Glucose, galactose, and fructose are the three monosaccharides that are commonly consumed and are readily absorbed. The average American diet is about 50 percent carbohydrates, which may be classified according to the number of monomers they contain of simple sugars (monosaccharides and disaccharides) and/or complex sugars (polysaccharides). Triglycerides that have been emulsified by bile salts Α-Dextrins, disaccharides (maltose), trisaccharides (maltotriose) Deoxyribonuclease: deoxyribonucleic acids.Aminopeptidase: amino acids and peptidesĪmino acids at the carboxyl end of peptides.Aminopeptidase: amino acids at the amino end of peptides.Phosphates, nitrogenous bases, and pentoses The Digestive Enzymesįree fatty acids, and mono- and diglycerides *These enzymes have been activated by other substances. The many enzymes involved in chemical digestion are summarized in (Figure). This is accomplished by enzymes through hydrolysis. Large food molecules (for example, proteins, lipids, nucleic acids, and starches) must be broken down into subunits that are small enough to be absorbed by the lining of the alimentary canal.
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