HUN2201 Mobley Exam 2

emulsification - refers to triglycerides being combined with bile and being made compatible with water Re-esterification - process of reattaching a fatty acid to glycerol that has lost a fatty acid ester bond - bond that connects the glycerol and fatty acid in fat molecules glycosidic bond - a covalent bond in which a carbohydrate binds to another group, which could also be a carbohydrate. found between the two glucose molecules in maltose peptide bond - The chemical bond that forms between the carboxyl group of one amino acid and the amino group of another amino acid Hydrolysis - Breaking down complex molecules by the chemical addition of water Condensation - takes away water to create glycosidic linkage (dehydration) Complementation - The process of combining proteins form different sources so that they collectively provide the proportions of amino acids to meet the body's needs Insulin - Released by the pancreas in response to rising blood glucose. Binds to insulin receptors on cells. GLUT4 translocation occurs, allowing glucose to enter the cell CCK - Released by glands when food enters system. Stimulates release of pancreatic enzymes from pancreas. Stimulates release of bile from gallbladder. Increases satiety in brain. Explain how soluble fiber may help lower blood cholesterol levels - Soluble fiber blocks the recycling of bile, enterohepatic circulation, forcing the liver to produce more bile. This consumes cholesterol, causing blood LDL cholesterol levels to decrease Process blocked by soluble fiber only Describe fat digestion/absorption - A triglyceride (95% fat in diet) enters the small intestine. It is emulsified by bile. Pancreatic lipase breaks two ester bonds, leaving a monoglyceride and two fatty acids. Monoglycerides and fatty acids cross into cell. Components are re-esterified into a triglyceride. Triglyceride is combined with cholesterol, protein, and phospholipid to make a chylomicron. Enters the bloodstream. Monosaccharides - glucose, fructose, galactose Disaccharides - sucrose, lactose, maltose Explain the health benefits of whole grains and fiber and their food sources - Food Sources of Fiber include: whole wheat, bran, fruit, vegetables Fiber is protective against heart disease and colon cancer and protects against constipation