(Swann, 2008) The pancreas also makes amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and which are converted by other enzymes to glucose to supply the body with energy. Hypothesis: Most enzymes are very specific for a certain substrate. The active site on the enzyme molecule forms a keyhole into which the substrate fits like a key. The substrate molecule is then broken up into many smaller pieces. “The higher the reaction temperature, the more kinetic
Peristalsis also is at work in this organ, moving food through and mixing it with digestive secretions from the pancreas and liver. The duodenum is largely responsible for the continuous breaking-down process, with the jejunum and ileum mainly responsible for absorption of nutrients into the bloodstream. Pancreas-The pancreas secretes digestive enzymes into the duodenum, the first segment of the small intestine. These enzymes break down protein, fats, and carbohydrates. The pancreas also makes insulin, secreting it directly into the bloodstream.
Carbohydrate is the universal energy cell. Carbohydrate breakdown, glycogen serves as a source of glucose for your cells, your tissues, including your brain and muscles use glucose as a source of energy to support metabolic functioning. When your body requires glucose your liver and muscle breakdown their glycogen stores releasing glucose. Some glucose may be used directly in your liver and muscles while other glucose is released into your blood stream and used throughout body. Lipid break down, your body can breakdown triglycerides as a source of energy.
Digestion of carbohydrates begins in the mouth as mentioned earlier with the enzyme amylase which is present in the saliva. This breaks the carbohydrates into their simpler subunits (saccharide forms). In the stomach, the carbohydrates are converted into chyme with the peristaltic action of the stomach. Next, the chyme will pass into the duodenum. At the introduction to the duodenum, alpha amylase is secreted by the pancreas and further breaks down the carbohydrates into primary simple sugars.
This then increases the surface area of the food making it easier for enzymes to digest it. The mouth produces a digestive juice, which makes it easier for the food to be digested, called saliva which contains the enzyme salivary amylase and this comes from the salivary gland. This enzyme begins the digestion of carbohydrates in the food by breaking down starch, from the bread, into maltase. This process is chemical digestion. After this the food is taken down a long tube, called the oesophagus, which takes the food from the mouth to the stomach.
The hydrolyzed chylomicrons become chylomicron remnants. These remnants continue to circulate until they interact through apolipoprotein E together with the chylomicron remnants receptors, originated mainly in the liver. This contact normally causes the endocytosis of these chylomicron remnants, which hydrolyze within the lissome. The lysosomal hydrolysis leads to the release of fatty
The definition of nutrition is the “basic physical resources necessary for energy production, growth, reproduction and the proper functioning of tissue and organs” (Webster-Gandy, Madden & Holdsworth 2012, p.2). The body’s requirements are met by the foods we eat; through the macronutrients and micronutrients we ingest and from the water we drink. Macronutrients are required in large quantities by the body and comprise of carbohydrates, proteins and lipids (fats) whilst the body requires fewer micronutrients that include vitamins and minerals (Rolfes, Pinna & Whitney 2012, p.3). All of these nutrients are key to helping the body move toward optimum health. Lipids and carbohydrates allow fuel to be utilised as energy, whilst proteins help maintain cells by growing and repairing them (Rolfes, Pinna & Whitney 2012, p.9).
Instead, the acids work to break down the food for easier digestion in the intestines. As the food is broken down to a thick paste-like substance known as chyme, it moves past the pyloric sphincter and into the small intestine. The first section of the small intestine, the duodenum, secretes digestive enzymes like amylase, maltase, sucrase, lactase, lipase and pepsin, to break down the chyme into even smaller parts that the body can then convert into usable energy. Some other organs that secrete chemicals to aid in the digestion process include the pancreas, liver, and gall bladder. The pancreas secretes trypsin and chymotripsin.
2.2 What happens in the cephalic stage? Firstly, food is taken into the mouth and then broken down into smaller pieces by ‘mechanical digestion’ (or the using the teeth to break down food). Saliva in the mouth is produced due to the neural reponses which come about from the stimulus of the eyes, head, smell etc. An enzyme in the saliva called amylase begins the chemical digestion by breaking down ‘complex carbohydrates into simple sugars’. When the food is ready to be swallowed, the food is now called a soft mass called a ‘bolus’.
This is a very essential part of hydrolysis as biomass consists of very large organic molecules and for this process to work efficiently we must break the large particles down into smaller particles. Think of it the same way our stomach works, before we digest the food that we eat, we must break it down. The large polymers, mainly consisting of proteins, fats and carbohydrates are broken down into amino acids, fatty acids and simple sugars. During this process hydrogen and acetate are also produced. These byproducts will be used in a later anaerobic digestion stage.