BMS 251 Lecture Notes - Lecture 9: Mouth, Brush Border, Enteropeptidase

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amethystbear941

12 Nov 2018

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Identify and describe the structure of the three classes of carbohydrates. Monosaccharides: simple sugars, made of 3-7 carbons examples: fructose, galactose,deoxyribose and ribose. Disaccharides: 2 monosaccharides formed together: sucrose, lactose, and maltose. Polysaccharides: many monosaccharides formed together: glucose and glycogen. Identify and describe the structure of the two classes of lipids. Triglycerides- composed of glycerol and 3 fatty acids. Needs to be broken down into fatty acids and a glycerol to be absorbed- requires an enzyme. Cholesterol: does not need to be chemically broken digested to be absorbed- four rings of hydrocarbons that have different side chains extending from the rings. Describe the contribution of amylase to the chemical digestion of carbohydrates. Oral cavity: salivary glands synthesize/secrete salivary amylase. Stomach: salivary amylase is inactivated by low ph. Small intestine lumen: pancreatic amylase breaks down starch into shorter strands and disaccharides.

Related Questions

Unit 2 Organic Chemistry

Organic compounds vs. Inorganic compounds

What makes a compound organic? Inorganic?

Functional groups (phosphate groups, amino groups, carboxyl groups)

Know the structure of each of these groups, and which organic compounds they are found in. You can draw them for your own use.

Hydrolysis

What is it? What is it used for?

Dehydration synthesis

What is it? What is it used for?

Carbohydrates (Monosaccharides, Disaccharides, Polysaccharides and examples)

Know the process of joining two monosaccharides together to create a disaccharide.

Be able to give examples of several monosaccharides, disaccharides and polysaccharides.

Monosaccharide examples (3)	Disaccharide examples (2)	Complex carbohydrates (3)

Lipids (Saturated vs. Unsaturated; Phospholipids, Steroids)

Define a saturated fatty acid.

Define an unsaturated fatty acid. Draw if it helps.

What process is used to put the fatty acid chain on a glycerol molecule?

Hydrophilic vs. hydrophobic

Define hydrophilic.

What part of the phospholipid is hydrophilic?

Define hydrophobic.

What part of the phospholipid is hydrophobic?

Proteins, types and functions

What is a protein composed of, and what does it do?

Amino acids

Name the three parts of the amino acid that come off the common Carbon.

Identify each of the three parts. (Amino Acid ID game)

Peptide Bonds

How are they formed?

What two parts of each amino acid do they join together?

Enzymes - define.

Levels of Protein structure

Complete the chart below.

Protein structure level	definition
Primary
Secondary
Tertiary
Quarternary

Protein Denaturation

What is it and how does it happen?

Define what a Solute is.

Define what a solvent is

Nucleic acids (DNA, RNA, ATP)

Nucleotide

Name its three parts and be able to identify each of them on a diagram. (Nucleotide ID game)

What are the two possible sugars used in a nucleotide?

Complete the Table below.

	DNA	RNA	ATP
What sugar does it have?
What nitrogen bases does it have?
Provide the pairings of the nitrogen bases of each nucleic acid			N/A
What is its structure?

Name of Macronutrient	Subtypes of Macronutrient (Weâve listed the names to provide a framework, but explain what each means)	Food Sources (list food sources broken down by subtype of macronutrient)	Major Functions (make sure to explain each)	Recommended Intake (for you â include your demographic)	Related Health Concerns (be specific regarding how the macronutrient contributes to this health problem)
Carbohydrates	Monosaccharides Sweet, colorless, crystalline structure which contain one (mono) molecule of sugar (saccharide), with the basic CnH2nOn makeup: are the glucose and Fructose âGalactose; Sucrose, maltose and lactose Polysaccharides is a monosaccharaides bonded togehte (wikibooks). Which are simple? Monosaccharides Which are complex? Polysaccharides Both Monosacharides and Polysaccharides can be good healthy diet( wikkibooks).	Monosaccharides: glucose is found on some fruits, vegetable and honey; fructose is found in fruits, honey and corn syrup ( wikkibook) Polyasacchariders Starch (cereal grains such as wheat, oats, barley, corn rice and their products; cellulose which acts as a dietary fiber(soluble â barley-oats,rye) insoluble fiber whole grains ready to eat cereals and others) and glycogen â a storage form of glucose in the liver and muscle ( Non digestable dietary â cellulose â whole grains- green leatu vegetable; pectin- fruits, carrots, sweet potatoes. Exemple of digestable food â shellfish, animal liver.(nutrient.review,n.d)
Proteins	Essential amino acids Nonessential amino acids
Lipids	Triglycerides Phospholipids Sterols

Charts and tables are tools we use in science to break down information analytically and present data in an organized manner. It is a beneficial strategy for learning about and organizing scientific material, which we will be using often in this class. Make sure that you are detailed, thorough, and specific in your responses. Explain yourself clearly. Do not list a word or brief phrase without explaining what it means. For example, if you list diabetes for carbohydrates, make sure you explain how carbs are associated with diabetes. Don't leave the reader to make that connection for you. Also, make sure you provide APA-style references for each of your so

2. General questions about the digestive tract A. Mechanical digestion of all foods begins in the oral cavity. Describe how food is digested mechanically in the oral cavity. B. What is the scientific name for swallowing? Which portions of the pharynx does food pass through when swallowing? What is the function of the esophagus? C. Cells lining the stomach release hydrochloric acid (HCl). How does HCl assist in food digestion? How are the cells lining the stomach protected from being auto-digested by HCl? D. Carbohydrates, fats, and proteins must be broken down into their smallest subunits (AKA building blocks) in order to be absorbed through the epithelial lining of the small intestine. Name the building blocks of each of the major classes of nutrients: complex carbohydrates (AKA polysaccharides), fats, and proteins. E. About 99% of all nutrients are absorbed in the small intestine. Name the 3 portions of the small intestine. In which of these 3 portions does the greatest amount of nutrient absorption occur (think about the location and length of each segment)? Which type(s) of nutrient(s) is/are absorbed into blood capillaries? Which type(s) of nutrient(s) is/are absorbed into lymphatic capillaries? F. The last portions of the digestive tract are the rectum, anal canal and anus. Name the 2 muscular sphincters located at the anus. When the rectum fills, the defecation reflex is initiated. Describe the events that occur during the defecation reflex. Name the 2 sphincters located at the anus. Which sphincter undergoes involuntary relaxation during the defecation reflex? Which division of the autonomic nervous system causes this sphincter to relax and open? Name the sphincter that you control consciously to stop or initiate defecation.

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BMS 251 Lecture Notes - Lecture 9: Mouth, Brush Border, Enteropeptidase

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