What is the end product of fat digestion- simple sugar, amino acid, fatty acids, or fatty acids and glycerol?
151212
Fatty acids & glycerol are the end products.....those fatty acids may be saturated or unsaturated too.
762384
glycerol is actually a breakdown product of phospholipids, which comprise the plasma membrane's bilipid layer. it may also exist as an attachment to various membrane proteins (so called "glycoproteins" or "lipoproteins"). glycerol itself is a three carbon molecule whose carbons may be attached to long chains of hydrocarbons and/or phosphate molecules. the lipids in the plasma membrane are made from this glycerol "backbone" with varying numbers of hydrocarbons as their attachments (e.g., phosphatidyl-choline). glycerol can be used inside the cell as an energy source when glucose is not abundant.
904298
What level are you and how much information do you want? That question is like asking explain Biochemistry?\n\nAlright the basics: Carbohydrates are made up of sugar molecules they can be one sugar molecule or many in a chain. The simplified answer on their main function is that serve as an energy source, they can be stored in long chains (glycogen, or starch in plants) in the short term and then broken down into smaller sugars and eventually carbon dioxide and water releasing energy.\n\nFats, also called lipids are long carbon chains and are mainly used in cell membranes and as a long term energy store. Look up lipids and triglycerides for more information.\n\nProteins are made up of chains of amino acids which fold into different shapes relating to their functions. Proteins are used as catalysts (called enzymes) and are involved in most of the chemical reactions that occur in the cells. Try looking up enzymes for more information. There are also proteins with different roles in maintaining structure or sending signals around the body.
923700
Fatty acids do not hydrolyse. Glycerides hydrolyse into fatty acid and glycerol.
240580
This food is entered into the body via the mouth, where enzymes such as lysozyme begin to breakdown the food while it is chewed. When this food is broken down into smaller pieces it can then be swallowed, where it travels down the oesophagus towards the stomach.\n\nThe stomach then continues to break down the foodstuff. The stomach at this point is filled with a type of acid that further breaks down the food, until it is in the duodenum, which is part of the small intestine. It is here where the food is completely broken down, in the following manner:\n\n    * Proteins are broken down into amino acids\n    * Fats into fatty acids\n    * Complex sugars into simple sugars\n\nFrom here, you can see that a complex product (the food you eat) is stripped bare, until the substances that they are broken down to can be used by the body in some way. By breaking down these foodstuffs to their most basic nature, the body can then rebuild these substances as and when required, for example, to create enzymes.\n\nThe Physiological Homeostasis page in the Regulation of Biological Systems tutorial looks at how the body determines when a particular action is required, such as the increase of blood sugar concentration. Also, the Cell Biology Tutorial page ADP and ATP introduces ATP, the body's biological energy, and how it is created, which is continued on the following page.\n\nLink below tells the rest of the story.
16229
When chyme from an ingested meal enters the small intestine, acid and partially digested fats and proteins stimulate secretion of cholecystokinin and secretin. These control the secretion of bile which is has the following importance:\n\n# Bile contains bile acids, which are critical for digestion and absorption of fats and fat-soluble vitamins in the small intestine.\n\n# Many waste products are eliminated from the body by secretion into bile and elimination in feces.
11251
The enzyme, DGAT, produces triglycerides, a key component of fat.
5233
Triglycerides\n\nRight?\n\nDo rate if you think this is correct.
186844
The exact same way it does a carrot, cookie, cheese... and everything else you eat.\n\n\n\nIn humans, digestion begins in the mouth where food is chewed with the teeth. The process stimulates exocrine glands in the mouth to release digestive enzymes such as salivary amylase, which aid in the breakdown of food, particularly carbohydrates. Chewing also causes the release of saliva, which helps condense food into a bolus that can be easily passed through the esophagus. The esophagus is about 20 centimeters long. The food is pushed down by a movement called peristalsis, which is the wave-like contraction of smooth muscle tissue characteristic of the Digestive system.\n\nThe food then goes to the stomach when it passes through the cardiac sphincter. In the stomach, food is churned and thoroughly mixed with hydrochloric acid and other digestive enzymes with digestive fluid to further decompose it chemically for a few hours. As the acidic level changes in the stomach and later parts of the digestive tract, more enzymes are activated or deactivated to extract and process various nutrients.\n\nAfter being processed in the stomach, food is passed to the small intestine via peristalsis. It passes through the pyloric sphincter and enters the first 10 inches of the small intestine, the duodenum, where it is further mixed with 3 different liquids, which are bile (which helps aid in fat digestion), pancreatic juice (made by the pancreas), and intestinal juice. They also add several enzymes: maltase, lactase and sucrase, to process sugars. (Bile also contains pigments that are by-products of red blood cell destruction in the liver; these bile pigments are eliminated from the body with the feces.) Most nutrient absorption takes place in the small intestine. The nutrients goes through the small intestine's wall (small, finger-like structure, that is called villi). The blood, which has absorbed nutrients, is carried away from the small intestine via the hepatic portal vein and goes to the liver for filtering, removal of toxins and help processing of nutrients.\n\nAfter going through the small intestine, the food then goes to the large intestine. The large intestine has 3 parts: the cecum (or pouch that forms the T-junction with the small intestine), the colon, and the rectum. In the large intestine, water is reabsorbed, and the foods that cannot go thorugh the villi such as fiber, can be stored in large intestine. Fiber helps to keep the food moving through the G.I. tract. The food that cannot be broken down is called feces. Feces is stored in the rectum until it is expelled through the anus
638114
Food contains : 1-Carbohydrates   2-Fat or lipid   3-Proteins .\nFirst of all most carbohydrates are transformed into glucose units that the cell uses to get its needs of ATP through glycolysis and citric acid cycle until enough ATP is obtained then the rest is stored as glycogen .\nSecondly fat is simplified by lipolytic enzymes into triglycerides that is stored in the subcutaneous tissue and around organs or hydrolyzed into fatty acids that gives acetyl-coA that enter citric acid cycle to give energy .\nlastly proteins that enters intestine is simplified by various proteolytic enzymes into peptides then to amino acids that may be stored in body tissues or converted to glycolytic or citric acid cycle intermediates to give energy .
1027033
So the butter is mainly fat. And the fat digestion is started in the duodenum (small intestine) by the bile and the enzyme lipase.\nThe bile is responsible for the water solubilization of the fat while the lipase enzyme can dismantle the connection between the component of a fat (glycerol and fat acid). \nAfter this the fat reabsorbed by the epithelium of the small intestine and get into the liver by the blood and lymphatic circulation. The liver can transform it into sugar, protein (use the carbon chain), vitamins (D, A, E), steroid hormones and many other bio-molecules.
782528
FATTY FOOD is bad. But what you are doing goes even further.  When you broil, you are heating sugar without water, the aldehyde groups of sugar reacts with amine functionality of amino acid of protein and uiltimately produces AGEs (advanced glycated end products).  It is now known that some of these AGES breaks down in body and are quite toxic and give diseases like for e.g. diabetes.  It is possible that they affect liver too.
392286
The answer is (D) simple sugars.  However, cells must break down glucose through cellular respiration (glycolysis or fermentation) to create ATP, which is the energy molecule used for cell processes.
734964
1. periodic table (?), 2. nucleotides, bases,  3. fatty acids,  6. saturated fatty acid, trans fat,  8. energy (?), 12. adenosine diphosphate (ADP)
247527
Fat is one of the three main classes of food. It has many meanings, and the only good description is in technical terms. There are triglycerides, fatty acids, sterols, but "fat" may also refer to adipose tissue.\n\nThe main constituents of both animal fat and vegetable oils are triglycerides, that is glycerin molecules with three fatty acids attached. Nutritional fat is a mixture of many types of triglycerides, which differ in the length of their fatty acid chains, as well as the number and position of single and double bonds between their carbon atoms. Fat molecules contain only oxygen, hydrogen, and carbon atoms.\n\nVitamins A, D, E, and K are fat-soluble meaning they can only be digested, absorbed, and transported in conjunction with fats. Fats are sources of essential fatty acids, an important dietary requirement.\n\nFats play a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function. They also serve as energy stores for the body. In food, there are two types of fats: saturated and unsaturated. Saturated fat is a sort of a straight chain of carbon connected or bonded with 2 molecules of hydrogen. At the very beginning of this chain is a molecule of oxygen and a molecule of hydroxide. Unsaturated fat is the same thing with one major exception; some of those carbon atoms are not bonded with two hydrogen atoms so it becomes a very "fluid" state. Fats are broken down in the body to release glycerol and free fatty acids. The glycerol can be converted to glucose by the liver and thus used as a source of energy. The fatty acids are a good source of energy for many tissues, especially heart and skeletal muscle.\n\nAdipose tissue\n \nAdipose, or fatty tissue is the human body's means of storing metabolic energy over extended periods of time. Depending on current physiological conditions, adipocytes store fat derived from the diet and liver metabolism or degrades stored fat to supply fatty acids and glycerol to the circulation. These metabolic activities are regulated by several hormones (i.e., insulin, glucagon and epinephrine). The location of the tissue determines its metabolic profile: "Visceral fat" (around the abdomen) is prone to lead to insulin resistance, while "peripheral fat" (around the limbs) is much more harmless.\n\nMetabolism\n \nThe metabolism of lipids is a closely regulated system in virtually all lifeforms. It is affected by a variety of enzymes and, in higher organisms, regulated by hormones. Research is ongoing on the relative influence of various hormonal regulators on the anabolism (production) and catabolism (breakdown, also termed lipolysis) of fatty molecules.\n\nA subject of particularly close study is cholesterol, levels and types of which are influenced by the fatty acid metabolism and is known for its role in development of nerve cells atherosclerosis. Thus the suggesting that fat people are more sensitive to pain, particulairly in their abdominal region.\n\nAdipose tissue in detail. \n\nAdipose tissue is an anatomical term for loose connective tissue composed of adipocytes. Its main role is to store energy in the form of fat, although it also cushions and insulates the body. It has an important endocrine function in producing recently-discovered hormones such as leptin, resistin and TNFα.\n\nAnatomical features\n\nAdipose tissue is primarily located beneath the skin, but is also found around internal organs. In the skin, it accumulates in the deepest level, the subcutaneous layer, providing insulation from heat and cold. Around organs, it provides protective padding. It also functions as a reserve of nutrients.\n\nIn a severely obese person, excess adipose tissue hanging downward from the abdomen is referred to as a panniculus (or pannus). A panniculus complicates surgery of the morbidly obese, and may remain as a literal "apron of skin" if a severely
367785
In humans, digestion begins in the mouth where food is chewed with the teeth. The process stimulates exocrine glands in the mouth to release digestive enzymes such as salivary amylase, which aid in the breakdown of food, particularly carbohydrates. Chewing also causes the release of saliva, which helps condense food into a bolus that can be easily passed through the esophagus. The esophagus is about 20 centimeters long. The food is pushed down by a movement called peristalsis, which is the wave-like contraction of smooth muscle tissue characteristic of the digestive system.\nThe food enters the stomach upon passage through the cardiac sphincter. In the stomach, food is churned and thoroughly mixed with a digestive fluid, composed chiefly of hydrochloric acid, and other digestive enzymes to further decompose it chemically for a few hours. As the acidic level changes in the stomach and later parts of the digestive tract, more enzymes are activated or deactivated to extract and process various nutrients.\nAfter being processed in the stomach, food is passed to the small intestine via peristalsis. It passes through the pyloric sphincter and enters the first 10 inches of the small intestine, the duodenum, where it is further mixed with 3 different liquids, which are bile (which helps aid in fat digestion), pancreatic juice (made by the pancreas), and intestinal juice. They also add several enzymes: maltase, lactase and sucrase, to process sugars. (Bile also contains pigments that are by-products of red blood cell destruction in the liver; these bile pigments are eliminated from the body with the feces.) Most nutrient absorption takes place in the small intestine. The nutrients pass through the small intestine's wall, containing small, finger-like structures called villi. The blood, which has absorbed nutrients, is carried away from the small intestine via the hepatic portal vein and goes to the liver for filtering, removal of toxins, and nutrient processing.\nAfter going through the small intestine, the food then goes to the large intestine. The large intestine has 3 parts: the cecum (or pouch that forms the T-junction with the small intestine), the colon, and the rectum. In the large intestine, water is reabsorbed, and the foods that cannot go thorugh the villi such as fiber, can be stored in large intestine. Fiber helps to keep the food moving through the G.I. tract. The food that cannot be broken down is called feces. Feces is stored in the rectum until it is expelled through the anus.\n\n\nIt's long I know, but it's fairly simple words.
960830
Proteins, amino acids.