Carbohydrates
The digestion of carbohydrates starts in your mouth. Saliva contains the enzyme amylase. Amylase breaks pop amylase and amylopectin (which be amylumes found commonly in aliments such as pasta) and converts near of the starch maltose (a disaccharide.) Its good to chewing food so that the saliva can mix with the food and begin the digestive process. Amylase continues to break cut starches until the food reaches the keep going where house acid neutralizes amylase.
After food passes through the stomach and entering the small intestine, the pancreas is signaled to make pancreatic amylase. This amylase converts the remaining starch into maltose. Maltose and lactose are absorbed into the small intestine. sevenfold enzymes reside in the microvilli that lines the small intestine: maltase, lactase and sucrose. Theyre called brush border enzymes The brush border enzymes convert the disaccharides into monosaccharides: glucose, fructose, and galactose.
The monosaccharides are them absorbed into the bloodstream.
From blood, the monosaccharides are carried to the liver and converted into glucose and then stored in the liver or sent back out to die hard the individual cells.
Any fiber continues to the large intestine where some is metabolized by bacteria, but most is excreted.
Fat
From the mouth, chewing food breaks it down to a degree. The lingual lipase, found in saliva, plays a belittled role in breaking down fat.
In the stomach, the gastric lipase converts some fat into a superfatted acid or diglyceride, a glycerol with only two attached fatty acids.
In the small intestine, most fat is digested. The pancreas releases pancreatic lipase. This lipase converts fat to two fatty acids and monoglyceride
Bile (produced in the liver, stored in grate bladder) contains...If you want to get a full essay, order it on our website: Ordercustompaper.com
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