1.1 Hydrolysis of Carbs, Fats, Proteins

• What are the two main types of carbohydrates in the diet?

  Polysaccharides and disaccharides
• How are monosaccharides combined to form disaccharides?

  By condensation, removing H+ and OH−
• What happens to hydrogen and hydroxyl ions during disaccharide formation?

  They combine to form water
• What is the process called that converts carbohydrates into monosaccharides during digestion?

  Hydrolysis
• What role do specific enzymes play in carbohydrate digestion?

  They return H+ and OH− ions
• How does hydrolysis of carbohydrates differ from their formation?

  Hydrolysis reverses condensation by adding water
• What is the main component of dietary fats?

  Triglycerides
• What happens during the condensation of triglycerides?

  Three molecules of water are removed
• What is the reverse process of triglyceride digestion called?

  Hydrolysis
• What are proteins formed from?

  Multiple amino acids
• How are amino acids linked together in proteins?

  By peptide linkages
• What do proteolytic enzymes do during protein digestion?

  Return H+ and OH− ions to proteins
• What is the common process involved in the digestion of carbohydrates, fats, and proteins?

  Hydrolysis is the basic process
• What is the only difference in the hydrolysis of different food types?

  The types of enzymes required
• What are all digestive enzymes classified as?

  Proteins
• Where is the secretion of digestive enzymes discussed?

  In Chapter 65