NFSC 100 Lecture Notes - Lecture 4: Pancreatic Lipase Family, Common Bile Duct, Pancreatic Duct

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Digestion is the breakdown of food components into small enough structures to facilitate absorption. The key to understanding digestion is that it is both a mechanical and a chemical process that takes place at the same time. Chemical saliva from 3 pairs of salivary glands. Moistens food making it easier to chew and dissolves food chemical so allows us to taste: starch (amylase) small polysaccharides (oligosaccharides) The salivary enzyme lipase begins digestion of fat (triglycerides): triglycerides (lipase) fatty acids, mono- and di- glycerides. Esophagus tube of smooth muscle (no secretions) Stomach produces hcl (acid) and pepsin (proteolytic enzyme) Liver produces bile which is stored and concentrated in the gallbladder. Stomach acid uncoils proteins strands and activates stomach enzymes. Pepsin = proteolytic enzyme (protein lysing: protein (pepsin, hcl) polypeptides. Grinding and churning of food with secretion converts food into liquid mass. Salivary amylase is inactivated by stomach acid while salivary lipase is active at an acid ph.

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