Professional Documents
Culture Documents
OF CARBOHYDRATES
1. What is glycogen?
2. What is a need of glycogen?
3. structure of glycogen?
4. What is UDP-glucose?
5. what is glycogenin?
6. steps in glycogen synthesis and glucose release?
7. glycogen regulation cycle and its types?
8. Glycogen balance and role of liver and muscle glycogen?
9. Fight and flight Theory
10. Glycogen storage diseases.
LEARNING OUTCOMES
7. Gastric secretions
2. (Medicine) physiol
a. normal assimilation by the tissues of the products of digestion
b. the passage of a gas, fluid, drug, etc, through the mucous membranes or skin
3. (General Physics) physics a reduction of the intensity of any form of radiated energy as a
result of energy conversion in a medium, such as the conversion of sound energy into heat
http://www.thefreedictionary.com/absorption
DIGESTIVE SYSTEM
1. Alimentary Canal
2. Accessory Organs
ALIMENTARY CANAL
TUBULAR MOVEMENT OF
ELEMENTARY CANAL
Oligosaccharides
Polysaccharides
Starch
Glycogen
Dietary fiber
Oligosaccharides
Polysaccharides
Starch
Glycogen
Dietary fiber
Major storage carbohydrate in animals
Long straight glucose chains (α 1-4)
Branched every 4-8 glc residues (α 1-6)
More branched than starch
Less osmotic pressure
Easily mobilized
LEVELS & SITES OF DIGESTION
OF CARBOHYDRATES
Digestion in Mouth
Digestion in Stomach
Digestion in Intestine
DIGESTION IN MOUTH
• Mechanical digestion
• Enzymatic digestion
MECHANICAL DIGESTION IN MOUTH
Mastication
Types of Malocclusion:
Maltase – specifically removes a single glucose from the nonreducing end of a linear a1-4 glucose chain…breaking down maltose into glucose. (exosaccharidases)
1. Saliva
2. Gastric Juice
3. Pancreatic secretions
4. Bile
The glands of the small intestine (the Lieberkühn and Brunner glands) secrete additional digestive enzymes into the bowel.
Together with enzymes on the microvilli of the intestinal epithelium (peptidases, glycosidases, etc.), these enzymes ensure almost
complete hydrolysis of the food components previously broken down by the endoenzymes.
RESORPTION OF CARBOHYDRATES