Digestion Of Carbohydrate, Lipid And Protein

Front 1

what are the functions of saliva in non-ruminants

Back 1

1. protection

2. lubrication

3. buffer

4. reduce water loss

5. digestion of carbohydrates

Front 2

what is the composition of saliva

Back 2

sodium, calcium, phosphate, bicarbonate

mucin, IgA, lysozyme

Front 3

what is mucin and what is its function in bacteria

Back 3

a highly glycosylated protein

provides protection of epithelium, lubrication of food and prevention of dryness

Front 4

what is the function of gatric/abomasal juice

Back 4

1. protection against pathogens and autohydrolysis

2. digestive role in protein and acid hydrolysis

Front 5

what is the composition of gastric juice

Back 5

parietal cell secretion- hydrogen, chlorine, sodium and pepsinogen

non-parietal cell secretion - sodium, potassium, calcium, chlorine and mucin

Front 6

what is the function of pancreatic juice

Back 6

1.digestion of polysaccharide lipid and protein

2. buffer for acidic pH of chyme from stomach

Front 7

what is the composition of pancreatic juice

Back 7

sodium, potassium, chlorine, calcium, bicarbonate, phosphate, alpha-amylase, lipase and proteases

Front 8

what is the function of bile juices

Back 8

1. digestion of lipid by emulsification

2. excretion of waste product

Front 9

what is the function of intestinal juice

Back 9

1. protection of epithelium

2. digestion of protein

Front 10

what is the composition of intestinal juice

Back 10

sodium, potassium, chlorine, calcium, bicarbonate, phosphate, mucin, proteases and peptidases, further digestive enzymes

Front 11

explain the difference in the way that exoproteases and endoproteases breakdown proteins

Back 11

exoproteases split the peptide bond in the middle of the chain

endoproteases remove the amino acid from the end of the chain

Front 12

why are proteases unable to work initially when released

Back 12

they are released as inactive zymogens

Front 13

what are the stages of carbohydrate breakdown

Back 13

carbohydrate > disaccharide > monosaccharide

Front 14

what are the stages of protein breakdown

Back 14

protein > peptide > amino acid

Front 15

what is a trigylcerol broken down into

Back 15

free fatty acid, diacylglycerol, monoacylglycerol and glycerol

Front 16

what is the optimum pH of pepsin

Back 16

pH 2-3

Front 17

where is the main site of amino acid absorption

Back 17

the jujenum

a little in the ileum

Front 18

what is the first stage of lipid digestion

Back 18

lipid forms droplets in the stomach - reduces surface tension and increases surface area

Front 19

what is the second stage of lipid digestion

Back 19

in the duodenum bile acid (salts) acts as detergent which lowers surface tension in the lipid

Front 20

what is the third stage of lipid digestion

Back 20

lipid droplets form micelles with bile acid monolayer

Front 21

what is the fourth stage of lipid digestion

Back 21

bile neutralises acid chyme from stomach and provides a pH favourable for pancreatic enzyme lipase

Front 22

what is the fifth and final stage of lipid digestion

Back 22

lipase breaks down lipid to yield fatty acid, glycerol, mono and di-acyl glyceride

Front 23

what is the function of bile acids

Back 23

digest fat in the proximal small intestine

Front 24

after lipid digestion what happens to the glycerol

Back 24

its absorbed by the portal vein and then absorbed by the liver

Front 25

after lipid digestion what happens to the fatty acid, mono-acyl glycerol, di-acyl glycerol and glycerol

Back 25

they are absorbed into the enterocyte and transformed back into a triglyceride

Front 26

how are chylomicrons formed

Back 26

formed from a triglyceride with phospholipid and apolipoprotein

Front 27

what is the function of chylomicrons

Back 27

circulate in blood and release triglyceride in adipose and general tissue