The digestion process from the mouth to the small intestine is to break down the dissacharides, polyssacharides, and monossacharides. The break down of carbohydrates is only possible by the secretion of digestive enzymes into the gastrointestinal tract and then converted into sugars so they can be absorbed into the blood stream and used for energy.
Digestion begins in the mouth, in the mouth the saliva. Saliva has an enzyme called amylase which breaks down the carbohydrate into more complex carbs into simpler types. In the stomach enzymes still are breaking down the carbohydrates, the digesgtion though begins to slow down as the stomach acids are released from the glands in the stomach.
Digestion moves on to the small intestine and liver. In the small intestine another version of amylase is released by the pancreas into the first part of small intestine called the duodenum. The amylase like enzyme cuts down the carbohydrates making them into simple sugars like maltose, lactose and sucrose. The carbohydrate continues its path through the small intestine and uses enzymes called maltase, lactase and sucrase. These enzymes breakdown the sugars the first part of the intestine started to make and then eventually are made into to glucose and absorbed through the intestinal walls into the bloodstream.
Digestion of the liver begins after the carbohydrates are fully broken down into sugars and is absorbed through the walls of the small intestine and into the blood stream. After it is absorbed into the bloodstream it is carried to the liver where it is stored or distributed to cells throughout the body for energy.
Monday, December 1, 2008
Thursday, November 20, 2008
Ingrediants In Pizza
Wheat- originally from Asia
Bakers Yeast- found worldwide
Olives and olive oil- from the Mediterranean
Tomato- from South America
Mozzarella cheese- from Asian water buffalo
Basil- from IndiaOregano- from Mediterranean
Garlic from Central AsiaChile Peppers - from South America
Pepperoni sausage- pork(Asia) & beef (Africa)
Mushrooms- found worldwide
Anchovies- also worldwide
Bakers Yeast- found worldwide
Olives and olive oil- from the Mediterranean
Tomato- from South America
Mozzarella cheese- from Asian water buffalo
Basil- from IndiaOregano- from Mediterranean
Garlic from Central AsiaChile Peppers - from South America
Pepperoni sausage- pork(Asia) & beef (Africa)
Mushrooms- found worldwide
Anchovies- also worldwide
Digestion Of Fats
How Fat is Digested
no real breakdown of fat occurs until the fats reach the duodenum in the form of gastric chyme.
Fat breakdown in the small intestine
Fat digestion and absorption requires that the complex fat molecules be broken down into smaller molecules. It's done by the Lipase and the it chops up lipid molecules into fatty acid molecules and glycerol molecules. And mixing the fat with the digestive enzyme lipase, which enters the duodenum from the pancreas. Also fat does not dissolve in water, the fat molecules enter the duodenum in a large mass, which makes it hard for the pancreatic lipase enzymes to attack them, since lipase is a water soluble enzyme can only attack the surface of the fat molecules. And Emulsification allows lipase to gain easier access to the fat molecules and this accelerates their breakdown and digestion.
How Fat Is Digested And Absorbed Into The Bloodstream
Lipase and other digestive juices break down the fat molecules into fatty acids and types of glycerol. Absorption of fat into the body, that will take about 10-15 minutes, will occur in the villi. And only about 5% of absorbed fat can be converted into glucose, a significant proportion of digested fat is typically stored as body fat in the adipose cells. The glycerol part is absorbed by the liver and is either converted into glucose, and used to help breakdown glucose into energy.
Digestion and Absorption of Food Fats
Cholesterol is the precursor to bile acids, which are needed to digest and absorb fatty acids. Saturated fatty acids in membrane integrity by having appropriate fatty acids for certain parts of membrane structures. Polyunsaturated fatty acids also provide raw material for membranes, and work as precursors to the various prostaglandins. Fat digestion of phospholipids and other lipids makes up very small, but important, part of the building blocks for tissue.Usually The digestion of regular fats and oils, requires bile acids as well as lipases. 95 % of the fat is available for digestion when the mixture of fatty acids is varied.Short- and medium-fat acids such as milk fat or coconut oil or palm kernel oil are broken off from the triglycerides without the need for bile. Fat digestion of cholesterol and other sterols is not described correctly. Cholesterol and other sterols do not have any calories, and the amount that is absorbed is small except in infants. The slow digestion of fat is really nature’s way of keeping an even amount of the energy.
no real breakdown of fat occurs until the fats reach the duodenum in the form of gastric chyme.
Fat breakdown in the small intestine
Fat digestion and absorption requires that the complex fat molecules be broken down into smaller molecules. It's done by the Lipase and the it chops up lipid molecules into fatty acid molecules and glycerol molecules. And mixing the fat with the digestive enzyme lipase, which enters the duodenum from the pancreas. Also fat does not dissolve in water, the fat molecules enter the duodenum in a large mass, which makes it hard for the pancreatic lipase enzymes to attack them, since lipase is a water soluble enzyme can only attack the surface of the fat molecules. And Emulsification allows lipase to gain easier access to the fat molecules and this accelerates their breakdown and digestion.
How Fat Is Digested And Absorbed Into The Bloodstream
Lipase and other digestive juices break down the fat molecules into fatty acids and types of glycerol. Absorption of fat into the body, that will take about 10-15 minutes, will occur in the villi. And only about 5% of absorbed fat can be converted into glucose, a significant proportion of digested fat is typically stored as body fat in the adipose cells. The glycerol part is absorbed by the liver and is either converted into glucose, and used to help breakdown glucose into energy.
Digestion and Absorption of Food Fats
Cholesterol is the precursor to bile acids, which are needed to digest and absorb fatty acids. Saturated fatty acids in membrane integrity by having appropriate fatty acids for certain parts of membrane structures. Polyunsaturated fatty acids also provide raw material for membranes, and work as precursors to the various prostaglandins. Fat digestion of phospholipids and other lipids makes up very small, but important, part of the building blocks for tissue.Usually The digestion of regular fats and oils, requires bile acids as well as lipases. 95 % of the fat is available for digestion when the mixture of fatty acids is varied.Short- and medium-fat acids such as milk fat or coconut oil or palm kernel oil are broken off from the triglycerides without the need for bile. Fat digestion of cholesterol and other sterols is not described correctly. Cholesterol and other sterols do not have any calories, and the amount that is absorbed is small except in infants. The slow digestion of fat is really nature’s way of keeping an even amount of the energy.
Digestion Of Carbohydrates
What are Carbohydrates?
Carbohydrates are one of three macronutrients the body uses for energy. A carbohydrate broken down is just sugar. What is found in carbohydrates can be simple or compound, and both forms of these carbohydrate provide different things for our bodies.
The Chemical Structure of a Carbohydrate
Carbohydrates are a main source of energy for the body and are made of carbon, hydrogen, and oxygen. In order for humans to use the energy carbohydrates give us we must metabolize them. The process we undergo is the opposite of what plant does which helps provide use with the carbohydrates because plants take in carbon dioxide and release oxygen and allows for the production of carbohydrates. The process converts the sun's light energy into a form of chemical energy useful to humans.
The plants make carbon dioxide from air, water, and energy from the sun into air, forming the chemical strutcture:
(C6H12O6) (6 CO2 + 6 H2O + energy = C6H12O6 + 6 O2
Simple Carbohydrates
Simple Carbohydrates are simple sugars made of monosaccharide or disaccharide parts. Monosaccharides are things like glucose , fructose and galactose. Theres anthoer type of monosaccharides called Oligosaccharides which are carbohydrates made of two to ten monosaccharides. The sugars composed of two sugars are specifically referred to as disaccharides, or double sugars, coming from root of the word di which means two. Disaccharides are composed of sucrose, maltose, and lactose.
Complex Carbohydrates
Complex carbohydrates are also known as polysaccrides. Polysaccrides are long chains of sugar known as polymers. The signifacance of polysaccrides to the human body are for the simple components of nutrition like starch, glycogen, and dietary fiber.
Refrences-
Collins, Anne. "How We Digest Carbohydrates." Digestion of Carbohydrates. 18 Nov. 2008 http://www.annecollins.com/digestion-of-carbohydrate.htm.
Koesling, Nick. "Carbohydrates." Fitness Guidelines. 18 Nov. 2008 http://www.fitnessguideline.com/articles/carbohydrates-types.html.
Rasberry, Cathrine N. "Carbohydrates." Carbohydrates. 18 Nov. 2008 .
Tuesday, November 18, 2008
Digestion of Proteins
How Protein Goes Through The Body
First you put the pizza to your mouth and take a bite. Then after you chew up your bite, you begin to swallow it and it goes down your throat. Then protein generally takes the form of very complex molecules, arranged in chains of amino acids. So the bonds binding these complex molecules together must first be broken down. This digestive process begins in the stomach, where hydrochloric acid, attacks the protein molecules separating them and breaking them down into amino acids.
Digestion of proteins continues into the first segment of the small intestine. Then trypsin breaks down a protein into single amino acid molecules, through a process called hydrolysis. During hydrolysis, a water molecule is inserted between the two amino acids which are bonded together. This breaks the bond between them. After the breakdown, the amino acids are small enough to pass through the intestinal lining into tiny veins in the villi.
Next the amino acids are distributed by both red blood cells and by the liquid blood plasma to tissues throughout the body where they are used in the creation and repair of cell structures. Such is the demand for protein, the body maintains a constant balance of amino acids in the blood.
Chemical Structure
Protein are made up of elements such as carbon, hydrogen, nitrogen, phosphorus, oxygen, and sulfur. All proteins are polymers of amino acids, and consist of a sequence of 20 different amino acids, also referred to as residues. For chains under 40 residues the term peptide is frequently used instead of protein. In order to understand the functions of proteins at a molecular level, it is often necessary to determine the dimensional structure of proteins.
Levels of Protein Structure
1) Primary structure - the amino acid sequence of the peptide chains.
2) Secondary structure - highly regular sub-structures (alpha helix and strands of beta sheet) which are locally defined, meaning that there can be many different secondary motifs present in one single protein molecule.
3) Tertiary structure - three-dimensional structure of a single protein molecule; a spatial arrangement of the secondary structures. It also describes the completely folded and compacted polypeptide chain.
4) Quaternary structure - complex of several protein molecules or polypeptide chains, usually called protein subunits in this context, which function as part of the larger assembly or protein complex.ure - three-dimensional structure of a single protein molecule; a spatial
References-
Collins, A. (2000-2007). Digestion Of Protien. Retrieved November 18, 2008, from Digestion In Digestive Track: http://www.annecollins.com/digestive-system/digestion-of-protein.htm
Fisher, M. (2004-2005 ). Pizza Ingrediants. Retrieved November 18, 2008, from The Food Museum: http://www.foodmuseum.com/pizzaingredients.html
Steven Dowshen, M. (2007, March). Your Stomach & Digestive System. Retrieved November 18, 2008, from KidsHealth: http://kidshealth.org/kid/htbw/digestive_system.html
First you put the pizza to your mouth and take a bite. Then after you chew up your bite, you begin to swallow it and it goes down your throat. Then protein generally takes the form of very complex molecules, arranged in chains of amino acids. So the bonds binding these complex molecules together must first be broken down. This digestive process begins in the stomach, where hydrochloric acid, attacks the protein molecules separating them and breaking them down into amino acids.
Digestion of proteins continues into the first segment of the small intestine. Then trypsin breaks down a protein into single amino acid molecules, through a process called hydrolysis. During hydrolysis, a water molecule is inserted between the two amino acids which are bonded together. This breaks the bond between them. After the breakdown, the amino acids are small enough to pass through the intestinal lining into tiny veins in the villi.
Next the amino acids are distributed by both red blood cells and by the liquid blood plasma to tissues throughout the body where they are used in the creation and repair of cell structures. Such is the demand for protein, the body maintains a constant balance of amino acids in the blood.
Chemical Structure
Protein are made up of elements such as carbon, hydrogen, nitrogen, phosphorus, oxygen, and sulfur. All proteins are polymers of amino acids, and consist of a sequence of 20 different amino acids, also referred to as residues. For chains under 40 residues the term peptide is frequently used instead of protein. In order to understand the functions of proteins at a molecular level, it is often necessary to determine the dimensional structure of proteins.
Levels of Protein Structure
1) Primary structure - the amino acid sequence of the peptide chains.
2) Secondary structure - highly regular sub-structures (alpha helix and strands of beta sheet) which are locally defined, meaning that there can be many different secondary motifs present in one single protein molecule.
3) Tertiary structure - three-dimensional structure of a single protein molecule; a spatial arrangement of the secondary structures. It also describes the completely folded and compacted polypeptide chain.
4) Quaternary structure - complex of several protein molecules or polypeptide chains, usually called protein subunits in this context, which function as part of the larger assembly or protein complex.ure - three-dimensional structure of a single protein molecule; a spatial
References-
Collins, A. (2000-2007). Digestion Of Protien. Retrieved November 18, 2008, from Digestion In Digestive Track: http://www.annecollins.com/digestive-system/digestion-of-protein.htm
Fisher, M. (2004-2005 ). Pizza Ingrediants. Retrieved November 18, 2008, from The Food Museum: http://www.foodmuseum.com/pizzaingredients.html
Steven Dowshen, M. (2007, March). Your Stomach & Digestive System. Retrieved November 18, 2008, from KidsHealth: http://kidshealth.org/kid/htbw/digestive_system.html
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