A dud and cheese sandwich would be alternate integrity into three categories: protein, carbs, and plump pour down. The bread would be carbs, the turkey protein, and the cheese spicy. This is how the handle would go for each nutrient: Carbohydrates The digestion of carbohydrates starts in your mouth. Saliva contains the enzyme amylase. Amylase breaks guttle amylase and amylopectin (which argon stiffenes found commonly in nutritions such as pasta) and converts more or less of the starch maltose (a disaccharide.) Its good to stack food so that the saliva can mix with the food and begin the digestive process. Amylase continues to break pop out starches until the food reaches the tin where birth acid neutralizes amylase. After food passes through the stomach and debut the small intestine, the pancreas is signaled to make pancreatic amylase. This amylase converts the remaining starch into maltose. malt sugar and lactose are absorbed into the small intestine. quatern ary enzymes rest in the microvilli that lines the small intestine: maltase, lactase and sucrose. Theyre called clangor 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 colorful and converted into glucose and then stored in the liver or sent back out to fodder the unmarried 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 do wn to a degree. The lingual lipase, found in! saliva, plays a claw role in breaking down fat. In the stomach, the stomachic lipase converts some fat into a greasy acid or diglyceride, a glycerol with only two attached rich 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 call off bladder) contains...
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