YOSHE-BIOLOGY-chemical breakdown of food

Mer som dette

Eggs are a rich source of protein,which has many uses in food preparation.Prepare a nutritious and interesting one-dish meal with the use of eggs for a group of people

Ved Jin Yao

Unit 1: Biochemistry

Ved A R

Biology Concept Map (Public)

Ved Rainier Ababao

microbial interactions by shalihin

Ved afiqah shalihin

BIOLOGY-chemical breakdown of food

enzymes speed things up

an example of a protease enzyme is pepsin

an example of a carbohydrate enzyme is amylase

fats are broken down into fatty acids and glycerol in the small intestine

proteins are broken down into amino acids in the stomach and the small intestine

starch is broken down into glucose in the mouth and small intestine

lipase breaks down fat molecules

carbohydrase breaks down carbohydrate molecules

protease breaks down protein molcules

enzymes are specific, there are three main enzymes in your system

after teeth have chewed up food and stomach has churned food up, food molecules are still too big and insoluble to pass into the bloodstream

carbohydrates, proteins and fats are large, insoluble food molecules

help with digestion

after mechanical breakdown, food must be broken into smaller molecules as it passes through the digestive system

digestion breaks down large food molecules into small molecules so they can pass into our bloodstream

we need nutrients from our food to keep our bodies healthy