this video that's posted so in the pancreas for carbohydrate digestion we have pancreatic amylase so we had salivary amylase i said it doesn't really do much pancreatic amylase is going to break down long chains of glucose into smaller chains and once it gets down to a glucose bonded to a glucose that's maltose and then maltase will break it down so pancreatic amylase breaks down into small enough chains that maltase can finish it and maltase is a brush border enzyme so we have pancreatic amylase we have pancreatic lipase and this is the third place we've seen lipase that breaks down lipids and then we have coming from the pancreas we have trypsinogen chymotrypsinogen procarboxypeptidase and pro elastase there's actually a few other ones but these are the um now notice they either start with pro or end in gen so all these guys are inactive and that's to keep them from becoming activated while they're in the pancreas and starting to digest the pancreas and causing pancreatitis there are even in the pancreas is something called trypsin inhibitor and trypsin inhibitor is going to bind to any trypsin that's accidentally made and prevent it from from doing what it does so in the small intestine there is an enzyme in the brush border called enterokinase and what enterokinase does is it takes trypsinogen and converts it into trypsin and then trypsin is going to convert all of the other guys so this is brush border the enterokinase trypsinogen is coming from the pancreas and trypsin converts chymo these words are long trypsinogen into chymotrypsin and chymotrypsin and trypsin are going to cut proteins at different between different specific amino acids to create smaller peptides pro carboxypeptidase trypsin converts it into peptidase uh carboxy peptidase and pro-elastase is converted into elastase in addition to enterokinase there are two other protein related brush border enzymes there is aminopeptidase and dipeptidase so trypsin chymotrypsin they just cut between specific amino acids like maybe between a lysine and a tryptophan or a lysine and an alanine and there's a bunch of different specific ones they'll have between and they make them shorter and then what happens you remember an amino acid is a central carbon a hydrogen the r group where they're all different and then a carboxylic acid and a an amino group all right and the way that these guys fit together is there's always going to be a bond between this carboxylic acid and the amino group of the next guy and then you get rid of a water so all proteins start with the amino group of the first guy that's aa1 and then we have a2 aa3 let's say aa4 five and they're going to end with the carboxyl group of the last guy aminopeptidase is coming in from this side and it is going to pluck off one amino acid at a time from the amino side so he's going to remove this guy okay by adding back water and now it's going to end with the amino group of amino acid 2. and now he recognizes the amino group and he'll go after this guy so he's just going to pluck amino acids off this peptide one at a time from the amino side at the same time carboxypeptidase is doing the same thing from the other side it's plucking off amino acids from the carboxyl side one by one okay and then when you get to the point where you only have two amino acids left that's when dipeptidase is going to break them down okay so this guy would have an amino group here and here the carboxyl group of that guy and then dipeptidase is going to break them down okay so aminopeptidase works from the immunoside carboxypeptidase worse from the carboxyl side they each pluck off one amino acid at a time at a time and make it shorter and shorter and shorter when it gets down to two then dipeptidase works all right so that is the protein and then we also from the pancreas have two pancreatic enzymes that are going to be breaking down nucleic acids and conveniently they are named dnase for the enzyme that breaks down dna and rnase for the enzyme that breaks down rna so these are from the pancreas pancreatic enzymes all right and that's all you have to know they break it down into nucleotides which are the monomer subunit of um of um nucleic acids one last name if i can fit it in is fats so fats bile emulsifies fats and the way it does it is first of all fats are going to all congregate together they're going to all hide their tails and make these bigger and bigger gloves as new guys come in new fats they're going to join the club and they're all going to hide their tails because the tails are hydrophobic and the heads have a little bit of hydrophilic so they're going to hide well you get big globs of these and the like lipases can't get to them sort of like a protein you know that has this three-dimensional structure that pep pepsin can't get to only when it's unraveled by hydrochloric acid can pepsin cut it into pieces all right so here this is like a herd of buffalo or herd of the antelope and the lions trying to get one of them and that's what bile does it's gonna pluck one of these guys off and it's going to surround it so that this guy is now removed from the crowd so now the lipase can work on it and what the lipase does is it breaks it down into a mono a triglyceride is broken down into a monoglyceride and two fatty acids so lipase takes a triglyceride and breaks it down into a monoglyceride and two fatty acids the function of bile is to separate these guys from the group and it does it by coating them the inside is going to be hydrophobic the outside's going to be hydrophilic and it just plucks these guys off one by one and then the lipases can do their job now here's our absorptive cell what happens and this structure here is called a micelle okay that's a bile covered bit of fat this is going to fuse with the absorptive cell and the monoglyceride and two fatty acids are going to move in there they are going to be re-assembled which begs the question why go through all this to start with if you're just going to put them back together again and now they're going to get a special coat put around them that's synthesized on the rough er packaged at the golgi and they're going to move out into the lymphatic capillary and this new structure is now called a kylomicron so over here it's a micelle here it's a kylo micron all right and that's how they work now just real briefly before um we say goodnight when it comes to how each individual thing um let me go back to the powerpoint for a moment okay okay so um oops went too far okay so with chemical digestion now on here it talks about maltotriose and alpha dextrins you only have to know the things that i talked about there all right so the brush border enzymes multi sucrase and lactase and from the duodenum pancreatic amylase centers there now salivary amylase when it comes to like the fructose glucose and galactose you don't have to know this stuff right the means by which each individual thing is transported into the absorptive cell whether it's simple diffusion or you know secondary active transport you should know what these terms mean if you know what they mean you don't have to memorize it you can read it and understand it and so i'm not going to say which of the following is transported by secondary active transport with sodium or amino acids are transported by i'm not going to ask you that i could ask you which goes into the blood capillary or which goes into black teal but you don't have to know each individual transport mechanism okay so don't worry about the sodium symporter and active transport because i'm not going to be asking you about that okay so we didn't have time to get to the section on metabolism but i'm going to be covering that tomorrow you can either come tomorrow if you want or you can