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Transcript
Digestion Review Outline I. Nutrients Some compounds (food) we eat are too large to diffuse into cells so they need to be digested (broken down). A. Carbohydrates or starches (broken down into building blocks simple sugars, or glucose) B. Proteins (broken down into building blocks amino acids) C. Lipids or fats (broken down into building blocks fatty acids and glycerol) D. Vitamins E. Minerals F. Water II. Digestive System A. Diagram of digestive system B. Organs and their functions and locations C. Main function of the digestive system III. Biochemistry A. Inorganic vs. Organic Compounds (identify compounds as inorganic or organic) B. Characteristics of carbohydrates, lipids, and proteins IV. Enzymes A. Definition and function (most are proteins) B. Diagrams C. Lock and Key Model D. Factors that affect enzyme activity and graphs 1 – pH scale, identifying acids and bases