18.2 Digestion of Foods

18.2 Digestion of Foods

  • Even though only a small amount of ATP is present in our cells at any given time, the amount of ATP hydrolyzed in one day can be as much as our body mass.
  • catabolic reactions provide energy to our cells when we take in food.
  • The sites and products of digestion are identified.
  • As soon as we chew food, we start to digest it.
  • There are three to eight glucose units.
  • The mouth and small intestine are where the sugars come from.
  • In the small intestine, which has a pH of about 8, the remaining dextrins are hydrolyzed.
  • The monosaccharides are absorbed through the wall of the gut and then into the bloodstream, where they are converted to sugars in the body.
    • Red and 18.6 blood cells are the primary sources of energy for the brain.
  • Lactose can't be in milk if it isn't broken down into sugars.
    • It is very rare for an infant to not have the ability to pro be absorbed through the wall of the gut.
  • Approximately 25% of the people in the United States experience nausea after consuming milk or milk products.
    • The severity of the symptoms depends on how much lactase is present in the food and how much is produced by the person.
  • It is possible to reduce the reaction to Lactose by avoiding products that contain Lactose.
    • It is possible to ingest a product with lactase.
    • The lactase can be taken with meals, drops that are added to milk, or as an ingredient in many dairy products.
    • Lactose is reduced by 70% when lactase is added to milk that is left in the refrigerator for 24 hours.
    • Lactose pills or tablets are taken when a person begins to eat a meal with dairy foods.
    • Lactaid will be degraded by stomach acid if taken too far ahead of the meal.
    • It helps the digestion of Lactose.
  • The mouth is where the digestion of amylose begins.
    • In the small intestine, maltose is hydrolyzed to yield sugar.
  • The chylomicrons move the triacylglycerols to the cells.
    • Try Practice Problems 18.9 show how the triacylglycerols can be hydrolyzed to yield glycerol and fatty acids.
  • The fat cells that make up the tissue can hold a lot of triacylglycerols.