF THE BRANCHED COMPONENT OF STARCH?
AMYLOSE - LINEAR
AMYLOPECTIN - BRANCHED
WHERE DOES THE MOST AND WHERE DOES THE LEAST OF CARBOHYDRATE DIGESTION OCCUR?
MOST IN THE SMALL INTESTINE, LEAST IN THE STOMACH
WHAT ARE AMYLOSE AND AMYLOPECTIN BROKEN DOWN INTO BY THE SALIVARY AMYLASE?
SMALLER CHAINS OF GLUCOSE CALLED DEXTRINS AND THE DISACCHARIDE MALTOSE
WHERE IS ALPHA AMYLASE DENTAURED?
IN THE STOMACH
THE MOST IMPORTANT ENZYME IN THE CARBOHYDRATE DIGESTION?
PANCREATIC AMYLASE
HOW ARE DISACCHARIDES BROKEN DOWN INTO MONOSACCHARIDES IN THE SMALL INTESTINE?
BY DISACCHARIDASES IN THE LUMINAL MEMBRANE OF THE BRUSH BORDER
WHAT DOES THE PANCREATIC ALPHA AMYLASE DO AFTER IT IS RELEASED INTO THE SMALL INTESTINE AS A COMPONENT OF PANCREATIC JUICE?
RESUMES THE BREAKDOWN OF DEXTRINS INTO SHORTER CARB CHAINS, MALTOSE AND OTHER DISACCHARIDES
ONCE CARBOHYDRATES ARE BROKEN DOWN INTO MONOSACCHARIDES (GLUCOSE, FRUCTOSE OR GALACTOSE), HOW AND WHERE ARE THEY TRANSPORTED?
INTO THE INTESTINAL CELLS, GLUCOSE AND GALACTOSE VIA ACTIVE TRANSPORT, FRUCTOSE VIA FACILITATED DIFFUSION
CHAIN OF UP TO HOW MANY AMINO ACIDS CAN BE SAFELY ABSORBED BY HUMANS?
UP TO 3 (TRIPEPTIDES)
WHERE DOES CHEMICAL (ENZYMATIC) DIGESTION (BREAKING DOWN OF PEPTIDE BONDS) OF THE PROTEINS START?
IN THE STOMACH
WHAT KIND OF PROTEIN DIGESTION OCCURS IN THE MOUTH?
MECHANICAL; LARGE PROTEIN PIECES SEPARATED THROUGH CHEWING
HOW ARE PROTEINS DENATURED AND THEIR 3D STRUCTURE UNFOLDED?
BY THE HYDROCHLORIC ACID
WHAT TYPES OF PROTEIN DIGESTION OCCUR IN THE STOMACH?
CHEMICAL AND MECHANICAL
WHICH CELLS SECRETE HCl?
PARIETAL
WHICH CELLS SECRETE PROENZYME (ZYMOGEN) PEPSINOGEN?
CHIEF (AKA ZYMOGENIC CELLS)
WHAT IS PEPSINOGEN?
INACTIVE FORM OF ENZYME PEPSIN RELEASED BY THE CHIEF CELLS IN THE STOMACH
WHAT STIMULATES CONVERSION OF PEPSINOGEN TO PEPSIN?
HCl LOWERING THE pH TO 3.5 (OPTIMAL pH FOR PEPSIN!!!)
WHAT PERCENTAGE OF INGESTED PROTEINS ARE DIGESTED BY PEPSIN AND WHAT DOES PEPSIN DO EXACTLY?
20%, BREAKS PEPTIDE BONDS
ORDER THE MAIN NUTRIENTS BASED ON THE TIME REQUIRED FOR THEIR DIGESTION, FROM LONGEST TO SHORTEST?
FAT, PROTEIN, CARBOHYDRATES
WHAT DOES DENATURATION DO TO PROTEINS?
MAKES THEM LOSE THEIR FUNCTION?
WHY IS INSULIN INJECTED RATHER THAN INGESTED?
BECAUSE IT IS A PROTEIN AND ITS FUNCTION WOULD BE DESTROYED BY DENATURATION AND ENZYMATIC FUNCTION IN THE STOMACH