Lecture 7 Digestion

Question 1

What is digestion?

Answer 1

The breakdown of nutrients into absorbable form.

Question 2

Where can digestion occur?

Answer 2

Mouth, esophagus, stomach, small intestine, large intestine, liver, gallbladder, and pancreas.

Question 3

What are the two types of digestion?

Answer 3

Physical/mechanical and chemical

Question 4

What are the ways we physically/mechanically digest food?

Answer 4

chewing, mixing, squeezing

Question 5

What is peristalsis?

Answer 5

The squeezing of food through GI tract.

Question 6

What works like scissors and cut chemical bonds?

Answer 6

Digestive enzymes

Question 7

What are the 3 types of chemical digestion?

Answer 7

Enzymes, acids, and emulsifiers

Question 8

What is bolus?

Answer 8

chewed food at the moment of chewing.

Question 9

What is chyme?

Answer 9

When food leaves the stomach to the small intestine, consisting of gastric juices and partly-digested food.

Question 10

What part of the small intestine does digestion occur?

Answer 10

Duodenum

Question 11

What parts of the small intestine does absorption occur?

Answer 11

Jejunum and Ileum

Question 12

All enzymes are _______.

Answer 12

Proteins

Question 13

All enzymes have an ____________ and ______ range.

Answer 13

optimal temperature and pH

Question 14

What breaks down carbohydrates?

Answer 14

Carbohydrase

Question 15

What breaks down proteins into smaller peptides or single amino acids?

Answer 15

Protease

Question 16

What catalyzes the hydrolysis of fats?

Answer 16

Lipase

Question 17

What are the two types of starch?

Answer 17

amylose and amylopectin

Question 18

α- Amylase is what type of enzyme?

Answer 18

endoenzyme

Question 19

α-amylase cleaves where on α-1,4 glycosidic linkages?

Answer 19

At random

Question 20

β-Amylase is what type of enzyme?

Answer 20

Exoenzyme

Question 21

Where does β-Amylase cleave?

Answer 21

The second α-1,4 glycosidic linkages

Question 22

What are the sources of α-amylase?

Answer 22

animals, plants, and microbes

Question 23

What are the sources of β-Amylase?

Answer 23

Plants and microbes

Question 24

γ-Amylase is what type of enzyme?

Answer 24

Exoenzyme

Question 25

Where does y-amylase cleave?

Answer 25

α-1,6 glycosidic linkages as well as the last α-1,4 glycosidic linkages at the end of amylose and amylopectin

Question 26

What two enzymes help digest starch into glucose?

Answer 26

Amylase and maltase

Question 27

Where can you find α- amylase?

Answer 27

Saliva and pancreas

Question 28

The iodine test detects what starch?

Answer 28

Amylose

Question 29

Why are proteins important?

Answer 29

They make up 50% or more of the cells dry weight. All enzymes are proteins and catalyze reactions. Nutritional value and texture.

Question 30

What composes a protein?

Answer 30

Amino acids joined by peptide bonds

Question 31

What are the categories amino acids can be classified into?

Answer 31

Hydrophobic and hydrophilic

Question 32

What are the subcategories of hydrophilic?

Answer 32

uncharged, positively charged, and negatively charged.

Question 33

Pepsin preferentially cleaves what?

Answer 33

hydrophobic aa

Question 34

What has an inactive form produced by the pancreas?

Answer 34

Trypsin and chymotrypsin

Question 35

Trypsin cleaves at the carboxyl side of what two aa?

Answer 35

Lysine and arginine

Question 36

Chymotrypsin cleaves at the carboxyl side of what aa?

Answer 36

tyrosine, tryptophan, and phenalanine.

Question 37

Carboxypeptidase cleaves where?

Answer 37

The terminal aa

Question 38

What are proteases in fruits and vegetables?

Answer 38

Papain-papaya Bromelin-pineapple Ficin-fig actinidin- kiwi Zingibain-ginger

Question 39

What is the most abundant protein found in mammals?

Answer 39

Collagen

Question 40

What protein has a triple coil structure?

Answer 40

Collagen

Question 41

How can collagen be softened?

Answer 41

Cooking and hydrolysis

Question 42

When collagen is cooked it turns into?

Answer 42

Gelatin

Question 43

What is gelatin?

Answer 43

A colorless food ingredient derived from collagen

Question 44

Collagen is a _______ protein background.

Answer 44

Ordered

Question 45

Gelatin is a _________ protein background.

Answer 45

Chaotic

Question 46

When enzymes digest gelatin what occurs after temp cools down?

Answer 46

It remains as a liquid