To identify the active location where the digestion of sucrose begins and the reaction that occurs. Concept introduction: Carbohydrates are the biomolecules composed of carbon, oxygen and hydrogen atoms. Carbohydrate molecules are joined together by glycosidic linkage. Carbohydrates are an important source of energy; therefore, they are an important part of human nutrients. Carbohydrates are classified as monosaccharide, disaccharide, oligosaccharide, and polysaccharide. Disaccharides contain two monosaccharide units. Sucrose, lactose, galactose are some expales of disaccharides. Digestion is defined as the biochemical process by which the food molecules are broken down into small chemical units through hydrolysis and these simpler chemical units are used by cells present in the body for their metabolic processes. Dietary carbohydrates are taken by mouth where the salivary α − amylase enzymes hydrolyzed some α − glycosidic linkages present in the carbohydrate molecules. The carbohydrate digestion begins in the mouth and larger polysaccharides are converted to smaller polysaccharide units and some disaccharide units. Gastric juice present in the stomach has no effect in the digestion of carbohydrate and salivary α − amylase are inactivated in the stomach. The converted carbohydrates then enter the small intestine where α − amylase enzymes secreted by the pancreas hydrolyzed polysaccharides to disaccharides. The disaccharides enzymes present on the outer membranes of the intestinal mucosal cells hydrolyzed disaccharides and convert them to monosaccharides. The next step is the absorption of monosaccharides into the bloodstream by the intestinal lining (villi). After the absorption, monosaccharides are transported to the liver.

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Chapter 24, Problem 24.5EP

Interpretation Introduction

Interpretation: To identify the active location where the digestion of sucrose begins and the reaction that occurs.

Concept introduction: Carbohydrates are the biomolecules composed of carbon, oxygen and hydrogen atoms. Carbohydrate molecules are joined together by glycosidic linkage. Carbohydrates are an important source of energy; therefore, they are an important part of human nutrients.

Carbohydrates are classified as monosaccharide, disaccharide, oligosaccharide, and polysaccharide. Disaccharides contain two monosaccharide units. Sucrose, lactose, galactose are some expales of disaccharides.

Digestion is defined as the biochemical process by which the food molecules are broken down into small chemical units through hydrolysis and these simpler chemical units are used by cells present in the body for their metabolic processes.

Dietary carbohydrates are taken by mouth where the salivary α−amylase enzymes hydrolyzed some α−glycosidic linkages present in the carbohydrate molecules. The carbohydrate digestion begins in the mouth and larger polysaccharides are converted to smaller polysaccharide units and some disaccharide units. Gastric juice present in the stomach has no effect in the digestion of carbohydrate and salivary α−amylase are inactivated in the stomach. The converted carbohydrates then enter the small intestine where α−amylase enzymes secreted by the pancreas hydrolyzed polysaccharides to disaccharides. The disaccharides enzymes present on the outer membranes of the intestinal mucosal cells hydrolyzed disaccharides and convert them to monosaccharides. The next step is the absorption of monosaccharides into the bloodstream by the intestinal lining (villi). After the absorption, monosaccharides are transported to the liver.

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