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Chemical digestion Absorption Assimilation

PP 2. Chemical digestion Absorption Assimilation. Chemical Digestion. All large molecules are broken down into their simplest forms: Carbohydrates -> sugar Protein -> Amino Acids Fats -> Fatty acids / glycerol

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Chemical digestion Absorption Assimilation

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  1. PP 2 Chemical digestionAbsorptionAssimilation

  2. Chemical Digestion • All large molecules are broken down into their simplest forms: • Carbohydrates -> sugar • Protein -> Amino Acids • Fats -> Fatty acids / glycerol • For absorption / assimilation as the simplified molecules are soluble and are easy to absorbe

  3. Enzymes in the alimentary canal

  4. villi • Surface area of the villi – • Helps speed up rate of absorption • Thin walls => only for short distance for digested food to go before it gets to the blood or lymph • Capillary absorb: • sugar / a. a. / vitamins / inorganic ions / water • Lacteal absorb: • fatty acids / glycerol

  5. More on the liver • Glucose is absorbed into the liver -> converted to glycogen is not used right away -> for long term storage into fat. • Fat can be broken down into glycogen and then glucose for the body’s use.

  6. Deamination – removal of the nitrogen containing parts of the amino acids to form urea. It is followed by release of energy from the remainder of the amino acids

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