1. The Function of Digestion Macromolecules

2. Path of Food Mouth Pharynx Esophagus Stomach Small Intestine Large Intestine Rectum

3. 4 Macromolecules 1) Carbohydrates 2) Protein 3) Lipids / Fats 4) Nucleic Acids

4. 1) Carbohydrates STRUCTURE Long chain of sugars Always contain C, H & O in a 1:2:1 ratio Simple carbs are short chains. Complex carbs are long chains

5. 1) Carbohydrates USES Primary source of energy Indigestible carbs (vegetables) provide fibre All carbs are broken down into glucose which is used by cells for cellular respiration

6. 1) Carbohydrates SOURCES Glucose, Fructose, Lactose, Maltose Starch (pasta, bread) Cellulose (celery)

7. 2) Protein STRUCTURE Long chain of amino acids attached with peptide bonds = polypeptide Always contain C, H, O & N

8. 2) Protein USES Structure and support for blood cells Muscle contraction Catalysts for chemical reactions Immunity against infection Transport ions across cell membranes

9. 2) Protein SOURCES Animal products contain all 8 essential amino acids. If you eat vegetables & legumes in the right combo you can get all 8. Tofu, chicken, chick peas, lentils, peanuts

10. 3) Lipids / Fats STRUCTURE 1 Glycerol molecule & 3 Fatty acids Contains C, H & O but more H than carbohydrates More bonds to H = more energy

11. 3) Lipids / Fats STRUCTURE Saturated fats Unsaturated fats - contains a double bond between 2 carbons

12. 3) Lipids / Fats USES Long term energy Cell membranes Protects organs Hormone production

13. 3) Lipids / Fats SOURCES Saturated fats: animal fats Unsaturated fats: plant fats

14. 4) Nucleic Acids * STRUCTURE 4 Nucleic Acids Phosphate Sugars

15. 4) Nucleic Acids * USES genetic information