SALIVARY DIGESTION

• What is mucin?
The glycoprotein found in saliva

• How did you extract mucin?

Addition of dilute HAc

• What do you call that reaction?

Coagulation

• End product of salivary hydrolysis of starch?

Maltose?

• How did you confirm?

Benedict’s Test

• What was the reaction?

Formation of Cu2O

• Enzyme found
Ptyalin

• Function of mucin
Lubrication

• Substrate?
Starch

• End product of salivary digestion

Maltose

• Reaction of resting and stimulated saliva

• Another name for ptyalin?

Salivary amylase

• How do you classify maltose?

Disaccharide

• How do you classify starch?

Polysaccharide
• Breakdown of sucrose?

• Breakdown of lactose?

• Substance formed in the digestion of starch by ptyalin

maltose

• Type of carbohydrate
Disaccharide

• Product of further hydrolysis of maltose

2 glucose molecules

• Why 2?
Maltose is composed of TWO monosaccharides, which is glucose

• Action of amylase on maltose

None(?)

• Color formed upon addition of Iodine to erythrodextrin&achrodextrin?

• Stages of starch digestion by ptyalin?

• What happens when maltose is hydrolyzed?

You get glucose subunits→how many?→2

• What are the stages of acid hydrolysis?

starch→soluble
starch→amylodextrin→erythrodextrin→achrodextrin→maltose→glucose

• Color of erythrodextrin when I2 is added

Red

• Enzyme in saliva?
Salivary amylase/ ptyalin

• Substrate?
α-1,4 glycisodic bonds/ α-polysaccharides

• How is maltose converted to its final product (glucose)

Pancreatic amylase

• Polysaccharide not digested by saliva?

Cellulose  digested by cellulose
• Glands where saliva is secreted

• Reaction where saliva is secreted

• How do you prove that mucin is a protein?

Dilute HAc precipitate

• Final product of starch digestion?

• Sucrose hydolizes to?

Sucrose hydrolizes to fructose and glucose sub-units. There is 1 glucose sub-unit
only.
GASTRIC DIGESTION

• Gastric juice
Rennin, gastric lipase, pepsin

• Product of digestion by pepsin

Peptones

• How do you prove that proteins became peptones?

Biuret test (pink)

• Conditions for pepsin activity

pH 2 and temp 37-42° C

• What are lipases?

Catalyzes hydrolysis of triglycerides

• Products of lipase (digestion)

GLYCEROL AND FATTY ACIDS

• Test for glycerol

Acrolein test

• How to digest proteins to its final form

HCl by parietal cells+pepsin (chief cells)+PROTEINS

↓
Peptones (in stomach)
↓TRYPSIN
Polypeptides (small intestine)
aminopeptidase↓carboxypeptidase
Amino Acids (absorbed in small intestine)

• Rennin’s effect on milk?

Coagulates casein. Leaves Calcium

• Preparation of artificial gastric juice

• What is the role of pepsin?

Breaks down protein to metaprotein, peptone and proteoses

• If there is further digestion, what happens to peptone?

 Broken down to amino acids→how?→by the action of carboxypeptidase and
aminopeptidase

• Substrate?
Proteins

• End product?
Peptones and proteose

• Which is more complex?

Proteose

• How will you separate?

Ammonium Sulfate

• What can you find in glycerol extract?

Pepsinogen

• Define Pepsinogen?
Zymgen or proenzyme which is the inactive form of pepsin

• How will you activate?

HCl

• 2 factors?
pH and temperature

• Process undergone if optimum temp is exceeded?

Denaturation

• Gastric juice?
Acidic

• Which cells secrete enzymes?

Chief cells

• Function of parietal cells?

Secrete HCl

• Function of rennin?
Changes casein to paracasein

• How about Calcium?

Precipitates paracasein as a calcium-paracasein complex
• Are peptones absorbed in the small intestine?
NO.