What are the products of digestion of proteins, triacylglycerols, maltose, sucrose, lactose, and starch?

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All right. Hello everyone. So this question is asking us to select the products of digestion of each of the following food molecules. A is starch B is sucrose, C is lactose, D is tr ao glycerol, E is maltose and F is proteins. As for the products of digestion, we have a total of six. That's amino acids, glycerol, fatty acids, glucose, fructose and lactose. So first and foremost, the digestion of food is an example of cab bolic metabolism or catabolism. So what's essentially happening here is that the body is taking these larger starting materials that we ingest from food and breaking it down into smaller products for easier use, right? These are simple or more simple, more absorbable products. Now, different enzymes, right are responsible for the breakdown of these molecules depending on what the starting molecule is. For example, if we take carbohydrates and break them down, we produce simple sugars like glucose, proteins are broken down into their monomers which are amino acids and fats or tri ao glycerol are broken down into fatty acids and glycerol. And so with this context in mind, let's start with our molecules beginning with starch for part a starch if you recall is a polysaccharide that's made up of glucose monomers or glucose units. So when an enzyme breaks down starch, for example, the amylase enzyme, the resulting product is going to be the release of those glucose monomers moving on. Now to part B similar to starch. To an extent, sucrose is a disaccharide where starch is a polysaccharide. Now, sucrose is composed of glucose and fructose monomers. So when sucrose is broken down, you release the individual molecules of both glucose and sucrose. Moving on. Now to part, c lactose is once again a disaccharide, but it's composed of glucose and galactose. So when the lactase enzyme breaks down lactose, you release glucose and galactose. So now we move on to the tri ao glycerol, tri ao Glycerol is a fat that's broken down by lipases into its base components. Now, those base components include the Glycerol backbone and the fatty acids that are branching off of that Glycerol backbone. Moving on now to maltose, maltose is another disaccharide. However, it's composed of two glucose monomers. So when the maltase enzyme breaks down maltose, we receive glucose as a product. Last but not least we have proteins that are broken down by proteases into their monomers which are amino acids and there you have. So here we have the answers to all of our parts. And so with that being said, thank you so very much for watching and I hope you found this helpful

What are the products of digestion of proteins, triacylglycerols, maltose, sucrose, lactose, and starch?

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Key Concepts

Protein Digestion

Lipid Digestion

Carbohydrate Digestion