Table of contents

1. Matter and Measurements4h 31m
2. Atoms and the Periodic Table5h 23m
3. Ionic Compounds2h 18m
4. Molecular Compounds2h 18m
5. Classification & Balancing of Chemical Reactions3h 17m
6. Chemical Reactions & Quantities2h 27m
7. Energy, Rate and Equilibrium3h 46m
8. Gases, Liquids and Solids3h 25m
9. Solutions4h 10m
10. Acids and Bases3h 29m
11. Nuclear Chemistry56m
BONUS: Lab Techniques and Procedures1h 38m
BONUS: Mathematical Operations and Functions47m
12. Introduction to Organic Chemistry1h 34m
13. Alkenes, Alkynes, and Aromatic Compounds2h 12m
14. Compounds with Oxygen or Sulfur1h 6m
15. Aldehydes and Ketones1h 1m
16. Carboxylic Acids and Their Derivatives1h 11m
17. Amines39m
18. Amino Acids and Proteins1h 51m
19. Enzymes1h 37m
20. Carbohydrates1h 41m
21. The Generation of Biochemical Energy2h 8m
22. Carbohydrate Metabolism2h 22m
23. Lipids2h 26m
24. Lipid Metabolism1h 45m
25. Protein and Amino Acid Metabolism1h 37m
26. Nucleic Acids and Protein Synthesis2h 54m

25. Protein and Amino Acid Metabolism

Digestion of Proteins

GOB Chemistry

25. Protein and Amino Acid Metabolism

Digestion of Proteins

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4:28 minutes

Problem 34

Textbook Question

What are the products of digestion of proteins, triacylglycerols, maltose, sucrose, lactose, and starch?

Verified step by step guidance

Proteins are broken down into their building blocks, amino acids, through the process of hydrolysis. Enzymes like pepsin in the stomach and trypsin in the small intestine catalyze this reaction.

Triacylglycerols (fats) are digested into glycerol and free fatty acids. This process is facilitated by the enzyme lipase, which breaks the ester bonds in the triacylglycerol molecules.

Maltose, a disaccharide composed of two glucose units, is hydrolyzed into two glucose molecules by the enzyme maltase.

Sucrose, a disaccharide made of glucose and fructose, is broken down into one glucose molecule and one fructose molecule by the enzyme sucrase.

Lactose, a disaccharide consisting of glucose and galactose, is hydrolyzed into one glucose molecule and one galactose molecule by the enzyme lactase. Starch, a polysaccharide, is broken down into maltose and eventually into glucose by the enzyme amylase.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Protein Digestion

Protein digestion involves breaking down proteins into smaller peptides and amino acids through the action of enzymes like pepsin in the stomach and trypsin in the small intestine. This process is essential for the body to utilize amino acids for various functions, including tissue repair and enzyme production.

Lipid Digestion

Triacylglycerols, or triglycerides, are digested primarily in the small intestine, where bile salts emulsify fats, allowing pancreatic lipase to break them down into free fatty acids and glycerol. These products are then absorbed into the bloodstream for energy or storage.

Carbohydrate Digestion

Carbohydrates like maltose, sucrose, lactose, and starch are digested into simple sugars. Enzymes such as amylase break down starch into maltose, while maltase, sucrase, and lactase further convert disaccharides into monosaccharides like glucose, fructose, and galactose, which are readily absorbed by the body.

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