Pancreatic Lipase

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Although lipids are not the main source, they are used in order to provide the body with energy; they can be stored away to be used when a storage of carbohydrates becomes exhausted. They are also needed to be used as an insulator or as protection. Some lipids are what make up the outer layer of all your cells and it also surrounds your nerve fibers because it can insulate them. Lipids are also needed in the digestion process as the liver will make use of them by helping to absorb nutrients. Lipids can be found in a variety of foods, for example, dairy products, meat and pizza.

Carbohydrates
Carbohydrates are used by the body in order to produce energy, is comes in two different forms and these are known as starch and sugar. Your body will
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A small amount of it is produced in the stomach but the majority is made in your digestive tract, specifically in your pancreas that makes pancreatic lipase which works in the small intestine. Lipases have very important roles in the digestive system, they help to process and transport the lipids to areas of the body they are needed, they make them usable by the body through breaking them down into small enough pieces known as fatty acids and glycerol.
Chemical and Mechanical Digestion
Both chemical and mechanical digestion occurs all the way through the digestive tract. Mechanical digestion is where food is physically broken down into smaller pieces. This tends to start in the mouth, when you chew the food you produce saliva, which is mixed with the smaller food particles, lubricating the food, this makes it in to a smaller ball known as bolus, which can then be easily swallowed.
Chemical digestion is where the substances and nutrients in the food cannot be absorbed until they are in much smaller quantities and chemicals. Enzymes help to make the mechanically digested food into the correct size through the process of enzymatic hydrolysis. This is where hydrolysis is done which is the process of splitting molecules by using up water to do so, breaking their bonds which are holding the food