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DIGESTION (ENZYMES (ENZYMES ARE MADE OF SPECIAL TYPE OF PROTEINS THAT…
DIGESTION
ENZYMES
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EACH ENZYME HAS A SPECIFIC ACTIVE SITE. THE ACTIVE SITE IS THE PLACE WHERE A FOOD COMPLEX SUBSTANCE IS BROKEN DOWN INTO SIMPLER SUBSTANCES.
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THE SHAPE OF THE FOOD MUST FIT INTO THE ACTIVE SITE OF THE ENZYME LIKE A "LOCK AND KEY" MODEL. HENCE, EACH ENZYME CAN ONLY BREAK DOWN ONE TYPE OF FOOD
IMPORTANCE OF FOOD
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MAIN TYPES OF NUTRIENTS
CARBOHYDRATES
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SOURCES OF NUTRIENTS
STARCH IN RICE, BREAD, NOODLES AND POTATOES
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FATS
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SOURCES OF NUTRIENTS
BUTTER, MARGARINE AND CHEESE
PROTEINS
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SOURCES OF NUTRIENTS
MEAT, FISH, MILK, NUTS AND EGGS
TYPES OF DIGESTION
THE MAIN FUNCTION OF THE DIGESTIVE SYSTEM IS TO BREAK DOWN LARGE AND COMPLEX FOOD SUBSTANCES INTO SMALLER AND SIMPLE FOOD SUBSTANCES
Q: WHY ARE LARGE AND COMPLEX FOOD SUBSTANCES NEEDED TO BE BROKEN DOWN INTO SMALLER AND SIMPLE FOOD SUBSTANCES IN OUR BODY?
A: LARGE AND COMPLEX FOOD SUBSTANCES CANNOT PASS THROUGH THE WALLS OF THE SMALL INTESTINE. WHEN THEY ARE BROKEN DOWN INTO SMALLER AND SIMPLE FORM, THEY CAN THEN MOVE THROUGH THE INTESTINAL WALLS AND ENTER BLOODSTREAM TO BE TRANSPORTED TO ALL PARTS OF THE BODY.
[RECALL: CELL MEMBRANE IS SEMI-PERMEABLE. THIS MEANS THAT IT ALLOWS CERTAIN SUBSTANCES TO PASS THROUGH IT.]
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THE BREAKDOWN OF LARGE AND COMPLEX FOOS SUBSTANCES IS ACCOMPLISHED THROUGH A COMBINATION OF PHYSICAL AND CHEMICAL DIGESTIONS
PHYSICAL DIGESTION
WHAT IS IT?
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THE IDENTITIES OF FOOD SUBSTANCES REMAIN UNCHANGED, SO NO NEW PRODUCTS FORMED
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CHEMICAL DIGESTION
WHAT IS IT?
IT IS A PROCESS WHEREBY LARGE AND COMPLEX FOOD SUBSTANCES ARE BROKEN DOWN INTO SMALLER AND SIMPLE SUBSTANCES
THE IDENTITIES OF FOOD SUBSTANCES CHANGE, SO NEW PRODUCTS ARE FOUND
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