Digestion of Fats (Lipids)

Like carbohydrates, fat molecules, sometimes called lipids or triglycerides, need to be broken into their building blocks to be absorbed into the bloodstream for use around the body. A special challenge for the body is the fact that fat molecules do not dissolve in the body’s watery fluids.

1. Add some corn oil to a test tube with some water. 2. Swirl the test tube and notice the size of the oil droplets you see as well as the time it takes for the oil layer to separate from the water. 3. Prepare an oil and water test tube just as before. 4. Add a drop of dishwashing detergent to this second test tube and swirl the second tube. 5. Compare the results of swirling the second tube to the results of swirling the first tube. 6. Bile is chemically similar to the detergent in that it acts as an emulsifier for the fat. Based on what you observed, what does an emulsifier do?

The Which is made of Is Which is And does And turns the substance Substance emulsified made in its work into by the in the

Fat (or Lipids or Triglycerides)

Which are made of Are Which is And does And turn the substance digested by made in its work into the in the

Individual Triglycerides 2

Digestion of Proteins (Polypeptides)

Proteins, like other macronutrients, have to be broken into their tiniest pieces as well before they can be absorbed into the bloodstream for use around the body. Gastric juices in the stomach begin the digestion of protein. Gastric juice contains the enzyme pepsin, as well as Hydrochloric Acid. How could you determine which one is more crucial in the digestion of protein?

The Substance Which are Are digested Which is And does its And turns the made of by made in the work in the substance into

Proteins (Polypeptides )

Smaller peptides

Digestion is incredibly complex, and we’re limited in the time we can spend here. If you want to go deeper, a good general source for all things digestive is... http://www.vivo.colostate.edu/hbooks/pathphys/digestion/index.html