§Hakuna Matata!
What a wonderful phrase
Hakuna Matata!
Ain't no ing craze
It means no worries
For the rest of your days
It's our problem-free philosophy
Hakuna Matata!§
Hahaha i hope a no worries for you and everyoneeee
LETS STARTTTTTT
Chapter(5):- the oral cavity part(4)
All of these moves and with the help of the tongue movements which are controlled by the hypoglossal nerve (CN 12) masticating has occurred but…
*thuddd*
“Awwo moum! Why did you hith meh?” In the real world our uni kid was hit again by his mom.
“Eat like a gentleman, and don’t talk while eating or i shall beat you more”, she hold her fist up while from the strength of how she elevated her mandible by her masster muscle the mandibular branch protruded out from her skin.
What a scary mom we have here, but meanwhile in another dimension in the smallest functional dimension a fight has begun.
~biochemistry~
Finally sliva is now probably mixed with food by the action of the masculating muscles and the tongue.
Three major enzymes are contained inside sliva:-
1- ptyalin:- silva’s a-amylase enzyme that is secreted by the parotid gland
2- lingual lipase
3- and lysozyme enzyme:- which is secreted by the sub duo
“Ok lingual lipase my bro, it is time to fight”, the a-amylase enzyme told the lingual lipase
“Youn, Yeah, but i need to sleep now, i will be activated in the stomach”, he slept as soon as he reached the food
*crack~crack*
“Looks like it is only me and you ptyalin” the lysozyme enzyme said while cracking his fingers reading to work.
“Yeah, you kill all the antigens, and i will break down the carbs we have here”, the function of a-amalys is simple to break down starch.
In our food there are four major types of dietary carbs; starch, lactose, sucralose, & cellulose
These are divided into two types:-
1- disaccharides:- the hydration of two monosaccharides monomers by a glycosidic bond
2- polysaccharides:- the formation of a polymer that is made up of glycosidic bonded chains of monosaccharides
Starch and cellulose are polysaccharides as for the rest they are disaccharides, as a role of thumb we can absorb carbs except if they are monosaccharides
In simple words the monomer that makes up starch and cellulose is glucose
For a huge secret we are only concerned with the carbon atom number one to the point of giving it another name; the anomeric carbon (we count from it clockwisely)
And for another secret that I won’t tell you right now, we can’t rotate the anomeric carbon at all.
So if the hydroxyl group connected to the anomeric carbon is down we call it alpha
And if it is upward we call it beta
Right now if the hydroxyl group of the anomeric carbon is connected to another hydroxyl group of another saccharide we would have a glycosidic bond.
If a glycosidic bond was made with two alpha glucose monomers through the anomeric group and carbon number four of another saccharide we will have a disaccharide called maltose.
If maltose was added to it another alpha glucose and another and another through the same (1⇒ 4) connection forming a polymer we will end with amylose , one of the types of starch
Many amylose can be connected termanly by a (1⇒ 6) connection forming a huge polymer called amylopectin.
Amylopectin is The other type of starch, or to be presis starch is a mixture of 20% amylose and 80% amylopectin.
Salivary a-amylase or the so called ptyalin can’t destroy:-
1- the (1⇒ 6) branching connection
2- the terminal (1⇒ 4) terminal connection
3- cuz of lack of time can’t destroy all the (1⇒ 4) connections
We are ended up with:-
1- untouched starch
2- a-limt dextrins which result from the inability of alpha amylase from destroying the (1⇒ 6) connection
3- maltotriose and maltose which result from the enssaficant time and the inability to destroy the terminal (1⇒ 4) connection
4- lactose from laban
5- and sucrose from the Pepsi can he is drinking right now!!!!
6- untouched proteins and fats
“Sigh finally i finished working” the pytaline sighed, “now let’s move towards the esophagus”
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