Have you ever wondered what the difference is between a fat that is liquid and a fat that is solid at room temperature? Let's begin by explaining why room temperature fats are solid or liquid. Fats are liquid or solid according to their chemical make up or how their building blocks are stacked together.
Protein digestion begins in the stomach with the action of an enzyme that we previously learned about called pepsin. Pepsin is the active protein-digesting enzyme of the stomach. When pepsin acts on the protein molecule, it breaks the bonds that hold the protein molecule together, called peptide bonds.
Carbohydrate breakdown begins in your mouth with the enzyme salivary amylase, which cuts large starch molecules into smaller pieces. Enzymatic breakdown of carbohydrates pauses in your stomach and resumes in your small bowel. Pancreatic amylase continues the digestion of complex sugars and starches.Enzymes in the wall of your small intestine complete the final digestive step by breaking two-sugar carbohydrates, or disaccharides, into single sugar molecules, or monosaccharides.here they encounter other proteases that further digest them into their component amino acids. Free amino acids pass through the lining of your small intestine and enter your bloodstream, which transports them to your body tissues. Amino acids are used to form new proteins and fuel energy production.