Textbook Question
What are the products of digestion of proteins, triacylglycerols, maltose, sucrose, lactose, and starch?
25. Protein and Amino Acid Metabolism
Digestion of Proteins
3:16 minutesProblem 75e
Textbook Question
Identify the type of food as carbohydrate, fat, or protein that gives each of the following digestion products:
e. amino acids
Verified step by step guidance1
Understand that the digestion of macronutrients (carbohydrates, fats, and proteins) results in specific smaller molecules: carbohydrates break down into monosaccharides, fats break down into glycerol and fatty acids, and proteins break down into amino acids.
Recall that proteins are large biomolecules made up of chains of amino acids linked by peptide bonds.
During digestion, enzymes such as pepsin and trypsin break down proteins into their individual amino acid components.
Recognize that the presence of amino acids as a digestion product directly indicates that the original macronutrient was a protein.
Conclude that the type of food that gives amino acids as a digestion product is protein.
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Key Concepts
Here are the essential concepts you must grasp in order to answer the question correctly.
Amino Acids
Amino acids are organic compounds that serve as the building blocks of proteins. During digestion, proteins are broken down into amino acids, which are then absorbed into the bloodstream and utilized by the body for various functions, including tissue repair and enzyme production.
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Proteins
Proteins are macromolecules composed of long chains of amino acids linked by peptide bonds. They play critical roles in the body, including structural support, transport, and catalyzing biochemical reactions. Understanding that amino acids are the end products of protein digestion is essential for identifying the type of food involved.
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Digestion Process
The digestion process involves the breakdown of food into smaller components that the body can absorb. Proteins are digested in the stomach and small intestine by enzymes, resulting in amino acids. Recognizing this process helps clarify how different food types contribute to the nutrients available for absorption.
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