BILD 2 Lecture Notes - Lecture 10: Non-Alcoholic Fatty Liver Disease, Blood Sugar, Lipase

12 views2 pages

browngnu790

1 Apr 2019

School

UCSD

Department

Biology/Lower Division

Course

BILD 2

Professor

Melinda Owens

For unlimited access to Class Notes, a Class+ subscription is required.

Document Summary

Digestion of macronutrients: focus on fats: fats don"t mix well with water. They tend to form big globules: slows down the rate of lipase digestion, bile salts coat the fat, allowing it to exist in small droplets in water, more access to lipases. Bile salts: bile salts come from bile, which also contains other things, made by the liver, stored in the gallbladder, secreted into small intestine, even if you remove the gallbladder, bile is still secreted. Also, bile is helpful, but not necessary for fat digestion. Absorption of the macronutrients: sugars and amino acids: sugars and amino acids are absorbed by cells of the intestinal lining, secreted into a capillary, blood goes to liver. Absorption of the macronutrients: fats: products of fat digestion absorbed by cells of intestinal lining, fats remade in cells, fats go into lymph, vessel is a lacteal, dumped into blood into veins near heart.

Related Questions

The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum.

1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

maroonguinea-pig686

Food that we consume is composed of very complex molecules. During the digestive process these compounds are broken down into smaller and smaller subunits in preparation for use by the body as building blocks needed for the many components of the human body. The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum. 1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

ivoryhorse368

Assigned as

Homework

Acetyl CoA is the beginning of a metabolic pathway that produces most of the NADH and FADH for ATP production. When you starve, which of the following will produce the most Acetyl CoA?

Protein, carbohydrates, and lipid metabolism all produce the same amount

Free Oxygen radicals

Protein metabolism

Lipid metabolism

Carbohydrate metabolism

Unanswered

Submit

Assigned as

Homework

Which of the following occurs when oxyhemoglobin reaches the capillaries of heart muscle?

Absorbs oxygen from the mitochondria

Releases oxygen which leaves the capillary and diffuses into the cell

Releases its oxygen which diffuses from the capillary to the nucleus

Releases its oxygen which diffuses from the mitochondria to the capillary

Unanswered

Submit

Assigned as

Homework

The drug, cannabis, which is produced by the marijuana plant, is a byproduct of which reaction?

Dark reaction

Light reaction

Oxidative phosphorylation of plants

Glycolysis in plants

Unanswered

Submit

Assigned as

Homework

All of the following are true about bile EXCEPT:

It acts as an emulsifying agent for lipids and it is synthesized in the liver

It disperses globs of fat in the chyme into microscopic particles

It acts as an emulsifying agent on carbohydrates and is synthesized in the gall bladder

It exposes the large surface area of lipids to lipase

Unanswered

Submit

Assigned as

Homework

The carbon-nitrogen bond that connects amino acids together in a protein is referred to as which of the following?

Peptide bond

Covalent bond

Ionic bond

Octet bond

Unanswered

Submit

Assigned as

Homework

Dr. Monroe wants to prevent Priscilla, the chair of biology, from digesting carbohydrates. Which organ should she remove from Priscilla that produces the enzymes needed for carbohydrate digestion?

Small intestine

Liver

Pancreas

Large intestine

Unanswered

Submit

QuestionGroup: #17 Lipids

Assigned as

Homework

All of the following are true about the liver EXCEPT:

It receives all the blood from the intestinal system by way of the portal circulation.

It produces iron directly with no need for having a food substrate

It stores fats and carbohydrates for energy.

It regulates blood glucose levels and synthesis of blood proteins

Unanswered

Submit

QuestionGroup: #18 DNA

Assigned as

Homework

This molecule controls the production of enzymes in animal cells.

It is DNA, a nucleotide that resides in the nucleus of cells

It is RNA, the ancestor to DNA

It is a protein

It is DNA, a carbohydrate

It is DNA, a nucleotide which resides in the cytoplasm of the cell

Unanswered

Submit

QuestionGroup: #19 DNA2

Assigned as

Homework

Which of the following represents the proper sequence for the "central dogma"?

RNA to Protein to DNA

RNA to DNA to Protein

DNA to RNA to Protein

Protein to RNA to DNA

Unanswered

Submit

QuestionGroup: #20 Gene expression

Assigned as

Homework

How many different kind of amino acids are necessary for mRNA to make proteins in humans?

Bogus question since mRNA does not use amino acids to make protein.

Bogus question since mRNA does not use amino acids to make protein rather it is the rough endoplasmic reticulum.

BILD 2 Lecture Notes - Lecture 10: Non-Alcoholic Fatty Liver Disease, Blood Sugar, Lipase

Document Summary

Get access

Related Documents

BILD 2 Lecture Notes - Lecture 13: Nitrifying Bacteria, Nitrogenase, Blood Sugar

BIOL 155 Lecture Notes - Lecture 53: Duodenum, Blood Sugar, Trypsin

PHYSEDU 203 Lecture Notes - Lecture 6: Dietary Fiber, Glycemic Index, Glycemic Load

Related Questions