Macromolecules

Carbohydrates

Lipids

Proteins

Nucleic Acids

Monomers and Polymers

Inorganic and Organic Chemicals

Micronutrients

Monosaccharides

Pentoses, Trioses, Hexoses, etc.

Structural Isomers

Disaccharides

Dehydration Synthesis

Hydrolysis

Polysaccharides

Starch

Glycogen

Cellulose

Triglycerides

Single Bonds

Double bonds

Fats

Oils

Fatty Acids

Amino Acid

Polypeptides

Primary Structure

Secondary Structure

Alpha Helix

Beta Sheet

Tertiary Structure

Globular

Fibrous

Quaternary Structure

Polypeptide

Prosthetic

Enzyme

Activation Energy

Characteristics of an Enzyme

Induced Fit Model

Catabolic Reactions

Anabolic Reactions

Rate of Reaction

Factors that effect Enzymes

Temperature as a Factor that effects Enzymes

pH as a Factor that effects Enzymes

Trypsin

Pepsin

Competitive Inhibitors

Non-competitive Inhibitors

Co-Enzymes

Co-Factors

Digestive System

Accessory Organs

Mechanical Process

Chemical Process

Ingestion

Amylase

Esophagus

Stomach

Chyme

Stomach Acid
(Purpose)

Small Intestine

Duodenum

Segmentation

Pancreas

Liver

Emulsification

Absorption
(Small Intestine)

Activation
(For Enzymes and Other Substances)