The document discusses the processes of digestion and absorption of carbohydrates, fats, and proteins in the gastrointestinal tract. It outlines how carbohydrates are broken down into monosaccharides mainly in the jejunum and ileum, and how fats are digested with the help of pancreatic lipase and bile salts. Additionally, it describes the absorption mechanisms for these nutrients, including simple diffusion and active transport.

1. DEGLUTITION STAGES

17. Gastrointestinal Hormones.

20. Digestion and absorption of GIT

21. Digestion of carbohydrates
 50-60% is taken in daily diet
 Polysaccharides: startch, cellulose, glucose
 Disaccharides: sucrose, maltose, lactose
 Monosaccharides: glucose, fructose, galactose.
 Digestion activity is more in jejunum and iileum
 The end products are monosaccharides in that glucose is important .

22. MOUTH
Salivary alpha amylase(ptyalin)
Stomach : HCL
Duodenum
Alpha amylase of pancreatic juice.. Starch into maltose.
Small intestine: succus entericus cntns disaccharides tat
cnvrts monosacchariodes.

23. Absorption of carbohydrate
 Monosaccharide is abosorbed in jejunum and ileum some in stomach and
colon
 Process of absorption: 2methods
 Simple diffusion – concentration of sugar in gut exceeds tat in blood
 Active transport – absorption of sugars against the concentration gradient in
to mesenteric blood

24. Digestion of fat
 Simple fats and compound fats.
 Simple fats are formed by triglycerides formed from one molecule of glycerol
and 3 molecule of fatty acids
 They are palmitic acid stearic acid, and oleic acid.
 Compound fats formed by fatty acids, nitrogen compounds, and phosphate
groups. Main compound fat is phospholipids

25.  Small intestine: pancreatic lipase and bile salts enter the 2nd
part of
duodenum and helps in fat digestion.
 Pancreatic juice (7.8- 8.4) converts and adjusted to high acidic chyme(6) to
(7) so it s optimal for lipase action.
 Bile salts play a role in activating lipase
 Lipase act on emulsified fat and converts it in to triglycerides, diglycerides.
And monosaccharides,

26. Absorption of lipids
 Miscelles features.
 They are water soluble complexes, 3-10nm in variable lipid concentration.
 They are passively absorbed in luminal brush border.

27. Digestion and absorption of proteins