1. DIGESTION- Breakdown of food to small enough molecules that can cross(a) the epithelial cells lining intestinal tr map and enter the hairlike blood line or lymphatic capillaries. Physical (mechanical)-chewing, tearing, mixing. Chemical uses enzymes and other(a) molecules. 2. POLYSACCHARIDES- (complex carbohydrates) Starch, glycogen, cellulose. (many covalently bonded monosaccharides) 3. DISACCHARIDES- Sucrose milk sugar Maltose. (two covalently bonded monosaccharieds) 4. MONOSACCHARIDES- (simple sugars) glucose, fructose, galactose. 4a. CARBOHYRATE ENZYMES- *amylase, maltase, sucrase, lactase 5. PROTEINS- have four levels of structure: *Primary- season of aminic acids. *Secondary- shape: ?-helix, ?-pleated sheets *Tertiary- 3D shape: Fibrous (pleated sheets or capacious chain of helices. Insoluble in water geomorphologic component). spherical (folds back on itself making complex shapes. Soluable in water, act as carriers in blood, enzymes, ne urotransmitters, hormones, and defense molecules. * Quadterinary- several protein gyves that associate to air a functional protein. (ex. Collagen and hemoglobin). *found in animal products, yeasty, grains. 6. PROTEIN ENZYMES- *pepsin (s) endo. *trypsin (P) endo. *chymotrypsin (p) endo. *carboxypeptidase (p) exo. 6a. aminic ACIDS *glycine, alanina, valine 7.

TRIGLYCERIDE- *constructed of single glycerol (half of a sugar) and ternion fatty acids. work on of fat we mostly eat. * found in animal products, nuts 7a. FAT ENZYMES and EMULSIFIER * Bile (emulsifier): released into 1st of small intestine; breaks overlarge globs o! f fat into small globs of fat. Made by coloured and stored in gall bladder. * lipase and colipase: from pancreas digests triglycerides to yield free fatty acids and monoglycerides for absorption. 10. low-pitched intestine PARTS: *duodenum *jejunum *lleum 11. SECRETION: *transepithelial transfer of water and ions from extracellular wandering to digestive tract & release of substances synthesized...If you want to get a full essay, order it on our website:
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